Ingredients

• 1 lb yellow squash, coarsely chopped
• 1 bag frozen corn kernels (15–16 oz)
• 1 cup prediced yellow onions
• 2 tablespoons unsalted butter
• 2 teaspoons sugar
• 1 teaspoon kosher salt
• 1 tablespoon sriracha
• 1 cup heavy whipping cream
• Cooking spray

Steps

1. Preheat oven to 350°F. Chop squash (about 4 cups). Place in large microwave-safe bowl with corn and onions. Cover; microwave on HIGH for 8–10 minutes or until corn is thawed and squash is tender when pierced with a fork. Squeeze water from mixture, draining very well.
2. Place vegetable mixture into blender (or food processor bowl) with remaining ingredients; blend until smooth. Coat 9-inch square baking dish with spray; pour mixture into dish. Bake 30–35 minutes or until hot and mixture has set in center. Let stand 10 minutes to cool before serving.

Ingredients

• 4 large sweet potatoes (about 2 lb)
• 1 tablespoon fresh ginger, grated
• 3 tablespoons unsalted butter
• 1 teaspoon minced garlic
• ⅓ cup honey
• 1 tablespoon reduced-sodium soy sauce
• 1 teaspoon fish sauce (or clam juice)
• ½ teaspoon kosher salt
• ½ teaspoon Asian chili sauce
• ¼ cup fresh cilantro, coarsely chopped (optional)

Steps

1. Preheat oven to 350°F. Peel potatoes; cut into quarters lengthwise, then into ¼-inch-thick slices. Grate ginger. Arrange potatoes in layers in 13- x 9-inch baking dish.
2. Place butter in small sauté pan on medium. Add ginger and garlic; cook and stir 1 minute. Whisk in remaining ingredients (except cilantro); pour mixture over potatoes. Bake 25–30 minutes or until potatoes are tender.
3. Chop cilantro. Sprinkle over potatoes; serve.

Ingredients

• 2 large sweet, crisp apples (Honeycrisp, Gala, Fuji)
• ⅓ cup apple cider vinaigrette
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground red pepper
• 1 bag baby arugula (4–5 oz)
• 1 (3.5-oz) package cranberry walnut topping

Steps

1. Cut apples in half and remove core; cut apples into small bite-size pieces (3 cups).
2. Whisk in salad bowl: vinaigrette, cinnamon, and red pepper. Add apples and toss to coat.
3. Add greens and nut topping; toss and serve.