Christmas recipes
peeled and cut into 1-inch cubes
¼ cup extra-virgin olive oil, plus more for drizzling potatoes after cooked
¼ cup honey 2 teaspoons ground cinnamon
Salt and freshly ground black pepper Directions:
Preheat oven to 375 degrees F.
Lay the sweet potatoes out in a single layer on a roasting tray. Drizzle the oil, honey, cinnamon, salt and pepper over the potatoes. Roast for 25 to 30 minutes in oven or until tender.
Take sweet potatoes out of the oven and transfer them to a serving platter. Drizzle with more extra-virgin olive oil.
Roasted Butternut Squash
Makes servings
Ingredients:
1 large butternut squash (about 3 pounds), peeled, seeded, and cut into 1-inch chunks
3 tablespoons good olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
4
to
5
Directions:
Preheat the oven to 400 degrees F.
Place the squash on a sheet pan and drizzle with the olive oil, salt, and pepper and toss well. Arrange the squash in one layer and roast for 25 to 30 minutes, until the squash is tender, turning once with a metal spatula.
Pumpkin Crumble Prep: 15 mins
Cook: 50 mins
Total: 1 hr. 5 mins
Makes 12 to 14 servings
Ingredients:
1 stick (8 tablespoons) unsalted butter
Two 15-ounce cans pure pumpkin puree
2 cups half-andhalf
1 ½ cups granulated sugar
3 large eggs
2 ½ teaspoons pumpkin pie spice
½ teaspoon ground cardamom
1 teaspoon fine salt 1 cup old-fashioned rolled oats
1 cup dark brown sugar, packed
¾ cup all-purpose flour
Whipped cream, for serving
Directions:
Preheat oven
to 350 degrees F. Butter the bottom and sides of a 13-by-9-inch baking dish with 1 tablespoon butter.
Whisk together the pumpkin puree, halfand-half, granulated sugar, eggs, 2 teaspoons pumpkin pie spice, ¼ teaspoon cardamom and ½ teaspoon salt in a large bowl until well blended.
In another large bowl, combine the oats, brown sugar, flour, remaining ½ teaspoon pumpkin pie spice, ¼ teaspoon cardamom and ½ teaspoon salt, breaking up any lumps of brown sugar with a fork. Melt the remaining 7 tablespoons butter and stir into the flour mixture until it is completely moistened and crumbly.
Spread the pumpkin mixture evenly in the bottom of the baking dish. Scatter the oat mixture on top. Bake until the pumpkin is set around the edges but still jiggly when shaken, and the topping is brown and crisp, about 50 minutes.
Serve with whipped cream on the side.