GOAT CHEESE MASHED POTATOES

WITH SAUTEED LEEKS & SEASONED

BREADCRUMBS Take standard mashed

potatoes (#331260) and add in some crumbled goat cheese (#262461)

and top with sauteed leeks (#259125) and toasted

panko crumbs. (#997906) Bake until bubbly and

serve!

ROASTED ACORN SQUASH WITH

CRANBERRY CREAM SAUCE

Cut squash (#859369) in half, take the seeds out

and bake with a little butter, salt and pepper, then top with a simple homemade cranberry cream sauce. (#874770 & #199406)

ROASTED BUTTERNUT SQUASH WITH RED QUINOA &

MARSHMALLOWS Roast off some diced

butternut squash (#413392) with cinnamon, nutmeg, olive oil, salt and pepper, then add in some cooked quinoa, (#50778)

bake in a casserole and top with mini marshmallows.

SIDES

BAKED SPAGHETTI SQUASH WITH MAPLE

CREAM SAUCE Bake the spaghetti squash (#971190) and twist it into pasta swirls, then top with

maple cream sauce. (#860789 & #199406)

ROASTED BRUSSEL SPROUT RAVIOLI

WITH BLOOD ORANGE BALSAMIC

GLAZEGently saute the brussel sprout leaves (#986232)

with olive oil, salt and pepper, and top with the

brussel sprout ravioli, (#437016) then glaze with blood orange balsamic.

(#868561)

Executive Chef Anthony Bussiere