Ingredients

• 2 medium sweet potatoes
• ¼ cup apple butter
• ¼ cup canola oil
• 2 cups diced fresh butternut squash
• 2 cups frozen red potato wedges
• 1 ½ cups baby carrots
• ½ cup diced fresh red onions
• Aluminum foil
• ½ teaspoon garlic salt
• ½ teaspoon seasoned pepper

Steps

1. Preheat oven to 450°F. Peel sweet potatoes and cut into 1-inch cubes. Whisk apple butter and oil in large bowl until smooth. Stir in sweet potatoes, squash, red potatoes, carrots, and red onions until well coated.
2. Line baking sheet with foil; spread vegetables in single layer over foil, then sprinkle with garlic salt and seasoned pepper. Bake 35–40 minutes, stirring occasionally, until vegetables are tender and golden. Serve.

Ingredients

• 1 lb ground pork sausage with sage
• 8 oz trinity mix (diced fresh onions, bell peppers, and celery)
• 1 large Granny Smith apple
• 1 tablespoon all-purpose flour
• 1 (14.5 oz) can reduced-sodium chicken broth
• ½ cup dried berry medley
• 1 (6 oz) box cornbread stuffing mix
• Cooking spray

Steps

1. Preheat oven to 450°F. Preheat large sauté pan on medium-high 2–3 minutes. Crumble sausage into pan (wash hands); stir in trinity mix and berries. Brown 5–7 minutes, stirring to crumble, until no pink remains and vegetables are tender. Meanwhile, peel apple and cut into small pieces.
2. Stir flour into sausage mixture and cook 2 minutes, stirring often, until well blended. Stir in apples, broth, dried fruit, and stuffing mix until well blended.
3. Coat 2-quart baking dish with spray; add stuffing mixture. Bake 20–25 minutes until top is golden and center is 165°F. Let stand 5 minutes before serving.

Ingredients

• 1 cup yellow corn polenta (or fine cornmeal)
• 3 cups chicken stock (or water)
• 2 teaspoons seasoned salt, divided
• 1 cup shredded Swiss cheese, divided
• 2 tablespoons garlic-herb butter
• 2 tablespoons all-purpose flour
• Large zip-top bag
• 1 lb fresh asparagus spears
• 1 cup half-and-half
• Aluminum foil

Steps

1. Prepare polenta following package instructions (using 1 cup yellow corn polenta, 3 cups stock, and 1 teaspoon salt). Stir in ½ cup cheese until melted. Melt butter and use to coat 2-quart baking dish; spread polenta evenly in dish and chill 15 minutes.
2. Preheat oven to 450°F. Place flour and remaining 1 teaspoon seasoned salt in bag; shake to mix. Cut asparagus into 2-inch pieces, discarding tough root ends; add to bag, seal, and shake to coat with flour mixture.
3. Arrange asparagus over polenta, then pour half-and-half evenly over mixture. Cover dish tightly with foil; bake 30 minutes.
4. Remove foil. Sprinkle remaining ½ cup cheese over top; bake uncovered 5–7 more minutes until cheese melts and begins to brown. Let stand 10 minutes before serving.