Recipe...
Ginger's Jelly Glazed Sweet Squash

1 Lbs. Sweet Meat Squash (or any orange flesh winter squash)
1/2 Cup Crazy Cranberry Pepper Jelly
2 Tbs. Butter
1/2 Cup Dried Cranberries
1/2 Cup Cranberry Juice, heated

• Peel, de-seed & cut squash into 1" cubes.
• Pour 2 Tbs. melted butter in bottom of a shallow baking dish.
• Add squash to baking dish.
• Season with salt and pepper.
• Roast in 350F oven until squash cubes are barely tender.
• Brush pepper jelly on top of squash and bake for an additional 10 minutes.
• While you are waiting for the final baking... Combine the heated juice and dried cranberries. Let them soak for 10 minutes.
• Drain the cranberries and add to squash.
• Toss gently.

Place in serving dish

This recipe serves 4 to 6.

Recipe...
Sautéed Garden Vegetables

4-6 Cups (1 cup per person) your favorite mixed veggies, cut into ½” (we like to use a combination of carrots, zucchini, yellow squash, mushrooms, spring onions).
1 tsp olive oil.
Choice of Pacific Rim Fish & Vegetable Seasoning or Herbes de Provence spice blend, to taste.

• Wash, peel & cut veggies. Steam carrots (& any other “hard” veggies) until semi soft.
• Toss all vegetables in bowl with olive oil, until coated.
• Heat skillet on stove top.
• Add veggies & cook quickly until nearly softened.
• Sprinkle with choice of spice blend & serve immediately.

A fast & delicious side dish for any meal!

This recipe serves 4 to 6.