Butternut Squash Pancakes
by Chef Claire Criscuolo, RN

This is a perfect dish to serve as a holiday appetizer with a glass of sparkling apple cider or the Italian sparkling aperitif Prosecco, or at your next brunch, and if you add a protein rich component like Italian Style Braised Red Kidney Beans, you can serve this dish for a lovely supper. Butternut squash is high in the cancer fighting antioxidant Vitamin A (Beta Carotene) and is a rich source of fiber, Vitamin C, and potassium. These pancakes are pan-fried and need only 5 tablespoons of oil to obtain crisp and flavorful exterior, but it is important that whenever you are frying to please use a good quality oil that has a high smoke point, such as avocado, almond, grapeseed, or sunflower oil, for the best choice. Serve with Cranberry-Horseradish Sour Cream Note: Apicella's bakery makes Biscotti, large pieces of toasted Italian biscuits in packages of 7. They are great when crumbled into your favorite salad of greens, or as part of a Panzanella salad. You can buy it in the Italian bread section at Stop and Shop and in most other supermarkets.

Makes 18 pancakes, enough for 6 entree servings, or for appetizers for 9-12

• 1 Biscotto, from a 7 ounce package of Biscotti made by Apicella's bakery
• ½ Medium butternut squash, peeled and seeded
• 1/4 Cup finely chopped sweet onion, about 1/8 medium onion
• 1 Cup coarsely chopped organic baby spinach
• 1/4 Cup whole wheat flour
• 1/4 Teaspoon salt
• 1/4 Teaspoon pepper
• 1 Pinch nutmeg
• 4 Eggs
• 5 Tablespoons grapeseed, avocado, almond, or sunflower oil , divided

Place a cookie sheet on the counter by the stove and line the sheet with either a brown paper bag or a double layer of paper towels. Using your hands, break up the Biscotto into large pieces and place into the bowl of a food processor fitted with a metal blade. Cover and process for about 5 seconds until you have coarse crumbs. Turn into a bowl. Cut the butternut squash in half, then cut each half into thirds. Fit the bowl of the food processor with a shredding disc attachment and process the butternut squash into large shredded strips, or do this by hand on a box grater. You should have about 6 cups of shredded butternut squash. Turn this into the bowl with the Biscotto crumbs. Add the chopped onion and spinach, the flour, salt, pepper, and nutmeg. Using your hands or two spoons, toss well to combine. Add the eggs and mix with a spoon until well blended. Heat 4 tablespoons of the oil in a large skillet, about a 12" skillet, over medium high heat. Using a 1/4 cup measure, lightly pack some of the pancake mixture into the cup and turn out into heated oil, then using the back of the cup, lightly flatten the pancake. Continue to add 1/4 cupfull portions of the mixture to the heated oil, until you have 4-5 pancakes, but do not crowd or the oil temperature will drop and the pancakes will be greasy. Cook the pancakes for 2-3 minutes until just medium brown, then using a slotted spatula, turn the pancakes over to cook the other side for about 2 minutes until medium brown. Transfer the browned pancakes to the paper lined cookie sheet. Continue frying the remaining mixture, adding the remaining tablespoon of oil just before adding the last batch of pancakes to fry. Serve hot or at room temperature.

Cranberry-Horseradish Sour Cream
Chef Claire Criscuolo, RN

Cranberries are so good for you, rich in Vitamin C and bioflavonoids, and they add a nice tartness to the sweet-tart flavor of sour cream, which pairs wonderfully with any vegetable pancakes, especially the Butternut Squash Pancakes.

Makes about 2 cups

• 8 Ounces organic cranberries, about 2 ½ cups
• ½ Cup fresh clementine juice, from about 1 ½ clementines
• 2 Tablespoons natural cane sugar
• 1- 2 Tablespoons prepared horseradish
• 3/4 Cup fat reduced sour cream

Place the cranberries, clementine juice and sugar into a small pot and place over high heat. Bring to a boil, then reduce the heat to medium-high and cook at a medium boil for about 5 minutes, stirring frequently until the cranberries burst. Remove from the heat and set aside to cool slightly and until it thickens. Turn into a bowl. Stir in the horseradish and the sour cream and mix to combine. Serve at room temperature or chilled.

Italian Style Braised Kidney Beans
Chef Claire Criscuolo, RN

You can serve this easy to prepare side dish along side any entree, but I really like to serve these fiber, protein, and folic acid rich beans with Butternut Squash Pancakes for a quick and flavorful supper.

Serves 6

• 3 Tablespoons extra virgin olive oil
• 1 Small sweet onion, cut into thin rings, separated
• 3 Cloves garlic, sliced
• ½ Cup chopped Italian flat leaf parsley
• salt and pepper
• ½ Teaspoon crushed red pepper flakes
• 6 Fresh basil leaves, cut in half
• 1 13 ounce can organic red kidney beans, drained, rinsed, and drained again
• 3 Links of Italian Soy Sausages, cut into thick slices

Heat the oil in a large, deep skillet over medium heat. Add the onion, garlic, parsley, salt and pepper, the red pepper flakes, and basil leaves. Cover and cook for about 10 minutes, stirring occasionally, until the onions are softened and golden. Add the kidney beans and the sausages. Stir well to combine. Cover and cook for about 5 minutes, stirring occasionally, until the beans are heated through. Taste for seasonings.