Butternut Squash, Bacon & Sage Risotto Ingredients: Butternut Squash ½ small butternut squash, peeled, seeded and cubed (about 1 ½ cups) 1 Tbsp. olive oil ½ tsp. coarse salt, divided 5-6 cups unsalted vegetable or chicken stock 1 Tbsp. maple
Herbed Flatbread from Gotham Kitchen
“Top it off with fresh figs, scallions, smoky/salty bacon and a tangy reduction and you’ve got yourself a mind-blowingly delicious combo.”
Cauliflower & Aged White Cheddar Mac & Cheese from RD in the Midwest
“With its hint of heat from the cayenne pepper, the rich taste of the aged cheese, and the salty crunch of the crumbled bacon on top, this macaroni and cheese has it all.”