Orange Sauce and French Toast

Whip together:
1 lb softened butter
1/2 lb sifted powdered sugar
1/4 c. orange juice concentrate

Chill until firm.

French Toast:
for every 6 slices of bread, combine:
2 eggs
1/4 t salt
2 T sugar
3/4 orange juice
1/4 c. melted butter

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Grilled Corn Chipotle Soup from Blue Corn Cafe

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Roasted Butternut Squash with Apples

20 oz container, peeled and cubed butternut squash or 1-1/2 lbs. butternut squash, peeled, seeded and cubed 1 large onion, peeled and diced 1 Tbsp. olive oil salt and pepper, to taste 3 Tbsp. red wine vinegar 3 Tbsp. maple syrup 1 Granny Smith apple, peeled and cubed 1/4 cup chopped walnuts 1/4 cup dried cranberries, such as Craisins Preheat oven to 350 degrees. Toss squash, onion and olive oil together in a large roasting pan. Season with salt and pepper. Roast for 45 minutes or until browned and tender. Whisk together red wine vinegar and maple syrup. Pour over squash. Roast another 5-10 minutes. Remove squash from oven. Toss with apples, walnuts and cranberries. Serves 6.

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