Cuisinart 07CU26323 Roasted Asparagus, Butternut Squash Potato Gratin, Roasted Stuffed Peppers

Roasted Asparagus

Asparagus is delicious roasted, plus it is very

simple to prepare.

Makes 4 servings

1pound asparagus

1teaspoon olive oil

¼ teaspoon kosher salt

¼ teaspoon crushed black pepper

Preheat Cuisinart™ Brick Oven to 425°F on the convection bake or bake setting with rack in position B.

Wash and thoroughly dry asparagus. Trim the rough ends off of the asparagus.

Place asparagus in a mixing bowl and toss with the teaspoon of olive oil, salt and pepper.

Line asparagus on the baking sheet and bake on the upper rack for 10 to 15 minutes, until the asparagus is tender.

Serve immediately.

Nutritional information per serving:

Calories 36 (28% from fat) • carb. 5g • pro. 3g

•fat 1g • sat. fat 0g • chol. 0mg • sod. 86mg

•calc. 24mg • fiber 2g

Butternut Squash and

Potato Gratin

A nice twist to a great traditional side dish.

Makes 6 to 8 servings

cooking spray

1cup heavy cream

2cloves garlic, crushed and peeled

1branch fresh rosemary

4ounces Gruyère cheese

¾ pound butternut squash, peeled

1pound Yukon Gold potatoes

1teaspoon kosher salt

½ teaspoon freshly ground pepper

Lightly coat a Cuisinart® 9½-inch

(1¼ quart) Open Oval Baker with cooking spray. Place the baking tray lined with aluminum foil on a rack in position A. Preheat the Cuisinart™ Brick Oven to 350°F on the bake setting.

Place the heavy cream, crushed garlic, and rosemary branch in a small saucepan. Bring the cream to almost a boil and reduce the heat to maintain a low simmer. Simmer cream for about 15 to 20 minutes.

Using the shredding disc in the Cuisinart® food processor, shred the Gruyère. Remove and reserve. Insert the medium (4-mm) slicing disc. Slice the butternut squash using medium-hard pressure. Remove and reserve. Slice the potatoes as well using medium pressure.

Arrange a layer of the potatoes in concentric circles in the prepared baking dish followed by a similar layer of the butternut squash.

Sprinkle with some salt, a pinch of pepper and some of the Gruyère. Repeat layers of sliced potatoes and squash with seasonings and cheese, finishing with a top layer of neatly arranged butternut squash, seasoned with the remaining cheese scattered on top. If there is any salt left over, stir into the warm cream. Discard the rosemary and garlic and carefully pour the cream over the top of the potatoes. Cover the baker tightly with aluminum foil that has been sprayed with cooking spray and set on the prepared baking tray. Bake for 1 to 1½ hours, until the potatoes are tender when pierced with a knife. Uncover, and broil until browned and bubbly, about 5 to 7 minutes. Remove from the oven and let stand for 10 minutes before serving.

Nutritional information per serving

(based on 8 servings):

Calories 223 (61% from fat) • carb. 16g • pro. 7g

• fat 16g • sat. fat 10g • chol. 56mg • sod. 231mg •

calc. 190mg • fiber 2g

Roasted Stuffed

Peppers

Makes 4 servings

5medium-large red bell peppers, divided

1small eggplant, peeled and cut into ½-inch dice

1cup grape tomatoes

4cloves garlic

1teaspoon fine sea salt, or table salt

½teaspoon freshly ground black pepper

2tablespoons extra virgin olive oil 1½ teaspoons dried basil

13