Try these delicious (and easy) dishes the kids are enjoying in the cafeteria — at home.
Cinnamon Roasted Butternut Squash
1 large butternut squash, peeled, seeded and cut into 1-inch cubes
1 pound of whole carrots, peeled and slided
2 tablespoons light olive oil
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
dash of cayenne (optional)
Heat oven to 425 degrees and line two large baking sheets with foil. In a bowl, toss squash and carrots with the oil, brown sugar, cinnamon, salt and cayenne.
Mix until well-coated and spread onto sheets, making sure they are in one layer. Roast in oven until edges are lightly browned, about 40 to 45 minutes. Can be served hot or cold. Makes about four one-cup portions.
Green Been Salad
3 pounds fresh green beans, washed and snipped
2 small red onions, sliced thinly
6 tablespoons light olive oil
4 small garlic gloves, minced
4 tablespoons lemon juice
salt and pepper to taste
Place half the oil, and all the garlic and lemon juice, into a bowl and whisk. Blanch beans in a pot of boiling water for about 4 to 5 minutes or until al dente. Transfer beans to an ice bath to stop cooking process.
Drain beans well and pat dry. Place in bowl.
Heat remaining oil in a pan and add onions. Season with salt and pepper. Cool until slightly caramelized.
Pour onions over beans and toss.
— from the files of the Mt. Lebanon School District food service department