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1. Baking Dishes Recipes With Pictures - Yahoo Recipe Search

   Food52

   Corn With Prunes, Apples and Polenta Croutons Side Dish Or Stuffing

   This recipe is my attempt to recreate a very flavorful dish my Mom used to make when roasting chicken, duck or turkey. I didn’t remember the exact proportions, but could picture the dish visually and by taste. Mom, of course, used chicken or duck fat, which she always rendered from the bird’s skin. I made the dish with butter, fried polenta croutons instead of baguette, which Mom used for the croutons and tried to recreate the familiar taste I remembered. This side dish can easily become a delicious stuffing by just adding a couple of eggs, chicken or vegetable stock and baking it in the oven.

   Yummly

   Butternut Squash Quesadillas with Cheddar

   Love butternut squash? Big fan of quesadillas? Then you need this recipe in your arsenal! This fall-inspired dish beautifully combines roasted butternut squash and Cabot Lite50 Jalapeño Cheddar for a truly flavorful quesadilla. Top with a dollop of sour cream and they become even dreamier to devour. Make them, savor them, and then share our butternut squash quesadilla recipe with friends and family on Facebook, Pinterest, Instagram, and Twitter. We know you’re ready to make these, so let’s preheat that oven to 400°F and get going! Peel butternut squash into ¾-inch cubes (should yield around 5 cups) and place the squash, unpeeled onion (cut into eighths), and unpeeled garlic clove on a shallow baking dish, arranging in a single layer. Drizzle with olive oil and toss to coat. Roast mixture in the oven for about 15 minutes. Remove garlic and continue to roast the squash and onion for another 15 minutes. Remove from oven and let cool a bit. Pull off the peels from the onion and garlic. Place the squash, peeled onion, and peeled garlic in a food processor, puree until smooth, and season with salt and pepper. Arrange 4 tortillas on work surface and spread each with ¼ of the squash puree. Top with bell pepper and grated Cabot Lite50 Jalapeño Cheddar and press remaining tortillas on top. Coat both sides lightly with cooking spray. Preheat a 7-inch nonstick skillet over medium-high heat and cook 1 quesadilla at a time until golden on both sides (about 3 minutes per quesadilla). Keep quesadillas warm by placing them on an oven-safe dish and putting it in turned-off oven. When ready to serve, cut each quesadilla into 6 to 8 wedges. If you like bigger slices, you can just make 4, as pictured. Top each slice with a dollop of sour cream, if desired (we strongly suggest you do!). In the mood for chicken quesadillas? Be sure to try our Zesty Chicken & Cabot Cheddar Quesadillas. As a cooperative of over 800 farm families, our goal is to make the highest quality and best tasting dairy products you’ll find. We’d love for you to rate and review this roasted butternut squash quesadilla recipe once you’ve given it a try!