14
¾ pound butternut squash, peeled
1 pound Yukon Gold potatoes
1 teaspoon 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
5 medium-large red bell peppers,
divided
1 small eggplant, peeled and cut
into ½-inch dice
1 cup grape tomatoes
4 cloves garlic
1 teaspoon fine sea salt, or table
salt
½ teaspoon freshly ground black
pepper
2 tablespoons extra virgin olive oil
1½ teaspoons dried basil
2 cups couscous, cooked
2 tablespoons chopped fresh
parsley
1½ cups crumbled feta, divided
Line the Cuisinart
™
Brick Oven’s baking
tray with foil.
Cut one of the peppers into 1-inch strips.
Toss pepper strips, eggplant, tomatoes
and garlic in a mixing bowl with salt,
pepper, and olive oil. Arrange vegetables
in one layer on the prepared baking tray.
Place in oven on a rack in position A
and turn on the broil function to roast
vegetables for about 40 minutes, tossing
a few times, or until vegetables are soft
and the skin on the peppers begins to
peel off. Remove from oven and reserve
in a medium-sized bowl.
While the vegetables are roasting, cut the
tops off of the remaining peppers, and
clean out the seeds. Trim the bottom of
the peppers if necessary, so that each
one stands evenly on a plate. Place
peppers lying down on the baking sheet.
Once roasted vegetables are finished,
broil peppers in brick oven for about 10
to 15 minutes, until slightly blackened but
not too soft.
While the peppers are roasting, toss
the reserved vegetables with the basil,
couscous, and 1 cup of feta.
Remove peppers from oven and evenly
divide the couscous/vegetable mixture
among the peppers. Top each stuffed
pepper with 2 tablespoons of feta.
