Famous Recipes - Holiday Dishes from Dave's Kitchen

Here are a couple of sides I prepared for Thanksgiving

Dave's Ginger-Peach Sweet Potatoes

2 large Sweet potatoes, skinned and cubed into about 1 1/2 inch chunks or one large can of sweet potatoes, drained. One can of peach slices, drained and rinsed 1/2 cup orange juice 1/2 cup sherry 1 Tablespoon Brown sugar 1/2 teaspoon of ground ginger - more or less, depending on how much you like ginger 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg Generous drizzle of Honey

Wash, peel, and cube the sweet potatoes and place them in a 9x9 baking dish. If you're using canned sweet potatoes, drain and rinse them and then pour them into the dish.

Drain and rinse the peaches, pour them on top of the sweet potatoes. Arrange them so they cover the potatoes fairly equally

Pour the orange juice and sherry over the peaches and potatoes

Sprinkle the brown sugar, ginger, clove and nutmeg evenly across the top of the peaches and potatoes

Drizzle generously with honey.

Bake at 325° for about an hour, or until potatoes are tender. Let sit for about five minutes before serving.

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Dave's Butternut Squash Lasagna

1 tablespoon olive oil 1 (1 1/2 to 2-pound) butternut squash, peeled, seeded, and cut into 1-inch cubes Salt and freshly ground black pepper 1/2 cup water 3 amaretti cookies, crumbled 1/4 cup butter 1/4 cup all-purpose flour 3 1/2 cups whole milk Pinch nutmeg 3/4 cup (lightly packed) fresh basil leaves 12 no-boil lasagna noodles 2 1/2 cups shredded whole-milk mozzarella cheese 1/3 cup grated Parmesan

Heat the oil in a heavy large skillet over medium-high heat. Add the squash and toss to coat. Sprinkle with salt and pepper. Pour the water into the skillet and then cover and simmer over medium heat until the squash is tender, stirring occasionally, about 20 minutes. Cool slightly and then transfer the squash to a food processor. Add the amaretti cookies and blend until smooth. Season the squash puree to taste, with more salt and pepper. If you don't have a food processor hand mashing and whipping them will work. I didn't have ameretti cookies, so I used speculass, a Dutch nutmeg cookie. It gives a slightly different taste, and the crunchy texture is different, but it works.

Melt the butter in a heavy medium-size saucepan over medium heat. Add the flour and whisk for 1 minute. Gradually whisk in the milk. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Whisk in the nutmeg. Cool slightly. Transfer half of the sauce to a blender. Add the basil and blend until smooth. Return the basil sauce to the sauce in the pan and stir to blend. Season the sauce with salt and pepper, to taste. I don't have a blender, so I hand chopped the basil. Using a blender makes a smoother more creamy sauce, but it still works the hand way.

Position the rack in the center of the oven and preheat to 375° degrees F.

Lightly butter a 13 by 9 by 2-inch glass baking dish. Spread 3/4 cup of the sauce over the prepared baking dish. Arrange 3 lasagna noodles on the bottom of the pan. Spread 1/3 of the squash puree over the noodles. Sprinkle with 1/2 cup of mozzarella cheese. Drizzle 1/2 cup of sauce over the noodles. Repeat layering 3 more times.

Tightly cover the baking dish with foil and bake the lasagna for 40 minutes. Sprinkle the remaining mozzarella and Parmesan cheeses over the lasagna. Continue baking uncovered until the sauce bubbles and the top is golden, 15 minutes longer. Let the lasagna stand for 15 minutes before serving.

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