Ann Wayne - recipe for Cook of the Week Challenge #1

Ham, Pear, Quinoa Stuffed Butternut Squash with Balsamic Drizzle

Butternut squash - cut in half and seeded

1 T olive oil - plus more for brushing squash

1 cup Caminto ham, chopped in bite size pieces

1 onion diced

2 cloves garlic chopped

1 T miso paste

1 inch fresh ginger root peeled and grated

1 t vanilla bean paste

1 T tamari sauce Gluten Free Low Sodium/soy sauce Low Sodium

1 pear, diced

1 c cooked quinoa

1/2 c balsamic vinegar

1 T Erythritol

Salt & pepper

Preheat the oven to 425 degrees. Brush the cut sides of the squash with oil, season with salt and pepper. Roast squash, cut side down, on a rimmed baking sheet until tender and brown approximately 45 minutes.

Meanwhile make the Balsamic Drizzle. Mix balsamic vinegar with Erythritol in a saucepan over medium heat, stirring constantly until Erythritol has dissolved. Bring to a boil, reduce heat to low, and simmer until glaze is reduced by half and has thickened, about 20 minutes.

Next, heat 1 tbsp. oil in a pan over medium heat. Add the ham, cook, stirring often for 2 minutes. Add the onion and garlic, cook, stirring often, until the onion is translucent, 3 to 5 minutes. Add the miso paste, fresh ginger, vanilla bean paste, and tamari/soy sauce and stir 1 minute. Add water if needed to thin out sauce and bring to a boil. Add pears and reduce the heat to medium, cook, stirring occasionally, for 5 minutes. Stir in quinoa and reduce heat to low until the squash is done.

Turn the squash cut side up. Fill with ham, pear and quinoa mixture. Drizzle with balsamic drizzle and top with fresh parsley.

Serves 4-6

Side Salad with Roasted Pears and Homemade Balsamic Dressing

1 pears

1/2 lemon

2 t Erythritol (1 t for pears & 1 t for dressing)

3 T balsamic vinegar

1 T Dijon mustard

1 clove of garlic

1 inch fresh ginger, grated

1/2 c olive oil

1 bag of dark leafy greens

1/2 red onion, sliced

1/4 c blue cheese, crumbles

Salt & pepper

Preheat oven to 425 degrees. Cut and core pears into ½ inch thick slices. Toss the pear slices with lemon juice in a large bowl then sprinkle with 1 teaspoon of Erythritol and toss once again. Transfer to a baking sheet in a single layer. Bake 20-30 minutes until golden brown. May need to turn halfway to prevent burning.

Make dressing in small bowl or Mason jar. Combine vinegar, mustard, garlic, ginger, Erythritol and mix together. Stream in olive oil and continue to mix. Season with Salt & Pepper to taste.

Place leafy greens on plate with pears, onion and blue cheese. Toss salad with dressing.

Serves 4-6

Ann Wayne

• Recipes are printed as they were presented to Cook of the Week Challenge judges