fall’s > favorite centerpieces
Each serving: about 440 calories, 29 g total fat (8 g saturated),
34 mg cholesterol, 1428 mg sodium, 34 g carbohydrate,
5 g fiber, 10 g sugars, 10 g protein
> Cook’s Wisdom
Use ½ cup measuring cup to help form the cakes.
For a healthier, vegetarian version, omit the bacon
and replace sour cream with nonfat Greek yogurt to save
70 calories, 7 g total fat (4 g saturated), 31 mg cholesterol
and 110 mg sodium.
Pumpkin-Alfredo Tortellini Bake
Active Time: 15 minutes
Total Time: 55 minutes • Serves: 6
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Schnucks nonstick cooking spray
package (9 ounces) refrigerated three
cheese tortellini
container (10 ounces) refrigerated
Alfredo sauce
cup pure pumpkin
tablespoon chopped fresh sage leaves
garlic cloves, minced
teaspoon Schnucks ground nutmeg
teaspoon salt
teaspoon ground black pepper
cup Schnucks frozen green peas
cup Schnucks shredded Parmesan cheese
teaspoons Schnucks unsalted butter
cup chopped walnuts
Butternut Squash Risotto
Active Time: 45 minutes
Total Time: 45 minutes • Serves: 6
2. Add broth and wine to squash mixture.
Simmer over medium heat 3 to 4 minutes
or until heated through; reduce heat to low.
Reserve ½ cup squash mixture.
small butternut squash (about 2½
pounds), peeled and seeds removed, cut
into ½-inch pieces (about 4 cups), divided
2 cups water
1 container (32 ounces) vegetable broth or
chicken broth
¾ cup Pinot Grigio wine
1 tablespoon extra virgin olive oil
1½ cups Schnucks Arborio rice
¼ teaspoon salt
¼ teaspoon ground white pepper
4 slices Schnucks hardwood smoked
bacon (optional)
½ cup grated Parmigiano-Reggiano cheese
¼ cup chopped fresh Italian flat-leaf
parsley leaves
3. In 5- to 6-quart heavy saucepot, heat oil over
medium-high heat. Add rice; stir 2 minutes or
until grains are completely covered with oil
and heated through. Stir in remaining 1½ cups
squash pieces and 2 cups squash mixture; cook
until most liquid is absorbed, stirring constantly.
Continue adding squash mixture, 1 cup at a
time, stirring constantly until absorbed before
adding another cup. This will take about 20
minutes until rice and squash are tender.
1. In 2- to 3-quart saucepan, heat 2½ cups
squash and water to boiling over high heat;
reduce heat to medium and cook 5 to 6
minutes or until tender. Carefully transfer squash
mixture with liquid to bowl of food processor
with knife blade attached. Process until smooth;
return squash mixture to same pan.
5. Stir cheese, parsley and reserved ½ cup
squash mixture into rice just before serving.
Sprinkle with bacon to serve, if desired.
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4. Meanwhile, if using, on microwave-safe large
plate, cook bacon in single layer between 2
paper towel sheets in microwave oven on high
3 minutes or until crispy. When cool enough to
handle, crumble.
Each serving: about 290 calories, 5 g total fat (2 g saturated),
5 mg cholesterol, 600 mg sodium, 49 g carbohydrate, 5 g fiber,
3 g sugars, 8 g protein
1. Preheat oven to 375°F. Lightly spray 9-inch
square baking dish with cooking spray. In 4- to
5-quart saucepot, cook tortellini as label
directs; drain.
2. In same saucepot, cook Alfredo sauce,
pumpkin, sage, garlic, nutmeg, salt and pepper
over medium heat 4 to 5 minutes or until
heated through, stirring occasionally; fold in
peas and tortellini. Transfer tortellini mixture to
prepared dish; sprinkle with cheese. Bake 25 to
30 minutes or until golden brown.
3. Meanwhile, in 8-inch skillet, melt butter
over medium-low heat. Add walnuts and
cook 4 to 5 minutes or until toasted, stirring
occasionally. Sprinkle toasted walnuts over top
of dish to serve.
Each serving: about 304 calories, 16 g total fat (8 g saturated),
64 mg cholesterol, 883 mg sodium, 28 g carbohydrate, 3 g fiber,
3 g sugars, 12 g protein
> Cook’s Wisdom
For a heartier option, add 1 pound raw peeled and
deveined shrimp or shredded cooked chicken with
Alfredo sauce in Step 2.
Fall 2015
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