Hello Everyone,

Went to the grocer's yesterday and saw the most marvelous turkey breast and decided to have turkey and trimmings. Afterwards, while I was searching all over town for a pumpkin, I saw at the farmer's stand several of those red mesh bags full of small gourds and right next to them, gorgeous, plump butternut squash. I bought the decorative gourds and also two of the butternuts. I split both butternuts in half, baked them for 50 minutes and sprinkled one with cinnamon and brown sugar and butter when it came out of the oven and that's what we had for supper.
The other one I saved for tonight's dinner. I marinated the breast and it has been in the refrigerator all night, for today. Sooo, there will be Roast Turkey Breast and Gravy, Mashed Garlic Potatoes, Sweet Peas, Fresh Farmer Stand Green Beans, Sliced Tomatoes, Apple Raisin Stuffing, Sweet Butternut Casserole and cranberry jelly.

Roast Turkey Breast

Marinate night before with:
squeezed lime juice and 1/4 c. orange juice
sprinkle on garlic powder, onion powder, salt and pepper and ground corriander
lather on some butter, put in a foiled line baking pan.

Bake at 350 for 1 1/2 hours til golden and fragrant.

Whipped Butternut Casserole
serves 8

2 lbs. butternut squash
1 c. sugar
1/8 t. ground cloves
1/8 t. ground cinnamon
1/8 t. ground nutmeg
1/8 t. pumpkin pie spice
1/2 c. butter
3 eggs, slightly beaten
1/2 t. vanilla
pecan halves

Wash squash, cut in half, remove seeds and bake 50 minutes 350 oven, cut side down. Cut pulp out and place in large bowl.

Add sugar, spices and butter to squash and beat til smooth. Add eggs and vanilla, blend well. Pour into a lightly greased 2-qrt. casserole and bake at 350 for 35 mts. or until set.