Although acorn squash looks beautiful in the brat roast, pealed and chunked butternut squash works better as it doesn’t need to be scraped out once on the plate.
Banana Soufflé with berry compote, turkey sausage, orange slices
Veggie soup with approved chicken sausage or approved hot dog
Almonds, bananas, apples, raisins, soaked and dried walnuts
Brat Roast, sauerkraut (live probiotics) Dijon Mustard (Germans call it senf…say “zenf.” More fun than “mustard,” right?)
Heat oven to 400. Place glass 9×12 inch pan in oven with 2 Tb ghee.
In blender, mix:
3 ripe bananas
1/4 tsp salt
When oven is hot and ghee is melted, remove pan and swirl ghee onto sides and over bottom of pan. Pour batter in pan, bake for 20 minutes, or until brown and crispy at edges. It will not puff up like a standard soufflé. Serve immediately with berry compote.
Yum…this was so good. I made two pans for all 7 of us.
Preheat the oven to 475.
Place on parchment papered baking sheet:
6 Bratwurst (mine made by local health food store and contain only natural pork and herbs and spices, and salt)
1 acorn squash, in 1/2 inch slices
1 sweet onion, pealed and sliced
4 apples, cored and chunked
2 Tb olive oil
Sprinkle of coarse Celtic sea salt
Sprinkle of fresh ground proper
Place in hot oven for 15 minutes, then remove, flip brats, and return to oven for 5 more minutes. Turn on broiler and broil each pan for approximately 5 minutes, or until the onions are looking a bit charred but sausages are not yet blackening.
Serve immediately, with senf and sauerkraut.
Wow, the sweet onions in this dish were so amazing…actually it was all so good. Mr. Wonderful named it as his new favorite meal. 🙂