Recipe of the week




Baked Butternut Squash 

Photo of Rosemary Roasted Butternut Squash by Kristin Licavoli


1 Butternut Squash peeled and cubed

2 Cloves Garlic, minced

2 Sprigs fresh Rosemary, finely chopped

2 Tablespoons Olive Oil, or more to taste

Sea Salt and Ground Black Pepper to taste


Prep time:  20 Minutes

Cook time:  45 Minutes

Ready in: 1 Hour 5 Minutes



1.  Preheat oven to 400 degrees F (2oo degrees C)

2.  Mix butternut squash until well coated with remaining ingredients (rosemary, garlic, oil, salt and pepper) 

3.  Spread mixture into a large baking dish

4.  Bake in oven until squash is caramelized and golden brown approximately 45 to 50 minutes.


Cranberry Swirl

Coffee Cake


1/2 Cup butter

1 cup white sugar

2 eggs

1 teaspoon almond extract

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup sour cream

1 (8 ounce can) whole cranberry sauce


Prep time:  20 Minutes

Cook time:  55 Minutes

Ready in:  1 Hour 15 Minutes



1.  Preheat oven to 350 degrees F (175 degrees c) Grease and flour 1 9 or 10 inch tube pan

2.  In a large bowl, cream together butter and sugar until light and fluffy.  Beat in the eggs, one at a time.  then stir in the almond extract.  Combine the flour, baking powder, baking soda, and salt; stir into the creamed mixture alternately with the sour cream.

3.  pour 1/3 of the batter into the prepared tube pan.  Swirl 1/2 of the cranberry sauce into the batter.  Repeat, ending with the batter on top. 

4. Bake 55 minutes in preheated oven until golden brown.