Cathy Walther's, author of the delightful cookbook, 'Raising the Salad Bar,' offers this take on traditional squash, which she describes as being an "elevated yet easy" family favorite:
3 delicata squash, cut in half lengthwise and seeded
(choose squash approximately the same size)
1 tablespoon butter
salt to taste
3 apples, peeled and thinly sliced (Granny Smith work nicely)
1 pint apple cider, apple juice or water
3 tablespoons raisins or dried cranberries
1/3 cup toasted walnuts, roughly chopped
cinnamon to taste
maple syrup to taste
1.Preheat oven to 350°. Place squash cut side down in large baking pan, lined with parchment paper, if available. Bake squash for about 20 minutes, or until easily pierced with a fork. Be careful not to overcook, or squash will collapse.
2.Meanwhile, heat cider or juice in a saucepan over medium-high heat. Add
apple slices cook until soft, but not mushy, about 7 to 8 minutes. Drain the
juice (and save for drinking or cooking down to a thick syrup). Mix raisins with apples and set aside.
3. Remove squash from oven. Turn over and dab a little butter on the inside of each and spread to evenly distribute. Sprinkle a pinch of salt over each squash.
4. Fill each squash with apples and raisins. Sprinkle with chopped walnuts. Dust with cinnamon and drizzle a little maple syrup (to taste) over each. Serve immediately, or reserve and reheat later, covered with foil, about 20 minutes or until hot.
Variation: Spiced delicata: dab of butter, salt, cinnamon, pinch of allspice, ginger and dash of freshly grated nutmeg. Drizzle with light brown sugar or maple syrup.
Deborah Koines, owner of Little Rock Farm, an Island based wholesale food and catering company, shares her recipe for homemade cranberry sauce that plays off beautifully against the rich taste of the holiday turkey. This recipe is so easy, you'll wonder why you ever bought your sauce in cans!
Homemade Cranberry Sauce
@ Deborah Koines
1 cup of water
1 cup of sugar
1 12 ounce bag of cranberries
*Put the water and sugar in a medium sauce pan and bring to a boil. *Stir in cranberries and return to a boil.
*Turn heat to medium and let cook for 10 minutes. *Place in bowl to cool.
Editors note: make this basic recipe your own: add crystallized ginger, walnuts, bits of tangerine or orange zest. Replace the water with orange, apple, or pinapple juice or Port wine. Follow your fancy to make it fancy!
Louise Sweet, speaking with us from Flowers on the Vineyard, offers this simple recipe for dressing up your holiday table:
“For family meals, I like the idea of dressing the whole table.Instead of one large center piece, think of several small arrangements of flowers,
fruits, vegetables or a combination of these occurring at several regularly spaced intervals. (Three should do it for a seating of 12.)
Some possibilities might include:
A tangle of freshly cut bittersweet
Single stems of Asiatic lilies or russet roses
Dried or partially dried hydrangea tied with trailing ribbons.”
As an added advantage these smaller, low to the table arrangements allow you to see you neighbor across the table, making conversation easier.
And don't forget the candles, lots of candles!
Centerpiece photo courtesy of Flowers on the Vineyard
Cathy Walther's, author of the delightful cookbook, 'Raising the Salad Bar,' offers this take on traditional squash, which she describes as being an "elevated yet easy" family favorite: 
