b'KerrysTangy CherryWinter SlawA fresh chilled salad for the holidayslight and delicious! side BUTTERNUT MAC & CHEESEKERRYS TANGY CHERRY WINTER SLAWFresh Thymeprep : 50 minutescook : 30 minutesprep : 20 minutesserves : 8 (1 cup each)serves : 10 (1 cup each) INGREDIENTSdelightsINGREDIENTS 4 cups thinly sliced Brussels sprouts Artisan BreadFresh Thyme olive oil cooking spray 2 cups shredded radicchio1 (7 oz.) pkg. white Cheddar cheese, shredded 2 heads Belgian endive, shredded2 oz. ( cup) Asiago cheese, finely shredded Fresh Thyme fine sea salt, to taste2 Tbsp. Fresh Thyme all-purpose flour, divided Fresh Thyme ground black pepper, to taste Details, page 422 (16 oz.) containers Fresh Thyme butternut2 Tbsp. tart cherry juiceSsquash cubes, divided 2 tsp. Fresh Thyme organic Dijon mustard12 oz. Fresh Thyme farfalle pasta (about 4cups) 2 tsp. Fresh Thyme organic honey1 Tbsp. watercup Fresh Thyme extra-virgin olive oil2 Tbsp. Fresh Thyme salted butter, dividedcup Fresh Thyme honey-roasted 1 large shallot, minced sunflowerseeds2 cups 2% reduced-fat milkcup pistachios, toasted1 tsp. finely chopped freshrosemarycup dried cherries tsp. ground black pepper INSTRUCTIONS3 Tbsp. plain panko bread crumbs 1. In a large bowl, combine Brussels sprouts, INSTRUCTIONS radicchio, and Belgian endive. Season to taste with 1. Preheat oven to 350F. Spray a 2-qt. baking dishsalt and pepper.with cooking spray; set aside. In a bowl, toss Cheddar2. In a small bowl, whisk together cherry juice, and Asiago cheeses with 1Tbsp. flour; set aside. mustard, and honey. While whisking, slowly pour in 2. Cut 1cup of squash cubes in half. Cook pasta perolive oil. Drizzle dressing over slaw; toss to coat.package directions; add cut-up squash during last3. Transfer slaw to a serving bowl; top with 4minutes of cooking. Drain pasta and squash. sunflower seeds, pistachios, and dried cherries.3. Meanwhile, place remaining squash in aEach serving contains: 237 calories, 18 g fat, 2 g saturated fat, 0 g trans fat, microwave-safe bowl and sprinkle with water. Cover0 mg cholesterol, 106 mg sodium, 14 g carbohydrates, 4 g fiber, 5 g sugar, and microwave on HIGH 9to 11minutes or until7gprotein. Daily values: 15% vitamin A, 66% vitamin C, 4% calcium, 9%iron.very soft, stirring halfway through. Drain. Transfer to food processor and process until mashed.4. In a large saucepan, melt 1Tbsp. butter. AddFresh Thymeshallot; cook over medium heat 1to 2minutes or until softened. Whisk together milk and remainingFlavored Butters1Tbsp. flour until combined; add to shallot in pan.Available inStir in rosemary, black pepper, and mashed squash.Parmesan & Basil Garlic,Cook and stir 2to 3minutes or until thickened. StirFrench Onion with Asiago Cheese,in cheese mixture. Cook and stir 1minute. and Cinnamon Brown Sugar Honey5. Stir cooked pasta and squash pieces into sauce Smixture. Transfer to prepared baking dish. Mix remaining 1Tbsp. butter with panko crumbs; sprinkle over pasta. Bake 25to 30minutes or until heated through and bubbly around edges.Each serving contains: 306 calories, 9 g fat, 5 g saturated fat, 0 g trans fat, 25 mg cholesterol, 304 mg sodium, 43 g carbohydrates, 4 g fiber, 7gsugar, 16 g protein. Daily values: 95% vitamin A, 11% vitaminC, 32%calcium, 14% iron.038-043 Side Delights_10.15.indd 39 10/15/19 10:30 AM'