b"a bite of countryMoms RealCountry Recipessquash and sausageshepherds pieRecipe and photograph courtesy of midwestliving.comINGREDIENTSNonstick cooking spray2 1/2 pounds butternut squash, peeled, seeded, THE TACK ROOM and cut into chunks5 tablespoons butter, softened1/4 cup grated Parmesan cheese1 teaspoon salt BARGRILL1/2 teaspoon ground black pepper1 pound sweet Italian sausage or lean ground beef (85%) POOLDANCE HALL1 tablespoon olive oil1 medium onion, chopped1 8 ounce package sliced fresh mushrooms3 cloves garlic, minced1 cup reduced-sodium beef broth1/2 28 ounce can crushed tomatoes (about 1 1/2 cups)1 tablespoon snipped fresh or 1 teaspoon dried rosemary1 teaspoon Worcestershire sauce1 cup frozen peas and carrotsShaved Parmesan cheese (optional)Sliced green onion (optional)DIRECTIONSPreheat the oven to 425F. Lightly coat six 10 to 12-ounce individual casseroleswith nonstick cooking spray.In a 6-quart Dutch oven cook squash in lightly salted boiling water, covered, for 15 to 17 minutes or until tender when pierced with a fork. Drain; return to Dutch oven. Mash with butter, Parmesan, 1/2 teaspoon salt, and 1/4 teaspoon pepper; set aside. EVERY DAYIn a large skillet cook sausage over medium-high heat, breaking up with the back of a wooden spoon until no longer pink. Transfer meat to a colander; drain well. Wipe out skillet with a paper towel.In the skillet, heat oil over medium-high heat. Add onion and mushrooms; cook, stirring occasionally, until tender, about 4 to 5 minutes. Add garlic; cook 2 minutes more. Stir in broth, crushed tomatoes, rosemary, and Worcestershire sauce. Bring to boiling; reduce heat to medium and simmer until thickened, about 5 minutes. Stir in meat, peas and carrots, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper; cook 2 minutes. Divide mixture among prepared dishes. Spread top with butternut squash. Place on a large baking sheet.Bake, uncovered, for 15 to 20 minutes or until top is lightly browned. If desired, SUNDAY-THURSDAY 3PM-10PMtop with shaved Parmesan and sliced green onion. Makes 6 servings. FRIDAY-SATURDAY Irish Heritage Cabbage 3PM-MIDNIGHTRecipe courtesy of allrecipes.comINGREDIENTS 1 medium head cabbage,LOCATED AT:2 slices Irish bacon, diced 2 tablespoons melted butter cored and cut into wedges2 teaspoons ground nutmeg2 cups watersalt and pepper to taste1/2 cup red wine vinegarDIRECTIONS 10300 South Miller RoadPreheat your oven's broiler. Place cabbage into a large pot. Add water and bring to a boil. Simmer over low heat until tender, about 15 minutes. Meanwhile, cook bacon inBuckeye, Arizona 85326a skillet over medium-high heat until crisp. Drain and set aside. Drain cabbage, and drizzle with melted butter. Sprinkle with bacon and nutmeg. Transfer to a baking dish. 623-691-6900southbuckeye.com/tack-roomPlace under your oven's broiler until the top layer is lightly browned, about 5 minutes. Serve with salt, pepper and vinegar as desired. ArizonaRealCountry.com March 2020 51"