With the holiday festivities in full blast, it is easy to ignore those extra calories that are consumed during those many seasonal cheerful occasions. While intentions may be well and good, it is easy to become a nutrition casualty while celebrating in the holiday spirit. In the back of our mind we think about that diet and exercise program looming over us in January. The good news is that McCaffrey’s Supermarket in Yardley is presenting a free program “Healthy Habits to Ring in the New Year.”
Join Jill Kwasny, Registered Dietitian and McCaffrey’s Executive Chef, Eric Blackshire on Thursday, December 12th at 10:00am. Jill will provide helpful hints and tips to keep you on track this holiday season and to give you a jumpstart with your nutrition goals. Chef Eric will keep you entertained with a healthful cooking demonstration.
McCaffrey’s Supermarket is located in the Edgewood Village Shopping Center on 635 Heacock Road, Yardley. The program will be held in the upstairs bistro. RSVP to Jill Kwasny at email@example.com or leave a message at 215 750-7713.
Enjoy this festive recipe from Lucini Italia www.lucini.com
Butternut Squash, Apple and Cranberry Gratin
Recipe Servings: 6 portions
Recipe Preparation Time: 5 minutes
Recipe Cook Time: 50 minutes
½ cup plus 1 tbsp Lucini® Premium Select Extra Virgin Olive Oil®
3 lbs butternut squash, peeled, halved, seeded, and diced into 1-inch cubes
3 sweet-tart apples that will keep their shape after baking, peeled, cored, and diced into 1/2-inch cubes
1 1/3 cup dried cranberries
1/4 cup finely chopped flat-leaf parsley
1/2 tsp finely chopped fresh thyme
1 tbsp Kosher salt
1 tsp freshly ground black pepper
1/4 tsp cayenne pepper
1 heaping cup all-purpose/plain flour
Preheat the oven to 350°F/180°C/gas 4. Grease a 9-by-11-inch baking dish with the 1 tbsp of the extra virgin olive oil and set aside.
In a large bowl, toss together the squash, apples, cranberries, parsley, thyme, salt, black pepper, and cayenne pepper. Drizzle in the extra virgin olive oil and stir to combine, then add the flour and mix to evenly coat the squash mixture.
Turn the mixture into the prepared baking dish and bake until the top is golden brown and the squash is tender but not mushy (a paring knife should easily slip into the center of a piece of squash), 45 to 50 minutes. Remove from the oven and cool 5 minutes before serving.