Butternut Hash Browns

Makes 1 Serving

These are surprisingly good!

1 heaping cup shredded butternut squash
2 tbsp. chopped onion
1/4 tsp onion powder
1/4 tsp garlic powder
dash ground cumin
dash salt
dash pepper
additional salt and pepper to taste
Optional Toppings: Ketchup, Salsa, Hot Sauce

Spread the shredded squash out between 2 layers of paper towels. Press down to absorb as much of the moisture from the squash as possible. Repeat if necessary.

Toss squash with all the other ingredients. Bring a small nonstick pan to high heat and generously coat with nonstick spray.
Add mixture to the pan and cook for 2 minutes. Flip shreds with a spatula and cook another 2 minutes or so until browned. Top with toppings of your choice. I love it with ketchup.

Baked Corn in Sour Cream

2 tablespoons butter
3 tablespoons diced onion
1/4 cup diced celery
1/4 cup flour
1 teaspoon salt
1 cup sour cream
1 1/2 pounds frozen corn
6 slices bacon, cooked crisp and crumbled
1 tablespoon parsley

Heat oven to 350 degrees

In a large saucepan, melt butter. Saute onion and celery untill soft. Stir in flour and salt. Add sour cream gradually, stirring until smooth. Add corn, heating thoroughly. Stir in bacon, and parsley. Pour into a 9x13 pan or 3qt casserole dish that has been sprayed with cooking spray. Bake for 30-45 minutes.

Serves 8-10 (can be halved)