Hy-Vee Recipes: Sensational Fall Sides - KWWL - Eastern Iowa Breaking News, Weather, Closings

Hy-Vee Recipes: Sensational Fall Sides

Risotto-Style Butternut Squash

Yield: 6 servings


1  tablespoon Grand Selections  olive oil

1  cup  uncooked Arborio or medium-grain rice

1 clove garlic, chopped

3 cups low-sodium chicken or vegetable broth

1 teaspoon crumbled sage leaf

1/4  teaspoon  black pepper

2 cups cubed, peeled butternut squash

1/4  cup  (1 ounce) grated Romano or Parmesan cheese


Heat olive oil in large saucepan over medium-high heat.  Add rice and garlic; sauté 2 minutes.  Stir in broth, sage and pepper to taste; bring to boil.

Reduce heat, cover and simmer 15 minutes.  Stir in squash; cook 5 minutes more.

Stir in cheese.  Let stand, covered, 5 minutes.


Cranberry-Orange Spread (served with Bakery Bread & Pumpkin Bread)

Serves 20 (1 tablespoon each)


¼ cup chopped Hy-Vee dried cranberries

2 tablespoons Hy-Vee Orange marmalade

8 oz Hy-Vee reduced-fat cream cheese, softened

Cinnamon snack toasts, optional


Whip cream cheese until fluffy.  Stir in orange preserves and cranberries

Spread 1 tablespoon on cinnamon snack toasts, if desired


Whole Grain Apple Salad

Serves 7 (1/2 cup each)


1 (6.5 oz) packet KashiTM 7 whole grain pilaf

1 cup Hy-Vee apple juice

1 cup water

1 Gala apple, cored and chopped

1 cup finely chopped celery

½ cup light mayonnaise


Prepare KashiTM according to package directions using apple juice and water.  Remove from heat and allow to cool 5 minutes.  Transfer to medium bowl.

Stir in chopped apple, celery and mayonnaise.

Cover and refrigerate for at least 1 hour.


Apple and Walnut Salad

Serves 6 (1 cup each)


1 (10 oz) bag Hy-Vee Italian blend salad mix

1 apple, cut into bite-size pieces

¼ cup glazed walnuts

2 tablespoons Hy-Vee dried cranberries

¼ cup feta cheese crumbles

½ cup raspberry walnut vinaigrette


In a large bowl, toss salad mix, apple, walnuts, cranberries, cheese and vinaigrette until combined.

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