Holiday Vegetable Cornbread Stuffing

Here is a great fall dish that uses cornbread and butternut squash. This is a perfect treat if you want to make stuffing that is "outside the bird

• 1 large butternut squash, peeled, seeded, and chopped
• 2   onions, chopped (about 2 cups)
• 4 cloves garlic,diced
• 2 teaspoons ground cumin
• 2 tablespoons olive oil
• 1/2 cup chopped fresh cilantro leaves
• 3 cups chicken broth
• 1 package cornbread stuffing mix (standard size)

1. Preheat the oven to 400 degrees
2. Put cubed winter squash, onions, and garlic in a large bowl. Add cumin and olive oil and sitr. Place  mixture in a single layer onto a  baking dish(-like a lasagne pan).
3. Roast vegetables for 30 minutes  stirring occasionally.
4. Reduce the oven temperature to 300 degrees
5. Combine roasted squash, cilantro, and broth  in a large bowl. Add the stuffing mixture  and toss together.
6. Spoon into a greased 9×13 casserole dish. Cover with foil.
7. Bake for 30 minutes.
8.  

Caramelized corn with fresh mint

4 to 5 cups fresh corn kernels about 12 cobs), or two 16-ounce bags frozen  corn
4 ounces unsalted butter
1/2 cup chopped fresh mint
Salt.

1. If using frozen corn, drain between layers of paper towels until thawed, about 30 minutes.
2. In a wide skillet, melt half the butter over high heat. Add half the corn and cook, stirring often, until golden and browned (kernels may begin to pop), about 10 minutes. Stir in half the mint and sprinkle with salt. Transfer to a serving bowl. Repeat with remaining corn, butter, mint and salt.

Day of the Dead- Special Fruit Atole

Fruit Atole (Hot drink made from corn starch and fruit.)

The word atole  comes from the Nahuatl (Aztec) word atolli. It is based on corn- in this case, Maizena or corn starch although some versions use masa harina, the same flour that is used to make tortillas. It is popular throughout the year but always is included in the Day of the Dead celebrations where it is part of the ofrendas, or altars where food is offered.
Ingredients:

10 cups of whole milk
1/2- 3/4 cup of grated piloncillo or Mexican brown sugar (more or less to taste)
2 lb. fresh fruit (pineapple or strawberries are great)
1 stick of cinnamon bark
1/4 cup of cold water
1 cup corn starch (Maizena)
1  teaspoon of good quality pure vanilla extrac

Preparation:

Wash, cut, and gently cook your choice of fruit in a small amount of water until soft. Drain and place in  blender and blend until soft puree results.  In a saucepan, combine fruit, milk, sugar. Dissolve the corn starch with about 1/4 cup of water and combine it with other ingredients. Place mixture over low heat, stir with a wooden spoon until it thickens. Add sugar  and stick cinnamon and bring to a slow boil. Bring to slow boil until the fruit, cornstarch mixture is thoroughly cooked (at least 15-20 minutes) Sti constantly to keep it from becoming lumpy.  Remove  cinnamon stick and take off the heat. Cool and serve in individual mugs.

Serves 8-10 people