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2 large red onions

3 tablespoons Wegmans basting oil, or 3 tablespoons grapeseed oil with 1/4 teaspoon each dried parsley and thyme sea salt and pepper to taste

one 6-ounce package baby spinach

3/4 cup sweetened dried cranberries

Heat the oven to 350 degrees. Halve, peel and seed butternut squash. Dice into 1-inch cubes. Peel and chop red onions. Combine squash and onions in a large shallow pan and drizzle with basting oil.

Season to taste with sea salt and pepper. Roast for 55 minutes, until squash is tender and lightly browned.

Remove from oven and toss with spinach and dried cranberries. Serve warm or at room temperature.

Per serving: 157 calories, 2 grams protein, 6 grams fat, 1 gram saturated fat, 29 grams carbohydrate, 6 grams fiber, 0 milligrams cholesterol, 24 milligrams sodium
Courtesy of Wegmans

1 red onion, thickly sliced

2 teaspoons olive oil

4 links chipotle or regular bratwurst

1/4 teaspoon salt

freshly ground pepper

Prepare a grill for medium-high heat. Place the pepper in the glowing coals if possible, turning with tongs until all sides are blackened, about 10 minutes. Enclose in paper bag; let rest 10 minutes.

Drizzle onion slices with olive oil.

Grill bratwurst and onion slices, turning often, until links are browned and cooked through and the onions begin to caramelize, 10 to 15 minutes.

Meanwhile, remove the red pepper from the bag; peel off blackened skin. Core; remove seeds. Cut pepper into strips. Place in a bowl. Remove onion from grill; chop. Toss with peppers. Season with the salt and pepper to taste. Serve brats with peppers and onions.

Per serving: 754 calories, 64 grams fat, 14 grams saturated fat, 177 milligrams cholesterol, 13 grams carbohydrate, 29 grams protein, 2,218 milligrams sodium, 2 grams fiber

3 dashes Angostura bitters

2 orange slices (divided use)

2 maraschino cherries (divided use)

splash of warm water or club soda

2 ounces bourbon

In the bottom of an Old-Fashioned glass, carefully muddle the sugar, bitters, 1 orange slice, 1 cherry and a splash of water or club soda. Remove the fruit husks. Add the bourbon and ice cubes and stir. Garnish with the remaining orange slice and cherry.

Per cocktail: 139 calories, 0 grams protein, 0 grams fat, 0 grams saturated fat, 3 grams carbohydrate, 0 grams fiber, 0 milligrams cholesterol, 1 milligram sodium
From "The Essential Cocktail," by Dale DeGroff

2 heaping tablespoons flour

1/2 teaspoon nutmeg, plus more if desired

1/2 teaspoon salt

two 9-inch piecrusts, unbaked (divided use)

3/4 cup half-and-half, plus more if desired

4 cups crookneck squash, peeled and thinly sliced

2 tablespoons butter, cut up

milk (optional)

Preheat the oven to 425 degrees. Mix 1 1/4 cups sugar, 2 heaping tablespoons flour, 1/2 teaspoon nutmeg and 1/2 teaspoon salt together. Place bottom crust in pie pan. Sprinkle about 2 tablespoons of the dry mixture over bottom crust. Add the 3/4 cup half-and-half to remaining dry ingredients and mix well. Layer the sliced squash in the pan, then pour liquid mixture over squash. Dot the top with butter and place top crust over.

Crimp edges all around and cut some slits to vent the pie. You can brush the top crust with a bit of milk or half-and-half and dust lightly with sugar and a bit of ground nutmeg if desired.

Bake at 425 degrees for 10 minutes, then reduce oven temperature to 350 degrees and bake for another 40 to 45 minutes, or until pie bubbles through crust slits and top crust is nicely browned.

Note: Sliced raw sweet potatoes can be substituted for the squash.

Per serving (based on 10 servings): 338 calories, 3 grams protein, 17 grams fat, 6 grams saturated fat, 45 grams carbohydrate, 1 gram fiber, 13 milligrams cholesterol, 319 milligrams sodium
Adapted from recipe courtesy of Marcella Sawin of Lyons, Kan.