Abracadabra

1 1/2 pounds butternut squash (2 medium), peeled and cut into 2-inch chunks
1 tablespoon olive oil
6 to 8 sprigs fresh thyme
1/2 teaspoon salt, divided
Coarsely ground black pepper
1 pound Italian sweet sausage, removed from casings
1 teaspoon fennel seeds
1 bunch of kale, washed, tough stems removed and roughly chopped
6 garlic cloves, chopped
8 ounces uncooked rigatoni
2 cups half-and-half
1/2 cup low-sodium chicken broth
1 1/2 cups finely grated Pecorino Romano cheese
1/2 cup breadcrumbs
Additional cheese for topping (grated Pecorino Romano or mozzarella)

1. Preheat oven to 400F. Bring a large pot of water to a boil. Lightly oil a 13 x 9-inch baking dish.
2. Toss together squash, olive oil, thyme, 1⁄4 teaspoon salt and pepper on a large baking sheet. Roast 20 to 25 minutes, until squash is tender, but not mushy. Discard thyme.
3. Place sausage and fennel seeds in a large Dutch oven; cook over medium-high heat, stirring frequently to break up sausage, until meat is no longer pink. Remove sausage and drain most of oil. Return pan to stove; lower heat to medium. Add kale and garlic; sauté until kale is wilted, 3 to 5 minutes. Add 1⁄4 teaspoon salt and pepper. Turn off heat and return sausage to pan.
4. Reduce oven temperature to 375F.
5. Cook pasta in boiling water, 2 minutes less than package directions. Drain well. Toss with sausage mixture. Add squash, half-and-half, chicken broth and half the cheese. Gently toss. Transfer to baking pan, top with breadcrumbs and remaining cheese. (If making in advance, allow mixture to come to room temperature, cover with plastic wrap and place in refrigerator.)
6. Bake 25 minutes, until thoroughly heated and crusty on top. Serve with additional cheese. Serves 8.

Relish the Holiday, "Abracadabra," October 2008. Recipe adapted with permission from Lauren Bank Deen’s Kitchen Playdates (Chronicle, 2007).

Per serving: 460 calories, 24g fat, 60mg chol., 19g prot., 39g carbs., 3g fiber, 880mg sodium.

3 tablespoons honey
2 tablespoons butter
3 tablespoons peanut butter
4 cups Chex cereal (assorted wheat and corn)
2 cups mini pretzels
1/3 cup peanuts

1. Preheat oven to 175F.
2. Combine honey, butter and peanut butter in a microwave-safe bowl and heat until smooth. Combine cereal, pretzels and peanuts in a large bowl. Pour peanut butter mixture over cereal mixture and toss to coat. Spread on baking sheet and bake for 1 and 1/2 hours. Yield: about 6 cups.

Recipe by Holly Clegg, "Snack Attack," American Profile, August 13, 2006; Relish the Holiday, October 2008.

Per serving: 240 calories, 10g fat, 6g prot., 33g carbs., 3g fiber, 470mg sodium.

1½ cups all-purpose flour
1 cup sugar
1 teaspoon baking soda
½ teaspoon ground allspice
½ teaspoon ground nutmeg
½ teaspoon ground cloves
½ teaspoon kosher salt
½ cup vegetable shortening, melted and cooled
1 large egg
¼ cup unsulfured molasses
¾ cup old-fashioned oats

1. Preheat oven to 375F.
2. Sift together flour, sugar, baking soda, spices and salt. Add melted, cooled
shortening, egg and molasses; mix well.
Stir in oats.
3. Drop dough by tablespoonfuls onto an ungreased baking sheet. Flatten with bottom of a glass that has been dipped in sugar. Bake 8 to 10 minutes.

Yield: 2 dozen.

TIPS FROM OUR TEST KITCHEN: Form dough into a roll, wrap in parchment paper and freeze. To cook, slice frozen dough into 1/4-inch rounds, and bake 13 minutes.