Potatoes Rosti, Apple Stuffed Pepper Squash, Chicken Parmesan Schnitzel & Apple Dumplings!

Shopping List:Poultry Place Chicken Parmessan
2-3 large pepper squash
3 tart apples
Maple syrup
Butter
6 large potatoes
Canola oil
Parmesan Cheese
Apple Dumplings
(available from the Bakery in our Market)

Recipe: Apple Stuffed Pepper SquashFrom Simply In Season cookbook.
Cut squash in half and remove seeds and strings. Place cut sides down on a lightly greased baking sheet with sides. Bake at 350 F until almost soft, but not mushy, 30 minutes.** Remove from oven, turn over and fill with stuffing.
Stuffing:
Combine: 2-3 tart apples – diced
¼ cup maple syrup
¼ cup melted butter
Bake at 350 for 20-30 minutes
** I put potatoes in the oven to bake at the same time, on the same tray.

Recipe: Potatoes RostiPartially precook potatoes. Put them in oven on same tray as squash to bake. Remove from oven and, when cool enough to handle, grate them.
2 tablespoons butter, divided
2 tablespoons vegetable oil, divided
shredded potatoes
1 teaspoon salt, divided
1/4 teaspoon pepper, divided
1 1/2 cups shredded Parmessan cheese, divided
Directions
1. In a large nonstick skillet, melt 1 tablespoon butter with 1 tablespoon oil over medium-high heat. Spread half of the potatoes in an even layer in skillet. Season with 1/2 teaspoon salt and 1/8 teaspoon pepper. Press down into pan.
2. Cook for about 7 minutes or until bottom is browned.
3. Sprinkle with cheese and cook until melted.
4. Remove from the heat. Loosen pancake from sides of skillet, and turn onto a plate. Keep warm until served.
5. Repeat steps 1-4 for remaining ingredients.

Chicken Parmesan Schnitzel
Bake at 350 F for 40-50 minutes from frozen. Baking times will vary depending on oven and size.