FOOD FOR LIFE: March 2009

INGREDIENTS (Nutrition)
1 1/2 pounds butternut squash - peel, remove seeds, and cut into 2-inch chunks
2 tablespoons olive oil, plus more for pan
6 stems thyme
6 cloves garlic, peeled
2/3 pound chicken Italian style sausage (remove from casing if uncooked)
1 (10 ounce) box frozen spinach, defrosted, and excess water removed
1 pound rigatoni pasta
2/3 cup chicken stock
1/2 cup grated mozzarella, divided
2/3 cup finely grated Pecorino Romano cheese, divided
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 (15 ounce) can BUSH'S® Great Northern White Beans, drained and rinsed
1/4 cup breadcrumbs
3 tablespoons heavy cream
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DIRECTIONS
Preheat oven to 400 degrees F. Place water for the pasta on to boil. Lightly oil a 9-by-13 inch gratin or baking dish.
On a large baking sheet or roasting pan, toss squash with 1 tablespoon of the olive oil. Scatter thyme and half of the whole garlic cloves over the squash. Season with salt and pepper. Roast in the oven for about 20 to 25 minutes until squash is tender, but not mushy.
Meanwhile, in a large skillet set over medium high heat, heat remaining tablespoon of the oil. Add sausage and cook, stirring frequently until meat is fully cooked and no longer pink.
Lower heat to medium and add remaining whole garlic cloves and spinach, saute for 1 minute then remove garlic if desired. Season lightly with salt and pepper.
When squash has finished cooking remove from oven and remove garlic cloves and thyme stems if you prefer. Add squash to the sausage and spinach mixture.
Reduce oven to 375 degrees F.
Boil pasta, and drain about 2 minutes before the package directions suggest, so pasta is still a little firm. Toss drained pasta with sausage mixture.
Add stock, 1/4 cup of mozzarella, 1/3 cup of Romano, 1/2 teaspoon salt and 1/2 teaspoon pepper. Add Great Northern Beans and gently toss.
Transfer to prepared gratin or baking dish and top with breadcrumbs, remaining 1/4 cup of grated mozzarella and 1/3 cup of Romano. Drizzle with heavy cream (or olive oil).
Bake for 25 minutes, until heated through and crusty on top.

Most historians agree that April Fools' Day began when the Christian world adopted the new Gregorian calendar. According to the old calendar, the New Year was celebrated in the spring for eight days (the final day of celebration being April First), but because the new calendar was so different, the date of the New Year was changed to January First.

Many of the people who lived in the countryside didn't know of the change for years, and continued celebrating the New Year during the spring. Those "in the know" thought this was hilarious and started to call the April celebrators "fools." From then on, these people began to go of their way during this particular season to make friends believe something that was false. And April Fools' Day was born!

Make Dinner Look Like Dessert

Everyone will look at you wide-eyed when you serve dessert first. But, surprise! It only looks like dessert...

The Meatloaf Cake
What you'll need:
Two round cake pans
Your favorite meatloaf recipe
Mashed potatoes
Ketchup
Cherry tomatoes

Prepare your favorite meatloaf recipe as you normally would, but, before baking, divide the mixture into the two round cake pans and pat it flat.
Bake as usual, but shorten the cooking time (these thinner meatloaves won't take nearly as long to cook).
While the meatloaf is in the oven, make a batch of mashed potatoes, adding a little extra milk to them and whipping them with an electric beater until they are fluffy and spreadable.
When the meatloaves are done, invert one of them onto a round plate.
Cover the meat with a thick, even layer of mashed potatoes.
Place the other meatloaf on top of the potato layer, and finish frosting the "cake" with the remaining potatoes.
Garnish with halved cherry tomatoes to look like cherries.
Just before serving, decorate the top of your cake with ketchup. Write a personalized message, or just a simple "Happy April Fool's Day!"