The weekly Menu Sept. 26th - Oct. 2nd

Saturday-
Pan Seared Porterhouse Steak
Maple Roasted Butternut Squash with Onions and Bacon
Broccoli

Sunday-
Grilled Pork Chops with a Shallot-Apple Compote
Romaine Salad with Lemon-Honey Vinaigrette

Monday-
Oven Roasted Chicken Breast with Wild Mushroom Sauce
Ginger Carrots and Grilled Zucchini

Tuesday-
Chinese Vegetable Stir-Fry with Braised Pork
Green Onion Jasmine Rice

Wednesday-
Chicken, Mushroom, Leeks, and Date Cassoulet
Baby Kale Salad with Warm Shallot Vinaigrette

Thursday-
Pan Seared Salmon topped with Spinach Rockefeller
Summer Squash Medallions with Basil and Parmesan

Friday-
"Catcher's Catch Can" Night

Maple Roasted Butternut Squash with Onions and Bacon

1 large Butternut squash, peeled and 1” diced

2 oz. Maple Syrup

Large Onion, cut into 1” dice

4 oz. Bacon, diced

2 Tbsp. Olive Oil

2 cloves Garlic, sliced thinly

Salt and Black Pepper, to taste

4 oz. Shaved Parmesan Cheese

Preheat oven to 400⁰ F.

In a sauté pan combine garlic slices and oil.  Heat over medium heat, cooking garlic to golden brown.  Remove garlic and discard.  In a large mixing bowl combine squash, onion and garlic oil.  Toss and season with salt and pepper then spread mixture onto a baking sheet.  Place into oven and roast for 15 minutes.  Using a kitchen spoon, toss well and place back into oven for another 15-20 minutes.  For the last 5 minutes, drizzle syrup over mixture, mix well and finish roasting. Squash should be a beautiful brown and tender and bacon crispy.  Remove from oven, top with shaved parmesan.  Correct seasoning with salt and pepper, serve and Enjoy!