Recipes: cranberry meringue pie, roasted squash

Serves 8.

Note: An adaptation of lemon meringue pie, this glistening, light custard is capped with snowy meringue and garnished with fresh or dried cranberries. From "Original Local," by Heid Erdrich.

• 1 3/4 c. sugar, divided

• 1/3 c. cornstarch

• Salt

• 1 1/2 c. warm water

• 3/4 c. cranberry juice

• 4 eggs, separated

• 1 tbsp. butter

• 1 (9-in.) pie shell, baked and cooled

Directions

Preheat oven to 400 degrees. In a saucepan, mix together 1 1/4 cups sugar, cornstarch and 1/8 teaspoon salt. Add 1 1/2 cups warm water, cranberry juice and grated cranberries, if using, and whisk until smooth. Over medium heat, bring mixture to a boil, stirring frequently. Remove from heat as soon as it boils.

In the bowl of a standing mixture, combine egg whites and | 1/4 teaspoon salt. Beat on high until soft peaks form. Add remaining W1/2 cup sugar, 2 tablespoons at a time, beating until stiff and glossy peaks form. Top pie with meringue, and bake until golden all over, about 10 minutes.

Nutrition information per serving of 8:

Calories350Fat10 gSodium210 mgSaturated fat4 g

Carbohydrates63 gCalcium18 mg

Protein5 gCholesterol97 mgDietary fiber0 g

Serves 4 to 6.

Note: Though this recipe takes a bit of stirring, it can be made in advance and warmed before serving. Be sure that the squash cubes are of similar size so they'll cook evenly. From "Original Local," by Heid Erdrich.

• 1 butternut squash, about 2 1/2 to 3 lb.

• 4 tbsp. (1/2 stick) butter

• Salt and black pepper

Directions

Peel the squash and cut it into cubes. The closer in size the cubes are, the more successful this dish will be.

Melt the butter in a cast-iron skillet over medium heat. You want it to brown, so wait until it's bubbling and then start stirring slowly with a wooden spoon. When you can clearly see it's turned toasty brown in color, take it off the heat for a few minutes to let it cool.

Return the pan to the heat and dump in the squash. Toss to coat and then let the bottom layer cook for 5 or 6 minutes until it forms a crust. Turn the whole lot over and let the next layer toast. Try to get every side — the little burned bits are epic. This will take 30 to 40 minutes to fully cook: don't turn them too often, but don't forget about them, either.

Season with salt and pepper to taste. Just before serving, stir in all the sage and let it wilt while squash is on the table.

Calories123Fat8 gSodium73 mgSaturated fat5 g

Carbohydrates15 gCalcium62 mg

Protein1 gChol20 mgDietary fiber4 g