Zermatt Resort Cooking Class and Fall Recipe

Zermatt Resort Cooking Class and Fall Recipe

Check out this awesome give away by Sweet Life in the Valley. Zermatt Resort in beautiful Midway Utah is hosting Healthy Cooking Classes this fall and Sweet Life editor is giving away 6 free tickets to each of the classes.

I am inspired for fall cooking with this gray weather. If I wasn't confined to laying on my couch because of this chest cold, I would be baking away. So instead I am just bookmarking recipes I want to make when health and energy return to me. (side note: since I can be sick from a car just as easily as from my couch, I've convinced sweet husband to drive me through the Alpine Loop to view the glory of the fall colors before they are lost to the snow. Hopefully that will revive me.)

Here's an inspiring recipe for lovers of feta, squash and tomatoes from the Zermatt Resort that I am excited to try...

SQUASH WITH TOMATO & FETA CHEESE

INGREDIENTS

• 2 cups peeled and cubed acorn squash
• 2 eggs
• 1/3 cup heavy cream
• 2 green onions, chopped
• 1/4 green bell pepper, diced
• 1 cup dry bread stuffing mix
• 1/4 cup grated Parmesan cheese
• 1 teaspoon salt
• 1/2 teaspoon cracked black peppercorns
• 1 sprig fresh rosemary
• 2 tablespoons crumbled feta cheese
• 2 roma (plum) tomatoes, thinly sliced
• cracked black pepper to taste

DIRECTIONS

1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.
2. In a steamer basket over boiling water, steam the squash 10 minutes, or until tender. Remove from heat, and mash with a fork.
3. In a medium bowl, blend the eggs and heavy cream. Mix in the squash, 3/4 of the green onions, green bell pepper, dry stuffing mix, and Parmesan cheese. Season with salt and pepper. Transfer to the prepared casserole dish. Press the rosemary sprig into the center of the mixture. Top with feta cheese, tomato slices, and remaining green onions. Season with pepper.
4. Bake 45 minutes in the preheated oven, until lightly browned. Discard rosemary sprig before serving.