Penn Maid Cream of Butternut Squash and Sweet Potato Soup                  
Makes approximately 8 cups

2 medium butternut squash (or 6 cups cooked butternut squash)
1 medium sweet potato, washed but not peeled (or 1 cup cooked sweet potato)
2 tablespoons canola oil
2 medium onions, peeled and chopped
1 teaspoon ground ginger (or more if desired)
1 teaspoon ground cumin (or more if desired)
1 teaspoon salt (optional)
1 cup low-sodium chicken stock or broth
2 1/2 cups Penn Maid Fat Free Half & Half
 
If roasting vegetables, heat oven to 400˚F. Cut squash lengthwise and scoop out seeds. Spray a baking sheet with vegetable cooking spray and place squash on it, cut side down. Place sweet potato on baking sheet or on oven rack. Roast until soft, about 45 minutes for squash halves and 20-25 minutes for cubed squash.
 
Meanwhile, heat canola oil over medium heat in a large saucepan. Add onions and cook until clear. Add ginger, cumin, salt, and chicken broth. Stir until ingredients are well-combined.
 
When squash is done and cool enough to handle, scoop it from its skin and add to saucepan. Do the same for the sweet potato. Stir thoroughly. Transfer this mixture in batches to a food processor or blender and puree each batch until smooth, about 3 to 5 minutes.
 
Return pureed mixture to saucepan. Add Penn Maid Fat Free Half & Half and heat gently until warm. Serve immediately.

Per serving (1 cup) made with added salt: Calories: 197; Carbohydrate: 35 grams; Fiber: 3 grams; Protein: 5 grams; Calcium: 122 milligrams; Fat: 4 grams; Saturated Fat: 0 grams; Cholesterol: 0 milligrams; Sodium: 373 milligrams

Per serving (1 cup) made without added salt: Calories: 197; Carbohydrate: 35 grams; Fiber: 3 grams; Protein: 5 grams; Calcium: 122 milligrams; Fat: 4 grams; Saturated Fat: 0 grams; Cholesterol: 0 milligrams; Sodium: 85 milligrams

Scalloped Potatoes          
Makes 6 Servings
 
½ cup chopped onion
2 tablespoons margarine
½ teaspoon salt
fresh ground black pepper, to taste
2 tablespoons flour
1 ½ cups Penn Maid Country Creamer (Original or Fat Free)
3 medium potatoes, peeled and thinly sliced
 
Preheat oven to 350 degrees F. Grease a 1-quart casserole dish.
 
In a medium saucepan, saute onion in margarine until translucent. Stir in salt and fresh ground black pepper. Add flour and Country Creamer. Cook until thick and bubbly, stirring constantly. Remove from heat.
 
Put half the sliced potatoes in the prepared casserole dish, and cover with half the sauce. Repeat.
 
Cover with aluminum foil and bake for 35 minutes. Remove foil and bake 30 minutes more. Let stand for 10 minutes before serving.