Serve up a kid-friendly feast for fall that the whole family can savor. Here, celebrity chef (and teenager) Reed Alexander makes crispy chicken wings and legs, candied roasted butternut squash in acorn squash bowls and sweet potato pie parfaits.
Recipe: Crispy chicken wings and legs (on this page) Recipe: Sweet potato pie parfaits (on this page) Recipe: Kewl candied roasted butternut squash in acorn squash bowls (on this page)1. Preheat oven to 475 degrees. Line two large baking sheets with aluminum foil and coat lightly with olive oil spray.
2. Place egg whites in a bowl. Set aside. In a wide baking dish, combine breadcrumbs, rosemary, garlic powder, red pepper flakes, onion powder, mustard powder, salt and pepper. Using tongs, dip each chicken leg/wing into the egg whites and thoroughly coat. Dip into breadcrumb mixture and cover completely. Transfer to baking sheets.
3. Bake 30 to 35 minutes, until chicken is browned well. Reduce oven temperature to 375 degrees and bake 10 minutes more, until chicken is cooked through.
4. Serve with ranch dip.
Makes 4 servings
1. In a large pot filled with water, boil potatoes over high heat about 45 minutes, or until tender. Remove and allow to cool. Peel, slice in half lengthwise, and then slice horizontally into ½-inch crescents.
2. In a food processor, combine sweet potatoes, vanilla extract, sugar, cinnamon and egg whites. Process until smooth and completely combined.
3. Transfer sweet potato mixture to an ungreased 9-inch circular glass pie dish. Bake in a preheated 350 degree oven for 45 minutes. Remove and allow to cool.
4. Into each of six short parfait glasses, add one-sixth of the crushed graham crackers, spreading evenly across the bottom. Follow with one-sixth of the sweet potato mixture. Top each with ¼ cup whipped topping or whipped cream, and sprinkle with 1 tablespoon pecans.
Kewl tip: Gild these decadent, parfaits with a sprinkling (or more, if desired!) of edible 24 karat gold leaf for a truly indulgent treat! It goes to show — these delicious desserts will become a treasure in your festive holiday arsenal (please pardon the pun!).
Makes 6 servings
1. Preheat oven to 425 degrees. Line a baking sheet with aluminum foil.
2. On baking sheet, toss squash with canola oil and salt. Roast squash 15 minutes.
3. Meanwhile, in a bowl, combine maple syrup, cinnamon and allspice. After 15 minutes, remove squash from oven and drizzle in maple syrup mixture. Toss to coat.
4. Roast 18 to 20 minutes more, or until caramelized and fork-tender. Serve along with pan-juices.
Kewl tip: For serving, pile this delicious butternut squash high inside hollowed-out acorn squash for an impressive, conversation-inducing centerpiece! Simply pick up two or three extra acorn squash at the grocery store; slice off their tops and bottoms so that they are balanced; cut them in half horizontally, remove the seeds and hollow out the flesh; and roast the squash on a separate baking sheet until tender. You've got an edible vessel of flavor and fun — no need to use a plate to serve this yummy Kewl Candied Roasted Butternut Squash!
Makes 4 to 6 servings
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