I hope you all have a great Thanksgiving! Here is a special recipe from Cooking Light, a great side that will add to your delicious feast. Enjoy!

Thanksgiving Side Dish

Butternut Squash and Leek Gratins

A crunchy browned cheese topping conceals a hearty, sweet squash-and-onion combination here. Serving individual gratins in single-serving ramekins makes for a more impressive presentation than one large casserole, and the individual servings cook faster as well.

Ingredients

• 1  (2-pound) butternut squash, halved lengthwise and seeded
• Cooking spray
• 1  teaspoon  butter
• 4  cups  finely chopped leek (about 6 large)
• 1  tablespoon  sugar
• 3/4  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper
• Dash of ground nutmeg
• 4  large eggs
• 1  large egg yolk
• 1/4  cup  (1 ounce) grated fresh Parmesan cheese

Preparation

Preheat oven to 375°.

Place squash halves, cut sides down, on a baking sheet coated with cooking spray. Bake at 375° for 45 minutes or until tender. Cool 30 minutes. Scoop out pulp, and mash with a potato masher or fork until smooth.

Reduce oven temperature to 325°.

Heat a large nonstick skillet over medium heat; coat pan with cooking spray. Melt butter in pan. Add leek; cover and cook 20 minutes or until tender, stirring once. Reduce heat to medium-low; uncover and cook 10 minutes or until lightly browned, stirring occasionally. Cool slightly.

Combine sugar and next 5 ingredients (through egg yolk) in a large bowl, stirring with a whisk. Add squash and leek; stir until well combined. Divide the squash mixture evenly among 6 (6-ounce) ramekins or custard cups coated with cooking spray. Place ramekins in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch. Cover pan with foil; bake at 325° for 25 minutes. Uncover and cook an additional 15 minutes or until a knife inserted in center comes out clean. Remove from oven, and place the ramekins on a baking sheet.

Sprinkle 2 teaspoons Parmesan cheese over each ramekin.

Preheat broiler.

Broil gratins for 2 minutes or until cheese melts and begins to brown.

We had the pleasure of photographing two Rottweilers that were as sweet as sugar!!!  Here’s a little sneak!!

Last weekend was Santa Sessions and boy did we have a blast. The children looked adorable all dressed up in their Sundays best, some even in their cutest PJ’s. This was truly a unique experience and the photos captured all of the magic! If you didn’t get a chance to book a session this year, there is always next year! We had so much fun and we look forward to Christmas 2010!

Yesterday we photographed a wonderful family at their beautiful home!! I love boys!! They were sweet and rough at the same time. Yes, and their 16 year old dog was posing for us too. Thanks, Tasha for such a fun session, here is a sneak peak!!

We found this recipe in the latest edition of Cooking Light Magazine. This recipe is so delicious and the smells and taste remind us of everything we love about autumn. The other day we stayed late at the studio and decided to give the recipe a try. The sweet smells of pumpkin with a hint of spice filled the studio. This recipe is a great way to get into the holiday spirit!

10.1 ounces all-purpose flour (about 2 1/4 cups)
2 1/2 teaspoons baking powder
2 teaspoons ground cinnamon
1/4 teaspoon salt
1 cup packed brown sugar
1/4 cup butter, softened
1 teaspoon vanilla extract
2 large eggs
1 (15-ounce) can pumpkin puree
Cooking spray

Frosting:
2 tablespoons butter, softened
1/2 teaspoon vanilla extract
1 (8-ounce) package 1/3-less-fat cream cheese
2 cups sifted powdered sugar

1. Preheat oven to 350°.

2. To prepare cake, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, cinnamon, and salt in a small bowl, stirring with a whisk.

3. Combine brown sugar, 1/4 cup butter, and 1 teaspoon vanilla in a large bowl; beat with a mixer at medium speed until well combined. Add eggs, 1 at a time, to sugar mixture; beat well after each addition. Add pumpkin; mix well. Fold in flour mixture. Spread batter into a 13 x 9-inch baking pan coated with cooking spray. Bake at 350° for 25 minutes or until a wooden pick inserted into the center comes out clean. Cool completely in pan on a wire rack.

4. To prepare the frosting, combine 2 tablespoons butter, 1/2 teaspoon vanilla, and cream cheese in a medium bowl; beat with a mixer at medium speed until combined. Gradually add the powdered sugar, beating until well combined. Spread frosting evenly over top of cake.

Yield: 24 servings (serving size: 1 piece)

CALORIES 178 ; FAT 5.5g (sat 3.3g,mono 1.3g,poly 0.3g); CHOLESTEROL 32mg; CALCIUM 62mg; CARBOHYDRATE 30g; SODIUM 135mg; PROTEIN 3g; FIBER 0.9g; IRON 1.2mg

Cooking Light, NOVEMBER 2009