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I started with one Easter recipe last week, but here’s where the Easter Extravaganza really hits its stride.

I shared a root beer glazed ham in last week’s space, and you can refer to that for your main dish if you’d like.  This week, I’m going to focus on all the other goodies that go into Easter meals!

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The opener here is a fun spin on squash. The only way I grew up on squash was with butter and brown sugar, so this is a nice alternative and a scrumptious Easter sidedish.

YELLOW SQUASH 
CASSEROLE
3 lbs. yellow squash, sliced and skinned
1 onion, chopped
3 tbsp. olive oil
1 tsp. kosher salt
3/4 tsp. black pepper
2 eggs
1/2 c. mayonnaise
8 oz. sour cream
8 oz. sharp cheddar cheese
1 tbsp. thyme
1/4 tsp. cayenne pepper
40 Ritz crackers, crushed
1/4 Parmesan cheese
1/2 c. butter

Pre-heat your oven to 350 degrees.

In a large rimmed baking sheet add the squash, onion, olive oil, salt, black pepper and toss to combine. Cook until tender for approximately 20-25 minutes. Completely drain the squash mixture and set aside to cool slightly.

In a large bowl whisk the eggs, then add mayonnaise, sour cream, cheddar cheese, thyme and cayenne pepper and gently fold in the cooled squash mixture. Now add it into your prepared casserole dish and cook until softened for approximately 20 minutes.

Meanwhile, in a smaller bowl add the crushed Ritz cracker crumbs, vegetarian parmesan cheese and pour in the melted butter. Now sprinkle the Ritz cracker crumbs over the top of your cooked squash mixture.

Cook for a further 25-30 minutes until the top is golden brown and the cheese is melted and bubbly. Allow to cool for 2-3 minutes, then serve. Enjoy your hearty squash casserole!

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This next one takes carrots, which can be a bland side, and sweetens them up with orange jucie, ginger, honey and some other goodies!

GINGER CARROTS
2 lb. carrots, peeled and cut into 1/2-in.-thick rounds (6 cups)
1 c. orange juice
2 tbsp. minced fresh ginger
2 tbsp. unsalted butter
1 tbsp. honey
1/4 tsp. kosher salt
1/4 tsp. nutmeg, plus more for garnish
1/8 tsp. black pepper, plus more for garnish
Flaky sea salt, for garnish
Chopped fresh parsley, for garnish

Bring carrots, orange juice, and ginger to a simmer in a large high-sided skillet over medium-high. Reduce heat to medium; cover and cook, stirring occasionally, until fork-tender, 15 to 18 minutes.

Stir in butter, honey, salt, nutmeg, and pepper; cook, stirring constantly, until butter is melted, about 1 minute. Garnish with coarse sea salt, chopped fresh parsley, and additional grated fresh nutmeg and black pepper.

Note: You can use dried ginger for this recipe instead of fresh, but you really won’t get the same effect and fresh taste that pops with this dish.

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The next recipe is a healthier alternative than potatoes, and just as flavorful! It might not be totally healthy with the topping, but it’s better than loading the taters in!

ASPARAGUS GRATIN
1 lb. medium-size fresh asparagus, trimmed (1 bunch)
1 large (2 oz.) shallot, thinly sliced (1/2 cup)
1/3 c. heavy whipping cream
1 tsp. whole-grain mustard
1 tsp. all-purpose flour
2 garlic cloves, minced (2 tsp.)
3/4 tsp. kosher salt
1/2 tsp. black pepper
4 oz. fontina cheese, shredded (about 1 cup), divided
1 oz. Parmesan cheese, grated (about 1/4 cup)

Preheat oven to 400°F with oven rack about six inches from heat.

Toss together asparagus and shallot in a 10-inch broiler-safe skillet or eight-inch square broiler-safe baking dish.

Stir together cream, mustard, flour, garlic, salt, pepper, and 1/2 cup of the fontina. Pour over asparagus, and using tongs, gently toss to coat asparagus. Top with parmesan and remaining 1/2 cup fontina, and bake in preheated oven until asparagus is almost tender-crisp and cheese is melted, 10 to 12 minutes. Increase oven temperature to broil, and broil until golden brown, about two  to three minutes more.

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One of my favorite all time desserts is carrot cake, and Easter is its time to shine.

This not only tastes great, but it’s a layer cake too, so it’s going to present very well and be a centerpiece to any event you’re hosting or going to!

ULTIMATE CARROT CAKE
1 1/2 c. chopped pecans
1 tbsp. butter, melted
1/8 tsp. kosher salt
2 1/2 c. all-purpose flour
2 tsp. baking soda
1 1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. table salt
1/2 c. butter, softened
1 c. granulated sugar
1 c. firmly packed light brown sugar
1/2 c. canola oil
3 large eggs
3/4 c. buttermilk
2 tsp. vanilla extract
3 c. grated carrots
1 c. peeled and grated Granny Smith apple
1 c. sweetened flaked coconut
Two jars of cream cheese frosting

Preheat oven to 350 degrees. Toss together first three ingredients; spread in a single layer in a foil- lined pan. Bake 10 minutes or until toasted, stirring once.

Stir together flour and next four ingredients. Beat butter and both sugars at medium speed with an electric mixer until blended. Add oil; beat until blended. Add eggs, 1 at a time, beating just until blended.

Add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Stir in vanilla; fold in carrots, next two ingredients, and one cup toasted pecans. Spoon batter into three greased (with shortening) and floured 9-inch round cake pans.

Bake at 350 degrees for 23 to 28 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 15 minutes. Remove from pans, and cool completely. Spread cream cheese frosting between layers and on top and sides of cake.

Note: You certainly can make your own cream cheese frosting here if you like especially a brown sugar or maple variety, but the cake is already pretty laborious, so I am just going with the easy pre-made frosting!

TFD: Easter is the only time of year when it is safe to put all your eggs in one basket!

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