Hot Broccoli Cheddar Dip
Serves 4 to 6

1 large broccoli head, trimmed into small pieces
1 cup (250 ml) prepared VE Cheese & Jalapeño Dip
1 tsp (5 ml) VE Vegetable Seasoning
½ cup (125 ml) shredded Cheddar cheese

1. In a large multi pot of boiling salted water, cook broccoli until very tender. Plunge cooked broccoli into ice water to immediately stop cooking process and to preserve bright colour.
2. Place broccoli into blender, along with about 2 Tbsp (30 ml) of cooking water. Blend until smooth.
3. In a microwave safe bowl, combine blended broccoli with prepared VE Cheese & Jalapeño Dip and VE Vegetable Seasoning. Stir in grated Cheddar and microwave on high until cheese is melted and dip is warmed through.
4. Serve with crackers or small pieces of toasted bread.

Per serving: Calories 380, Fat 36 g (Saturated 11 g, Trans 0.2 g), Cholesterol 40 mg, Sodium 440 mg, Carbohydrates 10 g (Fibre 3 g, Sugars 3 g), Protein 8 g.

Broccoli with Lemon Butter Sauce
Serves 4

1 head broccoli, trimmed into small pieces
2 tsp (10 ml) VE Vegetable Seasoning
2 Tbsp (30 ml) lemon juice
2 Tbsp (30 ml) white wine
¼ cup (60 ml) butter
VE Sea Salt & VE Lemon Pepper, to taste

1. Cook broccoli in boiling salted water for 4 minutes or until tender crisp. Drain and set aside.
2. Heat a small Excalibur® coated frying pan to medium low. Combine remaining ingredients and heat until butter is melted. Pour warm sauce over broccoli and serve.

Per serving: Calories 170, Fat 12 g (Saturated 7 g, Trans 0.3 g), Cholesterol 30 mg, Sodium 190 mg, Carbohydrate 12 g (Fibre 4 g, Sugars 3 g), Protein 5 g.

Roasted Acorn Squash
Serves 4

1 medium acorn squash, seeded and quartered, but not peeled
1 Tbsp (15 ml) vegetable oil
1 tsp (5 ml) VE Vegetable Seasoning
1 tsp (5 ml) VE Pumpkin Pie Spice
VE Sea Salt & VE Pepper, to taste

1. Preheat oven to 375° F (190° C).
2. Rub cut side of squash with vegetable oil and sprinkle with VE Vegetable Seasoning, VE Pumpkin Pie Spice and VE Sea Salt and VE Pepper.
3. Place prepared squash on a parchment-lined baking sheet and roast in oven for approximately 45 minutes, or until fork tender and pleasantly browned. Serve immediately.

Per serving: Calories 100, Fat 4 g (Saturated 0.5 g, Trans 0 g), Cholesterol 0 mg, Sodium 70 mg, Carbohydrate 18 g (Fibre 3 g, Sugars 4 g), Protein 1 g.