Roasted Brussels Sprouts, Pecans, Cherries, Feta and Balsamic Glaze Yield: 4 Servings Ingredients 4 cups brussels sprouts, trimmed and halved 1 large butternut squash, chopped into 1/2-inch chunks (2-3 cups) ½ cup dried cherries 3 tablespoons olive oil 2 cloves
3-Cheese Sauce (Béchamel) Ingredients 2 tablespoons butter 3 tablespoons flour 2 cups milk (2% or whole preferred) 1 cup sharp cheddar cheese ¾ cup Gouda cheese ¼ cup Parmesan 1 teaspoon Kosher Salt Pepper to taste Method Heat butter in