Overwhelmed by leftovers? Whip up something new

To make rice balls: In a medium bowl, mix together stuffing, 2 eggs, Romano cheese, salt, and pepper.

To assemble rice balls: Place 2 tablespoons of the rice mixture in your hand and insert a cube of mozzarella and a teaspoon of the meat mixture into the center. Roll into a ball and repeat to form the remaining rice balls.

To cook rice balls: In a small bowl, beat 1 egg to form an egg wash. Dip each rice ball in the egg wash and then roll in the bread crumbs. Heat about 1½-inches of oil to 325°F in an 8- or 10-inch skillet. Fry the rice balls about 2 minutes on each side, or until golden brown.

In 2 separate sauté pans over medium heat, melt butter evenly between both pans. Add apples to one pan and butternut squash to the other. Season with salt and pepper.

Sauté apples until soft but not mushy. Butter will brown giving the apples color; this is fine when apples are light brown and soft. Remove from heat and place in a large bowl. Butternut squash will take longer, so continue to cook until the same nice color appears and butternut squash begins to become soft. Remove and add to the bowl containing the apples.

In medium size sauce pan, combine cream, chicken broth, pumpkin puree and spices; mix thoroughly. Bring to a boil, lower heat, add maple syrup, and stir. Add to bowl with the apples and butternut squash and to stir mix thoroughly. If the mixture seems dry, add a touch more cream.

Pour apple butternut squash mixture into casserole dish. Bake for approximately
30 minutes or until fruits are soft and tender (or when the center of the casserole when pierced with a knife, comes out clean).

Sprinkle casserole with parmesan cheese, place on middle shelf under the broiler, and cook until cheese is golden brown. Serve immediately.