Plantains: Saute all ingredients in hot pan with olive oil for 6 to 8 minutes until sweet potatoes are tender. Finish with salt, pepper and herb butter. SAVORY CORN BUTTERNUT SQUASH BRULEE: Grease 4 ramekins with soft butter, mix the eggs and cream together and fill the molds half way up. Saute the other 4 ingredients for 4 to 5 minutes and put into the mold bake in a water bath at 375 degrees (or 20 minutes or until stiff to the shake.) ROASTED CHESTNUT, FIG AND CORNBREAD STUFFING : Mix all ingredients together and bake for 25 minutes in a small roasting pan at 375 degrees. PORK ROAST ON PARSNIP RACK: Salt and pepper pork. Sear in hot pan, place on top of parsnips which are cut in half and oiled, roast at 375 degrees for 35 to 40 minutes. NOTES : Recipes Courtesy of Erica Miller, Tyler Florence, And Aaron Sanchez Recipe by: IN FOOD TODAY SHOW #INL118