Apple and Butternut Squash Bake
A sweet and savory bake, the perfect side dish.
Ingredients
1 medium butternut squash, peeled and cubed
3-4 red apples peeled and cubed
3 dates, pitted and chopped
3 tbsp olive oil
1/4 cup brown sugar
1 tbsp cinnamon
1/2 cup shelled walnuts
Instructions
Prepare butternut squash, apples and dates.
Mix together all ingredients except nuts in a large bowl. Spread out on a baking tray lined with aluminum foil. Bake at 450 degrees, mixing occasionally for 30-40 minutes or until butternut squash is tender enough to pierce with a fork.
Mix in nuts and serve hot or cold.
Baked Pears
These baked pears are delicious as they are, but you could also add a handful of fresh or frozen raspberries or a sprinkling of nuts and raisins.
Ingredients
3 ripe pears
3 tablespoons brown sugar
1⁄8 teaspoon cinnamon
¼ cup water
Instructions
Preheat the oven to 350 degrees. Cut the pears lengthwise in half. Scoop out the core and seeds.
Place cut side up in a small baking dish. In a small bowl, combine the brown sugar and cinnamon. Spoon the mixture into the hollows of the pears.
Pour the water into the baking dish. Bake for about 25 minutes, or until tender. Serve warm.
Homemade Applesauce
Applesauce is easy to make. By varying how long you cook the sauce, you can choose to make it chunky or smooth. Cooking unpeeled apples allows the applesauce to become a pretty shade of pink. For smooth applesauce, put the cooked sauce through a food mill or wire strainer. Enjoy homemade applesauce with potato pancakes. Makes about 3 cups.
Ingredients
7 medium apples
½ cup apple juice or water
¼ cup sugar or honey, optional
½ teaspoon ground cinnamon, optional
Instructions
Core and cut the apples into bite-sized chunks. Put the apples into a medium saucepan.
Add the remaining ingredients and bring to a boil over medium-high heat. Reduce heat to low, cover and simmer 15 to 20 minutes, stirring often, until the apples are tender.
Potato Pancakes
Baking potatoes, often called Russet or Idaho potatoes, make the best potato pancakes. Serve with homemade applesauce. Serves 4 – 6
Ingredients
3 baking potatoes, peeled (about 4½ cups grated potatoes)
3 eggs, beaten
1 teaspoon salt
¼ teaspoon black pepper
2 tablespoons vegetable oil
1/3 cup whole wheat flour
1 sweet potato or 2 parsnips, peeled and grated
2 green onions, thinly sliced
Additional vegetable oil for cooking
1 cup sour cream, optional
Instructions
Grate peeled potatoes directly into a bowl of water. Transfer the grated potatoes into a colander and press them to squeeze out as much liquid as possible.
In a bowl, mix together the eggs, salt, pepper, and vegetable oil. Add the flour, whisking to combine. Add the potatoes, sweet potato or parsnips, and sliced green onions and mix well.
Heat a skillet over high heat. Spread a small amount of oil evenly over the surface. Spoon about 2 tablespoons of the potato mixture to form each potato pancake. Flatten the pancakes with a spatula and cook until dark golden brown on both sides and cooked through. Serve immediately topped with applesauce and sour cream.
Homemade Hummus
Ingredients
1 (15-ounce) can garbanzo beans, drained and rinsed
1 garlic clove, minced
1 tablespoon tahini, optional
3 tablespoons olive oil
3 tablespoons fresh lemon juice
¼ cup water
½ teaspoon salt
¼ teaspoon ground cumin
Instructions
In a bowl, use a potato masher to mash the garbanzo beans until they are almost smooth.
Stir in the remaining ingredients and mix until well combined.
