Butternut Squash and Apple Parfait

I have a thing for squash and apples. I roast them together all the time. It is a combination that I never get sick of. I go savory mostly but once in a while I’ll go the slightly sweeter route. This is one of those times. And I also opted to make it seem fancier then my average eating situation (eating with fingers of baking sheet) and added a few steps, and made parfaits out of them. (Parfaits are fancy right?) The result is amazing and maybe even more delicious then ever before. That’s saying something.

Basically what these parfaits consists of is layers of creamy pureed roasted butternut squash and slightly chunky cinnamon applesauce topped with oats and walnuts. That might not sound fancy or even that spectacular but you know when you underestimate something but once you experience it you are very much surprised by how fantastic it really is? Well if you are doubting me then that is what will happen here because this parfait situation even surprised me at how much I loved it.

So if you are in need of a breakfast, lunch, snack, or dessert that will satisfy all of your hunger needs then you should most definitely try this out. It is simple and easy to make, super healthy, can be made ahead or time, and looks cute. (Did I just call a parfait cute? Yes, yes I did.) And again, super freaking delicious of course.

Now to the parfaits!

The stuff. Butternut squash, a couple of big apples, old fashion oats, walnuts, maple syrup, cinnamon, and almond milk.

For the squash you need to roast it so do that. Place on a baking sheet and roast until tender. Once cooked transfer to a blender or jar (if using stick blender) , add in milk or water and blend until smooth. Add in maple to taste.

For apples. Core and chop apples into small pieces and place into a pot with water. Cook on medium heat until apples completely break down. Then either transfer to a blender or use as stick blender and blend until slightly smooth but still a bit chunky. Stir in some cinnamon.

And toast up the oats and walnuts, in the oven, just for 5-8 minutes.

Now assemble. You can do this while the stuff is still warm or wait until it is cold. Delicious either way.

So basically all you do is layer a bit of the squash and then apple a few times in a bowl or jar then top with toasted oats and walnuts. Simple as that.

Ans then you eat it. Or wait and eat it later. Or do what I did and assemble a few jars for the week but then eat all of them in one day. I couldn't stop myself. It was just too freaking good.

-C

---

Butternut Squash and Apple parfait

makes 2-3 parfaits

• 3 cups cubed butternut squash

• 2 large apples (I used Macs)

• 1/2-3/4 cups plant milk (or water)

• 1-2 teaspoons maple syrup (optional)

• 1-2 teaspoon cinnamon

• 1/2 cup old fashion oats

• 1/4 cup walnut pieces

• 1/2 cup water

Preheat oven to 425.

Place cubed squash on a lined baking sheet and stick into hot oven and roast until fork tender.

While squash is roasting grab apples, cut and remove core and seeds, chop into smaller pieces and place into a pot with enough water to submerge the apple. Place on medium heat, stirring every few minutes, and cook until the apple starts to break down. If the water evaporates, add in more. When apples are soft and falling apart remove from heat and let cool a few minutes then either transfer to a blender or using a stick blender, blend until less chunky, but not completely smooth. You could also just smash it use with a fork. Add in a teaspoon or so of cinnamon and mix.

Once squash is roasted , remove from a pan and place either in a blender, or a jar or bowl if using a hand blender, add in 1/2 cup milk or water, and blend until smooth. If it seems really thick still, add in more liquid. Also add in maple to taste.

While oven is still hot, place oats and walnuts on baking sheet and place in oven for 5-8 minutes or unit walnuts and oats are toasted.

To assemble parfaits grab a bowl or jar and layer in a bit of squash then apple a few times. Top with some toasted oats and walnuts and sprinkle with more cinnamon and drizzle more maple if you want.

Eat warm or cold. Store left overs in fridge for up to a week.

Roasted Celeriac and Squash with Apples and Onions

One of my most favorite root veggie has arrived in the farm share…Celeriac, also know as celery root and nothing has made me happier (with like food stuff)!. I know a lot of people do not know the deliciousness of the root and that makes me a little sad for them, but hopefully this simple little recipe inspires you to go get some and try it. Yeah sure it looks a little crazy, a little gnarly, but what do looks got to do with t? Celeriac taste like the best celery/apple/potato all mixed together but only better. And when it is roasted it gets nice a soft and just so freaking tasty. When I pick up my share, I make sure to get enough celeriac to eat a whole bulb a day.

So now that we all know how amazing celeriac is, we can roast it with some other amazing stuff. Squash, apples, and onions. All tossed together. All roasted til tender. All super delicious on their own but maybe even better together. A easy little dish that is perfect to make for a quiet evening at home, a mid day snack, breakfast, or to place on the table at any holiday meal. It is that versatile and really, you don’t need to have a specific reason to make it, just do. You won’t be sorry.

Now to all the roasted things!

The stuff. A large celeriac bulb, a small kobocha squash, a couple apples, a couple onions, apple cider vinegar, and salt and pepper.

First thing is to cut everything up. Cube the squash, celeriac, and apple to about the same size and the onion just cut into rings.

Toss all the cut up stuff onto a lightly oiled sheet pan, toss with a tablespoon or so vinegar and sprinkle a pinch of salt and pepper and place in the oven. Roast for about 1/2 hour, but flipping and drizzling another tablespoon or so of vinegar all over about 20 minutes in.

Roasted and done. Taste and season with more salt and pepper if needed.

Now scoop it all into big bowl and serve it or just eat it all to your very own face like I did. No shade in that.

-C

---

Roasted Celeriac and Squash with Apples and Onions

• 1 large bulb (softball sized) of celeriac

• a small winter squash (can use any variety. I used kabocha)

• 2 medium apples (I used Macs)

• 2 onions. Red, yellow, or one of each

• salt and pepper

• A couple tablespoons of apple cider vinegar

Preheat oven to 425

Grab squash and cut in half. Remove seeds then cut into cubes about 1/2 and inch thick. Grab celeriac and peel it if you want (I do not peel it) then cut into cubes the same size ad the squash. Now the apples. Cut in half, remove seeds, and cube. And lastly grab onions and slice into 1/2 thick rings.

Toss together all the cut up stuff and place onto a lightly oiled baking sheet and sprinkle with a couple tablespoons of vinegar and a pinch of salt and pepper. Stick the pan into the hot oven and roast for around 20 minutes, removing to give everything a flip and drizzle on another tablespoon of vinegar, then place back in oven for about another 10 minutes or so or until everything is lightly browned and fork tender.

Remove form oven and transfer into a big bowl. Serve right away or at room temperature or heck, it taste freaking awesome cold too.

A Few Fall Favorites

It’s November and I when I am not outside hiking/biking/running in below freezing temperatures I am basically living in the kitchen because it is the best room in the house. It gets the most light, it is the warmest, and food, duh!

I have been cooking and baking as much as I can ( always) and here are a few of favorite recipes that I have gone back to again and again, not just for myself either but for the lovelies that eat my food too. Crowd pleasers as you might say.

Hope you fall is going splendid and you are spending time in the kitchen too!

Acorn squash. Black beans. Yes please. Spiced Black Bean And Cauliflower Stuffed Acorn Squash. Or how about Roasted Butternut Squash And Brussel Sprouts On Spelt With Sunflower Butter Sauce. Nut butter dressings are always a win.

Lets not forget to eat hummus out of a bowl. Hummus Bowl With Roasted Veggies

Warm Balsamic Delicata, Onion, And Kale Salad. It’s cold so let’s eat our salads warm.

And for desert how about these Sweet Potato Hand Pies or Apple Cinnamon Oatmeal Cookies

Apple Spice Donuts are a great weekend baking activity.

But maybe you are in need of chocolate and peanut butter. That’s not a problem. Peanut Butter Frosted Chocolate Cake.

Anyways just thought I would give a little late fall cooking and baking inspiration.

-C

Tomato Stewed Pumpkin with Cabbage Slaw

If you were to ask me what my favorite winter squash would be, I would have to say that I couldn’t choose, I love them all. But when I really, really think about it, when I look deep into my food soul, I could, and I think it would be pumpkin. Yup, pumpkin is my favorite.

Pumpkin is amazing and delicious, Not just as a pie or bread, but eaten in any way that any other winter squashed can be eaten. Fantastic in a soup or roasted or sautéed. And yes, blended up into all sorts of baked goods. It tastes somewhat like butternut squash but less sweet and has a nice nutty, earthiness to it and pairs well with al sorts of great spices, not just pumpkin spice. If you haven’t had it outside of a baked good, well then, make this. You are in for a really treat!

But don’t carve a jack o lantern pumpkin then eat that. Those big pumpkins are not very tasty. Get a small pie pumpkin, those are ones to eat.

Now to the tomato stewed pumpkin!

The stuff. A sugar(pie) pumpkin, a couple nice big ripe tomatoes, a large onion, a clove or two or garlic, cumin and chili powder, vinegar, shredded cabbage, and salt and pepper.

Start with the onion. Cut in half and thinly shred about 1/3 or it. Small dice the rest Also mince up the garlic too.

Add the thinly shredded onion to the shredded cabbage and toss around with vinegar a little salt and pepper then set aside.

Dice up the tomatoes.

Place the diced onions, minced garlic, tomatoes, and cumin ans chili powder into a big pot with a splash of water and stick on medium heat on stove to start to stew the tomatoes.

While the tomatoes are going, cut up pumpkin. Just cut in half, remove seeds (save for roasting) and cut into small cubes. And sure, if you are not a fan of the skin (my favorite part) just peel the pumpkin with a potato peeler before cutting it up small. But really the skin, it is sooo GOOD!

Once the tomatoes are soft and mushy, add in the pumpkin. Keep on heat and place a lid mostly over pot. Let cook.

Soft and stewed and all sorts of everything good.

And then you scoop it into bowls, top with the cabbage slaw, sprinkle with pepper and fresh cilantro if you just so happen to have some, and eat it.

Yeah, pumpkin is my favorite.

-C

---

Tomato Stewed Pumpkin with Cabbage Slaw

makes 2 bigger or 4 smaller serving

• 1 small sugar pumpkin (around 3 or a little more cups cubed)

• 2 large tomatoes

• 2 heaping teaspoons cumin

• 1 teaspoon chili powder

• A few tablespoons water

• 1-2 cloves garlic

• 1 large onion

• 2 cups shredded red or green cabbage

• 2 tablespoons white vinegar

• salt and pepper

Start with the onion. Cut in half and thinly slice a little more then half of the half. Toss with the cabbage, the vinegar, and a pinch of salt. Set aside

Dice the rest of the onion and place into a big pot. Grab tomatoes and dice them up as well and place them into the pot with the onions. Sprinkle with a pinch pf salt and pepper and add in the cumin and chili powder. Add 2 tablespoons of water and place on stove on medium heat to start to cook down.

While the tomatoes are stewing away, cut up the pumpkin. Just cut in half, remove seeds (and reserve for roasting) and dice it into small chunks. If you are not one to enjoy the greatness of pumpkin skin (it is really good) then before dicing it, just peel it with a potato peeler.

Once tomatoes have cooked down a bit, place the diced pumpkin into the pot. Add another tablespoon or so of water, mix around, partially place a lid on the pot, and let cook for about 20-25 minutes, stirring occasionally, until the pumpkin starts to fall apart. If at any time it seems like it needs more liquid, just add in another tablespoon or so of water.

Once it is all stewed up, remove from heat, scoop into a bowl or bowls, and top with the cabbage slaw that was made early.

Eat.

Butternut and Beet Tacos

There come a point every year, about this time actually, when all of a sudden I am not exactly sick of, but maybe a little bored with the same roasted root situation. Don’t get me wrong, I love root veggies. I deeply love them all and will gladly keep on eating them for a few more months (it is only March after all so I am looking at at least 2 more good months of roots) but again, a little bored. So instead of just the usually roasted situation, we still roast but then, THEN, we taco them!. And we are not mad about it.

These tacos. Super easy and they bring out the best in roasted beets and butternut squash. Pilled in a tortilla (corn or flour, or not tortilla at all. Your choice) with some almond cream and topped with a crispy, crunchy, cabbage and onion slaw. A meal worth making any night or saving for a fun mid winter taco party. Or both because let face it, if you have a fridge like mine, it is packed with beets (and rutabagas, and turnips, and parsnips). And you probably have 4 butternut squash in your pantry too right? (Again, not mad about it.)

Now to the tacos!

The stuff. Some butternut squash, a few beets, shredded cabbage, half an onion, red wine vinegar, blanched and soaked almonds, a couple cloves of garlic, a little water, a lemon, salt and pepper, taco seasoning, an avocado, and tortillas.

Thinly slice the onion and toss it into a bowl along with the shredded cabbage, a pinch of salt, and the red wine vinegar. Really mix it up and then set aside.

Cut up the squash and the beets. 1/2 inch cubes are a good size.

Place the cut up squash and beets on a baking sheet. Drizzle with a touch of oil then really toss around with all the tacos seasoning.

Now into the oven to roast.

Almonds, garlic, salt and pepper, a little water, and juice of lemon, go into blender and blended until nice and smooth.

Oh almond cream. I could eat this entire bowl just like this, but don’t do that. You need it for the tacos.

Roasted and ready.

Now it’s taco time. You have your roasted squash and beets, almond cream, quick pickled crispy cabbage and onion slaw, tortillas (store bought or hand made), and avocado. Lemon or lime wedges are also a plus.

And then you make a taco. Roosts first, almond cream next, slaw on top of that, finished off with avocado. Squeeze on the lemon and into you mouth it goes.

-C

---

Butternut and Beet Tacos

makes 6-8 tacos

• 2 1/2 cups diced beets (2-3 large beets should do it)

• 2 1/2 cups diced butternut squash (peeled or not, up to you)

• 3 tablespoons taco seasoning or (1 tablespoon each cumin and chili power plus 1 teaspoon each paprika, garlic powder, and onion powder. And a pinch or red pepper flakes)

• 1/2 cup blanched almonds (soaked in hot water for an hour or so)

• a lemon

• 1/2 cup - 3/4 cup warm water

• 2 cloves garlic

• salt and pepper

• Splash of oil

• 3 cups shredded cabbage (red, green, or a mixture of both)

• 1/2 an onion

• 3 tablespoons red wine vinegar

• avocado for serving

• at least 6 small or medium sized flour or corn tortillas

Preheat oven to 450

Grab cabbage and onion. Thinly slice the onion and toss into a bowl with the shredded cabbage. Add a good sprinkle of salt and toss along with the red wine vinegar. Set aside but give it a good toss again before serving.

Dice up butternut squash and beets into 1/2 inch cube pieces. Place on baking sheet with a drizzle of oil and toss around along with the spice blend. Place into oven to bake for about 30 minutes.

While that’s roasting, strain almonds of soaking water and place into blender along with the 2 cloves garlic, the juice of the lemon, and 1/2 cup water. Blend until smooth. Add in a pinch of salt and pepper and blend. If the mixture is to thick, add in more water to thin it out. You want it to be like a sour cream consistency.

And when the squash and beets are nice and tender, remove from oven.

To assemble tacos.

Scoop some of the roasted beet and squash mixture onto a tortilla, add a good dollop or two of the almond cream, then top with some of the cabbage and onion slaw. Top it of with some sliced avocado and serve with a wedge of lemon or lime.