Curried Butternut Squash Soup

Submitted by Jen Durant

This slightly spicy soup is my favorite squash soup. It’s a bit time consuming for a simple soup but well worth it. I suggest making it one day in advance to allow the flavors to meld. I like to be dress it up with a drizzle of crème fraîche or sour cream that has been loosened with a bit of filtered water and sprinkled with pepitas.

The original recipe calls for unpeeled buttercup squash, which is then peeled after cooling, but I usually use peeled butternut squash since it is more common and easy to peel in advance. The cooking times should be altered accordingly. Your squash should be slightly browned when done roasting.

YIELD: 6 servings

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Stuffed Baked Apples

 
by Jocelyn Cook
This baked apple recipe was submitted by member Jocelyn Cook. The apples are stuffed with cinnamon, dates, cashews, and oatmeal and are just spilling over with fall goodness. Throw some in the oven today and let the scent fill your whole house.
Ingredients
3 medium FDC apples, cored
1 cup rolled oats
1 tsp cinnamon
1/8 tsp freshly ground nutmeg
4 Medjool dates, pitted and chopped
1 tbsp ground chia seeds
1/4 cup cashews, chopped
1.5 cups almond milk
1 tsp vanilla
1 tbsp FDC honey, plus more for garnish
Directions
1. Preheat oven to 350F. Wash and core apples. You want to make the hole about an inch in diameter, so there is enough room for stuffing. Place cored apples in a lightly oiled rimmed baking dish
2. In a mixing bowl, whisk together the rest of the ingredients.
3. Fill apples with the oatmeal mixture (pack it down slightly) and then spoon the leftover oatmeal + all liquid into the dish, surrounding the apples.
4. Bake, uncovered, for approximately 45 minutes. To test for doneness, pierce apple with a knife. If it slides through fairly easy it’s done. The almond milk should also be absorbed and the oatmeal fairly firm. Serve with drizzle of honey.
**NOTE: I prepared through step 3 the night before, then baked in the morning. Also, because the apples are smaller in size I cored then sliced in half opposed to stuffing the way I normally would with larger apples

Apple Cider Muffins

by Marykate Smith Despres, Salem Depot

Although apple cider is perfect simply warmed on the stove with a few sticks of cinnamon and some cloves, once you read through this recipe, you may want to switch things up and eat your cider. This recipe offers a great way to use both the apples and apple cider that members with fruit shares got at the Coop last week.

Notice that these muffins call for just baking soda rather than baking powder. That’s because apple cider acts as an acid, which combines with the baking soda to help your muffins rise. Without the addition of baking powder or a stronger acid like apple cider vinegar, and because of the added heaviness of the actual apples in the batter, these muffins will be quite dense and moist. This means that they will make for great treats even a day or two after they’ve been baked.

This recipe is adapted from one featured on SeriousEats.com by Karen DeMasco and Mindy Fox.

You’ll need:

Unsalted butter, for the muffin tins (optional)

1 cup granulated sugar

1 cup packed brown sugar

3/4 cup grapeseed oil

3 large eggs

2 1/4 cups unbleached all-purpose flour

1 1/2 tsp baking soda

1 tsp kosher salt

1 tsp ground cinnamon

1 cup apple cider

3/4 cup sour cream

1 1/2 tsp vanilla extract

2 apples, peeled, cored, coarsely grated

1 Tbsp unrefined sugar, for sprinkling on top of muffins

Preheat oven to 350. Cream the granulated and brown sugars with the oil in a mixing bowl. Whisk in eggs. Get two more bowls and combine the dry ingredients in one and the apple cider, sour cream and vanilla in the other.

Add the wet and dry mixtures to the sugars gradually, being careful not to over mix. Fold in grated apples last. Pour into greased or lined muffin tins and top with unrefined sugar.

Bake 12-15 minutes, rotate, and bake another 12-15 minutes until muffin centers are springy when touched. Let the muffins stand in the tins another 10 minutes after taken out of the oven and before transferring to cooling rack.