Braised Apples, Roasted Acorn Squash and Fresh Thyme

Braised Apples, Roasted Acorn Squash and Fresh Thyme
Recipe type: Main Dish
Serves: 4-6

  • 2 acorn squash, peeled (see note), halved, seeded, and cut into roughly ½-inch dice (about 4 cups)
  • 3 tablespoons butter, melted
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 2 tablespoons butter
  • ⅓ cup diced red onion (small dice)
  • ¼ teaspoon freshly ground pepper
  • 2 Fuji or Gala apples, cut into roughly ½-inch dice (about 2 cups)
  • ½ cup chicken stock or vegetable broth
  • 1 teaspoon chopped fresh thyme leaves

  1. Preheat the oven to 450°F. Line a small baking sheet with parchment paper.
  2. In a medium bowl, toss the squash with the melted butter, cinnamon, nutmeg, and ¼ teaspoon of the salt.
  3. Transfer the squash to the prepared baking sheet, and roast in the oven for 15 minutes, or until golden and fork-tender.
  4. Remove from the oven and set aside to cool for at least 5 minutes.
  5. Heat the 2 tablespoons butter in a small saucepan over medium-high heat.
  6. Add the onion, the remaining ¼ teaspoon salt, and the pepper and cook until the onion is soft, about 2 minutes.
  7. Add the diced apples and the chicken stock, and bring to a simmer.
  8. Cook for 5 minutes, or until the apples are barely tender. (Don’t cook the apples too long you want them to retain their shape.)
  9. Remove from the heat.
  10. In a medium mixing bowl, combine the roasted squash, the thyme, and the braised apples with their cooking liquid.
  11. Toss gently to combine, and serve warm.


Savory Nutmeg Sweet Potatoes

Savory Nutmeg Sweet Potatoes
Recipe type: Side Dish

  • 1 large or 2 medium sweet potatoes, peeled & cut into 2” pieces
  • 2 cloves garlic, minced
  • 2 Tbsp. butter
  • 1 c. salted water or chicken broth
  • ¼ c. creme fraiche or sour cream
  • freshly grated nutmeg
  • salt & pepper to taste

  1. Melt butter in medium sauce pan.
  2. Add sweet potatoes & garlic & saute for a couple of minutes.
  3. Add salted water or broth, cover, reduce heat & simmer for 10-15 minutes, stirring once or twice, until sweet potatoes are just tender.
  4. Remove lid & simmer for another few minutes until liquid is reduced.
  5. Drain & toss sweet potatoes gently with creme fraiche/sour cream & seasonings to taste. Serve hot.


Sweet Potato Pie

Sweet Potato Pie
Recipe type: Main Dish

  • 1 pound sweet potatoes
  • ½ cup butter, softened
  • 1 cup sugar
  • ½ cup milk
  • 2 eggs
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 (9 inch) unbaked pie crust

  1. Boil sweet potatoes whole in skin for 20 to 30 minutes,or until done.
  2. Run cold water over the sweet potato, and remove the skins.
  3. Break apart sweet potato in a bowl.
  4. Add butter, andmix well with mixer.
  5. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla.
  6. Beat on medium speed until mixture is smooth.
  7. Pour filling into an unbaked pie crust.
  8. Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean.
  9. Pie will puff up like a souffle, and then will sink down as it cools.