This roasted Acorn (or Butternut) Squash Soup is easy, gluten-free, Paleo, vegan and the perfect soup on cold winter evenings.
3 acorn (or butternut) squash
1t. sea salt
1 t. ground black pepper
2 T. olive oil
2 carrots, peeled & chopped
1 apple, cored & chopped
½ yellow onion, chopped
½ red onion, chopped
½ t. dried ginger
¼ t. dried sage
¼ t. ground allspice
4 C. vegetable stock
1.Preheat oven to 400 degrees.
2.Line baking sheet with parchment paper.
3.Lightly sprinkle with kosher salt and ground black pepper. Place squash, cut-side down, onto baking sheet. Roast in oven for 45-50 minutes, or until flesh is tender and easily pierced with a fork. Remove from oven and allow to cool.
4.Once cool, remove flesh from skin using a spoon and scooping out the flesh. Discard skin and set flesh aside.
5.In large, deep pot, heat olive oil over medium-high heat until hot. Add carrots, apple shallots and onions and sauté until tender about 6-8 minutes. Once tender, add ginger, sage, allspice, squash flesh, and vegetable stock. Stir well and bring to a boil. Reduce heat and simmer for 15-20 minutes.
6.Remove pot from heat and puree mixture, either with an immersion blender, a blender (in batches) or a food processor.
7.Once pureed, season with any additional salt or pepper to taste. Garnish with thinly sliced red onion or apples, if desired.
Apple Butter Snickerdoodles are soft and chewy, a perfect autumn recipe.
3 C. unbleached wheat flour
2 t. baking powder
1 t. cream of tarter
½ t. salt
¾ C. unsalted butter, softened
1 ¼ C. granulated sugar
2 large eggs
1 T. vanilla extract
½ C. apple butter
½ t. ground cinnamon
1. Whisk flour, baking powder, cream of tartar and salt in medium bowl. Set aside.
2. Cream butter and 1 ¼ C sugar in a mixer until fluffy. Mix in eggs, vanilla, ½ t. cinnamon and apple butter.
3. Beat just until mixed. Stir in flour mixture and blend together.
4. Chill dough at least 4 hours. Dough MUST be cold before baking.
5. Preheat oven to 350oF. Line cookie sheets with parchment.
6. Place 1 t. cinnamon and 1/3 C sugar in small bowl.
7. Spoon balls of cookie dough and roll them in the cinnamon sugar.
8. Place cinnamon sugar drenched cookie ball on cookie sheet. I recommend only cooping 2 cookie sheets at a time, and then re-chill the dough while both sheets bake.
9. Bake cookies for 10 minutes for soft chewy cookies, or 13-14 minutes for crispy ones. Cool slightly before removing from cookie sheets.