A is for…

October 22, 2012

… apples, autumn and amazing recipes that go beyond the pie.

Easy Warm Apple Toast

1 slice whole wheat bread 

1 tablespoon all natural peanut or almond butter 

Half a medium apple, cored and sliced

 Sprinkle of cinnamon 

Directions: Preheat toaster oven to 350° F. Smear the nut butter on the bread. Top with sliced apples and a sprinkle of cinnamon. Bake for 10 minutes, or until the apples are slightly soft.

Easy Apple Stacks

Directions: Thoroughly wash a medium-sized apple. Turn it on its side so the core is parallel with your cutting board, and cut it into four slices. Cut each slice in half and remove the core and seeds. Smear a half tablespoon of peanut butter on four slices. Sprinkle each with some pumpkin seeds, and place the other four slices on top to make little sandwiches. Enjoy!

Baked Apple

Directions: Get creative with this, there is not a strict recipe, that is how easy this dish is to make. Either core or slice an apple in half and then bake it at 350° F for about 20 minutes. Add either nuts and a touch of Earth Balance, a drizzle of honey or maple, or some dried cranberries or cherries — a little cinnamon, nutmeg, or brown sugar is also a nice touch.

Apple Squash Casserole

Bottom layer:

4 Cortland apples, peeled and sliced

1 1/2 tablespoons Smart Balance margarine

Middle layer :

8 cups butternut squash (about two whole), peeled, de-seeded, and diced

2 tablespoons Smart Balance margarine

2 teaspoons brown sugar

1/4 teaspoon salt

1/4 teaspoon pepper

Top layer: 

2 cups fruit juice sweetened corn flakes, crushed

1/2 cup chopped pecans

2 teaspoons brown sugar

2 tablespoons Smart Balance margarine, melted

Directions: Preheat the oven to 350° F. Heat two tablespoons of Smart Balance in a skillet and add the sliced apples. Cover and simmer for five minutes. Spread in bottom of a casserole dish. Boil the butternut squash for 15 minutes. Mash the squash with two tablespoons Smart Balance, two teaspoons brown sugar, salt, and pepper. Spread it on top of the apples. Mix the two tablespoons of melted Smart Balance with the crushed corn flakes, two teaspoons brown sugar, and chopped pecans. Sprinkle on top of the squash. Bake uncovered for 15 minutes. Serve warm and enjoy.

Roasted Pumpkin-Apple Soup

4 pounds pie pumpkin or butternut squash, peeled, seeded and cut into 2-inch chunks

4 large sweet-tart apples, such as Empire, Cameo or Braeburn, unpeeled, cored and cut into eighths

1/4 cup extra-virgin olive oil

1 1/4 teaspoons salt, divided

1/4 teaspoon freshly ground pepper

1 tablespoon chopped fresh sage

6 cups reduced-sodium chicken broth or vegetable broth

1/3 cup chopped hazelnuts, toasted

2 tablespoons hazelnut oil

Directions: Preheat oven to 450°F. Toss pumpkin (or squash), apples, olive oil, 1 teaspoon salt and pepper in a large bowl. Spread evenly on a large rimmed baking sheet. Roast, stirring once, for 30 minutes. Stir in sage and continue roasting until very tender and starting to brown, 15 to 20 minutes more.

Transfer about one-third of the pumpkin (or squash) and apples to a blender along with 2 cups broth. Puree until smooth. Transfer to a Dutch oven and repeat for two more batches. Season with the remaining 1/4 teaspoon salt and heat through over medium-low heat, stirring constantly to prevent splattering, for about 6 minutes. Serve each portion topped with hazelnuts and a drizzle of hazelnut oil.

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