2 butternut squash, peeled and seeds removed
4 large carrots, washed and peeled
2 medium to large sized sweet potatoes, peeled
kosher salt (about a teaspoon)
1 teaspoon fresh black pepper (ground may also be used)
*1 teaspoon brown sugar (optional)
6 cups chicken broth
dash of cinnamon
Preheat oven to 425. Cut all vegetables in uniform, cubed sizes. Place vegetables on two large baking sheets and add about 1 Tablespoon of olive oil to each pan, with salt, pepper and brown sugar if using. Using your hands, mix together to make sure vegetables are coated with olive oil. Roast for 35 to 40 minutes, until vegetables are tender. Remove from oven and let cool. Add vegetables to food processor or blender, with a little bit of the broth to puree, to your desired texture. (If you are using a blender, you will likely have to do this in batches). In a large pot or saucepan, heat the soup mixture, adding seasoning to your taste. A dash of cinnamon will go a long way, but it compliments the vegetables nicely.
AIMEE FORTNEY'S BAKED STUFFED APPLES
4 large apples, cored (I like McIntosh, or Red Delicious for this recipe)
1 Tablespoon lemon juice
1 cup brown sugar
½ cup oatmeal (any kind, instant or quick cook)
2 teaspoons cinnamon
½ teaspoon grated, fresh nutmeg
6 Tablespoons butter, cut into pieces
Preheat oven to 425 degrees F.
Sprinkle cored apples with lemon juice. Mix all ingredients and stuff apples. The stuffing mixture will be crammed in, and appear to overflow … that is just fine! Bake 20 minutes in a small casserole dish. You can serve these as a side dish or with fresh whipping cream, vanilla ice cream or frozen yogurt to turn this into a fall dessert!