Tag Archives | Fall 2012 Recipes


Serving: 2

  • 1 medium (1.–2 pound) butternut squash
  • 1 small red apple, such asFuji, cored and chopped
  • ¼ cup dried cranberries
  • 1 teaspoon ground cinnamon
  • 2 tablespoons maple syrup

Cut squash in half lengthwise. Scoop out seeds and place on microwave-safe plate, cut side down. Cover with plastic wrap and microwave on high for 10 minutes.  Meanwhile, chop apple and mix with remaining ingredients. Carefully remove hot squash from microwave and turn over.  Stuff squash cavities with apple mixture and place back on plate, cut side up. Cover and microwave on high for 10–15 minutes.

Note: If using a squash with a wide trunk, score flesh into .-inch squares for even cooking.

From Julie Kolpin and Mary Oswald

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Serving: 2

  • 1 tablespoon olive oil
  • ½ cup chopped onion
  • 1 clove garlic, minced
  • 1 zucchini, sliced into .-inch-thick rounds
  • ½ yellow squash, sliced into ½ inch thick rounds
  • Kosher salt and black pepper, to taste
  • 2 tablespoons freshly grated
  • Parmesan cheese

Heat oil in skillet over medium-high heat. Add onion and garlic and cook until garlic is fragrant and onions are translucent. Add zucchini and squash, and cook until slightly browned and crisp-tender, about 3–5 minutes. Add salt and pepper.

Top with Parmesan and serve immediately.

From Lol Heenan

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Serving: 6


  • 5 cups chopped green cabbage
  • ½ cup shredded carrots
  • ½ cup shredded purple cabbage
  • 1Fujiapple, finely chopped
  • 1 Granny Smith apple, chopped


  • 3 tablespoons apple cider vinegar
  • ¼ cup extra-virgin olive oil
  • ¼ cup honey
  • 2 tablespoons poppy seeds
  • 1 teaspoon ground mustard
  • ½ teaspoon salt
  • ⅛ teaspoon pepper
  • ½ lemon

Combine slaw ingredients in medium bowl and set aside. In small bowl, whisk together first 7 dressing ingredients. Pour dressing over slaw and stir until coated.  Squeeze lemon over slaw and refrigerate for 1 hour. Toss before serving.

Note: For a sweeter dressing, use 2 tablespoons frozen lemonade instead of fresh lemon, or drizzle 1 teaspoon honey over each serving.

From Julie Kolpin and Mary Oswald

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Serving: 12 muffins

  • 2 cups peeled, cored and chopped apples
  • ¼ cup granulated sugar
  • 2 tablespoons vegetable oil
  • 1 egg
  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 cup fresh or frozen cranberries
  • ½ cup chopped walnuts

Preheat oven to 350°. Line muffin tin with liners or coat with non-stick spray. Stir together apples, sugar and oil. Add egg; mix well. In a separate bowl, sift together flour, baking powder, baking soda and cinnamon.  Stir flour mixture into wet ingredients, mixing just until dry ingredients are moist.  Stir in cranberries and walnuts.  Fill muffin tins ½ full.

Bake for 35–45 minutes, or until toothpick inserted into center comes out clean. Let cool before serving.

From Janelle Dangerfield Shank

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Serving: 6–8

  • 8–10 apples, any variety, cored and chopped
  • ½ cup granulated sugar
  • 3–4 cinnamon sticks or 4 tablespoons ground cinnamon
  • 4 tablespoons alls pice

Pinch each of nutmeg and ground cloves Cut the apples into quarters, leaving skins on.  Add to large stockpot and fill with enough water to cover apples. Add spices and stir once. Bring to a boil over high heat and boil for 1 hour. Reduce heat and simmer for 30 minutes. Remove from stove and mash apples into a pulp. Let cool. Strain liquid into a jar and store in refrigerator up to 1 week. Can also be frozen and stored for 1 month.

From Janelle Dangerfield Shank

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Serving: 16

Basic Hummus:

  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 can garbanzo beans, rinsed and drained
  • 2 tablespoons lemon juice
  • ½ teaspoon kosher salt
  • ¼ cup shelled, roasted pumpkin seeds, plus
  • 1 teaspoon reserved for topping

In food processor, combine all ingredients except pumpkin seeds reserved for topping and process until smooth. Remove from food processor to a serving dish. Let chill if not using immediately. Sprinkle with reserved pumpkin seeds just before serving.

Serve with crudites or pita points.


Pumpkin Hummus:

Add ½ cup roasted, cubed pumpkin (or 2 tablespoons pumpkin puree) with 1 teaspoon curry powder.

Squash Hummus:

Add ½ cup roasted, cubed butternut or acorn squash and 1 teaspoon ground cumin.

From Julie Kolpin and Mary Oswald

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