Ingredients
8 cups chicken or vegetable broth
1 large butternut squash - peeled, seeded, and cut into chunks
4 stalks celery thinly sliced
2 apples - peeled, cored, and diced
1 leek thinly sliced (white and pale green parts only)
6 cloves garlic minced
2 teaspoons ground allspice
1 1/2 teaspoons thyme
6 parsnips peeled and cut into chunks, or more to taste
2 tablespoons coconut oil
1 cup half-and-half
1 large butternut squash - peeled, seeded, and cut into chunks
4 stalks celery thinly sliced
2 apples - peeled, cored, and diced
1 leek thinly sliced (white and pale green parts only)
6 cloves garlic minced
2 teaspoons ground allspice
1 1/2 teaspoons thyme
6 parsnips peeled and cut into chunks, or more to taste
2 tablespoons coconut oil
1 cup half-and-half
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- Pour chicken broth into a large stockpot over medium-high heat; add squash, celery, apples, leek, garlic, allspice, and thyme. Bring the mixture to a simmer and cook until the vegetables are completely tender, about 30 minutes.
- While the vegetables simmer, put parsnips into a large bowl. Pour coconut oil over the parsnips and toss to coat. Spread parsnips onto a baking sheet.
- Roast parsnips until tender and browned, about 30 minutes; add to soup.
- Ladle vegetables and liquid into a blender in batches so the blender bowl is no more than half full. Hold lid in place with a towel and pulse blender a few times before leaving on to blend; puree until smooth. Repeat until all soup is pureed.
- Pour pureed soup into the pot, stir half-and-half into the soup, and cook until hot, about 5 minutes. Serves 8
Ingredients
cooking spray
3 1/2 cups unbleached all-purpose flour
3 tablespoons ground cinnamon
1 1/2 tablespoons ground nutmeg
2 teaspoons ground cloves
1 teaspoon ground ginger
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
2 cups dark brown sugar
1 cup white sugar
1 cup unsweetened applesauce
4 eggs, lightly beaten
1 (15 ounce) can solid-pack pumpkin
1/2 cup water
3 1/2 cups unbleached all-purpose flour
3 tablespoons ground cinnamon
1 1/2 tablespoons ground nutmeg
2 teaspoons ground cloves
1 teaspoon ground ginger
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
2 cups dark brown sugar
1 cup white sugar
1 cup unsweetened applesauce
4 eggs, lightly beaten
1 (15 ounce) can solid-pack pumpkin
1/2 cup water
Directions
- Preheat oven to 350 degrees F Grease 2 loaf pans with cooking spray.
- Mix flour, cinnamon, nutmeg, cloves, ginger, baking soda, salt, and baking powder together in a large bowl.
- Combine brown sugar, white sugar, applesauce, and eggs in a large bowl. Add pumpkin and mix well. Add flour mixture alternately with water, mixing well between additions. Divide between the prepared loaf pans.
- Bake loaves in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 65 minutes. Cool in pans for 10 minutes. Invert onto a wire rack to cool completely.
Ingredients
1 small butternut squash (about 1 1/2 lb.), peeled, seeded, cut into 1/2-inch cubes
2 tablespoons olive oil
Salt
1-pound spaghetti
2 tablespoons unsalted butter melted
2 tablespoons finely chopped fresh sage
1/4 cup grated Parmesan
2 tablespoons olive oil
Salt
1-pound spaghetti
2 tablespoons unsalted butter melted
2 tablespoons finely chopped fresh sage
1/4 cup grated Parmesan
Directions
- Preheat oven to 400℉.
- Line a baking sheet with heavy-duty aluminum foil.
- On baking sheet, toss squash with oil and 1/4 tsp. salt to coat.
- Spread squash in a single layer and roast until soft, stirring occasionally, about 25 minutes.
- Bring a large pot of salted water to boil.
- Cook spaghetti until just tender, about 10 minutes, or as package label directs.
- Drain, reserving 1/2 cup of pasta cooking water.
- Return spaghetti to pot and add squash, butter and sage.
- Stir, adding pasta water as necessary to moisten.
- Serve immediately, topping with Parmesan. Serves 6