1 butternut squash
1/2 cup brown sugar
1/2 cup flour
1/4 teaspoon fresh nutmeg
1 and 1/4 cups whole milk
4 tablespoons melted butter.
1) Preheat ovens to 400. Butter a soufflé dish.
2) Half butternut squash and remove seeds. Rub with salt, pepper and olive oil. Roast flesh side down on a baking sheet for 30 minutes. Let squash cool. Remove flesh and purée in a food processor (Or with a potato masher if you don’t have one.) Can be prepared a day in advance, if desired.
3) Turn oven down to 350.
4) Combine puréed squash (should be about 1 lb.) with 1/2 cup brown sugar and 1/2 cup flour and nutmeg. Beat well.
5) Beat eggs in one at a time until each egg is incorporated. Add 1 and 1/4 cups milk. 6) Mix with fork. Add 4 Tablespoons melted butter. Mix with fork.
Bake at 350 for 1 hour to 1 hour and 15 minutes in a buttered soufflé dish.
Let cool slightly and serve.
Recipe by Dana Birke
HONEY BRUSSELS SPROUTS, SWEET POTATOES & APPLES
1 stock of Brussels sprouts
3 sweet potatoes, medium
3 apples, medium
1) Cube up apples, sweet potatoes and halve Brussel sprouts. Arrange in pan and drizzle oil. Bake covered at 350 for 25 minutes
2) Drizzle honey over top and bake at 400 uncovered.
Recipe by Erika Moats
1 cup flour- spelt, whole wheat, brown rice, or whatever
1 cup course ground cornmeal (Aspen Moon Farm Red Floriana cornmeal)
2 tsp. baking powder
½ tsp. salt
1 cup milk or rice milk or almond milk
3 TB Oil or butter(melted)
3-4 TB maple syrup or agave
1) Mix it all up.
2) Bake @ 400 for 20-25 min for a 9-10 inch pie pan, cast iron skillet, or muffin tin. Or lower temp to 375 for 35-40 min. for a loaf pan (otherwise the top will burn before the inside is done). Oh, and do generously oil or butter your pan for that nice greasy southern diner influence- yum!
3) Serve with baked Winter Squash, Potato soup, or Roasted Carrots
Recipe by Erin Dreistadt of Aspen Moon Farm