Fall recipes | Imamother

Rutabaga

Sun, Oct 27 2013, 1:09 pm

If anyone likes to cook seasonally, then these recipes might be right up your alley:

Acorn Squash with Apple Cider

Preheat oven to 350 degrees. Cut squash in half and scoop out seeds. Place cut side down in pan and add 1/4 inch (that says inch, not cup) water. Bake in oven for 20-30 minutes, until squash has turned tender. Turn squash cut side up and pour spiced apple cider into the bowl. Make sure to splash the cider around the top and sides to spread the flavor around. Bake another 15-20 minutes until the cider has been absorbed into the squash. If you want to reheat for the Friday night meal, don't bake as long the second time so that some liquid remains and the squash doesn't dry out.

Harvest Roasted Vegetables

Preheat oven to 400 degrees. Chop up onions and butternut squash and toss with olive oil, maple syrup, and spices of your choice (ie. salt, pepper, cinnamon). Add frozen cranberries and toss again. Roast in oven until squash is tender, stirring occasionally. Note: You can add additional vegetables if you like, just keep in mind that some things roast faster than others.