Yield: 2 servings
1 acorn squash
organic maple syrup
1 sweet potato
1/4 small red onion
4-6 garlic cloves
1 cup spinach
1/2 bok choy stalk; about 4-6 full leaves and stems
1 jalepeno pepper
1 banana pepper
1 small red apple, peeled, cored, and chopped
Salt and pepper to taste
- Preheat oven to 425 degrees. Cut the acorn squash in half and scoop out the guts and seeds, but leave the flesh. Place the halves on a cookie sheet lined with foil, cut side face up. Brush with olive oil and add salt and pepper to taste. Peel and chop sweet potato into 1/2 inch chunks. Toss with olive oil, maple syrup and add salt to taste. Place on a lined cookie sheet. Place squash and potatoes in oven and roast for 25 minutes. Check potatoes halfway through to stir and toss.
- Chop and combine the onion and garlic with olive oil in a saucepan. Sauté over medium heat for a few minutes. Add peppers and chopped stems of bok choy and sauté for a 1-2 minutes. Turn heat to low and add chopped spinach and leaves of bok choy til slightly wilted. Add salt and pepper to taste. Remove from heat and set aside.
- Remove squash and potatoes from oven. Stir roasted potatoes and apples into sautéed mixture. Divide into squash halves.
- Place squash back into oven for 15-20 minutes until tops are slightly browned.
Optional: Sautee chopped chicken and add to filling.
Adapted from Mrs Healthy Ever After
Makes about 48oz
8lbs of apples (about 20 depending on size) of any Fall variation, but this is what I usually choose:
- 4 golden delicious
- 4 red delicious
- 12 granny smith
2 c apple cider up to 4 c
1 c apple cider vinegar
1/2 c water
3 c sugar
2 1/4 c packed light brown sugar
1 T cinnamon
2 tsp cloves
2 tsp nutmeg
zest of 1 lemon, juice of 1 lemon
Peel, core, chop apples. Using a medium to large pot, simmer apples in cider, vinegar, and water over medium heat til soft; about 30-45 minutes. Allow to cool a bit and then puree apple chunks and liquid in blender. Consistency should resemble apple sauce and no visible chunks should be visible.
Put the puree back into the pot and add sugar and remaining ingredients. Cook over medium to high heat for at least 1 hour but up to 2 hours to thicken to preference. Do not cover to allow evaporation to occur. Color should deepen over time. Candy thermometer should read 200-220 consistently. Adjust temperature as necessary. Stir regularly to prevent burning. Pot should remain covered towards the end of the thickening process because apple butter will pop and hiss like lava, creating a mess.
During the thickening process, Wash the lids and bands in hot, soapy water and allow to air dry completely. Sterlize jars by washing in hot, soapy water, then placing in the oven at 225 on baking sheet for 20 min.
Once the apple butter is ready to be removed from the heat, boil enough water to ultimately cover the jars in a new large pot. Using tongs carefully remove each hot jar from the oven. Using a funnel, fill to within 1/4 inch of the top with the apple butter. Wipe off rims with a clean dry paper towel. Place a dry lid on each jar and close finger-tip tight. Using tongs, place each of the jars in the boiling water and boil for 10 minutes. Remove from water with tongs. A proper seal will not move when pushing on the center.
Store for up to 2 years.