2 lbs. butternut squash 1/2 c. melted butter 1/4 c. brown sugar 1 tsp. salt Dash pepper 1 1/2 c. raw cranberries Nutmeg Bake squash at 400 degrees for an hour or until tender. Remove seed and skin. Mash the squash. Add brown sugar, melted butter, salt and pepper. Mix well. Stir in cranberries. Pour […]

Adapted from The New York Times Cookbook 1 pound of cranberries, picked over and washed 1 1/2 cups sugar (can reduce to 1 cup if you prefer a tart sauce) ½ cup molasses 2 apples, peeled, cored and diced ½ tsp cinnamon 1/8 tsp allspice 1/8 tsp ground cloves In a medium pot combine the cranberries,

Ingredients 3 large Organic Carrots (Peeled) 3 large Organic Parsnips (Peeled) 2 tbsp Ghee or Clarified Butter from Grass-fed Cows 2 tbsp Organic Grade B Maple Syrup dash unrefined sea salt Instructions Julienne the peeled parsnips and carrots by cutting them into thin matchsticks no thicker than ¼-inch. Melt the ghee in a skillet over medium heat. Add the julienned carrots

Filling: 5-6 apples, peeled and sliced ½ cup cranberries (fresh or frozen) 1/2 cup Crosby’s Fancy Molasses ½ tsp cinnamon 1 Tbsp butter for dabbing Topping: 1 cup flour 1 cup rolled oats ½ cup brown sugar ½ cup butter, softened Instructions: For the filling: Place the apples and cranberries in a medium casserole dish.