Fall in love with fall veggies

Fall in love with fall veggies

September marks a change in season for farmers markets around the country. We say good bye to our summer crops of tomatoes and eggplant, and welcome winter squash and kale. Here are a few recipes from the cookbook Simply In Season to celebrate our new season.

Vegetarian Groundnut Stew

Sautee in large frypan until translucent:
2 cups onion
, chopped
2-3 cloves garlic
, minced

Add and sauté until flavors are mixed:
3 cups winter squash
, such as butternut, peeled and chopped
2 cups cabbage
, chopped
1 dried chili pepper
or ground red pepper to taste

Add, cover, and simmer until squash is tender, about 20 mintues:
3 cups tomato juice
or pureed canned tomatoes1 cup apple juice
1-2 teaspoons ginger root
, peeled and minced

Add and simmer 5 minutes more:
1-2 cups green beans

Stir in:
½ cup peanut butter

Simmer at a very low heat until ready to serve. Serve on top of brown rice or millet with the following (optional) toppings: chopped green onion, parsley, cilantro, peaches or other fruit, crushed peanuts, or flaked coconut

Winter Squash Bars
Beat together in a mixing bowl:
2 cups winter squash or pumpkin
(cooked, pureed) *** May substitute Yummy Spoonfuls Butternut Squash

1 ½ cups sugar

¾ cup oil

4 eggs

1 teaspoon vanilla

½ teaspoon salt

Mix in:

1 cup flour

1 cup whole wheat flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

Pour lightly into greased 11 x 17 inch jelly roll pan. Bake in preheated oven at 350F for 25-30 minutes.

Quick Whipped Butternut Squash

Take 1 ½  cups  of Yummy Spoonfuls Butternut Squash per person, add  ¼ teaspoon ground nutmeg or 1 teaspoon cinnamon. Stir over low heat until ready to serve.

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