Thank you Judith Wolf for sharing this recipe from the The New York Times International Cook Book 1971

6 Stayman Winesap apples
1  1/4 cups granulated sugar
1 tsp Cinnamon
1/8 tsp Nutmeg
1/4  tsp Salt
2 Tbsp Tapioca
3 Tbsp Butter

1. Peel, Core and Slice the Apples
2. Combine the sugar, cinnamon, nutmeg and salt and coat the apples with the mixture. Let stand at least two hours. Drain and reserve both apple slices and the syrup that forms.
3. Preheat oven to 450 degrees
4. Roll out half the dough and line a nine inch pie plate with it. Arrange the apple slices over the bottom of the pastry, packing the slices closely and them pile up.
5. Roll out the remaining dough and cut two holes near the center, each hold about the size of a dime. Wet the rim of the bottom crust and put the top crust on. Trim and crimp the crust. Bake the pie for forty-five minutes.
6. Meanwhile, put the drained syrup in a saucepan and stir in the remaining ingredients. Bring to a boil.
7. When the pie is done, hold a funnel over one of the holes and then the other adding the syrup gradually or it will overflow. The pie will become firm when it cools. Serve warm or cool.

Note: The pie may be frozen if desired. If frozen, let it thaw five hours before warming up.

Two Crust Butter Pie Crust
2 Cups All Purpose Flour
1 tsp salt
½ cup butter, frozen, cut in 6 pieces
1/3 cup cold water

1. Position knife blade in processor, add flour, salt and butter. Process until particles resemble coarse crumbs, about 15 seconds
2. Add water wall at once through food chute with processor running.
3. Process until dough forms a ball, or no more than 20 to 30 seconds. If dough does not form a ball, stop processor. Remove knife blade. Shape into ball with hands.  Chill ½ hour, if necessary, for easier handling. Divide ball in half and shape into two balls.
4. Roll out.

Food Network Kitchen

Hopefully this year our Thanksgiving Dinners will be with just our immediate families.   Clean up is a breeze

• Level: Easy

• Total: 1 hr 35 min
• Active: 45 min

• Yield: 2 servings

Ingredients
​For the Turkey and Squash:
Cooking spray
1 small acorn squash, halved, seeded and sliced into 1-inch-thick wedges
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1/4 cup chopped fresh parsley, plus more for topping 
1 tablespoon chopped fresh rosemary
1 teaspoon poultry seasoning
1 large clove garlic, minced
2 small turkey drumsticks (2 to 3 pounds total)
For the Brussels Sprouts:1/2 pound brussels sprouts, trimmed and halved
5 to 6 strips lemon zest (from 1 lemon)
7 to 8 sprigs thyme
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground pepper 
For the Sweet Potatoes:1 small sweet potato, halved
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground pepper
2 tablespoons unsalted butter, at room temperature
2 tablespoons packed dark brown sugar
1 teaspoon ground cinnamon
2 tablespoons chopped toasted pecans
For the Stuffing:1 cup low-sodium chicken broth
1 large egg
4 teaspoons finely chopped fresh sage
3 tablespoons unsalted butter, melted
2 cups bread cubes (about 8 ounces)
1 small carrot, diced
1 stalk celery, diced
1/2 small onion, diced
1/2 Granny Smith apple, diced
Kosher salt and freshly ground pepper
For the Cranberry Sauce:1 1/2 cups cranberries (fresh or frozen)
1/2 cup sugar

Directions

1. Line a rimmed baking sheet with heavy-duty foil and coat with cooking spray.
2. Make the turkey and squash: Toss the acorn squash, 1 tablespoon olive oil and 1/2 teaspoon each salt and pepper in a large bowl; arrange the squash on one-third of the baking sheet. In the same bowl, combine the parsley, rosemary, poultry seasoning, garlic and 1/2 teaspoon each salt and pepper. Add the turkey and the remaining 1 tablespoon olive oil and toss to coat; arrange the drumsticks on top of the squash. 
3. Make the brussels sprouts: In the same large bowl, toss the brussels sprouts, lemon zest, thyme, olive oil and 1/2 teaspoon each salt and pepper. Add to the baking sheet. Wipe the bowl clean.
4. Make the sweet potatoes: Rub the cut sides of the sweet potato with the olive oil and season with salt and pepper. Arrange cut-side up on the baking sheet. Combine the butter, brown sugar, cinnamon and 1/2 teaspoon each salt and pepper in a small bowl; set aside for topping. 
5. Make the stuffing: Whisk the broth and egg in the large bowl. Stir in the remaining stuffing ingredients; season with 1 teaspoon salt and a few grinds of pepper. Arrange on the baking sheet. Preheat the oven to 425˚ F.
6. Make the cranberry sauce: Combine the cranberries and sugar with 2 tablespoons water on a 12-by-18-inch sheet of heavy-duty foil. Fold into a tightly sealed packet and place on the baking sheet. 
7. Place the baking sheet in the oven and roast until the vegetables are tender and a thermometer inserted into the turkey registers 165˚ F, 50 minutes to 1 hour (tent the vegetables with foil if they get too dark). Remove from the oven and mash the sweet potato flesh a bit; top with the spiced butter and pecans. Sprinkle the turkey and squash with parsley.

Photograph by Ralph Smith

Recipe Courtesy Of Restorative Cuisine

This dairy-free velvety Roasted Butternut Squash and Sage Soup will keep you warm on a cold day. The hints of apple and sage turn it into a delectable soup that the whole family will love!

IS THE BUTTERNUT SQUASH SOUP VEGAN?
Yes, you can make this soup vegan just sub out the bone broth with vegetable broth. There is absolutely no dairy in this soup. Make sure to use full-fat coconut milk though so that your soup is nice and creamy.

HOW TO ROAST BUTTERNUT SQUASH
Roasting butternut squash will give it a sweet caramelized taste which will add a nice depth to the soup. It’s also super simple to roast butternut squash, way easier than cutting it up in cubes! All you have to do is cut the squash in half and scoop out the seeds. Place the butternut squash on a baking sheet, sprinkle with some salt, drizzle some olive oil on top and bake at 400F for about 40 minutes. 

Insert a fork into the squash to see if it’s done. If it’s easy to pierce through the squash, it’s done! Let it cool a bit as to not burn your fingers. Scoop out the flesh with a large spoon and discard the skin. 

CAN I COOK THE BUTTERNUT SQUASH IN THE INSTANT POT?
You sure can! Add 1 cup of water to your instant pot and place the butternut squash on top. If your squash is small enough you can even put the entire squash in without cutting it. Cook it at high pressure for 25 minutes and then quickly release the pressure.

If you want to speed up the process, cut the squash into smaller pieces and scoop out the seeds. Cook at high pressure for 8 minutes and then quickly release the pressure.

WHY SHOULD I EAT BUTTERNUT SQUASH?
Butternut squash is high in fiber which promotes a healthy digestive tract. Studies have shown that fiber may decrease inflammation which is great for those that have autoimmune conditions.

Squash also contains a moderate amount of almost every dietary mineral and vitamin which sounds pretty amazing to me!!

They are particularly high in Vitamin C and beta-carotene which can help boost immune function.

From a mom’s perspective, squash seems to be one of the easier vegetables to serve to kids. It has a sweet flavor and velvety texture when pureed or in soups. It’s also great to use in lasagna or mac and cheese!

​EQUIPMENT

• Blender

INGREDIENTS  

• 1 medium butternut squash
• 1 1/2 tbsp ghee
• 1 1/2 tbsp olive oil
• 1 medium onion, cut in half
• 1 apple, cored and cut in half
• 2 tsp chopped fresh sage
• 3 cups bone broth or vegetable broth
• 1 cup full fat coconut milk
• 1 1/2 tsp salt

INSTRUCTIONS 

• Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
• Place the butternut squash, onion, apple, and garlic on the roasting sheet. Drizzle with olive oil and salt and pepper.
• Remove the garlic and apple halves after 20 minutes. Cook the squash for an extra 20 minutes.
• Check to see if the squash is cooked by piercing with a fork, if it's easy to insert the fork, it's ready. Scoop out the flesh.
• Heat 1 tablespoon ghee or avocado in a small pan over medium heat. Add sage and cook, stirring frequently, until fragrant, about 1-2 minutes.
• Transfer the half of the sage, squash, apple, onion, garlic, broth, and salt to a blender. Blend until smooth.
• Pour soup into bowls and top with remaining fried sage. Enjoy!​

​Darkening and chilling November days call for something hot and soothing to eat.
 
This chicken broth fits the bill and can serve as the plain basis for a variety of dishes such as chicken noodle soup and can also provide the foundation to make sauce for a chicken pot pie or for chicken enchiladas.  As it makes a generous quantity, the broth can be frozen, preferably in convenient pint containers, for use in future food prep.
 
I recommend spending two days when making this broth (not counting shopping for its ingredients)—the first day for cooking and the second day for processing, i.e., reheating and re-straining the broth and skinning and boning the chicken after their overnight stay in your refrigerator.  It’s like mixing cookie batter one day and baking it the next, thereby dividing the work.
 
The broth can be enhanced by the addition of noodles or dumplings or simple egg drop.
 
Science has proven it’s true that chicken soup can make us feel better if we catch a cold or flu.  I wish it would work as well on covid.  If we are still staying home most of the time, preparing this broth will give us something worthwhile to do for family and self.