Pumpkin Soup
Ingredients
1 small pumpkin
2 acorn squashes
1 Tbsp avocado oil
2 large carrots, peeled & diced
1 large onion, diced
3 tsp Fennel and Fire Winter seasoning
1/2 can of cannellini beans (14 oz)
1 cup apple juice
1 cup unsweetened coconut milk
1 cup vegetable broth
Salt & pepper
Finishing Ingredients
Fennel and Fire Pink & Pink
Balsamic vinegar - like Acetaia Oddolini honey balsamic
Directions
1. Preheat oven to 400 degrees.
2. Cut the squash into half or quarters. Place the squash flesh side up on a baking sheet. Brush with avocado oil. Sprinkle flesh with salt & pepper. Roast squash and pumpkin for 35 minutes or until tender. Cover with aluminum foil if the flesh is turning too brown. Once tender, remove from oven and set aside to cool.
3. While the vegetables are roasting, sauté onion, carrots and 2 tsp of Fennel and Fire Winter spice blend for about 10 minutes or until tender and spices are fragrant. You may need to add a splash of broth or water to keep it from sticking. Add cannellini beans to the pan for 1-2 minutes at the end of the sauté process. Set aside to cool for 5-10 minutes.
4. Once the squash is cool, scoop out the cooked flesh, excluding the rind. Add to a food processor along with the other ingredients except for the finishing ingredients. Process until smooth.
5. Add the pureed liquid to the stock pot and 1 tsp of winter spice. Bring to a boil, reduce heat to medim-low and simmer for 20-30 minutes. Remove from heat.
6. Once cool, refrigerate overnight to allow the flavors to meld.
To Serve: Reheat soup in a microwave or on the stovetop. Spoon into a bowl. Optional: drizzle with balsamic and grind 4-8 twists of Fennel and Fire Pink & Pink.
Stuffed Acorn Squash
Ingredients
2 acorn squashes, cut in half, seeds removed
1 cup of rice - like Ralston Farm Golden
1/4 cup golden raisins, soaked in hot water
1/4 cup organic dried apricot, soaked in hot water
1/2 can white cannellini beans, drained
1 organic red apple, peeled & chopped
1 organic Bartlett pear, chopped
1/2 onion, chopped
1/2 pint of mushrooms, cubed into ½-inch pieces
3- 4 tsp Fennel and Fire Winter spice blend
Fennel and Fire Pink & Pink Salt and black pepper
Directions
1. Preheat oven to 350 degrees.
2. Brush the flesh of the squash with olive oil. Sprinkle lightly with salt and pepper. Bake at 350 for 35 to 40 min or until tender. Remove from oven and sprinkle with winter blend.
3. While squash is cooking, make rice per directions.
4. In a sauté pan over medium heat, cook onion and mushrooms until tender. Add drained apricots, raisins and white beans to pan. Heat until warmed. Remove from pan and set aside.
5. Add apples, pears and 1 tsp of the winter spice blend to pan. Cook over medium heat until tender. If needed, add 1 tsp of butter or water to the pan. Set aside.
6. Once the rice is cooked, add the white beans, raisins and apricots to the rice. Fluff and mix gently to combine ingredients.
7. Assemble meal: Place squash on a plate, fill with golden rice mixture and top with warm apples and pears. Sprinkle with winter spice and Pink & Pink. Serve warm.