Difficulty rating: 1 chef's hat (out of 5)
Prep Time: 5 minutes
Cooking Time: 25 minutes
Place the cranberries in a colander and rinse them. Pick out and discard any damaged or bruised cranberries. Combine cranberries, apple cider & ginger into a small sauce pan. Bring to a boil. Turn heat to medium and continue to cook until most of the cranberries have burst. Stir often so cranberries do not burn! Add maple syrup and spices. Turn heat to low and continue to simmer until your sauce thickens to your desired consistency. Remember, sauce will continue to thicken as it cools!
Difficulty rating: 2 chef's hat (out of 5)
Prep Time: 60 minutes (mostly baking and cooling the squash)
Cooking Time: 15 minutes
1. Using a large sharp knife, cut squash into quarters. Remove seeds. Place face down on an oiled pan. Bake for 35 minutes at 400 degrees or until tender. Cool for 20 minutes. Using a large metal spoon, scoop the squash from the skins. (This step can be done ahead of time!)
2. Using the apple peeler/corer, process 2 apples. If you do not have a peeler/corer, you can slice the apples instead.
3. Place the sliced apples, squash and broth in the food processor or blender. Blend until smooth. If the mixture is too thick, add a little more broth.
4. In a medium saucepan, combine squash mixture with coconut milk and all of the spices.
5. Cook on Medium High heat until soup begins to bubble. Stir often. Then turn down to medium low and simmer for about
five minutes with the lid off.
6. When soup is complete and stove is off, stir in honey.
7. Serve with a garnish of chopped apple or green onion. Salt and pepper to taste.
Inspired by Washburn 4th graders
Local Foods Recipes
A collection of meals and snacks that are healthy, tasty, easy-to-prepare, culturally-significant, and feature seasonal, locally-sourced ingredients.
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Farm to School Local Foods Recipes