Recipe of the Month

-1 large butternut squash about 3 to 4 pounds

-2 tablespoons extra-virgin olive oil divided

-1 tablespoon pure maple syrup plus additional to taste

-1 teaspoon kosher salt divided, plus additional to taste

-½ teaspoon ground black pepper divided, plus additional to taste

-¼ teaspoon ground nutmeg freshly grated if possible

-? teaspoon cayenne pepper optional

-¼ cup almond milk or milk of choice use half and half or full-fat coconut milk for a richer flavor

-2 tablespoons Parmesan cheese or nutritional yeast (optional but very good!)

-2 tablespoons chopped fresh parsley

1. Place a rack in the center of your oven and preheat the oven to 350°F. For easy cleanup, line a rimmed baking sheet with parchment paper or aluminum foil.

2. Wash and dry the squash. Trim off the top and bottom ends, then carefully slice it in half lengthwise. (No need to peel it.) Scoop out the seeds. Place it cut-side up on the prepared baking sheet.

3. Brush the cut sides of the squash with 1 tablespoon of the olive oil and the maple syrup. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Bake for 1 hour 15 minutes, or longer depending upon the size of your squash, until very tender and the squash pierces easily with a fork. Let rest until cool enough to handle.

4. Carefully scoop out the flesh and place it in the bowl of a stand mixer or a large mixing bowl. Add the nutmeg, cayenne, milk, Parmesan, parsley, and remaining 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mash the butternut squash, either by hand with a potato mixer, or with an electric hand mixer on low speed, or the paddle attachment of a stand mixer on low speed, until it is as smooth as you like (we leave ours a bit chunky). Taste and adjust the seasoning as you like. Enjoy hot.

(Source: Well Plated)

-4 cups old-fashioned rolled oats (use certified gluten-free oats for gluten-free granola)

-1 ½ cup raw nuts and/or seeds (I used 1 cup pecans and ½ cup pepitas)

-1 teaspoon fine-grain sea salt (if you’re using standard table salt, scale back to ¾ teaspoon)

-½ teaspoon ground cinnamon

-½ cup melted coconut oil or olive oil

-½ cup maple syrup or honey

-1 teaspoon vanilla extract

-? cup dried fruit, chopped if large (I used dried cranberries)

-Optional additional mix-ins: ½ cup chocolate chips or coconut flakes

Directions
1. Preheat oven to 350 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper.

2. In a large mixing bowl, combine the oats, nuts and/or seeds, salt and cinnamon. Stir to blend.

3. Pour in the oil, maple syrup and/or honey and vanilla. Mix well, until every oat and nut is lightly coated. Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer.

4. Bake until lightly golden, about 21 to 24 minutes, stirring halfway (for extra-clumpy granola, press the stirred granola down with your spatula to create a more even layer). The granola will further crisp up as it cools.

5. Let the granola cool completely, undisturbed (at least 45 minutes). Top with the dried fruit (and optional chocolate chips, if using). Break the granola into pieces with your hands if you want to retain big chunks, or stir it around with a spoon if you don’t want extra-clumpy granola.

6. Store the granola in an airtight container at room temperature for 1 to 2 weeks, or in a sealed freezer bag in the freezer for up to 3 months. The dried fruit can freeze solid, so let it warm to room temperature for 5 to 10 minutes before serving.

(Source: Cookie and Kate)