Tasting Friday, 11/10, 6:00 – 7:30pm
Join us on Friday, November 10, to taste test homemade apple chips & acorn squash soup. We utilized sale produce from the Monadnock Food Co-op. This weeks featured produce is local apples and local organic acorn squash! Apple totes from Alyson’s Orchard in Walpole, NH are 99¢/lb. Acorn squash from Harlow Farm in Westminster, VT are 99¢/lb. Let’s combine good deals and good recipes!
What’s better than a local New Hampshire apple? Local New Hampshire apple chips baked to perfection with a hint of cinnamon. Apples are a versatile food that can be used in many dishes—sweet, savory, or as a simple snack! Apples are high in fiber and contain complex carbohydrates to aid in strengthening your digestive system. Apples also contain vitamin C, an antioxidant important for immune health.
Butternut squash is favored during the fall season, but what about acorn squash? It is time for acorn squash to take the spotlight and be featured in our delicious soup. Acorn squash is packed full of vitamin C, vitamin A, iron, and even calcium. Acorn squash contains 15g of carbohydrates compared to butternut, which contains 22g. Our soup combines acorn squash, apples, carrots, and an array of spices—allowing us to prepare for you a nutrient dense, low sodium, low carbohydrate soup—perfect for the quickly approaching chilly days.
We hope to see you on Friday November 10 to taste test our recipes!
Baked Apple Chips
Adapted from delish.com
2 apples, thinly sliced
2 tsp sugar
1/2 tsp cinnamon
- Preheat oven to 200 degrees.
- Place apple slices in a bowl, sprinkle with cinnamon and sugar, toss to combine.
- Lay apple slices in an even layer on a baking sheet.
- Bake for 1-2 hours until crispy, edges curled up.
- Transfer to a wire rack to cool.
Acorn Squash Soup
Adapted from asweetpeachef.com
3 acorn squash, sliced in half, seeds removed
1 tsp salt
1 tsp ground pepper
2 Tbs olive oil
2 carrots, chopped
1 tart apple, cored and chopped
1 shallot, chopped
1/2 yellow onion, chopped
1/2 red onion, chopped
1/2 tsp dried ginger
1/4 tsp dried sage
1/2 tsp salt
1/2 tsp pepper
1/8 tsp cayenne pepper
1/8 tsp all spice
4 cups vegetable stock
- Preheat oven to 400 degrees.
- Line baking sheet with aluminum foil or parchment paper.
- Lightly sprinkle with salt and ground pepper. Place squash cut side down onto baking sheet. Roast in oven for 45-50 minutes until tender and flesh of squash is easily pierced. Remove from oven and allow to cool.
- Once cool, scoop out flesh using a spoon. Discard skin and set flesh aside.
- In a large deep pot, heat olive oil over medium-high heat until hot. Add carrots, apple, shallot, onions and sauté until tender, about 6-8 minutes. Once tender, add ginger, sage, cayenne, allspice, salt, pepper, squash flesh and vegetable stock. Stir well and bring to a boil. Reduce heat and simmer for 15-20 minutes.
- Remove pot from heat and purée mixture—using either immersion blender, blender, or food processor.
- Once puréed, season with any additional salt or pepper to your tasting. Garnish with sliced apples or pumpkin seeds if desired.