GFCF Roasted Butternut Squash Soup

1 butternut squash - halved and seeded
2 sweet onions - peeled and quartered
8 cloves of garlic - peeled
10 mushrooms
1 1/2 cups of GFCF Vegetable Stock
S&P
Olive Oil

Preheat oven to 375 and add everything to a roasting pan. Squash flesh side up and sprinkle everything with S&P and olive oil. Roast for 25 minutes. Turn squash over and roast another 25 minutes.

Scoop the flesh of the sqaush out and add everything to the blender. Then add:

1/2 to 1 cup of GFCF Vegetable Stock (to your thickness)
1/2 tsp cinnamon
1/4 tsp crushed red pepper flakes
1 tbsp parsley
1/4 tsp paparika

Blend until creamy. You may add more or less of the stock until you get your desired consistency! Enjoy! This serves about 3 people.

Sweet Potato Casserole

4-6 large sweet potatoes
foil
1 tbsp cinnamon
1/2 tbsp nutmeg
2 sticks of butter
1/4 c brown sugar
1/2 c heavy cream
1 bag of large marshmellows

Scrub sweet potatoes and wrap in foil. Bake on 350 for 1 1/2 hour - 2 hours. Remove and let sit for about 15 minutes. Remove from the foil and scrape out the insides and throw the skins away. Add to a large bowl with cinnamon, nutmeg, butter, brown sugar and heavy cream. Stir together until smooth. Put mixture in a 9X13 glass pan and bake on 350 for about 20 minutes. Add the marshmellows to the top and bake for about 10 minutes until marshmellows are melted and starting to brown.

** Baking the sweet potatoes the night before and skinning them and putting them in the fridge overnight saves about 2 hours. **

** This can also be added to a roaster (in small aluminum pans) and put on 350 for about 30 minutes with the marshmellows on top. The sides will brown and the marshmellows will melt but the middle of the marshmellows will not brown **

Applesauce

20 - 25 Apples (I used Macintosh)

2 Oranges (Zested and Juiced)

1 Lemon (Zested and Juiced)

1/3 c Brown Sugar

1 tsp Allspice

1 tbsp Cinnamon

1 tsp nutmeg

Core, peel and slice the apples. Toss with lemon and orange juice and zest. Add brown sugar, allspice, cinnamon and nutmeg. Toss all together and add to a dutch oven and bake at 350 for 1 hour and then turn up to 450 for 1 more hour.

This recipe was adapted from a Barefoot Contessa recipe for homemade applesauce.