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Corn-free Recipes

Butternut Squash-n-Apple Casserole

 

1 small – medium Butternut squash

2 – 3 apples (small – medium Any kind) *Alternative: Add Trader Joe’s Chunky Spiced Apples

1 jar Trader Joe’s 10 oz. pumpkin butter

1 C walnuts

½ C dried cherries or other dried fruit

2 Tsp. cinnamon

Dash of nutmeg

Dash or more of powdered ginger

1 Tbsp. maple syrup

Heat oven to 350 & spray large deep sided cooking dish. Peel and remove seeds of butternut squash (Trader Joe’s sells them cut up). Peel and core apples. Cut squash and apples into 1 inch or smaller pieces, pour into dish with nuts and dried fruit. Add pumpkin butter, drizzle maple syrup across the top, sprinkle on spices, and toss to mix. Cook for 1 hour 15 minutes. Serves 8 – 12. Serve hot as a side dish or as a dessert with a scoop of vanilla ice cream.

*Next day serving suggestion: add to maple syrup sweetened yogurt*

 © Lyn Watson

 

BBQ  Sauce by Cornfreegirl

 Ingredients

  • 1/2 cup honey
  • 1/4 cup molasses
  • 1 cup Nature’s Hollow ketchup
  • 1 tablespoon Bragg’s cider vinegar
  • 1/4 cup pumpkin puree or tomato puree (Without citric acid)
  • 1/2 teaspoon paprika
  • 1/8 teaspoon ground ginger
  • 1 teaspoon sea salt
  • 1/8 teaspoon garlic powder
  • 1 teaspoon mustard powder
  • 2 teaspoons hot chili powder
  • 1/2 cup sautéed onions in 1 tablespoon butter
  • 6 drops Vital Heat raw hot pepper sauce
  • Pinch black pepper
  • Pinch red pepper seeds

Chop onion and sauté it in the butter. Mix all other ingredients in a sauce pan and bring to a boil. Add the onion mixture, reduce heat, cover, and simmer on low for an hour. Stir occasionally. Cool and store in canning jar or other air tight container for up to 3 weeks in the refrigerator.

© Lyn Watson

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