Two of my seasonal favorites for the Fruit harvest apples are beginning to be plentiful and squash is being harvested. These are perfect for family dinner or the apple bread is perfect to serve with your sabbat get-together.
Acorn Squash with Cinnamon and Honey
4 acorn squash
8 tablespoons honey
8 tablespoons unsalted butter
8 teaspoons cinnamon
8 pinches of brown sugar
Halve each squash remove seeds. Add 1 tablespoon honey, 1 tablespoon butter and 1 teaspoon cinnamon, and 1 pinch of brown sugar to each half. Cover each with aluminum foil and place them on a baking sheet. Bake at 350 degrees for 1 1/2 hours.
Apple Bread
3-4 shredded apples, with peels
2 eggs
1/4 cup vegetable oil
1/4 cup water
1/2 cup sugar or 1/4 cup honey
1/2 teaspoon each salt, cinnamon, baking powder, and baking soda
1 handful chopped walnuts (reserve some for topping)
1/2 handful raisins
2 cups flour
2 handfuls (palmfuls) of oats
Mix apples and all ingredients except flour and oats. Beat well. Gently add flour and oats to the mixture. Stir just until blended. Pour into greased and floured loaf pan. Sprinkle top with leftover walnuts, patting them down. Bake at 350 degrees for 1 hour
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