BUTTERNUT SQUASH AND APPLE SOUP WITH CIDER CREAM

5 Tbsp unsalted butter

6 cups peeled, seeded, cubed butternut squash (2-2.5 lb squash, cut into 1/2" cubes)

2 cups chopped leeks, white & light green parts only

1/2 cup chopped carrots

1/2 cup chopped carrots

1/2 cup chopped celery

2 Granny Smith apples, peeled, cored, chopped + 1 extra apple for garnish

1 1/2 tsp dried thyme

1/2 tsp crumbled dried sage

5 cups chicken broth

1 1/2 cups apple cider

2/3 cup sour cream

Kosher salt, optional

5 bacon slices, cooked, drained, crumbled

Melt butter in large pan over medium-high. Add squash, leeks, carrots and celery; saute, stirring, 10-12 minutes. Add apples, thyme, and sage. Add broth and 1 cup cider. Bring to simmer, cover. On low, cook until vegetables and apples are tender, stirring, 30 minutes. Remove from heat; cool.

Boil remaining 1/2 cup cider in small pan until reduced to 1/4 cup, 5 minutes. Cool. Place sour cream in small bowl; whisk in reduced cider.

Puree soup, in batches, in blender. Return to pot; season with salt if needed. Halve and core remaining apple; slice. Serve soup drizzled with cider cream. Garnish with bacon & apple.

Woman's World, October 2010

TWICE-BAKED SWEET POTATOES WITH CANDIED BACON

Mmmm... this is very good!

8 sweet potatoes, about 4 lbs

1/2 cup packed light brown sugar

4 slices bacon

1 egg

2 Tbsp butter, melted

1 tsp ground cinnamon

1/2 tsp salt

1/2 tsp chipotle chilli pepper (optional)

Preheat oven to 350F. Line 2 baking sheets with foil. Arrange potatoes on 1 baking sheet. Bake until very tender, about 1 hour; let stand until cool enough to handle, 30 minutes.

Meanwhile, place rack on remaining baking sheet. Spread 1/4 cup brown sugar on a plate. Coat both sides of each bacon slice in sugar and arrange bacon slices on rack. Bake until crisp, 15-18 minutes. Remove from rack; cool and chop.

Coat 2-quart baking or souffle dish with cooking spray. Remove potato flesh from skins. On medium speed, beat potatoes, egg, butter, cinnamon, salt, chipotle pepper and remaining 1/4 cup brown sugar until blended; transfer to baking dish. Bake until heated through, 30 minutes. Serve sprinkled with bacon (or mix cooked bacon with mash before cooking).

From Woman's World, October 2010

GREEK CHEESE TORTA

1 package frozen spinach

2 packages cream cheese

2 Tbsp Greek rub

250 g feta, crumbled

1/2 cup sun-dried tomatoes in oil, drained, patted dry

3 Tbsp pistachios, coarsely chopped

Mix spinach, cream cheese, Greek rub & feta cheese together.

Line a bowl with plastic, spread 1/3 of the cheese mixture in bowl, top with tomatoes, add remaining cheese mixture.

Invert torta onto serving platter.

Remove wrap.

Press pistachios onto torta.

Serve with bread or crostini.

CURRY-SCENTED BUTTERNUT SQUASH SOUP

1 butternut squash (about 1.1 kg), cubed (about 2 cups)

2 large apples

3 onions

2 Tbsp butter

1/4 cup packed brown sugar

1 1/2 Tbsp curry powder

6 cups stock

250 g mascarpone

2 tsp salt

sour cream - optional

chives - optional

Cook onions until softened.

Add squash, apples, brown sugar, curry.

Add stock.

Simmer about 25 minutes.

Blend.

Mix in mascarpone.

Serve, eat, enjoy!