My going local meal this week was less of a meal and more of a dessert. My husband is out of town and I just felt like keeping it simple. But now that I think about it, I ate predominately local foods most of the day snacking on lots of the goodies I picked up at the farmer’s market this morning like some delicious applesauce from one of the apple orchards.
The weekly local meal was a local veggies salad with spicy muslin, red onion, zucchini, and shredded cheddar with a bowl of Indian Tomato Soup that I had made a few weeks ago and had frozen. For the soup, I used almost all local ingredients taking advantage of the last of the tomato season.
The focus of the local meal this week though was the dessert. I have lots of squash sitting around my kitchen now since expanding my squash repertoire during our going local week, so I wanted to try something new. I found a great recipe for a simple butternut squash dish that I suppose could be served as a side dish or a dessert. It incorporates two ingredients that are in abundance this time of year in the northeast: squash and maple syrup.
Preheat oven to 350. Peel and chop the butternut squash. In a large bowl combine the squash with about 1/4 cup pure maple syrup, add a couple teaspoons of pumpkin pie spice, and a pinch of salt. Toss everything together to coat evenly. Spread mixture into an 8×8 baking dish and pop it in the oven for 30 minutes or until cooked through.
I thought it tasted great as is, however you could add chopped pecans, a little dollop of whipped topping or even a little organic vanilla ice cream to top it off.
This recipe is from “Raw Food Life Force Energy” by Natalia Rose.