It’s the breakfast of champions, but plain oatmeal can be a little bland. Chop your apples into little cubes and sprinkle them on the oats before you cook them, this will give both ingredients time to soften. Add a little honey and maybe even a dash of cinnamon on top once the oats and apples are cooked and your breakfast game will be taken to the next level!
2. Honey Roasted Apples
These make a great side dish for brisket, roast beef, or grilled chicken!
What you need:
2 tablespoons of lemon juice
2 tablespoons of margarine
1/3 cup of honey
What to do:
– Preheat the oven to 425, and while the oven’s warming up, cut your apples into one inch chunks and toss with the lemon juice.
- Heat in an oven-proof skillet on medium-high with your margarine in it. Add the apple chunks and sprinkle with kosher salt.
- Sautee for 5-7 minutes, until the edges of the apples begin to turn brown.
- Add the honey and put the skillet in the oven for about 9 minutes.
3. Honey Roasted Apple and Butternut Squash Soup
This recipe is perfect for fall, and it’s a guaranteed crowd pleaser.
What you need:
1 large butternut squash
1/2 cup (125 mL) honey
4 apples, cored but not peeled
2 tbsp (30 mL) butter or margarine
1 medium onion, sliced
1 tbsp (15 mL) curry powder
5 cups (1 L) vegetable or chicken broth
1 cinnamon stick
1/4 tsp (1 mL) coarse salt
1/4 tsp (1 mL) milled pepper
1 14 oz (425 g) can coconut milk
Sour cream (as much as you like!)
What to do:
- The first step is up to you. You can get a large butternut squash, cut it in half, scrape out the seeds, then chop it into 12 pieces, or you can get an equivalent pre-scraped and chopped butternut squash from the fresh foods section at your grocery store to save a little time and mess. Whatever works for you!
- Drizzle honey on the squash pieces and bake them at 350 for 35 minutes.
- While the squash is cooking, cut up your apples into about six segments, drizzle those with honey, and bake them at 350 for 15 minutes.
- Remove the squash from its skin (if you didn’t buy pre prepared) and place it in a bowl with the baked apple segments. The skin should slide right off now that it’s baked. Pour any liquid that’s still on your pans into the bowl to salvage that juicy goodness!
- In a big pot, melt your butter and sauté the onion until it’s soft. Add the curry, broth, apple, squash, cinnamon stick, salt, and pepper but keep stirring so that nothing gets stuck on the bottom!
- Bring this mixture to boil, then lower the heat and let it all simmer for around ten minutes. Remove the cinnamon stick and puree the mixture in a blender. Once smooth and creamy, return the mixture to the pot, add the cinnamon stick back in, add your coconut milk and whisk.
- When it’s time to serve, scoop a spoonful of sour cream to taste on top of each serving and enjoy!