Roasted Butternut Squash, Apples, & Onions

1 butternut squash, peeled and cubed
2 honeycrisp or winesap apples, peeled, cored, and chopped
1 onion, chopped
6 sprigs thyme
3 Tbs. extra-virgin olive oil
½ tsp. kosher sal
t Pre-heat the oven to 4500F. In a large bowl, toss the squash, apples, onion, and thyme with the oil and salt. Spread into a large, shallow baking dish. Roast until tender and golden brown, about 35 minutes. Serves 6.

PER SERVING

Calories: 150
Total Fat: 7 g
Sat Fat: 1 g
Protein: 2 g
Sodium: 170 mg
Cholesterol: 0 mg
Carbohydrates: 23 g
Fiber: 5 gm

PUMPKIN COOKIES

A favourite New Brunswick family recipe !
Seasonal - healthy- quick !!

1 cup brown sugar
½ cup butter or margarine
2 eggs, slightly beaten
1 ½ cups canned pumpkin (½ large can)
½ tsp salt
½ tsp ginger
½ tsp nutmeg
½ tsp cinnamon
1 tsp vanilla
2 ½ cups flour
4 tsp baking powder
2 cups raisins, or chocolate chips, or nuts (optional)

Cream sugar and butter well. Beat in eggs, pumpkin,
seasonings and vanilla. Sift the dry ingredients and
blend with sugar mixture.  Add raisins, etc and blend.
Drop dough from a teaspoon onto a well oiled cookie
sheet.  Bake 12-15 minutes at 390 F.

BAKED ROSEMARY PEPPERS

4 yellow and red peppers
2 sliced garlic cloves
1 sliced red onion
5-6 quartered plum tomatoes
1/2 cup sliced black olives
1 tsp brown sugar
2-4 fresh rosemary sprigs
2 Tbsp olive oil

Preheat oven to 400C.  Seed, core, and cut into strips the peppers.  Add peppers, garlic, onion, tomatoes and olives into baking dish.  Sprinkle on top sugar, and salt and pepper if desired.  Cover and bake for 40 minutes.  Uncover, stir well, and add rosemary sprigs.  Drizzle olive oil, cover, and bake a further 20-30 minutes.

QUICK BEAN SALAD

1 cup canned or lightly cooked green beans
1 cup canned or lightly cooked yellow beans
1 cup canned, rinsed kidney beans, or mixed beans
1 cup thinly sliced onion

1/2 cup vinegar, apple cider preferred
3 Tbsp sugar
1/2 tsp of dried herb of your choice
salt and pepper, if desired
1/2 cup oil, olive or salad

Heat vinegar, sugar, and herbs until sugar is dissolved.  Cool slightly.  Add oil and toss into beans and onion.  Sit 2-3 hours before serving.