Sweet Potato and Apple Casserole

Prep Time: 20 mins

Cook Time: 55 mins

Ready in 1 Hour 15 mins.

Servings: 8

INGREDIENTS:

3 sweet potatoes, peeled and quartered

1/8 cup firmly packed brown sugar

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

2 large cooking apples - peeled, cored and cut into 1/4 in. rings

1/4 cup ground oatmeal

1/8 cup firmly packed brown sugar

1/4 cup butter

DIRECTIONS:

1. Place sweet potatoes in a large saucepan with enough water to cover. Bring to a boil and cook 25 minutes, or until tender but firm. Drain, cool and cut into 1/4 in. slices.

2. Preheat over to 250 degrees F. Lightly grease a 7x11 in. baking dish.

3. In a small bowl, mix brown sugar, cinnamon and nutmeg.

4. Layer sweet potatoes, brown sugar mixture and apples in the prepared baking dish.

5. In a medium bowl, mix flour, brown sugar, butter. Sprinkle over the sweet potatoes.

6. Bake in the preheated over 30 min., or until lightly browned.

* Recipe from allrecipes.com

Butternut Squash

5 Things to Know:

1.    Grows on a vine

2.    It is a fruit because it contains seeds

3.    Great source of Vitamin A, Vitamin C, and Beta Carotene

4.    Has a lot of fiber and helps you to feel full

5.    In the same family as pumpkins, zucchini, cucumbers, & melons

Vitamin A: helps your vision, immune system, skin, and bones

Vitamin C: helps the growth and repair of tissues in your body

·         1 cup serving = 1/2 daily recommended serving of vitamin C

Beta Carotene: helps to protect against heart disease & cancer;

helps to keep your eyes healthy

 Make your own pumpkin pie spice:

In a small bowl, mix together:

·         1 teaspoon cinnamon

·         ½ teaspoon ground ginger

·         ¼ teaspoon allspice

·         ¼  teaspoon ground nutmeg

Stir to blend. 

Yield: 2 teaspoons

Roasted Butternut Squash Recipe

Ingredients

·         1 large butternut squash

·         3 tablespoons vegetable oil or canola oil

·         1/2 teaspoon kosher salt (sub: ¼ teaspoon table salt)

·         2 teaspoons pumpkin pie spice

·         1 teaspoon brown sugar

Directions

·         Preheat the oven to 400 degrees

·         Rinse the butternut squash to remove any dirt; dry it

·         Lay the squash on a cutting board

·         Using a sharp knife, cut off the ends of the squash, then cut it in half lengthwise

·         Use a vegetable peeler or knife to remove the tough outer skin from the squash

·         Use a spoon to scoop out the seeds and membranes; reserve the seeds in a small bowl

o   They can be dried and roasted for a snack or planted in your garden

·         Cut the squash into 1 inch cubes and put them into a large bowl

·         Add the oil and mix well

·         Add the salt, sugar, and pumpkin pie spice; mix well and be sure the squash is coated evenly

·         Pour the squash onto a cookie sheet or into a baking dish; move the pieces around so they are in a single layer, if possible

·         Put the pan into the oven and bake for 20-25 minutes, or until the edges of the squash start to turn brown. To test for tenderness, poke a squash cube with a fork.

Tools

·         Oven

·         Oven mitts or pot holders or dry towels

·         Cutting board

·         Sharp knife

·         Vegetable peeler (optional)

·         Measuring cup

·         Measuring spoons

·         Large bowl

·         Spatula

·         Fork

Roasted Butternut Squash Seeds Recipe

·         Roasted squash seeds are a good source of protein, magnesium, and zinc.

Ingredients

·         1 cup squash seeds

·         1 tablespoon oil (olive, vegetable, canola)

·         ½ teaspoon kosher salt or ¼ teaspoon table salt

Directions

·         Preheat the oven to 275 degrees

·         Line a baking sheet with parchment paper or aluminum foil

·         After removing the seeds from the squash, separate them from the membranes, and rinse the seeds in water. 

·         Pat the seeds dry with a clean towel

·         Place the seeds in a small bowl

·         Add the oil and salt to the bowl and stir until the seeds are evenly coated

·         Spread the seeds in an even layer on the baking sheet

·         Bake for 15 minutes or until the seeds start to pop

·         Remove from the oven and cool on the baking sheet before serving

Tools

·         Oven

·         Baking sheet

·         Parchment paper or aluminum foil

·         Colander

·         Small bowl

·         Clean towel

·         Measuring spoons

·         Oven mitts or pot holders or dry towels

Let’s Plant a Garden!

·         To collect and save the seeds:

o   Rinse the butternut squash to remove any dirt; dry it

o   Lay the squash on a cutting board

o   Using a sharp knife, cut off the ends of the squash, then cut it in half lengthwise

o   Use a spoon to scoop out the seeds and membranes; reserve the seeds in a small bowl. 

o   Remove the membrane (orange stringy stuff) from the seeds and rinse the seeds

o   Lay the seeds on a clean, dry towel

o   Let them sit on the towel at room temperature for several days while they dry

o   Store the seeds in an envelope that you label with their name. Keep the envelope in a cool dry place.

·         To plant the seeds:

o   In the spring, wait until the last frost is over and the ground has thawed

o   Plant the seeds in a small mound of dirt, approximately ½ to 1 inch deep in the soil. The seeds should be spaced 4 inches apart.

o   Water the seeds when you plant them. Continue to water ever 2-3 days until the plant sprouts up.

·         To harvest the squash:

o   The squash is ripe after the rind has hardened and the stem is approximately 2 inches long. 

o   Leave some of the stem on the fruit when you cut it off the vine.

Allow the fruit to sit in a cool, dry place for a couple weeks to cure before eating.

On December 2 our school was filled with the wonderful smell of fresh bread. Our "Let's Move Chef," Chef Meghan, made whole wheat bread with our 4th graders.  The students had a terrific time kneading, mixing dough and learning, among other things, about the parts of a whole grain and what the differences are in using various types of flour in bread baking.  They did experiments with yeast and saw the effect of sugar on it's growth.  Did you know that the average American consumes 53 pounds of bread each year and that a family of four could live 10 years off the bread produced by just one acre of wheat.

Thanks for a great day Chef Meghan, we can still smell the bread baking!

Try baking some for yourself

Whole Wheat Bread Recipe

Ingredients
 5 cups whole wheat flour
3 cups all purpose flour
1/4 cup sugar
1/2 cup oil
3 cups warm water
2 packets yeast
2 teaspoons salt

Directions

Add the yeast and sugar to the warm water.  Stir and set aside.

Put the remaining ingredients in a large bowl or in a mixer with the dough hook.

Add the water mixture and blend.  Add more flour if the dough is wet.

Knead the dough until 2 fingers pressed lightly into the dough leave an impression.

Cover and let the dough rise until it doubles in size, about 45 minutes.

Preheat oven to 350 degrees.

Divide dough into desired pans and bake for 25-30 minutes.

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