Fruit of the Week: Apple pt. 5

Preparation and Serving:
– Before consuming/using, wash your apples thoroughly to remove any pesticides or surface soil/dust
– When slicing or cubing, trim off top with a paring knife and cut apple in half. Cut out seeds/pulp with knife and then slice or cube into desired pieces
– A vegetable peeler, swivel peeler or paring knife can be used to peel an apple. For best results, start at the top of the apple and circle down the circumference
– The apple core can be removed easily by halving or quartering the apple and then using a paring knife to cut out the core
– Apples can be eaten raw, baked, candied, boiled or used to make cakes, pies, muffins, salads, jellies, jams, sauces, butters, juices, vinegar, apple cider beverages and many more

Butternut Squash, Apple, Sweet Potato Casserole

Butternut Squash, Apple and Sweet Potato Casserole:
Makes one 9” round baking dish

Ingredients:
– 1 small butternut squash, peeled and diced into 1” cubes
– 1 sweet potato, peeled and diced into 1” cubes
– 1 apple, diced into 1” cubes
– 3 tablespoons salted butter, melted (avocado oil, coconut oil or vegan margarine for dairy-free substitutes)
– 3 tablespoons maple syrup (or table syrup)
– 1 tablespoon coconut flour
– 1 tablespoon fresh sage, minced
– 1/4 teaspoon ground cinnamon

Directions:
1. Preheat oven to 350
2. Toss veggies and apples with the melted butter (or dairy-free substitute) and maple syrup and spread into a 9″ round baking dish
3. Sprinkle with coconut flour, sage and cinnamon.
4. Bake for 45 minute to an hour, or until casserole is tender, stirring halfway through cooking time.
5. Let cool and enjoy!

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