We’re kicking off the fall equinox with my creamy Spiced Apple Acorn Butter. This stuff is off the charts delicious and made with little to no sweetener. Honestly, the apples and acorn squash are sweet enough for me, however, feel free to add a small splash of maple syrup if you prefer a little extra sweetness.
The fall equinox begins its gentle nudge toward the holiday season. For the Kelly family, that means two birthday celebrations in October. One for our youngest Faith Moon, and one for our first grandson who is turning two in early October. All of this is followed by Halloween. Is there anything more mysterious and magical than carving a ghoulish face into those glorious plump, orange pumpkins? In true Irish fashion, I have to note that pumpkin carving is actually a celtic tradition. Who knew the Irish would carve turnips, beets and potatoes to ward off evil spirits? For more on the history of pumpkin carving, check out this short video from The History Channel.
To welcome the ghouls, ghosts and goblins, I’ve created a very simple Spiced Apple Acorn Butter for you to enjoy during the week. I love a big spoonful straight out of the jar as a quick snack but typically serve a dollop on our morning oatmeal or spread onto a piece of my gluten-free Love Loaf for a quick on-the-go breakfast. It’s simple, nutritious and delicious!
I hope you enjoy it!
Autumn Equinox
The Autumn invites us to ground ourselves in a sense of balance as we turn to face a season filled with change and letting go.
Our Celtic ancestors being an agricultural people were very attuned to the rhythm of the seasons. They marked the Autumnal Equinox as a turning point in the year and they constructed many sacred sites in alignment with the rising and setting of the sun at equinox times.
- 1 cup roasted acorn squash
- 4 cups raw apples chopped, skins removed (about 8 apples), after roasting reduces to 2 cups cooked
- 1 Tablespoon apple pie spice (feel free to create your own sweet spice mix: cinnamon, nutmeg, allspice, ground clove)
- 1 Tablespoon freshly grated ginger
- 2 Tablespoons maple syurp
- 1 pinch Himalayan sea salt
- 1 Tablespoon fresh lemon juice
- Preheat oven to 350 degrees F.
- Cut acorn squash in half, removing strings and seeds.
- Place skin side down on a parchment-lined baking pan.
- Roast 30-45 minutes depending on size of squash. Done when fork tender.
- Remove and allow to cool slightly.
- Prepare apples by removing skins and cutting into medium-size chunks. You will need 4 cups raw apples after chopping.
- Using a large bowl, add chopped apples, apple pie spice and freshly grated ginger. Feel free to use individual spices instead: cinnamon, nutmeg, clove, allspice and ground ginger.
- Toss until well coated and evenly distributed.
- Place apples on a parchment -lined baking sheet.
- Roast 25 minutes or until tender.
- Remove and allow to cool slightly.
- Using a food processor or blender, add 1 cup cooked acorn squash, cooked apples (about 2 cups roasted apples), lemon juice, maple syrup (if using) and a pinch of sea salt.
- Begin pulsing, stopping to scrape down sides as needed. You're aiming for a creamy consistency.
- Using a clean jar, transfer Apple Acorn Butter and cover with tight-fitting lid.
- Refrigerate. This will last up to 10 days in the refrigerator.
- vegan, gluten-free, dairy-free, soy-free, nut-free
- All recipes and images are protected under copyright laws and owned by Kris Kelly and Goofy Foot Foods.