Kid Friendly Recipes using Locally Procured Products. This recipe book is for School Nutrition Professionals who would like some fun recipes to sample with the students and add to their menus. Squapple Crisp is by far the most popular recipe in the book. All of these recipes were tested iare kid tested, kid approved. The book includes the "History of Squapple Crisp" and delicious recipes including Chilled Blueberry Soup; Balsamic Roasted Vegetables; Roasted Potatoes & Ramps, Glazed Carrots & Squash with Swiss Chard, Watermelon Gazpacho,Turkey Pot Pie, Roasted Fiddleheads, Squapple Crisp, Raspberry Coleslaw, Pasta Ratatouille, Cucumber, Tomato & Onion Salad, Beans & Beans Soup, ABC Soup, Mashed Potatoes, Garlic Carrots & Potatoes, Chicken & Spinach Tortellini Salad, Squash & Apple Soup, Buffalo Chicken Chili, Breakfast Pizza.
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Squapple Crisp
Chef Tim Cipriano
Locally Grown Recipes for "Not your Average Lunch Lady"
4 cups Butternut squash, peeled, seeded, and diced
1 pound (about 3) apples, peeled and sliced
4 Tbs. butter
1/2 cup Maple Syrup
1/8 tsp nutmeg
1/4 tsp cinnamon
1 cup nature's path flax flakes, crushed
Roast squash until tender. Mash with 1 Tbs. butter, 1/4 cup Maple Syrup, and spices. Melt remaining butter, mix with
cornflakes and remaining syrup. Layer squash and apples in baking pan, top with flax flake mixture. Bake at 350° for
15-20 minutes or until bubbling. Serve hot alone as a side dish or with a scoop of Local Vanilla ice cream