Sweet potato (or squash) cinnamon rolls

A very tasty cinnamon roll with squash, so I think that counts as a vegetable in your diet!

Dough

• 6 tablespoons (85 grams) unsalted butter, to be divided

• 1/2 cup (120 ml) whole milk, warmed (but not over 116 degrees)

• 2 1/4 teaspoons active dry yeast (from 1 .25-ounce or 7 gram envelope yeast)

• 3 1/2 cups (440 grams) all-purpose flour, plus extra for rolling out

• 1/4 cup (packed) (50 grams) light or dark brown sugar

• 1/4 cup (50 grams) granulated sugar

• 1 teaspoon (6 grams) table salt

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon freshly grated nutmeg

• 1/8 teaspoon ground cardamom (optional)

• 1/4 teaspoon ground ginger

• 2/3 cups (160 grams) winter squash puree, canned or homemade

• 1 large egg

• Oil for coating rising bowl

Filling

• 3/4 cup (packed, 145 grams) light or dark brown sugar

• 1/4 cup (50 grams) granulated sugar

• 1/8 teaspoon table salt

• 2 teaspoons (5 grams) ground cinnamon

Glaze

• 4 ounces (115 grams) cream cheese, softened

• 2 tablespoons (30 ml) milk or buttermilk

• 2 cups (240 grams) powdered sugar, sifted

• Few drops vanilla extract (optional)

Directions: 

Make your dough: Melt your butter, and hey, if you’re melting it in a little saucepan, you might as well brown it for extra flavor. Once the butter has melted, keep cooking it over medium heat for a few additional minutes. It will become hissy and sizzle a lot, then take on a nutty flavor as golden bits form at the bottom of the pot. Remove from heat and set aside to cool slightly.

Combine your warmed milk and yeast in a small bowl and set aside. After five to seven minutes, it should be a bit foamy. If it’s not, you might have some bad yeast and should start again with a newer packet.

In the bottom of the bowl of an electric mixer combine flour, sugars, salt and spices. Add just 1/4 cup (or two-thirds of; leave the rest for assembly) of your melted/browned butter and stir to combine. Add yeast-milk mixture, squash and egg and mix combined. Switch mixer to a dough hook and run it for 5 minutes on low.

Scrape mixture into a large oiled bowl and cover with plastic wrap. Set aside for 1 hour in a draft-free place; it should just about double.

While it is rising, line the bottom of two 9-inch round cake pans (8-inch round should work too, as does an 8-inch square) with parchment paper and butter the sides of the pan and the paper.

Assemble buns: Scoop dough onto a very well floured surface and flour the top of it well. With a rolling pin, roll the dough to an approximately 16×11-inch rectangle. Brush reserved melted/browned butter over dough. Stir together remaining filling ingredients and sprinkle mixture evenly over dough. Starting on a longer side, roll the dough into a tight spiral. It’s going to make a mess because the dough is crazy soft and some stuff spills off the ends; don’t sweat it. It will all be delicious in the end.

Here’s how to cut cinnamon rolls without squishing their pretty spirals: With a sharp serrated knife, using absolutely no pressure whatsoever (only the weight of the blade should land on the dough) gently saw your log with a back-forth motion into approximately 1-inch sections. When a soft dough like this is rolled, it tends to grow longer, which means that you’ll have the option to either make more buns (say, 18 instead of 16) or just cut them a little larger (in generous inches).

Divide buns between two prepared pans. You can sprinkle any sugar that fell off onto the counter over them. Cover each pan with plastic wrap and let rise for another 45 minutes.

If you’re doing this ahead of time, you can now put them in the fridge overnight. In the morning, leave them out for an hour to warm up and finish rising.

15 minutes before you’re ready to bake them, heat the oven to 350°F. Meanwhile, you can make the glaze. Beat your cream cheese until it is light and fluffy. Add powdered sugar and vanilla. Drizzle in milk until you get the consistency you’re looking for, either thick enough to ice or thin enough to drizzle.

Finish your buns: Remove the plastic and bake buns for 25 minutes, until puffed and golden. Transfer pans to wire cooling racks and drizzle/schmear with cream cheese glaze, then have at them.

Credit: 

smittenkitchen.com

Chai -spiced sweet potato pancakes

• 1 cup white whole wheat flour or whole wheat pastry flour

• 2 teaspoons baking powder

• 1/4 teaspoon salt

• 1 teaspoon cinnamon

• 1/4 teaspoon cardamom

• 1/4 teaspoon ginger

• pinch of cloves

• 1 cup milk

• 1 egg, lightly beaten

• 1 tablespoon olive oil (or sub melted butter)

• 1 tablespoon pure maple syrup

• 2 teaspoons vanilla extract

• 3/4 cup mashed, cooked sweet potato (about 2 medium sweet potatoes)

Instructions

In a large bowl, whisk together flour, baking powder, salt and spices. In a medium bowl, combine milk, egg, oil, maple syrup, vanilla, and mashed sweet potato until smooth. Add wet ingredients to dry ingredients and mix until just combined. Batter will be thick, however if it is way too thick add in a tablespoon or two of milk.

Lightly coat a large nonstick skillet or griddle with olive oil or butter and heat over medium heat. After a minute or two, drop batter by 1/4 cup onto skillet. Cook until bubbles appear on top, about 2 minutes. Flip cakes and cook until golden brown on underside, 2 minutes. Wipe skillet clean and repeat with more oil and remaining batter. You may need to reduce heat to medium low on the pan to prevent burning. I usually do this after my first batch. Makes 8 pancakes, 2 pancakes each.

Sweet potato chili

One of our go to recipes. Delicious and always satisfies.

Ingredients:

• 1 tablespoon plus 2 teaspoons extra-virgin olive oil

• 1 medium-large sweet potato, peeled and diced

• 1 large onion, diced

• 4 cloves garlic, minced

• 2 tablespoons chili powder

• ½ teaspoon ground chipotle pepper

• ½ teaspoon ground cumin

• 1/4 teaspoon salt

• 3 ½ cups vegetable stock

• 1 15-ounce cans black beans, rinsed

• 1 14.5-ounce can diced tomatoes

• ½ cup dried quinoa (I used on our own browned ground beef and skipped the quinoa)

• 4 teaspoons lime juice

Directions:

Heat a large heavy bottom pot with the oil over medium high heat.
Add the sweet potato and onion and cook for about 5 minutes, until the onion if softened.
Add the garlic, chili powder, chipotle, cumin and salt and stir to combine.
Add the stock, tomatoes, black beans and quinoa and bring the mixture to a boil. Stir everything to combine.
Cover the pot and reduce the heat to maintain a gentle simmer.
Cook for 15-25 minutes until the quinoa is fully cooked and the sweet potatoes are soft and the entire mixture is slightly thick like a chili.
Add the lime juice and remove the pot from the heat. Season with salt as needed.
Garnish with avocado, cilantro, crema or cheese before serving.

Market Creamy Veggie Chowder

6 slices bacon
1 lg onion
1 st celery
1 lg carrot
1 med parsnip
1 med turnip
1/3 c flour
1/4 tsp salt
1/8 tsp pepper
4 c chicken broth
1 med swt potato, peeled & diced
1 med potato, diced
1 bay leaf
1 1/2 tsp Worcestershire sauce
2 c milk
Cheddar Cheese, shredded (opt)

In a large pan, or Dutch oven, cook bacon until crisp. Remove and drain on paper towels. reserve bacon to add later. Keep 2 tbsp bacon drippings in pan.

Peel and dice onion, carrots, celery, parsnip, and turnip. cook in reserved bacon drippings in pan, ~ 6-8min until fragrant

Sprinkle veggies with flour, salt, and pepper. Stir until blended. Gradually add broth. Bring to a boil. Cook and stir for 2 min until thickened. Stir in the sweet potato, potato, bay leave and worcesterrshire sauce.

Reduce heat. Cover and simmer ~ 15-20 min or until potatoes are tender. Stir in milk and reserved bacon. Heath through. Discard bay leaves. Garnish soup with shredded cheese. Makes 6 servings.

Spicy Sweet Potato Peanut Soup

1 lg onion, chopped coarsely
2" of ginger root, minced
1 clove garlic
8 c veg stock
2 med sweet potatoes (~1lb) 3/4" cubed
1 can of tomatoes (28 oz)
8 large collard (or kale) leaves, chopped up
1/3 c natural peanut butter
2 c. whole or chopped peanuts
pinch cayenne pepper

Saute onion in canola oil, then add garlic and half the ginger and stir. Add stock, heat, and add sweet potatoes. Season with salt, pepper, cayenne. Simmer ~5 mins, add chicken cubes (optional), cook ~ 2 mins), add tomatoes, greens, remaining ginger, peanut butter. When sweet potatoes are just tender (~3 min), take off heat. Be careful not to overcook or sweets will fall apart. Adjust seasoning, and serve topped with a handful of chopped peanuts.

from our shareholder Brian Yellen who got it from Mark Bittman. He says "super easy & perennial crowd pleaser."

Mustard-Glazed Roasted Root Vegetables

1 lb carrots
1 lb rutabaga
1/2 lb turnips
2 large potatoes
3 large sw potatoes
1/3 c olive oil
2 tsp curry powder
1 tsp hot paprika
1/4 c maple syrup
3 tbsp dijon mustard
1 tsp salt
1 tsp dried thyme
1 tsp black pepper

Pre-heat oven to 375F. Set out 2 large roasting pans. Cut vegetables into lengths that are approx. the same size and thickness (preferably 3" x 3/4"). Place in a large bowl (you should have about 12 cups of veggies). In a medium bowl, whisk together the remaining ingredients. Pour over the vegetables and toss to coat well. Spread vegetables between the roasting pans in a single layer. If packed too tight, they won't roast. Roast uncovered for 1 hour. Toss 2-3 times during cooking taking care not to break up the vegetables.

This recipe was given to us by our shareholders Jean & John MacKimmie who say it's their favorite way to use all of the root vegetables from the farm.

Pumpkin Pie

Basic Pie Dough (9-inch shell)
1/4 cup brown sugar
2 cups pumpkin (or sweet potato) puree
1/2 teaspoon salt
3 eggs
1 1/2 teaspoon cinnamon
1 1/2 cups evaporated milk or heavy cream
1 teaspoon powdered ginger
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice

Preheat the oven to 450 F.  In a large bowl, beat together the pumpkin puree and eggs. Add the evaporated milk and sugar then the salt, cinnamon, ginger, nutmeg, cloves, and allspice. Beat until the mixture is smooth. Pour into the pie shell and bake for 10 minutes. Reduce heat to 300 F and continue baking for 30 to 40 minutes, until the filling is almost set; a sharp knife will come out almost clean. The center of the pie should not be completely firm.

This is straight from Karen's Kitchen, where, if you're lucky enough to be there at the right time, you are rewarded with this gem!

Sweet Potato Cakes

1 3/4 lbs sweets, peel & cut in lg pcs
2 tsp. butter or coconut oil
1 onion, halved and thinly sliced
2 tsp. tamari or soy sauce
1 clove garlic, minced
3/4 tsp. salt
pinch of red pepper flakes
1/2 c unbleached all purpose flour
1 egg, well whisked
yogurt sauce
1/2 cup greek yogurt
2 Tbsp. lemon juice
1 Tbsp. extra virgin olive oil
3 Tbsp. chopped cilantro or basil
pinch of salt and pepper

Steam the potatoes until tender. Cool. Warm the butter and saute the onion ~ 4 min. Cool. Blend the yogurt sauce ingredients in a food processor. Set aside. Transfer potatoes to a bowl and mix them with the tamari, garlic, salt, red pepper flakes and flour to combine. Add the onion and egg and mix. Add butter to a pan and warm over med high heat. Make small, two tbsn patties and drop them into the hot pan, pressing down to flatten. Cook until well browned on each side, about 7-8 minutes. Remove to a paper toweled lined plate. Serve with some lightly dressed greens and a generous portion of the sauce. These would be so wonderful with a poached egg on top.

adapted from Yotam Ottelenghi's Plenty

Root Vegetable Gratin

2 1/4 pounds root vegetables, peeled and shredded (The original recipe calls for 3/4 pound each sweet potatoes, celeriac, and turnips, but many combinations will work well. Parsnips, carrots, and rutabagas are all good in this dish.)
1 1/4 cups heavy cream (It has to be heavy cream. Half and half will curdle.)
1/4-1/2 teaspoon cayenne pepper
salt and black pepper to taste
Optional topping: 2 tablespoons shredded cheddar cheese, 1 tablespoon dry breadcrumbs

 Preheat oven to 400/ F.
In a large bowl, combine the shredded vegetables, cream, cayenne, salt, and pepper.
Spoon mixture into a shallow gratin dish or baking dish. Cover tightly with foil.
Bake for 30-40 minutes, or until the vegetables are cooked.
Optional: remove dish from oven, heat broiler, combine cheese and breadcrumbs, sprinkle over the vegetables, and boil uncovered until the cheese is brown and bubbly.

Sweet Potato Pie

1 partially baked pie crust
1/2 lb. or ~ 2 cups mashed sweet potato
3 Tbsp. melted butter
1/4 cup maple syrup & 1/2 cup sugar
(though when Farmer Karen makes this recipe, she just uses 1/2 cup maple syrup and it tastes great...either way you like...)
3/4 tsp. cinnamon
1/4 tsp. cloves
1/2 tsp. nutmeg
3 eggs
3/4 - 1 cup milk

Mix all ingredients and bake at 350 degrees for about 1 hour or until pie is set.

This recipe comes to us from shareholder Lisa Lesure. It's a true family favorite!!

Super Sweet Roasted Vegetables

2 ½ cups peeled and sliced sweet potatoes
2 cups parsnips (or carrots), sliced
2 cups beets, sliced
1 cup onions (or leeks), sliced
5 cloves garlic, thickly sliced
4 tablespoons Coconut Oil or Olive Oil
1 ½ teaspoon fresh chopped rosemary
1 teaspoon sea salt, or to taste

Preheat the oven to 400 degrees. Place all the ingredients in a large mixing bowl and mix together. Transfer to a covered baking dish and bake for 1 hour for soft and sweet vegetables

By (our shareholder) Leslie Cerier - the organic gourmet - check out her website - http://www.lesliecerier.com/ - for loads of great recipes!

Spicy Chickpea Stew

1 med butternut squash (or sweet potato), peeled, seeded and cut into 1/2 pieces
3 tbsp olive oil
salt
black pepper
2 med onions, diced
8 garlic cloves, chopped
1/4 c parsley stems, finely chopped
1 1/2 tsp toasted ground cumin
1 tsp paprika
3 med carrots, cut into 1/2" pieces
1 c. chickpea cooking liquid (or water)
1 28oz can crused tomatoes
2 1/2 c cooked chickpeas
3-4 tsp Harissa (Tunisian hot pepper paste - to taste)
1/2 c chopped parsley leaves

Preheat oven to 400F. Line a baking sheet with parchment paper and add squash. Add 1 1/2 tbsp oil, sprinkle with 1/2 tsp salt, and a pinch of pepper and toss well. Spread out in a single layer and roast for 30 min. Stir and continue roasting for another 15 min or until browning and cooked through. Remove from oven and set aside.  Warm remaining oil in a large pot over med. heat. Add onions and saute ~5min. Stir in garlic and saute ~3min. Add parsley stems, cumin, paprika, and 1/2 tsp salt and cook ~2min. Stir in carrots, and liquid and bring to a boil over high heat. Cover pot, reduce heat to low, and simmer ~12 min. Add tomatoes and chickpeas. Raise heat, bring to simmer, re-cover pot, reduce heat to low, and cook for 10 min. Stir in Harissa and parsley leaves, and roasted squash - simmer uncovered for another ~4 min. Season to taste and serve warm over quinoa or rice.

From 'At Home in the Whole Food Kitchen' by  Amy Chaplin

Glazed Sweet Potatoes

PREHEAT oven to 400F.

PEEL and CHOP into large chunks: 3 large sweet potatoes

GREASE a baking dish, place sweet potatoes in dish, cover and bakd 35 - 45 minutes or until just starting to get soft.

MIX:

1/4 cup water, 2 Tablespoons brown or maple sugar, 3 Tablespoons tamari/soy sauce, 2 Tablespoons mirin, 1 Tablespoon tasted sesame oil, 1 Tablespoon minced garlic and POUR on top of precooked sweet potatoes.

PLACE sweet potatoes back in oven and cook for 10 - 15 minutes more.

ROAST or TOAST 1 Tablespoon sesame seeds. Sprinkle on top when potatoes are cooked.

Peanut Stew with Winter Vegetables & Cornbread Dumplings

Stew:
1 tbsp peanut oil
1 c diced onions
1 tsp paprika
1/2 tspn cayenne
1/2 tspn sea salt
1 tbsp minced ginger
2 lg cloves garlic
2 c diced white potatoes
1/2 c diced carrots
1/2 c diced parsnips
2 c diced sweet potatoes
3 tbsp peanut butter
2 tbsp tomato paste
5 c veg stock
white pepper
1/4 c flat leaf parsley

Dumplings:
1/2 c ww pastry flour
1/2 c cornmeal
2 tbsp thyme
2 tspn flaxseeds
1.5 tspn baking powder
1/2 tspn sea salt
3 tbsp soymilk
1 tbsp olive oil

Warm the oil in a lg sauce pan over med heat. Add onions, paprika, cayenne, and salt and saute til soft. Add ginger, garlic, and vegetables and saute until soft ~7min. Decrease  to med. low. Put the peanut butter, tomato paste, and 2 c of stock in blender and mix til smooth. Pour into sauce pan and stir in remaining stock. Bring to simmer, partially cover, and cook ~ 30 min.

For dumplings, put 5 c water in med saucepan and bring to boil. Sift flour, cornmeal, thyme, flax, baking powder, and salt into med bowl and stir with a whisk until blended. Make a well in center, ad soy milk and oil, and stir until it forms a batter. Lower heat of water and maintain slow simmer. With soup spoon, drop tbsp into water, waiting 15 sec between dollops. When batter is used up, cover and simmer until dumplings are puffed (~10 min). Using a slotted spoon, transfer dumplings to a plate. Serve each bowl of stew with a few dumplings on top and garnish with parsley. 

From my daughter Anna, who got it from the Afro Vegan cookbook by Bryant Terry and wowed us with it over the holidays!

Gluten-Free Sweet Potato (or butternut squash) Pie

Crust:
1/2 cup pecans
1 c teff flour
1/3 c coconut oil
1/3 c coconut sugar
¼ c water or syrup
1 tbsp vanilla
1 tbsp chia seeds
½ teaspoon salt

Pie Filling
1 c water
½ c coconut manna
3 tbsp chia seeds
2 c cooked potato or squash
1/3 c coconut sugar
1 tbsp vanilla
2 tspn cinnamon
1 tspn powdered ginger
1/2 tspn nutmeg
1/2 tspn salt
1/4 tspn ground cloves
¼ c pecans

Preheat oven to 375ºF. Crust: Mix the water, manna and chia seeds in a 2-c measuring cup. Oil a 9" pie pan with 1 tbsp coconut oil. Grind pecans in a food processor. Mix in large bowl with the teff flour, the rest of the oil, sugar, water, chia, vanilla and salt. Transfer the dough to the pie pan and press it out over the bottom and sides of pan. Poke a few holes with a fork. Bake for ~10 min. Filling: Place all the ingred. except pecans in a processor and puree until smooth. Pour into the pie crust. Decorate with pecans and bake for 5-10 min (pie filling golden brown). Remove from oven and let sit for an hour to cool. Serve warm, room temperature or chilled.

From our shareholder Leslie Cerier, the Organic Gourmet. She has lots of other great ideas on her website: http://www.lesliecerier.com/

Curry Sweet Potato Fries

1 onion, cut into half-circles
3 lg sweet potato
3 garlic cloves, minced
4 tbsp warm coconut oil
2 tspn lemon juice
4 tspn apple cider vinegar
fresh cilantro, chopped

Spice Mix
1 tbsp cumin
1 tspn garlic powder
1/2 tspn smoked paprika
(reg is ok too)
1/2 tspn hot cayenne
1/2 tspn ginger
1/2 tspn salt

Preheat oven to 400°F. Grease 2 baking dishes with coconut oil. Chop the potatoes into thin, long fries.  Toss them together with garlic and onion.  Evenly distribute on both dishes. Whisk together coconut oil, lemon juice, and apple cider vinegar.  Pour on the fries. Distribute the spice mixture over the fries.  Use your hands to mix in the seasoning. Bake for 25-30 min.  Toss the fries halfway through with spatula. Garnish with cilantro. Makes about 12 servings

From Archerfriendly - http://www.archerfriendly.com/2010/02/curry-root-fries

Soup-ed Up Sweet Potato Soup

For soup:

   1 med onion (diced)
   2 med carrots (diced)
   2 med sweet potatoes (or equivalent,             chopped into 1/2 in chunks)
    1 tsp ground cumin
    1 tsp ground coriander
    1/2 tsp turmeric
    pinch chili flakes
    2.5 c vegetable stock
    2 Tbsp tahini
    1 Tbsp lime juice (more to taste)

For sesame brittle:

    1/2 c sesame seeds
    1 Tbsp maple syrup
    1 tsp soy sauce
    1/2 tsp olive oil

For tahini drizzle:

    2 Tbsp tahini
    1 Tbsp lime juice
    1 Tbsp water
    1 tsp maple syrup
    pinch of salt

Instructions

    Heat 1 tablespoon oil in a large pan. Add the onion, carrots and a pinch of salt and cook for 5 minutes until soft.

    Add the spices and cook for another 2-3 minutes. Add the sweet potato and stir to coat in the spices.

    Add the vegetable stock and bring to the boil. Reduce the heat, place the lid on the pan and simmer for 15-20 minutes or until the sweet potato is tender.

    Add the tahini and lime juice and blend until smooth, adding up to another 1/2 cup of water or stock if needed to achieve the consistency you like. Season to taste.

    Serve topped with sesame brittle and tahini drizzle. Sprinkle with a pinch of chilli flakes and some finely chopped parsley, if liked.

For the sesame brittle

    Preheat oven to 150°C/300°F.
    Mix together all ingredients in a small bowl. Spread out on a baking sheet lined with a non-stick baking sheet or parchment paper and bake for 20 minutes until lightly golden. Leave to cool and then break into shards to serve.

For the tahini drizzle

    Put all ingredients into a small bowl and whisk to combine.

Recipe Notes

This recipe makes enough for 2 large or 3 smaller bowls of soup. Easily doubled 

This recipe is from Eat Love Eat, via Karen's kitchen!
 

Root Vegetable Gratin

Root Vegetable Gratin

1 onion, sliced
2 cups fennel,
3 cloves garlic, minced
3 lbs mix of sweet potato, potato, celeriac
1 cup heavy cream
2 cups chicken or veg stock
2 cups grated gruyere cheese
2 tsp thyme
2 1/2 cups breadcrumbs
2 to 3 Tbsp melted butter

Peel and slice veggies 1/4" thick. Heat oven to 350°F. Butter a deep baking dish. Heat 2 Tbsp olive oil over medium heat and add the onions and fennel. Sautee about 5 minutes. Add the garlic and cook one more minute. Combine mixture with remaining vegetables, cream, stock, cheese, thyme, 1 Tbsp kosher salt and 1 1/2 tsp black pepper. Pour into baking dish. Mix breadcrumbs and butter and distribute over top of dish. Bake 1 1/2 hours uncovered, til very tender when tested with a knife. Let set 15 min and serve!

I made this for a meal train for friends who recently had a baby, and it was a big hit. Recipe and photo from Smitten Kitchen blog.

Harvest Dinner Stuffed Winter Squash

Preheat the oven to 375. Halve butternuts and scoop out the seeds. Eye the squash to decide the amount of stuffing you will need. Place in a baking dish, skin side down, and cover with foil. Bake for 20-30 minutes until still firm, but starting to soften. Meanwhile….

Either use leftover whole grains or cook some up fresh. My preference is a mix of wild  or purple rice and brown rice, but I have used barley, whole grain wheat, rye and millet. 

Sauté leeks or onions, garlic and a mix of vegetables (all cut up fine) in olive oil. My preference is carrots, sweet potatoes and kale with a smaller amount of rutabaga, celeriac and turnip. Mix in a cheese of choice. Feta is delicious; soft, flavored goat cheese great. Mix in the grains. Add a smattering of unusual goodies like capers, dried cranberries, golden raisins or cherries. Add curry powder, salt and pepper to taste. Sprinkle some pumpkin seeds or sunflower seeds on top.

Fill the squash and cover with foil. I have loaded the entire top of the baking dish when I’ve made too much filling and it has worked just fine. Cook until the squash is soft. Take the cover off and cook for 3-5 minutes more. 

This is from our own Karen Romanowski. It's the recipe she used to make the stuffed squash at our harvest dinner in November. (Karen Levine loved this one!!)  She says " it's a non-recipe recipe. The ingredients are very flexible, as are the amounts. Stuff any winter squash. Butternuts are great, but it’s been delicious in all varieties. It can be more grain-y or more vegetable-y, use whatever you have, just don’t forget a little curry powder."

Curry Root Fries

1 onion, cut into half-circles
2 med or 1 lg parsnip
1 sweet potato
1 turnip
1 rutabaga
3 garlic cloves, minced
4 tbsp warm coconut oil
2 tspn lemon juice
4 tspn apple cider vinegar
fresh cilantro, chopped

Spice Mix
1 tbsp cumin
1 tspn garlic powder
1/2 tspn smoked paprika
     (regular paprika is fine too)
1/2 tspn hot cayenne
1/2 tspn ginger
1/2 tspn salt

Preheat oven to 400°F. Grease 2 baking dishes with coconut oil. Chop the roots into thin, long fries.  Toss the veggies together with garlic and onion.  Evenly distribute on both dishes. Whisk together coconut oil, lemon juice, and apple cider vinegar.  Pour on the fries. Distribute the spice mixture over the fries.  Use your hands to mix in the seasoning. Bake for 25-30 min.  Toss the fries halfway through with spatula. Garnish with cilantro. Makes about 12 servings

From Archerfriendly - http://www.archerfriendly.com/2010/02/curry-root-fries