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Maple Glazed Sweet Potatoes 

From Willy Street Co-op Production Kitchen

The sweet potato has never tasted so good! One of your favorite dishes re-imagined with more color and flavor than ever before.

 4 1/2 tsp. tapioca flour

 pinch salt

 1/4 tsp. cinnamon

 1/4 c. dried cranberries

 1/4 c. maple syrup

 1/4 c. apple juice

 1/4 c. orange juice

 3 1/2 lb. sweet potatoes, cut into cubes

Directions: Steam sweet potatoes over boiling water until just tender, about 10-12 minutes. Set aside. In a saucepan over medium heat, combine the orange juice, apple juice, maple syrup, dried cranberries, cinnamon, and salt. Bring to a simmer. Slowly stir in the tapioca flour, and raise the heat to medium high, and while stirring, bring to a gentle boil. Remove from heat. In a large bowl, gently toss the sweet potatoes with maple glaze to coat. Enjoy!

Parmesan Polenta with Roasted Butternut Squash

Creamy and ultra flavorful, the polenta is the perfect accompaniment for bright butternut squash.

1 butternut squash

1 red onion

2 1/2 c. broth

3/4 c. corn meal

2/3 c. parmesan

1 c. water

1 tsp. fresh herbs

2 Tbs. olive oil

1 tsp. cumin

1/2 tsp. nutmeg

sea salt


Directions: Preheat oven to 400ºF. Toss squash and onion with olive oil, cumin, nutmeg, salt, and pepper. Spread on a cookie sheet and roast for 40 minutes turning once. 3. Combine broth and water and bring to a boil. Whisk in corn meal and herbs. Reduce heat to low, cover, and simmer for 10 minutes or until thick. 4. Remove from heat and stir in parmesan. Serve polenta with oven-roasted squash and onion on top.

Creamy Harvest Soup

3 lb. butternut squash

3 1/2 lb. carrots, coined

3 lb. sweet potatoes

1 large onion, minced

1 Tbs. salt

1/4 c. olive oil

1 bay leaf

2 qt. veggie broth

2 1/2 qt. soymilk


Directions:  Halve the sweet potatoes. Halve the squash, sprinkle with olive oil and remove seeds. Bake both for 45 minutes at 350º until tender. At the same time, mix the carrots with a small amount of additional olive oil and salt and roast until dark, but not burned. While the vegetables are baking, sauté the onion and bay leaf in 1/4 cup olive oil until slightly caramelized. Add soymilk, salt, and veggie broth. Simmer very lightly to release bay leaf flavor into the soup. After the vegetables are done, scoop out the flesh from the squash and sweet potatoes. Add the vegetables to the soup. Puree with hand mixer or in blender until smooth. Adjust with more broth if the soup is too thick. Garnish with parsley and serve.

Turkey Hash 

Adapted from

Loaded with leftover turkey and other Thanksgiving ingredients, this hearty hash would make an excellent day-after-Thanksgiving breakfast (or lunch, or dinner)!

1 c. chicken stock

1 c. cream

1 tsp. Worcestershire sauce

2 dashes hot sauce

1 Tbs. dry sherry

4 Tbs. butter

3 slices bacon

1 onion

1 red bell pepper, diced

1 poblano pepper, diced

1 lb. red potatoes, diced

1 Tbs. chopped fresh thyme

3 clove garlic, minced

2 c. chopped cooked turkey

4 eggs

Directions: In a small bowl, whisk together the chicken stock, cream, Worcestershire sauce, hot sauce, and sherry. Set aside. Heat a large skillet over medium-high heat. Melt 2 tablespoons of the butter, and add the bacon. Cook until crispy, about 5 minutes. Stir in the onion and peppers, and cook until softened, 10-12 minutes. Add the potatoes, garlic, and chopped turkey, and sprinkle with salt and pepper. Cook, stirring occasionally, until the potatoes begin to turn golden, about 15 minutes. Pour the stock and cream mixture evenly over the hash, then mash lightly with the back of a spoon, pressing the hash into the skillet. Cook until the hash holds together in a loose cake, and is browned on the bottom, 25-30 minutes. Set a 12-inch plate over the skillet, and carefully flip over to invert the hash onto the plate. Set aside.

Melt the last 2 tablespoons of butter in the skillet and scrape up any browned bits. Slide the hash back into the skillet, with the cooked side up. Crack the eggs on top of the hash. Cook until the potatoes are tender and the hash is browned on the bottom and the eggs are set, about 10 minutes. 

Serve hot, with more hot sauce if you like.

Middle Eastern-Spiced Squash and Bean Stew 

Adapted from

This hearty stew is comfort food at its best. Not heavy, but satisfying and full of healthy ingredients.

2 Tbs. coconut oil

1 onion, diced

2 carrots, diced

4 clove garlic, minced

2 red chiles, diced

4 roma tomatoes, chopped

1 Tbs. ground cumin

1 Tbs. tomato paste

3 c. cubed butternut squash

3 c. vegetable stock

salt and pepper

14 oz. chickpeas

1 lemon, juiced and zested

plain whole milk yogurt

fresh mint

cooked brown rice

Directions: Warm the coconut oil in a large, heavy pot over medium heat. Stir in the onions, carrots, and a pinch of salt, and cook, stirring, about 3 minutes, until slightly tender. Add the garlic, chiles, and tomatoes, and cook, stirring, for 5 minutes. Add the cumin, tomato paste, and a pinch of salt and pepper, and stir to combine. Stir in the squash and vegetable stock, then reduce heat to low and cover. Cook 30-40 minutes until the squash is tender. Add the chickpeas and simmer, uncovered, for 10 minutes. Add the lemon juice and zest. Taste, and adjust the seasoning as needed. Spoon a generous portion of stew over bowls of brown rice. Top with yogurt, if using, and fresh mint, and enjoy hot.