Recipes

Place butternut squash, red peppers and onions in a roasting pan. Season with salt, pepper herbes de provence and olive oil. Roast in a preheated oven of 425 degrees for 45 minutes to an hour, stirring occasionally, until soft.

Add roasted vegetables, broth and cider to slow cooker. Cook on low for 6-8 hours, or on high for 4 hours.

Process in blender until smooth. Add additional broth or water to thin to desired thickness, and adjust seasonings to taste. Drizzle in heavy cream and blend on low to incorporate.

Serve and garnish.

---

Red Pepper Curls

Cut off sides of bell pepper and place them on cutting board, skin side down.

Shave off the flesh, leaving a thin layer above the skin

Trim to a rectangular piece and julienne parallel to the shorter edge.

Place in ice cold water and let sit 15-30 minutes, and peppers should curl up.

Store in a plastic container in the refrigerator.

---

Parsnip Puree

2 medium parsnips (1 lb)

1 Tablespoon butter

1-2 Tablespoons (½ - 1oz) Heavy Cream

¼ - ½ cup (2-4 oz) chicken stock

Salt and Pepper to taste

Combine parsnips in a pot with enough salted cold water to cover. Place over moderately high heat, cover, and bring to a boil. Continue boiling until tender, about 30 to 45 minutes. Drain. Pureé hot parsnips, butter, and heavy cream until smooth. Thin with stock until desired consistency is reached.