Maple Roasted Butternut Squash & Apple Salad


  • 1 small butternut squash, peeled and chopped
  • 3 Granny Smith apples, chopped
  • 1/2 Tbsp olive oil
  • 1 Tbsp maple syrup
  • mixed salad green
  • 1/4 cup dried cranberries
  • 1/2 cup roasted pumpkin seeds
  • 3/4 cup Feta cheese
  • salt and freshly ground pepper

For the dressing

  • 2 cloves garlic
  • 1 Tbsp Dijon mustard
  • 1 Tbsp whole grainy mustard
  • 2/3 cup maple syrup
  • 1/3 cup apple cider vinegar
  • 1 cup vegetable oil


  1. Preheat the oven to 200 degrees C. Place the butternut squash and the apple chunks on a large baking sheet. Add olive oil, maple syrup, salt and pepper and toss. Roast the squash and the apples for 25-30 minutes, turning once, until tender. Remove from the oven and cool to room temperature.
  2. While the squash and apples are roasting, make the maple mustard dressing. Combine garlic, mustard, syrup, vinegar, salt and pepper in a blender. Blend until smooth. With the machine running, pour in oil in a slow, steady stream to emulsify. You should have about two cups of dressing. You can store the leftover dressing in the refrigerator for about two weeks.
  3. Place the mixed greens in a large salad bowl and add the butternut squash, apples, dried cranberries, roasted pumpkin seeds and Feta cheese. Drizzle dressing over the salad to moisten and toss well. Serve immediately.

*Note: you can also serve this salad with a balsamic or cranberry dressing.

Toffee Apples


  • 8 small apples, you can choose your favourite ones (usually sweet and crunchy ones are the best!)
  • 2 cups white sugar, granulated
  • 1/2 teaspoon white vinegar
  • 1/2 cup water
  • 1/2 teaspoon red food colouring or whatever color you would like your apples to be


  1. Line a tray with parchment paper. Wash and dry apples and twist off the stems. Insert a lollipop stick, popsicle stick, or thick wooden skewer into the top of each apple.
  2. In a medium sized, heavy based, sauce pan combine the sugar water and vinegar. Bring the mixture to the boil. To prevent burning on the sides of the pan, use a wet pastry brush to wipe the sugar granules that collect above the boiling mixture. Do not stir the mixture. After mixture is boiling well, simmer for 20 minutes or until it reaches the hard crack stage (about 150 C). You can test for the hard crack stage by dropping a small spoonful of the mixture into a cup of cold water. If it becomes instantly hard (like a piece of boiled sweet) and cracks when you tap it, it is ready.
  3. Stir in the food colouring until the color is uniform. Remove the pan from the heat. The mixture will be bubbly. It is important to wait until it stops bubbling to dip the apples, or they will be covered with little bubbles.
  4. To dip the apples, carefully tip the pan to one side and insert one side of the apple into the mixture and rotate it until it is covered. Allow it to drain a little and place the apple on the wax paper to cool and harden.

Cinnamon Sugar Pumpkin Seeds

Don't discard the seeds after you've carved your Halloween pumpkin. Turn them into a salty snack by adding olive oil, salt and your choice of spices and baking them until crisp and golden. Or try this delicious recipe!


  • 3 cups pumpkin seeds dried for at least 24 hours
  • 3 Tbs coconut oil or butter
  • ½ tsp vanilla extract
  • 4 Tbs granulated sugar
  • 2 tsp ground cinnamon
  • 1 tsp sea salt

To dry pumpkin seeds:

Remove from pumpkins and rinse thoroughly. Spread out in a single layer on a baking sheet lined with paper towels. Let sit at room temperature for 24 hours, changing the damp paper towels out for dry ones after about 12 hours and stirring occasionally.


  1. Preheat oven to 160°C. Very lightly grease a large baking pan, set aside.
  2. In a small bowl, mix together sugar, cinnamon, and salt. Set aside.
  3. Melt coconut oil or butter in a large microwave safe bowl or on the stovetop in a pot.
  4. Remove from heat and stir in vanilla.
  5. Mix in pumpkin seeds until they are all evenly coated.
  6. Add dry ingredients to the pumpkin seeds and mix until all evenly coated.
  7. Spread pumpkin seeds on your prepared baking pan in single layer.
  8. Bake for 25-35 minutes, stirring every 10 minutes, until seeds begin to brown.
  9. To test for doneness: remove a few seeds from the pan and let sit on the counter to cool. If they harden up, the seeds are done. If they remain soft, return to the oven, checking them after 5 minutes. Continue baking in 5 minute intervals until done.
  10. Once seeds are done, transfer them from the warm pan to another pan lined with parchment paper to let cool.

Pumpkin Chips

  • 500g pumpkin
  • Olive oil
  • Rosemary
  • Salt


Peel the pumpkin and cut it in thin slices (3 mm).

Dry the slices with kitchen towel and place them in a single layer on an oven tray lined with parchment paper.

Cook in the oven
Drizzle with olive oil, add rosemary and sea salt.
Bake in pre heated oven for 20 minutes at 200C.

Deep fry
Fry pumpkin chips in vegetable oil for 3 minutes.
Move them on kitchen towel, sprinkle with salt and rosemary.

Southwestern USA Sauteed Corn


  • 1 tablespoon butter
  • 3-1/3 cup fresh corn, kernels cut from the cob
  • 1 plum tomato, chopped
  • 1 tablespoon lime juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/3 cup minced fresh coriander



  1. In a large cast-iron or other heavy skillet, heat butter over medium-high heat.
  2. Add corn; cook and stir until tender, 3-5 minutes.
  3. Reduce heat to medium-low; stir in tomato, lime juice, salt and cumin.
  4. Cook until heated through, 3-4 minutes.
  5. Remove from heat, stir in coriander.

Herb-Roasted Parmesan acorn Squash


  • 2 large acorn squashes (cut into thin moon shapes)
  • 2 tbsp extra virgin olive oil
  • 2 garlic cloves (minced)
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp fresh thyme (or sage)
  • 4 tbsp parmesan cheese (grated)


  1. Preheat the oven to 200°C.
  2. Slice the acorn squash in half lengthwise. Remove the seeds then cut each half into thin moon shaped slices.
  3. Add the sliced squash to a large bowl. To the bowl of squash add extra virgin olive oil, garlic, salt, black pepper and fresh thyme. Mix well until the sliced squash is fully coated with seasoning.
  4. Transfer the squash to a baking sheet and, using your hands, gently press parmesan cheese onto the squash for maximum coverage.
  5. Bake in the oven for 25 minutes or until squash is cooked through and parmesan cheese is crispy and slightly browned.
  6. Garnish with additional parmesan cheese and herbs, if desired.
  7. Serve warm and enjoy.

How to flavour your Squash?

Here are some herbs that pair great with the autumn vegetable.

Sage and squash is like a match made in heaven. If you really want the flavour of sage to come through, get some butter going in a pan and fry the sage, a few seconds each side, to bring its oils out. The butter and sage alone make for a great butternut squash ravioli sauce.

Oregano is one of those herbs that you didn't realise your dish tasted better with it until you actually put it in. Try roasted squash with red onion, oregano, and mint.

The ever ubiquitous Basil is great with squash! Try risotto with butternut squash, leeks, and basil.

Squash and pumpkins for the most part are fairly mild in flavour, though quite sweet. With the addition of pungent, spicy Chives, you get a better balance of flavours.

Marjoram is a fairly delicate herb, which makes it great alongside squash, as it won't overpower squash's natural sweetness.

Parsley, like basil, is one of those wonderfully versatile herbs that go with just about everything. Chop it up and liven up your squash dish for something with a little more depth.

Roasted Romanesque Cauliflower

  • 1 head of Romanesque cut into bite size pieces
  • olive oil
  • salt and pepper
  • 1 pinch garlic powder or two garlic cloves peeled
  • 1 pinch paprika


  • Preheat oven to 220 degrees C. Line a baking sheet with aluminum foil.
  • Spread Romanesque onto the prepared baking sheet; drizzle with olive oil and season with salt, black pepper, garlic powder, and paprika.
  • Roast in the preheated oven until tender, 15 to 20 minutes.

Corn Salad

  • 1 tablespoon butter
  • 4 cups fresh corn kernels
  • Salt and pepper to taste
  • 1 red bell pepper cored, seeded and finely chopped
  • 1/4 cup red onion finely chopped
  • 1 jalapeno finely chopped
  • 1/2 cup fresh coriander leaves chopped, plus more for garnish
  • 3 tablespoons lime juice
  • 1/4 cup sour cream
  • 2 tablespoons mayonnaise
  • 1/2 teaspoon cumin
  • 1/4 teaspoon smoked paprika
  • 1/2 teaspoon chilli powder plus more for garnish
  • 1/3 cup feta cheese


  • Melt the butter in a large pan over medium-high heat.
  • Add the corn to the pan and cook for 3-5 minutes or until lightly charred. Season with salt and pepper to taste.
  • Let the corn cool to room temperature, then place it in a bowl with the red bell pepper, onion, jalapeno and chopped coriander.
  • In a small bowl, whisk together the lime juice, sour cream, mayonnaise, cumin, smoked paprika and chilli powder.
  • Pour the dressing over the corn mixture and toss to coat. Sprinkle with feta cheese, additional chilli powder, and additional coriander, then serve.

Corn Chowder

  • 8 slices bacon, diced
  • 2 Tbsp unsalted butter
  • 1 medium brown onion, diced
  • 1/4 cup plain flour
  • 2 cloves garlic, minced
  • 5 cups water - (chicken broth or vegetable broth may be substituted)
  • 8 ears yellow sweet corn - (husks and silks removed)
  • 1 lb potatoes, sliced into 1/2 inch pieces
  • 1/4 tsp dried thyme
  • 1/4 tsp smoked paprika
  • salt and black pepper, to taste
  • 1 cup heavy cream
  • handful of chopped fresh chives


  • Slice corn kernels off the cob and set aside.  Take each ear of corn and hold it over a bowl.  Use either the back of your knife or a spoon and scrape any remaining pulp and juice from the cobs.
  • Cook bacon pieces in a large heavy bottomed pot over medium heat.  Cook for about 5-8 minutes, or until bacon is crisp.  Use a slotted spoon to move to a paper towel lined plate and set aside.
  • Use a clean paper towel to absorb some of the bacon grease, reserving about 1 Tbsp of grease in the pot.  Add butter and melt over medium heat.
  • Add diced onions and cook about 5 minutes, until soft.  Add garlic and flour and cook about 1 minute, stirring often.
  • While whisking, pour in water and increase heat to medium-high.  Add in corn, potatoes, thyme, smoked paprika, and salt and pepper.  Stir and bring to a low boil, then reduce heat to medium-low and simmer.
  • Simmer, stirring every so often, for 15-20 minutes, until potatoes are fork tender.
  • Use an immersion blender to blend about half the soup until smooth. Stir the blended soup back into the pot.
  • Add in heavy cream and about half the chives.  Stir in and heat through.
  • Serve sprinkled with remaining chives and cooked bacon pieces, if desired.