Maple Butternut Squash & Apple Casserole

I saw this recipe and thought it sounded so easy and amazing for a nice fall dinner. I had all the ingredients on hand from the farm market. I love using fresh ingredients that are in season. This will make your home smell amazing and it tastes like fall on a plate. I mean come on – squash, honeycrisps, maple syrup, cinnamon, pumpkin seeds – mmmmmm.

Maple Butternut Squash & Apple Casserole

1/2 cup basmati rice (or rice of choice)
1 cup water
1 lg honeycrisp apple (or apple of choice), cored and chopped into cubes
1/2 Tbsp apple cider vinegar
1 Tbsp Maple Syrup
1/2 butternut squash, washed and chopped into 1” cubes (~3/4 lb)
1 Tbsp Earth Balance Buttery Spread
1 Tbsp Maple Syrup
1/2 tsp cinnamon
1/2 tsp curry powder
1/8 tsp nutmeg
1/4 tsp sea salt
2 Tbsp Pumpkin Seeds

Directions: Turn your slow cooker onto high and place rice and water into slow cooker. Return cover to slow cooker and chop apple into cubes – let marinate in apple cider vinegar and maple syrup. Chop up the butternut squash into cubes and add squash to the slow cooker. Next melt Earth Balance in microwave and add maple syrup, cinnamon, curry powder, nutmeg, and sea salt. Stir together until combined. Pour over butternut squash and basmati rice. Lastly, add marinated apples and pumpkin seeds on top of rice and squash. Let simmer for 3-4 hours - stirring occasionally (if home). Let the amazing scents of fall fill your home and then enjoy!! Garnish with more curry, cinnamon, and sea salt. Dig in!!

From: Oh She Glows

Mocha Fudge Brownies

These brownies are so DENSE and FUDGY oh my god they really are amazing. Perfect amount of chocolate, chips and a hint of a coffee flavor. No one will ever detect the secret ingredient in these that make them so much healthier than the conventional brownie! These are amazing on top of a big bowl of coconut ice cream.

Mocha Fudge Brownies

1/2 avocado (1/4 cup packed)
1/3 cup agave nectar (or all natural sugar)
1/3 cup pure maple syrup
2 tbsp sunflower oil
1 tbsp ground flax seeds
2 tsp pure vanilla extract
2 tsp organic dark roasted coffee
1 1/4 cup all purpose flour
3/4 cup cocoa powder
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp sea salt
1/3 cup dark chocolate chips

Directions: Preheat the oven to 350F. In a large bowl, gently smash the avocado with a fork to break apart. Using a hand mixer, process the avocado until smooth. Add the agave, maple syrup, oil, flaxmeal, vanilla extract, and coffee and mix until smooth. In a medium sized bowl, mix together the flour, cocoa, baking powder, baking soda, and salt. Slowly add the dry ingredients to the wet and mix on low or stir by hand until just mixed. Stir in chocolate chips. Using a spatula, plop the mixture into a non-stick 8'’ x 8” square baking pan. The batter will be VERY THICK so just press down the batter with your spatula until it’s evenly spread out. Place in oven and bake for 20 minutes. The brownies will rise and become thicker and it may not look like the brownies are finished but you must remove them from oven after 20 minutes otherwise they will be too dry. Cool brownies for 20 minutes and if you want – pop them in the freezer for about 30 minutes to set and firm. Use a sharp knife to cut into 9 squares.

From: Oh She Glows