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Roasted Acorn Squash with Currants, Walnuts & Cinnamon Honey

 

This acorn squash dish is easy to prepare, quick to serve and a delicious accompaniment to a festive occasion or cozy night. We dressed the squash with cinnamon honey, as a healthier and more decadent alternative to brown sugar. This dish is just the right amount of holiday decadence.

Acorn Squash Recipe

Ingredients:

2 medium sized acorn squash, cut into quarters
2 t extra virgin olive oil
2 t Cinnamon Honey, to drizzle
pinch of salt

For the warm sauce:
6 T butter
8 sage leaves
1/2 c currants
3/4 c chopped walnuts
6 T Cinnamon Honey
pinch of salt

Procedure: 

1. Preheat the oven to 400°.
2. Place the quartered squash on a sheet tray, drizzle with oil, honey and sprinkle with salt.  Bake until knife tender, about 1 hour.
3. Prepare the warm sauce in advance, and reheat, or just before serving: In a small saucepan heat the butter at medium heat until foaming.  Add in the sage and cook until crispy about 1 minute.  Add in the currants, walnuts, honey and salt and cook 3 minutes more. 
4. Remove the squash from oven, plate, and pour over the sauce just before serving.  

Carrot Ginger Soup with Cinnamon Infused Honey ( V & GF )

Our cinnamon honey is a go-to natural sweetener for chais and black teas, but we get particularly excited over its versatility in the kitchen.  Simply adding a drizzle to roasted vegetables or as an accent on a cheese board, there are so many (possibly too many) places that cinnamon honey can become an addiction.  Rich in Vitamin C & antioxidants,  this spicy ginger soup feels like an indulgence, when it couldn't be healthier or simpler!

Carrot Ginger Soup with Cinnamon Infused Honey ( V & GF )

Serves: 4-6

Time: 1 hr

Ingredients:

5 medium carrots
1 large yam peeled and cut into ½ inch medallions
2 T virgin coconut oil
A 2 inch piece of ginger peeled and thinly sliced (medallions are easiest to cut)
1 smashed clove of garlic, peeled
¼ tsp turmeric 
Saratoga Tea & Honey Cinnamon Honey
Chives for garnish
optional garnishes:  plain Greek yogurt, pan roasted mushrooms

Procedure:

    1. Preheat the oven to 400°. Cut the thick end of the carrots in quarters length wise, and if needed the smaller end in half. Try to have all the carrot pieces the same thickness so they can cook evenly.
    2. On a baking sheet add your carrots and yams, drizzle with coconut oil and sea salt to taste. Roast at 400° until golden and caramelized. About 35-45 minutes
    3. In a small pan, sautée the garlic and ginger in 1 T coconut oil.  Once softened, add in the turmeric and a  1/2 tsp cinnamon honey and cook another minute longer to bring the flavors together.
    4. When carrots and yams are done roasting, combine them with the garlic and ginger in blender. Blend with 2-3 cups of water until you have your desired thickness.
    5. Serve with a dollop of yogurt (optional), a drizzle of cinnamon honey and a sprinkle of freshly sliced chives.  As another earthy addition, add pan roasted mushrooms if you would like to add a heartier component to the soup. 
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Pumpkin Spice Chai & Honey

Make a batch of Pumpkin Spice Chai at Home!

  1. Simmer 1 oz of Pumpkin Spice Chai in with 3 quarts of water for one hour.  Turn off after the hour, strain and prepare for immediate use or cool down for later use. This will make 10 - 12 cups of tea.
  2. To serve, if cool, reheat the chai in a saucepan or microwave.  Add in 1 oz of warmed milk or almond milk per 8 oz of chai for a latté.  Sweeten with your honey of choice (about .5 oz).  We recommend our Pumpkin Spice, Cinnamon or Wildflower Honey!

Pumpkin Spice Chai