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8 cups chicken or vegetable broth
1 large butternut squash - peeled, seeded, and cut into chunks
4 stalks celery thinly sliced
2 apples - peeled, cored, and diced
1 leek thinly sliced (white and pale green parts only)
6 cloves garlic minced
2 teaspoons ground allspice
1 1/2 teaspoons thyme
6 parsnips peeled and cut into chunks, or more to taste
2 tablespoons coconut oil
1 cup half-and-half

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Pour chicken broth into a large stockpot over medium-high heat; add squash, celery, apples, leek, garlic, allspice, and thyme. Bring the mixture to a simmer and cook until the vegetables are completely tender, about 30 minutes.
  3. While the vegetables simmer, put parsnips into a large bowl. Pour coconut oil over the parsnips and toss to coat. Spread parsnips onto a baking sheet.
  4. Roast parsnips until tender and browned, about 30 minutes; add to soup.
  5. Ladle vegetables and liquid into a blender in batches so the blender bowl is no more than half full. Hold lid in place with a towel and pulse blender a few times before leaving on to blend; puree until smooth. Repeat until all soup is pureed.
  6. Pour pureed soup into the pot, stir half-and-half into the soup, and cook until hot, about 5 minutes. Serves 8

cooking spray
3 1/2 cups unbleached all-purpose flour
3 tablespoons ground cinnamon
1 1/2 tablespoons ground nutmeg
2 teaspoons ground cloves
1 teaspoon ground ginger
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
2 cups dark brown sugar
1 cup white sugar
1 cup unsweetened applesauce
4 eggs, lightly beaten
1 (15 ounce) can solid-pack pumpkin
1/2 cup water

  1. Preheat oven to 350 degrees F Grease 2 loaf pans with cooking spray.
  2. Mix flour, cinnamon, nutmeg, cloves, ginger, baking soda, salt, and baking powder together in a large bowl.
  3. Combine brown sugar, white sugar, applesauce, and eggs in a large bowl. Add pumpkin and mix well. Add flour mixture alternately with water, mixing well between additions. Divide between the prepared loaf pans.
  4. Bake loaves in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 65 minutes. Cool in pans for 10 minutes. Invert onto a wire rack to cool completely.

1 small butternut squash (about 1 1/2 lb.), peeled, seeded, cut into 1/2-inch cubes
2 tablespoons olive oil
1-pound spaghetti
2 tablespoons unsalted butter melted
2 tablespoons finely chopped fresh sage
1/4 cup grated Parmesan

  1. Preheat oven to 400℉.
  2. Line a baking sheet with heavy-duty aluminum foil.
  3. On baking sheet, toss squash with oil and 1/4 tsp. salt to coat.
  4. Spread squash in a single layer and roast until soft, stirring occasionally, about 25 minutes.
  5. Bring a large pot of salted water to boil.
  6. Cook spaghetti until just tender, about 10 minutes, or as package label directs.
  7. Drain, reserving 1/2 cup of pasta cooking water.
  8. Return spaghetti to pot and add squash, butter and sage.
  9. Stir, adding pasta water as necessary to moisten.
  10. Serve immediately, topping with Parmesan. Serves 6

Recipe Detail