Apple Green Chile Pie

1 1/2 quarts sliced, peeled, tart apples
1/2 cup green chile
1/2 cup sugar
1 1/2 tsp cinnamon
1/8 tsp nutmeg
2 Tbsp lemon or apple juice

Topping;
1 cup packed brown sugar
3/4 cup flour
1/2 cup butter
1/2 cup chopped pecans, walnuts, or pinons

350 for 1 hour

Mix the top set of ingredients and place in pie dish.
Combine butter, brown sugar and flour until crumbly texture, and pack over apples.
Sprinkle nuts and pack slightly to hold.

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Grilled Corn Chipotle Soup from Blue Corn Cafe

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Roasted Butternut Squash with Apples

20 oz container, peeled and cubed butternut squash or 1-1/2 lbs. butternut squash, peeled, seeded and cubed 1 large onion, peeled and diced 1 Tbsp. olive oil salt and pepper, to taste 3 Tbsp. red wine vinegar 3 Tbsp. maple syrup 1 Granny Smith apple, peeled and cubed 1/4 cup chopped walnuts 1/4 cup dried cranberries, such as Craisins Preheat oven to 350 degrees. Toss squash, onion and olive oil together in a large roasting pan. Season with salt and pepper. Roast for 45 minutes or until browned and tender. Whisk together red wine vinegar and maple syrup. Pour over squash. Roast another 5-10 minutes. Remove squash from oven. Toss with apples, walnuts and cranberries. Serves 6.

Harrington Cookbook

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