Tag Archives: apple

Sweet Harvest Cornbread for Breakfast or Dessert

Hello Harvesters

This week’s recipe is for a delicious bread that you can make with your winter squash and pumpkin pie spices.

Sweet Harvest Cornbread with Pecan Streusel




1.5 cups flour

1 cup cornmeal

1 cup pureed squash

¼ teaspoon nutmeg

¼ teaspoon ginger

¼ teaspoon cloves

½ teaspoon cinnamon

2 teaspoons baking powder

1 teaspoon salt

½ tsp. vanilla

2 tbsp. maple syrup

1/3 cup brown sugar

2 tablespoon cane sugar

1 cup buttermilk

¼ melted coconut oil + 1 tablespoon for pan

2 apples peeled and chopped



3 tablespoons melted coconut oil

¼ brown sugar

½ cup chopped pecans

¼ flour




Preheat oven to 400. Peel and chop at least 1 cup winter squash into 1 inch pieces (most anything will do, but I would avoid spaghetti squash). Place in pan and cover with ½ inch water. Bring to boil and cook until very soft (about 10 minutes). Puree* and set aside.


Combine dry ingredients in large mixing bowl (including sugar). In a smaller bowl, combine buttermilk, coconut oil, maple syrup, vanilla and egg. Add wet ingredients to dry, then fold in squash puree and chopped apples.


Coat skillet with melted coconut oil and pour in batter. Combine all streusel ingredients in small bowl then sprinkle over batter. Bake for 40-55 minutes until toothpick comes out clean (remember the apples will keep it moist, so it might take longer than expected).


*if you have a lot of extra squash making a puree and keeping it frozen for baking/soup/etc. is a great way to preserve it




Original recipe and photo for PCH by Kayla Waldorf

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Roast Gold Beet and Apple Salad


  • 2 medium gold beets, unpeeled and scrubbed
  • 3 tbsp olive oil
  • 2 tbsp red wine vinegar
  • 1 tbsp maple syrup
  • 2 tsp horseradish
  • Salt and pepper to taste
  • 8-10 leaves green leaf lettuce (optional)
  • 1 small unpeeled apple, cored and diced
  • 4 ounces goat cheese, crumbled
  • ¼ cup sunflower seeds


  • Individually wrap each beet in double layer of foil. Roast on baking sheet in 425°F oven until tender, about 1 hour.  Let cool enough to handle; peel and cut into 1/2-inch thick wedges. 
  • Rinse leaves of lettuce and cut into strips if desired.
  • Whisk together oil, vinegar, maple syrup, horseradish, salt and pepper.
  • Place lettuce in large bowl; toss with beets and apple. Toss with dressing.
  • Serve sprinkled with sunflower seeds and crumbled goat cheese.