Harvest Recipes

These recipes feature the best flavors of fall! Feel free to send us your own seasonal favorites.

Apple Berry Crisp

  • 2 cups chopped apples
  • 1 (10 ounces) package Wild Harvest® Organic Frozen Raspberries, thawed, drained
  • 1/2 cup Wild Harvest Organic Light Brown Sugar, divided
  • 1/2 cup whole wheat flour, divided
  • 1/2 teaspoon Wild Harvest Organic Ground Cinnamon, divided
  • 1 cup Wild Harvest Fruit & Nut Granola
  • 1/4 cup Essential Everyday Butter, softened
  1. In large mixing bowl, combine apples, berries, 2 tablespoons sugar, 2 tablespoons flour and ¼ teaspoon cinnamon. Transfer to a greased 9x9-inch baking pan. Set aside.
  2. In same bowl, combine remaining sugar and flour with granola, butter and remaining cinnamon, mixing until butter is well incorporated. Sprinkle over apple mixture.
  3. Bake in a preheated 350°F oven 35 minutes or until golden brown and bubbly.

Caramelized Butternut Squash

  • 2 medium butternut squash (4 to 5 pounds total)
  • 6 tablespoons unsalted Essential Everyday butter, melted
  • 1/4 cup Essential Everyday light brown sugar, packed
  • 1 1/2 teaspoons Essential Everyday salt
  • 1/2 teaspoon Essential Everyday ground black pepper
  1. Preheat the oven to 400 degrees F.
  2. Cut off and discard the ends of each butternut squash. Peel the squash, cut them in half lengthwise, and remove the seeds. Cut the squash into 1 1/4 to 1 1/2-inch cubes and place them on a baking sheet.
  3. Add the melted butter, brown sugar, salt, and pepper. With clean hands, toss all the ingredients together and spread in a single layer on the baking sheet.
  4. Roast for 45 to 55 minutes, until the squash is tender and the glaze begins to caramelize. While roasting, turn the squash a few times with a spatula, to be sure it browns evenly. Taste for seasonings and serve hot.

Pumpkin Pie Dip

  • 2 cups heavy cream
  • 4 ounces instant vanilla pudding mix
  • 1/2 cup canned pumpkin
  • 2 teaspoons pumpkin pie spice
  • Ginger snap cookies, for serving
  1. In a stand mixer, beat heavy cream and vanilla pudding mix until stiff peaks form, 1 to 2 minutes.
  2. Add pumpkin and pumpkin pie spice and stir to combine.
  3. Chill if desired. Serve with ginger snaps.

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