The wheel is turning again. Mabon has arrived. The days are getting shorter and the weather is cooler. It’s the perfect time for a harvest feast. Here are a few of my favorite easy Mabon recipes. Enjoy!
Butternut Squash Soup
- 1 large squash, cubed
- 1 red bell pepper, chopped
- 1 medium yellow onion, chopped
- 3 cloves garlic, peeled and smashed
- 7 cups water
- 1 tablespoon salt
- 2 tablespoons sugar
- ½ cup heavy cream
- Fresh thyme (optional) for garnish
Combine all ingredients except cream in large soup pot. Bring to boil. Cover and simmer for 35 minutes. Using an immersion blender, puree the soup until silky smooth. Add the heavy cream and bring to a simmer. Ladle into soup bowls and garnish with thyme if desired.
Harvest Pot Roast
- 6 slices beef bacon
- 3 pounds cubed root vegetables of choice
- Salt and pepper
- Dried rosemary to taste
- 3 pound venison roast
- 1 ½ cups beef broth
- 3 tablespoons tomato paste
Place bacon slices in bottom of slow cooker. Mix root vegetables over bacon. Sprinkle with salt, pepper, and rosemary. Place venison on top of vegetables. Add remaining rosemary. Combine beef broth and tomato paste and pour over roast. Cover and cook on low for 9 hours.
Apple Crisp
- 10 cups apples, peeled, cored, and sliced
- 1 cup white sugar
- 1 tablespoon and 1 cup all-purpose flour
- 1 teaspoon ground cinnamon
- ½ cup water
- 1 cup quick-cook oats
- 1 cup packed brown sugar
- ¼ teaspoon baking soda
- ½ cup butter, melted
Preheat oven to 350 degrees. Place the apples in a 9×13 baking dish. Mix the sugar, 1 tablespoon flour, and cinnamon. Sprinkle over apples. Pour water over apples. Combine remaining ingredients. Crumble evenly over apple mixture. Bake for 45 minutes.