Serves 4 to 6

  • 1 Ontario squash, 1 ½ pounds (small butternut or acorn
  • 1 tablespoon butter
  • 1 Ontario onion, chopped
  • 1 teaspoon grated fresh ginger root
  • 2 Ontario apples, peeled, chopped
  • 2 ½ cups chicken broth
  • ½ teaspoon dried thyme leaves
  • Salt and pepper
  • Chopped fresh parsley

1. To cook squash in microwave: pierce skin several times with sharp knife. Microwave on High for 3 minutes to soften peel. Peel and chop 3 cups of squash. Or peel and chop raw squash.

2. Melt butter in large saucepan over medium heat. Add onion and ginger; cook until softened, 3 to 4 minutes, stirring constantly. Add chopped squash,  apples, chicken broth and thyme; bring to boil. Reduce heat, cover and simmer until squash is tender, about 20 minutes.

3. Remove from heat; purée in batches in food processor or blender until smooth. (Can be made a day ahead and refrigerated at this point. Return to pot and  heat slowly until hot. Season to taste with salt and pepper. Garnish each serving with chopped parsley.

Serving suggestion: serve as an appetizer, in shooter glasses or espresso cups.




Serves 6

  • 3 large Ontario sweet potatoes, about 2 pounds
  • 3 large Idared, Northern Spy or McIntosh apples
  • 2 tablespoons butter
  • ½ cup Ontario maple syrup
  • 1/4 cup Dijon mustard
  • 1/4 teaspoon each: salt and pepper
  • 2 cloves Ontario garlic, minced (optional)


1. In saucepan of boiling water, cook unpeeled sweet potatoes until just tender (or pierce several times with fork; microwave on High for 8 to 10 minutes). Let   cool and peel. Cut into 1/4-inch thick slices. Arrange in overlapping circles in shallow lightly greased 10-cup casserole.

2. Core and slice apples into ½-inch wedges. In large skillet, melt butter over medium heat; cook apples, stirring for 2 to 3 minutes or until slightly softened and lightly browned. Tuck among potatoes.

3. Combine maple syrup, mustard, salt, pepper and garlic (if using). Pour over potatoes and apples. (Can prepare ahead to this point up to a day ahead.  Refrigerate.) Bake in 350°F oven for 30 to 40 minutes or until bubbling and hot. Spoon sauce over potatoes to serve.




Serves 6

  • 2 medium Ontario beets, unpeeled, scrubbed
  • 2 slices Ontario bacon
  • 3 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon Ontario maple syrup
  • 2 teaspoons horseradish
  • 1/4 teaspoon each: salt and pepper
  • 8 cups lightly packed torn spinach
  • 1 small unpeeled Ontario apple, cored, diced
  • 1 package (113 g) creamy Ontario goat cheese, crumbled

1. 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 ½-inch thick wedges.

2. Meanwhile, cook bacon in skillet over medium heat until crisp. Let cool on paper towel; crumble.

3. Whisk together oil, vinegar, maple syrup, horseradish, salt and pepper. Place spinach in large bowl; toss with bacon, beets and apple. Toss with dressing.  Serve sprinkled with goat cheese.




Serves 12 to 16


  • 1 cup graham wafer crumbs
  • 3 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • ½ teaspoon ground ginger


  • 3 packages (250 g each) block cream cheese, at room temperature
  • 2/3 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 2 teaspoons vanilla
  • 1 cup Ontario sour cream
  • 3 Ontario eggs


  • 1/3 cup chopped walnuts or pecans (optional)
  • 1/4 cup each: all-purpose flour and packed brown sugar
  • 3 tablespoons unsalted butter
  • 1 teaspoon cinnamon
  • 2 medium Ontario apples, peeled, cored, thinly sliced


1. Crust: In bowl combine all crust ingredients; press firmly onto bottom of lightly buttered 9-inch non-stick springform pan.

2. Filling: In bowl with electric mixer, beat cream cheese, sugar, flour and vanilla until fluffy; beat in sour cream. Beat in eggs one at a time, scraping side of bowl after each.

3. Topping: in bowl with fork, combine walnuts if using, flour, brown sugar, butter and cinnamon until crumbly; set aside.

4. Pour filling into crust; smooth top. Arrange apple slices on top in single layer. Sprinkle with topping.  Bake in preheated 350°F oven for 70 minutes or until    topping is golden brown, set around the edge and centre is just set. Run knife around edge of cake. Let cool completely on rack before removing sides of pan. Refrigerate, loosely covered, for 4 hours or until chilled. Can be made a day ahead.

Variation: When Ontario pears are in season use 1 pear and one apple for the topping.


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