Mabon is the mid-harvest festival when we take time to honor the changing of the seasons. By now, the majority of the crops have been harvested, and the meals are a little heavier in anticipation of the upcoming winter. Below are some recipes and resources to find some wonderful foods to enjoy, not for only Mabon, but all autumn long.
Roasted Butternut Squash Soup
1 large butternut squash, 2 1/2 to 3 pounds
1 1/2 cups apple cider
1/3 cup brown sugar
2 cinnamon sticks, cut in half crosswise
2 tablespoons melted butter
1 cup diced onion
2 tablespoons butter
4 cups chicken broth
1/2 cup heavy cream
Ginger, to taste
Nutmeg, to taste
Salt, to taste
Using a vegetable peeler, peel the squash and cut into chunks, removing seeds and soft fibers with a spoon. In a bowl, add apple cider, brown sugar, and cinnamon stick pieces to the squash, and, then, drizzle all over with the melted butter. Pour the mixture into a 9x13-inch baking pan; cover tightly with foil and cook at 450 degrees Fahrenheit for 1 hour or until very tender.
Then, cook diced onion in a large saucepan with the remaining 2 tablespoons butter. When onion is very tender, add chicken broth and bring to a boil. Remove from heat and set aside. Remove squash from the oven, and remove cinnamon from the squash. With a slotted spoon, transfer the squash to the chicken broth and onion mixture. Add about 1/4 cup of the roasting pan juices to the saucepan, and bring to a simmer. Working in about 4 batches, puree the squash mixture in a blender (unless you have a handy stick blender), and return to the saucepan. Stir in the heavy cream, along with ginger, nutmeg, and salt, to taste. Heat through. Makes about 8 cups
Harvest Morning Muffins
3 eggs
1/2 cup sugar
1/2 cup melted butter
1 cup grated apples
1 cup grated carrots
1 cup whole-wheat flour
1 cup all-purpose flour
1 tbs. baking powder
1/4 tsp. salt
1/2 tsp. cinnamon
Mabon Recipes
By Pandora Wolf
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