Harvest Casserole

Approx. 6 cups of sliced apples (you can leave on skins; I use a food processor)
1 medium-large squash, baked or microwaved and scooped out of skin
1 package of bacon, fried in pan until crispy
4 medium carrots, scrubbed and chopped
2 tbsp minced garlic
Pecan halves
Cinnamon
Nutmeg
Salt
Honey

Using a rectangular casserole dish, place a layer of apple slices on the bottom, enough to cover the bottom well.  Sprinkle with a thin layer of cinnamon and nutmeg.  Spread the cooked squash over the apples.  Sprinkle with thin layer of salt.  Crumble the bacon evenly over top of squash layer.  Add one more layer of apples and sprinkle with cinnamon and nutmeg.  Saute in olive oil or coconut oil on medium heat the minced garlic and chopped carrots until carrots are just done.  Then spread over the layer of apples in the casserole dish.  Sprinkle with salt.  Scatter pecans on top.  Drizzle honey lightly over top layer.

Bake uncovered at 350 degree for 45 minutes.

Iced Peanut Butter, Nutmeg Almond Milk

Blend together:
-2 tbsp natural peanut butter
-2 cups almond milk
-3-4 large ice cubes
-1/8 tsp nutmeg
-coconut sugar or other sweetener to taste

Enjoy!