cut the squashes in half vertically and arrange them face-up on a sheet pan', 'drizzle 1 tablespoon of olive oil on top of the squash and bake in the oven at 400 degrees for about an hour', 'remove the squash when its tender and soft', 'set aside to cool', 'chop up the onion , garlic , and jalapeo and put them in a big soup pot with the other tablespoon of olive oil over medium heat', 'saute for about 10 minutes until the vegetables begin to soften , stirring frequently', 'add in the vegetable stock , coconut milk , and a sprinkle of salt and pepper', 'chop up the sage and thyme and add it to the pot and stir', 'remove the squashes from their skins by either scooping out the flesh or cutting into big moons and slicing like a cantaloupe', 'drop the cooked squash into the soup', 'pour in the maple syrup and stir', 'puree the soup with an immersion blender or with your food processor or blender', 'when the soup is smooth , its ready to eat', 'adjust seasonings to your taste', 'i love curry seasonings in squash soup , and i bet it would be a nice addition if youre a curry lover', 'if you like it a little thinner , you can always increase the amount of vegetable stock in the recipe', 'autumn squash soup'

in a large saucepan , cook and stir meat until brown', 'drain off fat', 'cook and stir onions with meat until onions are tender , almost 5 minutes', 'stir in all remaining ingredients', 'heat to boiling', 'reduce heat', 'cover and simmer at least 40 minutes or till vegetables are tender'

butterfly the pork loin so that it can be stuffed', 'cut kitchen twine into lengths for tying , lay out on work surface , then place roast on top', 'chop onion and celery into the same size chunks', 'saute in oil until softened', 'stir in apples , also cut to size , then 1 tsp thyme , garlic , and a pinch of regular salt', 'saute just 1-2 minutes more , so as not to burn the garlic', 'remove from heat , let cool , and spoon this filling onto the roast , leaving 1 1 / 2 inches at each end without filling', 'this will help keep the filling from oozing out during baking', 'fold pork over and tie securely', 'sprinkle the outside of roast with coarse salt , ground pepper , and the rest of the thyme', 'place on a rack in a roasting pan , pouring 1 cup chicken broth into the bottom', 'roast at 325 f until meat reaches at least 145 internally', 'approximately 90 minutes', 'let meat rest , loosely tented with foil , while you prepare gravy', 'bring pan drippings plus cider and remaining 1 cup chicken broth to a simmer , scraping up any bits on the bottom of pan', 'combine flour and water til smooth , then slowly add to the gravy , to thicken', 'use as little thickener as possible , to make a thin gravy'

preheat oven to 375f', 'lightly coat 12 muffin cups with nonstick cooking spray', 'in a large bowl , sift and whisk together flour , sugar , baking powder , baking soda , salt , cinnamon , and ground ginger', 'in another bowl , stir together sweet potato or pumpkin , soy milk , egg whites , oil , and vanilla until blended', 'make a well in center of dry ingredients', 'add milk mixture and stir just to combine', 'stir in crystallized ginger', 'spoon batter into prepared muffin cups', 'bake for 15-20 minutes , or until a toothpick inserted in center of one muffin comes out clean', 'remove muffin pan to wire rack', 'cool for 5 minutes before removing muffins from cups', 'finish cooling on rack', 'serve warm or cool completely and store in an airtight container at room temperature'

place the tea bags in a large heat-proof bowl and add the boiling water', 'cover and steep for 8 minutes', 'discard tea bags', 'add the remaining ingredients to tea and stir until sugar is dissolved', 'serve warm or cold'

place the tea bags in a large heat-proof bowl', 'add boiling water', 'cover and steep for 8 minutes', 'discard tea bags', 'add the remaining ingredients to tea', 'stir until sugar is dissolve', 'serve warm or over ice'