Pumpkins, Sweet Potatoes and Squash – Happy Fall!

Pumpkins are a traditional, delicious
food of the fall. Whether incorporated in soups, stews or breads, it adds a
creamy and tasty goodness to all kinds of foods. The word pumpkin comes from
the word “pepon”, the Greek word meaning “large melon”. Pumpkins and melons are
big – The largest
pumpkin ever grown is 1,502 pounds.

1
TB Olive Oil

2
Large Red, Yellow or Orange Bell Peppers, chopped

2
Cups Shredded Carrots or Parsnips

1
Cup Chopped Red Onion

1
Tsp Smoked Paprika

1⁄2
Tsp Cumin

1
Tsp Sea Salt

1⁄2
Tsp Freshly Ground Black Pepper

2 Grated
Garlic Cloves

4
Cups Veggie Stock

1
Can (15 OZ) Pumpkin Puree

2
TB Lemon Juice

1⁄4
Cup Pumpkin Seeds, Toasted

1
TB Chopped Sage, Thyme or Rosemary

Step One Warm the olive oil in a
stockpot and sauté the peppers, carrots, and red onion with the paprika, cumin
sea salt and black pepper over medium heat until soft. (about 6 -7 minutes.)
Add in the garlic and cook and stir until fragrant. Add in the Veg Stock and
simmer for 10 minutes.

Step Two Using the immersion blender,
puree the ingredients in the pot. Whisk in the pumpkin and warm for an
additional 5 minutes. Remove from the heat, stir in the lemon juice and sprin-
kle with pumpkin seeds and herbs.

1 Cup Pecan Meal (or Almond Meal)

1/2 Cup Unsweetened Cocoa

1/2 Tsp Cinnamon

1 Tsp Baking Powder

1/4 Tsp Fine Sea Salt

1 Cup Cooked Sweet Potato

1/2 Cup Maple Syrup (Grade B if you can find it)

2 TB Canola or Grapeseed Oil

1 TB Almond Butter

1 Tsp Vanilla

5 Large Eggs

Step One Preheat oven to 350F. Combine
the almond meal, cocoa powder, cinnamon, baking powder and salt in a medium
bowl and set aside.

Step Two In a food processor, combine
sweet potato, maple syrup, oil, almond butter, vanilla and egg yolk. Purée
until combined and smooth.

Step Three Gradually mix wet ingredients
into dry ingredients, until JUST combined.

Step Four In the bowl of a standing
mixer, whisk the egg whites until stiff peaks form. Then, using a rubber
spatula, gently fold egg whites into batter. Place in a parchment lined,
non-stick sprayed 9 x 9 x2” square pan and bake for about 15 – 20 minutes or
until a toothpick inserted in the middle comes out clean. Allow the brownies to
rest until cool before cutting them.

1
½ Cups Quinoa, Prepared as Package directs, divided

1
Cup Chopped Green Apple

1
Cup Chopped Red Apple

2
Cups Chopped Roasted Butternut Squash

1
Cup Chopped Dried Apricots or Cranberries

½
Cup Crumbled Blue Cheese

½
Cup Chopped Toasted Almonds

3
Thinly Sliced Green Onions for Garnish

Step One Toss the Quinoa with ½ of
the dressing. Toss the chopped green apples in a bowl 1 TB of the dressing. In
another bowl, toss the chopped red apples with 1 TB of the Dressing.

Step Two Layer the ingredients in a
trifle bowl, starting with ½ of the prepared quinoa and then add the squash,
green apple and apricots or cranberries. Layer the remaining quinoa and then
the red apple, blue cheese and almonds. Garnish with the sliced green onions.

*Apple Cider Dressing:

1/3
Cup Apple Cider

3
TB Apple Cider Vinegar

3
TB Olive Oil

1
Tsp Dijon Mustard

1
Tsp Honey

1/4
Tsp each Sea Salt and Freshly Ground Black Pepper

Shake
the ingredients together in a jar