WOOHOO! In October, Squash, Pumpkins and Sweet
Potatoes are all in season. I’m working with the fun folks at Atlanta &
Company this morning to create three fun and different recipes, where any of
the three delicious veggies can be used interchangeably!
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.
AND WONDERFUL Sweet Potatoes
  • ·      high in Beta Carotene and
    vitamins E and C, manganese, calcium, potassium, iron.
  • ·      No need to put sweet potatoes
    in your refrigerator!
  • ·      Sweet potatoes even made it
    to the “Clean 15” list – no need to buy organic.
  • ·      Sweet
    potatoes can
    be Baked, Steamed, Boiled, Microwaved, Fried, Juiced, Pureed, and even made
    into smoothies!
  • ·      Sweet
    potatoes are
    the official vegetable for North Carolina – and Sweet Potatoes are the official
    state vegetable, (Georgia’s is the Vidalia Onion)


And did you know that Butternut
  • ·      Is called “butternut” from the nut called the butternut. The
    butternut is type of walnut Butternuts were used sometimes to home-dye fabric
    in the 1800s – what color? The color of a butternut squash!
  • ·      It has a sweet,
    nutty taste and is almost indistinguishable from pumpkin – the Australians call
    it  “butternut pumpkin”
  • ·      It didn’t make
    its debut on the American market until the 1940s when it received its name.



 Creamy Pumpkin Pepper Soup
TB Olive Oil
Large Red, Yellow or Orange Bell Peppers, chopped
Cups Shredded Carrots or Parsnips
Cup Chopped Red Onion
Tsp Smoked Paprika
Tsp Cumin
Tsp Sea Salt
Tsp Freshly Ground Black Pepper
2 Grated
Garlic Cloves
Cups Veggie Stock
Can (15 OZ) Pumpkin Puree
TB Lemon Juice
Cup Pumpkin Seeds, Toasted
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.
Maple Sweet Potato Brownies
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.
7-Layer Squash and Apple
½ Cups Quinoa, Prepared as Package directs, divided
Apple Cider Dressing*
Cup Chopped Green Apple
Cup Chopped Red Apple
Cups Chopped Roasted Butternut Squash
Cup Chopped Dried Apricots or Cranberries
Cup Crumbled Blue Cheese
Cup Chopped Toasted Almonds
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:
Cup Apple Cider
TB Apple Cider Vinegar
TB Olive Oil
Tsp Dijon Mustard
Tsp Honey
Tsp each Sea Salt and Freshly Ground Black Pepper


the ingredients together in a jar

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