Baked Stuffed Pumpkin

I used acorn squash (my pumpkin was rotten) instead and it was delicious.  Made for Thanksgiving dinner and was loved by everyone.  

Baked Stuffed Pumpkin

From Country Living/http://www.countryliving.com/recipefinder/baked-stuffed-pumpkin-3090

Choose miniature pumpkins like Small Sugar, Little Boo, or Jack Be Little to act as individual casserole dishes in which to bake a mix of fresh pumpkin, Israeli couscous, sausage, apples, onion, and cranberries. The flavors and colors of the fall harvest make this a dish you'll enjoy serving year after year.

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Nutritional Information
(per serving)

Calories	281
Total Fat	12.6g
Saturated Fat	--
Cholesterol	21.5mg
Sodium	480mg
Total Carbohydrate	33.3g
Dietary Fiber	4g
Sugars	--
Protein	7.8g
Calcium	--

Charles Schiller

Serves: 4

Ingredients

U.S.

Metric

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• 4 ounce(s) sweet Italian sausage
• 1/2 cup(s) chopped onion
• 1 (1 1/2-pound ) pumpkin, peeled, seeded, and cut into 3/4-inch pieces
• 1/2 cup(s) chopped Granny Smith apples
• 1/4 cup(s) white wine
• 1 cup(s) Israeli couscous, cooked
• 1/4 cup(s) dried cranberries
• 1 tablespoon(s) extra-virgin olive oil
• 1 teaspoon(s) fresh thyme
• 1 teaspoon(s) fresh oregano, chopped
• 1/2 teaspoon(s) salt
• 1/4 teaspoon(s) fresh ground pepper
• 4 small (1-pound) pumpkins, hollowed out

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Directions

1. Make the stuffing: Preheat oven to 350 degrees F. Decase and crumble the sausage meat and place it in a large saucepan over medium-low heat. Cook the sausage until it is almost done -- about 8 minutes. Remove the sausage from the pan, increase heat to medium, and add the onion and 2 cups of the chopped pumpkin. Sauté until the pumpkin begins to soften -- 5 to 7 minutes. Add the chopped apple and sausage and sauté for 3 minutes. Add the wine, cook for 2 minutes, remove from heat, and set aside. Combine the couscous, dried cranberries, olive oil, thyme, oregano, salt, and pepper in a large bowl. Add meat mixture to the bowl and toss to combine.
2. Bake the pumpkins: Evenly fill the hollowed-out pumpkins with the stuffing mixture and place the pumpkins in a shallow baking dish. Cover the dish with aluminum foil, bake for 25 minutes, remove the foil, and bake for 10 more minutes. Serve immediately.

Vegetable Latkes

Got this recipe at a class at Natural Grocers. Was from www.marksdailyapple.com  So delicious!

Vegetable Latkes

3 cups grated dense veggies (carrot, turnip, parsnip, sweet pots, et
1/4 C diced scallion or onion
2 eggs
salt
1/2 cup coconut oil
spice mixture of choice - I used Herbs De Provence from Natural Grocers (thyme, rosemary, basil, tarragon, lavender - so good)

Wrap dish towel around 1 C grated veggies at a time, squeeze as much water out as possible.  In a bowl, mix grated veggies with egg and salt. Add spice mixture a tablepoon or two - I am heavy handed with it.  In a large skillet, melt coconut oil.  Scoop 1/4 C or less of geggies into your hand and form a loose patty.  Set the patty in the hot pan and press it down gently with a fork.  Cook each at least 2-3 minutes on each side until nicely browned.  Keep in the oven at 250 degrees and keep warm while you cook the whole batch.  

Yam, Bacon & Maple Syrup Oatmeal

Yam, Bacon and Maple Syrup Oatmeal

Found on Door to Door Organics

By Chris Clarke

  |  View Author Bio

• 2Servings
• 10Minutes
• Stars

Introduction

Maybe you like your breakfast a little sweet and a little savory. This dish has it all, and a healthy dose heart friendly oatmeal.

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Ingredients

• 1½ cups water, or more if you like a thinner consistency
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  ²/₃ cups oatmeal
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  1 cup cooked yams, cubed
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  2 -3 sliced cooked bacon, chopped
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  1 tbs maple syrup

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Directions

1. Bring the water to a boil and pour in the oats. Turn to low and cook, stirring, for 2-3 minutes or until to your desired consistency.
2. Top with the cooked yams, bacon and a drizzle of maple syrup.
3. Serve immediately .

Pumpkin and Butternut Squash Soup

(I made with sweet potato instead of pumpkin and carrot - still delicious)

·         1 small pumpkin (or 1 can of pumpkin puree)

·         1 medium butternut squash (about 1 lb)

·         Butter or olive oil for brushing

·         Salt and  black pepper

·         1 medium onion (chopped)

·         1 celery stalk (chopped)

·         2 carrots (chopped)

·         3 garlic cloves (minced)

·         6 cups chicken broth

pepper powder if desired is great too 

Preparation:

·         To roast pumpkin and squash, preheat oven to 425 degrees.  Halve squash and remove seeds.  Wrap in foil and place on baking sheet.  Brush with melted butter (or olive oil) and season with salt and pepper.  Bake for 40 minutes, or until tender enough for the flesh to be scooped out with a spoon.

·         Another option is to sauté the pumpkin and squash.  To do this, peel and cube, and then cook until soft with the other vegetables (see next step)

·         Heat butter or olive oil over medium-high heat.  Sauté onion, carrot, celery and garlic until tender (about 10 minutes).  If you did not roast the pumpkin/squash, add cubes at the same time as other vegetables.  If roasted, scoop the pumpkin/squash into a pot once vegetables are tender.  Add 5 cups of chicken stock and bring to a boil.  Reduce heat, cover and let simmer for 30 minutes.  

Remove from heat and then puree soup in a blender until smooth.  For a chunkier soup, set aside some of the veggies to incorporate after the rest of the soup is pureed.  Stir in1/4 cup cream and add the more chicken stock until the soup is almost the consistency you want.  Season to taste.  Suggested spices: curry or chili powder, garlic powder, salt/pepper.  Cinnamon or nutmeg gives it a more holiday taste.

Acorn Squash Soup

Acorn Squash Soup with Kale (yummy!)

Found on http://www.marthastewart.com/326547/acorn-squash-soup-with-kale

Look for squash with smooth skins and no soft spots or blemishes. They should also feel heavy for their size.

• PREP: 30 MINS
  TOTAL TIME: 30 MINS
• SERVINGS:4

305

INGREDIENTS

• 4 strips bacon, 4 ounces, cut crosswise into 1/2-inch pieces
• 1 medium onion, finely chopped
• 1/2 pound kale, thick stems removed, leaves finely chopped (about 8 cups)
• 4 cups Acorn Squash Puree (make by cooking squash in oven or microwave oven until tender; put in food processor with 2 T butter or coconut oil, salt and nutmeg)
• Coarse salt and ground pepper

DIRECTIONS

1. STEP 1

   Cook bacon in a large saucepan over medium heat, stirring occasionally, until crisp, 4 to 5 minutes. Using a slotted spoon, transfer bacon to a paper-towel-lined plate; set aside.

2. STEP 2

   Add onion to fat in pan, and cook until softened, 4 to 5 minutes. Add kale; cook until soft, 3 to 4 minutes.

3. STEP 3

   Add squash puree and 3 cups water (or more if necessary to achieve desired consistency); bring just to a boil. Season generously with salt and pepper. Serve, garnished with reserved bacon.