Pumpkin Mac and Cheese
- 1 pound pasta – elbow, curly, penne – it’s up to you
- 1/4 cup butter
- 1/4 cup flour
- 2 cups milk
- 2 tablespoons Dijon mustard
- 1 cup Monterey Jack cheese, shredded
- 1 cup white cheddar, shredded
- 1 small yellow onion, diced and sautéed in a little butter until soft
- 1 ½ cups canned pumpkin puree
- 1/4 – 1/2 teaspoon cayenne
- Salt & pepper to taste
- 3 tablespoons butter
- 1/2 cup panko bread crumbs
Preheat oven to 350 degrees. Cook pasta in a large pot of boiling water, about 1 minute less than directions.
While the pasta cooks, melt butter in a medium sized pot, then whisk in flour to make a thick & relatively lump-free paste. Stir in the milk until smooth and slightly thickened – then add in the Dijon, both cheeses, sautéed onions, pumpkin, cayenne & salt & pepper. Blend everything, then add pasta and combine well – place into an oven proof dish.
Melt the butter in a non-stick pan, add breadcrumbs and mix well to coat – add to the top of the macaroni. Put in the oven and bake 30 minutes or until golden brown & serve.
~Courtesy of Sam the Cooking Guy
Apple Cider Donuts
- 3 tbsp. unsalted butter
- 1/3 c. + 2 tbsp. apple cider
- 1/2 c. white whole wheat flour
- 1/2 c. unbleached all-purpose flour
- 1 tsp. aluminum-free baking powder
- 1/4 tsp. sea salt
- 1/4 tsp. cinnamon
- 1/8 tsp. nutmeg, fresh
- 1/4 c. sugar
- 2 tbsp. honey
- 1 large egg
For the topping:
- 3 tbsp. butter
- 1/4 c. apple cider
- 1/3 c. fine sugar*
- 1 1/2 tsp. cinnamon
Preheat oven to 400 degrees. In a small pot, melt butter. Stir in cider, and set aside to cool.
Meanwhile, whisk together flours, baking powder, sea salt, cinnamon, and nutmeg in a medium bowl. Set aside.
Into the cooled butter mixture, whisk in sugar, honey, and egg until evenly combined. Side note, dip honey measuring utensil in the melted butter first for easy honey removal. Then stir together wet and dry ingredients until just combined. Over-mixing will create a tough donut.
Spray donut pan. Add batter to a piping bag and pipe evenly into the pan. Bake for 7 minutes. Allow to cool 1 minute before removing donuts onto a cooling rack.
Meanwhile, make topping. Melt butter and stir in cider. In a flat-bottomed bowl, mix together cinnamon and sugar (if you don’t have superfine sugar, add sugar to a food processor and quickly pulse until fine, not powdery).
Quickly dip each donut in butter mixture and lightly coat in the cinnamon/sugar mixture. Place back on cooling rack. Best served same day, slightly warmed. If storing leftovers, lightly cover, if at all.
~Courtesy of TheFauxMartha.com
Butternut Squash Risotto
- 1/2 whole Butternut Squash, Peeled, Seeded, And Diced.
- 3 Tablespoons Butter
- 1 Tablespoon Olive Oil
- 1/2 teaspoon Kosher Salt
- Black Pepper To Taste
- 1/4 teaspoon Chili Powder
- 1/2 whole Diced Onion
- 1-1/2 cup Arborio Rice
- 6 cups (approximately) Vegetable Or Chicken Broth (low Sodium)
- Salt And Pepper, to taste
- 1/8 teaspoon Turmeric
- 1/4 cup Heavy Cream (less If Desired)
- 1/2 cup Parmesan Shavings (more For Serving)
- Finely Minced Parsley, For Serving
Heat 1 tablespoon butter and olive oil in a large skillet over high heat. Add squash and sprinkle with salt, pepper, and chili powder. Cook for several minutes, turning gently with a spatula, until squash is deep golden brown and tender (but not falling apart.) Remove to a plate and set aside.
Heat broth in a saucepan over low heat. Keep warm.
Add 2 tablespoons butter to the same skillet over medium-low heat. Add onions and cook for 2 to 3 minutes, or until translucent. Add Arborio rice and stir, cooking for 1 minute.
Reduce heat to low. In 1-cup increments, begin adding broth to the skillet, stirring to combine and gently stirring as the broth is absorbed. As soon as the liquid disappears, add in another cup to cup-and-a-half of broth. Continue this process, stirring gently as the broth incorporates and the rice starts to become tender. Add salt, pepper along the way.
Taste the rice after about 5 cups of broth have been absorbed and see what the consistency is. Add another 1 to 2 cups of broth as needed to get the rice to the right consistency: it should be tender with just a little bit of “bite” left to it.
When the rice is tender, add in the cooked squash and turmeric and stir it in gently. Add the cream and Parmesan shavings and stir until it’s just combined. Taste and add more salt and pepper as needed.
Sprinkle minced parsley over the top and serve immediately!
~Courtesy of The Pioneer Woman
Baked Stuffed Pumpkin
- 4 oz. sweet Italian sausage
- ½ c. chopped onion
- 1 pumpkin
- ½ c. chopped Granny Smith apples
- ¼ c. white wine or chicken stock
- 1 c. Israeli couscous
- ¼ c. dried cranberries
- 1 tbsp. extra-virgin olive oil
- 1 tsp. fresh thyme
- 1 tsp. fresh oregano
- ½ tsp. salt
- ¼ tsp. fresh ground pepper
- 4 small pumpkins
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.
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.
~Courtesy of Country Living
Cinnamon Baked Apples
- 1 teaspoon butter
- 2 tablespoons brown sugar
- 3 teaspoons vanilla sugar
- 3 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg 6 large apples – peeled, cored, and sliced
- 3 1/2 tablespoons water
Preheat oven to 350 degrees F (175 degrees C). Grease a large baking dish with the butter.
Mix brown sugar, vanilla sugar, cinnamon, and nutmeg in a small bowl. Layer about 1/3 of the apples in prepared baking dish; sprinkle with 1/3 of the sugar mixture. Repeat layers twice more.
Bake in preheated oven for 30 minutes. Pour water over apples and continue baking until tender, about 15 minutes more.
~Courtesy of Allrecipes
Crispy Acorn Squash Rounds
- 2 acorn squash, sliced into rounds
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon chili powder
- 1/4 teaspoon nutmeg
- 1/3 cup whole wheat pastry flour
- 1/2 cup finely ground cornmeal
- 3/4 cup whole wheat panko breadcrumbs
- 6 sage leaves, chopped
- 3 egg whites, lightly beaten
Preheat oven to 425 degrees F. Line a baking sheet with aluminum foil, then place a wire rack on top of the sheet. Spray with non-stick spray.
Peel acorn squash rounds, then sprinkle with salt, pepper, chili powder and nutmeg. In one bowl, add egg whites and lightly beat with a fork. In a second bowl, add flour, sage, cornmeal and breadcrumbs and mix. Coat each squash round in the beaten egg white, then dredge through the cornmeal mixture, pressing to adhere. Gently place on the baking sheet and repeat with remaining squash. Right before baking, mist squash with a spritz of olive oil or non-stick spray.
Bake for 20 minutes, then gently flip (if desired), mist once more, and bake for about 20 minutes longer, or until squash is crispy and golden. Serve with dipping sauce of choice. Garnish with crispy sage is desired.
Courtesy of How Sweet Eats