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Pumpkins isn't just for pie

Sage Pumpkin Bacon Soup

Sage Pumpkin Bacon Soup

Mashed Pumpkin

Pumpkins isn't just for pie. 

Cranberry thighs Chicken

Cranberry thighs Chicken

2 pounds chicken thighs

2 mediums apples, cored and cut into small chunks

1 medium onion, thinly sliced

1 1/2 cup fresh cranberries

1/4 cup frozen lemonade concentrate

2 tablespoons quick cooking tapioca

2 tablespoons honey

In a 3 to 4 quart slow cooker combine apples, onions, and chicken. 

In a medium bowl combine 1 cup cranberries, lemonade juice, tapioca, and honey. 

Pour over mixture in cooker.   Cover and cook on low heat for 4 to 6 hours.  Add remaining cranberries and cover.  Cook for 1 to 2 hours.  Cranberries will start popping.   

Pretzels Dips

Pretzels Dips

Beer and Cheese Dip

8 oz cheddar cheese
4 oz sour cream
4 oz cream cheese
6 oz velveeta cheese or can cheese
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1 cup of Nut Brown Ale
1-2 tablespoons of cornstarch

In a meduim size pot mix cheddar cheese, sour cream, velveeta, cream cheese, worcestershire sauce and mustard sauce on medium heat.  Make sure to keep string.  Blend in the beer.  Cook for about 10 minutes.

In a small measuring cup remove a 1/4 cup of sauce and add cornstarch slowly.  Blending all the lumps out.  Once the lumps are gone add to the pot and stir.  Repeat if it needs to be thicker.


note store pretzels are great because of the salt content.  You can add whatever cheese you want.  

Buttercup Squash Soup with Sage

Buttercup Squash Soup with Sage

Ingredients

1 Buttercup squash pureed or peeled, diced into cubes

3 Tbsp olive oil
salt and pepper to taste
2 Tbsp unsalted butter
1 yellow large onion, chopped
2 cloves garlic, minced
12 sage leaves
4 cups vegetable broth or pumpkin broth

Directions

See Two different ways to cook pumpkin.  For this

In a large pot, saute on medium high the butter, onions, sage and garlic for about 5 minutes. Add squash,  broth to the pot.  Cook on low to 20 minutes.  Remove from heat to cool.

Puree mixture in a blender.  Return to the pot and reheat.

Garnish with Bacon, nuts, pepper, heavy cream, or anything else you want. 

Buttercup Squash Soup with Sage

Buttercup Squash Soup with Sage

Ingredients

1 Buttercup squash pureed or peeled, diced into cubes

3 Tbsp olive oil
salt and pepper to taste
2 Tbsp unsalted butter
1 yellow large onion, chopped
2 cloves garlic, minced
12 sage leaves
4 cups vegetable broth or pumpkin broth

Directions

See Two different ways to cook pumpkin.  For this

In a large pot, saute on medium high the butter, onions, sage and garlic for about 5 minutes. Add squash,  broth to the pot.  Cook on low to 20 minutes.  Remove from heat to cool.

Puree mixture in a blender.  Return to the pot and reheat.

Garnish with Bacon, nuts, pepper, heavy cream, or anything else you want. 

Two ways to cook pumpkin or squash.

Two ways to cook pumpkin or squash. 

If you are working with cubed squash recipe.

Preheat the oven to 400 degrees and line a baking sheet with parchment paper or grease sheet. Toss the squash with oil and salt.  Place on squash on the baking sheet and cook until tender, about 25 minutes.

If you are working with Pureed pumpkin/squash
Preheat the oven to 350 degrees.  Cut in half and clean out the seeds.  Place the half face down on a glass casserole dish and cook for 20 minutes until tender.  Let the squash cool.  Remove the skin from the squash. Place squash or pumpkin into a blender and blend until smooth. 

Creamy Coconut Pumpkin Curry Dish

Creamy Coconut Pumpkin Curry Dish

Ingredients

1 Sunburst Squash peeled and chunked

1 onion cup into long chunks

1 cinnamon stick

2 bay leaves

1 teaspoon turmeric

1 teaspoon cumin 

1 14oz can coconut milk

1 tablespoon lemon juice

1 tablespoon vegetable oil

1.  Preheat oven to 350.  Slice squash in half.  Remove the seeds and place in a glass dish cut side down.  Cook until still a little hard but not soft.  Timing varies based on how thick the squash is.  Once it is cook set a side to cool.

2.  In a large frying pan, brown onions and oil.  About 10-15 minutes.

3.  Remove outside of squash and cut into chunks.   

4.  Add cinnamon, bay leaves, turmeric, cumin, and milk to frying pan.  About 2 minutes.

5.  Add Squash to the frying pan.  Simmer for about 5-10 minutes just until the squash is tender.  Stir in lemon juice.

serve with cashews and rice.

Creamy Coconut Pumpkin Curry Dish

Creamy Coconut Pumpkin Curry Dish

Ingredients

1 Sunburst Squash peeled and chunked

1 onion cup into long chunks

1 cinnamon stick

2 bay leaves

1 teaspoon turmeric

1 teaspoon cumin 

1 14oz can coconut milk

1 tablespoon lemon juice

1 tablespoon vegetable oil

1.  Preheat oven to 350.  Slice squash in half.  Remove the seeds and place in a glass dish cut side down.  Cook until still a little hard but not soft.  Timing varies based on how thick the squash is.  Once it is cook set a side to cool.

2.  In a large frying pan, brown onions and oil.  About 10-15 minutes.

3.  Remove outside of squash and cut into chunks.   

4.  Add cinnamon, bay leaves, turmeric, cumin, and milk to frying pan.  About 2 minutes.

5.  Add Squash to the frying pan.  Simmer for about 5-10 minutes just until the squash is tender.  Stir in lemon juice.

serve with cashews and rice.

Fireside Spice Pumpkin Soup

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