What a perfect month November is to appreciate and savor the bountiful harvest of Autumn fresh produce while mindfully giving thanks for the good life in a great land.
Despite all that's going on in the world today, dining together with precious friends is truly a comfort, and to that we say "thank you".
Warm Charred Brussels Sprouts with Ricotta and Bacon
Leek and Sweet Potato Soup
Endive & Pear Salad
Turkey Stuffed Acorn Squash
Orange-scented Green Beans with Toasted Almonds
Healthy Pumpkin Custard Cups
Recipes
Turkey Stuffed Acorn Squash
3 acorn squash
3 tbsp olive oil
1 lb lean turkey sausage
1 medium yellow onion, chopped
1 cup of diced celery1 cup of diced sweet peppers
1 honey crisp apple, diced
1 cup of wild rice, cooked according to package instruction
2 cups of rye bread, diced and dried
2 cups chicken stock
1 tbsp chopped fresh sage
1 cup panko bread crumbs
1 cup grated parmesan
salt & pepper to taste
1. Preheat oven to 400F.
2. Halve acorn squash and scrape off seeds.
3. Brush inside with 1 tbsp of olive oil and sprinkle with salt and pepper.
4. Line a cookie sheet with foil and place squash halves brushed side down.
5. Roast in oven for 30 minutes.
6. On a large non-stick skillet, heat 1 tbsp of olive oil on medium high.
7. Brown turkey sausage evenly, then remove from skillet.
8. Add to skillet onion, celery, sweet peppers and diced apple. Cook until onion is translucent.
9. Add dried rye bread and chicken stock, cook until liquid is absorbed.
10. Add cooked wild rice and chopped sage.
11. Season with salt and pepper to taste.
12. Mix remaining olive oil with panko bread crumbs and grated parmesan.
13. Fill squash halves with stuffing and top with panko & parmesan mix.
14. Broil on high for 2 minutes or until golden brown. Serve while still hot.
Healthy Pumpkin Custard Cups
1 can pumpkin puree
4 room temperature large beaten eggs
1 tbsp maple syrup1 tbsp coconut sugar
1 tbsp rum
1/2 tsp salt
2 tsp pumpkin spice
Home made or store bough whipped cream for topping
Nutmeg for sprinkling
1. Preheat oven to 350F.
2. Spray muffin pan with baking spray.
3. In a large bowl, mix pumpkin puree, beaten egg, maple syrup, sugar, rum and spices.
4. Pour into muffin pan and bake for 45 minutes or until inserted toothpick in center
comes out clean. Set aside to cool.
6. Serve cold topped with whipped cream and sprinkled with nutmeg.
