pumpkin

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I made this Pumpkin & Black Bean Enchilada recipe, and it did not disappoint! Aside from being seasonal, pumpkin is jam packed with vitamin A. I must admit, I took the lazy route and chose canned pumpkin and pre-chopped butternut squash. Time is money 💰😉

Ingredients:
– 2 Tbsp vegetable oil – ½ Onion, diced
– 1 Garlic clove, minced – 1 Bell pepper, diced – ½ Cup Pumpkin/ Butternut Squash, cubed – ½ tsp Chili powder – Salt & pepper, to taste – 1 Cup canned Black Beans, drained and rinsed – 8-10 Corn tortillas – 1 Cup Cheese, grated – Chopped green onion & cilantro – 1 batch Pumpkin Enchilada sauce For Pumpkin Enchilada Sauce – 1 Cup Pumpkin puree, canned- 1tsp chili powder
– ½ tsp smoked paprika- ½ tsp cumin
– ½ tsp garlic powder- ½ tsp dried oregano- 1 Cup plain yogurt- ½ Cup vegetable stock

Directions
1) Heat oil in large skillet. Sauté onion, bell pepper, squash until softened. Add black beans, garlic and spices. Cook for another few minutes. 2) Prepare enchilada sauce by whisking ingredients together over low heat. 3) Preheat oven to 350. Place half of enchilada sauce on bottom of baking dish. Warm tortillas in microwave. Place ¼ cup bean mixture in each tortilla, roll and place seam side down in dish. When full, cover in remaining sauce and cover with grated cheese. Bake until cheese is bubbly, around 20 minutes 4) Garnish with green onions and cilantro. Enjoy! *Makes 4-6 servings


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Sticking with my pumpkin theme, I made this « Thai-Style Pumpkin Soup with Tofu ». I used canned pumpkin purée for convenience, but would be great to roast up the innards of all the carved creations that should be coming!

Ingredients:
– 2 Tbsp coconut or vegetable oil
– 1 Onion, diced
– 2 Garlic cloves, minced
– 1 Tbsp Ginger, peeled & minced
– 1 Stalk lemongrass, bruised
– 3 Tbsp Thai red curry paste
– 1 15-ounce can Pumpkin puree
– 2 Cups vegetable broth
– 1 14-ounce can Coconut milk, unsweetened
– 2 Tbsp Lime juice
– 1 block firm Tofu, cubed
– 1 pack Rice noodles

For Toppings
– Chopped fresh cilantro/ Thai basil
– Wedge of lime

Directions
1) In large pot, heat oil over medium heat. Add onion and sauté for 5
minutes. Add garlic, ginger, lemongrass and curry paste. Cook for 3 minutes.
2) Add pumpkin puree and broth. Bring to boil. Reduce heat to simmer for
10-15 minutes. Stir in coconut milk and lime juice in last few minutes of
simmering.
3) While soup simmers, boil rice noodles.
4) Remove soup from heat. Using immersion blender, blend until smooth.
5) Stir in diced tofu.
6) Divide rice noodles between bowls, add large ladle of soup and top with
chopped herbs/ lime
*Makes 6 servings


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Bring on the pumpkin everything. These pumpkin oatmeal muffins were a hit with the kids… I had to hide some for my personal stash. Super easy recipe to boot!

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Ingredients:
– 3 cups rolled oats
– 2 tsp baking powder
– 2 tsp pumpkin pie spice
– 1 tsp cinnamon
– 1/2 tsp nutmeg
– 1/4 tsp salt
– 1.5 cup canned pumpkin purée
– 2 eggs
– 1/2 cup maple syrup
– 1 tsp vanilla
– 1.5 cup milk of choice
– 1/2 cup chocolate chips
– 1/2 cup pumpkin seeds (optional)

Directions:
– Preheat over to 350
– Mix dry ingredients together in large bowl
– Stir in wet ingredients
– Add chocolate chips / pumpkin seeds
– Pour into greased muffin tray and bake for 25-30 minutes. Enjoy!