Pumpkin Pudding Cake

Wow. This not-so-sweet dessert is like a cross between pumpkin pie, pudding, and soufflé. The flavor of pumpkin and spices combine so well with the buttery goodness of the cake mix—I think you might even like this light treat as much as I do.

Ingredients:

2 eggs, separated—whites in one mixing bowl, yolks in another

1 (15 ounce) can pumpkin puree

1 cup milk

2 Tablespoons butter, melted

1 teaspoon vanilla

1 cup cake mix (I used Duncan Hines® Butter Golden cake mix)

2 teaspoons cinnamon

1 teaspoon ground ginger

¼ teaspoon allspice

¼ teaspoon cloves

¼ teaspoon ground nutmeg

Whipped cream for topping

Directions: Preheat oven to 350 degrees F. Spray a casserole or deep pie dish (mine is a 9 inch plate, 2 inches deep) with cooking spray and set aside.

In a large mixing bowl, whisk together the egg yolks, pumpkin puree, milk, melted butter, vanilla, cake mix and the spices.

Whip the egg whites until soft peaks form and then fold them into the pumpkin mixture.

Pour the batter into the prepared pan and bake for 45 minutes, or until the top appears dry (the middle will still jiggle). Let cool for 15 minutes and then spoon out into individual bowls. Top with whipped cream

Caramelized Butternut Squash Soup

Yum If velvet had a taste, this would be it. This full-bodied soup hits you with flavor and then melts on your tongue. I know I’m waxing poetic here, but this soup is really that good and I’m not typically a creamy soup kind of woman. Caramelizing the squash, onions and carrots in the oven before making this soup give it an incredible depth of flavor and really highlights the sweetness of the vegetables. To balance the sweetness, I added the bite of ginger and/or black pepper (I used both) plus salt and sage. The addition of ginger and nutmeg give warmth and a bit of mild heat to this rich, velvety soup.

Ingredients:

1 medium butternut squash, peeled, seeded and cut into 1 inch pieces (about 4 ½ to 5 cups of chunked flesh)

2 carrots, peeled and cut into 1 inch pieces

1 medium onion, peeled and cut into 1 inch pieces

2 Tablespoons olive oil

2 teaspoons kosher salt

3 cups water

1 vegetable bouillon cube

1 teaspoon salt (or more to taste)

1 teaspoon sage

½ teaspoon ground ginger

½ teaspoon dried thyme

Freshly grated nutmeg and/or black pepper to taste

¼ teaspoon xanthan gum (optional, but it makes everything blend together better)

½ cup fat free half and half (or coconut milk)

Directions:

Preheat oven to 350 degrees F. Line two baking sheets with parchment paper. Place the diced butternut squash on one sheet and the onions and carrots on the other. Drizzle the olive oil and 2 teaspoons kosher salt over all the veggies and toss, trying to lay everything in a single layer.

Put both baking sheets in the oven and cook for 30 minutes. Stir and place back in the oven for another 30 minutes (if the onions and carrots are turning dark, don’t put them back in for the last 30 minutes).

Place all the roasted veggies in a Dutch oven or large pot and add the water, bouillon cube, salt, sage, ginger, thyme, nutmeg/black pepper. Bring to a boil, reduce to a simmer and cover. Cook for 30 minutes.

Add in the xanthan gum and half and half, then either puree in batches in a blender (center out, but covered with a towel) or use an immersion blend to thoroughly combine the soup.

Ladle into bowls and serve hot. 

Sausage and cheese stuffed acorn squash

Winter squashes are the bomb and I love them just baked with a little butter and maple syrup, but today I wanted them stuffed. And creamy. Imagine if biscuits and gravy, Thanksgiving stuffing and fondue had a love child. This would be it. This is serious comfort food and will make you forget all about that boy/girl who dumped you at the 7^th grade dance. I promise.

Yum

Ingredients:

3 acorn squash, cut in half through the stem and seeded (I’ve got Golden Acorn and Gold Nugget)

4 cups crusty bread, torn into half inch pieces (like French or Italian)

8 ounces pork sausage (half of a roll—use either mild or spicy)

½ of a medium onion, diced

1 stalk of celery, diced

2 Tablespoons of flour

2 cups milk

1 to 1 ½ cups shredded cheese (your call—I’m using sharp cheddar, but gruyere, jack or harvati would be great)

1 teaspoon salt

½ teaspoon black pepper

½ teaspoon dried sage

1 teaspoon dried thyme

Fresh sage and thyme to garnish

Directions: Preheat oven to 300 degrees F. Place the squash, cut side down, on a microwave safe plate and microwave on high for 10 minutes. Place them cut side up in a large baking dish and set aside.

Place the torn bread on a baking sheet and bake for 8 minutes. Put the toasted bread into a largish mixing bowl and set aside.

Preheat oven to 350 degrees F.

In a large, deep skillet over medium heat, crumble and cook the sausage until no longer pink. Add in the onion and celery and cook for 2 minutes more. Sprinkle the flour over the sausage and veg and stir. Slowly whisk in the milk. Cook, stirring often for about 5 minutes or until the mixture starts to thicken. Add in the cheese and stir until combined. Season with salt, pepper, sage and thyme.

Pour the sausage/cheese mixture over the bread and stir to combine. Stuff the squash halves full and then place a bit of water in the bottom of the baking dish.

Bake, uncovered, for 20 minutes or until the top of the stuffing starts to turn golden.