Roasted Pumpkin SoupPie pumpkins aren’t only for pies—they make a great soup as well! Check out this simple recipe from Ms. Martha: https://www.marthastewart.com/336106/roasted-pumpkin-soup
Turn That Pumpkin into Puree!As their name implies, pie pumpkins are often used in baking because of their great texture and superior flavor. Here is a great resource on how to turn that pumpkin into puree to be added to your next baking project: http://dish.allrecipes.com/baking-with-pumpkin/
Browned Brussels SproutsFrom Farmer John’s Cookbook by Farmer John Peterson and Angelic Organics 1 lb brussels sprouts 1 C olive oil 2 C seasoned dry breadcrumbs ½ C freshly grated parmesan cheese Freshly ground black pepper 1. Bring 2 cups water to a boil in a large skillet. Add brussels sprouts and a large pinch of salt; cook until bright green and just tender crisp, 5-7 minutes depending on size. Drain; briefly rinse under cold water to stop the cooking. 2. Heat oil in a large skillet over medium
Spaghetti Squash w/ Roasted Beet SauceThe author of this recipe was inspired by Valentine’s day for the red/pink beet sauce—but I think it will be just as lovely with the golden beets we have this week. And since it’s not anywhere near V-Day yet, we don’t have to try to be festive. http://www.thelovelycrazy.com/blog/2016/2/11/spaghetti-squash-with-roasted-beet-sauce-and-toasted-walnuts
Parmesan Crusted Brussels SproutsWhen it comes to Brussels sprouts I usually stick with my go-to no-brainer of simply roasted with olive oil, salt and pepper. I usually don’t even think to try to do anything else with them until….I came across this breaded version that sounds super easy too and with extremely tasty results. So good they might even convert the Brussels sprout nay-sayer in your life! http://www.delish.com/cooking/recipe-ideas/recipes/a55370/parmesan-crusted-brussels-sprouts-recipe/