Pumpkin II and III

Continuing on the pumpkin theme right before Thanksgiving, I tried two recipes with pumpkin added. A pumpkin cauliflower and pumpkin spaghetti squash.

Cauliflower Recipe:
About 6 cups cauliflower, cut into 1 inch pieces, frozen or fresh
1/2 c of the water that boiled the cauliflower
1 c canned pumpkin
1/2 c shredded cheddar
Sea salt and black pepper to taste

Pre heat oven to 350 and spray and 8×8 baking dish with cooking spray. Boil cauliflower to fork tender and drain water, reserving 1/2 cup. Place cauliflower in baking dish.

Place sauce pan back on stove and reduce heat to medium low and add pumpkin and water. Stir to combine and add cheese salt and pepper. Let cheese slightly melt. Pour pumpkin over cauliflower and stir to combine.

Bake for 20 to 25 min or if refrigerates bake 30 to 35 min. Add extra cheese that last 2 min.

Pumpkin Squash Recipe:

1 spaghetti squash
1 cup fresh spinach
1 cup cauliflower
1/2 c corn
3/3 c canned pumpkin

Half and clean out seeds and bake squash at 400 degrees about 1 hour.

Scrape out “noodles” after squash has cooled slightly into a large pot.

Add in veggies, pumpkin and half a cup water. Heat until veggies are cooked stirring occasionally.

Enjoy and Happy Thanksgiving!

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Pumpkin Pancakes

It’s that time of year were pumpkin is all around. Now that it is well into November, thought I’d give a few recipes a try. First up pumpkin pancakes!

Recipe:
3/4 c canned pumpkin
1/2 c water
3/4 c old fashion oats
1 egg
2 tsp cinnamon

Heat a skillet to medium and spray with cooking spray.

Mix all indigents together until combined.

Using 2 large spoons spoon and place into skillet. Slightly press down, make about the size of sliver dollar pancakes.

Cook about 2-3 minutes and flip, cook another 2-3 minutes.

Remove and top with your favorite topping, I choose peanut butter!!!

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Amazing Leftovers

What do you do with leftover butternut squash? Mix it with mashed potatoes, parmesan cheese and fry it up for a delicious side or main dish.
I topped it off with my Dad’s salsa, truly making this an amazing leftover supper!

Recipe:
About 1 1/2 to 2 cups cooked butternut squash
3 small baking potatoes
Sea salt and black pepper to taste
1Tbsp Parmesan cheese
1 egg

Either bake potatoes or microwave, until soft and tender to the fork. Mash together with butternut squash, mashing out most of the lumps. Add in salt, pepper, and parmesan cheese, mix to combine. Add egg, and mix.
Heat skillet to medium heat and spray with cooking spray.
Add heaping spoonfuls of mash and press down slightly, to shape like a burger. Cook about 3 minutes and flip, cook another 2 to 3 minutes.
Remove from skillet and keep warm until all mix is cooked. Top with salsa or cheese and enjoy!

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Salsa

I realized that I have not written about this yet, my dad’s homemade salsa. This salsa is famous among friends and family.
Usually my dad picks a day and spends the all day affair chopping, cooking, and canning on his own. Last year I was able to help him with his fall batch of salsa. And it really is an all day process, even with the helpful tools he has received: extra large spatula and chopper, but the reward is worth it.
The flavor is always different, depending on the vegetables and how much membrane we leave in the peppers. It is fun to compare the pervious years salsa to the new batch. Every year is a success, in my opinion.

I loved sharing that experience with my dad and hope this years salsa making comes soon.

I love to put the salsa on baked potatoes, salads, and of course use for chip dipping.
How do you salsa?

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