Pumpkin Pie Crunch
1 can (15.5 oz.) pack pumpkin
1 can (12 oz.) evaporated milk
3 large eggs
¾ cup sugar
¼ teaspoon salt
1 tablespoon pumpkin pie spice
1 cup unsalted butter
1 cup pecans, chopped
1 package yellow cake mix
Preheat oven to 350 degrees. Grease and flour a 9×13 pan and set aside.
In a bowl, combine pumpkin, milk, eggs, sugar, salt and pumpkin pie spice. Pour into the prepared pan. Gently sprinkle the cake mix powder over the pumpkin mixture top with pecans. Drizzle melted butter over the cake mix & pecans layer.
Bake 25 minutes uncovered. Cover with foil and bake an additional 25 minutes. Remove from oven and uncover (be careful, the steam will be hot). Cool completely.
Cut into squares and serve with ice cream.
Butternut Squash Chili
2 TB olive oil
1 onion, diced
7 cloves garlic, chopped
1 tsp sugar
1 TB chili powder
1 TB ground cumin
1 tsp ground cinnamon
2 tsp oregano
2 tsp ground coriander
1 lb ground turkey
3 TB tomato paste
2 green bell peppers, seeded and chopped
2 cans (14.5 oz each) fire-roasted tomatoes, with juices
2 cups chicken or turkey broth
2 (14 oz) cans black beans, rinsed well & drained
1 medium butternut squash, peeled/seeded, and cubed into ½ inch pieces
kosher salt and freshly ground black pepper
shredded cheddar cheese for topping, optional
In a large heavy pot or Dutch oven, heat olive oil until hot. Add onion and garlic, stirring until fragrant, about 30 seconds. Add sugar, chili powder, cumin, cinnamon, oregano, and coriander. Stir to combine, 10 seconds.
Add ground turkey to pot and sprinkle 1 tsp salt over it; cook/stir to break up into small pieces. When turkey is cooked through, add tomato paste and stir 30 seconds.
Add bell peppers, fire-roasted tomatoes with juices, and broth. Scrape bottom of pan while stirring. Bring chili to a simmer; simmer covered for 20 minutes. Add beans and squash. Bring chili back to a simmer and simmer covered another 20 minutes or just until squash is tender but not mushy. Remove from heat. Add additional salt and freshly ground black pepper to taste. Serve warm, with shredded cheddar if desired.
NOTE: Chili keeps well; simply cover and chill in fridge. Reheat by bringing back to simmer on stovetop.
Make it meatless by using veggie broth and omitting turkey.