Ingredients

• 1/2 sliced yellow onion
• 2 Tablespoons of oil or butter
• 1 cubed, skinned sweet potato
• 1 cup of any other sliced veggies such as cubed squash, broccoli florets, and/or fresh or dried bell pepper.
• 1 inch cube of fresh ginger, grated.
• 2 cloves of minced garlic
• 3 Tablespoons of yellow curry powder
• 2 cups squash puree (I use pumpkin or butternut)
• 2 Tablespoons of vegetable or chicken boulion
• 8 oz can of coconut milk
• 1 cup of water or chicken stock
• Optional 1 pound of cubed chicken or tofu

Directions

Heat a medium saucepan or a large sided frying pan on medium-high heat. Add oil or butter and saute the onion and garlic until fragrant and lightly browned. Add optional chicken and cook through. Next add other vegetables and saute for 2 more minutes. Add the cubed sweet potato and grated ginger along with the pumpkin puree, coconut milk, veggie or chicken boulion, and curry powder. If using tofu, add it now. Simmer the ingredients together until the sweet potato is soft, about 5 to 10 minutes. Add water or chicken stock to thin to a consistency you like. Season with salt and pepper to taste and enjoy! Serve with cream and herbs for beautiful plating, or just dig in.

Ingredients

• 1 portion pie crust dough
• 3 eggs
• 2/3 cups sugar
• 2 cups pumpkin puree
• 1 cup milk
• 1 tsp cinnamon
• 1/2 tsp salt
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg

Directions

Preheat oven to 425 degrees. Roll out crust dough and line a 9″ pie pan. Set pie crust aside in the fridge.

Beat eggs in a medium mixing bowl, add the rest of the ingredients and beat again.

Pour mixture into the prepared pie crust and place in the preheated oven.

Bake at 425 degrees for 10 minutes, then reduce the temperature to 350 and bake for 45 minutes or until the center is no longer runny.

Ingredients

• Winter squash
• Water

Directions

Preheat the oven to 350 degrees.

Cut the top off of your squash or pumpkin and remove the seeds. Save the seeds in a container or bag in the freezer for later use. Feed any of the strings left from scraping out the squash to animals or compost them.

Next place the top back on the squash and place it on a tray and into the oven. If the squash or pumpkin is too large to fit in the oven you can cut it into manageable chunks and wrap it in tinfoil before baking.

Bake until the squash is easy to pierce with a fork, usually about 1 hour.

Next, remove the squash from the oven and let it cool until you can handle it easily. Scrape the flesh of the squash from the skin and place it in a blender. Add enough water to blend your squash into a puree. This amount will vary depending on the type of squash and how much water it naturally holds in its cells.

Measure the squash into sandwich bags. 2 cups per bag will give you enough squash puree for most pumpkin recipes. Place filled bags in the freezer and thaw when needed.