Butternut Squash with a Twist Soup// 1.) Simmer over an open flame the butternut squash in olive oil. Add seasoning (garlic powder, oregano, parsley) 2.) Add in diced pear and 1 cup heavy cream. 3.) Once cooked, place in oven at 350 degrees for 10 minutes to make the duo extra soft. Add chicken stock and half cup of pecans to a blender with the butternut squash/pear from oven. 4.) Once blended, place over open flame in until thin and hot. 5.) Spoon into individual bowls and garnish with dollop of sour cream, basil and 2 pecans.
Fall Salad// Combine apple, grapes, remaining pecans, and craisins into bowl with spring lettuce mix. Use apple cider vinegar as dressing
Stuffed Peppers// 1.) Cut each bell pepper's top off. Core out the middle. 2.) With the pepper's core chop the contents and put aside. 3.) Cut grape tomatoes in halves. 4.) Cook ground beef on stove and season with garlic powder. 5.) Combine kidney beans, tomatoes and chopped peppers with the ground beef-- cook until all is soft but don't let ground beef cook all the way 6.) Spoon the contents from pan into bell pepper. 7.) Add feta cheese and onion through out 8.) Top with cheddar cheese 9.) Cook in oven for 15 minutes at 375
Butternut Squash Stuffed Shells 1.) Boil shells in pot. 2.) Blend butternut squash with garlic, spinach and ricotta cheese and 1/3 cup of cheddar cheese 3.) In an open flame, combine sage, olive oil, butter and brown sugar. Heat until it is one cohesive substance 4.) Once shells are andante, stuff the concoction from the blender into each individual shell 5.) Drizzle the heated brown sugar/ sage/ butter dressing over stuffed shells