Pumpkin Mac and Cheese Ingredients 1 Pound Pasta- Macaroni, Penne, Fusilli, Etc. 3 Tbsp Butter, Unsalted 3 Tbsp Flour 1 1/2 Cups Whole Milk 3/4 Cup Pumpkin Puree 1/2 Tsp Salt 1/4 Tsp Black Pepper 1 Cup Shredded Yellow Cheddar Sharp 1 Cup Shredded White Cheddar Sharp 1 Cup Panko Breadcrumbs, Plain 3 Tbsp Butter
Candied Squash Ingredients 1 Butternut Squash 1 Acorn Squash 2 Tbsp Olive Oil 1 Tsp Salt 1/4 tsp Black Pepper 1/2 Cup Butter 1 Cup Brown Sugar 1 Tsp Cinnamon 1/4 Tsp Nutmeg Method- Peel and remove the seeds from the squash. Cut into 1/2-inch cubes (or the best you can). Toss in the olive
Bacon Cornbread Stuffing Ingredients 1 Box Cornbread Mix 1 Pound Sliced Bacon, Cut into 1″ Pieces 2 Yellow Onions, Diced 4 Ribs Celery, Diced Salt and Pepper to Taste 1/4 Cup Apple Cider Vinegar 1 Stick Salted Butter 2 1/2 Cups Turkey Stock, or Drippings from the Turkey 3 Egg Yolks 1 Tbsp Fresh Thyme
Slow Cooker Butternut Squash Soup Ingredients About 3 Pounds Fresh Butternut Squash 2-3 Sweet Potatoes (Yams) 2 Garlic Cloves 1 Qt Vegetable Stock 1 Tsp Salt 1/2 Tsp Black Pepper 1/2 Tsp Smoked Paprika 2-3 Sprigs Fresh Thyme 1/2 Cup Heavy Cream Method- Remove the skin and seeds from the squash and cut into 1/2-inch
Autumn Beef Stew Ingredients 2 Pounds Diced Chuck Roast Beef 1/4 Cup Flour 1 Tsp Salt 2 Tbsp Avocado Oil 1 Large Onion, Diced 3-5 Minced Garlic Cloves 6 oz Tomato Paste 1/4 Cup Apple Cider Vinegar 1 Tbsp Dried Thyme 1 1/2 Tsp Smoked Paprika 3 Medium Carrots, Cut Bite Sized 3 Stalks of
Sausage Potato Kale Soup Ingredients 1 Cup Diced Onion 4-6 Cloves of Garlic, Minced 1 Tsp Salt 1/2 Tsp Black Pepper 1 Pound Mild Italian Sausage 1/2 tsp Dried Red Pepper Flakes 1/2 Cup Butter 1/2 Cup Flour 4 Cups Chicken Stock 2 Cups Cauliflower 4 Russet Potatoes 4 Cups Chopped Kale 2 Cups Heavy