Pumpkin Mac and Cheese

Macaroni and cheese just got better with the
addition of this fall favorite.
1 pound of pumpkin, peeled and cut to 1" cubes
1 tablespoon olive oil
salt and pepper, to taste
10 ounces. pasta, your choice
4 tablespoon butter
2 tablespoon sage, thinly sliced
4 tablespoon flour
2 cups milk
1 pinch nutmeg
1 teaspoon dijon mustard
2 cups cheese, shredded - (your choice, but try gruyere +
1/2 cup amaretti cookies, crumbled

Toss pumpkin with olive oil. Season with salt and pepper. Roast pumpkin in a preheated 350°F oven until tender, about 30-40 minutes. Set aside. Cook pasta as directed. Melt butter in saucepan over medium heat, add sage. Cook until the butter is bubbling and has turned golden brown. Mix in flour and let simmer until light golden brown. Add milk, nutmeg, mustard, and cheese. Simmer until thick and cheese has melted. Mix pumpkin, pasta and cheese sauce and pour into a baking dish topping it with the amaretti crumbs. Bake oven until golden brown on the top, about 30-40 minutes.


Roasted Watermelon Radishes

Watermelon radishes, cut in wedges
Olive oil, to coat
Honey, to coat
Salt and pepper, to taste
Chili flakes (optional)

Preheat oven to 400°F. Rinse radishes and scrub clean. Cut to about six wedges per radish, or four if smaller. Toss enough olive oil and honey to coat. Season with salt and pepper. Spread on a greased baking sheet. Cover with foil and bake in oven. Roast for about 20 minutes, then remove foil. Allow radishes to brown, then remove from oven. Top with chili flakes if adding. Eat as is, or cool and place on salads.
Japanese twist: Instead of chili flakes, finish off with shichimi togarashi (a Japanese 7-spice blend - can be found in Asian stores), sesame oil, and sesame seeds.
Tex-Mex twist: Puree half a chipotle in adobo with honey and olive oil. Toss with radishes and season with cumin, salt, and pepper.



Sweet Potato, Black Bean, & Quinoa Chili

1 tbsp. olive oil
1 onion, chopped
7 garlic cloves, chopped
1 ½ tbsp. chili powder
1 tbsp. ground coriander
1 14.5-ounce can fire-roasted tomatoes
½ pound dried black beans
½ chipotle chile from canned chipotle chiles in adobo, minced
1 tsp. dried oregano
2 tsp. kosher salt + more to taste
1 ½ cups sweet potatoes, cubed
¼ cup quinoa, rinsed and drained
Top with:
sour cream/Greek yogurt
green onions
fresh cilantro

Get fall started off the right way with this chili. Heat the oil in heavy large pot over medium heat. Add onion and cook until soft, about 6-7 minutes. Stir in garlic, chili powder, and coriander. Cook for a minute. Stir in canned tomatoes, beans, chipotle pepper, and oregano. Add 5 cups of water and bring to a boil. Reduce heat to low, cover with lid slightly ajar and simmer until beans are flavorful and tender, about 2 - 4 hours. After 1½ hours of cooking, add the sweet potatoes, quinoa, and salt. Place lid back on slightly ajar and allow to simmer on low heat until the beans are soft and the sweet potatoes and quinoa are cooked through. Add more water if chili becomes too thick. Adjust seasoning to taste. Serve with sour cream, cilantro, and green onion.



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