Pepperoni Pizza Stuffed Spaghetti Squash

Spaghetti squash stuffed with the flavors of a pepperoni pizza and baked until golden and bubbly makes for a delicious dinner. 

Chewy chocolate chip pumpkin cookies

 

Chewy pumpkin cookies filled with warm spices are studded with chocolate chips for a delightful autumn time treat. 

Beef and butternut squash chocolate chili

This post is sponsored on behalf of #Choctoberfest and our generous sponsors. I received free product from Divine Chocolate. As always, all opinions are my own.

This chili combines beef, two kinds of beans, butternut squash, and is simmered in a sauce of warm spices and creamy chocolate for a delicious Halloween or autumn meal. 

Roasted honeynut squash pie

Honeynut squash is roasted in the oven, pureed, and turned into the best winter squash pie ever in this twist on pumpkin pie. 

Chocolate chip pecan pumpkin bread

Quick bread filled with pumpkin, warm spices, mini chocolate chips, and chopped pecans makes for a delicious autumn time snack, breakfast, or dessert. 

Ham and cheese spaghetti squash boats

 

Cheesy and delicious ham and cheese spaghetti squash boats are a yummy way to enjoy spaghetti squash and to use up leftover ham. 

Pear and butternut squash crisp

Fall pears and butternut squash come together with vanilla bean paste, cinnamon, and a touch of ginger for a delightful autumn crisp dessert. 

Roasted smoked paprika delicata squash sticks

Change up your side dish game with these smoky, sweet, and delicious delicata squash sticks! They are great for dipping and are a fun way to eat more winter squash.

Cheddar butternut squash and black bean chowder

Disclosure: This recipe is part of #FallFlavors week. I was provided products from sponsors to assist in recipe development. As always, all opinions are my own.

A hearty soup filled with butternut squash, black beans, corn, and cheddar cheese makes for a delicious way to warm up on a cool fall day. 

Pumpkin Alfredo pasta with chicken

Creamy and savory pumpkin Alfredo sauce with sage, chicken, and pasta is a delicious autumn evening dinner. 

Roasted butternut squash hummus

This sweet, creamy, and flavorful roasted butternut squash hummus is perfect for dipping your favorite pita chips and vegetables for a delicious snack.

Baked pumpkin oatmeal

A warm and inviting autumn breakfast - baked pumpkin oatmeal is delicious and easy, plus it makes your house smell like fall! My current obsession with baked oatmeal continues with this fall flavored version. Just last month I posted two baked oatmeal recipes - peanut butter and zucchini bread. We've been eating these a couple of times a week because all four of us love them. I knew a pumpkin version was in my future because pumpkin is amazing and also it's almost time for all things pumpkin also known as FALL! My favorite time of the year! We had a streak of cooler days, but now we are back to more summer-like weather, but cooler nights. Our big maple tree is starting to turn orange and red. We now have pumpkins and mums on our front stoop and I hung up a Halloween banner on the front door. So, I'm ready for fall-mode now! Let the apple picking, pumpkin spicing, blanket snuggling, leaf peeping, and everything else fall-fun related begin! First up, a tasty hearty breakfast.

Homemade baby food purées (advanced)

Blueberry, beet, & apple purée (1 cup of blueberries, 2 medium beets, 1 large sweet apple - Peel, chop and steam beets until softened, add a bit more water to the pan and add blueberries and apple. Cook until tender and then puree, using the steaming water as needed).

I wrote a previous post about making homemade baby food purées for our twins. They have tried a lot of fruits, vegetables, yogurt, cereals, and some meats. We started with single-ingredient purées to ensure that neither of them had a reaction to the food. 

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Homemade baby food purées (basic)

Blueberry applesauce.

Homemade baby food is a fun and pretty simple way to expose your baby or babies to all kinds of new foods, textures, colors, and smells.

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Cheesy spaghetti squash

Hot and cheesy spaghetti squash is a delicious comfort food that makes a perfect side dish to so many different meals. It's flavorful and a great way to enjoy spaghetti squash.

Winter squash dinner rolls

I'm behind this year.... It's week 3 of 12 Weeks of Winter Squash, one of my favorite food blogger events... But I missed the first two weeks this time. This year our event is hosted by LeAndra at Love & Flour. Last year I actually made a recipe for each of the 12 weeks! It was a goal of mine since we had so many winter squash and many varieties. I think this is my third year participating in this event and I'm going to try to hit as many weeks as I can. You'd think I'd run out of new ways to use winter squash, but it hasn't happened yet!

This recipe infuses winter squash puree into light and fluffy dinner rolls. There's still time to add these to your Thanksgiving dinner menu. They make a perfect bread to accompany your meal with their light orange color. They don't taste overwhelmingly of squash, especially with the bit of whole wheat flour, but you can detect it. Keep this recipe around to go with your soups and chilis as well all through the winter. I used butternut squash puree, but pumpkin, acorn, kabocha, or any thick winter squash puree will work. This recipe will make about 9 dinner rolls, depending on how much flour your dough takes up.

Pumpkin streusel muffins

Pumpkin muffins topped with a sweet, buttery streusel make a delicious autumn time snack or breakfast.

Butternut squash macaroni and cheese with hazelnut crumble

The wind chills and snow are hitting us hard lately here in western NY! I actually had a snow day from my regular job this past Friday. That means it's time for comfort foods that warm up your belly and soul.

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Butternut squash mac n' cheese is something that I used to make rather frequently, then I didn't make it for a couple of years (not sure why - maybe because I was making so many other kinds like this and this and this). Surprisingly, it never ended up on the blog until now. To make it even more delicious, I've added a hazelnut crumble topping.  

We do like to go out and snowshoe, hike, and birdwatch in the winter, but lately it's been just too cold and so bitterly windy that we have been laying low in our free time. 

That means warm blankets, knitting, too much Netflix, steaming mugs of tea, and warming comfort food. When I make mac n' cheese, it's usually the main course for our meal. A side salad helps round it out a lot. This dish will serve about four to six people as a main dish. 

Also, I recently got a smartphone (for the first time ever!) and am finally on Instagram - it would be awesome if you would follow me (and I'll try to follow you back). You can also find me on Facebook and Pinterest. 

Chinese kabocha squash and sesame pancakes

It's already Week 10 of 12 Weeks of Winter Squash! I have been trying to get a recipe posted for every week of the event because we have so many winter squash in the basement and a variety of kinds. This event helps me to not only use them up, but makes me come up with new ways to use them because I already have a lot of winter squash recipes posted. So far I've been successful in getting a new recipe ready for each week.

This recipe is inspired by this one that I've been interested in trying. After several unsuccessful tries to find glutinous rice flour at a few different stores, I found sweet rice flour at an Asian market around the corner. It worked and they were delicious! We ate these as an appetizer to orange chicken and rice. I did not make these as sweet as the couple of recipes I read. They were still plenty sweet, especially with a drizzle of honey. They'd also be a fun dessert. They are crunchy on the outside and creamy and sweet in the middle. Kabocha is one of my favorite winter squash - it's so colorful, sweet, and dense.

Three cheese-garlic pizza on pumpkin pizza dough

Well, here is my first post of 2015! I can't believe it's January again already. Winter time is a good time for pizzas (actually we eat pizza pretty regularly around here - homemade pizza is a common Friday/Saturday dinner!) 

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Ever since I saw this Pumpkin Pizza Dough recipe, I've been very intrigued by the idea of incorporating winter squash puree into a pizza dough. I was surprised by how nice the pizza dough turned out - I thought the puree would make it too wet or difficult to work with, but that wasn't the case at all! It turned out perfectly. 

You can't really taste the pumpkin/squash flavor in it, but it adds a depth of savory flavor to the crust. For a first try, I stuck with a cheese pizza to see how the crust tasted, but now I think you could put pretty much any pizza toppings on it that you'd like. 

This dough recipe will make two 10-11 inch pizzas. The pizza recipe is also for making two pizzas. I think the dough would also make terrific breadsticks or dinner rolls - something I will likely try in the future. Also, you can use pretty much any cooked and pureed winter squash in this dough. 

I used Long Island Cheese Pumpkin because we have so many, but others like butternut, regular pumpkin, hubbard, etc. would work as well. I used homemade pumpkin puree, but canned is perfectly fine.