In order to start the first day of Fall, I thought it befitting to (regardless of the 1000 degree temperatures outside) make a pumpkin themed dinner.
To save a little dough, I wheeled and dealed and got all the veggies and herbs at the farmers market for only $2.00.
Well, the jerk sold me the brussels sprouts for $2, everything else was free.
Including the trendy Orange Kabucha squash that’s on every restaurant’s menu lately. Looks like a pumpkin. Costs twice as much.
BACON, APPLE, HONEY BRUSSELS SPROUTS:
Basket of Brussels Sprouts
1/2 Apple, diced
1 Tbsp Honey
4 Strips Bacon
Cook the bacon and drain half the grease/fat. Then sinfully sautee the apples in the remaining grease for a few minutes. Then add the honey and then cook the sprouts in the mixture on medium low for 10+ minutes until lightly browned.
LINGUINE IN A PUMPKIN COCONUT SAGE SAUCE:
Super simple recipe, so freaking delicious.
I used the following recipe and substituted coconut milk for the almond milk and added some garbanzo beans for protein.
ROASTED VEGGIE PENNE BAKE IN PUMPKIN BOWLS:
I took a Giada recipe, added some kobucha squash and served it in hollowed out pumpkins that cost a fortune. The squash is a bitch to cook with. I peeled it clumsily with a knife, boiled it for a few minutes and then roasted it along with the other veggies since it needed a head start.