Winter Squash Soup by Courtney Baird

• 2 tablespoons unsalted butter
• 1 tablespoon good olive oil
• 2 cups chopped yellow onions (about 2 onions)
• 1 (15 - ounce) can pumpkin puree (not pumpkin pie filling)
• 1 1/2 pounds butternut squash, peeled and cut in chunks
• 3 cups chicken stock
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup half - and - half

Directions

Heat the butter and oil in a heavy - bottomed stockpot, add the onions, and cook over medium - low heat for 10 minutes, or until translucent. Add the pumpkin puree, butternut squash, chicken stock, salt, and pepper. Cover and simmer over medium - low heat for about 20 minutes, until the butternut squash is very tender. Process the mixture through the medium blade of a food mill (I used a potato masher instead). Return to the pot, add the half - and - half, and heat slowly. If the soup needs more flavor, add another teaspoon of salt. Serve hot.

Pumpkin Gooey Cake

Pumpkin Gooey Cake

Ingredients

• 1 15 oz can Pumpkin Puree
• 1 10 oz can Evaporated Milk
• 1 cup light brown sugar
• 3 eggs
• 3 tsp pumpkin pie spice
• 1 box yellow cake mix
• 1 cup (2 sticks) butter, melted
• 1 cup coarsely crushed graham crackers 
• 1/2 cup toffee bits

How to Make

1. Preheat oven to 350
2. Spray a 9×13 baking pan lightly with cooking/baking spray
3. In a large bowl combine the pumpkin, evaporated milk, sugar, eggs and pumpkin pie spice. Stir to combine.
4. Pour into your prepared pan.
5. Sprinkle your entire box of cake mix on top, followed by graham crackers and toffee chips.
6. Pour your melted butter evenly on top.
7. Bake for 45-50 minutes until center is set and edges are lightly browned.

Notes

serve with ice cream or whipped cream

Halloween Ghoulash from Liz Ovitt Upton

1. INGREDIENTS: 
   • 2 pounds stew beef, cut into 1-inch cubes
   • Coarse salt and freshly ground pepper
   • 2 tablespoons all-purpose flour
   • 1/4 cup vegetable oil
   • 1 medium onion, cut into 1/4-inch dice
   • 3 garlic cloves, minced
   • 1/2 cup dry red wine
   • 1 tablespoon paprika
   • 2 cans (28 ounces each) diced tomatoes
   • 2 cups homemade or low-sodium store-bought beef stock
   • 2 tablespoons tomato paste
   • 2 sprigs fresh oregano, plus extra leaves for garnish
   • 2 carrots, peeled and cut into 1/4-inch rounds
   • 12 ounces Yukon gold potatoes, peeled and cut into 1-inch chunks
   • 4 ounces thick bacon, cut into 1/4-inch pieces
   • 10 ounces small white mushrooms (quartered if large)
   • 1 box (10 ounces) frozen pearl onions, thawed and drained
   • 1 red or green bell pepper, coarsely chopped
   
   
   1. Toss beef with salt, pepper, and flour in a medium bowl. Heat 2 tablespoons oil in a large stockpot or Dutch oven over medium-high heat until hot. Brown half of beef on all sides, 4 to 6 minutes total. Transfer beef to a plate with a slotted spoon. Repeat with remaining beef and 2 tablespoons oil.
2. Add onion to fat in pot; cook, stirring occasionally, until just tender, about 3 minutes. Stir in garlic; cook 1 minute. Add wine; cook, stirring up brown bits, until most liquid has evaporated, about 2 minutes.
3. Return beef to pot. Stir in paprika, tomatoes, stock, tomato paste, and oregano. Season with salt and pepper. Cover; reduce heat. Gently simmer until meat is just tender, about 1 1/2 hours.
4. Stir in carrots and potatoes; continue to simmer until vegetables and meat are very tender, 20 to 30 minutes.
5. Meanwhile, cook bacon in a dry large skillet over medium heat until crisp, about 5 minutes. Transfer to paper towels to drain. Add mushrooms, pearl onions, and bell pepper to fat in skillet; cook until vegetables are tender and golden brown, and liquid has mostly evaporated. Add to goulash.
6. Season goulash with salt and pepper, if necessary. Garnish with bacon pieces and oregano. Serve with caraway egg noodles.