BUTTERNUT SQUASH BISQUE

Cut butternut squash in half, take seeds out, and put face down in a baking dish.  Add 1/2 inch of water, cover in foil and bake on 400 degrees for about 40-50 minutes (until soft)

While that is baking...

Saute 1 yellow onion for several minutes, in 1 tsp olive oil.  Then add in 1 chopped green apple with skin on (I used a golden delicious but you can use granny smith as well). Add salt, pepper, garlic powder.  If you want a kick, add some cayenne too!  Cook until soften.  I added a few tablespoons of water and let it cook down some more to increase the flavor!

Take out the flesh of the butternut squash and put in blender along with the apple/onion mixture.  Add more salt, pepper, cayenne, garlic powder to taste.  Blend together, adding a bit of water to smooth it out as needed.  You can add a dash of maple syrup if you wish to cut the heat of the cayenne.  Add a dollop of greek yogurt if you wish.

Enjoy!

PUMPKIN BITES

INGREDIENTS
8 dates
1 cup pumpkin
1/2 cup peanut butter

1 tsp cinnamon
1/4 tsp nutmeg
1/4 cup syrup
1/4 cup honey

1/3 cup dark chocolate chips
1/3 cup walnuts, then crushed
1/3 cup pumpkin seeds
1 1/2 cup oats




1. Put dates in a blender and blend until smooth.
2. Add pumpkin, peanut butter, cinnamon, nutmeg, syrup and honey.  Blend until all combined.
3. Add chocolate chips, walnuts, pumpkin seeds and oats.  Stir by hand.
4. Measure out with a cookie scoop onto a foil lined cookie sheet. Place in freezer and enjoy once they are hardened!