Pumpkin & Sausage Pasta

 Another pumpkin recipe.  I love fall cooking!

Ingredients

• 2 TBS olive or avacado oil
• 1 lb ground sausage (I like spicy)
• 3 cloves of garlic, minced
• 1 white onion, finely chopped
• 1 red bell pepper chopped
• 1 yellow bell pepper chopped
• 2 c vegetable broth
• 1 (15oz) can pumpkin purée
• 1/2 c heavy cream
• 1/2 tsp ground nutmeg
• salt and pepper
• 1 lb. mini (or regular) penne pasta


Directions

1. Brown the Sausage: Heat a skillet over medium-high heat. Add 1 tablespoon of olive oil to the pan. Once hot, add the sausage and brown it until fully cooked. Transfer the sausage to a paper towel-lined plate to drain excess fat.

2. Sauté the Vegetables: Carefully drain the fat from the skillet and return the pan to the heat. Add the remaining tablespoon of olive oil, then add the minced garlic, red pepper, yellow pepper, garlic and onion. Sauté until the vegetables are tender, about 5-7 minutes.

3. Make the Sauce: Pour in the vegetable broth and add the pumpkin. Stir to combine, bringing the mixture to a bubble. Return the browned sausage to the pan, reduce the heat, and stir in the heavy cream.

4. Season the Sauce: Season the sauce with nutmeg, salt, and pepper to taste. Let it simmer for 5 to 10 minutes to thicken.

5. Cook the Pasta: While the sauce simmers, cook the pasta. Once done, drain the pasta.

6. Combine: Return the drained pasta to the pot. Pour the sausage and pumpkin sauce over the pasta and stir to combine.

7. Serve: Top with grated Parmesan cheese and enjoy!

Pumpkin Chili

 It's not a secret in my house that I love to cook with pumpkin.  However, I have some family members who think they don't like pumpkin (sorry if you're reading this and discovering this secret!)  This chili is a great way to incorporate my favorite squash and one that they all will eat!

Ingredients

• 1lb ground beef
• 1lb ground sausage (I like spicy but you can use mild)
• 1 green bell pepper, diced
• 1 white onion, diced
• 3 cloves of garlic, minced
• 1 (15oz.) can cannelini beans
• 2 (15oz.) cans pinto beans
• 1 can petite diced tomatoes with juice
• 1 can tomato paste
• 1 (15oz) can pumpkin puree
• 2 cups beef bone broth (bone broth adds the best flavor)
• 1 TBS ancho chili powder
• 1 TBS chipotle chili powder (you can use 2TBS regular, I just like this flavor combination)
• 1 tsp cumin
• 1 tsp salt (or to taste)
• 1 TBS oregano
• 1 bay leaf

Instructions

Instant Pot

1.  Sauté the Meat: Set your Instant Pot to the sauté function. Once it's hot, add the ground beef and sausage. Cook, stirring occasionally, until they are browned and nearly cooked through (they'll finish cooking later).

2.  Add Vegetables: Add chopped peppers, diced onion, and minced garlic to the pot. Sauté everything together until the vegetables are softened, about 5-7 minutes. After this, carefully drain off any excess grease to make your dish less greasy.

3.  Combine Remaining Ingredients: Stir in the remaining ingredients (like diced tomatoes, spices, etc.). Close the lid, set the valve to sealing, and cook on high pressure for 30-40 minutes, depending on your preference for tenderness. After the cooking time is up, carefully release the pressure.

4.  Finish Up: Before serving, make sure to remove the bay leaf (if you added one). Serve hot!

Slow Cooker

1.  Brown the Meat: In a medium skillet over medium heat, add the ground beef and sausage. Cook, breaking it apart, until it’s browned and almost cooked through (it will finish cooking in the slow cooker).

2.  Sauté Vegetables: Add the chopped peppers, diced onion, and minced garlic to the skillet. Cook until the vegetables are soft, about 5-7 minutes. Drain off any excess grease from the skillet.

3.  Prepare the Slow Cooker: For easier cleanup, line your slow cooker with a crockpot liner (optional). Add the browned meat and vegetable mixture to the slow cooker, along with all remaining ingredients. Stir well to combine.

4.  Cook: Cover the slow cooker and cook on low for 4 hours. 

5.  Serve: Before serving, remember to remove the bay leaf (if you added one).