Pumpkin Cheesecake Bites  These pumpkin cheesecake bites are for all the non-pumpkin pie lovers in the world, along with everyone else. They’re great to make for a crowd, but also perfect as something small and sweet after any ol’ dinner. TIME: 1 hr 30 minutes / SERVINGS: 35 mini bites 1 15-oz can pumpkin 3 eggs ½ c brown sugar 2 Tbsp cream 1 tsp vanilla extract ½ cup granulated sugar 1 Tbsp cornstarch 1½ tsp cinnamon ½ tsp nutmeg ½ tsp ginger ½ tsp salt 1.5 lb cream cheese, at room temperature For graham cracker crust:18 graham crackers (2 sleeves) 1 stick butter, melted ¼ cup sugar *whipped cream to top

  1. PREHEAT your oven to 400°.2. CRUSH graham crackers with your hands in a large bowl. Add sugar and butter and mix well.3. PRESS graham cracker crumbs onto a lined (parchment paper or silpat) jelly roll pan. Bake for 5 minutes until toasty. Remove and reduce oven temperature to 325.4. MIX together the pumpkin, eggs, brown sugar, cream and vanilla in a large bowl.5. BEAT together the cream cheese, granulated sugar, cornstarch, cinnamon, nutmeg, salt, and ginger in the bowl of a KitchenAid. Beat until light and fluffy then slowly pour in pumpkin mixture. Continue beating until mixture is smooth and no lumps remain.6. POUR batter onto baked crust and bake for 50 minutes until edges begin to pull away from the sides of the pan. Let cool completely before cutting into small squares and topping with whipped cream (optional).   Caramelized Brussels Sprouts These brussels sprouts are quick, easy, and taste great on their own or paired with a protein or grain. Even if you “think” you hate brussels sprouts, try this. It will make a believer out you! TIME: 20 min / SERVINGS: 2-4, as a small side 12-14 lg brussels sprouts 1 Tbsp olive oil 1 clove garlic, minced Pinch sea salt 2 Tbsp brown sugar ¼ c roughly chopped pecans or walnuts, toasted
  2. SLICE each brussels sprout very thin until you have a mound of feathery brussels sprout ribbons.2. HEAT the olive oil over medium high in a large skillet and sauté the garlic for 30 seconds. Add the brussels sprouts and continue sauteing for another 4-5 minutes, until bright green and tender. Add the sea salt and brown sugar and toss together. Finish by adding the toasted nuts.   Kabocha Squash Curry Spicy, rich and full of veggies, tofu and pumpkin, this is as close to “authentic” Thai curry you’ll ever get to at home. TIME: 1 hr 25 min (includes time to roast squash) / SERVINGS: 4 1 lg kabocha squash 8 oz firm tofu, cut into bite sized chunks 1 lg handful green beans, cut in half 1 red bell pepper, diced 2 kaffir lime leaves, torn (check your local Asian market for these) 6 Thai basil leaves, chopped (check your local Asian market for these, too) 1 Tbsp canola oil 3 Tbsp red thai curry paste (not sauce…paste) 1 (15-oz) can coconut milk ¼ c water 1 Tbsp fish sauce 2 tsp brown sugar 2 red thai chilies, pierced several times with a knife Cooked jasmine rice for serving
  3. PREHEAT oven to 400°.2. DRIZZLE olive oil on a foil lined sheet tray. Slice kabocha squash, remove seeds, and place cut-side down on the sheet tray. Roast squash halves for about 30 minutes until tender. Remove and let cool completely.3. HEAT the canola oil in a large pot or deep pan over medium high heat. Add the curry paste and mash into hot oil so all the paste gets incorporated. Then, slowly drizzle in the coconut milk, whisking continuously until all milk has been added and no curry “clumps” remain.4. ADD water, torn kaffir lime leaves, thai basil, fish sauce, brown sugar and thai red chilies and bring to a simmer. Add red bell peppers and green bean halves and continue simmering sauce for about 15 minutes until vegetables are just cooked but not mushy.5. PEEL or slice kabocha squash away from peel. Chop into large chunks and add along with the tofu to the curry sauce. Serve curry over jasmine rice (don’t eat the chilies!). Jenna Weber is a trained chef, freelance writer and author of  White Jacket Required: A Culinary Coming-of-Age-Story. She regularly develops and shares seasonal, healthy recipes over on her popular food blog, EatLiveRun.com.