I don't know many people who don't love fall. I have often said I love fall but it's what follows that I hate. I have a new perspective on the cooler months which have helped me embrace the colder months and make the most of them. Instead of seeing Autumn as the season of "death", when our beloved perennials shed their blooms, I now see it as a time of year when the old is "kicked off in efforts to make room for the new." I like this new perspective and it brings me excitement and hope for all that lies ahead.
So while we are in the "kick off season" why not embrace all the wonderful colors and flavors that make this time of year so wonderful. Butternut squash, pumpkin, kale, sausage, soups, sweet breads and cranberries are some of my favorite food staples for this time of year. I have had the urge to get my crock pot out and roast an entire chicken. Those 15 butternuts sitting on my picnic table are shouting "soup", "lasagna" and "roasted vegetables". I will make a bit of all of those items. For now, let me share this luscious recipe from the Simply in Season cookbook that you will enjoy.
Liberian Pumpkin
Ingredients
2-3 cups pumpkin or butternut squash, peeled and chopped into 1 inch pieces
1 onion, chopped
hot chili peppers, chopped or hot pepper sauce, to taste
1 cup chicken broth
1 cup browned sausage ( I use turkey sausage to keep the fat content lower)
salt and pepper to taste
Directions
1. In a skillet heat 2 tablespoons of olive oil
2. add the onions, squash and chile pepper. Cook and cover until the squash is tener, about 10 minutes.
3. Add the broth and cook for 10 minutes.
4. Add the sausage and cook until liquid is absorbed. Serve with rice or noodles.
Happy Autum to you!
