It's the Season for Squash, Sweet Potato and Pumpkin!

It is easy to fall into routine. But this past weekend I went camping, and that is far from routine for the taste-buds. There's something about that camp-fire charred taste that makes anything taste good. I was not in charge of meals this weekend, but did have fun mixing some fun flavors with the last recipe in this post. After a cold weekend in the great outdoors, I got home and headed straight for the kitchen to make something comforting and hot. Enjoy!

Butternut Squash Non-Risotto

1 Serving (includes 3 servings of vegetables)

Olive Oil

Onion, chopped

Tomatoes, chopped

Butternut Squash, chopped

Garlic

Black Pepper

Thyme

1/4 cup Lentils

1/4 cup Quinoa

Balsamic Vinegar

Parsley

Parmesan Cheese

Cook quinoa and lentils together according to the instructions on the lentil package.

Roast vegetables on a baking pan with olive oil, garlic, pepper and thyme—400 degrees until golden.

When lentils and quinoa are done (tender and water evaporated), top with roasted vegetables. Sprinkle with balsamic vinegar, parsley and parmesan cheese.

Hamburgesa con Avocado

1 Serving (includes 3 servings of vegetables)

Onion, chopped

Ground Beef

Garlic

Black pepper

Chili Powder

Tomato, chopped

Avocado, sliced

1/4 cup Rice

Cook rice according to instructions.

Sauté beef and onions until browned. Add spices.

When rice is done, top with tomatoes, avocado, onions and beef.

Balsamic Vegetables and Pasta

1 Serving (includes 3 servings of vegetables)

Olive Oil

Onion, chopped

Green Pepper, chopped

Mushrooms, chopped

Spinach, chopped

Garlic

Thyme

Black Pepper

Balsamic Vinegar

Whole Wheat Pasta

Cook pasta according to instructions.

Sauté vegetables in small amount of olive oil. Add garlic, thyme and black pepper. When pasta is done, top with vegetables and sprinkle with balsamic vinegar.

Pumpkin Pie Cheesecake

Multiple Servings/Family Size (Each portion includes 1 servings of vegetable)

Crust:

1 ½ cup Oats

1/4 cup Whole Wheat Flour

1/2 cup Brown Sugar

3 Tbsp. Butter

Cheesecake:

1 package of Cream Cheese, softened

1 Egg

1/2 cup Sugar

2 Tbsp Sour Cream

1 Tbsp Water

1 Tbsp Vanilla

2 Tbsp Whole Wheat Flour

1/2 tsp Cinnamon

1/2 tsp Nutmeg

1/4 tsp Ginger

1/4 tsp Cloves

1 Can of Pumpkin

1/2 cup Brown Sugar

1 Egg

1 Tsp Whole Wheat Flour

1/2 tsp Cinnamon

Melt butter and mix oats, flour and sugar. Press into greased tart or deep pie pan. Bake at 350 degrees until batter is ready.

Beat together cheesecake ingredients. Set aside.

In separate bowl, mix pumpkin, sugar, egg, flour and cinnamon.

Take pan out of oven. Pour half of cheesecake batter over oat crust. Then pour in pumpkin mixture. Top with the remaining cheesecake batter and swirl with butter knife.

Bake at 350 degrees for 45-60 minutes, or until knife comes out clean.

Sweet Potato, Beef and Zucchini Goulash

1 Serving (includes 3 servings of vegetables)

Olive Oil

Ground Beef

Onions, chopped

Zucchini, chopped

Sweet Potato, chopped

Garlic

Black Pepper

Thyme

Paprika

Cumin

1/2 cup water

Parmesan Cheese

Sauté beef with vegetables and small amount if olive oil. Add spices and water. Simmer until sweet potatoes are tender. Top with Parmesan cheese.

Apple and Cheddar Grilled Cheese, Camp-fire Style

1 Serving (includes 1 serving of fruit)

Tin Foil

1 apple, sliced

Cheddar cheese, sliced

2 slices of bread

Make sandwich and cover with tin foil. Place on hot coals of a camp fire. Flip after a couple of minutes.