Homemade Pumpkin Puree

This is the EASIEST thing to do!

You will have more pumpkin than you know what to do with. It is also so much less expensive than buying it canned at the store.

WHAT YOU WILL NEED:

• 1 medium pumpkin
• That's it!

Pre-heat your oven to 400 F.

Put the whole pumpkin on a baking sheet.

Roast for 45 minutes to 1 hour depending on the size of your pumpkin. You will know it's done when it is brown on the outside and fork tender.

Let cool then slice in half. Scoop out all the fibers and seeds (rinse and dry if you are going to bake after).

Scoop the pumpkin into a food processor and puree until smooth. Add a tiny bit of water if needed to help along.

Store in freezer safe bags - I portioned mine out into about 2 cups so it will be easy to thaw and use.

**I was skeptical about putting the whole pumpkin in the oven but it worked perfectly! It makes it so much easier to cut in half after it's cooked rather than before.**

Balsamic and Honey Roasted Brussel Sprouts

I have made Caramelized Brussel Sprouts before but thought it was time to try out roasting.

Loved it.

So easy to prepare.

Try it :)

WHAT YOU WILL NEED:

• 1 lb brussel sprouts
• 1/2 of a small onion, diced small
• 2 tablespoons lemon olive oil  **if you don't have just use regular olive oil and the juice of 1/2 a lemon
• 1 tablespoon balsamic vinegar
• 1/2 tablespoon honey
• 1/4 cup of pine nuts
• Salt and fresh ground pepper to taste

Rinse the brussel sprouts and remove any damaged outer leaves

Trim the bottom of the sprouts off and slice into 1/2 inch pieces.

Dice your onion very small.

Put sliced brussel sprouts and onion in a large plastic bag. Add 2 tablespoons of lemon olive oil, 1 tablespoon of balsamic vinegar, 1/2 tablespoon of honey, and salt and pepper to taste.

     **My honey came from my friend Dayna's wedding. Her family has backyard beehive and these cute jars of honey were given to us when we sat down for dinner. Now that I've had this I will never be able to buy the plastic honey bear kind again...

Shake to coat all of the brussel sprouts and pour out onto a cookie sheet covered with tin foil and lightly sprayed with canola oil spray.

Top with pine nuts and roast in the oven for 20 minutes  Toss once halfway through the roasting process to ensure even cooking.