My favorite Samhain recipes

In honor of that time of the year where the fall harvest ends and we are at the mercy of evil spirits,  I thought I would lighten the mood by sharing some of my favorite seasonal recipes. 
Alas, the harvest season is coming to an end, but thankfully we have another month to enjoy seasonal goods.  So while in the midst of the halfway point between the fall equinox and the winter solstice, I bring you some my favorite comfort foods that won't wreck havoc on your waistline:

1.  Butternut squash soup:  I use to abhor the idea of eating squash as a kid...but now I get enough of this stuff.  I  own a Vitamix, so making this one is a cinch if you have one or a very good blender.

You'll need:

• 1 (2 to 3 pound) butternut squash, peeled and seeded
• 2 tablespoons unsalted butter
• 1 medium onion, chopped
• 6 cups chicken stock
• Nutmeg
• Salt and freshly ground black pepper

Directions:

Cut squash into 1-inch chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper. Serve.

Nutrition:
 Calories: 125
Total Fat: 5 grams
Saturated Fat: 2.5 grams
Protein: 3 grams
Total carbohydrates: 19 grams
Sugar: 4 grams
Fiber: 3.5 grams
Cholesterol: 10 milligrams
Sodium: 1044 milligrams

2. Pumpkin Chili: I know it sounds odd, but it is actually quite good.  Mind you, I am a big fan of pumpkin-flavored anything, so being a fan of this big orange gourd-like squash is a plus.  You can always add ground beef, pork or turkey to this recipe, but I am bigger fan of the vegetarian version.

You'll need:

2 cloves garlic, chopped 

 2 Tbsp of olive oil 

1 onion, chopped

1 (15-ounce) can crushed tomatoes

1 (15-ounce) can kidney beans, drained

1 (15-ounce) can pumpkin puree

1 red bell pepper, chopped

2 cups frozen corn

1 Tbsp. chili powder

1 tsp. cumin

1 tsp. cinnamon

1 tsp. salt, plus more to taste 

Directions:

Heat oil in a large pot over medium-high heat. Add garlic and onions and sauté until soft, about 4 minutes.

Add all other ingredients, plus 4 cups water, and stir to combine. Bring to a boil, then reduce heat to medium-low and simmer for about 30 minutes. Serve immediately.

3. Honey Crisp Apples: Well, I actually don't have a specific recipe in mind, but I have to say that Honey Crisps are the *beep*!  They are sweet, a little tart and incredibly juicy and are basically my favorite kind of apple.  It is like eating apple cider!

Ideas on what to do with them or any other apple in season:

• Pair them with a very tart cheese (i.e. aged cheddar, asiago or romano)
• Place them on baguette slices, put some chunks of brie, walnuts and honey on top and bake at 400 degrees for 5-7 minutes.  Yum!
• Bake, fry or slow cook them with brown sugar and cinnamon.  You can add a graham cracker topping, but they taste pretty good as is. Serve with ice cream. 
• Dice them up and add them to your favorite chicken salad recipe.  Add a little curry powder for some extra kick.  

Happy Samhain (Halloween to some of you) and stay safe!  Cheers!