Brussel sprouts graced our plates for the first time. this holiday. After the first time I found brussel sprouts in our CSA share, I told our farmer that I gave them a try after nearly 37 years and was pleased to say that they were sweeter and much more tender than I had remembered. I cooked the brussel sprouts for our Thanksgiving feast using a recipe inspired by an article in Eating Well Magazine. They were braised with vegetable broth and shallots.
I pureed our butternut squash with maple syrup, cinnamona and some of the chili peppers we received in our CSA share.
Pumpkin Pie with Walnut Pie Crust
1 cup whole wheat pastry flour
1/4 cup sugar (I used tourbinado sugar)
1/2 teaspoon cinnamon
3/4 cup walnut pieces
6 tablespoons butter, melted
Preheat the oven to 350 degrees. You will need one buttered, nine-inch deep-dish pie pan either a light-colored or glass pan.
Place the flour, sugar, cinnamon, and salt in a small bowl and stir to combine.
Place the nuts in a food processor or blender and pulse just long enough to chop the nuts finely, not into a paste. Scrape the nuts into the flour mixture and stir to combine.
Add the melted butter and combine well.
Press the mixture into the buttered pie pan making certain that the crust is evenly thick.
Bake for 15 to 18 minutes or until it just starts to brown on the edges. Do not over bake. A light-colored or glass pan will absorb less heat than a dark one and help ensure against over baking.
1 8" pie pumpkin (yielding about 3 cups of pureed pumpkin)
1 cup brown sugar
1.5 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground allspice
2 Tbsp fresh ginger
1/2 teaspoon salt
3 large eggs
1 12 oz can of evaporated milk
1/2 teaspoon of vanilla extract
Mix well using a hand blender or mixer. Bake at 425 F for the first 15 minutes, then turn the temperature down to 350 F and bake another 45 to 60 minutes, until a clean knife inserted into the center comes out clean.