Here are a couple of recipes that lean toward Fall flavors, but can be eaten all year round. Additionally, they can both be made vegetarian by subbing in/out several ingredients, to your preference. Both I came across from different sources and have tweaked to our tastes. Feel free to do the same for you & yours. Enjoy!
Winter Squash with Beans & Bacon
4 slices bacon (thick-cut, preferably from the deli)
1 small sugar pumpkin or acorn squash, peeled, seeded and cut into 1' pieces
1 c broth
1 T oregano
1/2 t salt
1/4 t pepper
1 15.5 oz can cannelini, pinto, black or kidney beans, rinsed
1 T red wine or balsamic vinegar
Cook bacon until crisp. Let cook. Reserve skillet.
Add squash to skillet; cook until browned.
Add broth, oregano, salt & pepper to squash.
Cover & cook, stirring occasionally, until squash is tender.
Add beans & vinegar and heat through.
Place in large serving bowl. Top with crumbled bacon.
**Don't forget to save the seeds from your squash. Rinse and allow to completely dry. Mix with some oil and seasonings (whether savory or sweet) and roast.**
Sweet Potato Hash
2 large sweet potatoes, peeled and diced fine
1 T olive oil
1/4 t salt
1 t pepper
4 sausages (breakfast patties or links, or any kind of sausage removed from casing), crumbled after cooking
1/4 c onion, diced
1/4 c bell pepper (red, green, yellow or orange), diced
5 large eggs
1/2 bag frozen peas, cooked
In microwave safe bowl, combine 1/2 T olive oil, sweet potato, salt & pepper. Microwave 5-6 minutes (until fork tender).
In skillet, add 1/2 T olive oil and cook up sausages. Remove from skillet and crumble. Do not drain skillet.
Cook onions and peppers in skillet.
In separate skillet, scramble eggs.
Microwave peas.
Combine sausage, eggs, onions, peppers and peas in sweet potato bowl. Microwave another minute.
**You could add or top with shredded cheese**
