Pumpkin Pie Turnovers

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I told you I would have a pumpkin-related recipe!

I really am fond of pumpkin pie (though it was something I never liked when I was younger), and any pumpkin related things, like cookies, loaves, muffins, you name it. Unfortunately, the rest of my family isn’t a big fan of pumpkin, and so we had to forgo the pumpkin pie for Thanksgiving this year. Instead, I made pecan pie (at the behest of my sister), which turned out a little too sweet than I wanted it to be, but still really good!

Because I still wanted something pumpkin pie related, I decided I would try making small turnovers, going off of the hand pies that I had been making.

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Butternut Squash Pasta

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Butternut squash is probably my favourite type of squash around. It’s just the right amount of sweetness and is so versatile, you can use it in anything from pasta to sauces to soups, and it can even be a pumpkin replacement in desserts!

For Canadian Thanksgiving, I made a roasted maple butternut squash, with cinnamon, maple syrup, and chilli powder. What a delicious and healthy side. Butternut squash is full of beta carotene, fibre, and vitamin C along with other minerals. It really is the perfect squash to eat in this season! Continue reading Butternut Squash Pasta

Apple & Sage Hand Pies

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I find that the fall season is perfect for three kinds of pies: apple, pumpkin, and pecan. I know pumpkin pie is typically eaten on Thanksgiving (and I did have it this past weekend), but you can eat a good apple pie at any time of the year. I know I haven’t featured any pumpkin-related recipes yet, but I assure you I will, and there’s still two more months of fall — not to mention, the Americans haven’t had their Thanksgiving yet ūüôā Continue reading Apple & Sage Hand Pies

Homemade Cranberry Sauce

With (Canadian) Thanksgiving in a couple days, it’s time to get ready for the big turkey dinner (or chicken or tofurkey, if turkey isn’t your thing). ¬†As I mentioned in my last post, my sister and I usually take on the big holidays because we like to cook. We never did celebrate Thanksgiving too much when we were younger, but that changed when we took charge of the kitchen. My mom never liked the taste of turkey, so we would usually have chicken, but that changed when she had turkey that was cooked properly (i.e., wrapped in bacon).¬†Of course, that wasn’t going to happen all the time (although the rest of my family wants to do that this weekend), but we found a way to cook the turkey to her liking that still left it moist and flavourful.

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Celeriac and Parsnip Puree

Unfortunately, this is another picture-less post–I’ve been saving this recipe for a year now, but I can’t find old photos!

Thanksgiving is one of my favourite holidays. Growing up, we never really celebrated it much, until my sister and I were a bit older and were enthralled by the Food Network and their Thanksgiving-themed recipes, leading us to want to participate in our house cooking. With that meant taking on all of the major holidays, because we just loved to cook and experimenting different flavour combinations rather than cooking traditional dishes.

With Canadian Thanksgiving just around the corner,¬†this was a product of some inspiration I had because, well, mashed potatoes as a side is SO boring. It’s also just starchy and plain and with no flavour. Don’t get me wrong, potatoes can still be good for you (depending on how you cook it)¬†since it’s¬†full of nutrients and vitamins, and I mean you can certainly add to it and dress it up, but it’s still just mushy carbohydrates. ¬†So I’m always looking for alternatives to potatoes.

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Stuffed Acorn Squash

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Well, autumn in full swing, rain and all (still in denial…). I still love autumn as a season, but only when it isn’t raining…but it’s Vancouver, the city of rain. You think being born and raised here, you’d be used to it. And I am, but still.

One of the good things about autumn? It’s the season for¬†winter squashes, pecans, and apples! That means acorn squash, butternut squash, pumpkin. And lots of cinnamon.

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