I’m falling in love with Fitbloggin’ so I thought it’d be nice to write about something everyone seems to be in love with this season….PUMPKIN!

As the world races to Starbucks for Pumpkin Spiced Lattes and Pumpkin Loaf, I’m busy planning other fall foods to enjoy. 

Pumpkin and I just don’t get along. I’ll happily let Hunni carve one into a Jack-o-lantern but I’m staying the heck away from one.  Besides there are so many other amazing things to eat in the fall.

I make tasty Butternut Squash Muffins for breakfast or dessert.

For my gluten-free needs I substitute gluten free flour and add 1/2 teaspoon xanthium gum. I also sub non-dairy milk (preferably coconut milk for the creaminess).  I’ve had to adjust the recipe since I first made them but it is such a wonderful fall favorite.

 

With any of the left over butternut squash I make Butternut Squash Corn Chowder.  It may not be chowdah like my step-mom loved but it hits the spot warm and spice to fill you up. 

 

Quick and easy dinners are a wonderful staple but salads are not a fall food.  I turn to my Black Bean & Sweet Potato Quesadillas. I top mine with homemade guacamole for an extra kick.

I use  most root vegetables in fall cooking, roasted, stewed or the like.  But this quesadilla with beans, sweet potato, and dark leafy greens is hearty and fills me and my hungry, hungry Hunni.

 

I’m stubborn, frugal, well cheap and don’t want to turn on the heat earlier than needed.  Roasting vegetables is wonderful for heating the house and enjoying a meal.

I’m not out of the norm on roasting veggies but a slightly runny egg is a perfect topping for me with some garlic and cracked pepper.  I love it so much I made this last year for Thanksgiving and again on Easter.  What can I say…I love it.

I’m not opposed to squash, I hope you noticed the butternut squash muffins at the top.  One new squash I found a few years back has become one of my favorite. I stuffed Carnival Squash with apples and ate it as dinner and leftovers for lunch.

The pretty little squash that makes it’s own bowl and was portion controlled to eat one half eat meal.  It was filling as a dinner but the maple added a sweet taste and I didn’t need dessert for the evening.

 

And that quick visit with friends or church dinners is nice for making a Spice Cake. I use the Namaste Foods Mix or create one from scratch…just ask me what time of the season it is.

Adding the warm spices of ginger and cloves helps it feels cozy cooler weather. Ginger has become my favorite warm spice as the temperatures drop.

 

Warm spices, unique flavor, hearty meal.  Sounds like fall.

That doesn’t even begin to factor in all the canned goods or apples you can dream of.  Apple Conserves, Apple Butter, Apple Sauce, Apple pie in a Jar, Apple Marmalade.

Fall is so much more than pumpkin.  Give the gourd a break and enjoy so much more of the season’s wonders.