Pumpkin and Millet Muffins. These muffins offer an intriguing crunch, thanks to the toasted millet. Savor them warm from the oven, or freeze a batch to have on hand for company.
Delicata Squash and Sage Biscuits
Roasted Acorn Squash with Cheddar & Corn 1 small acorn squash 2/3 cup frozen corn 1/2 cup grated cheese, like cheddar or mozzarella Preheat the oven to 400F. Cut an acorn squash in half and scoop out the seeds. Brush liberally with vegetable oil and sprinkle with salt and pepper. Spoon in 1/4-1/3 cup of frozen corn per side (no need to thaw the corn) and top with shredded cheddar cheese. Cook about 1 hour. If the cheese starts to brown too much for your taste, cover the squash loosely with foil.
Zimbabwe Roasted Acorn Squash with Cheddar & Corn
Pumpkin Pie Quinoa Breakfast Casserole
Pumpkin Carrot Muffins