I was a bit skeptical about dinner. I am not the biggest fan of butternut squash, but I got it in my CSA box and excited to try out a recipe I would like. This was so easy and perfect for a  cold rainy night.

Ingredients

Butternut squash halvee
Small pumpkin halved
One sweet potato halved
1/4 onion halved
1 tbl evoo
1 qt chicken or veggie broth
1 tbl turmeric
1 tsp nutmeg
1 can coconut milk

Take first 4 ingredients cover with oil, salt and pepper. Roast in 425 degree oven for thirty minutes. I only used half of pumpkin and squash- adjust accordingly. Removed from skins and place in blender with broth. Pulse. Add spices to taste and heat for 5-10 minutes then add in coconut milk. Top with chives.

Ingredients:

3 bananas

1 can pumpkin

3 eggs

1/3 cup oil

1 cup powder honey

1/2 organic sugar

1.5 cups flax meal

2 cups organic wheat flour

1 tsp baking powder

1 tsp baking soda

4 tsp pumpkin spice

3 tsp cinnamon

1/2 tsp salt

Mix wet ingredients, honey, and sugar in stand mixer. In seperate bowl, mix remaining dry ingredients. Create a bowl in dry ingredients and switch spots on stand mixer pour at once wet ingredients into dry ingredients bowl. Mix on medium speed for 5-10 minutes or until mixed thoroughly. Put in preheated oven at 350 for 45 minutes if toos brown too quickly place aluminum foil on top last 10 minutes.