Favorite Fall Chili

• 1 sweet potato cubed and baked for 30min at 350 so its tender

• 1 teaspoon olive oil

• 1lb lean ground turkey

• 1 medium white onion, chopped

• 1 green bell pepper, chopped

• 3 cloves garlic, finely chopped

• 1 1/2 teaspoons cumin

• 1Tbsp chili powder

• touch of salt

• 1/4 teaspoon cayenne pepper (optional)

• 1, 15oz can kidney beans, rinsed and drained

• 1, 15oz can tomato sauce

Instructions:

• Brown ground turkey and drain fat.

• Add oil, onion, pepper and garlic to a large saucepan.

• When softened add in ground turkey.

• Cook for a few minutes

• Add all seasonings except parsley and stir and cook for 1
  minute

• Add kidney beans and tomato sauce, bring to a boil.

• Reduce heat to a low simmer and cook for 15-20
  minutes, stirring occasionally. Add in cooked sweet potato cubes.

Harvest Stuffed Acorn Squash

If you want to make this ahead do the bolded part below ahead of time then cook your squash day-of and fill it with the filling that you had prepared.

• 3 medium acorn squash

• 2 Tbsp. olive oil

• Salt and pepper

• 2 Tbsp olive oil

• 8 sage leaves, chopped

• 1 lb. ground Italian sausage

• 8 oz. baby bella mushrooms, sliced

• 1/2 red onion, chopped

• 2 cloves garlic, finely chopped

• 1 Tbsp. fresh thyme, chopped plus more for serving

• 1/2 tsp. salt

• 1/2 tsp. ground black pepper, plus more for serving

• 1 1/2 c. cooked rice

• 1/3 c. heavy cream

• 1 c. grated fontina or monterrey jack cheese

For the squash: Preheat the oven to 400°F. Carefully cut the squash in half. Scoop out the seeds. Place on a baking sheet cut-side up. Brush with olive oil and sprinkle
generously with salt and pepper. Roast for 30 minutes. Flip each half over, placing them cut-side down, and continue to roast for 15 minutes or until very tender. Remove from the oven and reduce the oven temperature to 350°F. While the squash is roasting, heat 1 tablespoon of olive oil in a large skillet over medium- high heat until very hot. Add the sage and cook for 30 seconds or until dark green. Add the sausage to the skillet. Cook until fully browned, breaking up the sausage with
the back of a spoon as it cooks, about 10 minutes. Transfer the sausage-sage mixture
to a bowl.

Add the remaining 1 tablespoon of oil to the skillet. Add the mushrooms, onion, garlic,
thyme, salt, and pepper. Cook, stirring frequently, until the mushrooms release their
liquid and the onions are softened, about 7 minutes.

Stir in the cooked rice and heavy cream. Stir in 1/2 cup fontina cheese until well
combined. Stir the sausage back into the mixture. Let simmer for a couple of minutes
then remove from the heat.

Flip the squash cut-side up and divide the filling among each squash half. Sprinkle with
the remaining 1/2 cup fontina. or other cheese. Bake for 12 to 15 minutes or until the
cheese is melted and everything is warm.

Hearty Fall Bowl

Ingredients:

Kale

Italian dressing

Pomegranate seeds

Sweet potato

Blue cheese

Red onion (optional)

Chicken

Dried cranberries

Instructions:

Cook chicken and cut into cubes

Cube sweet potato and bake in oven until soft

Mix kale with a few tablespoons of Italian dressing to

soften the kale.

Assemble the bowl: kale, top with sweet potatoes,

pomegranate seeds, sweet potato cubews, blue cheese

crumbles, red onion slices, cubed chicken, dried

cranberries.