Harvest Pumpkin Night

Ingredients

• 2 tbsp butter
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 can (15 oz) pumpkin puree
• 3 cups chicken or vegetable broth
• 1/2 cup heavy cream
• 1 tsp maple syrup
• 1/4 tsp ground nutmeg
• Salt and black pepper
• 1/4 cup pumpkin seeds, toasted in a dry pan

Method

1. Melt the butter in a pot over medium heat. Cook the onion until soft, about 5 minutes, then stir in the garlic for 30 seconds.
2. Add the pumpkin puree and broth. Bring to a gentle simmer and cook 15 minutes, stirring now and then.
3. Blend until smooth with an immersion blender, or carefully in batches in a countertop blender.
4. Stir in the cream, maple syrup and nutmeg. Season with salt and pepper and warm through without boiling.
5. Ladle into bowls and scatter the toasted pumpkin seeds on top.

Ingredients

• 1 whole chicken (about 4 lb)
• 4 tbsp softened butter
• 1 tbsp chopped fresh sage
• 1 tbsp fresh thyme leaves
• 2 cloves garlic, minced
• 1 tsp salt, plus more to taste
• 1/2 tsp black pepper
• 1 lemon, halved
• 1 tbsp olive oil

Method

1. Heat the oven to 425 F. Pat the chicken dry with paper towels.
2. Mash the butter with the sage, thyme, garlic, salt and pepper. Rub it under and over the skin.
3. Put the lemon halves inside the cavity, tie the legs if you like, and set the chicken breast-up in a roasting pan. Rub the skin with olive oil.
4. Roast about 1 hour 15 minutes, until the thigh reads 165 F and the juices run clear.
5. Rest 10 to 15 minutes before carving.

Ingredients

• 1 small sugar pumpkin, seeded and cut into wedges
• 2 tbsp olive oil
• 2 tbsp maple syrup
• 1/2 tsp salt
• Pinch of cinnamon

Method

1. Heat the oven to 400 F and line a sheet pan with parchment.
2. Toss the pumpkin wedges with the olive oil, maple syrup, salt and cinnamon.
3. Roast 25 to 30 minutes, turning once, until the edges caramelize and a fork slides in easily.

Ingredients

• 1 cup wild rice blend, rinsed
• 2 cups chicken or vegetable broth
• 1/2 cup dried cranberries
• 1/2 cup pecans, toasted and roughly chopped
• 2 tbsp chopped parsley
• Salt to taste

Method

1. Simmer the rice in the broth, covered, until tender, about 40 to 45 minutes or per package directions.
2. Fluff with a fork and fold in the cranberries, pecans and parsley.
3. Season with salt and serve warm.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 6 tbsp melted butter
• 8 oz cream cheese, softened
• 1 cup pumpkin puree
• 1/2 cup sugar
• 1 egg
• 1 tsp pumpkin pie spice
• 1/2 tsp vanilla

Method

1. Heat the oven to 350 F. Line an 8-inch square pan with parchment.
2. Mix the crumbs and melted butter, press firmly into the pan, and bake 8 minutes.
3. Beat the cream cheese and sugar until smooth. Beat in the pumpkin, egg, spice and vanilla.
4. Pour over the crust and bake about 30 minutes, until the center is just set.
5. Cool, then chill at least 2 hours before cutting into squares.