Friday Fall Favorites - Recipes

Linguine with Squash, Bacon and Goat Cheese

1 pkg. Bacon, cooked and crumbled

4-5 cups butternut squash, peeled, seeded and diced

2 cloves garlic, minced

1 ½ cups chicken broth

1 tsp salt

4 oz goat cheese

1 lb. linguine, cooked

1 T olive oil

pepper

Cut up squash. Cook bacon.

Drain off most of the fat from the bacon pan. Add squash and deglaze with broth.

Saute 3-5 minutes.

Stir in broth and salt.

Cover and simmer 20 minutes.

During this time, cook the linguine.

Add half the goat cheese to the squash, stir to combine.

Stir this into the cooked linguine.

Drizzle with olive oil and add crumbled bacon and goat cheese. Season with pepper.

Typepad automatically deletes my carriage returns I want to add space between recipes!

Saturday Pumpkin Waffles

from epicurious.com

Yield: Makes 12 (4-inch) waffles Active Time: 35 min Total Time: 35 min 2 1/2 cups all-purpose flour 1/3 cup packed light brown sugar 2 1/4 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 2 teaspoons ground cinnamon 1 teaspoon ground ginger 1/4 teaspoon ground cloves 4 large eggs 1 cup whole milk 1 cup well-shaken buttermilk 1 cup canned solid-pack pumpkin 3/4 stick (6 tablespoons) unsalted butter, melted Vegetable oil for brushing waffle iron Accompaniment: warm pure maple syrup Special equipment: a waffle iron (preferably nonstick) Preheat oven to 250°F and preheat waffle iron. Sift together flour, brown sugar, baking powder and soda, salt, and spices. Whisk eggs in a large bowl until blended, then whisk in milk, buttermilk, pumpkin, and butter until smooth. Whisk in dry ingredients just until smooth. Brush waffle iron lightly with oil and spoon batter (about 2 cups for four 4-inch Belgian waffles) into waffle iron, spreading quickly. Cook according to manufacturer’s instructions. Transfer waffles to rack in oven to keep warm and crisp. Make more waffles in same manner.