It’s Pumpkin Season!!  My favorite food season of the year.  Check out the delicious pumpkin (and Apple) recipes below as shared on CBS New York!

Pumpkin Apple Smoothies 

1/4 cup rolled oats

1/2 cup fresh pumpkin puree

1 apple, cored and peeled

1 banana, cut into chunks

1/2 cup almond milk

1 tsp pumpkin spice

1/2 cup yogurt

4-6 ice cubes

cinnamon sticks for garnish

Combine all ingredients in a blender.  Blend until smooth and frothy.  Serve in chilled mug or mason jar.  Garnish with cinnamon sticks.

Warm Roasted Pumpkin Apple Salad

1 small pumpkin, peeled and cut into 1 inch chunks

2 apples, cut into rounds

2-3 tbsp orange zest

1/2 cup orange juice

1/2 cup feta cheese, crumbled

1/2 cup chopped walnuts

1/2 tsp ground cinnamon

3 tbsp olive oil

baby spinach

2 tbsp balsamic vinegar

1 tbsp cider vinegar

Preheat oven to 300 degrees.

In a medium bowl, toss pumpkin with 2 tbsp oil.  Season with salt and pepper.  Transfer to baking dish.  Cover with foil and bake for 30 minutes or until pumpkin becomes tender.

In a small pan, heat 1 tbsp olive oil over low heat.  Stir in apple slices, zest and juice and sauté until slightly browned.  Remove from heat.   Set aside.

In a large salad bowl, layer spinach at the bottom of the bowl.  Top spinach with pumpkin chunks and apple slices.  Sprinkle nuts and cheese over salad.   Toss salad with combined vinegars.

Autumn Apple-Cinnamon Pierogies

8-10 full sized Pierogies

Cinnamon Apple Compote

2 apples, peeled and sliced into wedges

2 tbsp butter

2 tbsp sugar

2 tsp cinnamon

1 tsp nutmeg

In a medium bowl, season wedges with sugar, cinnamon and nutmeg.

In medium sauce pan melt butter over medium heat.  Add apple wedges to pan and sauté in butter for 4 minutes.  Stir in Pierogies and sauté for additional 8-10 minutes.

Serve warm.

mrs t pierogies

Pumpkin-Apple Grilled Cheese 

1 french bread loaf, cut in 1/2 inch slices

1 small pumpkin

2 apples, peeled and thinly sliced

1/4 cup sliced white cheddar cheese

2 tbsp butter,

baby arugula

Preheat oven to 350 degrees.

Slice pumpkin in half.  Scoop out seeds and discard.  Wrap pumpkin halves in foil paper and transfer to oven.  Roast pumpkin for 45 minutes to 1 hour or until flesh is tender.  Allow to cool for 10 minutes.  Scoop out flesh while discarding skin.  Set aside.

Butter both sides of french bread.  Spoon pumpkin on one slice.  Top with apple slices, cheese and arugula.

Heat grill pan over medium heat.  Transfer sandwich to pan and grill on both sides until toasted and cheese melts.  Repeat with remaining slices.  Serve warm.

Dutch Apple Pumpkin Crisp 

1 1/2 cups chopped peeled apples

3/4 cup flour

3/4 cup packed brown sugar

1/4 cup butter or margarine, softened

1/4 teaspoon pumpkin pie spice

1 cup fresh pumpkin puree

1/3  cup granulated sugar

1/4  cup milk

2  tablespoons flour

1/2  teaspoon pumpkin pie spice

1  egg

Whipped cream (optional)

Heat oven to 350°F. Spread apples over bottom of 9-inch glass pie plate. Microwave

uncovered on High 4 to 6 minutes or until apples are crisp-tender.

Meanwhile, in small bowl, toss 3/4 cup flour, the brown sugar, butter and 1/4 teaspoon pumpkin pie

spice until crumbly. Set aside.

In medium bowl, beat remaining ingredients except whipped cream with wire whisk until

smooth. Pour over apples. Sprinkle with flour mixture. Bake 30 to 35 minutes or until golden

brown and set. Cool 20 minutes. Serve warm with whipped cream.