Harvest Dinner ~ Southwest Flair Online Magazine

Celebrate Autumn with Sunday Harvest Vegetarian Dinner

(Includes dairy products)

Why wait until Thanksgiving to celebrate? Vegetables are ripe and fresh in October and this month provides an opportunity to celebrate the bounty of fall.

Old Time Squash Casserole
Whole Green Beans Sautéed in Butter
Pumpkin Muffins
Cranberries
Pumpkin Pie

Old Time Squash Casserole

1 extra large or 2-3 medium yellow squash
large casserole pan
1 medium onion
2-3 hard-boiled eggs
1 tbsp ground sage
1 ½ cups shredded cheddar cheese
½ - 3/4 cup breadcrumbs or crushed crackers
dab of milk (1/4 - ½ cup)

Wash and slice squash. Blanch or steam to tender. Place in casserole dish. Grate or finely chop onion and add to dish. Chop and add hard-boiled eggs. Mix in sage. Add 1 cup of the cheese. Add breadcrumbs or crackers. Salt and pepper to taste. Pour in milk. Mix well. Add remaining ½ cup of cheese to casserole top. Bake at 350 degrees for thirty minutes.

Whole Green Beans Sautéed in Butter

1 bag fresh green beans from your garden, grocer or farmers’ market
Real Butter
Onions
Garlic

Wash beans, do not slice. Steam or boil until tender. Drain. Place 2 tbsp butter in skillet. Chop onion and garlic and sauté in skillet until clear. Add whole green beans, and continue to sauté for 4 - 5 minutes.

Pumpkin Muffins

1 cup packed brown sugar
3/4 cup vegetable oil
3 eggs
1 ½ cup canned pumpkin
3 ½ cups flour
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 tsp nutmeg
½ tsp ground cloves
1/4 tsp sat
1 cup unsweetened apple juice
½ cup chopped toasted walnuts
½ cup raisins

Preheat oven to 375. Grease 18 muffin cups or line with paper cups.

In a large bowl, using hand mixer, beat brown sugar and oil until light and fluffy. Add eggs, one at a time, beating well after each addition. Add pumpkin and mix well.

In medium bowl combine flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Stir or whisk gently to mix.

Alternately add dry ingredients and juice to pumpkin, beginning and ending with dry ingredients. Stir in Walnuts and raisins. Pour into cups. Bake 20 - 25 minutes until golden and springy.

It’s not too early for pumpkin pie, the perfect accompaniment for this fall dinner. Use your favorite recipe and add a side of cranberries for fun and color and top with whipped cream.