Autumn in Every Bite

STIRRING UP SEASONAL MAGIC WITH SQUASH & PUMPKIN

BY JENNIFER BAJSEL

PUMPKIN COCONUT CURRY

SERVINGS: 6 | PREP: 10 MIN. | COOK: 20 MIN. | TOTAL: 10 MIN.

INGREDIENTS: 1 medium onion, diced | 3 garlic cloves, minced | 2 Tbsp. extra virgin olive oil | 1 Tbsp. red curry paste | 1 tsp. ground ginger | 1 tsp. ground cumin | 3 cups pumpkin, peeled, seeded and diced | 1 can (15 oz.) coconut milk | 2 cups vegetable broth | 2 tsp. kosher salt | ½ tsp. white pepper | cilantro (garnish, optional)

DIRECTIONS: DICE the onion and mince the garlic. PEEL , remove seeds, and dice the pumpkin. HEAT a large pot over medium heat. ADD the olive oil, onions, and garlic, and cook until they become translucent. ADD the curry paste, ginger, and cumin and stir until fragrant. ADD coconut milk, vegetable broth, salt & pepper. COVER and cook for about 20 minutes, or until the pumpkin is tender. REMOVE from heat and blend, using an immersion blender or a regular blender. SERVE with cilantro and additional coconut milk (optional).

TIPS & TRICKS: Replace the pumpkin with butternut squash or 15oz. of pumpkin puree if fresh pumpkin is not available.

CHOCOLATE ZUCCHINI BREAD

SERVINGS: 1 LOAF (10 SLICES) | PREP: 20 MIN.

COOK: 55 MIN. | TOTAL: 1 HR. 15 MIN.

INGREDIENTS: 1 cup all-purpose flour | ¾ cup unsweetened cocoa powder | 1 tsp. baking soda | ½ tsp. baking powder | ½ tsp. salt | 1 cup chocolate chips, divided | 2 eggs, room temperature | ¼ cup vegetable oil | ⅓ cup yogurt | ¾ cup granulated sugar | 2 tsp. vanilla extract | 1 ½ cup zucchini, shredded

DIRECTIONS: PREHEAT oven to 350°. GREASE a 9x5-inch loaf pan with nonstick spray. SET aside. WHISK flour, cocoa powder, baking soda, baking powder, and salt in a large mixing bowl. MIX in ¾ cup chocolate chips. SET aside. COMBINE the eggs, oil, yogurt, sugar, and vanilla in a separate bowl. STIR until mixed. SLOWLY add the wet ingredients to the dry ingredients and mix until well combined. SHRED the zucchini using a box grater. FOLD the zucchini into the batter. BAKE for 55 minutes. COVER the bread with aluminum foil halfway through baking to prevent the top from overcooking. BREAD is done when a toothpick inserted in the center comes out clean. START checking for around 45 minutes to ensure doneness, as oven temperatures can vary. LET cool on a wire rack for 1 hour. PRESS the remaining ¼ cup of chocolate chips on top of the bread when cooled.

TIPS & TRICKS: Use a food processor to shred the zucchini, leaving the moisture. Do not blot dry.

BUTTERNUT SQUASH VEGETARIAN CHILI

SERVINGS: 8 | PREP: 30 MIN. | COOK: 30 MIN. | TOTAL: 1 HR.

INGREDIENTS: 1 jar (12 oz.) roasted red bell peppers | 1 poblano pepper, seeded, diced | 1 jalapeño, seeded, diced | 1 red onion, diced | 4 garlic cloves, minced | 3 Tbsp. extra virgin olive oil | 1 Tbsp. ground cumin | ½ tsp. crushed red pepper | 1 ½ smoked paprika | 1 ½ cup butternut squash, peeled, seeded, cubed | 28 oz. whole peeled tomato | 1 can (15 oz.) cannellini beans | 1 can (15 oz.) pinto

beans | 1 can (15 oz.) black beans | 1 ½ cups Vegetable stock | 1 lime, juiced | 2 tsp. salt | ½ tsp. black pepper

DIRECTIONS: DRAIN the red bell peppers and dice. REMOVE the seeds and dice the poblano and jalapeño peppers. CHOP the onion and garlic. HEAT a large pot over medium heat. ADD olive oil, onions, garlic, and peppers. COOK until they become translucent. ADD the spices and stir until fragrant. PEEL , remove the seeds, and dice the butternut squash, then add it to the pot. CRUSH the tomatoes in a

separate bowl and add them to the pot. ADD the beans, vegetable stock, and lime juice. COOK for 30 minutes. SEASON with salt and pepper and serve.

ABOUT OUR CHEF

Jennifer is a private chef in Dallas, TX, with a passion for home-cooked meals with a global influence.

In addition to cooking, she hosts an Italian cooking show on national streaming television. To follow

her, go to JenniferBajsel.com or find her on Instagram @JENNIFER_BAJSEL