Fresh Pumpkin Puree

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Pumpkin Puree

2 small squash pumpkins (sugar or Long Island Cheese variety)
Olive oil
water

Preheat oven to 400°

Cut the pumpkins in half. Coat the inside of each half with olive oil and place cut side down on a cookie sheet. Roast for 1 hour or until flesh is soft.

Remove from the oven and scoop flesh into a food processor or blender. Puree until smooth. If it doesn't come together you may need to add some water. Store in an airtight container in the refrigerator for 1 week and use in your favorite pumpkin dishes!

Miller's Hill Sweet Potato Hash

2 large sweet potatoes (or a winter squash)
Hot red cherry peppers
2-3 large kale leaves
1 clove of garlic
1 tbs. olive oil
cinnamon
molasses

Cook's Note: Using raw potato or squash will take longer but holds up better in the dish.
 

Peel and dice potatoes (or squash)

Pour olive oil into saute' pan and place over medium heat. Chop garlic and hot peppers and add to pan.

Remove the ribs from the kale leaves, chop and add to the pan.  Reduce heat to low, cover the pan and cook for 10-15 minutes (longer if potatoes were raw) until potatoes are fork tender.

Drizzle with molasses and a sprinkle of cinnamon before serving. 

Buon Appetito!