Pumpkin-Ricotta Pasta Bake

I got this recipe here: http://www.thekitchn.com/thekitchn/main-dish/quick-recipe-pumpkin-ricotta-pasta-casserole-130962

Olive oil
1 pound pasta, such as farfalle, small shells, or elbows
One 15-ounce container ricotta
One 15-ounce can pumpkin puree
2 eggs
1/2 cup yogurt
2 teaspoons salt
Freshly ground black pepper
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
3/4 cup pecans, roughly chopped
1/2 cup loosely packed fresh sage leaves, finely chopped
2 large garlic cloves, finely chopped
3/4 cup grated Parmesan, divided

Heat the oven to 375°F. Lightly oil a 9x13-inch baking dish with olive oil. Set aside. Bring a 4-quart pot of water to boil over high heat, and stir about 1 tablespoon of salt. Add the pasta, and turn the heat down to medium. Cook for a slightly shorter amount of time than specified by the package. (For instance, if the package specifies 10 to 12 minutes, cook for 9 to 10, or until just barely al dente.) Drain the pasta and toss lightly with olive oil.

In a large bowl, whisk together the ricotta, pureed pumpkin, eggs, and yogurt. Whisk in the salt, pepper, nutmeg, and ginger.

Stir in the pasta and coat completely with the pumpkin mixture. Stir in the pecans, chopped pecans, sage, and garlic. Stir in 1/2 cup Parmesan.

Spread the mixture evenly in the prepared baking dish and sprinkle the remaining 1/4 cup Parmesan over top. Bake uncovered for 35 minutes or until golden brown on top. Let stand for 5 minutes before serving.

Enjoy!

e-notes: I didn't have plain yogurt on hand (since that's what I assume is meant by "yogurt.") I used sour cream instead. I also did 1 1/2 t. salt. My husband thought it could have been a little bit more pumpkin-y with a little less of sage. I didn't mind the amount at all. I probably did 1/2 c. nuts b/c I just bought a small baggie. When I had read the comments about this, a lot of people commented about it being dry. So I did cover my casserole for all but the last few minutes. It was slightly dry, more paste-y, really. But so delicious! My husband and I thought maybe you could add some cottage cheese to help it be a little more sauce-y? Totally loved this, as well as all 4 of my kids.

Butternut Squash Bake

I found this lovely recipe here: http://allrecipes.com/recipe/butternut-squash-bake-2/detail.aspx.

Ingredients:

• 1 (4 pound) butternut squash - peeled, seeded, and cubed
• 1/3 yellow onion, minced
• 1/4 cup extra-virgin olive oil
• 1/2 cup Italian bread crumbs
• 1 tablespoon minced fresh thyme
• 6 ounces crumbled blue cheese
• sea salt and ground black pepper to taste
• 1/4 cup Italian bread crumbs

Directions

1. Preheat an oven to 425 degrees.
2. Toss the squash, onion, olive oil, 1/2 cup Italian bread crumbs, thyme, and blue cheese in a large mixing bowl. Season with salt and pepper. Pour the mixture into a large baking dish. Sprinkle 1/4 cup bread crumbs over the squash.
3. Bake in the preheated oven until lightly browned on top, 35 to 40 minutes.

e-notes: So I love, love, love this. So does my husband. We put way less blue cheese, though. We put a small amount in the mix and bake it like it says. Then we'll let people sprinkle how much or how little of blue cheese they want. A little goes a long ways in my opinion. My one boy didn't like it too much until he very lightly sprinkled it with the cheese. YUM.

Snickers Cupcakes

Makes 24-30 cupcakes

For the cake:
1 (18.25 ounce) package devil’s food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs; lightly beaten
1/2 cup warm water
1 teaspoon of vanilla
24-30 frozen Snickers Miniatures

Method
1. Preheat oven to 350 degrees F.
2. Line (2) 12 cup muffin tins with paper liners.
3. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs, vanilla and water.
4. Evenly divide the batter amongst the prepared pans. {I use a large cookie scoop from OXO to scoop my batter; it holds 3 tablespoons}.
5. Gently push a frozen Snickers Miniature bar into the center of the batter and smooth the surface making sure to cover the candy bar with batter.
6. Bake for 18-22 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean.
7. Cool cupcakes thoroughly on wire rack.

For the frosting:
2 sticks unsalted butter; room temperature
1/2 cup shortening
2 teaspoons pure vanilla extract
1 1/2 pounds confectioners’ sugar
1/3 cup caramel topping; plus more for drizzling
1/4 teaspoon salt

Method
1. Cream the butter and shortening in the bowl of an electric or stand mixer. Add the vanilla extract, salt and caramel syrup and combine well.
2. Begin adding in the sugar and mixing thoroughly after each addition. After all of the sugar has been added and mixed thoroughly, give it a taste and decide if you want to add in more caramel syrup. For thicker frosting you can gradually add in a little more sugar.
Garnish with chopped Snickers bars and a drizzle of caramel of caramel syrup.

Notes:
Not a fan of Snickers? Sub in your favorite candy bar, just make sure you freeze them first.
Not a fan of vegetable shortening? No worries, simply sub in butter for the shortening.