Orange You Glad It's Fall?

Fall is upon us and the fall harvest provides wonderful, rich and flavorful options for our meals. I love the varieties of squash available at this time of year and the cozy warmth provided by baking some up. Squash is filled with beta-carotene. Your body converts beta-carotene into vitamin A which is good for vision, healthy skin and immunity. Easy to prepare and versatile, squash is a welcome addition to many of our family meals.

A long time favorite in our household, this pumpkin chocolate chip muffin recipe has evolved and while still a bit decedent, with the chocolate chips involved, it does have less sugar than the original recipe and the butter has been reduced. I use all whole wheat flour. The muffins freeze well and are still yummy upon reheating. I usually double the recipe so that I have some to freeze - otherwise they disappear way too fast.


Pumpkin Chocolate Chip Muffins


12 standard or 48 mini
1 2/3 cups whole wheat flour
3/4 cup granulated sugar
1/4 teaspoon cinnamon
1/8 teaspoon allspice
a pinch of cloves
1 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1 cup plain pumpkin (half of a 1 lb. can)
6 Tablespoons butter melted
1 cup chocolate chips (dark chocolate works for me)


Pre-heat oven to 350 F.
Thoroughly mix flour, sugar, spice, baking soda, baking powder and salt in a large bowl.
Break eggs into another bowl add pumpkin and melted butter. Whisk until well blended.
Pour over dry ingredients and fold in just until dry ingredients are moistened.
Fold in chocolate chips.
Scoop batter into lined muffin tins.
Bake 20-25 minutes or until springy to the touch in the center.
Turn onto a rack to cool.

Orange Food is Good Food - Squash Soup Recipe

The colors of the autumn season have been gorgeous in Chicagoland this year. As the leaves finally fall from the trees, I am disappointed to see the beauty of it all freeze away. This yummy butternut squash soup recipe is a bit of consolation. It's tasty, healthy and saves some of the lovely fall color for the table.

Fall and winter are great seasons for bowls of hot soup to keep the chill in check. Along with a hearty piece of whole grain bread, fresh baked or not, with a vegetable or cheese spread, soup can contribute to a complete meal and make for cozy time together. Squash soup is an ideal way to prepare those beta-carotene rich squash so abundant in the fall harvest.

Butternut Squash Soup

1 small - medium butternut squash
1 16 oz.can chicken broth
1 cup low-fat sour cream
1 tablespoon butter
1/4 teaspoon ground cayenne
1/2 teaspoon salt
dash lemon pepper or white pepper
1 tablespoon honey
chopped fresh chives for garnish





Halve the squash, remove seeds and bake at 350 in baking pan in shallow water cut side down, turn cut side up after about 20 minutes.
Bake another 15-20 minutes for a total 30-40 minutes total or until tender.
Spoon squash from peel into food processor or blender and puree. (When in a hurry, I have skipped this step, but the resulting texture isn't as nice.)
Combine baked pureed squash and broth in a large saucepan bring to a boil and simmer.
Over medium heat stir in sour cream, butter, cayenne and honey. Add salt and white pepper.
Cook soup until thoroughly heated.
Garnish with chives. And if you like a small extra dollop of sour cream.