Ingredients:
1 (14 ounce) can chicken broth
1 ½ cups water
3 tablespoons extra-virgin olive oil
¼ teaspoon salt
¼ teaspoon ground black pepper
1 pound turnip greens, chopped
½ teaspoon white sugar
Directions:
Gather the ingredients.
Bring chicken broth, water, oil, salt, and pepper to a boil in a stockpot.
Add turnip greens and sugar and return to a boil; reduce heat to medium-low and simmer, stirring every 15 minutes, until greens are tender, at least 30 minutes or up to 2 hours.

​Source: https://www.allrecipes.com/recipe/236280/healthy-and-delicious-southern-turnip-greens/

Ingredients
1 cup water
1 cube vegetable bouillon
3 cups peeled, cubed turnips
¼ cup minced onion
2 cloves garlic, minced
1 ½ tablespoons sour cream
salt and black pepper to taste
½ cup shredded sharp white Cheddar cheese
1 teaspoon chopped fresh parsley for garnish
Directions
Place water and vegetable bouillon cube into a saucepan; bring to a boil. Cook until bouillon cube dissolves, about 1 minute. Stir in turnips, onion, and garlic; return to a boil and cook until turnips are tender, about 10 minutes. Reduce heat to a simmer and cook until most of the liquid has evaporated, 10 to 15 more minutes.
Lightly stir in sour cream to coat turnips. Season with salt and pepper. Top with cheese and parsley
Source: ​https://www.allrecipes.com/recipe/199134/southern-turnip-supreme/

Ingredients:
12 small to medium turnips - peeled
Salt
2 tablespoons olive oil
3 cloves garlic - minced
Freshly ground black pepper
1 cup freshly grated Parmesan cheese - or as needed
Chopped fresh chives

Directions:

Place peeled turnips in a pot of salted water to cover. Bring to a boil. Cook 20 to 30 minutes or until turnips can be pierced easily with a paring knife. Drain. Let cool slightly.

Preheat oven to 375 degrees.

Place the turnips on a clean kitchen towel or double layer of paper towels. Gently press each one down until it’s approximately 1/2-inch high. Let them drain for 15 minutes then carefully flip them over onto a dry section of the towel or onto fresh paper towels so the other side drains and dries a bit.

Combine garlic, olive oil and salt and black pepper, to taste in a small bowl.

Line a baking sheet with parchment paper or nonstick aluminum foil. Place the flattened turnips on the lined baking sheet. Brush each turnip with a little of the olive oil and garlic combination. Sprinkle Parmesan cheese over each turnip, gently pressing it down.

Carefully and quickly flip each turnip over. Repeat with the remaining olive oil and garlic combination and cheese.
Bake for 20 to 25 minutes. Flip each turnip and bake an additional 15 minutes. Garnish with chopped fresh chives and serve.

Source: ​https://www.fromachefskitchen.com/parmesan-crusted-crushed-turnips/

Ingredients:
Chili
2 cloves garlic 
1 yellow onion 
2 Tbsp olive oil 
1 lb. ground beef or ground turkey
1 15oz. can kidney beans, drained 
1 15oz. can black beans, drained 
1 15oz. can petite diced tomatoes 
1 15oz. can pumpkin purée 
1/2 6oz. can tomato paste (5 Tbsp) 
2 cups water

Chili Seasoning
1 Tbsp chili powder 
1/2 tsp smoked paprika 
1 tsp ground cumin 
1/4 tsp garlic powder 
1/2 tsp onion powder 
1/4 tsp freshly cracked black pepper 
1 tsp salt 
OR you could use a packet of chili seasoning
​
Directions:
Mince the garlic and dice the onion. Add the garlic, onion, and olive oil to a large pot. Sauté the onion and garlic over medium heat until the onions are tender (about 5 minutes).

Add the ground beef and continue to cook until the beef is browned and cooked through.

Add the kidney beans (drained), black beans (drained), diced tomatoes (with juices), puréed pumpkin, tomato paste, water, chili powder, smoked paprika, cumin, garlic powder, onion powder, pepper, and salt to the pot. Stir to combine.

Place a lid on top of the pot and allow the chili to come up to a simmer, stirring occasionally. Allow the chili to simmer for 30 minutes.

After simmering for 30 minutes, give the chili a taste and add salt if needed. Serve hot with your favorite toppings (sour cream, cheese, green onion, corn chips, etc.)

Source: https://www.budgetbytes.com/easy-pumpkin-chili/​

Ingredients: 
For the Spiced Sugar
1/4 cup (50 g) granulated white sugar
1/2 tsp pumpkin pie spice

For the Pumpkin Cookies
3/4 cup (168 g) unsalted butter, softened
1 cup (220 g) light brown sugar, packed
2 egg yolks, at room temperature
2 tsp vanilla
1/2 cup (122 g) canned pumpkin puree
1 3/4 cups (219 g) all purpose flour, spooned and leveled
1 Tbsp pumpkin pie spice
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt

Directions:
For the Spiced Sugar

• In a small bowl mix the granulated sugar and pumpkin pie spice together. Set aside.
  1/4 cup (50 g) granulated white sugar,1/2 tsp pumpkin pie spice

For the Pumpkin Cookies

• Preheat oven to 350 degrees and line two baking sheets with parchment paper.
• Start by drying your pumpkin. (This step is not optional. The cookies will not bake properly if you skip this step.)Spread the canned pumpkin on a plate and lightly press with a paper towel to absorb the excess liquid. Repeat the step at least four more times.The pumpkin should be dry enough that it goes from being 1/2 cup dried down to just about a 1/4 cup. Hardly any liquid should transfer onto a paper towel once it has been dried enough.(Like stated above, try to use Libby's canned pumpkin as almost all cans of it have the same consistency and are not too wet.)Then set aside.
  1/2 cup (122 g) canned pumpkin puree
• In a small bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder and salt. Set aside.
  1 3/4 cups (219 g) all purpose flour, spooned and leveled,1 tbsp pumpkin pie spice,1/2 tsp baking soda,1/2 tsp baking powder,1/2 tsp salt
• In a large bowl cream the softened butter and brown sugar together with an electric mixer on high speed for 1-2 minutes until light and fluffy.
  3/4 cup (168 g) unsalted butter, softened,1 cup (220 g) light brown sugar, packed
• Add in the egg yolks and vanilla and mix on medium speed until pale and fluffy, about 1-2 minutes.
  2 egg yolks, at room temperature,2 tsp vanilla
• Add in the pumpkin and mix on medium-low speed to combine.
• Add in the dry ingredients and mix on low speed just until combined.
• Scoop the dough with a 2 tbsp cookie scoop, and roll them into balls. Then roll the dough balls in the spiced sugar.(If the dough is too "sticky" chill it in the fridge for 10 minutes, then proceed.)
• Place the cookie dough balls at least 2 inches apart on the baking sheets. (I usually bake 6 at a time.)
• Bake the cookies for 12-14 minutes. (12 minutes for really chewy centers, 14 minutes for a slightly crispier cookie). When the cookies are done baking the centers will be puffy. As they cool the centers will fall and the cookie will get "wrinkly".
• Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a cooling rack to finish cooling. They are best enjoyed when they have cooled for at least 15 minutes!

Source: https://inbloombakery.com/chewy-pumpkin-cookies/

Ingredients:
2 cups all-purpose flour, spooned into measuring cup and leveled-off
½ teaspoon salt
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1½ sticks (¾ cup) unsalted butter, softened
2 cups sugar
2 large eggs
1 (15-oz) can 100% pure pumpkin 

Directions:

1. Preheat the oven to 325°F and set an oven rack in the middle position. Generously grease two 8 x 4-inch loaf pans with butter and dust with flour (alternatively, use a baking spray with flour in it, such as Pam with Flour or Baker's Joy).
2. In a medium bowl, combine the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg. Whisk until well combined; set aside.
3. In a large bowl of an electric mixer, beat the butter and sugar on medium speed until just blended. Add the eggs one at a time, beating well after each addition. Continue beating until very light and fluffy, a few minutes. Beat in the pumpkin. The mixture might look grainy and curdled at this point -- that's okay.
4. Add the flour mixture and mix on low speed until combined.
5. Turn the batter into the prepared pans, dividing evenly, and bake for 65 – 75 minutes, or until a cake tester inserted into the center comes out clean. Let the loaves cool in the pans for about 10 minutes, then turn out onto a wire rack to cool completely.
6. Fresh out of the oven, the loaves have a deliciously crisp crust. If they last beyond a day, you can toast individual slices to get the same fresh-baked effect.
7. Freezer-Friendly Instructions: The bread can be frozen for up to 3 months. After it is completely cooled, wrap it securely in aluminum foil, freezer wrap or place in a freezer bag. Thaw overnight in the refrigerator before serving.

Source: ​https://www.onceuponachef.com/recipes/spiced-pumpkin-bread.html#tabrecipe

Ingredients
1 cup pumpkin puree
1 15 oz. can black beans, rinsed and drained
¼ cup chopped fresh cilantro
1 teaspoon mild chili powder
1 teaspoon ground cumin
1 teaspoon fine sea salt
1 teaspoon smoked paprika
¼ teaspoon ground cayenne optional
8 8-9″ flour tortillas
2 tablespoons unsalted butter
8 ounces white cheddar cheese shredded
guacamole, salsa, and cilantro for serving

Directions

• Add the pumpkin and black beans to large bowl. Stir well. Next, stir in the cilantro, chili powder, cumin, salt, paprika, and cayenne, if using. Divide the filling into 4 portions.
• Lay 4 tortillas on a flat surface. Top each with a portion of the filling and spread to cover the tortilla. Top each with ¼ of the shredded cheese. Place the remaining tortillas over the filling to make 4 quesadillas.
• For each quesadilla, melt a ½ tablespoon of butter in a large skillet over medium-high heat. Add the quesadilla and cook for 3 to 4 minutes on each side, until the tortilla is golden brown and the filling is warm.
• Cut and serve alongside guacamole, salsa, and cilantro for toppings.
  
  

Source: https://www.lucismorsels.com/pumpkin-quesadillas/​

Ingredients
½ cup butter, softened                                                               ¾ cup white sugar
¾ cup packed brown sugar                                                     2 eggs
1 ½ cups mashed, cooked butternut squash                   2 ½ cups all-purpose flour
1 teaspoon baking soda                                                            2 teaspoons ground cinnamon
½ teaspoon salt                                                                             ½ teaspoon ground nutmeg
¼ teaspoon ground ginger                                                       1 cup raisins
1 ½ cups chopped pecans                                                       ¼ teaspoon ground allspice
2 ½ teaspoons baking powder
Directions
Preheat the oven to 375 degrees F (190 degrees C).
In a large mixing bowl, cream butter and sugars until fluffy. Beat in the eggs and squash. Sift together the flour, baking soda, baking powder, and spices; add to mixture, stirring until well blended. Stir in raisins and nuts. Spoon onto cookie sheets spacing cookies 2 inches apart.
Bake for 10 to 12 minutes in the preheated oven, until edges are golden.
​
Source: https://www.allrecipes.com/recipe/9708/squash-cookies/

Ingredients:
1 large butternut squash
2 tablespoons olive oil
2 small medium onions, or 2 tablespoons onion flakes
4 cups broth, chicken or vegetable
2 small apples, peeled and cubed
1 1/2 teaspoons kosher salt
1/4 teaspoon black pepper
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/4 teaspoon coriander
1/ 4 teaspoon ground cinnamon
could add sage, thyme and rosemary
could add diced or shredded cooked chicken (great for leftover chicken)

Directions:
Use at least a 5 quart crockpot for this soup.

 Put foil on a cookie sheet and bake the washed butternut for about an hour--depending on the size--then cut it in 1/2 , and scoop out the seeds. Then lay each half, cut side down onto foil, and  either cook more or peel off the skin and cut up as needed for my recipe.

Plug in your crockpot and turn to high. Add the broth, and the onion and apple. Stir in the spices except sage, thyme and rosemary if using. Cover to let heat.

When the squash has finished roasting, add it to the pot. Cover and cook on low for 6 to 8 hours, or on high for about 4.  The last 2 hours add sage rosemary and thyme.

Blend in small batches with a stand blender, or carefully blend with an immersible wand.  

Add chicken and let warm through. 

Serve and enjoy!  A crusty bread and or salad would go well with this soup. 

Notes: You could replace butternut with pumpkin, add steamed and pureed cauliflower, do a combination of sweet potatoe and squash.  

Source: https://www.ayearofslowcooking.com/2008/10/crockpot-butternut-squash-soup-recipe.html

Ingredients:
1 butternut squash
2 Tbsp olive oil
2 cloves garlic, minced
salt and pepper

Directions:
Preheat oven to 400 F.
Cut the squash in half and scoop out seeds and strings.  Peel the squash.  Cut into 1" cubes.
In a large bowl toss the squash cubes with oil, garlic, salt and pepper.  
Arrange mixtures on a baking sheet.  
Roast in the oven until tender and lightly browned, about 30 min.

Tip: This is delicious with mushrooms quartered  (not sliced) and thrown when mixing it all together. 

Source: https://www.allrecipes.com/recipe/229733/simple-roasted-butternut-squash/​