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Pumpkin Juice [GF, DF, Vegan]

September 20, 2018 by 918 Plate Leave a Comment

Pumpkin Juice is a great way to get into the spooky spirit or celebrate your favorite wizards on the weekend!

top view of a pitcher with pumpkin juice inside

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Filed Under: Dairy Free, Drinks, Gluten Free, Vegetarian Tagged With: harry potter, pumpkin, pumpkin juice, wizard, wizarding world

Mini Pumpkin Fried Pies [DF, mV]

September 6, 2018 by 918 Plate Leave a Comment

These mini pumpkin fried pies are a nod to everything that is good about Oklahoma fried pies and fall!

a mini pumpkin fried pie that has been cut in half

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Filed Under: Dairy Free, Desserts, Snacks, Vegetarian Tagged With: butternut squash, christmas, cinnamon, dessert, fall, pie, pumpkin, thanksgiving

Thai-Curried Butternut Squash Soup

October 22, 2015 by 918 Plate 28 Comments

Fall is now in full swing, and if your weather is anything like ours is, I hope you’re enjoying it! I watched this hilarious video on “leggun’ weather” two nights ago and seriously can not stop watching it. Over and over. Seriously. You’re welcome.

This Butternut Squash soup warms the heart with a blend of Thai spices and a coconut milk base!

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Filed Under: Appetizer, Entree, Gluten Free, Sides, Vegetarian Tagged With: butternut squash, coconut milk, fall, pumpkin, pumpkin soup, recipe, squash

Butternut Squash Cookies (Pumpkin Cookies)

October 8, 2015 by 918 Plate 4 Comments

These fall favorite pumpkin cookies are made with freshly roasted butternut squash puree, perfect for the foreseen canned pumpkin shortage!

These cookies are famous (or should I say…infamous) in my family. Let me tell you a bit about them: basically October 1 every year we decide it’s time for pumpkin cookies. And we make them. And make them. And make them. Through all the cold winter months to keep us warm fat (or something). We have been making them for years from an old church cookbook. It’s pretty easy to remember because it’s mostly “one of everything.” The batch is always a double batch. The icing gets eaten from the bowl sometimes. And they’re always gone very, very quickly.

I traded up in this recipe and made some cookies that were truly next level. The secrets? Use alllll the pumpkin pie spices, instead of just cinnamon. AND: fresh roasted butternut squash purée in place of canned pumpkin.

These perfectly pumpkin cookies will suit you and yours the whole season long! Cream cheese icing with a spongy spiced cookie!

 

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Filed Under: Desserts, Vegetarian Tagged With: butternut squash, cookies, dessert, Libby, Nagi, pumpkin, recipe, RecipeTin

Hi, I’m Hillary!

Welcome to 918 Plate, where I use locally-sourced ingredients to bring you recipes for eating great food at home. Learn to #enJOY fresh cooking with me! Learn more about me…

Don’t Miss Thursday Brunch!

Recent Posts

  • Creamy Cajun Shrimp Pasta
  • Summer Vegetable Japchae (Korean Noodles) [V, DF]
  • Smoked Gouda Mashed Potatoes [V, GF]
  • Blueberry Lemon Basil Pancakes [DF, V]
  • Quesadilla-Sized Tortillas [Vegan, DF]

Tasty & Trending on 918 Plate

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  • This is a better-than-Olive Garden version of Zuppa Toscana - complete with local food flair. Better-than-Olive Garden Zuppa Toscana
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  • Rowies are a crispy, layered pastry from Aberdeen, Scotland. The secret to them is a combination of lard and butter...and a little bit more butter. Rowies (Aberdeen Butteries)

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