Stuffed Pumpkins & My Favorite Squash Tomato Tart

Savoring the last bits of Fall produce

Good Morning, just here to share with you some more things to fall in love with. I am not ready to accept that Halloween is over but I guess having a month to cling onto what ever is left of the Fall season could suffice.

You guys should know that I try to pretend that I am all tough, but on the inside I am really just waiting for my next little treat. I don't know about you, but I am holding on to fall produce ( my squashes ) for as long as I can and what better wait to satisfy my need for a little treat. Than a tart filled with miso garlic butter, sauteed cherry tomatoes and roasted squash. Yes, you “heard” that right GARLIC MISO BUTTER.

The tart dough comes together by gently kneading cubes of cold butter, I am using vegan butter for this of course and by using the warmth of your hands to sort of integrate it into the dough to get a nice buttery flakey crust. Then cover it in some miso garlic butter and pop her in the oven for a 5 minute blind bake before adding in this deliciously juicy tomato jam topped with acorn squash, spaghetti squash and red onion. And naturally a savory tart like this deserves only the best, Malden flakey salt along with a nice olive oil and fresh thyme.

The Weekly Round-Up

Squash & Tomato Tart

I do love me a good sweet tart with pastry cream and all the fixin’s. But there is something special about a savory vegetable tart, especially when the crust is flakey, buttery and has fresh thyme in it ?! I’m sold and she did not disappoint and believe it or not it all came together quite quickly.

Stuffed Mini Pumpkins

If you thought for one second that I was going to let fall pass us by without a stuffed mini pumpkin recipe then how dare you? 

These cuties have it all in one bite - they're savory, sweet, and salty - it even has toasted pecans for the very necessary crunch factor. 

The recipe is designed to be able to tailor it with what you have at home to be able to turn these into whatever lil stuffed pumpkins you're craving - the base is wild rice and to build that flavor I decided to add in kale, apples and cranberries. Definitely holiday dinner worthy and sure to impress your guests !

Tap the title link of each recipe to have it to you directly or click here to be transcended away to my site !

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If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.

And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3

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Now… for next weeks teaser !

Calabaza en Tacha

Calabaza en Tacha is one of my favorite Mexican classics that is eaten around this time of year in honor of Día de los Muertos and surprise - it's traditionally made vegan ! It's essentially candied pumpkin and can be eaten hot or cold. When it's warm I love it with ice cream but if enjoying it cold I love it with a splash of oat milk. But which ever way you choose to enjoy it I know you will love it !