Roasted Acorn Squash

Roasted Acorn Squash

Ingredients:

  • Pumpkin Spice Chèvre (7 oz)
  • 1 acorn squash
  • 1 tbsp honey
  • 1/4 cup pumpkin seeds
  • Sea Salt to taste


Instructions:

Preheat oven to 400F.  Toast pumpkin seeds in a dry pan.  Slice acorn squash in half and using a spoon, remove the insides.  Drizzle honey.  Divide chèvre into equal amounts and drop into squash halves.  Sprinkle with the pumpkin seeds.  Add salt per your preference.  Bake 40 minutes.

Angel Hair Pumpkin Pasta

Angel Hair Pumpkin Pasta

Angel Hair Pumpkin Pasta

Ingredients:

  • Pumpkin Spice Chèvre (7 oz)
  • 1 medium onion
  • 2 tbsp butter
  • 1/2 cup parmesan cheese
  • 1 box Angel Hair pasta
  • 1/4 cup chopped fresh parsley
  • Sage to garnish


Instructions:

Sauté onions in butter and set aside.  Boil pasta per instructions, reserving two cups of the pasta water.  Drain pasta, add chèvre and pasta water and stir for 3 minutes.  Then add all remaining ingredients, stir, and serve.  Garnish with sage.
 

Pumpkin Spice Chèvre Bread

Pumpkin Spice Chèvre Bread

Pumpkin Spice Chèvre Bread

Ingredients:
 

  • Pumpkin Spice Chèvre (7 oz)
  • 3 cups sugar
  • 1 cup vegetable oil
  • 3 large eggs
  • 1 16-ounce can solid pack pumpkin
  • 3 cups all purpose flour
  • 1 teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon baking soda
  •  1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 cup coarsely chopped walnuts
  •  

Instructions:
 

Preheat oven to 350°F. Butter and flour two 9x5x3-inch loaf pans. Beat sugar and oil in large bowl to blend. Mix in eggs, pumpkin, and chèvre, and set aside.  Beat all dry ingredients together in another large bowl. Stir into pumpkin mixture in 2 additions. Mix in walnuts.  Divide batter equally between prepared pans. Bake until tester inserted into center comes out clean, about 1 hour 10 minutes. Transfer to racks and cool 10 minutes. Using sharp knife, cut around edge of loaves. Turn loaves out onto racks and cool completely.  

Pumpkin Spice Chèvre Pancakes

Pumpkin Spice Chèvre Pancakes

 

Pumpkin Spice Chèvre Pancakes

Ingredients:

  • Pumpkin Spice Chèvre (7 oz)
  • 2 cups flour
  • 1 tbsp sugar
  • 1 large egg
  • 1 1/2 cup milk
  • 1 tbsp butter, melted
  • Mint, to garnish
  • Confectioner’s sugar, to garnish
  • Maple syrup

Instructions:

Stir dry ingredients together and set aside  Beat egg, add milk, melted butter.  Add dry ingredients to wet ingredients, then add 5-6 oz of the chèvre.  Pour batter onto hot pan.  Make pancakes!  Then garnish with mint, confectioner’s sugar, remaining chèvre, and syrup.

 

Double Pumpkin Pie Spice Chèvre

Double Pumpkin Pie Spice Chèvre

Double Pumpkin Pie

Ingredients:

  • Pumpkin Spice Chèvre (2 oz)
  • 1/4 cup crushed pecans
  • 1/4 cup caramel
  • 1 piece of pumpkin pie
  • Mint to garnish

Instructions:

Melt caramel and nuts in a microwave for 15 seconds, then stir and drizzle mixture on a plate.  Top with a slice of pie, add the chèvre, then garnish with fresh mint. 

 

Pumpkin Chèvre Ravioli

Pumpkin Chèvre Ravioli

Pumpkin Chèvre Ravioli

Ingredients:

  • Pumpkin Spice Chèvre (3 oz)
  • 6 wonton wrappers
  • 2 tbsp water
  • 1/2 sage leaf, roughly chopped
  • 1/4 teaspoon nutmeg
  • Orange zest to taste
  • Fennel to garnish
  • 2 tbsp butter

Instructions:

Moisten wonton wrappers with water using a brush.  Add chèvre, sage, then using your fingers, seal the ravioli, using additional water if necessary.  Lightly fry them in butter, then garnish with fennel, nutmeg and orange zest.

 

Fall Harvest Salad

Fall Harvest Salad

Fall Harvest Salad

Ingredients:

  • Pumpkin Spice Chèvre (4 oz)
  • 3 slices of Raisin Cinnamon Bread
  • 4 tbsp butter
  • Lettuce of your choice
  • 1/4 cup dried cranberries
  • 1/4 cup sunflower seeds
  • Balsamic vinegar to dress.

Instructions:

Preheat oven to 350F.  Slice bread into cubes and toss in butter.  Bake for 15 minutes, then set aside.  Build the salad, adding dried cranberries and sunflower seeds.  Snip the corner of the chèvre package, then squeeze, knocking off clusters of chèvre into the salad.  Then dress the salad with the Balsamic vinegar.

 

Pumpkin Spice Chèvre Spaghetti Squash

Pumpkin Spice Chèvre Spaghetti Squash

Spaghetti Squash with Pumpkin Chèvre

Ingredients:

  • Pumpkin Spice Chèvre (7 oz)
  • 1 Spaghetti Squash
  • 2 tbsp olive oil
  • Salt, to taste
  • 1 cup pre-cooked diced Pancetta
  • 1 cup arugula
  • 1/2 tbsp diced sage
  • Sage to garnish

Instructions:

Preheat oven to 4000F.  Slice squash into quarters and scoop out seeds. Place squash on parchment paper, drizzle halves with the olive oil and season with salt.   Roast until tender, 45-50 minutes.  Use a fork to scrape out “spaghetti.”  Place squash in a bowl and add all remaining ingredients.  Stir; plate; garnish with sage.

Pumpkin Spice Chèvre Stuffed French Toast

Pumpkin Spice Chèvre Stuffed French Toast

Stuffed French Toast


Ingredients:

  • Pumpkin Spice Chèvre (7 oz)
  • 1 loaf of unsliced Cinnamon Raisin Bread
  • 1 egg
  • 2 tbsp milk
  • 2 tbsp butter
  • Orange zest, fresh mint, and pumpkin seeds to garnish
  • Maple Syrup

Instructions:

Slice bread into very thick slices, then carefully split the thick slices using a paring knife.  Squeeze chèvre into bread and seal by compressing slightly.  Beat egg, add milk, then dredge the bread in the egg batter.  Cook on a panini press, then garnish with remaining ingredients.