Winter Squash Cookies



  • 3 cups Winter squash, cooked and mashed
  • 4 Tablespoon margarine
  • 3 Tablespoons packed cup brown sugar
  • 1 egg
  • 1 Tablespoon vanilla
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1½ teaspoon baking powder
  • ½ teaspoon nutmeg
  • 1½ teaspoons cinnamon
  • 1/3  cup raisins, cranberries, or chocolate chips (optional)
  • Nonstick spray


  1. Wash hands with warm, soapy water for 20 seconds.
  2. Preheat oven to 350°F.
  3. Wash winter squash and cut in half.
  4. Place squash in a baking pan and add enough water to cover the bottom. Place squash in the pan, open side down.
  5. Bake for 45-50 minutes or until squash is completely soft.
  6. Remove from oven and let cool.
  7. While squash is cooking, cream margarine and sugar.
  8. Add in egg and vanilla. Mix until smooth.
  9. In a separate bowl, mash winter squash until smooth. Measure our 3 cups and add it to the margarine mixture.
  10. In a separate bowl. Combine flour, baking soda, baking powder, nutmeg, and cinnamon.
  11. Add flour mixture to the squash mixture. Mix until flour mixture is all incorporated.
  12. Fold in raisins, cranberries, or chocolate chips.
  13. Coat a cookie sheet with nonstick spray
  14. Scoop cookies by spoonfuls onto cookie sheet. Bake for 20-25 minutes or until golden brown and inserted toothpick comes out clean.
  15. Once cookies cool, glaze them, if desired. 

Makes 12-15 large cookies, 20 small cookies



  • 1 cup powdered sugar
  • 3 Tablespoons water or milk


  1. Wash hands with warm, soapy water for 20 seconds.
  2. In a small bowl, combine powdered sugar and water or milk.
  3. Mix until smooth. If the glaze seems too thick, add a little more water or milk at a time.

Makes 1 cup

Roasted Pumpkin Soup


  • 2 Tablespoons canola oil, divided
  • One 4-pound sugar pie pumpkin
  • 1 large yellow onion
  • 4 large garlic cloves
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon cayenne pepper (optional)
  • ½ teaspoon cumin
  • ½ teaspoon black pepper
  • 4 cups (32 ounces) vegetable broth
  • ½ cup low-fat plain yogurt
  • Roasted pumpkin seeds or almonds (optional)


  1. Wash hands with warm, soapy water for 20 seconds.
  2. Preheat oven to 425°F.
  3. Carefully cut the pumpkin in half and scoop out the seeds.
  4. Slice each pumpkin halve in half to make quarters. Brush pieces with oil and place cut sides down onto the baking sheet.
  5. Roast for 35-45 minutes or until the orange flesh is easily pierced through with a fork. Set it aside to cool for a few minutes.
  6. Wash the onion and dice. Mince the garlic. Set aside.
  7. Once the pumpkin is cool enough to handle, peel off the skin. You may need to use a knife to slice the skin off. Throw away the skin.
  8. Roughly cut the pumpkin into smaller chunks.
  9. Heat the remaining oil in a large pot over medium heat. Once the oil hot, add onion, garlic, and salt to the skillet. Stir to combine. Cook, stirring occasionally, until onion is clear, about 8-10 minutes.
  10. Add the pumpkin, cinnamon, nutmeg, cayenne pepper, cumin, black pepper, and broth. Bring the mixture to a boil, then reduce heat and simmer for about 15 minutes, to give the flavors time to blend.
  11. Remove the soup from heat and let it cool slightly. Working in batches, place the soup into a blender and blend until smooth. Do not fill your blender past the maximum fill line! Transfer the puréed soup to a large bowl and repeat with the remaining batches.
  12. Once all the soup is blended, place it back in the pot.
  13. Place about ½ a cup of the soup in a bowl. Add the yogurt and stir until smooth. Add back to the soup and cook 5-10 more minutes.
  14. Ladle the soup into individual bowls. Sprinkle with roasted pumpkin seeds or almonds, if desired.

Makes 4-6 servings

(Game Meat) Stroganoff


  • 1 pound ground game meat
  • 1/2 cup chopped onion
  • 1/2 cup sliced fresh mushrooms
  • 2 garlic cloves, minced (1 teaspoon powder)
  • 1/8 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups low-sodium broth
  • 6 Tablespoons of flour
  • 1 cup plain yogurt or low-fat sour cream
  • 4 cups cooked whole-wheat pasta


  1. Wash hands with warm, soapy water for 20 seconds.
  2. In a large skillet or electric skillet, brown ground meat with onions, mushrooms, garlic, salt, and pepper. Remove from skillet.
  3. In the same skillet, mix together 1/2 a cup of broth and flour. Heat, stirring constantly, until thick. Add remaining broth.
  4. Reduce heat to low. Add yogurt and stir until combined.
  5. Add meat mixture and heat through.
  6. Serve over hot whole-wheat pasta.

Makes 4 servings.

Pumpkin Mac and Cheese


  • 3/4 cup whole-wheat pasta, cooked 
  • 1 Tbsp butter
  • 1 Tbsp flour
  • 1/4 c low-fat milk
  • 4 Tbsp pumpkin puree
  • 1 Tbsp mustard
  • 1/3 cup shredded cheddar cheese


  1. Wash hands with warm, soapy water for 20 seconds.
  2. Cook pasta according to package directions. Drain.
  3. Make a roux with butter and flour.
  4. Slowly add milk to roux. Add cheese and stir.
  5. Add pumpkin and Mustard. Stir until creamy.
  6. Add pasta to pot. Stir.

Makes 1 serving

Pumpkin Raisin Bread


  • 1 ½ cup whole-wheat flour
  • ½ cup brown sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon salt
  • ½ teaspoon baking soda
  • 1 cup canned pumpkin
  • ½ cup raisins
  • ¼ cup non-fat vanilla Greek yogurt
  • ¼ cup unsweetened applesauce
  • 2 egg whites


  1. Preheat oven to 350°F.
  2. In two separate bowls, mix dry, and then wet ingredients.
    Then combine, adding wet to dry and stirring gently until
    the mixture is uniform.
  3.  Depending if you are making bread or muffins, either
    spoon the mixture into a non-stick muffin tray or a bread
  4.  Bake muffins for 25 minutes, or loaf of bread for 75 minutes.
Makes 12 servings. 

Crustless Pumpkin Pie


  • 3/4 cup sugar
  • 1/2 cup CNP Master Mix
  • 2 Tablespoons canola oil
  • 1 12-ounce can fat-free evaporated milk
  • 2 eggs
  • 1 15-ounce can pumpkin
  • 3 1/2 teaspoons pumpkin pie spice
  • 2 1/2 teaspoons vanilla
  • Nonstick spray


  1. Wash hands thoroughly with warm water and soap. 
  2. Preheat oven to 350°F
  3. Combine all ingredients in a medium bowl and beat 2 minutes or until smooth.
  4. Coat a 9-inch pie plat with nonstick spray. Pour mixture into pie plate.
  5. Bake at 350°F for 50-55 minutes or until a knife inserted in the center comes out clean.
  6. Refrigerate leftovers.
Makes 8 servings.
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