Maple Pecan Butternut Squash Bake
1 medium butternut squash, peeled and cubed 2 tablespoons olive oil 2 tablespoons maple syrup 1 teaspoon cinnamon ½ teaspoon nutmeg Salt and pepper to taste ½ cup chopped pecans ¼ cup dried cranberries
Directions: Preheat oven to 400°F (200°C).
Toss the cubed squash with olive oil, maple syrup, cinnamon, nutmeg, salt, and pepper. Spread evenly on a baking sheet and roast for 25–30 minutes, or until tender and slightly caramelized. Transfer to a serving dish and sprinkle with chopped pecans and dried cranberries. . Directions: In a medium bowl, blend the cream cheese until smooth. Add pumpkin puree, powdered sugar, cinna- mon, nutmeg, and vanilla. Mix until creamy and well combined. Transfer to a serving bowl and top with whipped cream. Serve with graham crackers, apple slices, or pretzels for dipping. Fill a shaker or glass with ice. Add bourbon, maple syrup, and lemon juice. Shake or stir well. Strain over fresh ice in a glass. Add a splash of ginger ale (sweeter) or club soda (lighter). Garnish with an orange slice or cinnamon stick. Optional Twist: Add a tiny pinch of ground cinnamon or a splash of apple cider for extra fall flavor.
Pumpkin Cheesecake Dip
8 oz cream cheese, softened 1 cup pumpkin puree ½ cup powdered sugar 1 teaspoon cinnamon ½ teaspoon nutmeg (optional) ½ teaspoon vanilla extract Whipped topping for garnish
Bourbon Maple Splash Directions:
Warm, classy sip of fall….. 2 oz bourbon 1 oz pure maple syrup 1 oz fresh lemon juice 2–3 dashes of bitters (optional) Ginger ale or club soda (splash to top) Ice Orange slice or cinnamon stick (garnish)
*drink responsibly
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