Happy Halloween! Growing up the tradition in my family was to have cheese fondue for dinner on Halloween and although it's a tradition that would be fun to cary forward I was feeling like what I really needed today was some vegetables so I'll postpone have fondue for a bit and decided to work with some seasonal flavors and colors of fall instead.
I started by looking up how to cook this lovely red kuri squash I had. It seemed similar to a kabocha squash to me so I ended up using this recipe from Nom Nom Paleo. Which was also interesting to me because I have coconut oil but haven't really figured out when to use it yet... I sliced the squash tossed it in coconut oil seasoned with salt and pepper and roasted it in the oven at 400 for 30 minutes.
I had harvested the last two kohlrabi bulbs from my garden and decided to try a kind of latke fritter type thing with it. I grated the kohlrabi and squeezed as much liquid out of it as I could. I added diced onion, garlic powder, salt, pepper, breadcrumbs and a scrambled egg. Then I heated up some oil in a frying pan and when it was hot put scoops of the kohlrabi mixture in to fry.I also picked some kale from the garden and sautéed that with garlic and picked some beet greens too for garnish. Lastly I sliced up a watermelon radish I had for a little extra color on the plate.
Since the trick-or-treaters shouldn't be the only ones getting a treat we also had miniature pumpkin whoopie pie mini muffins. I cheated a bit here. I had found a box of Trader Joe's Pumpkin Bread Mix in my pantry so I baked the mix in mini muffin tins. Right when I removed them from the oven I stuck a chocolate chip on top so they'd look like little pumpkins with a stem on top. While those were cooling I made whoopie pie filling: beat 1 stick of butter with 1 2/3 cups of powdered sugar, then add 1/2 teaspoon vanilla and 2 cup of Fluff (since it was invented right down the road). I sliced the mini muffins in half and put a scoop of fluffy filling in.