{what you will need}

1 15 ounce can pumpkin

1 vanilla cake mix {I used Duncan Hines}

A few tablespoons milk {I used about 2 tablespoons}

3 tablespoons milk

1/2 teaspoon vanilla extract

Preheat oven to 350 degrees. Place cupcake wrappers in cupcake pan. In a large bowl, combine the cake mix and can of pumpkin. Stir very well {it will be thick}. Add a few tablespoons of milk to help with the consistency. Fill each cupcake wrapper about 3/4 full. Take the back of a spoon to round the tops of each muffin {the batter does not settle much during baking}. Bake for 15-17 minutes, until the tops of the muffins just begin to brown. Allow to cool for about 5 minutes in the pan and transfer to cooling rack to cool completely.

Glaze: pour the milk into the confectioners’ sugar and mix well. Add the vanilla extract and stir to combine. Once the muffins have cooled completely, spoon the icing over each muffin covering all sides. Makes 12 muffins.

1/4 teaspoon ground nutmeg

2 15 ounce cans pure pumpkin

1 pint heavy cream

1 1/2 cups grated Parmesan cheese

9 oven ready lasagna

1/2 – 1 cup ricotta cheese {I used low-fat}

4 tablespoons butter

Salt and pepper to taste

Preheat oven to 400 degrees. In a large skillet, melt 2 tablespoons butter over medium-low heat. Add the onion and cook for about 5 minutes. Increase the heat to medium and add the garlic, sage and kale; season with the nutmeg and salt and pepper. Cook for about 5 minutes until the kale is wilted and the onions are fragrant. Meanwhile, in a large bowl, combine the pumpkin, cream and 1 cup of Parmesan cheese; season with salt and pepper. In a baking dish that has been sprayed with cooking spray, place a layer of lasagna on the bottom {I used 3}. Place a few dollops of ricotta on top of the lasagna and spread with a knife. Top with the kale and onion mixture followed by almost half of the pumpkin mixture. Top with another layer of lasagna followed by the ricotta. Repeat with the remaining onion mixture and all but 1 cup of the pumpkin mixture. Top with the remaining lasagna, pumpkin mixture and Parmesan cheese. Cut the last tablespoon of butter into tiny pieces and sprinkle on top of the casserole. Cover with foil and bake for 20 minutes. Remove foil and cook for an additional 10-15 minutes.

Lately, I have had pumpkin on my mind. Whether it is pumpkin coffee, pumpkin bagels, pumpkin muffins {check back on Thursday!} I just can’t get enough pumpkin. I really wanted to try incorporating pumpkin into a main dish and make it more savory instead of sweet. I instantly thought of one of my favorite dishes, lasagna. And what green, fall vegetable goes perfectly with pumpkin? Kale! If you have been following A Blonde’s Moment, you know I love cooking and experimenting with kale. And I think kale works so wonderfully with the pumpkin in this lasagna. This is definitely a rich dish, but so perfect for cool fall evenings.  Give this savory pumpkin dish a try and stay tuned as I continue with another favorite pumpkin recipe on Thursday!

Thanks for reading!

1 yellow onion, chopped

1-2 garlic cloves, minced

2 cups vegetable broth {I used no-salt added}

10-12 sage leaves, chopped

1 pound fettuccine {I used fresh pasta}

Red pepper flakes

Salt and pepper to taste

Olive oil

{directions}
Heat a few tablespoons of olive oil in a large skillet over medium heat and add the sage. Allow the sage to get crispy, about 3-4 minutes and transfer to a small bowl; season with salt. Add the butternut squash, onion, garlic and a pinch of red pepper flakes to the large skillet; season with salt and pepper. Cook for about 10 minutes. Add the vegetable broth. Bring the mixture to a boil and then reduce the heat to a simmer until the squash is soft; about 15-20 minutes. Meanwhile, cook the pasta according to package directions. Reserve 1 cup pasta water. Once squash mixture is finished cooking, allow to cool for a few minutes before transferring to a blender. Puree until smooth; season with salt and pepper if desired. Transfer the puree back to the skillet and add the cooked pasta; gradually add the reserved pasta water, 1/4 cup at a time; stir to allow the sauce to cover the pasta. Garnish each dish with the crispy sage.

This is such a delicious and easy way to enjoy a chicken parmesan sandwich without feeling guilty for consuming a ton of calories. Dinners in the slow cooker are always a favorite of mine and this did not disappoint! I ran a race on Sunday and standing in the kitchen, cooking a complicated dinner was the last thing I wanted to do. This was so easy to throw together in the late morning after the race and four hours later, dinner was ready! This is the perfect recipe for a weeknight, weekend or even a football gameday! Enjoy 🙂

Slow Cooker Chicken Parmesan Sandwiches

3 boneless, skinless chicken breasts

Spray the slow cooker with cooking spray. Place the tomato puree, diced tomatoes and tomato paste in the slow cooker; stir to combine. Add the onion, garlic and spices. Place chicken on top; season chicken with salt and pepper. Cook on high for 4-6 hours. Once chicken is done, shred the chicken with two forks; stir to combine the shredded chicken with the tomato sauce in the slow cooker. To assemble the sandwiches: turn on the broiler. On one side of the bun or roll, place a spoonful of the chicken, top with about 2 tablespoons mozzarella cheese {you can also use slices of mozzarella or provolone}. Place both sides of the roll or bun on a baking sheet under the broiler for about 2 minutes or until the cheese begins to melt.