Fall is Here: Butternut Squash and Sausage Stew




I had every intention to post three wonderful squash recipes that the world would be inspired to make. After posting a picture of my what I thought would turn out being chili on social media, I received requests for the recipe. So here is my one squash recipe for now. Look for more soon because I have to get rid of the acorn and spaghetti squash I have sitting in my kitchen.

This “stew” is so flavorful and filling. I made it in the crockpot so it cooked while I went on with my life. You can put the crockpot on while you sleep or while you are at work. Putting it on while I am at work makes me nervous as I am away for a good ten to eleven hours and fear that I am going to burn my apartment building down. Cooking while sleeping works out better for me. It’s your choice.

I also made cornbread with this meal and am giving my super simple recipe for that too. You will never need to make cornbread from a box ever again. It takes the same amount of time so make one from scratch. Really. For everyone who is already making their own, you will notice I don’t use butter in the batter. Try to breath. I add only two tablespoons of butter on top once it comes out of the oven versus the usual four tablespoons in the batter. It makes me feel better. Do what you will. Anything tastes better than than the boxed version.


1 medium onion, chopped

10 baby carrots, chopped

2 stalks celery, chopped

2 cups apple, peeled, cored and diced

2 cups butternut squash, peeled, seeded and chopped

5 Italian sausage links, casings removed, cooked

2 tablespoons chili powder

1 tablespoon ground cumin

1 teaspoon dried oregano

1/2 teaspoon ground nutmeg

1 teaspoon salt

1/2 teaspoon black pepper

10 ounces chicken broth

1/2 can light coconut milk

2 tablespoons tomato paste

1/2 can black beans, rinsed and drained

Fresh sage leaves


Make sure your sausage is fully cooked. Add all the ingredients in the crockpot, stir, and let it simmer on low for 4-6 hours. Add fresh sage and enjoy!



Cast Iron Cornbread

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1 cup yellow cornmeal

1/2 cup all-purpose flour

1/4 cup granulated sugar

1 teaspoon baking powder

½ teaspoon baking soda

1 teaspoon kosher salt

1 cups buttermilk

1/4 cup milk

1 egg

2 tablespoons of butter, set aside until the cornbread is done


Preheat oven to 425 degrees F.

2. In a medium bowl, stir together the cornmeal, flour, sugar, baking powder, baking soda and salt. In a large measuring cup, whisk together the buttermilk, milk, and egg. Pour the buttermilk mixture into the dry ingredients and stir the batter together until completely combined. Don’t over stir.

3. Grease a small cast iron skillet, pour the batter in the skillet, and bake until a skewer inserted in the middle comes out clean, about 20 to 25 minutes. Remove from the oven and slather the butter on top while it’s hot. Serve warm. Leftovers can be wrapped in plastic wrap or placed in an airtight container at room temperature for up to 3 days.

I hope you try this meal. If you do, let me know how you like it and how you made it your own.


Fall is Here: Breakfast Bread with Banana Pumpkin Apple and Zucchini

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I knew I wanted bread this week but I couldn’t make up my mind on the flavor. I thought about pumpkin banana bread but then I thought about apple cake. I mentioned it to the girls and they encouraged me to make two different breads but that thought exhausted me. The result of my cravings and the girls’ suggestion is my banana pumpkin apple zucchini bread.

You are scratching your head right now and thinking why so many flavors, Shelly. If you haven’t tried this, put it on your immediate to-do list. It tastes like zucchini bread with a hint of pumpkin. The chunks of apple are a sweet surprise; They give this bread more texture.

It simply doesn’t get any more fall than this yummy, yet wholesome bread. You can feel good about eating this as I substituted half of the usual amount of the butter with mashed bananas and Greek yogurt. Plus, it’s packed with yummy fruits and a veggie. Have a slice for breakfast with a cup of coffee or tea, an afternoon snack, or with homemade whipped cream for dessert.


  • 4 tablespoons butter, softened
  • 1 cup sugar
  • 2 eggs
  • 2 very ripe bananas, mashed
  • 1/2 cup Greek yogurt
  • 1/2 cup pumpkin puree
  • 1 heaping teaspoon vanilla extract
  • 2 cups bread flour, sifted
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon pumpkin pie spice
  • 2 apples, chopped
  • 1 zucchini, shredded
  • 1/2 cup pecans, chopped (totally optional)


  1. Preheat oven to 350, In a medium bowl, beat butter and sugar on high speed for 1 minute until well-combined.
  2. Add 2 eggs to the butter-sugar mixture and continue beating for another minute until creamy.
  3. Add mashed bananas, Greek yogurt, pumpkin puree, and vanilla extract to the butter mixture, and continue beating for about a minute.IMG_1114.JPG
  4. In a separate medium bowl, combine sifted flour, baking powder, baking soda and pumpkin spice. Mix until well combined.
  5. Add dry ingredients into wet ingredients, and mix, using large spoon, just until combined. It’s ok if there are lumps.
  6. Fold in the apples, zucchini, and pecans (if using).
  7. Oil a 9×5 inch loaf pan. Line the bottom of the pan with parchment paper. Pour the batter in the pan. Bake for 1 hour. Remove from pan after 10 minutes. Place on a wire rack to cool. Enjoy!

The batter after all the ingredients were combined.

* I didn’t add pecans in the bread. I had leftover batter and added the pecans to that portion and made 6 muffins. Yummy!

The batter with pecans

The batter with pecans

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