Make Ahead Meal

• Preheat oven to 375 degrees.
• In roasting pan or baking sheet, toss pumpkin chunks with 2 Tbsp oil and garlic.
• Bake for approximately 45 minutes, tossing pumpkin and garlic once during cooking time.
• Meanwhile, in a large soup pot or Dutch oven, sauté onion and apples in 2 Tbsp Canola oil until soft.
• Once cooked, add pumpkin and spices to the soup pot.
• Using a hand blender, food processor, or potato masher, blend all ingredients together until smooth.
• Add stock to the large pot and bring soup to a boil.
• Reduce heat and simmer for approximately 30 minutes.

Good to know: substitute butternut squash or other winter squash for pumpkin if more readily available.

• Preheat oven to 375 degrees.
• In a large bowl, combine flour, oat bran, baking powder and soda, salt, cinnamon, and nutmeg.
• In a smaller bowl, whisk together brown sugar, pumpkin, egg, buttermilk, and oil.
• Pour wet mixture over dry mixture and mix until moistened.
• Fold in dried cranberries.
• Spoon batter into muffin liners/papers or lightly greased muffin tins and bake for approximately 20 minutes or until firm to the touch.

Good to know: read can labels carefully—make sure you get pure canned pumpkin, not pumpkin pie filling. Freeze extra muffins for a quick and nutritious breakfast or snack.