Glamour_USA_November_2016

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Edited by Sara Gaynes Levy

pumpkins are great for entertaining,” she

says. “And the puree adds a nice richness

without using cream.”

4 small sugar pumpkins or acorn squash

2 tbsp. olive oil

4 slices thick-cut bacon (optional)

½ cup chopped yellow onion

2 cups chicken or vegetable broth

2 cans (15-oz. size) pumpkin puree

2 cans (13.5-oz. size) light coconut milk

1 tbsp. chopped fresh rosemary

2 tsp. dried thyme

1 tsp. garlic powder

Salt and pepper to taste

1. Preheat oven to 350°F. Cut tops off
   pumpkins, scrape out seeds and most of
   f lesh, and drizzle olive oil inside.

slices into a toaster—yes, they pop up!—

until the sides are golden brown (it may

take two or three rounds). Meanwhile,

peel avocado and slice into thin rounds.

Place avocado on toasted sweet potato

slices, sprinkle with salt and lemon pepper

seasoning, and serve. Makes 2 servings.

IF YOU LOVE PUMPKIN, TRY:

Creamy Pumpkin

Rosemary Soup

Pumpkin is low cal and rich in iron and

antioxidants. (The canned kind is just as

nutritious as fresh, btw.) Preciado roasts

pumpkins to make a comforting soup—

served in an edible bowl. “Individual

The perfect cure for pumpkin spice

fatigue? These out-of-the-box recipes from

Pinterest queen and Little Bits Of blogger

Kelsey Preciado, who created some wildly

inventive uses for fall’s fresh harvest.

IF YOU LOVE SWEET POTATOES, TRY:

Sweet Potato Toast

With Avocado

Pa cked w it h v it a m i n A , f iber, a nd a nt iox-

idants, sweet potatoes may help reduce

cancer risk, and they provide a vari-

ety of nutrients that nourish and satisfy,

says nutritionist and chef Sara Haas,

R.D.N., a spokeswoman for the Acad-

emy of Nutrition and Dietetics. For this

huge-on-Pinterest recipe, Preciado dis-

covered that slices of sweet potato will

crisp right up in the toaster—no precook-

ing needed. “And the texture with the

avocado is amazing,” she says.

1 large sweet potato

1 avocado

Salt to taste

Lemon pepper seasoning (in the spice

aisle) or fresh lemon juice and pepper

Cut the ends off the sweet potato, slice it

lengthwise ¼ inch thick, and drop the

Give thanks for these

healthy new twists on

seasonal classics—not a mini

marshmallow in sight.

By Shaun Dreisbach

Yo u r

Favorite

Fall Foods,

Hacked!

Photograph by Tara Donne

Must-try: The avocado

“toast” that launched a

thousand pins

➻