Pumpkins & Squash...

If you're hitting up the local pumpkin patch for fall, here are two recipes you can't beat.

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The Best Pumpkin Cake Ever

Mix the following ingredients and pour into cake pan:
1 large 29 oz can pumpkin

1 large 29 oz can 1 cup milk

1 tsp cinnamon

1/8 tsp cloves

1/2 tsp salt

3 eggs

1 cup sugar

1/4 tsp ginger

1/8 tsp nutmeg

Other:

1 box Yellow Cake Mix

1 cup melted butter

Then sprinkle yellow cake mix (dry) over pumpkin mixture. Melt butter pour over yellow cake. Bake at 350 for 1 hour.

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Simple Butternut Squash Soup

1 butternut squash, peeled
Nutmeg
2 tablespoons unsalted butter
Salt and pepper
1 onion, chopped
6 cups chicken stock

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Cut squash into 1-inch chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper.

{images via automatism, Snippet & Ink, A Lovely Morning}