All the veggies and herbs from the farmers market cuz I'm a big, fat snob.

In order to start the first day of Fall, I thought it befitting to (regardless of the 1000 degree temperatures outside) make a pumpkin themed dinner.

To save a little dough, I wheeled and dealed and got all the veggies and herbs at the farmers market for only $2.00.

Well, the jerk sold me the brussels sprouts for $2, everything else was free.

Including the trendy Orange Kabucha squash that’s on every restaurant’s menu lately. Looks like a pumpkin. Costs twice as much.

BACON, APPLE, HONEY BRUSSELS SPROUTS:

Basket of Brussels Sprouts
1/2 Apple, diced
1 Tbsp Honey
4 Strips Bacon

Cook the bacon and drain half the grease/fat. Then sinfully sautee the apples in the remaining grease for a few minutes. Then add the honey and then cook the sprouts in the mixture on medium low for 10+ minutes until lightly browned.

The secret ingredient is not shown...honey!

LINGUINE IN A PUMPKIN COCONUT SAGE SAUCE:

Super simple recipe, so freaking delicious.

I used the following recipe and substituted coconut milk for the almond milk and added some garbanzo beans for protein.

http://www.thiscantbevegan.com/2011/11/pasta-with-creamy-pumpkin-sauce.html

ROASTED VEGGIE PENNE BAKE IN PUMPKIN BOWLS:

I took a Giada recipe, added some kobucha squash and served it in hollowed out pumpkins that cost a fortune. The squash is a bitch to cook with. I peeled it clumsily with a knife, boiled it for a few minutes and then roasted it along with the other veggies since it needed a head start.

http://www.foodnetwork.com/recipes/giada-de-laurentiis/baked-penne-with-roasted-vegetables-recipe/index.html

Has my cheap ass mentioned that pumpkins aren't cheap yet?...

Uh...get to it people! These pumpkins aren't going to fill themselves. And if they do, I'm outta here.

It takes more pasta than you think to fill these suckers...