Recipes - Edge of the Woods

Ingredients

• 379 Whalley Ave., New Haven, CT 06511 | (203) 787-1055
• 1 ½ cups graham cracker crumbs (use gluten-free if desired)
• ¼ cup brown sugar
• 6 tbsp melted butter (or coconut oil for vegan)
• 1 cup pumpkin purée
• ½ cup brown sugar (or coconut sugar)
• 1 tsp cinnamon
• ¼ tsp nutmeg
• ¼ tsp ground ginger
• 1 tsp vanilla extract
• 8 oz cream cheese (or vegan cream cheese alternative)
• 1 ½ cups heavy whipping cream (or coconut whipped cream for vegan)
• Whipped cream or coconut whipped topping
• - Chopped toasted pecans or walnuts
• - Pinch of cinnamon for dusting
• 2 medium acorn squash, halved and seeds removed
• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 1 small onion, finely diced
• 1 cup firm tofu, diced into small cubes
• 1 cup diced squash (scooped from the acorn squash or use butternut)
• 2 tablespoons olive oil
• 1 teaspoon minced garlic
• 1 teaspoon dried thyme, sage, or rosemary
• Salt and black pepper to taste