Blood oranges are easy to find in my region right now, and they are another one of those food items that I really try to use as much as possible before they're not available anymore!  Roasting any vegetable changes the flavors, and usually intensifies and adds a level of complexity to it.  I really love this "orange" combination of veggies/ fruit!  They all complement each other so well in flavors and texture.  The addition of the cinnamon and the smoked Hungarian Paprika really kick up the flavor, and add an element of surprise.  (Can't find the Smoked Hungarian Paprika?  No worries, just substitute chili powder!)
Besides a drizzle of honey over the orange slices, the squash and potato are already naturally sweet.  The roasting also acts to caramelize the sugars, which adds a bit of exterior crunch, while leaving the inside tender and delicious!  (These are essentially very similar to baked sweet potato fries, but better!)
If you don't care for the taste of eating the whole slice of orange, (rind, pith, and all!), then simply cut away the flesh from the rind before eating.  You can also take an extra orange and squeeze some fresh juice over the veggies as soon as you pull them out of the oven.  So good, clean, and healthy!  This is also one of those dishes that I didn't truly measure anything, (except the spices), so you can add or minus what you'd like based on your personal taste.  It's a beautiful, and simple dish, and works well for a casual meal, or as a side for a holiday or special occasion!  This also would pair amazingly well with turkey, chicken, or pork, and some wonderful greens

Yield:  4-8 servings

Prep time:  About 30min.

Total cooking time:  30-40min.

4 Servings:                                                      8 Servings+:
1/2 of a Butternut Squash (cubed)                     1 whole Butternut Squash (cubed)
1 sweet potato  (cubed)                                      2 sweet potatoes (cubed)
2-3 Blood oranges (cleaned & sliced)                3-4 Blood oranges (cleaned & sliced)

Grapeseed or Olive oil                                        Grapeseed or Olive oil
1/2 t. ground cinnamon                                        1 t. ground cinnamon
1/2 t. Smoked Hungarian Paprika or chili powder 1 t. Smoked Hungarian Paprika or chili powder
Salt                                                                       Salt
honey                                                                   honey 

Preheat oven to 400F  or 425F

1)  Prepare a sheet tray by lining with foil, or by spraying baking spray.  Prep your squash and sweet potato(s) by peeling, and cubing them, and then placing the veggies in a medium sized bowl.   (If you don't wish to cube them, you can also cut them into match sticks, or as you would fries.)
***If prepping ahead of time, make sure  to cover the veggies with water to keep them from browning before cooking.  (Especially the sweet potato!)  Make sure to remove the water, and pat the veggies dry with some paper towels prior to coating with oil, before roasting. 

2) Drizzle some oil over the veggies in the bowl, and add the spices and season with some salt.  Using clean hands, or a large spoon, coat the squash and sweet potato as evenly as possible.  Evenly spread the squash and potato over the prepped sheet tray, and place in a 400F oven for 20min., making sure to rotate the tray about every 10min.  
***Slice the oranges at this time.  Lightly brush some oil on both sides, and set aside.
After about 20min., remove the tray from the oven, and place the slices of blood oranges on top of the squash and potato mixture, and drizzle over a little honey on top of the orange slices.
Return to the oven for another 15-20min., rotating the tray once again about every 10min.  When veggies are kind of golden on the outside, and tender on the inside, they are done!  
**TOTAL ROASTING TIME SHOULD BE ABOUT 30-40min.
Remove from the oven, squeeze some fresh orange juice over the veggies- (if you wish) right out of the oven, and allow to sit for about 5-10min. before serving or plating up.    

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I made a trip to Mackinaw Island back in September, and while I was there, I visited, (and taste tested!), some delicious fudge.   So many flavors....so hard to choose!  But, I happened upon a fudge called "Penuche", which I had honestly never heard of before!  (Hey, just because I'm a Pastry Chef doesn't mean I know EVERYTHING when it comes to food/ sweets!  Food is a journey....one that takes a lifetime to learn and experience!)  Come to find out, "Penuche" is a confection, (traditionally a fudge), made from brown sugar, butter, milk (cream), vanilla, and sometimes walnuts or pecans.   It's a regional confection, mainly in the New England, & some Southern states.  It is also called "Panocha" or "Panuche" in Hawaii, and is traditionally a fudge or boiled icing there.  "Panocha" is supposedly Spanish for "raw sugar".
I know there are many people that think all pumpkin pies are the same.  But I beg to differ on that one!  The addition of the cooked penuche incorporated in the custard adds more of a caramel flavor, but yet, it's not too sweet at all!  The cream adds the richness and body to the custard, and it makes for a very flavorful and silky pumpkin pie!  The crust is buttery and super flaky, and the additional "extra special touch" of the cinnamon walnut sugar mixture caramelized on top really makes this pumpkin pie stand out from the rest!  Pumpkin pie is pretty easy to make in general, and although this recipe may seem lengthy, the additional cooked sugar step only takes you 10 extra minutes to make!  The walnut sugar topping is pretty simple too, and if you don't want to fuss with it, then by all means, just skip it!  It's all up to you, what your personal taste is, and how much time you have on your hands.   Just beware; I was in a bit of a hurry when I was using the torch to caramelize the topping, and scorched some of the nuts!  (As you can see by the pic!)  Take some time to adjust your flame, and try to go as evenly as possible over the top.  You could also place the pie under a broiler for about 1 min. if you don't have a butane torch.  Just keep a close eye on it!
***You can also take another short cut by simply purchasing a pre-made frozen pie crust, or pie crust dough at the store that you roll out and bake.    

Yield:  1- 9 or 10in. deep dish pie  (8-12 servings)

Crust:   **Can be made the day before & pre- baked
1 1/2 c of flour
14 T unsalted butter  (very cold!!  cut into small cubes)
1 T sugar
1/4 t salt
1/3 c ice water (Can use very cold tap water, or if using ice, make sure to strain ice out before using!)

Or
1 box of pie crust dough, or frozen pie crusts (Follow baking directions on package.)

1)  This can be made in a food processor!  Simply place all the ingredients, (except the water), in the food processor, and "pulse" until pea-sized clumps form.  Slowly drizzle in the ice water, until dough forms.  DO NOT OVER MIX!!  Scrape dough out of processor, turn out onto saran wrap, shape/ flatten into a disc, wrap and refrigerate for 2-4 hours prior to rolling out.  (You can also freeze for 30min.-1 hour if you are shorter on time.)  
***If mixing by hand:  Place the flour, salt, sugar, and cubed butter in a mixing bowl.  Using a pastry blender, cut the butter into the dry ingredients until pea- sized clumps form.  Using clean hands, or a wooden spoon, begin to stream in the ice water, and gently mix until the dough is formed.  Scrape dough out of bowl, turn out onto a piece of saran wrap, shape/ flatten into a disc, wrap and refrigerate for 2-4 hours prior to rolling out. 

Preheat oven to 375F
2) On a clean and lightly floured surface, roll the dough out, carefully transfer your dough into the pie pan.  Gently press the dough into pan.  Trim the overhang to about 1 inch.  Flute the edges, and using a fork, dock the entire pie crust.  Line the crust with foil, and fill the inside with dried beans or pie weights.  Before baking, refrigerate pie dough for 15-30min.
***If you have extra dough, you can take small leaf- shape cutters, and cut out remaining extra dough to decorate the edge of the crust.  Very important:  If using decorative shapes for edge of crust, DO NOT place on the crust until after pre-baking!  WHY??  The edge of the crust will get the darkest, and by the time the pie is finished baking, may look too dark/ burnt!  Sounds crazy, but it's best to use egg wash and place shapes on the pre-baked crust, before placing pumpkin filling, and baking the rest of the way.
 
3) Bake the pie crust at 375F for about 15-20min, just until the pie crust starts to turn a bit golden.  Allow to cool for about 10-15min., and remove weights & foil.    
****If using shapes on the edge, take 1 egg- lightly beaten, and using a pastry brush, brush a little egg wash on the cooled crust, place the shapes with the edges touching until the cover the entire edge of the pie.  Brush a little egg wash on the top.

Penuche:
1/2 c (packed) brown sugar
1/2 c sugar
1 T corn syrup
1 T unsalted butter
dash salt
2 T heavy cream
1 t. vanilla extract

1)  Combine sugars, salt, butter, and cream in a small sauce pan.  Cook on medium heat- stirring frequently until sugars dissolve, and mixture begins to simmer.  Using a candy thermometer, cook the mixture until temp. reaches 230F (soft ball stage.  Total cooking time is about 10min.)  Remove from heat, and stir in the vanilla.  Allow to cool for about 10-15min.  (Make the pumpkin filling while cooling!)

Pumpkin Filling:
***Cooked Penuche
1- 15oz. can pureed pumpkin
3 eggs
1 c heavy cream (half & half, or coffee mate can be substituted as well)
1 t. ground cinnamon
1/4 t. ground nutmeg
1/4 t. ginger (grated fresh, or dry)

1)  In a mixing bowl, simply combine pumpkin, eggs, cream, and spices.  Add the cooled penuche, and whisk together well.

2)  Pour the filling in the pre-baked pie shell.  Bake the pie at 350F for 45-55min.  (Custard should be "puffed" up, and when you move the pie, the custard shouldn't "jiggle" if finished.)  Remove from the oven, and allow the pie to cool.

***Walnut sugar topping:
1/2 cup toasted walnuts
1/2 t. ground cinnamon
1/4 c sugar
hand held butane kitchen torch

***Whipped cream, cool whip, or ice cream

1)  In a grinder or processor, simply process all the ingredients until finely chopped.  Sprinkle mixture over the pie, and using a torch, carefully heat the topping to create the "brulee" effect!  (If the nuts begin to scorch, turn the heat down, and try to move as evenly as possible across the pie.)

2)  Cut, and serve the pie with some fresh whipped cream, ice cream, or just as it is!  Refrigerate any left over pie for 5-7 days.

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