extra virgin olive oils, aged balsamic vinegars and more

2 tablespoons Baklouti Green Chili Olive Oil (For a milder chili, we recommend the Chipotle Olive Oil) 1 cup cubed butternut squash (about half of one peeled squash) 1 medium red onion, diced, plus more for garnish if desired 1 green bell pepper, diced 3 garlic cloves, minced 1 tablespoon chili powder* 2 teaspoons smoked paprika* 1 teaspoon dried oregano* 1 teaspoon ground cumin* ½ teaspoon ground cinnamon* ½ teaspoon kosher salt ½ teaspoon fresh cracked pepper 1 28oz can fir

1 can (15 ounces) pumpkin (not pumpkin pie mix) 1 2/3 cup sugar 2/3 cup Blood Orange Olive Oil 2 teaspoons vanilla 4 eggs 3 cups all-purpose or whole wheat flour 1/2 cup coarsely chopped nuts, if desired (toasted before adding really kicks this recipe up a notch.) 1/2 cup raisins or dried cranberries, if desired 2 teaspoons baking soda 1 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon baking powder 1 teaspoon pumpkin pie spice pumpkin seeds for garnish (if desired) Move

2 (8 ounce) packages cream cheese, slightly softened 1/4 cup Blood Orange Olive Oil 2 cups powdered sugar 3 Tablespoons brown sugar 3/4 cup pumpkin puree 1 Tablespoon pumpkin pie spice 1 teaspoon cinnamon 1 1/2 cups crushed gingersnap cookies graham crackers, apples, and additional gingersnaps for dipping With a mixer blend the cream cheese and Blood Orange Olive Oil together until light and fluffy. Add the powdered sugar and brown sugar and blend well. Add the pumpkin puree

This pasta is the ultimate comfort food. Toss pasta with a cream sauce, bacon, Portobello mushrooms, and Parmesan a quick and easy dinner.