Finding yourself down to the wire in preparation of your family Halloween party? We’re here to help. In this blog post you’ll find everything you need for you and your family to have a spooktacular Halloween.
The holiday isn’t the same without original costumes, but that doesn’t mean you have to spend hours creating one-of-a-kind masterpieces. Molly Sim’s “Grown in the Garden” DIY costumes are both unique and easy to put together. Dressing up as a delectable fruit or veggie may even encourage your kids to eat more fresh produce! For easy directions go to Sim’s website.
Now that you have costumes out of the way, start planning your menu. Surprise your guests with our original Autumnal squash salad served in a pumpkin (recipe below) alongside skeleton crudité and pizza mummies.
Don’t forget that a Halloween party isn’t the same without some “ghoul” ole’ fashioned fun. Frankenstein Bowling anyone? The game is a great way to reuse your empty can goods, and your kids can join in the fun of painting colorful Frankensteins on the cans. Go to Good Housekeeping for more Halloween game ideas.
And last, but certainly not least, don’t forget to eat, drink, and be SCARY!
- (You may not need the full amount of recommended ingredients depending on the size of the salad.)
- 1 medium tolarge pumpkin (for a party-size serving)
- Or X mini pumpkins (for individual servings)
- 1 (1.17 pound) package of boneless, skinless, chicken breast tenders
- 3/4 cup of Olive Oil (to cook chicken and squash)
- Salt and pepper
- ½ lemon
- 1 (3.5 oz.) package of dried cranberries
- 1 (3.5 oz.) package of candied walnuts or pecans
- 1 (4 oz.) log of goat cheese
- 2-3 packages of pre-cut butternut squash or 1 whole butternut squash
- 1-2 heads of Live Gourmet® Living Butter Lettuce, or Grower Pete’s Certified Organic Living Butter Lettuce
- ¼ cup red wine vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- ¾ cup olive oil
- Carve the pumpkin as you would for a jack o'lantern. Carve out a lid wider than
- usual to create the serving bowl. Next, scrape out and remove stringy, pumpkin innards until the interior is completely smooth. (To save time, prepare pumpkin(s) up to 2 days ahead.)
- Preheat oven to 400 degrees Fahrenheit. Place butternut squash pieces on a cookie sheet (if cooking a full squash cut in half and place skin side down) drizzle with olive oil and lightly sprinkle with salt and pepper. Bake for 20-30 minutes or until tender.
- Let squash cool (for full squash, peel away outer skin and cut into 1” squares).
- While squash is cooking, place chicken tenders in a skillet over medium heat.
- Squeeze the lemon juice over the chicken. Next, drizzle chicken with olive oil, and sprinkle with salt and pepper. Cook until chicken is tender or no longer pink.
- In a small mixing bowl or carafe, stir all dressing ingredients together.
- Remove butter lettuce leaves from head. Wash thoroughly and pat dry with paper towel or a salad spinner.
- In a separate mixing bowl, mix gently torn lettuce leaves, chicken and squash in a
- bowl. Crumple goat cheese over lettuce; add nuts and cranberries and gently toss.
- Transfer salad to mini pumpkins or large serving pumpkin.
- Pour a light coating of dressing over pumpkin filled salad and serve.