Best cayenne powder according to redditors

You can sprinkle cayenne pepper all over your yard. Dogs will sniff before going and won't want to go there.

https://www.amazon.com/5-Pound-Ground-Cayenne-Pepper-Powder/dp/B00L4NNDVK/ref=sr_1_6_a_it?ie=UTF8&qid=1543291828&sr=8-6&keywords=cayenne+pepper+powder+bulk

For 60 feet? Try to see if you can find something in the grocery store like this and buy all they have in stock. :)

Imagine you're trying to season a steak... that's in the dirt.... that will never be cooked.... because it's dirt. Check the weather as well. Any bit of rain will dilute it to the point of being nearly useless.

Animal control will come out if there is a pressing immediate need where as the ASPCA has a different goal. Animal control deals with criminal and dangerous right now - ASPCA can take a little more time but they are about "helping" and "saving" and have some different resources.

I hope something works. This is a mess

Roasted Butternut Squash Pasta Sauce

See the full recipe (with additional notes) at my blog here---- https://veggiechick.com/roasted-butternut-squash-pasta-sauce/

• 8-ounces pasta noodles of choice, gluten free if desired
  
• 2-pound butternut squash
  
• 1 tablespoon olive oil, (or 2–3 tablespoons vegetable broth)
  
• 1/4 teaspoon ground sea salt
  
• 1/8 teaspoon freshly ground black pepper
  
• 3/4 cup unsalted unsalted vegetable broth
  
• 1/2 cup unsweetened almond milk
  
• 2–3 garlic cloves, minced
  
• 1/2 teaspoon Spanish Paprika or regular paprika
  
• 1 teaspoon dried ground sage (or 1 tablespoon fresh chopped sage)
  
• 1/8 teaspoon cayenne pepper, optional but recommended
  
  

  INSTRUCTIONS
  

  
  

1. Preheat oven to 400 F. If making this sauce for pasta, prepare the pasta noodles as directed on the package, to al dente (using salted water). Drain. Set the pot to the side (you’ll be using it again later). 
   
2. Cut the squash in half lengthwise, and scoop out seeds. Peel with a vegetable peeler, making sure you go over it a couple times with the peeler so no white is showing (it should be orange on the surface). Cut off the stem on both sides, and cut into 1 to 2 inch evenly cut pieces.
   
3. In a medium bowl, add diced butternut squash and 1 tablespoon olive oil (or unsalted vegetable broth). Stir to coat and then transfer chopped squash to a baking sheet covered in parchment paper in an even layer. Sprinkle with salt and pepper. Bake for 25-30 minutes or until squash is tender.
   
4. To a high powered blender (or food processor), add the cooked butternut squash, 3/4 cup vegetable broth, almond milk, garlic, paprika, sage and cayenne pepper. Puree the mixture until smooth, starting on low speed and increasing as you go. Transfer the sauce back to the pot and heat over medium-low heat for 5-10 minutes, stirring often, until warm.
   
5. Serve this sauce mixed in with your favorite pasta or gnocchi and top with fresh sage and pumpkin seeds, if desired.
   
6. *This is best served immediately, but if making ahead of time, I highly recommend to store the sauce separately (in an airtight container in the fridge) until serving. Otherwise, the sauce may be absorbed into the pasta and will not be as flavorful. This recipe makes a total of 2 cups sauce. Serving size about 1/2 cup.