The cold weather is always a good excuse to pull out the fall recipes. Whether you’re trying to warm up or get in the fall mood, these recipes are sure to please your pallet this season.
Butternut squash is the quintessential fall food favorite. It can be cooked, baked, roasted, grilled, microwaved, made into soup or cut into fries (to name a few ideas).
- Roasted Butternut Squash with Apples and Candied Walnuts
Ingredients: Butternut squash (peeled, sliced into ¾ inch pieces), 3 green apples (sliced into ¾ inch pieces), 2 tablespoons maple syrup, ¼ cup olive oil, ¼ cup brown sugar, ¼ tsp salt, 1 cup candied walnuts.
Directions: Place butternut squash and apple slices in a pan. Whisk olive oil and maple syrup together. Drizzle on butternut squash and apples. Sprinkle with brown sugar and bake at 375 degrees for 15-20 minutes. Sprinkle with sea salt and top with candied walnuts.
The apple is so versatile that it can be used in almost any recipe. Of course the staples would be apple pie, crumble, sauce and added to oatmeal.
- Baked Apples A La Mode
Ingredients: 4 Braeburn apples, white sugar, cinnamon, 4 oz. black cherry soda, ice cream, caramel topping.
Directions: Preheat oven to 375 degrees. Core each apple and place into a casserole dish. Sprinkle with sugar and cinnamon. Pour a little soda in and around each apple. Bake for 35 minutes, cool, top with ice cream and drizzle caramel over the top.
Pumpkin Pie Spice
If you’re not adding pumpkin spice to your recipes then you’re not really celebrating the season appropriately.
- Recipe: Combine ¼ cup ground cinnamon, 4 teaspoons ground nutmeg, 4 teaspoons ground ginger and 1 tablespoon ground allspice. Store in an airtight container.
You can easily use the puree to make pumpkin just about anything. Add it to your oatmeal, bread and French toast.
- Fall Dip
Ingredients: 15 oz. can pumpkin, 5 oz. box of instant vanilla pudding (powder), 16 oz. container of Cool Whip, ½ tablespoon Pumpkin Pie Spice, ½ tablespoon cinnamon.
Directions: Mix the first three ingredients in a very large bowl. Chill for several hours and sprinkle with cinnamon. Serve with apples and graham crackers.
- Crock Pot Apple Cider
Ingredients: 1 gallon apple cider, 1 cup brown sugar, 1 tsp whole cloves, 4 cinnamon sticks, 1 sliced orange.
Directions: Combine all ingredients in the slow cooker and stir until brown sugar is dissolved. Turn slow cooker on low and let steep for 1.5-2 hours. Remove cloves and cinnamon sticks before serving.
- Crock Pot Spiced Pumpkin Latte
Ingredients: ½ cup pumpkin puree, 4 cups coffee, 2 tsp cinnamon, 3 cinnamon sticks, ½ cup sugar, 8 tablespoons vanilla extract, 6 cups of milk.
Directions: Combine milk and coffee in crock pot. Whip together the pumpkin, vanilla, sugar and cinnamon and pour into crock pot. Mix well. Add 3-4 cinnamon sticks. Cover and cook on high for 2 hours.
Now you can bake it, boil it, grill it, drink it, or eat it raw. There is so much you can do with these fall ingredients.
– By Samantha B. Rivers, Editor