It’s that time of year- as the leaves fall from the trees and people bundle up in sweaters, the fall season calls for not only a cozier wardrobe but also warm, hearty recipes to comfort a hungry stomach on a breezy autumn night. If you want some new ideas to cook in the kitchen or looking to spice things up, then try these fall recipes below!
Courtesy of Farmers to You
Sweet Potato Hash (personal recipe)
Ingredients:
- 2 large sweet potatoes
- 2 eggs
- 4-5 strips of maple turkey bacon
- 1 large yellow onion
- 2 cloves of garlic
- Olive oil
- Rosemary
- Salt and pepper
- Preheat the oven to 400 degrees Fahrenheit
- Peel and dice sweet potatoes
- Add 1 clove of garlic, olive oil and rosemary
- Mix well
- Dice onions and 1 clove of garlic
- Put onions and garlic on a skillet
- Cook till brown
- Cook bacon
- Put 4-5 strips of bacon on skillet
- Cook till crispy
- When oven is ready, mix sweet potato, onion and garlic and bacon mixture together
- Spread on baking sheet
- Create small wells in giant mix
- Crack 2 eggs
- Sprinkle salt and pepper over to taste
- Cook for 30-40 minutes, until eggs are cooked and sweet potatoes are browned
- Take out of oven and ready to serve
Courtesy of Food Network, Rachael Ray
Butternut Squash Mac and Cheese
Ingredients:
- 1 pound macaroni with lines, such as tubatini or mini penne rigate
- Salt
- 1 tablespoon extra-virgin olive oil, 1 turn of the pan
- 2 tablespoons butter
- 1/2 medium onion
- 2 tablespoons chopped fresh thyme leaves, plus a few sprigs for garnish
- 3 tablespoons all-purpose flour
- 2 cups chicken stock
- 1 (10 ounce) box frozen cooked butter nut squash, defrosted
- 1 cup cream or half-and-half
- 2 cups (8 ounces) sharp Cheddar, grated
- 1/2 cup grated Parmigiano-Reggiano, a couple of handfuls
- 1/4 teaspoon ground nutmeg, eyeball it
- Black pepper
Directions:
1. Heat a pot of water to boil for the pasta.
2. Salt the water then add the pasta and cook to al dente or, with a bite to it.
3. While pasta cooks, heat a medium heavy bottomed pot over medium heat.
4. Add the extra-virgin olive oil and butter. When the butter melts into the oil, add the thyme and grate the onion directly into the pot with a hand held grater or Microplane.
5. Cook the grated onion in butter and oil 1 to 2 minutes, then add flour and cook together 1 to 2 more minutes.
6. Whisk in stock, then combine with butternut squash until warmed through and smooth.
7. Stir in cream or half-and-half and bring sauce to a bubble. Stir in cheeses in a figure 8 motion and season the completed sauce with salt, nutmeg and pepper. Taste to adjust seasonings.
8. Drain cooked pasta well and combine with sauce. Serve alongside chicken sammies and top with thyme leaves
Courtesy of The Minimalist Baker
Ingredients:
SOUP
- 2 sugar pumpkins (~2 1/4 cups pumpkin puree)
- 2 shallots, diced
- 3 cloves garlic, minced
- 2 cups veggie stock
- 1 cup light coconut milk (or sub other non-dairy milk with varied results)
- 2 Tbsp maple syrup or agave nectar (or honey if not vegan)
- 1/4 tsp each sea salt, black pepper, cinnamon, nutmeg
GARLIC KALE SESAME TOPPING (optional)
- 1 cup roughly chopped kale
- 1 large garlic clove, minced
- 2 Tbsp raw sesame seeds
- 1 Tbsp olive oil
- Pinch salt
Instructions:
1. Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
2. Using a sharp knife, cut off the tops of two sugar pumpkins and then halve them. Use a sharp spoon to scrape out all of the seeds and strings (see notes for a link to roasting seeds).
3. Brush the flesh with oil and place face down on the baking sheet. Bake for 45-50 minutes or until a fork easily pierces the skin. Remove from the oven, let cool for 10 minutes, then peel away skin and set pumpkin aside.
4. To a large saucepan over medium heat add 1 Tbsp olive oil, shallot and garlic. Cook for 2-3 minutes, or until slightly browned and translucent. Turn down heat if cooking too quickly.
5. Add remaining ingredients, including the pumpkin, and bring to a simmer.
6. Transfer soup mixture to a blender or use an emulsion blender to puree the soup. If using a blender, place a towel over the top of the lid before mixing to avoid any accidents. Pour mixture back into pot.
7. Continue cooking over medium-low heat for 5-10 minutes and taste and adjust seasonings as needed. Serve as is or with Kale-Sesame topping.
For the Kale-Sesame topping:
1. In a small skillet over medium heat, dry toast sesame seeds for 2-3 minutes, stirring frequently until slightly golden brown. Be careful as they can burn quickly. Remove from pan and set aside.
2. To the still hot pan, add olive oil and garlic and sauté until golden brown – about 2 minutes. Add kale and toss, then add a pinch of salt and cover to steam. Cook for another few minutes until kale is wilted and then add sesame seeds back in. Toss to coat and set aside for topping soup.
3. Recipe serves 3-4. Leftovers keep in the fridge for up to a few days, and in the freezer for up to a month or more.