What's Cooking for Fall?
When you think of fresh fruits and vegetables, spring and summer months may come to mind. But, don’t let cooler temps deter you. We’ve put together three recipes that are sure to make you want to visit the farmer’s market (or your own garden!) this fall. From a soup starter to a delectable main course and a sweet dessert, find inspiration in these recipes.
FOR STARTERS:
Butternut Squash Soup
INGREDIENTS
2 tablespoons butter, separated
1 medium onion, chopped
1 stalk of celery, finely chopped
1 clove of garlic, minced
1 medium butternut squash, peeled and cut into chunks
1 carrot, finely chopped
1 (32-ounce) cartons of chicken stock
salt
pepper
toasted pepitas, for topping
sour cream, for topping
PREPARATION
In a large Dutch oven over medium heat, melt one tablespoon of butter. Add the onion, celery, and garlic and cook until tender, approximately 5-7 minutes. Add the carrot and squash and continue to cook for approximately 5 minutes longer. Pour the carton of stock over the vegetables and bring to a boil. Reduce the heat to medium-low, allowing it to simmer for 20-25 minutes. In batches, transfer the soup to a blender and puree until smooth. Return to the pot, stir in the salt and pepper. Spoon into a bowl and top with pepitas and sour cream, if desired. Serve warm.
FOR THE MAIN COURSE:
Roasted Veggie Honey Hash
INGREDIENTS
12-14 Brussels sprouts, halved
2 carrots, sliced
1 sweet potato, peeled and cut into chunks
2 ½ tablespoons olive oil
salt
pepper
2 tablespoons local honey
PREPARATION
Preheat the oven to 400°. Line two baking sheets with foil. Place the Brussels sprouts, carrots, and sweet potatoes in a large bowl. Toss with olive oil and salt and pepper. Cook for approximately 15-20 minutes or until vegetables are tender. Remove from heat and drizzle with honey. Serve immediately.
Variation: Add smoked sausage for a meat version of the dish.
FOR DESSERT:
Apple Cinnamon Bake
INGREDIENTS
6-7 medium apples, cored, peeled, and cut into wedges
½ cup brown sugar
¼ cup sugar
2 teaspoons cinnamon
3 tablespoons water
3 tablespoons butter
2 pre-made piecrusts
vanilla bean ice cream, for topping
whipped cream, for topping
PREPARATION
Preheat the oven to 350°. In a large bowl, toss the first five ingredients together, covering evenly. Spray a 9 x 13 baking dish with non-stick cooking spray and pour the mixture into it. Top with pats of the butter. Cover with foil and bake for 45 minutes. Remove foil, stir, and cooked uncovered for an additional 15 minutes. Bake the piecrusts according to the package directions. When the apples are finished baking, pour the mixture evenly into the two piecrusts. Serve warm. Top with whipped cream or vanilla bean ice cream, if desired.