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FALL RECIPES

1.  TWICE BAKED MAPLE WALNUT SWEET POTATOES

MAPLE WALNUT SWEET POTATOES.jpg

INGREDIENTS:

Sweet potatoes:

4 small sweet potatoes

1/2 cup Greek yogurt

1/2 tablespoon pumpkin pie spice

1 tablespoon maple syrup

Brown sugar to taste (optional for a sweeter dish)

Pinch of salt

Topping:

2/3 cup chopped walnuts or pecans

2 tablespoons butter

2 tablespoon light brown sugar

INSTRUCTIONS:

Preheat your oven to 400°F. Pierce the potatoes with a fork, place in a large baking pan and bake until soft (time will vary depending on the size of your sweet potatoes, anywhere from 20 to 45 minutes).

Cut each potato in half lengthwise. Scoop out the baked insides. Try to keep the skins whole as much as possible!

Place the potato skins back in the baking pan. Mash the baked potato flesh in a bowl until smooth. Mix in the Greek yogurt, pumpkin pie spice, maple syrup (and brown sugar, if using) and salt. Scoop this filling into the sweet potato skins (I get 6 skins out of 4 baked potatoes).

In a separate bowl, mix all topping ingredient. Sprinkle over the filled sweet potato skins. Bake at 400°F for 12-15 minutes.

Drizzle with extra syrup to serve, if you like.

Recipe and Image from Savory Nothings

2.  PECAN PIE BAKED OATMEAL

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INGREDIENTS:

For Oatmeal:

2 cups rolled oats

1 tbsp ground flaxseed (optional)

2 tbsp brown sugar

1/4 tsp cinnamon

Pinch sea salt

1 tbsp melted butter

1 1/2 cups unsweetened almond milk or milk of choice

2 large eggs

1 tsp vanilla

For Topping:

2 tbsp butter

2 tbsp brown sugar

6 tbsp pure maple syrup

1 cup pecan halves

INSTRUCTIONS:

Preheat oven to 375° F. Lightly grease a square 8" x 8" baking dish with cooking spray.

In a large bowl, combine oats, flaxseed, brown sugar, cinnamon and salt.

In a smaller bowl, whisk together butter, almond milk, eggs and vanilla. Pour into dry ingredients and stir to combine. Pour mixture into prepared baking dish.

Bake oatmeal mixture 10 minutes.

Meanwhile, prepare topping. Bring butter, brown sugar and maple syrup to a boil in a small saucepan. Stir in pecans.

Once oatmeal has baked 10 minutes, remove from oven and top with pecans mixture. Return to the oven and make an additional 10-15 minutes.

Remove from oven and serve warm or let cool to room temperature before covering and refrigerating.

Recipe and Image from Lively Table

3.  PUMPKIN RISOTTO WITH GOAT CHEESE AND DRIED CRANBERRIES

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INGREDIENTS

4 cups bone broth or vegetable stock

1 cup canned pumpkin puree

2 Tbsp . unsalted butter

1 shallot minced

1 tsp . kosher salt

1 tsp . chopped fresh thyme

1 1/2 cups Arborio rice

1 tsp . white wine vinegar

1/2 cup grated Parmesan cheese

1/4 cup chopped fresh flat-leaf parsley

1/4 tsp . nutmeg

Fresh ground black pepper

1 cup crumbled goat cheese

1/2 cup dried cranberries

INSTRUCTIONS

In a medium saucepan, whisk together the stock and pumpkin over medium heat. Bring to a simmer and reduce the heat to low. Cover and keep warm.

Melt the butter in a large dutch oven or saucepan over medium heat. Once the foaming subsides, add the shallot and salt. Cook until softened, 2-3 minutes. Add the thyme and rice and cook for one minute longer.

Add the white wine vinegar and a ladle of warm stock and cook, stirring occasionally, until the liquid has evaporated. Add another ladle of stock, and continue cooking until evaporated again. Continue cooking, adding a ladle of stock at a time, and allowing to evaporate in between each addition. Cook until the rice is done, but has a bite to it, it should be creamy in texture, and will take about 20-25 minutes.

Mix in the parmesan, half of the parsley, and nutmeg. Season to taste with salt and pepper. Top with the remaining parsley, goat cheese and dried cranberries. Serve immediately.

Recipe and Image from Platings and Pairings

4. BUTTERNUT SQUASH LASAGNA ROLL UPS

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INGREDIENTS:

Butternut Squash Sage Sauce

2 tablespoons olive oil

1 2-lb. butternut squash, peeled, seeded, cut into ½” pieces (about 3 cups)

1 small onion, chopped

2 cloves garlic chopped

1 tablespoon finely chopped fresh sage

salt and freshly ground black pepper

2 cups low-sodium chicken or vegetable stock

Ricotta Filling

1 pound fresh ricotta, drained

pinch of freshly grated nutmeg

1 teaspoon freshly grated lemon zest (from about 1/2 a lemon)

1 cup freshly grated Parmigiano-Reggiano

1 large egg

salt and freshly ground black pepper

Lasagna:

1 package lasagna noodles

1-2 cups fresh mozzarella, shredded or sliced

crispy sage leaves to finish, if desired

INSTRUCTIONS:

Heat up the oil in a large skillet over medium high heat. Add the squash, onion, garlic, and sage. Season with salt and pepper and cook, stirring occasionally, until the onion is translucent, about 8-10 minutes. Add the stock, bring to a boil, then turn the heat down to a simmer until the squash is soft and tender, 15-20 minutes. Let cool slightly then blend until smooth in a blender. Season with salt and pepper to taste.

While the squash is simmering (before you blend it), make the ricotta filling by mixing together all of the ingredients.

Boil the lasagna noodles according to the package. Spread 1-2 tablespoons of squash sauce, then about 1 tablespoon of the ricotta mixture evenly onto each lasagne noodle. Roll up tightly and place into an ovenproof dish. Repeat until all the noodles are rolled. Spoon any extra sauce you have on top and around. Top with mozzarella.

Bake at 375°F for 45 minutes or until cheese is melted and slightly golden. Let cool slightly and enjoy warm with crispy sage leaves, if desired.

Notes: To crisp up sage leaves, heat up a touch of oil in a pan over medium heat. Add the sage leaves and fry, about 10-20 seconds per side, flipping as needed. Drain on a paper towel.

Recipe and Image from I Am A Food Blog