#autumneats

[art-o-mancy]

A delightful autumn salad featuring roasted butternut squash, crusty bread, cherry tomatoes, and a tangy balsamic dressing. This Panzanella salad captures the flavors of fall in a bowl.

Ingredients: 1 small butternut squash, peeled and diced. 2 tablespoons olive oil. Salt and black pepper to taste. 4 slices of day-old bread, cubed. 1 red onion, thinly sliced. 1 cup cherry tomatoes, halved. 1/2 cup fresh basil leaves, torn. 1/4 cup balsamic vinegar. 3 tablespoons extra virgin olive oil. 1 garlic clove, minced. 1 teaspoon Dijon mustard. Salt and black pepper to taste. 1/4 cup grated Parmesan cheese.

Instructions: Preheat the oven to 400F 200C. Toss the diced butternut squash with 2 tablespoons of olive oil, salt, and black pepper on a baking sheet. Roast in the preheated oven for 25-30 minutes or until tender and slightly caramelized. Remove from the oven and let it cool. While the butternut squash is roasting, place the cubed bread on another baking sheet. Toast in the oven for about 10 minutes or until the bread is crisp and golden. Remove from the oven and set aside. In a large bowl, combine the roasted butternut squash, toasted bread cubes, red onion, cherry tomatoes, and torn basil leaves. In a separate small bowl, whisk together balsamic vinegar, extra virgin olive oil, minced garlic, Dijon mustard, salt, and black pepper. Drizzle the dressing over the salad and toss to combine. Let the salad sit for about 10 minutes to allow the flavors to meld. Before serving, sprinkle the grated Parmesan cheese over the top. Serve your Autumn Butternut Squash Panzanella Salad and enjoy!

Prep Time: 20 minutes

Cook Time: 30 minutes

Cascadian Group

[p-endi-ly]

A delightful autumn salad featuring roasted butternut squash, crusty bread, cherry tomatoes, and a tangy balsamic dressing. This Panzanella salad captures the flavors of fall in a bowl.

Ingredients: 1 small butternut squash, peeled and diced. 2 tablespoons olive oil. Salt and black pepper to taste. 4 slices of day-old bread, cubed. 1 red onion, thinly sliced. 1 cup cherry tomatoes, halved. 1/2 cup fresh basil leaves, torn. 1/4 cup balsamic vinegar. 3 tablespoons extra virgin olive oil. 1 garlic clove, minced. 1 teaspoon Dijon mustard. Salt and black pepper to taste. 1/4 cup grated Parmesan cheese.

Instructions: Preheat the oven to 400F 200C. Toss the diced butternut squash with 2 tablespoons of olive oil, salt, and black pepper on a baking sheet. Roast in the preheated oven for 25-30 minutes or until tender and slightly caramelized. Remove from the oven and let it cool. While the butternut squash is roasting, place the cubed bread on another baking sheet. Toast in the oven for about 10 minutes or until the bread is crisp and golden. Remove from the oven and set aside. In a large bowl, combine the roasted butternut squash, toasted bread cubes, red onion, cherry tomatoes, and torn basil leaves. In a separate small bowl, whisk together balsamic vinegar, extra virgin olive oil, minced garlic, Dijon mustard, salt, and black pepper. Drizzle the dressing over the salad and toss to combine. Let the salad sit for about 10 minutes to allow the flavors to meld. Before serving, sprinkle the grated Parmesan cheese over the top. Serve your Autumn Butternut Squash Panzanella Salad and enjoy!

Prep Time: 20 minutes

Cook Time: 30 minutes

Cascadian Group

[laluna1005]

muuh

[flamingtoadart]

These Pumpkin Pie Waffles are a great way to start the fall. The warm spices and pumpkin flavor make them taste great, and the pumpkin granola adds a nice crunch. You can eat these waffles with whipped cream or your favorite maple syrup.

Ingredients: 1 cup all-purpose flour. 1/2 cup whole wheat flour. 2 tablespoons granulated sugar. 1 1/2 teaspoons baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 2 large eggs. 1 cup canned pumpkin puree. 1 1/2 cups buttermilk. 1/4 cup unsalted butter, melted. 1 teaspoon vanilla extract. 1/2 cup pumpkin granola store-bought or homemade.

Instructions: All-purpose flour, whole wheat flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves should all be mixed together in a large bowl. You will need to whisk the eggs, pumpkin puree, buttermilk, melted butter, and vanilla extract together in a different bowl. Add the wet ingredients to the dry ones and mix them together just until they are mixed. Be careful not to mix the batter too much; it should still have some lumps in it. Warm up your waffle iron and use cooking spray or butter to grease it. Following the manufacturer's instructions, pour the waffle batter onto a waffle iron that has already been heated. Cook the waffles until they are golden brown and crisp. Add pumpkin granola to the top of the pumpkin pie waffles before serving. Have fun with your tasty Pumpkin Pie Granola and Waffles!

Prep Time: 15 minutes

Cook Time: 15 minutes

Hildan Student Council

[demonsfromthesun]

This beef roast with roasted vegetables, apples, and pecans tastes like fall and is a great way to enjoy the flavors of the season. When you mix soft beef, caramelized vegetables, sweet apples, and crunchy pecans, you get a wonderful mix of tastes and textures.

Ingredients: 1 1/2 lbs beef roast. 2 cups Brussels sprouts, halved. 2 cups butternut squash, cubed. 2 apples, sliced. 1/2 cup pecans, chopped. 2 tablespoons olive oil. 2 tablespoons balsamic vinegar. 1 tablespoon honey. 1 teaspoon dried thyme. Salt and pepper to taste.

Instructions: Preheat oven to 400F 200C. In a small bowl, mix together olive oil, balsamic vinegar, honey, dried thyme, salt, and pepper. Place beef roast in the center of a baking dish. Arrange Brussels sprouts, butternut squash, apples, and pecans around the beef roast. Drizzle the olive oil mixture over the beef and veggies. Roast in the preheated oven for about 25-30 minutes, or until the beef reaches your desired level of doneness and the veggies are tender. Once done, remove from the oven and let the beef rest for a few minutes before slicing. Serve the sliced beef with the roasted veggies, apples, and pecans. Enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

Cookin with Attitude

[soyacide]

With this gluten-free bread, you can enjoy the warm tastes of pumpkin, chocolate, and pecans. Great for fall mornings or as a warm dessert!

Ingredients: 1 cup pumpkin puree. 1/2 cup coconut oil, melted. 3/4 cup coconut sugar. 2 eggs. 1 teaspoon vanilla extract. 1 1/2 cups almond flour. 1/4 cup coconut flour. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/2 cup dairy-free chocolate chips. 1/2 cup chopped pecans.

Instructions: Preheat oven to 350F 175C. Grease a loaf pan and set aside. In a large bowl, whisk together pumpkin puree, melted coconut oil, coconut sugar, eggs, and vanilla extract until well combined. In a separate bowl, combine almond flour, coconut flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in chocolate chips and chopped pecans. Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing. Enjoy!

Prep Time: 15 minutes

Cook Time: 55 minutes

Icookcastle

[unicornad]

With this vegan take on traditional ravioli, you can enjoy the rich flavors of pumpkin and sage. The sage brown butter sauce goes well with the creamy pumpkin filling, making this a dish that's great for any event.

Ingredients: 1 cup pumpkin puree. 1/4 cup nutritional yeast. 2 tablespoons almond flour. 1 teaspoon garlic powder. 1/2 teaspoon nutmeg. Salt and pepper to taste. 1 package vegan wonton wrappers. 1/4 cup vegan butter. 8-10 fresh sage leaves. 1 tablespoon lemon juice. Optional: vegan parmesan for serving.

Instructions: Pumpkin puree, nutritional yeast, almond flour, garlic powder, nutmeg, salt, and pepper should all be mixed together in a bowl to make the ravioli filling. Make a flat surface and lay out the wonton wrappers. In the middle of each wrapper, put a teaspoon of filling. Spray water on the edges of the wrapper, then fold it over and press to seal the edges. Do it again with the rest of the wrappers and filling. As the water boils, add salt to a large pot. For 34 minutes, or until they float to the top, cook the ravioli one at a time. Fork-out the food and set it aside. Set vegan butter in a pan over medium-low heat and melt it. It will take about two minutes of cooking after adding the sage leaves until they are crispy. Slowly stir in the lemon juice to the sage and browned butter. Cover the cooked ravioli with the sage brown butter sauce. Serve hot, and if you want, top with vegan parmesan. Have fun!

Prep Time: 30 minutes

Cook Time: 15 minutes

Toputensili

[andreygovno]

This is a tasty and healthier take on traditional pumpkin pie: pumpkin pie squares. They can be used with a variety of diet plans because they are gluten-free, Paleo, and AIP compliant. Savor every taste of autumn with every bite!

Ingredients: 1 cup canned pumpkin puree. 1/2 cup coconut flour. 1/4 cup maple syrup. 1/4 cup coconut oil, melted. 1/4 cup coconut milk. 2 teaspoons ground cinnamon. 1/2 teaspoon ground ginger. 1/4 teaspoon ground cloves. 1/4 teaspoon sea salt. 1/4 teaspoon baking soda.

Instructions: Preheat the oven to 350F 175C and line an 8x8 inch baking pan with parchment paper. In a mixing bowl, combine all the ingredients until well combined. Press the mixture evenly into the prepared baking pan. Bake for 25-30 minutes or until set and lightly golden around the edges. Let cool completely before cutting into squares. Serve and enjoy!

Prep Time: 10 minutes

Cook Time: 25 minutes

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