#fallcooking

[forkfulofflavor]

Warm Roasted Butternut Squash with Cranberries and Pecans Ingredients: 1 large butternut squash or 2 small (4-5 cups cubed squash) 3 tablespoons butter 2 1/2 tablespoons brown sugar 1 1/2 teaspoons cinnamon 1/2 teaspoon salt 1/2 teaspoon pepper 1/4 teaspoon cayenne pepper (optional) 1/2 cup pecans 1/3 cup dried cranberries Directions: Preheat oven to 400°F (200°C). Melt butter in a small bowl and mix with brown sugar, cinnamon, salt, pepper, and cayenne (if using). Toss the cubed squash in 3/4 of the butter mixture, spreading evenly on a parchment-lined baking sheet. Bake for 20 minutes, stirring halfway through. In a separate bowl, mix pecans and cranberries with the remaining butter mixture. Add the pecans and cranberries to the baking sheet with squash, and continue roasting for an additional 10 minutes, stirring once, to avoid overcooking the pecans. Prep Time: 10 minutes Cooking Time: 30 minutes Total Time: 40 minutes Kcal: 215 kcal per serving Servings: 6 servings This Roasted Butternut Squash with Cranberries and Pecans is a beautiful blend of rich autumn flavors and textures. With the warmth of cinnamon and a touch of brown sugar, the butternut squash becomes caramelized and tender, while the addition of pecans and cranberries provides a delightful crunch and pop of sweetness. It's a dish that truly embodies the spirit of fall, bringing a cozy, seasonal touch to any table. Perfect for holiday gatherings or a comforting weeknight dinner, this side dish is both easy to prepare and full of flavor. The natural sweetness of the squash is perfectly complemented by the tart cranberries and toasted pecans, making it an ideal choice for those who enjoy a balanced mix of sweet and savory in their meals. Serve this as a beautiful, rustic side to any main course, and watch it become a seasonal favorite in no time.

[thesailormeme]

Celebrated Mabon a little early this year by making my friends dinner and hanging out. And even though my bread rolls didn’t turn out all that was, everything else came out really good. I think it’s good to focus on what good came out of this year around Mabon as well to help prepare for the hardships that are to come.

Sorry for my short little tangent, anyways, happy Mabon to y’all who celebrate

[scrivereconlaluce1997]

Pumpkin Spice Latte and maple rice biscuits 🥛🎃🍁🍪

[raynethewitch]

🍂🥕🍎Cinnamon Apple-Carrot Sauce 🍎🥕🍂

Ingredients: 🍂2tbs butter 🍂1/2ts cinnamon 🍂pinch salt 🍂pinch cayenne 🍂1/4 cup brown sugar 🍂1/2c thinly sliced carrots 🍂1c died apples

1. Cut apples and carrots and prepare a pan on med heat with the butter. 2. Once butter is melted place the apples in the pan with the brown sugar for 4-5mins to cook on their own. 3. Add the rest of the ingredients and cook for another 15 mins or until the carrots and apples have softened.

This is perfect for serving over ice cream or oatmeal. :) (Makes about two servings.)

Apples are good for healing and love. Carrots are associated with fertility and fire. Cinnamon is great for healing, protection, love, and success. It is also associated with fire. Cayenne is for protection, motivation, and strength. It is also associated with fire.

All in all this is for keeping oneself warm, safe, and motivated. I was having kind of a down day and this was fun to make up. I was thinking about things I needed and things I was being drawn to through my intuition. Turned out to be perfect for what I needed and tasted very much like fall, which I love. I put it on top of oatmeal and added some bacon. Super tasty!

[forkfulofflavor]

Butternut Squash Casserole Ingredients: 2 pounds butternut squash, peeled and cubed into medium-size chunks 2 Honeycrisp apples, peeled, cored, and cubed into larger chunks Olive oil Salt and black pepper, to taste 2 tablespoons pure maple syrup, divided 1/2 teaspoon ground sage 1 1/2 teaspoons Herbes de Provence 1/2 pound sweet Italian sausage, casings removed and crumbled 2 small fennel bulbs, cored and thinly sliced 1 onion, quartered and thinly sliced 1 cup grated Gruyere cheese Fresh sage leaves (fresh or fried), for garnish Directions: Preheat the oven to 425°F (218°C) and line a baking sheet with foil, lightly misted with cooking spray. In a large bowl, combine the cubed butternut squash and apples. Drizzle with about 2 tablespoons of olive oil, sprinkle with salt and pepper, 1 tablespoon of maple syrup, ground sage, and Herbes de Provence. Toss to coat evenly. Spread the mixture onto the prepared baking sheet and roast for 35 minutes, stirring occasionally, until the squash is tender and golden. While the squash and apples are roasting, heat a drizzle of olive oil in a large skillet over medium-high heat. Add the crumbled sweet Italian sausage and cook until browned and cooked through. Remove from the skillet and set aside. In the same skillet, add more olive oil if needed, then add the sliced fennel and onion. Cook, stirring frequently, for 10-12 minutes, or until caramelized and jammy in texture. Remove from heat and combine with the cooked sausage. Once the squash and apples are tender, switch the oven setting to “broil.” In a large bowl, combine the roasted squash and apples with the sausage, fennel, and onion mixture. Add the remaining 1 tablespoon of maple syrup and toss to combine. Taste and adjust seasoning with salt and pepper as needed. Transfer the mixture into a medium-sized (9x13) baking dish. Top with grated Gruyere cheese. Place the casserole under the broiler for a few minutes, until the cheese is melted and golden-brown. For garnish, fry sage leaves by heating 1/4 cup olive oil in a small saucepan. Once hot, add the sage leaves and fry for about 20 seconds. Remove and drain on paper towels, sprinkle lightly with salt. Garnish the casserole with the fried sage leaves (or fresh ones) and serve warm. Prep Time: 20 minutes Cooking Time: 45 minutes Total Time: 1 hour 5 minutes Kcal: 320 kcal per serving Servings: 6-8 servings This Butternut Squash Casserole is a perfect combination of fall flavors, blending the sweetness of roasted squash and apples with the savory richness of Gruyere cheese and Italian sausage. Caramelized fennel and onions add depth, while the touch of maple syrup brings a delightful sweetness that balances the dish. It’s hearty, comforting, and ideal for chilly autumn evenings. Whether served as a holiday side or as a standalone meal, this casserole is sure to impress. The Gruyere cheese adds a creamy, nutty flavor that pairs beautifully with the roasted vegetables, and the crispy sage garnish brings everything together for a perfect finishing touch.

[feedfagfoundation]

This creamy and tasty gluten-free pumpkin soup will keep you warm in the fall. It's the perfect dish to warm up with when it gets cold outside.

Ingredients: 1 small pumpkin, peeled and diced. 1 onion, chopped. 2 cloves garlic, minced. 4 cups gluten-free vegetable broth. 1 cup canned coconut milk. 1 tsp ground cinnamon. 1/2 tsp ground nutmeg. Salt and pepper to taste. 2 tbsp olive oil. Pumpkin seeds and fresh parsley for garnish.

Instructions: Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic, saut until translucent. Add diced pumpkin, ground cinnamon, and ground nutmeg. Cook for 5 minutes. Pour in the gluten-free vegetable broth, bring to a boil, then reduce heat and simmer for 20 minutes or until the pumpkin is tender. Using an immersion blender, puree the soup until smooth. Stir in the canned coconut milk and season with salt and pepper. Simmer for an additional 5 minutes. Serve hot, garnished with pumpkin seeds and fresh parsley. Enjoy your comforting gluten-free pumpkin soup!

Prep Time: 15 minutes

Cook Time: 30 minutes

imua lower puna

[homesickpipe]

A creamy and flavorful risotto with the sweetness of butternut squash, perfect for a cozy fall evening. The pressure cooker makes it quick and easy!

Ingredients: 1 cup Arborio rice. 2 cups butternut squash, diced. 1/2 cup onion, finely chopped. 2 cloves garlic, minced. 4 cups vegetable broth. 1/2 cup dry white wine. 1/2 cup Parmesan cheese, grated. 2 tablespoons olive oil. 1 teaspoon thyme, chopped. Salt and pepper to taste.

Instructions: Set the pressure cooker to saut mode and heat olive oil. Add onions and garlic, saut until softened. Stir in Arborio rice and cook until lightly toasted. Pour in white wine, stirring until mostly evaporated. Add butternut squash, thyme, salt, and pepper. Mix well. Pour in vegetable broth and lock the lid of the pressure cooker. Cook on high pressure for 6 minutes. Quick release pressure and open the lid carefully. Stir in Parmesan cheese until creamy and smooth. Serve hot, garnished with additional thyme and Parmesan. Enjoy your comforting Butternut Squash Risotto!

Prep Time: 15 minutes

Cook Time: 15 minutes

novacraft online

[flavorcrazehub]

Easy Stuffed Pumpkin - Delicious Beef Filling Recipe