Fall Recipes

Ingredients

• 2 1⁄2 cups all-purpose flour
• 2 cups sugar
• 2 teaspoons ginger
• 1 teaspoon cinnamon
• 1⁄4 teaspoon nutmeg
• 1 teaspoon baking soda
• 2 large eggs
• 1⁄2 cup olive oil
• 1 teaspoon vanilla extract
• 1 1⁄2 cups speckled hound puree or any other moist squash or canned pumpkin
• 2 cups finely chopped apple
• 1 cup golden raisins

Streusel Topping

• 7-8 North Star apple cider donuts, crushed and crumbled
• 2 tablespoons flour
• 3 tablespoons brown sugar
• 4 tablespoons butter, melted
• 1⁄4 teaspoon cinnamon

Preparation

1. Preheat oven to 350 degrees.
2. Combine the flour, sugar, spices, baking soda and salt.
3. Combine the eggs, squash, oil, and vanilla extract in a separate, large bowl.
4. Stir in the dry ingredients and fold in apples and raisins.
5. Fill 24 paper-lined muffin cups ¾ full.
6. For the topping, combine flour, donuts, sugar and cinnamon then add melted butter until resembles course crumbs.
7. Sprinkle 1 teaspoon over each muffin.
8. Bake 30-35 minutes and let cool in the pan for 10 minutes.

Ingredients

• 1⁄4 cup (1⁄2 stick) butter
• 1 large onion, finely chopped
• 4 large garlic cloves, chopped
• 1 large Honeycrisp apple
• 3 - 14.5 oz cans of low-salt chicken broth
• 4 cups 1-inch pieces peeled sunshine kabocha squash (about 1 1⁄2 pounds)
• 4 cups 1-inch pieces peeled acorn squash (about 1 1⁄2 pounds)
• 1 1⁄4 teaspoons minced fresh thyme
• 1 1⁄4 teaspoons minced fresh sage
• 1 generous pinch of saffron
• 1⁄4 cup whipping cream

Preparation

Melt butter in a large pot over medium heat. Add onion and garlic and sauté until tender, about 10 minutes. Add broth, all squash and herbs; bring to boil. Reduce heat, cover and simmer until squash is very tender, about 20 minutes. 

Working in batches, carefully puree soup in a blender or use an immersion blender. Stir in cream and saffron and bring to a simmer. Season with salt and pepper. (Can be made 1 day ahead. Chill. Rewarm over medium heat before serving.) 

Ingredients

• 2 ½ lbs butternut squash, sliced in rings, roasted in the oven until al dente or cooked for 6 minutes in a pressure cooker, seasoned with salt and pepper
• 4 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups whole milk
• 1 tablespoon Herbs de Provence
• 1 tablespoon granulated garlic
• 4 ounces of cream cheese
• 1 package no-boil lasagna noodles (15-16)
• 16 ounces shredded gruyere cheese
• 1 cup cottage cheese
• 1 package of havarti cheese slices

Preparation

1. Preheat oven to 400 degrees.
2. Melt butter in a saucepan with garlic. Add flour and whisk until the flour turns pale blond. While whisking, slowly add milk until well incorporated.
3. Add cream cheese and whisk until smooth. Spread white sauce on the bottom of the lasagna baking dish and top with lasagna noodles.
4. Top with butternut squash rings, drop 1/3 cottage cheese by the spoonful, top with 1/3 havarti slices, 1/3 of gruyere cheese and top with thin layer of white sauce. Top with noodles and repeat 2 more times.
5. Top noodles with sauce and a thin layer of shredded cheese.
6. Cover and cook 20 minutes.
7. Uncover and cook 15 minutes longer until brown and bubbly, let stand 5-10 minutes before eating.

See the blog post for the full recipe.

Ingredients

• Turkey tenderloin; cut into bite-sized pieces
• Banana squash such as candy roaster, pink banana or Guatemalan blue banana, cut in bit sized cubes, tossed with sugar and salt

• Fingerling potatoes, small, cut in half (bite-sized), tossed with dried herbs and olive oil

For the chimichurri sauce: Puree all ingredients in a blender.

• 3-4 garlic cloves
• 1 jalapeno or Fresno Chile, finely chopped
• ½ cup red wine vinegar
• 1 cup chopped cilantro
• 1 cup chopped Italian parsley
• 2 tablespoons fresh oregano|
• ¾ cup olive oil

For the Spicy Cranberry-Apple Chutney:

• 3-4 jalapenos, finely chopped 
• 8 cups cranberries1 large apple, chopped, keep the skin on
• 2 limes, zested and juiced
• 2 oranges, zested and juiced  
• 1 ½ cups granulated sugar   
• 1 cup water

• Salt and fresh ground black pepper

Put all ingredients in a sauce pot, bring to boil. Reduce heat to medium and simmer 40-50 minutes.

Preparation

1. Marinade turkey tenderloin in chimichurri for at least 4 hours.
2. Roast potatoes and squash for 10 minutes to partially cook.
3. Skewer potatoes, turkey, and squash. 
4. Grill at 450-475 degrees for 3-4 minutes per side and drizzle with chutney. 

Ingredients

• 5 ounces super green salad mix
• 1 bartlett pear, sliced thin
• 1 cup dried cranberries
• 1 carrot shredded
• 1 cup pepitas
• 1 delicata squash
• 3 tablespoons olive oil
• Balsamic vinaigrette or any desired vinaigrette

Preparation

1. Thinly slice delicata squash in rings and season with superfine sugar, salt and pepper.
2. Heat the olive oil in a fry pan. Fry rings until crisp and golden.
3. Mix all ingredients in a salad bowl and toss, top with fried delicata rings. 

Ingredients

For cupcakes:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 teaspoons cinnamon
• 1 teaspoon allspice
• 1 teaspoon ginger, ground
• 1⁄2 teaspoon clove
• 1⁄2 teaspoon fresh grated nutmeg
• 1 cup canola, olive oil, or vegetable oil
• 4 eggs
• 1 1⁄2 cups brown sugar (light or dark)
• 2 cups speckled hound squash (or any other pie pumpkin or canned pumpkin)
• 2 teaspoons vanilla extract
• 1 cup golden raisins
• 1⁄2 cup candied ginger, chopped

For cream cheese frosting: Blend together and pipe onto cupcakes. 

• 2 - 8 ounce packages of cream cheese
• 1 cup butter, softened
• 6 cups confectioners sugar
• 1⁄4 teaspoon salt
• 2 teaspoons vanilla extract
• 1 cup toasted hull-less pumpkin seeds for garnish

Preparation

1. Preheat oven to 350 degrees and line two muffin tins with 24 cupcake liners.
2. Whisk together all the dry ingredients in a large bowl.
3. Whisk eggs, squash, oil, brown sugar, vanilla extract, and candied ginger together.
4. Add wet ingredients to dry and then fold in raisins.
5. Fill cupcake liners 2/3 full with batter.
6. Bake 20-22 minutes, rotating pans halfway through.
   A toothpick should come out clean when inserted in the center of the cupcakes. Allow to cool completely before frosting.

Ingredients

• 1 medium-sized squash such as red kuri, moranga, potimarron, etc. top cut off, seeded and roasted
• 2 boneless skinless chicken breasts, cut into bite-sized pieces
• 1⁄2 lb andouille sausage, thinly sliced in rounds
• 3 bell peppers
• 2 ribs celery, diced
• 1 jalapeno pepper, seeded and finely chopped
• 1 onion, diced
• 4 garlic cloves
• 1 - 28 oz can crushed tomatoes
• 3 cups chicken stock
• 1 cup rice
• 2 tablespoons cajun seasonings blended (paprika, salt, garlic, black pepper, onion powder, oregano, cayenne and thyme) 
• 1 lb raw large shrimp, peeled and deveined
• 1 cup thinly sliced okra
• Italian parsley, thinly sliced green onions and hot sauce for garnish

Preparation

1. Heat 1 tablespoon of olive oil in a Dutch oven over medium-high heat.
2. Add chicken and sausage and saute for 5-7 minutes, stirring occasionally.
3. Transfer to a clean plate and set aside.
4. Add 2 tablespoons of olive oil to Dutch oven and bell peppers, celery, jalapeno pepper, onion and garlic and saute for 6 minutes.
5. Add crushed tomatoes, chicken stock, rice, seasonings and cook until a simmer.
6. Reduce heat to medium-low and cook 25-30 minutes, stirring occasionally.
7. Add okra and shrimp and cook for 4-6 minutes.
8. Stir back in chicken and sausage.
9. Remove from heat and carefully ladle into roasted squash.
10. Garnish with parsley, green onions, and serve with hot sauce.

Ingredients

• 1 boneless pork or turkey tenderloin
• 1 cup sauteed mushrooms
• 1/3 cup cooked wild rice
• 4 slices bacon
• 1 small Honeycrisp or SweeTango® apple
• 1 cup small cubed Potimarron Squash (or Butternut, Banana Squash, or any of your favorite squash)
• 2 garlic cloves
• 6 ounces spinach (fresh or frozen)
• 6 ounces crumbled goat cheese
• 2 tablespoons fresh sage, chopped
• Salt, pepper, sugar for seasoning tenderloin

Preparation

1. Preheat grill to 450 degrees.
2. Place tenderloin on cutting board covered with parchment paper.
3. Start at bottom of tenderloin and slice lengthwise and open.
4. Cover with plastic wrap and using a meat mallet flatten to 1⁄4” thickness.
5. Season inside with salt and pepper. 
6. Heat large skillet over medium and cook bacon until crispy and fat is rendered. Remove with slotted spoon.
7. Add squash and apple to bacon grease until softened about 8-10 minutes.
8. Stir in chopped sage, garlic and spinach. Allow spinach to wilt if fresh.
9. Stir in rice, mushrooms, goat cheese, and bacon.
10. Spread mixture on tenderloin leaving an inch and a half around the edges. Tightly roll up and secure with kitchen twine.
11. Season outside of tenderloin with salt, pepper, and a light layer of sugar.
12. Grill for 30 minutes after browning all sides until the thermometer inserted reaches 140-145 degrees.
13. Allow to rest for ten minutes covered before removing twine and slicing.

Ingredients

• 2 lbs banana squash, peeled, seeded, diced into
  1⁄2 cubes (approx. 6 cups), roasted or sauteed
• 2 teaspoons butter
• 1 large onion, chopped
• 2 teaspoons yellow curry powder (I make mine homemade but Penzey’s Spices has a delicious one!)
• 4 cups chicken stock (or vegetable if preferred)
• 1 can coconut milk, light
• 1⁄4 cup cilantro, freshly chopped 
• Roasted pumpkin seeds

Preparation

1. In a tablespoon of olive oil, saute onion until softened about 5 minutes.
2. Add curry powder and cook for a minute, making sure to scrape up any browned bits.
3. Add stock, squash and a teaspoon of salt and simmer 30-40 minutes.
4. Use an immersion blender to blend smooth. Add coconut milk.
5. Serve in lightly roasted carnival squash bowls and garnish with cilantro and roasted pumpkin seeds and serve.

Ingredients

• 1/2 Red Kuri Squash, chopped into 3⁄4” cubes (optional: roasted ahead of time)
• 1 onion
• 1 radicchio
• 12 ounces Brussels sprouts, trimmed
• 1 can chickpeas, drained and dried
• 1 cup dried cranberries
• 1 cup roasted hull-less pumpkin seeds
• 1 cup cooked rice (Mixed, wild rice, etc. or any grains)
• 5 ounces Super Green mix greens (Red and green swiss chard, tat soi, arugula and spinach)
• Green Goddess Dressing or Balsamic Salad Dressing

Preparation 

1. Preheat oven to 450 degrees.
2. Roast the squash and onion on one baking sheet.
3. Cut radicchio into bite-size pieces and place on another baking sheet with brussel sprouts and chickpeas.
4. Roast both trays for 25 minutes.
5. Serve family style right away with dressing on the side.

Ingredients

• 1 head of garlic, top third cut off
• Extra-virgin olive oil, for rubbing
• 1 lb baking potatoes
• One 2-pound butternut squash—peeled, seeded and cut into 2-inch pieces
• 2 large egg yolks, at room temperature
• 1/4 cup fresh ricotta cheese
• 2 tablespoons minced flat-leaf parsley
• Kosher salt
• 1 1/4 cups all-purpose flour, plus more for dusting
• 1 stick unsalted butter
• 10 sage leaves, thinly sliced
• 1 tablespoon fresh thyme, finely chopped
• Parmigiano-Reggiano shavings, for serving

Preparation

Preheat the oven to 375 degrees. Place racks in the lower and middle thirds of the oven. Drizzle the garlic with olive oil, wrap it tightly in foil and roast on the bottom rack of the oven for 50 minutes. Lightly rub the potatoes with olive oil, prick them all over with a fork and bake on the lower rack for 45 minutes, until fork-tender. Line a large baking sheet with foil. Add the squash and rub with olive oil. Bake on the upper rack for about 30 minutes, stirring once, until soft.

Squeeze the roasted garlic cloves out of their skins into a small bowl and mash to a paste. Peel the hot potatoes and pass them through a ricer into a large bowl. Add the hot squash to the ricer and pass it into the bowl with the potatoes. Let cool slightly. Add the egg yolks, ricotta, parsley, 1 tablespoon of salt and 1 tablespoon of the mashed roasted garlic (reserve any extra for another use). Stir until combined. Sprinkle on the 1 1/4 cups of flour and gently stir it in. Scrape the dough onto a floured surface and knead gently until smooth but still slightly sticky.

Ingredients

Cookies:

• 1/2 cup butter, room temperature
• 1/2 cup vegetable oil
• 2 cups firmly packed brown sugar
• 2 tablespoons molasses
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 2 teaspoons cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 2 large eggs
• 2 cups purée from speckled hound squash
• 3 1/4 cups all-purpose flour

Filling:

• 8-ounce package cream cheese, room temperature
• 4 tablespoons soft butter
• 2 cups glazing sugar or confectioners’ sugar, sifted
• 1 teaspoon vanilla extract
• 1/4 cup diced crystallized ginger, optional

Preparation

1. To make the cookies: Preheat the oven to 375°F. Grease two baking sheets or line with parchment paper.
2. Beat together the butter, oil, sugar, molasses, cake enhancer, baking powder, baking soda, salt, and spices.
3. Scrape the bottom and sides of the bowl, then beat in the eggs one at a time, until fluffy.
4. Stir in the squash.
5. Add the flour in two additions, mixing well after each addition.
6. Use a muffin scope to deposit the thick batter onto the prepared baking sheets, leaving about 2” around each mound.
7. Bake until the cookies feel firm; a slight indentation will remain when you gently press them in the middle, about 16 to 18 minutes.
8. Remove from the oven, cool on the baking sheets for 5 minutes, then move to a rack to cool completely.
9. To make the filling: Beat the cream cheese and butter until smooth and fluffy.

Ingredients

For the squash:

• 3 pounds acorn or delicata squash
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• Ground black pepper

For the cilantro chimichurri:

• 1/2 cup olive oil
• 1/2 cup finely chopped cilantro
• 1/2 cup finely chopped parsley
• 1 tablespoon finely chopped oregano leaves
• 1 1/2 teaspoons chili flakes
• 4 garlic cloves, minced
• 1/4 cup red wine vinegar

Preparation

1. Prepare the squash: Cut the squash in 1-inch rings.
   Scoop out and discard the strings and seeds (save and roast the seeds, if you like).
2. Toss the squash with a 1 tablespoon of olive oil, 1/4 teaspoon or so of salt, and ground black pepper. Place on the prepared baking sheet.
3. Grill the squash over medium heat for 5 minutes or until easily pierced with a fork.
4. While the squash is cooking prepare the chimichurri. In a medium bowl, stir together the olive oil, cilantro, parsley, oregano leaves, chili flakes, garlic, red wine vinegar and 1/4 teaspoon salt. Taste and add more salt if needed.
5. Transfer grilled squash to a platter and dress with generous amounts of chimichurri.

Ingredients

Squash:

• 2 acorn squash, cut in half
• 3 tbsp olive oil
• 1 1/2 tsp kosher or sea salt, plus more for seasoning
• 1 tsp freshly cracked black pepper, plus more for seasoning
• Smoked paprika

Stuffing: 

• 1 lb Italian sausage
• 1 tbsp unsalted butter
• 1 red bell pepper, seeded and diced
• Yellow bell pepper, seeded and diced
• 1/2 large sweet onion, diced
• 1 tbsp minced garlic
• 4 oz cream cheese
• 4 tbsp chopped flat leaf parsley, plus more for garnish
• 1/2 Jalapeno pepper, seeded and diced (optional)

Preparation

1. Scrape out and clean the seeds out of the acorn squash. 
2. Place the squash halves cut side up on a baking sheet, drizzle with 2 tbsp. olive oil, and season with 1 tsp. of the salt and the pepper and sprinkle with the smoked paprika.
3. Place the squash on the grill and roast for 30 to 35 minutes, or until golden around the edges and a knife can be inserted easily into the flesh.

Stuffing Preparation

1. Heat a large skillet over medium-high heat and pour in the remaining 1 tbsp. olive oil.
2. When hot, add the sausage, making sure to leave large chunks. Let the chunks brown, then turn and cook through, 8 to 10 minutes. Transfer to a plate and keep warm.
3. Drain the oil from the sausage and in the same pan melt the butter over medium-high heat.
4. Add the red, yellow and jalapeno peppers and onion and cook for 6 to 8 minutes, until the onions are soft and the peppers are still a little al dente.