3 Recipes that Scream Fall

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We have all noticed the recent drop of temperature, the shorter days and the crispness in the air. Soon the leaves will be changing to beautiful reds, oranges, and golds and fall will be fully upon us. This time of year calls for warm food, sweaters, football, pumpkins, and hay rides. We’ve got the food covered. Take a look at these three recipes that scream fall.

Butternut Squash Soup with Apple & Bacon

butternut-squash-soup

Recipe Courtesy of finecooking.com

You Will Need:

  • 8 slices bacon, cut crosswise into 1/4-inch strips
  • 2-1/2 lb. butternut squash (about 1 medium), peeled, seeded, and cut into 1/2-inch dice (to yield about 6 cups)
  • 1 small Granny Smith or other tart-sweet apple, peeled, cored, and cut
  • into 1/2-inch dice (to yield about 1 cup)
  • 1-1/2 Tbs. finely chopped fresh sage leaves
  • 1 tsp. kosher salt
  • 1/2 tsp. freshly ground black pepper
  • 4 cups homemade or low-salt chicken or vegetable broth

Directions:

1. In a 5-quart or larger stockpot set over medium heat, cook the bacon, stirring occasionally, until crisp and golden, 8 to 10 minutes. Use a slotted spoon to transfer the bacon to a plate lined with paper towels.

2. Increase heat to medium high. Add the squash to the pot with the bacon fat and cook until lightly browned, 4 to 6 minutes (resist the urge to stir it too often or it won’t brown). Stir in the apple, sage, salt, and pepper and cook for about 4 minutes (you’ll see more browning occur on the bottom of the pot than on the vegetables).

3. Add the broth, scraping up any browned bits in the pot with a wooden spoon. Bring to a boil over high heat, reduce the heat to maintain a simmer, and cook until the squash and apples are very soft, 6 to 8 minutes. Remove from the heat and let cool somewhat.

4. Add about half the bacon to the soup and purée, using a stand or immersion blender (you’ll need to work in batches if using a stand blender). Taste and add more salt and pepper if needed. Reheat the soup and garnish each serving with the remaining bacon.

Autumn Pork Roast

autumn-pork

Recipe Courtesy of All Recipes 

You Will Need:

  • 2 ½ Pounds boneless pork loin
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • ½ cup dry white wine
  • 2 cups cubed butternut squash
  • 1 large onion, sliced
  • ½ cup applesauce
  • 1 tablespoon Dijon mustard
  • 1 tablespoon soy sauce
  • ½ cup brown sugar
  • ½ teaspoon ground cinnamon

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).

2. Season the pork loin with garlic powder, salt, and pepper. Heat olive oil in a large oven-proof skillet or Dutch oven over medium-high heat. Brown the pork loin on all sides in the hot oil, about 10 minutes total. Remove the pork loin from the pan, and set aside. Pour in the white wine, and bring to a simmer, stirring to dissolve the caramelized bits in the pan.

3. Scatter the butternut squash and onion in the skillet and place the browned pork loin on top so they work as a roasting rack. Stir together the applesauce, mustard, soy sauce, sugar, and cinnamon. Pour over the pork loin, then cover the pan with a lid or a double layer of aluminum foil.

4. Bake pork loin in preheated oven until it has reached an internal temperature of 145 degrees F (63 degrees C), about 1 hour. Allow to rest for 10 minutes before serving

Warm Apple Crisp

apple-crisp

Recipe Courtesy of All Recipes 

You Will Need:

  • 10 cups all-purpose apples, peeled, cored, and sliced
  • 1 cup white sugar
  • 1 tablespoon all-purpose flour
  • 1 teaspoon ground cinnamon
  • ½ cup water
  • 1 cup quick-cooking oats
  • 1 cup all-purpose flour
  • 1 cup packed brown sugar
  • ¼ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ cup butter, melted

Directions

1. Preheat oven to 350 degrees F (175 degree C).

2. Place the sliced apples in a 9×13 inch pan. Mix the white sugar, 1 tablespoon flour and ground cinnamon together, and sprinkle over apples. Pour water evenly over all.

3. Combine the oats, 1 cup flour, brown sugar, baking powder, baking soda and melted butter together. Crumble evenly over the apple mixture.

4. Bake at 350 degrees F (175 degrees C) for about 45 minutes.

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