What is your favorite fall recipe?



There are lots of tasty things that I like to make in the fall, from venison stew to oatmeal bread to baked apples. But my favorite thing of all is stuffed squash.

First you get an acorn squash and scoop the seeds out. Then you add some butter, and you can also put cranberries and apple slices and some nuts in there. Then you put it all in the oven and let the squash get soft, and it’s delicious!

What is your favorite thing to make in the fall?



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15 comments a "What is your favorite fall recipe?"

Funny, that is similar to one of my standard fall recipes – except that I cube the squash and add home-made bread, bites of turkey, cranberries, apple chunks, onion and celery so it is more like a stuffing that I can eat for a week.

Deep fried turkey!!

Well, this shows my laziness, but I had a Healthy Choice natural entree Pumpkin Ravioli today and it really tasted to me like a mouthful of fall. I was eating it and work and I just had to eat it outside and enjoy that first chill in the air.

Other fall favorites of mine are pumpkin seeds and Silk Pumpkin Spice soymilk. I am going to try your stuffed squash recipe though – I love squash!

homemade augratin potatoes

cheese clam chowder

1 quart soft-shell clams, lightly steamed (just until the shells open)
1 onion, chopped
3 medium potatoes, diced
1 bag of parmesan cheese, shredded
2 tablespoons parsley, chopped
1/4 lb butter
2 cups milk
salt and black pepper

Melt butter in a saucepan, add onion and cook until tender but not brown.
Add potatoes and just enough water to cook potatoes (about ten minutes).
When potatoes are tender add parsley, salt and pepper, and clams with their juice.
Just before serving add 2 cups milk, cheese and heat but do NOT boil
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Fall is apple picking time to me…here is a good fall recipe.

APPLE CRISP

4-6 apples
1/4 cup butter
1/2 cup brown sugar
3/4 cup flour

Pare, core and slice apples into a baking dish. Sprinkle with lemon juice cream butter and sugar combine to make crumbly mixture ( mix with hands like a pie crust). Spread over apples and bake.
Bake at 350°F until apples are soft and top is brown
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Prime rib roast

INGREDIENTS
3 teaspoons grated fresh ginger root
1/3 cup orange marmalade
4 cloves garlic, minced
3 tablespoons soy sauce
2 tablespoons brown sugar
1/4 teaspoon hot pepper sauce
1 tablespoon mustard powder
1 cup beer
1 (8 pound) prime rib roast
1/4 cup olive oil
freshly ground black pepper

DIRECTIONS
Mix together the ginger, marmalade, garlic, soy sauce, brown sugar, hot sauce, and mustard. Stir in the beer. Prick holes all over the roast with a 2 pronged fork. Pour marinade over roast. Cover, and refrigerate for at least 2 hours, basting at least twice.
Preheat oven to 400 degrees F (200 degrees C).
Place roast on a rack in a roasting pan. Pour about 1 cup of marinade into the roasting pan, and discard remaining marinade. Pour olive oil over roast, and season with freshly ground black pepper. Insert a roasting thermometer into the middle of the roast, making sure that the thermometer does not touch any bone. Cover roasting pan with aluminum foil, and seal edges tightly around pan.
Cook roast for 1 hour in the preheated oven. After the first hour, remove the aluminum foil. Baste, reduce heat to 325 degrees F (165 degrees C), and continue roasting for 1 more hour. The thermometer reading should be at least 140 degrees F (60 degrees C) for medium-rare, and 170 degrees F (76 degrees C) for well done. Remove roasting pan from oven, place aluminum foil over roast, and let rest for about 30 minutes before slicing.

Chicken & Corn chilli

INGREDIENTS
4 skinless, boneless chicken breast halves
1 (16 ounce) jar salsa
2 teaspoons garlic powder
1 teaspoon ground cumin
1 teaspoon chili powder
salt to taste
ground black pepper to taste
1 (11 ounce) can Mexican-style corn
1 (15 ounce) can pinto beans

DIRECTIONS
Place chicken and salsa in the slow cooker the night before you want to eat this chili. Season with garlic powder, cumin, chili powder, salt, and pepper. Cook 6 to 8 hours on Low setting.
About 3 to 4 hours before you want to eat, shred the chicken with 2 forks. Return the meat to the pot, and continue cooking.
Stir the corn and the pinto beans into the slow cooker. Simmer until ready to serve.

Pork chop & potato casserole

INGREDIENTS
1 tablespoon vegetable oil
6 boneless pork chops
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup milk
4 potatoes, thinly sliced
1/2 cup chopped onion
1 cup shredded Cheddar cheese

DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).
Heat oil in a large skillet over medium high-heat. Place the pork chops in the oil, and sear.
In a medium bowl, combine the soup and the milk. Arrange the potatoes and onions in a 9×13 inch baking dish. Place the browned chops over the potatoes and onions, then pour the soup mixture over all.
Bake 30 minutes in the preheated oven. Top with the cheese, and bake for 30 more minutes.
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Chicken and Dumplings! Anything warm makes you feel warm and like you are home. Here is the recipe!

INGREDIENTS:
2-1/2 to 3 lb. Chicken (whole)
4 C Water
2 C Chicken broth
1 Carrot, roughly chopped
1 Medium onion, cut into quarters
1 Stalk of celery, roughly chopped
1/2 t Salt
1 C Milk
1/4 t Freshly ground pepper
.
Dumplings:
2 C All-purpose flour
1/2 t Baking soda
1/2 t Salt
3 T Shortening
3/4 C Buttermilk
PREPARATION:
Place the chicken in a Dutch oven, and add the water, broth, carrot, onion, celery and salt. Bring to a boil, cover and lower heat. Simmer for 60 to 70 minutes, or until tender and chicken is done. Remove chicken and allow it to cool enough to handle. Remove the carrot, onion and celery pieces from the broth and discard. Reserve the broth.
Bone the chicken, discarding all skin and bones, and cut meat into bite-size pieces. Set aside.

The Dumplings:
Combine the flour, baking soda and 1/2 teaspoon salt; cut in the shortening with a pastry

Manhattan Clam Chowder

A variation of clam chowder recipe. Manhattan Clam Chowder is prepared with tomatoes

Ingredients:
2 cans clams, with liquid
1/4 cup diced bacon
1/4 cup minced onion
2 cups diced potatoes
1 cup water
1 cup milk
2 tablespoons butter
1/3 cup diced celery
1 (16 oz.) can tomatoes
2 tablespoons parsley, chopped
1 tablespoon salt
1/4 tablespoon thyme
1/8 tablespoon pepper

Directions:

In large saucepan, saute bacon and onion until crisp and tender. Stir in clam liquid, potatoes, water and celery. Cook until potatoes are tender.

Add clams, tomatoes, thyme, parsley. Season with salt and pepper. Simmer until begins to boil.

Stir in butter and milk. Heat and serve.

It depends on the weather.

If it has been a cold day I like a deep noodle bowl of Fish pie and a glass of vino in front of the fire.

On a warmer day, I would like to have a roasted lamb shank with some baked potatoes butternut pumpkin and parsnips

Acorn squash
Recipe #1
Recipe came ON squash…

To Prepare: Halve lengthwise. Remove seeds & strings. Stuff with pineapple, brown sugar, butter, cinnamon, cheese or bacon & place in a dish with ½” water. Cover w/lid or aluminum foil. Bake in a 375 degree oven 40-60 minutes, or microwave on high 8-12 minutes until soft (if micro waving, cover with plastic wrap)

Acorn Squash
Recipe #2
Recipe came from America’s Test kitchen

To prepare: Cut in half.
May halve by inserting a bench scraper into squash & hit with a rubber mallet.
Scoop out seeds & strings. Add some water in the bottom of your microwave able dish. Cover with plastic wrap & bake on high 15-25 minutes.

Then add 3TB butter & 3TB brown sugar to the tops of the squash, spread it around., then let it roll off into the cavity.
Add a dash of salt.
Broil in oven, 6” away from the heating element, to let it glaze.
Broil for 5-8 minutes, in the oven to finish up.

Baked potato soup I from allrecipes.com. It is great on a cold day, filling and rich. My friends raved about it, and had seconds.
Pumpkin pie is the other. I use the recipe on the Libby pumpkin can, but I substitute some brown sugar for part of the white sugar, it is richer, and does not affect the consistency at all. I do not wait for Thanksgiving to get my pie.
One last BLT. The gardens are quiting for the year, and there are a few tomatoes left. Quick fry the bacon and use them up.

A large cup of hot tea and fresh pumpkin bread with just the right amount of butter is my perfect fall day.
I love to do squash, i usually just do butter and brown sugar but I will have to try your recipe it sounds fantastic!
I am a baker usually around this time. Cinnamon raisin bread, pumpkin bread, banana bread, caramel apples, pumpkin pancakes..mmmmm…

Creamy Pumpkin Soup ,`)

3 tablespoons oil
¼ cup butter
1 large onion, diced
2 cups of pumpkin, peeled and seeded or from a can
2 tablespoons sage, diced
1 tablespoon garlic, fresh or from a jar
3 cups vegetable stock
1 ¼ cup milk
1 cup cream
Paprika
Salt to taste
Black ground pepper to taste
Bread (choose your favorite)

Sauté onion in oil and 1/8 cup of butter for 5 minutes. Add pumpkin, sage, and garlic and stir for about 5 minutes. Add stock and season with salt and pepper. Bring to a boil and then simmer for about 30 minutes.

Pumpkin should be a very soft soupy texture. If not, puree it in a blender. Then return to pot. Add milk and ½ cup of cream.

In a saucepan, put the remaining oil and butter in pan and sauté bread in slices for 2 minutes on each side. Let drain on a paper towel.

Serve soup in bowl, swirling cream over the top. Then sprinkle paprika and the bread.

minestrone soup. this is mario batali’s recipe from the food network.

2 tablespoons extra-virgin olive oil, plus 1 tablespoon
1 large onion, cut into large dice
1 celery stalk, cut into large dice
1 carrot, peeled and cut into 1/2 moon shapes
1 clove garlic, thinly sliced
1/4 cup boiled ham chunks or end of prosciutto, large dice
4 medium tomatoes, fresh or canned, peeled and roughly chopped
1 tablespoon fresh chopped Italian parsley leaves
6 cups hot vegetable stock or chicken stock
Salt and freshly ground black pepper
4 small zucchini, medium dice
3/4 cup arborio rice
2 yellow, red, or orange bell peppers, roasted, cored, skinned, seeded and cut into strips
Freshly grated Parmigiano-Reggiano
6 fresh chopped basil leaves
Directions
In a heavy-bottomed soup pot, heat 2 tablespoons olive oil over medium heat until hot, but not smoking. Add the onion and cook, stirring for 1 minute. Lower the heat to low, and add the celery, carrots and garlic. Allow to simmer over low heat until the vegetables begin to soften, about 10 minutes. Add the ham pieces and cook 2 more minutes, stirring occasionally. Add the tomatoes and the parsley. Cook for 5 more minutes so that the flavors meld.

Add the hot water or stock and season with salt and pepper. Bring the mixture to a boil, and add the zucchini and the rice. Bring back to a boil and then lower the heat so that the liquid is simmering. Let simmer gently until the rice is cooked, about 40 minutes. Remember to stir the soup occasionally. Add more water or stock, if necessary.

When the rice is cooked, add the roasted peppers and remove the soup from the heat. Stir in Parmesan, to taste, and top each serving with some chopped basil.

We have developed an October Meal Plan around Fall Recipes. I love Butternut Squash recipes. They have a nutty flavor and are easy to prepare.

Try these Pumpkin or Butternut Squash Muffins – they are easy and delicious.

The use of polenta gives the muffins a slightly grainy, crunchy texture, which is more interesting than your average muffin. In addition, roasted butternut squash is used in this particular Pumpkin Muffin recipe, giving the muffins an intense, slightly sweet taste – nothing bland here!

Serve these muffins with soup, or as an alternative to a savory scone or biscuit at tea-time. They are also very popular in school lunch boxes!

Some brands of polenta are more grainy than others. I have made these muffins with a number of different kinds of polenta and all work well. However, I find that if the polenta is very fine, that I have to add a little more milk.

Easy
Preparation time: 10 minutes (providing Butternut is already roasted)
Cooking time: 12 – 15 minutes
Makes 12 muffins

Ingredients:

2oz / 60g softened butter
2 ½ cups polenta
1 cup flour
2½ teaspoons baking powder
2½ cups milk
2 eggs
2 cups roasted pumpkin cubes
1 cup grated parmesan cheese, loosely packed
1 teaspoon wholegrain mustard
2 teaspoons salt

You will need a greased 12 cup muffin tray.

Method:

1. Heat the oven to 350 degrees F / 180 degrees C.
2. Mix together all the ingredients in a large bowl, except the butternut. Don’t over mix, otherwise you will land up with heavy muffins. The consistency should be fairly thick – the mixture should fall off the spoon if you tap the spoon against the edge of the bowl. (You don’t want a sloppy batter). Add more milk if needed.
3. Stir in the roasted butternut cubes gently. You want them to retain their shape.
4. Place tablespoonfuls of the mixture in the prepared muffin tray, filling the cups to about ¾ full.
5. Bake for 12 – 15 minutes, until they are risen and brown and a skewer inserted into the middle of one of them comes out just clean.
6. Cool on wire racks.
7. You can serve these muffins with butter, although they are delicious and moist enough without.

In Native American mythology, squash, corn, and beans are known as of the “three sisters.” Often depicted as being clothed in the leaves of the crops over which they are guardians, the sisters are also, in some legends, the daughters of the Earth Mother.
INGREDIENTS
1 small sugar pumpkin or 1 large butternut
or carnival squash (about 2 pounds)
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1/2 medium green or red bell pepper,
cut into short, narrow strips
14- to 16-ounce can diced tomatoes, with liquid
2 cups cooked pinto beans (about 3/4 cup raw),
or 16-ounce can, drained and rinsed
2 cups corn kernels (from 2 large or 3 medium ears)
1 cup homemade or canned vegetable stock, or water
1 or 2 small fresh hot chiles, seeded and minced, or
4-ounce can chopped mild green chiles
1 teaspoon each: ground cumin, dried oregano
Salt and freshly ground black pepper
3 to 4 tablespoons minced fresh cilantro
6 servings
Preheat the oven to 400 degrees.
Halve the pumpkin or squash and scoop out the seeds and fibers. Place
cut side up in a shallow baking dishes and cover tightly with foil. Bake
for 40 to 50 minutes, or until just done but still firm. When cool
enough to handle, scoop out the pulp, and cut into large dice. Set aside
until needed.
Heat the oil in a soup pot. Add the onion and sauté over medium-low heat
until translucent. Add the garlic and continue to sauté until the onion
is golden.
Add the pumpkin or squash dice and all the remaining ingredients except
the last 2 and bring to a simmer. Simmer gently, covered, until all the
vegetables are tender, about 20 to 25 minutes. Season to taste with salt
and pepper.
If time allows, let the stew stand for 1 to 2 hours before serving, then
heat through as needed. Just before serving, stir in the cilantro. The
stew should be thick and very moist but not soupy; add additional stock
or water if needed. Serve in shallow bowls.

That does indeed sound delicious!

I can’t say this is my favorite fall recipe, because I make it all year round, but I love this Chocolate Ganache Tart with Fresh Strawberries, I always make sure that makes it on the list for holiday “must haves”. It’s so tasty you should try it out for the next holiday!

Hope you enjoy!

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