Autumn-Inspired Recipes You’re Sure to Love
Summer is officially over. It’s time to break out the throw blankets, warm drinks, and of course– comfort food. Here are some of our favorite Autumn recipes for you to enjoy!
The Butternut Squash Soup recipe is one that I personally created. Autumn is my favorite season, and I love the rich flavors that come when the leaves begin to fall. Hearty squashes, earthy root veggies, and sweet, crisp apples make for a delicious pairing that tastes like the essence of autumn. I hope you enjoy!
– Chelsea Smith | Marketing Coordinator
Chelsea’s Butternut Squash Soup
Serves: 4 | Prep: 20min | Cook: 40min | Total: 1hr
Ingredients:
2 (med) Butternut Squash
2 Carrots
1-2 Gala or Fuji Apple
½ Yellow Onion
3 Cups Chicken Broth
1 tsp Minced Garlic
½ tsp Chopped Ginger
3 tbsp Butter or Olive Oil
1 tbsp Brown Sugar
1 tsp Salt
1 tsp Cracked Black Pepper
1 tsp Dried Thyme
1 tsp Dried Parsley (or 1 tbsp fresh)
1 tsp Dried Rosemary – Ground
1/8th tsp Cinnamon
*To make a creamier soup, replace 1 cup of chicken broth with 1 cup of canned coconut milk
Instructions
Rinse the outside of the butternut squash in cold water. Dry with a paper towel.
Cut the ends off the squash. Then using a peeler or sharp knife, trim off the rind.
Cut the squash in half long ways. Scoop out the seeds and guts until squash is clean.
Cube the butternut squash into approx. 1-1 ½ inch cubes.
Peel and slice the apples.
Chop carrots, yellow onion, garlic, ginger, and parsley
In a small bowl, add salt, thyme, rosemary, pepper, brown sugar, and cinnamon. Mix to combine
In a sauté pan, add oil and bring to a medium heat. Add the veggies, apples, herbs and seasonings. Mix until herbs and seasoning coat all the veggies, then stir occasionally. Cook for approx. 20 minutes or until butternut squash is soft.
Add veggies and broth into a food processor and blend on medium until soup is smooth. Add back to the sauté pan or to a new pot.
Cook for about 20 minutes. Serve with Texas toast or as a side with your favorite sandwich.
Roasted & Salted Pumpkin Seeds
Serves: 4 | Prep: 10min | Cook: 35min | Total: 45min
Adapted From: Simply Recipes
Ingredients
Seeds from 1 medium pumpkin
Salt
Extra-virgin olive oil
Instructions
Cut around the pumpkin stem at an inward angle and remove the top. Using a sturdy spoon, scrape out the seeds and stringy pulp. Transfer everything to a colander and rinse under running water, separating the seeds from the pulp as you go.
Measure the cleaned pumpkin seeds so you know how much water and salt you'll need. For every ½ cup of seeds, add 2 cups of water and 1 tablespoon of salt to a saucepan. Add the seeds, bring the water to a boil, then reduce to a simmer and cook for 10 minutes. Drain thoroughly.
Preheat the oven to 400°F. Lightly coat the bottom of a roasting pan or sturdy baking sheet with about 1 teaspoon of olive oil. Spread the drained seeds across the pan in a single layer and toss them in the oil until lightly coated.
Place the pan on the upper oven rack and roast until the seeds are lightly golden and crisp. Depending on their size, this can take anywhere from 5–20 minutes, so keep a close eye on them as they roast.
Remove the seeds from the oven and allow them to cool completely. The toasted shells are edible, so you can enjoy the seeds whole rather than removing the kernels.
Pumpkin Cheesecake
Serves: 12 | Prep: 30min | Cook: 1hr | Chill: 6hr | Total: 7hr 30min
For the Crust:
1 1/2 cups graham cracker crumbs, from about 13 whole graham crackers
6 Tbsp unsalted butter, melted
1 Tbsp granulated sugar
1/2 tsp cinnamon
For the Pumpkin Cheesecake:
24 oz cream cheese, room temperature
1 1/2 cups packed light brown sugar
15 oz pumpkin puree, Libby's brand, or well-drained homemade puree*
4 large eggs
1/4 cup sour cream
2 Tbsp all-purpose flour
2 1/2 tsp pumpkin pie spice, plus more to dust
1/4 tsp salt
1 Tbsp real vanilla extract
Optional Toppings:
Instructions
Make the Crust:
Prep – Preheat Oven to 350˚F. Pulse graham crackers in a food processor until fine crumbs form.
Bake – In a medium bowl, stir together the crust ingredients – graham cracker crumbs, sugar, cinnamon, and melted butter. Transfer into a 9-inch springform pan with 3" tall walls and use a large spoon to press crumbs into the bottom of your springform pan, going about 1/2" up the sides of the pan. Place on a foil-lined sheet pan to catch any drippings and bake at 350˚F for 8 minutes. Remove from oven and cool to room temperature.
Make the Pumpkin Cheesecake:
Beat the cream cheese– Preheat to 325°F. In the bowl of your mixer with the paddle attachment, beat softened cream cheese and brown sugar on med speed until light and fluffy and without lumps (5 min), scraping down the bowl once to make sure you don't have chunks of cream cheese.
Mix the pumpkin – In a separate bowl, using a whisk, stir together pumpkin puree, eggs, sour cream, flour, pumpkin pie spice, salt, and vanilla extract. Mix until well combined. Add this mixture to the cream cheese filling and continue mixing on low speed just until well combined, scraping down the bowl as needed.
Bake – Transfer the filling into the pre-baked and cooled crust, and then tap the pan on the counter 15 times to release air bubbles. Place a loaf pan half filled with hot water (steam helps prevent cracks), and your cheesecake on the center rack and bake at 325˚F for 50-60 minutes* or until the edges are set and there is a slight wobble in the center 3" of the cheesecake when you jolt the pan. Turn the oven off and prop the door open with a wooden spoon for 30 minutes to cool slowly. Note: If you have a gas oven, turn the oven off and leave the door closed since gas ovens cool much faster.
Chill and Serve – Once the cheesecake is out of the oven, run a knife around the edges of the pan (helps release tension), then cool on a rack until room temperature; about 2 hours. Wrap in plastic wrap and refrigerate for at least 4 hours or overnight. To serve, carefully remove chilled cheesecake from the springform pan, cut into slices, and add your desired toppings.
