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 | Roasted Pumpkin Seeds Recipe (Super Easy)
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
Adapted From: Natasha’s Kitchen | Pumpkin Cheesecake
Ingredients
For the Crust
1½ cups graham cracker crumbs (about 13 whole graham crackers)
6 tbsp unsalted butter, melted
1 tbsp granulated sugar
½ tsp cinnamon
For the Pumpkin Cheesecake
24 oz cream cheese, softened to room temperature
1½ cups light brown sugar, packed
15 oz pumpkin puree
4 large eggs
¼ cup sour cream
2 tbsp all-purpose flour
2½ tsp pumpkin pie spice
¼ tsp salt
1 tbsp pure vanilla extract
Optional Toppings
Whipped cream
Caramel sauce
Butterscotch sauce
Pumpkin pie spice or cinnamon for dusting
Instructions
Preheat the oven to 350°F. If using whole graham crackers, pulse them in a food processor until finely ground. Combine the graham cracker crumbs, melted butter, sugar, and cinnamon in a medium bowl. Stir until the crumbs are evenly coated. Press the mixture firmly into the bottom of a 9-inch springform pan, bringing the crust approximately ½ inch up the sides. Set the pan on a foil-lined baking sheet to catch any drips. Bake for 8 minutes, then remove from the oven and allow the crust to cool completely.
Reduce the oven temperature to 325°F. Using a stand mixer fitted with the paddle attachment, beat the softened cream cheese and brown sugar on medium speed for approximately 5 minutes, or until smooth, fluffy, and free of lumps. Scrape down the sides of the bowl as needed. In a separate bowl, whisk together the pumpkin puree, eggs, sour cream, flour, pumpkin pie spice, salt, and vanilla until thoroughly combined. Pour the pumpkin mixture into the cream cheese mixture. Mix on low speed just until everything comes together, scraping down the bowl when necessary. Avoid overmixing.
Pour the cheesecake filling over the cooled graham cracker crust. Gently tap the pan against the countertop several times to help release trapped air bubbles. Place the cheesecake on the center oven rack along with a loaf pan filled halfway with hot water. The added steam helps create a humid baking environment. Bake at 325°F for 50–60 minutes. The outer portion of the cheesecake should appear set while the center few inches still have a slight wobble when the pan is gently moved
Turn off the oven and prop the oven door slightly open with a wooden spoon. Leave the cheesecake inside for approximately 30 minutes so it can begin cooling gradually. If using a gas oven, leave the oven door closed after turning it off, as gas ovens generally lose heat more quickly. Remove the cheesecake from the oven and carefully run a thin knife around the inside edge of the springform pan. Allow it to cool on a rack at room temperature for approximately 2 hours.
Cover the cooled cheesecake and refrigerate for at least 4 hours, although chilling overnight is ideal.
