With fall just around the corner – that crisp, cool air and the sound of leaves gently falling – the wonderful aromas and flavors of pumpkins, apples, cinnamon and butternut squash will soon be upon us. The autumn season also inspires many to get into the kitchen and whip up some delicious fall recipes.
These three all call for fabulous ingredients that can be found right in your local farmer’s market.
Chile-Lime Roasted Acorn Squash
- 2 medium-sized acorn squash
- ½ teaspoon ground black pepper
- 1 teaspoon sea salt
- 6 tablespoons organic, extra-virgin olive oil
- 1 clove organic garlic
- 1 ½ tablespoons fresh-squeezed lime juice
- 1 to 2 teaspoons finely chopped, fresh, hot, red chile peppers
- 2 tablespoons chopped fresh cilantro
Place oven racks into the upper and lower thirds of your oven and preheat to 450 degrees F. Halve the squash lengthwise and then cut and discard stem ends. Scoop the seeds out and cut squash lengthwise into ¾” wide chunks. Toss with ground black pepper, ¾ teaspoon sea salt, and 2 tablespoons olive oil in a bowl, then arrange with the cut sides down into two large shallow baking pans. Roast the squash, changing the position of pans halfway through roasting, until tender and the undersides of the wedges are golden brown, for about 25 to 35 minutes.
While squash is roasting, mince garlic and mash to a paste with the remaining ¼ teaspoon sea salt. Transfer the paste into a small bowl; whisk in lime juice, chile, cilantro and remaining ¼ cup olive oil until well-combined. Transfer squash with the browned sides up, onto a platter and drizzle with the oil/spice mixture.
Cauliflower Pumpkin Swirl Dip
For the roasted veggies:
- 1 head cauliflower, chopped
- 1 medium sweet onion, chopped
- 3 tablespoons organic, extra-virgin olive oil
- Pinch of sea salt and fine black pepper
Pumpkin Swirl:
- ¾ cup canned organic pumpkin, unsweetened
- 1 cup garbanzo beans, canned/drained/unsalted
- ¼ cup organic maple syrup
- 2 tablespoons extra-virgin, organic olive oil
- ¼ teaspoon garlic powder
- 1 teaspoon apple cider vinegar
- Dash of cinnamon
- Sea salt, to taste
White Puree:
- Approximately 8 cups loose, roasted cauliflower
- Roasted onion
- Olive oil drizzle from roasting pans
- 3-6 tablespoons organic coconut milk
- Sea salt to taste
Preheat oven to 425 degrees F. Wash and chop the cauliflower and add to a large baking sheet. Chop the onion and add to baking sheet. Drizzle olive oil over the roasting veggies and then sprinkle with salt and pepper; lightly toss in pan to coat well. Roast for about 20-25 minutes or until tender and slightly caramelized.
While roasting, puree the pumpkin swirl ingredients in a blender or food processor and set aside. Remove the veggies when ready and add to the blender or food processor. Next, add the coconut milk and leftover oil from your roasting pan. Blend until smooth and creamy, add sea salt to taste. Next, add the white mixture to an oven-friendly serving dish. Top with pumpkin mixture in the center, pressing the pumpkin to the bottom of the dish, and then use a toothpick to create a swirl pattern.
Top with cauliflower florets and a few leftover onion bits. Pepper. Slowly bake at 250 degrees. As the mixture bakes, the top layer will dry out a bit, becoming more like a crust – bake until it achieves your desired level of moistness. Serve warm, chilled or baked.
Creamy Apple and Butternut Squash Soup
- 4 tablespoons unsalted, organic grass-fed butter
- 2 ½ lb butternut squash, peeled, seeds and pulp removed, cut into 1″ chunks
- 3 leeks, white and light green parts only, chopped
- 1 medium carrot, peeled and cut into chunks
- 2 celery stalks, chopped
- 2 tart apples, peeled, cored and chopped into chunks
- 2 teaspoons dried thyme
- 6 cups vegetable stock
- 2 cups apple cider, divided
- ½ cup sour cream
- 1 tablespoon lemon juice
Melt butter in a large stockpot. Add the squash, leeks, carrots and celery. Saute, stirring frequently, until the vegetables begin to get soft. Next, add the apples, thyme, vegetable stock and 1 cup of the apple cider. Bring to a boil; reduce heat, cover and simmer until squash is tender, for about 30 to 40 minutes. Remove from heat and allow to cool slightly.
While the soup is cooking, make the cider cream. In a small saucepan, boil the other 1 cup of apple cider. Continue boiling until the cider has reduced by half, and then allow it to cool. Whip the cider reduction and sour cream together, set aside.
Blend the soup in batches in a blender or by using an immersion blender. Return to pot. Stir in lemon juice and season with salt and pepper. Garnish with cider cream and thinly sliced apples.
Yum, fall never tasted so good! And, you can feel great about supporting your good health and your local farmer’s market, too.
-The Alternative Daily
