Fall Recipes
Farfalle with Pumpkin
Ingredients
- 1 pound Farfalle pasta
- Salt
- 2 Tbs extra-virgin olive oil
- 3 Tbs red onion, finely chopped
- 3 cloves garlic, chopped
- 2 cups chicken stock
- 1 (15-ounce) can pumpkin puree or 2 cups fresh puree
- 1/2 cup crumbled feta cheese
- 1 Tsp hot sauce, to taste
- Freshly grated nutmeg, to taste
- 2 pinches ground cinnamon
- Salt and black pepper
- 7 to 8 leaves fresh sage, thinly sliced plus more for garnish or 1 Tbs dried
- Grated Parmigiano-Reggiano
Directions
Heat water for pasta, salt it and cook penne to al dente.
Heat the oil, over medium heat. Add onion and garlic to the pan, saute 3 minutes. Stir in chicken stock and combine with pumpkin, stir in feta, then season sauce with hot sauce, nutmeg, cinnamon, salt and pepper and sage. Reduce heat to medium low and simmer 5 to 6 minutes more to thicken. Toss with pasta with grated cheese, to taste.
Baked Butternut Squash
Ingredients
• 1 Butternut squash
• 2 Tbs. Butter
• 1 Tbs. Brown sugar
• Salt & pepper
Directions
Preheat oven to 400 degrees F. Slice squash in half lengthwise, remove seeds and strings. Place cut side up on cookie sheet. Divide butter and brown sugar between cavities and season well. Bake 40 minutes.
Spicy Pumpkin Seeds
Ingredients
• 2 cups of pumpkin seeds
• 1 tsp Worcestershire sauce
• 1/4 tsp hot pepper sauce
• 3 Tbs butter, melted
• 1 tsp salt
Directions
Preheat oven to 225º F
Rinse pumpkin seeds until all the pulp and strings are washed off. In a medium bowl, combine Worcestershire sauce, hot sauce, melted butter and salt. Add the pumpkin seeds and stir until well coated. Spread out on a baking sheet and bake 1 to 2 hours, until crisp, stirring frequently to prevent scorching. Makes 2 cups.
Apples and Butternut Squash
Ingredients
1 butternut squash, peeled and cubed
6-8 medium sized apples, peeled and cubed
1/8 tsp. nutmeg
½ cup of sugar
¼ tsp. cinnamon
Salt to taste
Directions
Mix sugar and spices. Toss cubes in the mix to coat them and place in a large 3 qt. Casserole dish. Add two Tbs. of water; trickle it down the sides of the casserole dish. Cover and bake 45 to 60 minutes at 350ºF. Uncover for the last 10-15 minutes.
Apple Brown Betty
Apple Brown Betty, an old-fashioned dessert that dates back to Colonial times, is often thought of as ‘comfort’ food. And with the long holiday weekend approaching, you might want to make a few batches of this tasty recipe for family and friends.
Ingredients
• 4 cups sliced, pared apples
• ¼ cup of orange juice
• 1 cup sugar
• ¾ cup flour
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• ½ cup butter
Directions
Preheat oven to 375º F. Mound apples in buttered 9-inch pie plate; sprinkle with orange juice. In a bowl, combine sugar, flour, spices and a dash of salt; cut in butter till mixture is crumbly. Sprinkle mixture over apples. Bake at 375º F for 45 minutes or until apples are tender and topping is crisp. Serve warm with whipped cream or ice cream. Serves 6.
Apple Stuffed Squash
Ingredients
• 2 acorn squash, halved & seeded
• 1 tablespoon melted butter or margarine
• ¼ teaspoon salt
• ¼ teaspoon ground cinnamon
• 2 cups cooked white or brown rice (cooked in chicken broth)
• 1 cup unsweetened applesauce
• 1 pinch black pepper
• 1 pinch nutmeg
• 1 pinch garlic powder
• ½ cup chopped celery
• ½ cup chopped toasted pecans
• ¼ cup packed brown sugar
• ½ teaspoon onion powder
• ½ teaspoon ground ginger
• 4 small apple wedges
Directions
Place squash cut side down in shallow baking pan. Bake at 350F for 30 minutes. Turn squash cut side up; brush with butter. Sprinkle with salt & Cinnamon. Combine rice, applesauce, celery, pecans, brown sugar, onion powder and ginger. Fill squash evenly with rice stuffing. Bake, uncovered, 20-30 minutes. Garnish with apple wedges.
