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Delightful Fall Recipes

by Madison Deslaurier

The cold weather is around the corner, so it is time to get cozy and eat some sweet treats. Here are a few traditional fall favorites that may excite your taste buds.

Butternut Squash Chili

Ingredients

  • 2 pounds of butternut squash, peeled and diced into ½ inch chunks
  • 28-ounce can of diced tomatoes
  • 15-ounce can of black beans, drained
  • 15-ounce can of pinto beans, drained
  • 1.5 cups of vegetable broth plus 2 tablespoons for sauteing
  • 1 cup of cooked quinoa
  • 1 yellow bell pepper, diced
  • 2 chipotle peppers in adobo, chopped
  • 5 garlic cloves, minced
  • 1 ½  teaspoons of paprika
  • ½ teaspoons of cinnamon
  • ¼ teaspoons of salt
  • ¼  teaspoons of pepper
  • cilantro for garnish

Directions

  1. Heat 2 tablespoons of vegetable broth in a 5-quart dutch oven over medium heat.
  2. Add garlic, chipotles and butternut squash to the pot, cooking for about 10 minutes, stirring occasionally. Add more vegetable broth if the pot gets dry.
  3. Add the bell pepper, cooking for about 5 minutes.
  4. Add black beans, pinto beans, diced tomatoes (including the liquid in the can), 1 ½ cups of vegetable broth, quinoa and all of the spices (paprika, cinnamon, salt and pepper). Mix well. Bring to a simmer and let simmer for 10 minutes. Check that the butternut squash is cooked; if not; simmer for longer.
  5. Serve in a bowl and garnish with cilantro. Add toppings as desired.

Homemade Maple Frosting

Ingredients

  • ⅔ cup of butter
  • 2 teaspoons of cinnamon
  • 1 tablespoons of maple syrup
  • 1 cup of packed brown sugar
  • 5 cups of powdered confectioners sugar
  • ¼ cup of milk or cream

 

Directions

  1. In a large mixing bowl, cream butter.
  2. Add in the cinnamon, maple syrup and the brown sugar. Mix until combined and the mix is lighter and fluffy.
  3. Slowly add in confectioners sugar 1 cup at a time mixing in between each addition.
  4. Once everything is combined thoroughly, slowly add in milk, mixing well. The frosting should come together after mixing. It should not be soft, but not stiff either. If it is too soft, add a bit more confectioners sugar. If it is too stiff add in a little bit more milk, 1 teaspoons at a time mixing well after.

Pecan Pie Baked Oatmeal

Ingredients

For Oatmeal

  • 2 cups rolled oats
  • 1 tablespoons ground flaxseed (optional)
  • 1 tablespoons brown sugar
  • 1/4 teaspoons cinnamon
  • Pinch sea salt
  • 1 tablespoons melted butter or coconut oil
  • 1 1/2 cups milk of choice
  • 2 large eggs
  • 1 teaspoons vanilla

For Topping

  • 2 tablespoons butter or coconut oil
  • 2 tablespoons brown sugar
  • 6 tablespoons pure maple syrup
  • 1 cup pecan halves

Directions

  1. Preheat oven to 375° F. Lightly grease a square 8″ x 8″ baking dish with cooking spray.
  2. In a large bowl, combine oats, flaxseed, brown sugar, cinnamon and salt.
  3. In a smaller bowl, whisk together butter, almond milk, eggs and vanilla. Pour into dry ingredients and stir to combine. Pour mixture into prepared baking dish.
  4. Bake oatmeal mixture 10 minutes.
  5. Meanwhile, prepare topping. Bring butter, brown sugar and maple syrup to a boil in a small saucepan. Stir in pecans.
  6. Once oatmeal has baked 10 minutes, remove from oven and top with pecans mixture. Return to the oven and make an additional 10-15 minutes.
  7. Remove from oven and serve warm or let cool to room temperature before covering and refrigerating.

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