Orange hues, pumpkin carvings, and brown leaves on the ground all indicate that autumn is here. It also means that Halloween and Thanksgiving festivities are just around the corner. If you are wondering what to cook for your family on these occasions, or if you simply want to make this fall memorable, then try out the autumn recipes below.
Creamy Butternut Squash Apple Soup with Bacon
The best way to start your meal is with a hearty soup. This butternut squash soup with bacon is the bomb. You will definitely experience all fall flavors in your palate with this soup recipe by Meghan Yager, who is also the author of the food and travel blog Cake ‘n Knife.
- 1 tbsp coconut oil
- 1 clove garlic, minced
- 1/2 cup apples, peeled and grated
- 3/4 cup low-sodium chicken or vegetable stock
- 3/4 cups water
- 1/2 tsp dried thyme
- 3 cups pureed butternut squash
- 1 tsp potato starch, plus more as needed
- 1/2 cup crumbled bacon, about 4 to 5 slices (optional)
Sauté garlic in the oil before stirring in the apple. Cook for approximately 2 minutes before pouring in stock, water and thyme. Bring to a boil before adding in butternut squash puree. Blend everything together with a blender and add potato starch. Top with bacon bits.
Roasted Beets, Plum & Pecan Salad
Apart from savory appetizers, salads are also the perfect side dish to your main entrée. Enjoy the tasty beets in full flavor during autumn with this salad.
- 4 large beet-root (about 500g), peeled, ends trimmed and spiraled into thick noodles
- 1 tbsp olive oil
- 4 ripe plums (about 200g), cut into wedges
- 60g pecans, toasted and roughly chopped
- 1 small pack mint, leaves picked, some reserved for garnish
- 1 ½ tbsp extra virgin olive oil
- ½ tbsp red wine vinegar
- ½ tbsp pomegranate molasses
Arrange the beet-root in a roasting tin and drizzle it with olive oil before roasting for 15 minutes or until tender. When the beet-root is done, combine all ingredients together and arrange in a large bowl.
Cheesy Bacon Butternut Squash
The melt in your mouth goodness of this dish might outshine all the other entrées on your table.
- 2 lbs butternut squash, peeled and cut into 1″ pieces
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 2 tbsp chopped thyme
- Kosher salt
- Freshly ground black pepper
- 1/2 lbs bacon, chopped
- 1 1/2 cup shredded mozzarella
- 1/2 cup freshly grated Parmesan
- Chopped fresh parsley, for garnish
While the oven is preheating to 425 degrees, sauté butternut squash with garlic and thyme, and season with salt and pepper. Scatter bacon on top and bake until squash is tender, about 20 minutes. Top with cheese and bake for another 5 minutes or until cheese is melted.
Delight your vegan friends and family with this amazing dish that will certainly be a hit. Be prepared for vegan converts too.
- 1 medium-sized pumpkin or round squash (about 1kg)
- 4 tbsp olive oil
- 100g wild rice
- 1 large fennel bulb
- 1 apple
- 1 lemon, zested and juiced
- 1 tbsp fennel seeds
- ½ tsp chili flakes
- 2 garlic cloves, crushed
- 30g pecans, toasted and roughly chopped
- 1 large pack parsley, roughly chopped
- 3 tbsp tahini
- Pomegranate seeds, to serve
Cut the top of the pumpkin and scoop out seeds. Rub the inside of the pumpkin with oil and bake for 45 minutes or until tender. While the pumpkin is baking, cook the rice according to package instructions. Slice the fennel bulb and apple and squeeze over the lemon juice. Fry the fennel seeds and chili flakes and stir in the garlic and fennel once the seeds pop. Mix in the apples, pecans and lemon zest together with the cooked rice. Stuff this into the pumpkin before putting it back to the oven for another 10 minutes. Top with pomegranate seeds.
Roasted Citrus & Herb Turkey
Turkey is never absent in a Thanksgiving dinner. Prepare this classic dish with a twist and you and your guest will surely have something to talk about.
- 1/4 cup butter, softened
- 2 tablespoons Italian seasoning
- 1 turkey (14 to 16 pounds)
- 2 teaspoons salt
- 2 teaspoons pepper
- 1 large onion, quartered
- 1 medium orange, quartered
- 1 medium lemon, quartered
- 3 fresh rosemary sprigs
- 3 fresh sage sprigs
- 3 cups chicken broth, divided
- 3 to 4 tablespoons all-purpose flour
- 1/8 teaspoon browning sauce, optional
While the oven is preheating, rub the turkey with butter and fill it with onion, orange, lemon and herbs. Roast for approximately 3 to 4 hours and let cool before slicing. For the gravy, whisk flour and the remaining broth to the pan drippings. Bring to a boil and stir until thickened.
Cranberry Pecan Pie
Autumn will never be autumn without a slice of pie, but let a pumpkin pie or an apple pie move over to give way to the sumptuous cranberry pecan pie.
- 6 tablespoons shortening
- 1-1/2 teaspoons buttermilk
- 2 tablespoons hot water
- 1 cup all-purpose flour
- 1/2 teaspoon salt
For the filling:
- 3 large eggs
- 1 cup light or dark corn syrup
- 2/3 cup sugar
- 1/4 cup butter, melted
- 1 teaspoon vanilla extract
- 2 cups fresh or frozen cranberries, thawed
- 1 cup chopped pecans
- Sweetened whipped cream, optional
Beat shortening, buttermilk, flour, and salt while gradually adding water. Wrap in plastic and refrigerate overnight. Transfer dough in a pan to form the crust. Combine the ingredients for the filling and put on top of the crust. Bake for 30 minutes, let cool, then refrigerate. Serve with whipped cream.
Everyone must leave room for some dessert and the best way to seal your meal is with a slice of pumpkin torte.
- 1 package yellow cake mix (regular size)
- 1 can (15 ounces) solid-pack pumpkin, divided
- 4 large eggs
- 1/2 cup 2% milk
- 1/3 cup canola oil
- 1-1/2 teaspoons pumpkin pie spice, divided
- 1 package (8 ounces) cream cheese, softened
- 1 cup confectioners’ sugar
- 1 carton (16 ounces) frozen whipped topping, thawed
- 1/4 cup caramel ice cream topping
- Pecan halves, toasted
While your oven is preheating, combine and beat the cake mix, pumpkin, eggs, milk, oil, and pie spice together before transferring to a greased pan and baking in the oven. After the cake is done, let it cool before cutting it horizontally into four portions. Prepare the filling by beating the cream cheese with confectioner’s sugar, pumpkin and pie spice until smooth. Layer the cake and the filling alternately and finish it off by drizzling with caramel and topping with pecan nuts.
Fall is one of the best seasons because even if the weather is cooling down, the soil is still pretty warm, which is best for several crops to grow. It is during this season that beet-root, kale, broccoli, and other crops are at their finest, resulting to best tasting dishes appropriate for the festivities of the season.
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