It’s Fall in case you didn’t know. I love fall, I love October. This time of year the leaves are in a perfect transition. The park had my head spinning trying to snap shots of the change right before my eyes. The drive up to Parke Country for the Covered Bridge had my jaw dropping. The breathtaking sunsets over the fields. It’s that time of year when I think of Jason Aldean’s Flyover States song. I feel content to be a simple little Hoosier, Midwestern girl. It’s a time for family. For my friends. For campfires at my parents. For Halloween planning. For festivals. For weddings. For baking! I am loving all the baking I’ve been doing at work lately. The smell of caramel apple pie baking is mesmerizing. Here are my favorite Fall Recipes I have ever posted. And I will warn you I am slightly obsessed with butternut and there are only a few pumpkin. I hope you find something you enjoy! Last Fall pic is a shot from the Covered Bridge Festival this week.
I have been on a butternut kick as well. I have realized though I am not going to convince everyone to jump from the pumpkin mania, however, I have plenty of butternut recipes in my archives for anyone willing to go out of a limb and expand on their comfort zones.
Last week at the market I stared at a spaghetti squash for at least an hour at the L & A Farms booth across from me. However, I found myself in a predicament. It was a bit (lot) windy. My tent tried to join Charlotte’s next to me. After that I got put in a time-out for not bringing tie-downs. I am not kidding. They attached bungee cords to my tent and I had to stay seated in my chair to keep it from flying away. Once I was grounded, I naturally wanted to flee and be free. I’m a restless Sagittarius, what can I say?!?! So I had to stare at the squash because I couldn’t go it. I used my Jedi mind powers and manifestation prowess to keep anyone else from buying it. Finally my patience ran out and I had to have my neighbor Becky had to come sit in my chair so I could shop. See why I love a farmers market shopping experience? There is always a story and today’s post took some work. Continue reading “Butternut Spaghetti Squash”
I love butternut! To celebrate that, I will be posting not just one, but two butternut recipes today! One savory, one sweet.
Do you remember a few weeks ago when I wrote about my new favorite farm, The Pickery? Well click the link to check it out in case you missed it. After my friend Heather and I had our epic journey to the farm and Heather picked a butternut squash with her own hands, we set a date to make dinner. I do have to say, biking over and being in the kitchen with her made me nostalgic and missing having roommates. I was transported back to the days when she’d stand in the doorway while I cooked, watching and asking me questions. A little foreign to me, as I am usually a loner creative. It stretched my comfort zones, and I realize I miss it. I miss having company at home, while I am making something new.
Anyways we decided on making pizza. I have a thing for making pizzas. I think I have posted at least 8 different pizzas here on this website, including one with butternut squash already, but we tweaked/improved it. Not to forget that I want a VW food bus, that serves pizza and pies. We worked for at least an hour on this pizza. It was a bit labor intensive, but worth the sweat. If I were to do this again my suggestion would be: boil and puree butternut squash on my food prep day (Sunday) or make and freeze up some pizza crust ahead of time.
In the end we were all VERY happy with our result and Heather and I had the satisfaction of eating something we had foraged ourselves. Continue reading “Gluten-Free Butternut Pizza and Butternut Pie”
OH MAN THIS RECIPE IS GOOOOOD! Thursday’s is girls night for my friend Tab and I, when we can get together, have dinner, and watch Grays and Scandal. Perfect for testing out blog recipes, because Tab is a straight-shooter. Verdict on this: killed it. There is just something about the butternut/apple combination that is delightful. Plus it pairs beautiful with pork. Why not wrap the stuffed pork in a bacon weave? Homey, with a layering of flavor, this is a winner for the Delishmas dinner!
Bacon Wrapped Butternut and Apple Stuffed Pork
- Package of bacon
- Pork Loin
- Butternut squash, cubed
- 2 apples, diced
- 1/3 cup pecans Continue reading “Bacon Wrapped Butternut and Apple Stuffed Pork Loin”
I usually lean towards the butternut squash in the produce, but yesterday I seemed to be magnetically pulled to the acorn squash. Probably because I am a change junkie. Lately I’ve felt a little restless as routine started to settle in. I need to do something. I reached then for the acorn squash. Of course this is a small act, but still it keeps out the sameness. I baffled myself when I realized I have never eaten acorn squash. Oh now, I have to get it. Thank you instinct and change addiction, because this was a yummy little meal. A little sweeter, it had a wonderful smell while baking. It just fills the home with a wonderful baking, holiday-feeling smell. Mmm….enjoy the aroma, then dig into the flavor.
Being as I like to add savory when a food lends towards sweetness, I decided to stuff these little gems. My original plans were a stew, but again when it came time to cook, my instinct said to stuff. I do not regret going with my gut for a second. I have to say even though I’ve developed a partiality to butternut, this was loads easier to prepare. All I have to do is chop it in half, scoop out the insides, and bake? I can dig it. If you lack the patience and knife skills to handle a butternut (plus you’d like to keep all your fingers), try this recipe, it’s quick and easy. I put in my squash, went for a hike in the snow and returned to stuff. Plus anytime you stuff something, feel free to take creative reign of what you’d like to put inside. Go for pork or chicken or duck or goose. Try different vegetables from cauliflower rice to peppers. Go balls to the wall and put some seasoned apples in there. Boom, idea for the next time I bake for my friends: Spiced Apple and Pork Stuffed Acorn Squash. Sprinkle in just a few pecans and I think it’s time to start believing in magic. Enjoy, enjoy, enjoy!
Delicious Stuffed Acorn Squash
- 1 Acorn Squash
- 3 oz ground grass-fed hamburger
- 3 slices of bacon
- 1/2 tsp minced garlic
- 1/8 cup diced onion Continue reading “Delicious Stuffed Acorn Squash”
This past weekend was chilly, like October going on December brisk winds, for my last weekend of the outdoor market. The past month I have been bringing my gluten-free, paleo friendly baked goodness to the local Terre Haute Farmer’s Market (a place where I have considered vendors close to rockstars and celebrities in my book- can you seriously not tell that I like to cook from that statement?). This weekend I was rocking it out in my lace dress, holding onto my tent before a gust of wind blew it away-which it actually did one time. The market manager Majel, barefoot Jason (yes he is my idol, he practices Earthing so he doesn’t wear shoes ever, he reads Walden once a year, he’s married to Kombucha Kate, and he shared the secrets to keeping your feet from freezing in the winter), and the maple crew helped me rig up a dumbbell contraption. With teeth chattering and a smile, I admit between customers I dreamed of warm soup. It was a perfect day for a bowl of soup. So as the market progressed, so too did my conceptualization of this dish. I even test-ran my ideas on people coming into the booth. The consensus was that a butternut bisque or soup would be magical on a day like Saturday. A trip around the market, stocked me up on butternut, I went home and put some loving, warming tenderness into the preparation of this little stew. Oh it was so good, exactly what I wanted. A cozy, heart-warming dish, rich in flavor and textures. Just writing this makes me crave another bowl. Next windy, winter like day, this will be in my belly.
Sage Butternut Soup
- Butternut squash Continue reading “Sage Butternut Soup”
I am declaring the next week Butternut Week on the blog. I know fall makes everyone pumpkin-crazed, but I make my own rules and seeing as I’m in charge of this blog I am replacing pumpkin with my new favorite squash: BUTTERNUT. I am kicking this week off with a butternut stuffed cookie. I’ll admit I was a tiny bit apprehensive about trying these after all the peanut butter and chocolate recipe. I think this was the best out of the group, hands down. Homey and absolutely Falltastic. Give it a shot, I think you’ll be surprised.
Cinnamon Butternut Stuffed Cookies
- 1 1/4 cup almond flour
- 1/4 cup raw honey
- 1/8 cup melted grass-fed butter
- 1/4 tsp baking soda Continue reading “Cinnamon Butternut Stuffed Cookies”
Walking down the grocery aisle I couldn’t help but notice a butternut and apple dish. Of course it was probably spiked with refined sugar, so I decided to recreate my own version. Butternut is only something I have recently come to know and love. Now I usually replace pumpkin recipes with butternut. I made this dish originally a month ago for Tab and one of her Crossfit buddies. It was an instant hit. Last week I served it one again at a friends dinner evening. This time I even got praise from Tab’s picky non-veggie eating boyfriend. If I can get a food stickler to not only eat, but praise a dish, I know it’s good. Note: I don’t mind cutting up a squash, but the first time Tab tried she called me proclaiming her greater appreciation for me because she had not only spent over an hour working on it, but she’d nearly lost more than one finger. They do sell pre-cubed squash. Now with fall quickly approaching, this is the perfect seasonal dish for you to serve up at your Autumn shindigs.
Butternut Apple Bake
- 2 diced apples
- 1 cubed butternut squash Continue reading “Butternut Apple Bake”