The arrival of fall means apple and pumpkin everything. I’ll definitely spotlight them in the upcoming weeks, but it also means celebrating other fall fruits and vegetables (find a list of what’s in season here).
While butternut squash is a winter vegetable, it readily available come fall. April McIver uses it as the key ingredient for her Roasted Butternut Squash Four Cheese Lasagna.
April describes this recipe as, “Rich, warm layers of lightly sweet butternut squash, creamy ricotta, caramelized onions and vibrant greens nestled between sheets of tender pasta with zesty marinara and mozzarella on top.”
With every bite of this delicious lasagna, your taste buds will get happier and happier. Each layer has such a different flavor, but it all pairs so well together. There’s so much happening, you’ll completely forget it’s meatless.
Another squash I’m a big fan of is acorn squash. It’s loaded with vitamin C that helps to boost the immune system. As the weather gets cooler, germs are worse so we can all use a bit more Vitamin C. Plus, it tastes delicious.
Joanne Hendriksen shared her recipe for Acorn Squash with Rice and Mushroom Medley that’s fantastic. It’s a great way to reinvent leftover rice. This can be eaten as a side or vegetarian main dish depending on how hungry you are.
While mushrooms are available year round, they come into their peak in fall. One way I love to eat them is stuffed. Jill Moody’s (Myrtle Beach, SC) Crab Stuffed Mushrooms are not only Keto friendly, they’re packed with flavor.
“These stuffed mushrooms are so friggin’ good it’s hard to stop eating them and you’ll find yourself craving them,” says Jill. “Two of these delicacies make me feel overfull, so I refrigerate pairs for meals throughout my week.”
The crab mixture is creamy with lovely flavor. Pork skins are an unusual topping and add a wonderful guilt-free crunch to the tops of the mushrooms. We love Old Bay and crab, so opted to add a little extra on top. So good!
“Frankly, just about anything tastes good when it’s baked in a cheese sauce,” jokes Garrison Wayne (La Quinta, CA). “This Cauliflower and Cheddar Gratin is no exception… in fact, cauliflower and cheese sauce seem to be made for each other. The sharpness of the cheese and the subtle strength of the cauliflower marry well for the perfect side dish.”
With a nice and creamy cheese sauce, this cauliflower gratin is perfection! It has a sweet and savory flavor that I enjoyed. And, really, how can anything be bad with cheese sauce? It’s a regular side dish on my table.
Typically potato skins are made with a baking potato. Monica H. (Michigan City, IN) adds her twist to the classic recipe by using sweet potatoes. I like a savorier sweet potato and Monica’s Savory Sweet Potato Skins are a yummy way to serve them.
“No such thing as too much cheese,” thinks Monica. “These are some great flavor combinations for this potato… makes a filling meal for one or two.”
Monica stuffs her sweet potatoes with bell peppers and chicken plus a good dose of mozzarella and cheddar cheese. They are hearty enough for a meal but could be cut into smaller pieces for an appetizer too.
I’m really excited about the cooler weather and incorporating fall fruits and veggies into my menu. What are your favorite fall recipes? Share a link to them below and Happy Pinching!