Fall-ing for Fall Foods!

My titles keep getting better and better don't they?  I'm a huge cornball, if you haven't already guessed.  Soooo I think fall is my most favorite season!  I know it's odd because people generally embrace spring due to the promise of warmer temperatures.  But I love fall because I'm not a fan of terrible heat and fall introduces a bit of crisp coolness to the awful DC summer heat!  In honor of my favorite season, we had a fall-themed dinner a month ago.  It was delicious, nutritious and did I mention delicious?? :)

Butternut Squash Soup

Ingredients:

• 1 medium Butternut Squash
• 1/2 medium white onion - diced
• 3/4 cup non-fat yogurt
• 4 cups chicken stock or water with bouillon cubes to taste
• 1/2 tsp ground black pepper
•  1/2 tsp of ground sage
• 1 tsp of salt (to taste)

Directions:

1. Peel, remove the seeds and cut the squash in cubes.
2. In a large 2 quart sauce pan with 1 tbsp of olive oil, sautee the onion on medium-high heat until translucent.
3. Add the squash and the chicken stock/water with bouillon cubes and bring to boil.
4. Reduce heat to simmer, cover and cook for 15-20 minutes or until squash is tender.
5. Cool the mixture for 10-15 minutes and puree in blender.
6. Add the pureed squash and onion back to the sauce pan and heat on medium.
7. Add the yogurt, salt, sage and whisk well until completely mixed.
8. Heat for 5 minutes before serving!

 

Roasted Fall Vegetable Medley

Ingredients:

• 1 cup of 1 inch cubes of butternut squash
• 1 1/2 cups of carrots julienned (thick slices not thin)
• 4-5 white baby potatoes cut into 1 inch cubes
• 1/2 red bell pepper julienned (thick slices not thin)
• 1 medium sweet potato cut into 1 inch cubes
• 1/2 cup onion cut into thick slices
• 5-6 brussel sprouts cut in half
• 2 tsp sea salt
• 2 tsp black pepper
• 2 tsp sage
• 3 tbsp olive oil

 Directions:

1. Preheat overn to 450 degrees.
2. In a large mixing bowl, place all the cut vegetables and pour the olive oil, sea salt and sage.
3. Toss the vegetables and ensure they are coated with olive oil and seasoned well.
4. On a lightly greased foil sheet on a baking pan, place the vegetables and spread them out evenly and as much as possible ensure they are all touching the foil.
5. Place the baking pan in the oven for about 30-40 minutes, tossing the vegetables halfway through.
6. Serve while hot!

Pumpkin Cookies

Ingredients:

• 1/2 cup butter or margarine, softened
• 1 cup granulated sugar
• 2 eggs
• 1 can (15 ounces) pumpkin (not pumpkin pie mix)
• 2 1/2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
• 1/4 cup chopped hazelnuts 

Directions:

1. Heat oven to 375º. 
2. Grease cookie sheet. Mix butter and sugars in large bowl with spoon. 
3. Beat in eggs. 
4. Stir in pumpkin. 
5. Stir in remaining ingredients.
6. Drop dough by tablespoonfuls about 2 inches apart onto cookie sheet.
7. Sprinkle some chopped hazelnut on each cookie
8. Bake 10 to 12 minutes or until set and golden. Cool 1 to 2 minutes; remove from cookie sheet to wire rack.