Autumn Recipes

Autumn is here, my favorite season. With this season comes fall harvesting and cooking. Finding yummy, healthy recipes can be tricky. Here are a few of my all time favorites.

Cooking Squash for Puree

Cut squash in half. On a baking sheet, place half-side down and bake at 375 for 20-30 minutes or until soft. (Please note that the size of the squash will determine the cooking time).

Pumpkin…not just for pie!

Pumpkin Hummus


½ Cup pumpkin puree

15 Ounces canned chickpeas, drained and rinsed

½ Lemon, juiced

2 Garlic cloves

2 Tablespoons tahini

4 Tablespoons olive oil

½ Teaspoon salt

To make it sweet: Add 1 Teaspoon ground cinnamon

To make savory: Add ½ Teaspoon ground cumin, ½ Teaspoon chili, ½ Teaspoon cinnamon, and ½ Teaspoon cayenne pepper


  1. Combine all ingredients in a food processor. Blend until smooth, stopping occasionally to scrape down sides. Chill until ready to serve.

Cheesy Pumpkin Pasta


12 Ounces penne pasta noodles

1 Small onion, diced

3 Garlic cloves, minced

1 Cup pumpkin puree*

4 Cups vegetable broth

¼ Teaspoon red pepper flakes

¼ Teaspoon salt

¼ Teaspoon pepper

¼ Teaspoon ground nutmeg

2 Tablespoons butter

4 Ounces cream cheese, room temperature and cut into cubes

Parmesan cheese for topping


  1. In a stockpot, add noodles, onion, garlic, broth, pumpkin, red pepper, salt, pepper and nutmeg. Stir to blend together and put on the stove over medium-high heat. Bring to a boil cover, reduce heat to low and simmer for 10 minutes. Uncover, stir, cover, simmer for 4 more minutes, or until pasta is al dente.

  2. Add butter and cream cheese. Stir until melted.

  3. Serve and top with Parmesan, if desired.

*Optional: substitute butternut for pumpkin

Roasted Butternut Squash


1 Butternut squash

2 Tablespoons olive oil

Salt and pepper


  1. Preheat oven to 400 degrees F.

  2. Cut skin off squash. Cut into 1-inch cubes. Arrange on a greased baking sheet.

  3. Toss with olive oil. Sprinkle with salt and pepper.

  4. Roast for 25-30 minutes, or until lightly brown.

Sweet-Roasted Rosemary Acorn Squash


2 Whole acorn squash, cut into 8 wedges

Olive oil

½ Stick butter

Salt to taste

½ Cup brown sugar, lightly packed

2 Tablespoons rosemary, minced


  1. Place wedges in a baking dish and drizzle with olive oil. Sprinkle lightly with salt.

  2. Roast at 350 degrees F for 20 minutes.

  3. Meanwhile, combine butter, brown sugar, salt, and rosemary in a bowl and mix into a paste.

  4. Remove squash from oven; smear paste all over squash. Return to the oven for 30 minutes. The paste will become a sauce; brush this all over tops of squash.

CJ LaRose is a Senior Supervisor and Bookkeeper at The Healthy Grocer. She is passionate about gardening, living a healthy lifestyle, and helping bees.

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