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!
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
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
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.
Add butter and cream cheese. Stir until melted.
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
Preheat oven to 400 degrees F.
Cut skin off squash. Cut into 1-inch cubes. Arrange on a greased baking sheet.
Toss with olive oil. Sprinkle with salt and pepper.
Roast for 25-30 minutes, or until lightly brown.
Sweet-Roasted Rosemary Acorn Squash
2 Whole acorn squash, cut into 8 wedges
½ Stick butter
Salt to taste
½ Cup brown sugar, lightly packed
2 Tablespoons rosemary, minced
Place wedges in a baking dish and drizzle with olive oil. Sprinkle lightly with salt.
Roast at 350 degrees F for 20 minutes.
Meanwhile, combine butter, brown sugar, salt, and rosemary in a bowl and mix into a paste.
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.