Three Fantastic Fall Recipes

Three Fantastic Fall Recipes

The fall equinox occurred on September 22nd, signaling the end of summer and the official beginning of autumn. Shorter days and cooler weather are ahead, and we simply can’t wait to enjoy it all! There is nothing like celebrating the arrival of the new season by enjoying a delicious meal. Fortunately, fall is full of fantastic food and we can’t resist sharing our favorite go-to recipes.

Sweet Potato and Apple Soup
Yields: 6 servings
1 hour total time, 15 mins prep

Ingredients
1 3/4 pounds sweet potatoes, peeled and cut into 1-inch dice
1 small parsnip, peeled and cut into 1-inch dice
2 garlic cloves, coarsely chopped
2 tablespoons extra-virgin olive oil
Salt to taste
6 cups vegetable stock or low-sodium broth
1 cup apple cider
1 teaspoon green Tabasco sauce
Finely diced Granny Smith apple and minced parsley for garnish

Instructions
First, bake the sweet potatoes with the parsnip, olive oil, salt, and garlic. In portions, puree the vegetables with the vegetable stock and the remaining ingredients, then heat through. It’s as easy as that!  Get the full recipe from Food & Wine here.

Sautéed Carrots with Sage
Yields: 2 Servings
20 minutes total time, 6 mins prep

Ingredients
1 teaspoon butter
1 teaspoon olive oil
1 1/2 cups diagonally sliced carrot
2 tablespoons water
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 teaspoons fresh small sage leaves

Instructions
Melt the butter in a pan, then add the oil and water. Cook the carrots until almost tender and then turn up the heat and cook until lightly browned. Sprinkle with sage and voila! Delicious sautéed carrots with sage.  Get the full recipe from Cooking Light here.

Acorn squash is a fall essential! With its variety of health benefits and cooking versatility, acorn squash can easily steal the spotlight during any meal as an entrée or side dish.

Classic Brown Sugar-Roasted Acorn Squash
Yields: 4 Servings
1 hour total time

Ingredients
1 medium acorn squash (about 2 pounds), halved and seeded
1/4 cup unsalted butter, melted
1 tablespoon brown sugar
Kosher or sea salt, to taste
Fresh cracked black pepper, to taste

Instructions
Combine the melted butter and brown sugar and coat the halves with the mixture, then season with the salt and pepper.  Next roast in the oven.  Get the full recipe from Food & Wine here.

We believe it’s how you live that matters and sharing healthy and fresh meal options is important to us. We hope you enjoy these recipes and would love to hear what you’ll be cooking this fall! Share your favorite fall recipes on our Facebook page or if you need more cooking inspiration, check us out on Pinterest for additional ideas. Bon Appetit!