Favorite Fall Recipes Perfect for Thanksgiving
In the spirit of warming up this Autumn, we've found some delicious recipes with plenty of Fall flavor.
Instead of hibernating and storing up on food during the colder months, we bundle up in cozy sweaters and scarves, turn on the heater, and indulge in two months of holiday feasts. These meals are often shared with our dearest friends and family, with heaping servings of turkey, green beans and mashed potatoes. But as busy Moms, we want something nourishing, warm and tasty for our families every night of the season!
Whether you’re looking for a quick, hearty dinner or an alternative to your traditional side dish, we’ve found you tons of variations of your favorite Fall foods – everything from Turkey Potpie to Mashed Purple Sweet Potatoes, Brussel Sprouts with Bacon and Chestnuts, and Pumpkin Creme Brûlée. Here are a few of our favorite family-friendly Fall dinners, but browse all the others we’ve found to make your holiday meal planning a little easier!
Roasted Pumpkin and Smoked Blue Cheese Lasagna
Prep Time: 20 Minutes; Cook Time: 60 Minutes
- 1 pie pumpkin
- 1 tablespoon olive oil
- 1 small red onion
- 1 cup ricotta
- 1 egg white
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup milk
- ½ cup crumbled smoked blue cheese
- 6 lasagna noodles
- ½ cup shredded mozzarella cheese
- Preheat oven to 375˚.
- Take pumpkin and cut off top. Slice in half and scoop out the insides, reserving seeds for roasting. Cut each side in half and from there, cut each quarter of pumpkin into 1″ strips. Continue to cut pumpkin in to 1″ cubes and slice off shell on each piece. Cut pumpkin pieces in to ½” pieces.
- Dice the onion and toss with 2-3 cups pumpkin and olive oil. Roast for 20-25 minutes or until pumpkin is beginning to brown and is tender.
- While pumpkin roast, stir together ricotta, egg white, salt, and pepper. Set aside.
- Bring a pot of water to a boil and cook lasagna noodles until tender.
- In a small sauce pan, heat butter over medium-low. Once melted, whisk in flour and cook for 1 minute. Whisk in milk and continue to cook until sauce has thickened. Remove from heat and stir in blue cheese.
- To assemble lasagna, pour ¼ of the blue cheese sauce at the bottom of an 9 x 6 pan. Layer lasagna noodles on top followed by ½ the ricotta, ½ the pumpkin mixture, and another ¼ of the blue cheese sauce. Repeat once more and for the final layer, add lasagna noodles, the remaining blue cheese sauce, and finish with mozzarella cheese.
- Bake for 20-25 minutes. Cheese on top should be lightly browned.
Carrot Soup with Orange & Taragon
Prep Time: 20 Minutes; Total Time: 35 Minutes
- 1 tablespoon butter
- 1 1-pound bag classic-cut peeled carrots
- 3/4 cup chopped onion
- 3 cups low-salt chicken broth
- 1/2 cup orange juice
- 1 tablespoon brandy
- 2 teaspoons chopped fresh tarragon
- Fresh tarragon sprigs
- Melt butter in heavy large pot over medium heat. Add carrots and onion; sauté until onion is soft, for about 8 minutes. Add broth; cover and bring to a boil. Reduce heat, uncover, and simmer until carrots are tender, for about 10 minutes.
- Working in batches, puree soup in blender until very smooth. Return soup to pot.
- Stir in orange juice, brandy, and chopped tarragon. Simmer 5 minutes for flavors to blend.
- Season to taste with salt and pepper. Garnish soup with tarragon sprigs and serve.
Baked Apple Cider Doughnut Holes
Prep Time: 10 Minutes; Cook Time: 10 Minutes
- 2 cups flour
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 2 teaspoons cinnamon
- 1 large egg
- 2/3 cup brown sugar
- 1/2 cup apple butter
- 1 tsp vanilla extract
- 1/3 cup honey
- 1/3 cup apple cider
- 1/3 cup plain yogurt (I used plain nonfat Greek yogurt)
- 2 Tbsp canola oil
- canola cooking spray
- 2 Tbsp unsalted butter
- 1/4 cup sugar
- 1 Tbsp cinnamon
- Preheat oven to 400 degrees and spray a mini muffin pan with cooking spray.
- In a large mixing bowl, combine the flour, baking powder, baking soda, salt, and cinnamon.
- In another large bowl, whisk together the egg, brown sugar, apple butter, vanilla extract, honey, apple cider, yogurt, and canola oil. Pour the wet ingredients into the dry ingredient mixture and whisk until just incorporated. Don’t over-mix – a few lumps are okay.
- Using a tablespoon or cookie scoop, fill a 24-hole mini muffin pan with the batter; fill each hole only 3/4 of the way, or you’ll end up with huge mini muffins (maxi muffins?). Bake for approximately 10-12 minutes and cool on a wire rack.
- While donut holes are still warm, melt butter in a microwave safe dish. Combine cinnamon and sugar in another dish. Using a pastry brush, very lightly brush a tiny bit of melted butter onto the top of each donut hole, then dip the top of the muffin in the cinnamon sugar mixture. Roll the donut hole in the cinnamon sugar to coat the sides and top. Serve warm or at room temperature.
|Print article||By Brenna Murphy | Posted in In The District | RSS 2.0.|
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