It was 90 degrees this weekend, and I felt like I was melting into the pavement at times. Even with the scorching temperatures, I still love all things fall. (Actually, maybe this is the best way to enjoy fall. Apple cider doughnuts and getting a few rays of the sun? Not bad.) These fall recipes are an excellent way to get in the spirit even if it’s still hot out.
6 Best Recipes for Fall
Guest post by Louisa from Living Lou
There are so many things that I love about fall, but squash is definitely top of my list. Butternut, acorn, spaghetti squash, delicata (my personal favorite) and even pumpkin—yes pumpkin is a variety of squash! When they are in season, they are so cheap, I’m talking 60 cents a pound cheap, and there are so many different ways to prepare them! I was going to do a squash-centric recipe roundup, but I figured I’d throw in a few of my other fall favorites as well!
Delicata is by far my favorite squash to work, and I also find it to be the most visually beautiful. The shape is beautiful, and the zebra-striped peel is so impressive on the plate. For this recipe, all you have to do is slice the squash lengthwise and scoop out the seeds. Talk about easy prep!
Tip: You can eat the peel from delicata squash, so you never have to worry about peeling it. I also like to roast delicata squash for a quick side dish.
You need to bake at least one pumpkin-themed treat in the fall, and this quick bread is without a doubt one of my favorite healthier options—with only ¼ cup of sugar! It is so moist and studded with dried cranberries, sprinkle pumpkin seeds on top right before you bake it, and your friends will be so impressed.
Tip: Be careful not to overmix a quick bread (or muffin batter) as this leads to dense baked goods, slowly fold the batter together using a silicone spatula.
You’re probably more familiar with acorn squash which have a sweet and nutty flavor and are, obviously, shaped like an acorn. This velvety smooth soup uses a variety of fall spices to give it a distinct flavour—smoked paprika, allspice and cinnamon and it’s finished off with a splash of cream. If you want to impress someone with a ‘chef-like’ soup, this is the one.
Tip: Look for an acorn squash that is dark green without any blemishes, they should weigh between 1-3lbs.
Sundays are for roasting vegetables for the week. In the fall, root vegetables are a staple, and there is no easier way to prepare them than roasting with fresh sage (another fall staple).
Tip: You can eat these veggies as is or you can toss them in a salad, or add a little broth and turn them into soup. They are also great for a Buddha bowl, just add some brown rice, tofu and serve with my hummus salad dressing.
For some reason, I love to make homemade granola in the fall. I think it’s because it makes your house/apartment smell so delicious and incredible. Granola can be really expensive to buy and even to make, that’s why I developed this recipe that uses only five ingredients.
Tip: It’s important to stir the granola halfway through cooking because this recipe uses honey which can burn easily in the oven.
This is an older recipe, but it is one of my all-time favorites and the perfect recipe to make on a Monday night after work or school and eat throughout the week.
Tip: The pickled jalapenos in the recipe work to add heat and acid which help to brighten the flavors of this dish. Whenever something seems like it’s missing something, it’s usually acid.