Roasted butternut squash
Preheat oven to 400 degrees. Peel the squash, cut it in half long-ways, remove the seeds and cut them into 1-inch cubes. Grease a baking pan with cooking spray. Place the squash on pan with ½ teaspoon salt and 2 teaspoons cinnamon and toss it around. Bake for 45 minutes (flipping squash at around 20 minutes). Remove squash from oven and add 3 tablespoons maple syrup and 2-4 crushed walnuts. Toss it all together and bake for 5 more minutes. Recipe found at Girl Meets Life.
Spicy pumpkin soup
Cut the pumpkin in half, remove the seeds and cut into cubes. Put 4 red chilies, 4 shallots, 1 garlic clove, 4 tablespoons soy sauce, 1 tablespoon Szechuan pepper and the zest of two limes in the food processor. Bring 800ml coconut milk to boil. Add pumpkin and mix to pan. Then reduce the heat and simmer until pumpkin is tender. Garnish with Thai basil.
Hot apple juice with cinnamon
Combine 4 cups apple juice, 1 cup water, 1 thinly sliced orange and 1 stick cinnamon in a large saucepan and bring to boil. Reduce heat to simmer; continue cooking for 10 minutes. Strain and serve in warm mugs. Garnish with orange slices.
Preheat the oven to 190°. Cut 1,5 kg pumpkin into small pieces of 2cm each. Put the pumpkin on a baking tray, drizzle with two tablespoons olive oil and season with chili flakes, sea salt and pepper. Roast until the pumpkin is tender. Puree the pumpkin and add 1/2 teaspoon nutmeg, 50cl whipped cream, two tablespoons crushed walnuts and 12 chopped sage leaves. Mix togehter 350gr ricotta, one egg and 30gr parmesan, salt and pepper. Lightly grease the baking dish. Lay two lasagne sheets over the base and spread with the pumpkin puree. Add another layer of lasagne sheets, then spread with ricotta. Finish with a layer of parmesan. Repeat the process until nothing is left. Bake for another 30 minutes or until golden. Recipe found at Zoetekauwen.
These fall recipes have also appeared as a guest post on Mommy And We.
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