As the cooler weather hits, we wanted to share some easy fall recipes that can be made with the help of the whole family!
Spiced Pumpkin Seeds
This delicious snack comes together quickly and can be eaten alone or as an addition to salad or a topper for squash soup, which you can find a recipe for below! You can also make a sweet version to satisfy your pumpkin spice cravings. Can be made with either whole or hulled pumpkin seeds!
- 2 cups pumpkin seeds
- 2 tsp chili powder
- 2 tsp paprika
- 1/4 tsp garlic powder
- 1 tsp salt
- 2 T olive oil
- 2 cups pumpkin seeds
- 3 T sugar
- 1 ½ tsp cinnamon
- ½ tsp salt
- ½ tsp vanilla (optional)
- 2 T coconut oil
- Turn your oven on to 350 degrees F
- Add pumpkin seeds to a bowl along with the dry ingredients and oil. Toss until seeds are coated.
- Line a baking sheet with parchment paper. Spread the pumpkin seeds onto the try and roast in the oven for about 15-20 minutes, stirring halfway through.
- Let cool and enjoy!
Vegan Butternut Squash Soup
This velvety soup is truly the taste of fall. You can use a blender or immersion blender to achieve the creamy texture. Try adding the savory pumpkin seeds from the recipe above on top! Recipe adapted from Bon Appetit.
- 1 large onion
- 3 garlic cloves
- 2” piece ginger
- Small handful of cilantro
- 1 large butternut squash (3.5-4lbs)
- 1 13.5 oz can coconut milk
- 2 T olive oil
- ¼ tsp red pepper flakes
- 3 tsp salt
- 2 limes
- Chop the onion and add to a large bowl
- Peel and chop the garlic cloves, add to bowl with onion
- Peel the ginger, thinly slice, and add to bowl with onion and garlic
- Trim a handful of cilantro leaves; set aside for serving. Coarsely chop the remaining leaves and stems (about ¼ cup) and transfer to bowl with onion. Set aside.
- Trim both ends off of the butternut squash, and cut down the middle from end to end. Scoop out the seeds (these can be saved for the recipe above!). Use a vegetable peeler to peel the squash, then cut into 1” pieces.
- Heat 2 T oil in a large pot or Dutch oven over medium heat. Add onion mixture, ¼ tsp red pepper flakes, and 1 tsp salt and cook, stirring occasionally for about 5-7 minutes.
- Add squash and give everything a stir. Add 3 cups of water, the can of coconut milk, and 2 tsp salt, and stir to combine. Raise heat to high and bring to a boil.
- Once soup is boiling, reduce to medium-low heat and simmer, stirring occasionally, until vegetables are very tender, about 12-14 minutes.
- Working in batches, ladle equal parts broth and vegetables into a blender, no more than half full. Make sure that you have a vent open in the lid to prevent a soup explosion! Cover vent with kitchen towel. Starting at the slowest speed work your way up, until soup is smooth. If you have an immersion blender, you can blend the soup in the pot.
- Reheat the blended soup in the Dutch oven or pot, and add the juice of 1 lime. The second lime can but cut into wedges for serving.
- Ladle soup into bowl, top with cilantro. The soup can also be topped with the spiced squash seeds or a dollop or vegan or regular yogurt!
Nothing is better than homemade applesauce, and it couldn’t be easier to make! A delicious way to make the most out of local apples—great served either warm or cold. Recipe adapted from Food Network.
- 4 pounds assorted apples, peeled, cored, and chopped
- ¼ cup sugar
- 1 T lemon juice
- ¼ tsp cinnamon
- Combine applies, sugar, 1 cup water, and ½ tsp salt in a large pot. Bring to a simmer over medium-high heat, stirring occasionally. Reduce the heat to low, cover with a tight fitting lid and cook until apples are very soft, 18-20 minutes
- Stir in the lemon juice and cinnamon. Let cool for 5 minutes or so. If you prefer chunky applesauce, you can stop here or do minimal blending with an immersion blender. If you prefer a smooth applesauce, work in batches to transfer sauce to a blender, no more than half full. Make sure that you keep a vent open in the lid, and cover with a kitchen towel. Can be eaten warm, or transfer to a bowl to cool in the refrigerator for about an hour. The sauce can be stored in an airtight container in the refrigerator for up to 5 days.