The weather is not the only thing that changes this time of year, so does our cooking style. Picking up fresh fall produce like squash, sweet potato, pumpkin, and apples brings a whole new meaning to comfort food which is why we love cooking this time of year! From homemade butternut squash soup to pumpkin ravioli we are sharing our favorite fall recipes.
Butternut Squash Soup
2-3 cups vegetable stock
3 cloves of garlic
2 peeled carrots
1 Granny Smith apple chopped
1 medium-large butternut squash
1 white onion
Pinch of salt
Pinch of pepper
Pinch of paprika
1/2 can coconut milk (unsweetened)
+ An optional light sprinkle of cinnamon over the top of the bowl of soup once served.
How to:
Add veggie stock, garlic, carrots apple, squash, onion, salt, pepper, paprika into a slow cooker and cook for about 5-6 hours until soft. Remove and add to a blender add in coconut milk and puree. Serve soup warm - enjoy!
Pumpkin Ravioli
Dough
2 cups unbleached all-purpose flour + 4 eggs
Ravioli Filling
1 cup pumpkin puree (unseasoned)
1/2 ricotta cheese
1/3 cup grated parmesan cheese
a pinch of salt and pepper
pinch of nutmeg and cinnamon
Sauce
Butter and a pinch of salt add sage if desired.
How to:
Make space on your table or counter and pile up your flour, make sure that you crack the eggs in the middle of the flour pile and kneed until dough is formed.
Roll with a rolling pin until flat combine all filling ingredients together and add a small scoop cut out dough to form ravioli using a ravioli cutter then press edges with a fork.
Bring a large pot of water to boil and bake ravioli for 5 minutes until cooked.
The sauce will be made on the stovetop on low. Once butter is melted bring to medium heat and sauté in sage and salt. Add in your ravioli and enjoy!
Apple Pie
2 lbs granny smith apples approx. 5-6 apples cored. and thinly sliced
1 tablespoon cinnamon
7 tablespoons unsalted butter
3 tablespoons all-purpose flour
1/4 cup water
1 1/4 cup granulated sugar
1 egg + water for egg wash (top of pie)
How to:
Add pie crust to the bottom of the pan and chill. Melt butter in a saucepan and whisk in flour and stir consistently for about a minute. Add in sugar, water, and boil. Reduce heat and whisk frequently.
Take cored/ peeled apples and place them in a large bowl coat with cinnamon. Pour over sauce contents.
Place apples and filling inside the chilled pie crust and cover with crust topping. Brush top of the pie with egg wash and cook on 350 for about 45 minutes to 1 hour. Make sure apples are soft and the filling is bubbling before you remove. Let sit to cool before serving.