Delicious and Easy Autumn Recipes
As autumn approaches, you may be looking for ways to pack in all the fall favorites that aren’t available during the rest of the year – squash, pumpkin, pomegranate, and persimmon. This menu takes advantage of all the best of the season’s offerings. Make delicious (and healthy!) spaghetti with a side of persimmon pomegranate fruit salad. Finish off the meal with a tasty alternative to pumpkin pie – pumpkin cheesecake. Bring your family around a gorgeous fall-themed table and delight in the change of season.
This recipe is a delicious alternative to carb-filled spaghetti. It’s also a great way to use up some of those squash you’ve grown. Add some zucchini to the sauce to use up even more fall produce.
· 1 spaghetti squash (about 2 1/2 lbs.)
· 2 tablespoons EVOO, plus more for tossing
· 1/4 cup finely chopped onion
· 1 clove garlic, crushed and peeled
· 1/2 teaspoon dried thyme or 1 teaspoon dried oregano
· 1/4 teaspoon crushed red pepper
· 1 14 1/2 ounce can diced tomatoes
· Salt and pepper
· 4 ounces coarsely grated provolone
· Grated Parmesan, for garnish
· Chopped flat-leaf parsley, for garnish
Preheat the oven to 375 degrees. Pierce the squash all over with a fork. Place on a baking sheet. Bake until tender when pierced with a knife, about 1 hour 15 minutes.
Meanwhile, make the tomato sauce. In a medium skillet, heat 2 tbsp. EVOO over medium heat. Add the onion, garlic, thyme and crushed red pepper. Cook, stirring occasionally, until the onion softens, about 3 minutes. Stir in the tomatoes, lower the heat to medium-low and simmer for 5 minutes; season with salt and pepper.
Slice the squash in half lengthwise. Using a spoon, remove the seeds. Drag a fork through the flesh, scraping it apart in strands. Transfer the squash to a serving dish; toss with EVOO and season with salt and pepper. Toss with the provolone. Spoon the tomato sauce over the squash. Top with the Parmesan and parsley.
Persimmon Pomegranate Fruit Salad
This salad is light and refreshing. It’s the perfect side dish for any fall meal.
· 3 fuyu persimmons, peeled, chopped (1/4 to 1Ž2 inch pieces) with seeds discarded
· 3Ž4 cup pomegranate seeds
· 1 Granny Smith or Fuji apple, peeled, cored and chopped (1/4 to 1Ž2 inch pieces)
· 7 to 10 fresh mint leaves, thinly sliced crosswise (stack, then roll like a cigar and take slices from end)
· 2 teaspoons lemon juice
· 1 teaspoon honey
Gently toss all of the ingredients together. Serve chilled.
Eat more pumpkin than pumpkin pie this season. Mix it up with a delicious pumpkin cheesecake.
· 1 cup graham cracker crumbs
· 1 tablespoon sugar
· 1/4 cup butter, melted
· 2 packages (8 ounces each) cream cheese, softened
· 3/4 cup sugar
· 2 eggs
· 1 can (15 ounces) solid-pack pumpkin
· 1-1/4 teaspoons ground cinnamon
· 1/2 teaspoon ground ginger
· 1/2 teaspoon ground nutmeg
· 1/4 teaspoon salt
· 2 cups (16 ounces) sour cream
· 2 tablespoons sugar
· 1 teaspoon vanilla extract
· 12 to 16 pecan halves
In a small bowl, combine the graham cracker crumbs and sugar; stir in butter. Press into the bottom of a 9-inch spring-form pan and chill. For the filling, in a large bowl, beat cream cheese and sugar until smooth. Add eggs, beat on low speed just until combined. Stir in the pumpkin, spices and salt. Pour the mixture into crust. Place pan on a baking sheet and bake at 350 degrees for 50 minutes. Meanwhile, for topping, combine the sour cream, sugar and vanilla until smooth. Spread over filling; return to the oven for 5 minutes. Cool on rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer.
Refrigerate overnight. Remove sides of pan. Garnish each slice with a pecan half. Refrigerate leftovers.
Enjoy this fall dinner menu and all of the flavors of autumn. By substituting pasta for nutritious squash and enjoying a fruit salad, you can splurge on the cheesecake. What are some of your favorite fall recipes?