Friday, November 20, 2015

A Taste of My Fall Kitchen

I am finally posting again! I cannot believe that I have practically missed all of Autumn here on my blog. There are so many apple, pumpkin, squash, and Thanksgiving recipes I wish I had time to share. Plus, I have a boatload of craft ideas and a ton of countries on my list of things to do once I can breathe again. The end is near. I see the light at the end of this long tunnel that is senior year (or senior semester). Only a few more weeks before I have my diploma! Hopefully I can make it until then. This whole 4 hours of sleep a night thing is really getting to me....

Anyway, even though I am not posting, I still do eat. I justify spending time cooking and eating because if I don't, I will die. If I die, who will write my papers? Who will get my diploma? Who will do that laundry that has been sitting on my bed for what feels like years, just waiting to be folded? The answer is nobody, so cooking is a must. :) Since instant ramen noodles just don't cut it, I have some recipes to share that use up some of the yummy ingredients that are ever-so-popular this time of year. Enjoy!


This first recipe is just in time for Thanksgiving. I absolutely adore dressing. (And yes, it is dressing, not stuffing.) I can eat a whole pan all by myself, and that is exactly what I did with this delicious butternut squash filled and hazelnut coated dressing.

Butternut and Hazelnut Cornbread Dressing
12 cornbread muffins, or 1 recipe cornbread
1 onion, finely chopped
1 small butternut squash, peeled and cut into small cubes
3 apples, peeled and cut into small cubes
3 eggs
2 cups chicken broth (or more if you like a wetter dressing)
1 tsp dried rosemary
1 tsp dried thyme
1 tsp dried sage
½ cup chopped hazelnuts

Preheat your oven to 350 degrees and prepare a large baking pan or several smaller ones. Chop the cornbread into small cubes. In a large bowl toss the apples, squash, onions, and seasonings. Whisk the eggs and broth together in a separate bowl. Add the broth mixture and bread cubes into the bowl and mix until well combined. Evenly spread the mixture into your baking dish and top with the hazelnuts. Bake for 30-40 minutes, or until the squash is tender and the hazelnuts are toasted.


Recipe #2 uses butternut squash again to make a creamy, fall-themed pasta sauce. It is so good!

Butternut Squash Alfredo
1 pound cubed butternut squash (about 1 medium squash)
3 cloves garlic
1 cup milk
Salt and pepper, to taste
12 ounces grated mozzarella cheese
6 ounces grated parmesan cheese, plus more for topping
6 tbsp butter
16 ounces pasta noodles, cooked according to the directions on the box

Boil the butternut squash in a pot for 20 minutes, or until extremely tender. Blend together the squash, milk, and garlic in a high speed blender. Heat the butter in a saucepan over medium heat. Stir in the sauce and continue to stir until it begins to bubble. Season to taste. Mix in the cheese, remove the pan from the heat, and toss the sauce with the pasta. Top with more parmesan cheese and serve.


Here's a recipe to make your Thanksgiving brunch amazing. Any leftovers will be the perfect way to prepare for hours of Black Friday shopping in the wee hours of the morning. Plus, they are whole grain, so you can feel good about eating them after all that apple pie and sweet potato soufflé.

Multigrain Pumpkin Muffins
makes 2 dozen
1 ¾ cups rolled oats
2 cups whole wheat flour
½ cup Bob’s Red Mill 10 Grain Hot Cereal
1 tbsp baking powder
1 tbsp cinnamon
½ tsp salt
½ cup brown sugar
½ cup granulated sugar
1 ½ cups milk
4 eggs
2 cups canned pumpkin
½ cup oil

Soak the 10 Grain Hot Cereal and milk in a covered bowl for at least 3 hours. Preheat your oven to 375 degrees, and oil a muffin pan. Blend 1 ¼ cups of the oats into a flour using a high speed blender. Mix the flour, oat flour, oats, sugar, salt, cinnamon, and baking powder together. Whisk the Hot Cereal and milk mixture together with the eggs, pumpkin, and oil. Combine the wet and dry ingredients, stirring until just mixed. Divide the batter between the prepared muffin pans. Bake for 20 minutes, or until a toothpick comes out clean. Let the muffins sit for 5 minutes before removing to a cooling rack to cool completely.

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