Family Fall Recipes!
October 06, 2019
There are a lot of things to love about fall. The comfy sweaters, the crisp air, changing leaves… we love ALL of it. But we have to say our favorite part about this season is all of the DELICIOUS food!
The butternut squash, cinnamon, and pumpkin possibilities are endless, so we’ve whipped up a few of our favorites for you!
The following recipes are perfect for packing to go or enjoying with the family for a fast and festive meal together. Let us know if you try any of our recipes out in the comments below, or share one of your favorites with us!
FOR THE BABIES:
We stand firmly by the idea that just because you can't eat solid foods doesn't mean you can't join in on the fall fun! Simple steamed squashes can make a tasty and festive meal for the littles in your life. Easily mash up and serve your squash of choice in a MASH bowl and spoon set - perfect for at home or on the go with little to no mess!
FOR THE KIDS:
We know getting your kids to try new things may not be the easiest of tasks… that’s why we made the following kid-friendly recipes to try out! Simple, healthy, and most of all – FUN.
When you don’t have the time to make something from scratch, there is always an amazing store-bought option just around the corner! We personally love Trader Joe’s pumpkin ravioli. Pair it with a store-bought sauce or our homemade autumn harvest sauce below and you’re sure to have a crowd-pleaser.
HACK: if you want to pack ravioli in your kid's (or your!) lunch, use THIS + THAT stackable stainless containers to separate the sauce and pasta. This keeps the texture of the ravioli perfect until the moment it's eaten!
Autumn Harvest Sauce Ingredients:
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 1 red bell pepper, chopped
- ½ teaspoon salt, divided
- 2 cloves garlic, pressed or minced
- ½ teaspoon dried oregano
- ¼ teaspoon dried tarragon
- ¼ teaspoon ground cinnamon
- 1 can (15 ounces) diced or crushed tomatoes
- 1 can (15 ounces) pumpkin purée
- 1 to 2 tablespoons butter
- 1 to 2 teaspoons balsamic vinegar
- Freshly ground black pepper
- Finely grated Parmesan and chopped fresh parsley, for garnish (both optional)
- Warm the olive oil in a skillet and add onion, bell pepper, and ¼ tsp of salt. Cook until all ingredients are tender, then add in the rest of the ingredients! Cook until all of the ingredients are nice and warm, then simmer for 5 minutes.
- Carefully transfer this into your blender, add 1 tbsp of butter and 1 tsp of vinegar and BLEND!
- Season with pepper and salt and stir into your warm pasta.
Candy Corn Quesadillas:
Quesadillas are always a reliable standard for any lunch ... but why stop there? Get into the fall season by giving it a fun twist! These candy corn triangles are not only fun to look at but even better to eat. (This recipe was approved by both Zo and Li!) The following recipe is inspired by tbsp:
Ingredients (makes 4 candy corn quesadillas):
- 8 flour tortillas
- 2 cups shredded mozzarella
- 1 cup shredded white cheddar cheese
- 1 cup shredded cheddar cheese
- 1 cup pizza sauce or marinara sauce
- Take two tortillas and butter one side of each tortilla
- Place 1 tortilla with the buttered side down on a cookie sheet, spread about 1/2 cup of the mozzarella over the tortilla and place the 2nd tortilla on top
- Spread the pizza or marinara sauce over the top of the top tortilla, and sprinkle the white cheddar cheese into a 2-inch wide circle in the center of the tortilla. Then, sprinkle the yellow cheddar cheese on the outer ring of the tortilla, leaving about a 1 1/2 of sauce exposed
- Bake in oven 350 degrees for about 10 minutes or until the cheese has melted, then remove and cut into slices to resemble candy corn!
FOR THE ADULTS (AND ADVENTUROUS LITTLES!):
If you’re craving something with a bit more substance or an extra pop of flavor, turn to these recipes! And believe us, more flavor does not mean more time. These recipes are a breeze and perfect for any fall weeknight.
Fall Themed Buddha Bowls:
Buddha bowls are always fun to make. The best part is that you can roast just about any veggie and it'll taste amazing! Bonus is that they are so easy to assemble and makes the perfect lunch to take to work! Just don't forget the dressing. To make this a fall-themed bowl, we used sugar pumpkin. Recipe inspired by Buddha Bowls from Delish and Full of Plants.
- 1/2 sugar pumpkin
- 1 15 oz can of chickpeas, drained
- 2 tbsp olive oil
- 1/2 tsp salt
- 2 tsp cumin
- 2 cups brussel sprouts, washed and trimmed
- 1/2 medium onion
- 1 shallot
- 2 tbsp tahini
- 2 tbsp orange juice
- 1 tbsp apple cider vinegar
- 1 tsp maple syrup
- 1 tsp soy sauce
- pumpkin seeds
- sesame seeds
- chopped pecans
- brown rice or any other grains
- Preheat oven to 400 degrees and line a baking sheet with parchment paper.
- Rinse and drain the chickpeas and toss with 1 tablespoon olive oil, sprinkle with cumin and salt. Place the chickpeas on 1/2 of the baking sheet.
- Wash the sugar pumpkin, cut in half and remove the seeds. Take one half and chop into small cubes.
- Toss pumpkin with 1 tablespoon and sprinkle with salt and place the pumpkin on the other half of the baking sheet.
- Bake for 30 minutes or until the pumpkin is soft and the chickpeas are golden brown.
- Meanwhile, slice the brussel sprouts, onions, and shallots.
- Heat about 1 tablespoon of coconut oil in a large skillet over medium heat.
- Cook the onion and shallots until tender, then add the shaved brussel sprouts and sauteé for about 10 minutes. Season with salt and pepper.
- In a small bowl, whisk the tahini, orange juice, apple cider vinegar, maple syrup, and soy sauce together. Add water to thin out.
- To assemble, place brussel sprouts on the bottom of the bowl, add the pumpkin and chickpeas. Drizzle dressing all over and sprinkle with sesame seeds or other toppings.
Butternut Squash Soup:
Are you someone who likes spending a little time for a HUGE payout? We thought so. This recipe is perfect for making large quantities and freezing for throughout the week (or, let's be honest, month…) and just gets better with time. Enjoy!
- 2 cups chopped white or red onion
- 2 tbsp minced garlic
- 2 tbsp Thai red curry paste
- 3 cups canned coconut milk
- 3 1/2 tbsp chopped fresh ginger or 2 tsp powdered
- 1 tsp salt, and optional pepper to taste
- 2 1/2 lbs peeled butternut squash (1 medium), chopped
- 2 tbsp lime juice + 2 tsp lime zest
- 3 tbsp pure maple syrup
- Curry powder to taste
- Sauteé onion with a little oil or spray in a large pot until it begins to brown. Add in the garlic and sauté an additional minute. Combine all ingredients and bring to a boil.
- Continue boiling (a low boil, uncovered) until the squash is soft, then turn off the heat. Either transfer to a blender or use a hand blender to completely puree the soup. If using a blender, do it in two batches.
- Serve either hot or cold! Leftovers freeze well.
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