Who doesn’t love a delicious fall dish? Delightful pumpkin, squash, apple, cinnamon, it’s all spectacular! So, curl up in your favorite blanket next to the fireplace and take a look at these easy comfort food recipes to go along with your relaxing autumn.
Cauliflower Mac ‘n’ Cheese
Makes: 12 servings
Time: 1 hour
3 tbsp. olive oil, divided, plus more for baking dish
1 lb. short pasta
1 medium-sized head cauliflower, cored and thinly sliced
4 cloves garlic, sliced
1 large yellow onion, thinly sliced
Kosher salt and freshly ground black pepper
4 oz. extra-sharp white Cheddar cheese, grated
2 oz. Parmesan cheese, grated
1/4 tsp. mustard powder
Pinch cayenne pepper
1 1/2 c. panko breadcrumbs
1/2 c. fresh flat-leaf parsley, chopped
- Preheat the oven to 425°F. Lightly oil a 9×13 inch baking dish. Cook pasta according to package directions. Drain.
- Heat 2 tablespoons of oil in a large pot over medium heat. Add cauliflower, garlic, and onion. Season with salt. Cook, covered, stirring occasionally, until tender, for 15 to 20 minutes. Add 4 cups of water and simmer until vegetables are soft, for 10 to 12 minutes. Drain, reserving 2 cups cooking liquid; let cool slightly.
- Combine vegetables, cheddar, parmesan, mustard powder, and cayenne in a blender (depending on the size of your blender, you may need to do this in two batches). Purée, adding enough reserved cooking liquid to get the mixture moving, until smooth, for 1 to 2 minutes.
- Add sauce to pasta and toss to combine. Transfer to the prepared baking dish. Toss together panko, parsley, and remaining tablespoon oil in a bowl. Season with salt and pepper. Sprinkle over pasta. Bake until golden brown, 14 to 16 minutes. Enjoy!
Source: Country Living
Makes: 4 servings
Time: 50 min.
1 tbsp. extra-virgin olive oil
1 large onion, coarsely chopped
4 cloves garlic, minced
4 lb. pumpkin (any kind works)
4 c. low-sodium chicken broth
Freshly ground black pepper
1/2 c. heavy cream, plus more for garnish
- Heat oil in a heavy soup pot or dutch oven over medium heat. Add onion and garlic and cook until golden.
- Halve, peel, and scrape out seeds of the pumpkin. Cut into chunks. (Skip if using pumpkin puree.)
- Add pumpkin chunks and broth to the pot. Season with salt and pepper. Bring to a boil, uncovered, then reduce heat to a simmer. Simmer until pumpkin is fork-tender, for about 30 minutes.
- Remove pot from heat and, using an immersion blender, blend mixture until smooth. (Alternatively, let soup cool, then blend in a blender.) Stir in cream and season to taste.
- To serve, ladle soup into bowls, add a swirl of cream, and garnish with pepper.
Crockpot Chicken Noodle Soup
Time: 6 Hour, 40 Min. (Only 10 Min. Prep Time)
1 1/2 lb. boneless skinless chicken breasts
1 large onion, chopped
3 carrots, peeled and sliced into coins
2 stalks celery, sliced
4 tsp. sprigs fresh thyme
4 tsp. sprigs fresh rosemary
3 cloves garlic, minced
1 bay leaf
Freshly ground black pepper
10 c. low-sodium chicken broth
8 oz. egg noodles
- In a slow cooker, combine chicken, onion, carrots, celery, thyme, rosemary, garlic, and bay leaf, and season generously with salt and pepper. Pour in broth.
- Cover and cook on low, 6 to 8 hours. Remove chicken from the slow cooker and shred with two forks. Discard herbs and bay leaf. Return chicken to the slow cooker and add egg noodles.
- Cook on low, covered, until al dente, 20 to 30 minutes.
Cinnamon Roasted Butternut Squash
Butternut Squash, cubed and skin removed
- Use nonstick spray to coat two baking sheets. Grab a large bowl and add your squash cubes. Add the olive oil, maple syrup, and spices to the bowl. Toss until the squash is coated.
- Divide the squash between the baking sheets and discard any excess liquid from the bottom of the bowl. Make sure the squash is spread into a single layer on the baking sheets and not overly crowded. This will ensure the air can circulate in the oven and the squash roasts properly. If you crowd the squash on the pan, it will steam and not develop the caramelization we’re after.
- Place your baking sheets in the oven and bake for 15 minutes at 400 degrees. After 15 minutes, remove the pans, turn the squash with a spatula, and return to the oven.
- Bake until the squash is tender (about 10 to 15 additional minutes). Remove from the oven, and scatter fresh rosemary over the top. Serve warm.
Source: Well Plated
Apple Pie Bites
Time: 20 Min.
2 cans crescent rolls
1 can apple pie filling
1 teaspoon cinnamon
2 teaspoon sugar
- Preheat the oven to 375. Coat muffin tin with baking spray.
- Unroll and pull apart crescent rolls, placing one triangle of dough in each muffin tin.
- Add one heaping spoonful of apple pie filling on top of each crescent roll.
- Mix together the cinnamon and sugar, sprinkle a little over the pie filling.
- Pull the edges of the crescent rolls up and over the pie filling.
- Sprinkle a little more of the cinnamon sugar mixture on the dough of each pie
- Bake for about 15 minutes, until golden brown. Allow to cool slightly and serve warm.
Source: Typically Simple
Which yummy treat are you going to make? Let us know in the comments! Want to bring even more fall to your home? Visit jane.com/fall-home. Happy eating!