Fall is here, and it’s time to bring out all those yummy harvest veggie recipes and comfort foods.
Lexi Stolz of South Fork & Spoon + Ango recommends this Stuffed Acorn Squash recipe for cool days. Give it a try!
Stuffed Acorn Squash
Yields 8 servings.
- 4 Acorn Squash, ideally 1-2 lbs each, halved lengthwise and seeds removed
- 5 teaspoons or more to taste, Salt
- 2 teaspoons, Ground Black Pepper
- 2 cups wild rice
- 3 oz Grapeseed oil
- 1 teaspoons fresh ground pepper
- 1 Tablespoons minced garlic
- 2 cups thinly sliced shiitake mushrooms (stems removed)
- 4 cups cleaned and rough chopped kale
- 2 Tablespoons toasted sesame seeds
- 2 Tablespoons chiffonade ( cut like ribbons) mint leaves
- Medium sized pot
- Fine meshed strainer
- Baking sheet
- Pepper mill
- Sauté pan
- Large Bowl
- Pre-heat the oven to 475 degrees.
- In fine meshed strainer, place rice and run under cold water until clean.
- In medium sized pot, add rice, 2 teaspoons of salt and 4 cups of cold water. Cover the pot with a lid and bring to a boil on high heat. Once boiling, reduce heat until rice is simmering. Simmer for 30 to 45 minutes or until the rice has absorbed the water and is cooked. (Note: rice can be cooked up to two days in advance).
- On baking sheet, place squash flesh side up and rub with 1 oz grapeseed oil, 2 teaspoons of salt, and fresh ground pepper to taste. Place in the oven and bake for 25 to 30 minutes or until tender. Use a fork to test for tenderness.
- In a separate sauté pan heat 1 oz grapeseed oil on medium-high heat. Add shiitake mushrooms, garlic, a dash of salt, and sauté until mushrooms are cooked but not browned. Remove from heat and place in large bowl.
- In the same sauté pan used for the mushrooms, heat 1 oz of grapeseed oil on medium-high heat. Add kale, a pinch of salt, and cook quickly using tongs or a spatula. Keep the kale moving so it doesn’t brown. Once wilted, remove and place in a bowl with shiitake mushrooms.
- In bowl, add cooked wild rice and sesame seeds, and mix together.
- Taste rice mixture and season accordingly.
- Fill the cooked squash halves with the rice mixture, and garnish with mint!
Our home is filled with the mouth-watering smells of fall… fragrant pumpkin has filled the entire house! But this time, it’s not anything for us. Two very lucky beagles girls will get these special pumpkin treats!
It was my first attempt at healthy homemade dog treats, and these tasty pumpkin snacks turned out perfectly. There’s no doubt they are doggy-approved, so find the easy recipe below.
Homemade Pumpkin Dog Treats
- 2 1/2 cup whole wheat flour
- 2 eggs
- 2/3 cup pure pumpkin puree
- 3 Tbsp crunchy peanut butter (my beagle girls like the crunchy, but smooth works too!)
- 1 Tbsp water
Temps have dropped to the 70s, sunflowers are blooming and there are pumpkin stands on every corner. Fall is here! And that means it’s time for all those ooey gooey delicious pumpkin baking recipes. Here are a few of my faves, plus a bonus pumpkin treat recipe to share with your furry friends.
Delicious Pumpkin Dessert Recipes for Fall:
Pumpkin cinnamon rolls from The Girl Who Ate Everything. Get her recipe >
Pumpkin donuts from King Arthur Flour. Get the recipe >
Gooey butter pumpkin cake from My Sweet Sanity. Get her recipe >
Pumpkin whoopie pies from Dreamy Desserts. Get the recipe >
A meal around our house is not complete without dessert, and dump cakes have always been a favorite in our family. We usually opt for pineapple or cherry, but this time of year the season calls for pumpkin!
Here’s a super easy variation on traditional dump cakes, perfect for the holidays ahead. From start to finish, this pumpkin dump cake recipe takes less than an hour… minimum time and baking skills required!
Easy Pumpkin Dump Cake Recipe
- 1 (29 ounce) can pure pumpkin (not pumpkin pie mix, just plain)
- 1 (12 ounce) can evaporated milk
- 3 eggs
- 3/4 cup melted butter
- 1 cup white sugar
- 3 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1 box Betty Crocker SuperMoist yellow cake mix
- 1 cup chopped pecans
- 1 Tablespoon olive oil
I was lucky enough to be selected to participate in the One Hour Cheese blog tour, featuring the delicious (and simple!) homemade cheese recipes of Claudia Lucero from her book, ONE HOUR CHEESE.
I have to admit it was intimidating looking through this book at first since I’d never made cheese, and it sounded like a project with lots of room for error… my error, that is. Since I have a weakness for sweets, the recipe I tried out was the No-Bake Cheese Tartlet (recipe below) which didn’t require any special tools or fancy processes — just several yummy ingredients cleverly mixed and served up together.
Next up I tried the Triple Pepper Hack, which thanks to Lucero’s step-by-step photo instructions, surprisingly turned out to be a breeze. Can’t wait to try out a few more soon!
No-Bake Cheese Tartlet
- 2 Tbs honey or real maple syrup
- 1 cup Fromage Facile
- 1/4 tsp ground cinnamon or nutmeg (optional)
- 1/2 cup roasted and salted almonds
- 1/4 cup juicy medjool dates, pitted (I had a hard time finding these, so I used some Dole-brand pitted California dates. They worked perfectly)
- 1 cup total berries, chopped melon, peaches, and/or plums (I used fresh peaches)
- 1 Tbs orange marmalade or honey (I used honey)