Nov 14

Four Fall Recipes

by in Nutrition

There’s nothing like good fall cooking using foods like apples, root vegetables and pumpkins. These foods make your kitchen smell wonderful and keep hungry bellies warm. Try the following fall recipes and see how tasty autumn can be.

Apple Crisp

6 servings

4 medium apples, peeled, cored, sliced
1/3 cup softened butter
1/2 cup oats
3/4 cup packed brown sugar
1/2 cup flour
3/4 tsp. cinnamon
3/4 tsp. nutmeg

Preheat oven to 375. Butter or oil an 8-inch by 8-inch pan. Place apples in the pan. In a bowl, mix the butter, oats, brown sugar, flour, cinnamon and nutmeg. Sprinkle mixture over apples. Bake 30 minutes, until apples are tender and topping is browned.

Pumpkin Muffins

12 servings

1 cup white flour
1 cup wheat flour
1 T. baking powder
1/2 tsp. salt
2 tsp. cinnamon
1/2 tsp. ground ginger
1/2 tsp. nutmeg
1/4 tsp. ground cloves
1/4 tsp. salt
1 large egg
1/2 cup packed brown sugar
1 cup pumpkin puree
1/2 cup milk
1/2 cup canola oil

Preheat the oven to 400. Oil a 12-cup muffin tin. In a bowl, mix the flours, baking powder, cinnamon, ginger, nutmeg, cloves and salt. In a separate bowl, beat the egg. Mix in brown sugar, pumpkin, milk and oil. Combine wet and dry ingredients. Stir until combined but do not over-mix. Spoon into muffin tin wells and bake 15 minutes, until a toothpick inserted into a muffin comes out clean. Transfer muffins to a wire rack.

Coconut-Roasted Sweet Potatoes

4 to 6 servings

4 medium or 3 large sweet potatoes, peeled, cut into 1-inch chunks
1 T. coconut oil, melted to liquid
1/2 tsp. salt
1/4 tsp. ground black pepper

Preheat oven to 426. Oil a large rimmed baking sheet. Spread sweet potatoes on sheet in a single layer. Drizzle with oil. Sprinkle with salt and pepper. Roast for 45 minutes or until tender, stirring once.

Maple-Roasted Acorn Squash

4 servings

2 medium acorn squash, halved, seeds and strings removed
1 T. olive oil
1 T. maple syrup
salt and pepper to taste

Preheat oven to 425. Place squash halves, cut side up, in baking dish. Drizzle with oil and syrup. Sprinkle with salt and pepper. Cover with foil Roast 45 to 60 minutes or until soft. Remove foil and broil for a few minutes to brown before serving.

Isaiah is a writer for, specialists in Provo Varicose Vein Treatment. In his spare time he travels and enjoys reading history.

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