Four Fantastically Fall Recipes
In honor of fall, we’ve compiled four of our favorite fall recipes just for you. All recipes are vegetarian and gluten-free.
Enjoy.
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1. Roasted Butternut Squash with Rosemary and Balsamic Vinegar
Ingredients:
• 2 lbs butternut squash cubes (about 6 cups)
• 2 Tbsp extra virgin olive oil
• 1 Tbsp + 1-2 tsp best quality balsamic vinegar
• 1 tsp very finely chopped fresh or frozen rosemary, or slightly less dried rosemary (be sure it’s especially finely chopped if you use dried rosemary)
• sea salt to taste
• fresh ground black pepper to taste
Instructions:
Preheat oven to 400 F/200C. Mix together the olive oil, 1 Tbsp balsamic vinegar, and rosemary, then toss squash cubes with the mixture.
Arrange the squash on a cookie sheet or dish large enough to hold it in a single layer. Roast 20 minutes, then turn squash and roast about 20 minutes more, or until squash is very soft and starting to get slightly caramelized.
Remove from oven and toss squash with additional 1 tsp balsamic vinegar, sea salt, and pepper. Mash slightly for a smoother texture. Serve hot.
2. Health(ier) Pumpkin Smoothie
Ingredients:
• 1 banana, large
• 1/2 cup pure pumpkin puree
• 1 pinch nutmeg (to taste)
• 1/2 tsp pumpkin pie spice (to taste)
• 3 Tbsp almond milk (add more or less based on desired creaminess)
• 6 oz vanilla yogurt
• 6 ice cubes
Instructions:
Blend together and enjoy!
3. Health(ier) Pumpkin Oatmeal Blender Pancakes
Ingredients:
• 1 (15 ounces) can pure pumpkin puree
• 2 large eggs
• 2 cups rolled oats
• 1/4 cup maple syrup, pure (OPTIONAL)
• 2 tsp pumpkin pie spice
Instructions:
Add all ingredients to a blender and puree until batter is smooth.
Heat a large non-stick skillet over medium heat and coat generously with non-stick cooking spray or butter. Using a cookie or ice cream scoop, drop 3-4 tablespoons of the batter onto the hot skillet. Use the back of the scoop or a spatula to spread the batter into a circle, if necessary. Cook about 2-3 minutes per side, flipping once until pancakes start to brown just a little on each side and are cooked all the way through. Transfer to a platter or baking sheet and keep warm in the oven while you cook the remaining batter into pancakes.
Serve with maple syrup.
4. Perfect Pumpkin Seeds
Ingredients:
• seeds from 2 large pumpkins
• ½ tsp seasoned Salt
• ½ Tbsp olive oil
• dash of salt
Instructions:
Preheat oven to 350 degrees F.
Scrape out and remove seeds from two pumpkins. Wash and clean seeds from each pumpkin, making sure to remove any unwanted pumpkin rinds or deformed seeds. Wash in a colander and once again remove any unwanted items.
Soak the clean seeds in a bowl full of water for half an hour on kitchen counter or overnight in the refrigerator. Drain the seeds, discarding the water.
Fill a pot with water and a dash of salt (enough water so that it will cover the seeds). Bring the water to a boil. Place seeds into the boiling water and boil gently for about 10 minutes. This helps cook the insides of pumpkin seeds to ensure the inside of the seed gets cooked.
Turn off the heat and drain the seeds and place back into an empty bowl. Toss seeds with olive oil. Lay out seeds in thin layer onto a cookie sheet. Sprinkle with seasoned salt. Place in oven and turn the seeds over approximately every 10 minutes, making sure they are not burning. Seeds are done after about 40 minutes or when they become firmer and are no longer soft. Seeds should be darker yellow or golden brown. Remove from oven and allow to cool. Place into a clean mason jar. Enjoy!