The first few days of cool fall weather have arrived, and we are here to share some unique pumpkin and butternut squash fall recipes with you. Typically, everyone starts reaching for their pumpkin-spice everything. But, we have some wonderful, unique pumpkin AND butternut squash fall recipes we are sure you’ll want to try.
Pumpkin and butternut squash are abundant in the fall, and there are some really creative recipes we love making, in addition to pumpkin bread and butternut squash soup. These unique pumpkin and butternut squash recipes are good for a variety of eating profiles in case you have dietary restrictions. And, you may wind up liking them so much that you have them year-round!
Pumpkin
Obviously, fall is when pumpkin gets to shine in food recipes, as we’ve seen in stores over the last few years. At Secret Ingredient, we also love pumpkin, and enjoy sharing the more creative recipes that we find and have added to our recipe rolodex.
Pumpkin’s health benefits are also impressive. Pumpkins contain beta carotene, an antioxidant which helps your eyes, your heart, and aids in protecting the body from cancers. It also is a great source of fiber, and over 15 vitamins and minerals. All that in one round, orange orb!
- Gluten-Free Pumpkin Muffins
When some think of gluten-free, some think dry and tasteless. But these Gluten-free pumpkin muffins are an absolute crowd pleaser. The mix of pumpkin puree and almond flour bakes into a smooth and moist muffin. The coconut flour adds a touch of sweetness. The vanilla extract, brown sugar, nutmeg and cinnamon add the warmth of fall spices we all crave in a good pumpkin muffin. You could even add pepitas (a Superfood) to really up the ante of this unassuming muffin.
- Pumpkin Smoothie Bowl
Aside from pumpkin muffins, how many times have you thought about eating pumpkin for breakfast? Well, we found this delicious pumpkin smoothie bowl recipe on EatThis.com. It’s a creative version of breakfast, but absolutely approachable. Canned or fresh pumpkin puree is whirled together with coconut milk and low-fat Greek yogurt. Then, sweetened by banana and maple syrup. And, completed with a touch of pumpkin spice. Served with cranberries, toasted coconut flakes, pepitas and chia seeds, this breakfast bowl is bursting with nutrients and flavors to start your day off on the right foot, even if you woke up on the wrong side of the bed. Not only is it bright and cheery to look at, but it will keep you feeling full until lunch, and in a good mood from all of the good-for-you ingredients.
Courtesy of EatThis.com
- Pumpkin, Kale and Quinoa Pilaf
Pumpkin isn’t just for desserts and breakfast. We love this hearty, vegan pilaf from taste.com.au. This dish is filling, nutrient-rich and just a “feel-good-for-you” food. This pilaf makes a great side dish or can be served as a meal on it’s own. Include this dish on your Thanksgiving menu this year for something new for you and your guests.
Courtesy of taste.com.au
Butternut Squash
Butternut squash is a delicious, seasonal squash that can be prepared in a variety of ways. Though you can eat this squash raw it is most commonly baked, roasted or pureed. It is best known for its sweet, nutty flavor thus making it a great addition to both sweet and savory dishes. Butternut squash is not only tasty but also packs a punch of vitamins, minerals, fiber, and antioxidants. It is low in calories but a good source of calcium, iron, phosphorus, and copper.
- Butternut Squash Casserole
If you love casseroles in the fall and winter, this casserole hits all the comfort notes. This Butternut Squash Casserole is so easy to prep it will quickly be a favorite in your fall recipe repertoire. If you have any leftovers, this dish is a great savory breakfast. I’ve made this a few times already this season and played with the recipe. Adding vegetables or deleting ingredients from the original, feel free to use ingredients you have on hand.
- Butternut Squash Soup
This is our favorite take on the classic butternut squash soup recipe. The addition of diced tomatoes adds a unique sweet flavor profile to the smoky and savory cumin and coriander seasonings in the soup. Finish with a dollop of sour cream or Greek yogurt, and serve with a nut bread or toasted lavash.
Ingredients
- 2 tablespoon(s) olive oil
- 1 tablespoon(s) butter
- 1 medium onion diced
- 3/4 teaspoon(s) cumin
- 1/2 teaspoon(s) coriander, ground
- 1 14 1/2 oz. can(s) diced tomatoes
- 2 pound(s) butternut squash roasted
- 3 cup(s) chicken broth
- 1 tablespoon(s) parsley
Cooking Instructions
Heat the oil and butter in a heavy soup pot over medium heat. Add the onion, and 1/2 teaspoon salt and saute for 2 minutes. Cover and let sweat until transluscent, about 3 minutes. Uncover and cook, stirring occasionally until onions begin to brown, 3-5 minutes. Add the cumin and coriander and cook stirring until very fragrant about 30 seconds. Stir in the tomatoes with their juices, season with pepper and cook for 2 minutes. Covr and simmer for another 10 minutes. Add the roasted squash to the pot, breaking up with a wooden spoon. Add the broth, cover and bring to a simmer. Simmer covered for 30 minutes. Let cool and puree in batches in a blender or food processor. Season with salt and pepper and garnish with parsley.
Serving Instructions
Thaw and stir occasionally over low heat until hot. Garnish with a spoonful of yogurt or sour cream if desired.
Let Us Help
Now more than every we know the value of your time and want to continue to keep you healthy with our in-home meal service, providing personalized, fresh and delicious meals. Be sure to contact us and ask about other quick and easy meals for your busy schedule with her in-home meal plans.
And, be sure to Like or Follow Secret Ingredient on Facebook and Instagram to stay updated on the latest news, videos and recipes from me.
