I apologize for that!
BUT if you have these items on hand and can make any of them tomorrow, please do!
Or just make them any day!
Winter doesn't officially start until December 21 or so (even though it's snowing outside and looks like winter today!)
Here are my favorite new fall recipes that I've tried this year:
Autumn Squash Soup (Panera copycat recipe)
This would be a great starter to your Thanksgiving feast!
I had the soup at Panera and new I had to make it! I searched the Internet high and low or a copycat recipe. This one nailed it! I found it at:
(Seeves 6)
- 1 large butternut squash, peeled, seeded and chopped (or 20 oz package precut)
- 1 tablespoon canola oil
- salt and pepper to taste
- 1 15 oz can pumpkin
- 1 cup vegetable broth
- 1 cup apple cider
- 1 cup half and half
- 1 1/2 tablespoon honey
- 1/4 teaspoon curry
- 1/2 teaspoon cinnamon
- 1 1/2 teaspoons salt
- 1/4 teaspoon black pepper
Instructions
- Heat oven to 450. Toss chopped butternut squash with canola oil and salt and pepper.
- Roast for 25 minutes. Let cool 5 minutes.
- Using a potato ricer, press squash through ricer. (Or puree in blender if you don’t have a ricer)
- In a large food processor, blend pureed squash and pumpkin, pouring vegetable broth, apple cider and half and half through the top while blending.
- Pour into sauce pan and heat over medium to a gentle boil. Add honey and spices.
- Simmer on low for 10 minutes and serve with roasted pumpkin seeds.
**NOTES:
•Too thick? Just add more broth or apple cider!
•I used yellow curry powder. It was readily available in the spice aisle.
•Buy pre-cut and peeled squash! (ever try to cut a whole one? I swear, you need a hatchet!)
------
Creamy Pumpkin-Sausage-Sage Pasta
This recipe I found here:
It is great as a weeknight dinner but also would be great as a Thanksgiving side dish!
- 1 pound ground sausage (sage flavor, if available; otherwise use 2 to 3 fresh sage leaves, chopped)
- 8 oz. mushrooms, sliced
- 3 garlic cloves, minced
- 2 cups chicken broth
- 1 (15oz.) can pumpkin
- 1 (8 oz.) package cream cheese (regular or reduced fat), cubed
- 1 cup shredded Swiss cheese
- Dash ground nutmeg
- Salt & Pepper to taste
- 1 lb. pasta (any shape)
Instructions
•Bring a large pot of water to boil for pasta.
•Meanwhile, add sausage, mushrooms, and garlic (and sage leaves, if using) to a very large skillet over medium-high heat. Crumble sausage with fork, and cook everything, stirring frequently about 4-6 minutes or until mushrooms are soft and sausage is no longer pink. Drain off excess fat.
•Add chicken broth and pumpkin to pan and stir to combine.
•Mix in cubes of cream cheese and Swiss cheese and stir to combine until cheese has all melted and mixture is smooth. It might appear chunky for a little while, but keep stirring and it will come together.
•Add nutmeg, salt, and pepper. Lower heat to keep sauce warm.
•When sauce is just about done, cook pasta according to package directions to al dente. Drain pasta and add to sauce. Stir to combine.
This was delicious! It tasted like something you would get at a restaurant!
Since I got all ingredients from Aldi, (except the sage, which was still growing outside in my deck container) it was a really inexpensive meal as well! BONUS!
-------
And don't forget my favorite pumpkin dessert creation from this fall - Pumpkin Spice Cheesecake Enchiladas! You can find the recipe here: http://dandyspandy.blogspot.com/2014/10/pumpkin-spice-cheesecake-enchiladas.html?m=1
Enjoy !
Happy Thanksgiving!
