FallBack to school has come and gone, and now we’re heading into the time of year that many call their favorite. Is it the chill in the air, the changing colors . . . or all the delicious flavors that make fall so wonderful? Try a few of these organic fall recipes, and then decide for yourself!

Crusted Butternut Squash

Ingredients:

1 Butternut Squash (about 2 lbs.)
2 tsp. Olive Oil
1/2 tsp. Fresh Ground Nutmeg
1/3 Cup Fresh Breadcrumbs / Panko
1/2 Cup Grated Parmesan Cheese
1 Minced Garlic Clove
1 Tbsp. Finely Chopped Parsley
1/4 Cup Fresh Thyme Leaves
Salt and Pepper

Instructions:

1. Preheat oven to 400
2. Peel the squash. Slice it in half length wise and discard the seeds. Cut into 1/4” slices.
3. On a parchment lined baking tray, pile the squash, drizzle the olive oil and the nutmeg and toss everything to coat evenly. All should have a thin coat of oil, amount may vary based on size of the squash.

4. Spread them out in a single layer on the baking tray. You may need to use two, too much overlap won’t yield a crunchy crust.
5. In a food processor (or magic bullet) pulse together the breadcrumbs, Parmesan, garlic, both herbs, a few pinches of salt and a lot of fresh black pepper.
6. Sprinkle the topping on the squash. Bake for about 25-30 minutes until the tops are browned and the squash is cooked.

Recipe from: http://www.sproutedkitchen.com/?p=3488

 

Something a little different:

Pumpkin Spice Organic Homemade Coffee Creamer

Ingredients:

  • 1 cup whole milk
  • 1 cup heavy cream
  • 3 tablespoons pureed pumpkin
  • 1 teaspoon pumpkin spice
  • 4 tablespoons maple syrup
  • 1 teaspoon vanilla extract

Instructions:

  1. Whisk together milk, cream, pumpkin, pumpkin spice, and maple syrup in a medium saucepan over medium heat. When mixture begins to steam, remove from the heat and stir in the vanilla extract. Strain through a fine mesh sieve, pour into a glass bottle and store in the refrigerator.

Recipe from: http://deliciouslyorganic.net/homemade-coffee-creamer/