Happy Fall everyone! Historically, I haven’t been a Fall-lover, but as I’m “maturing” I’m starting to love the season more and more. As a former vegetarian, I still have a special affinity for vegetarian recipes and the best of the best arrive in the Fall! So, since I’m a Southern Girl slash veggie lover, I wanted to share with you my top 3 favorite Fall recipes, all of which are southern-style. I hope you love these recipes as much as I love them. Enjoy.! Lots of luv, Brit
Butternut Squash with Pecans and Blue Cheese
Ingredients
- 1 2lb butternut squash
- 1 tablespoon olive oil
- 1-2 teaspoons Herbes de Provence
- salt and fresh ground black pepper to taste
- 1/2 cup pecans, coarsely chopped
- 1/3 cup Danish Blue cheese, crumbled
Directions
- Preheat oven to 400F/200C. Cut ends off squash, then cut in half lengthwise. Scrape out seeds with a sharp spoon, peel squash with a vegetable peeler, then cut into 1 inch cubes.
- Toss the squash cubes with 1 tablespoon olive oil, herbs, salt, and pepper.
- Arrange the squash in a single layer and roast for 20 minutes without opening oven.
- Remove the pan and turn squash cubes over. (They should be lightly browned on the bottom.) Roast the squash 15 minutes more.
- Turn the squash one more time and sprinkle pecans over the top. Roast 10-15 minutes more, until the nuts are fragrant and the squash cubes are soft and caramelized.
- Season with salt and fresh ground black pepper if it needs more.
- Serve the crumbled blue cheese at the table, so you and your guests can choose how much cheese to add (if any).
(Source: Stephfood.com)
Apple Pecan Stuffed Sweet Potatoes
Ingredients
- 4 medium-size sweet potatoes (3 1/2 lb.)
- 3/4 cup coarsely chopped pecans
- 1/4 cup butter
- 1 large Rome Beauty apple, chopped
- 1/4 cup golden raisins
- 1/2 cup firmly packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Directions
- Place potatoes on an aluminum foil-lined baking sheet. Bake at 425° for 1 hour and 15 minutes or until tender.
- Heat nuts in a nonstick skillet over medium-low heat, stirring often, 5 to 7 minutes or until toasted. Remove from skillet.
- Melt butter in skillet over medium-high heat. Add apple and raisins; sauté 2 to 3 minutes or until apple is tender. Stir in brown sugar, cinnamon, and nutmeg. Remove from heat.
- Cut potatoes in half lengthwise; scoop pulp into a large bowl, leaving shells intact. Add apple mixture to pulp in bowl; stir until blended. Spoon mixture into shells. Place on baking sheet.
- Bake at 350° for 15 to 20 minutes or until thoroughly heated. Top with nuts.
(Source: Southern Living)
Maple Collard Greens
Ingredients
- 1 bunch collard greens (chopped)
- 1 onion (chopped)
- 1 tbsp maple syrup (real)
- 1 tsp barbecue sauce
- 2 tbsps oil (butter margarine)
- salt
- pepper
Directions
Heat butter or oil in a large skillet over medium-high. Add onions. While onions are cooking wash collards leaving them damp. After about 5 minutes when onions are lightly browned add collards and cover pan with a lid. After about 5 minutes add maple syrup, BBW sauce, a pinch of salt and a few dashes of pepper. Mix together and cook covered over medium for about 10-15 minutes or until greens are tender.
(Source: food.com)
