Fall Cooking

sweet_potatoI love me some fall and winter recipes. The CSA has started supplying us with a lot of winter squash, sweet potatoes, and now we’re getting into greens season. Here are a few of my latest favorite recipes:

Five Spice Sweet Potato Pie
I’ve had issues with lighter pies and quiches being runny, but this recipe is fool-proof. Great texture, and the Chinese spice powder gives it a deliciously robust flavor. Wonderful with fresh whipped cream with a little cinnamon and vanilla added.

Roasted Butternut Squash and Bacon Pasta
Sounds utterly decadent, but this is in fact a reduced calorie recipe. Which does not mean low calorie, but it’s not too bad. It’s great comfort food and easy to put together. If you have issues making a white sauce without oil or butter (I do – lumps galore), heat the milk first and then use a sifter or wire strainer to gradually add the flour and whisk in. Watch it closely, it will thicken up fast. I use Gruyere cheese instead of provolone.

Pumpkin Cranberry Muffins
This recipe is easy and tasty and also reduced fat. You’ll never miss it. I use my home-made pumpkin from the CSA (I cut them in half, seed them, cover in foil, bake until soft, scoop out, mash, and freeze) and add some chopped pecans.

Salted Brown Butter Crispy Treats
This recipe has nothing to do with vegetables or healthy cooking, and everything to do with the return of my appetite and consequently, my sweet tooth. It is utterly scrumptious, especially if you have a thing for sweet-salty flavors like I do. No, they’re not healthy. Shut up, I’m pregnant.

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