October is a month I always look forward to in terms of fall produce. With Thanksgiving just around the corner, I start planning now, and do my vegetable and fruit picking.
I love going to the apple orchards and pumpkin farms, and I always cook what I pick. Use apples or pears for baking jams, chutneys or salsas while the vegetables such as sweet potatoes, corn, pumpkins and squash are great to accompany any main dish.
Butternut Squash Cinnamon and Ginger Soup
This soup is smooth and creamy without the butter or cream. The dollop of yogurt gives the soup great flair.
2 teaspoons vegetable oil
1-1/2 teaspoons minced garlic
1-1/2 cups sliced leeks
6 cups chopped butternut squash, about 1-3/4 pounds
4 cups chicken stock
1 cup diced carrots
2 tablespoons molasses
2 tablespoons honey
1 teaspoon cinnamon
1/2 teaspoon ground ginger
GARNISH
3 tablespoons play yogurt or light sour cream
In a non-stick saucepan sprayed with vegetable spray, heat oil over medium-high heat. Stir in garlic and leeks; cook, covered, for 3 minutes or until softened.
Stir in remaining ingredients. Bring to a boil; reduce heat to medium-low; cover and cook 12 to 15 minutes or until vegetables are tender.
Transfer soup to a food processor or blender. Purée until smooth. Serve with a dollop of yogurt or sour cream.
Makes 4 to 6 servings
Cinnamon-Pumpkin Oatmeal Squares
The pumpkin, oatmeal and dates make these squares chewy and moist. Great for a lunchtime snack or a breakfast nibble.
1 cup packed brown sugar
1/2 cup pumpkin purée, canned or freshly cooked
1/3 cup low-fat milk
1/4 cup vegetable oil
1 large egg
1 teaspoon vanilla
3/4 cup all-purpose flour
2/3 cup quick-cooking oats
1/2 cup chopped pitted dates or raisins
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon allspice
Preheat the oven to 350 degrees. Spray an 8-inch square baking dish with vegetable spray. Set aside.
In a bowl and using a whisk or electric mixer, beat brown sugar, pumpkin, milk, oil, egg and vanilla.
In another bowl, stir together flour, oats, dates, baking powder, cinnamon, ginger and allspice. With a wooden spoon, stir the mixture into the pumpkin mixture just until everything is combined.
Pour the batter into the prepared dish. Bake in the center of the oven for 25 to 30 minutes or until a tester inserted into the center comes out dry.
Baked Cubed Sweet Potatoes with Pears, Pecans and Dried Cranberries
This is a fabulous fall side dish using ripe picked Bartlett pears and sweet potatoes.
1 pound sweet potatoes, peeled and cut into 1-inch cubes
1 large pear, peeled, seeded and diced, about 1 cup
1 tablespoon brown sugar
1 tablespoon balsamic vinegar
1 teaspoon cinnamon
1 teaspoon dried ginger powder
1-1/2 tablespoons olive oil
1/3 cup dried cranberries
3 tablespoons chopped toasted pecans
3 tablespoons chopped parsley or basil
Boil potatoes for approximately 10 minutes or just until tender. Do not over boil. Drain.
In a small non-stick skillet, sprayed with vegetable spray. Add pear; and sauté for 2 minutes. Add sugar, vinegar, cinnamon and ginger. Sauté for 2 minutes. Add to potatoes along with olive oil and cranberries. Garnish with pecans and parsley. Can be served warm or chilled.
Makes 6 servings