Fun fact: You don’t have to carve a pumpkin to enjoy crispy, salty, fresh-roasted seeds. You can make a version using any winter squash, such as butternut, delicata, kabocha or acorn—just scoop out the guts, separate out the stringy bits, and place the seeds on a parchment-lined baking sheet. Toss with 1/2 tsp. olive oil per 1/4 cup seeds and season. Arrange in a single layer (so they’ll roast instead of steam) and bake at 325° until crunchy, 15 to 20 minutes. Sprinkle on salads, soups or ice cream (seriously!), or gobble them up right off the baking sheet, like we did in the test kitchen. Here are 5 fall squash recipes to try it with:
– By Ananda Eidelstein
The Pumpkin Spice Latte might arrive to the fall party a little too early, but you know it’s officially pumpkin season when shelves are lined with cans of it, pastry counters are filled with squash-stuffed desserts and your Instagram feed has more orange than you ever thought was possible. This year, rather than sticking to your typical pie or cake, try something new! We’ve collected seven of our favorite ways to incorporate this gorgeous gourd into all things sweet and savory. Who needs a latte, after all?
Despite the millennium-long lifespan of squash, butternut is relatively new to the game–it wasn’t introduced until 1936! Now it’s one of America’s most popular squashes, and for good reason! Butternut squash is hearty, sweet and oh-so versatile. We love it in soup, salad and even dessert. But you already knew all that. Here’s what you may not know about this delicious gourd.
Move over craft beers–the hard-cider market is going gangbusters (it grew 102 percent in 2013)! Here are four new arrivals and some fun uses–other than straight swigging!
It’s the most wonderful time of the year: apple picking time! There are few things we love more than spending a brisk fall weekend roaming through row after row of fragrant apple trees and stealing bites of tart, crisp, juicy, fresh apples. But besides the fresh produce, we love a good apple orchard with other things to offer, such as hay rides, Halloween specials and, oh yeah, FOOD! So whether you’re living on the east coast or west, or somewhere in the middle, there’s an apple orchard for all your fall fixes. Here are some of our favorites:
Beak & Skiff Apple Orchards, LaFayette, NY
Photo courtesy of Beak & Skiff
Every week, we check out YOUR food photos on Instagram and pick a
“Whatcha Cookin’ Wednesday Featured Cook of the Week” to appear on our blog and have a chance to be featured in a future issue of the magazine.
Instagram user @greedygirlcooks is just like us: she’s totally into fall flavors right now, and we can tell with this Pumpkin Sausage & Raisin Rice dish! She used homemade stock, fresh pumpkin, savory breakfast sausage and fresh sage. Does that just scream, “fall” or what?! Get the recipe on her blog here.
If you thought the only sweets you’d eat during October were Halloween candies, think again! October is National Dessert Month, so that basically gives you permission to satisfy your sweet tooth all month long! Here’s a quick and easy idea to start your weekend off right: Cherry-Plum Crumble.
What makes this dessert so simple is the store-bought oatmeal cookie mix. Just add butter, plums, cherries and a dollop of vanilla ice cream and you have the most perfect fall dessert in minutes. Watch our step-by-step recipe video here.