Remember meForgot password?
    Log in with Twitter
Blog In I Heart Food

Some of my favourite autumn recipes

By Chanah Rubenstein
Posted Nov 1, 2012 in Food
It’s that time of year. Any chance of summer coming around for a surprise visit, even for a day, has passed – at least here in Toronto. This is the time of year when my eating habits tend to change for the next several months. Here are some of my favourite autumn recipes.
We’ve all read the studies – starting your day off with breakfast is key to a healthy and productive day. Here are a couple of my go-to breakfasts for colder weather:
Homemade Apple Cinnamon Oatmeal
1 cup rolled oats (not the quickie stuff!)
1 apple, peeled and cubed to raisin size (smaller is better)
1 tsp cinnamon
2 cups water
¼ cup chopped walnuts
Bring 2 cups of water to a boil, then add the oats, apples, cinnamon, and walnuts. (Note: if you’re not a big fan of cinnamon, use ½ teaspoon of cinnamon and/or add it after cooking.) Reduce heat and simmer for 10-20 minutes, depending on how thick you like your oatmeal. This will feed a couple people. If you’d like to add something to sweeten it up a bit; honey, maple syrup or brown sugar would work really well.
(This is actually a staple in my house all year long, but it can be tweaked to fit fall. I haven’t had to buy store-bought cereal in ages!)
8 cups rolled oats
1 1/2 cups wheat germ
1 1/2 cups oat bran
1 cup unsalted sunflower seeds or pumpkin seeds
1 cup finely chopped or slivered unsalted almonds
1 cup finely chopped unsalted pecans
1 cup finely chopped unsalted walnuts
1 1/2 teaspoons salt
1/2 cup brown sugar
1 cup maple syrup
1 cup vegetable oil
1 tablespoon ground cinnamon
1 tablespoon vanilla extract
2 cups dried fruit (raisins, craisins, goji berries, etc.)
Preheat the oven to 325° and line two 9x11 pans with parchment paper (greasing the pan won’t cut it, it has to be parchment paper – I learned the hard way!)
In a very large bowl, mix together the oats, oat bran, wheat germ, sunflower seeds (I used pumpkin seeds this time around. If you use them, it’s important to add them at the end, with the fruit, or they can pop), almonds, pecans, and walnuts.
In a saucepan, add salt, brown sugar, maple syrup, vegetable oil, cinnamon and vanilla. Bring to a boil on medium heat then add to the dry mixture. Mix very well, so that all of the mix is coated.
Spread the mixture evenly into the pans and bake for about 20 minutes, stirring half way through. Once the mix has cooled, add the dried fruit (I used goji berries and craisins this time around) and the pumpkin seeds if you’re using them.
(Note: I can’t take the credit for this one. I slightly altered a recipe I found on, you can see the original here.) This granola is very filling! It’s great on its own (I top it with vanilla almond milk) or over plain Greek yogurt.
The next couple of dishes can be for lunch or dinner. Autumn is the best time to buy and eat squash. Some people are picky when it comes to squash, but I've found a couple of recipes that even picky lovers can enjoy!
Butternut Squash Soup (A slow cooker recipe)
This recipe I found in one of my cookbooks: Betty Crocker Easy Everyday Vegetarian: Meatless Main Dishes You'll Love! What sets this Butternut Squash Soup apart from many others is that it adds a dash of cayenne for a kick and is cream cheese based. I promise you, you can’t make this an appetizer, it’s very heavy. It’s definitely a meal - a very good meal!
2 Tbsp butter or margarine
1 medium onion, chopped (1/2 cup)
1 butternut squash (2lbs), peeled and cubed
2 cups water
½ tsp dried marjoram leaves
¼ tsp ground black pepper (cayenne)
2 extra large vegetarian vegetable bouillon cubes
1 package (8 oz) cream cheese, cubed
In a 10 inch skillet, melt butter over medium heat. Cook onion in butter, stirring occasionally until crisp-tender.
In 3 ½ to 4 quart slow cooker, mix onion and remaining ingredients except cream cheese.
Cover; cook on Low heat setting 6 to 8 hours.
In a blender, place one-third to one-half of the soup mixture at a time. Cover; blend on high speed until smooth. Return mixture to slow cooker. Using wire whisk, stir in cream cheese. Cover; cook on Low heat setting about 30 minutes, stirring occasionally with wire whisk, until cheese is melted and soup is smooth.
Butternut Squash Soup
Butternut Squash Soup
Spaghetti Squash
This isn’t all that fancy and it’s pretty basic, but it’s a nice way to eat up that spaghetti squash. Personally, I love its relative simplicity and how fast the meal comes together!
Cook the spaghetti squash, as per directions. Around here, most spaghetti squashes will come with a sticker on it that tells you how to cook it. If not, this is a great place to go to learn how to cook them with various times and methods.
While the squash is cooking, it’s time to put the sauce together. My favourite sauce to go with the squash is simple:
2 cups of chopped mushrooms
1 Tbsp butter or margarine
½ onion diced small
1 Tbsp of garlic (or however much you want - I never measure garlic)
1 large can of tomato sauce (or lightly flavoured spaghetti sauce if you’re feeling lazy)
1 tsp oregano
1 tsp basil
½ tsp salt
Dash or two of pepper (it’s one of those things that depends on the strength of your pepper, and personal tastes)
½ - 1 package of cream cheese
In a saucepan: sauté the garlic, mushrooms, and onion with the margarine or butter. Add the tomato sauce and spices. Use as much cream cheese as you want. (The first time I made the sauce; I used about 1/3 of a 250g package, but was told it wasn’t cheesy enough. I use about 2/3’s of a package now.) Stir often until the squash is done. Pour over the spaghetti squash and enjoy!
Spaghetti Squash
Spaghetti Squash
These are just a couple recipes – I tried to keep it on the healthier side. I've got a lot of autumn recipes to satisfy a sweet tooth; such as Egg Nog Frozen Yogurt, Pumpkin Chocolate Chip Cookies, and Cheesecake, but perhaps I’ll save that for another day!
What are some of your favourite autumn recipes? Any ideas and/or suggestions are encouraged!

More about Food, Autumn, Recipes
Latest News
Top News