Favorite Fall Food

Hi, I was thinking of all the meals I could make from my squash. (I can smell the baked acorn squash with bacon and cinnamon.)  Then I thought I would ask people to post your favorite fall food, or how about your favorite fall meal.

Recipes are always appreciated.

I wish I knew the recipe, Kiko Denzer stopped by the Cob Cottage company in October 2016 I think when I was there, and made a pumkin/squash soup which was incredible. The veggies were grown in Ianto's garden and I think it had rice or quinoa in it, but I don't recall what else or the spices.

Mark, this is probably not as good as the pumpkin/squash soup you remember though it might be worth a try:

https://permies.com/t/94242/kitchen/Pumpkin-Pie-Soup

There is a pumpkin spaetzle with chanterelles on the honest-food.net site that I love. I'll be happy when I can get some chanterelles.

I've improvised a bit when I've made it, but I love an autumn stew based on this recipe: https://www.thepaleomom.com/recipe-paleo-pumpkin-chili/

apple pie

I like winter squash any possible way.  I just got a new Greek cookbook which has a bunch of different new-to-me squash recipes, excited to try them out.

Hi,  Yum!  Happy cooking

For many of us, it's going to be brussels sprouts season soon!  We love to blanch/steam the sprouts till tender, then sear on a pan with evoo, red pepper flakes, sliced garlic, and salt.  So easy but sooo delish!

Okay this isn’t exactly a “fall meal,” as in all the food groups and delicious fats (I’ll take bacon with my squash), but…nothing says harvest celebration like UGLY FRUIT JUICE! Yes, we photograph our prize squashes, giant tomatoes, delicate zucchini, perfectly symmetrical carrots, unblemished apples and other fruits of the land. But what about those really ugly ones; those with unfortunate worm holes and brown bruises and coddling moth doorways and sunburns and grasshopper bites and bird pecks and all the other damage that repel friends and food banks? Well for me, UGLY FRUIT JUICE is the season's elixir. Take a sharp paring knife and build a bowl of random chunks of tree and ground ripened treasure. The good bits of whatever won’t make the beauty contest goes into the 2 quart bowl: any combo of kale, squash, apples, pears, plums, beets, cucumber, ginger, basil, broccoli, spinach, peppers, tomatoes…. Gently let your juicer masticate the boon then taste: too bitter? add carrots; too spicy? add tomatoes; too bland? add salt and cayenne; too strong? add apples; too boring? add lemon or herbs. These never-the-same-twice concoctions fill me with some mystical revelation about Sun, Bitter-Sweetness and Sweat. The earthworms have an orgy over the raw pulp. Pure autumn bliss.

Whatever is ready, now, preferably whatever I'm already prepping for winter storage, because that just makes cooking an extension of what I'm already doing, instead of something I have to drop everything to do. The forms that takes, that are easiest and make me happiest, are usually soups, chilis, and stews.  But, bow hunting season starts this Wednesday, and I'm truly looking forward to some venison steaks & roasts, too. And those also fit into my 'do it as I go' philosophy, because what's easier than just tossing some of whatever veggies I'm already cutting up into the roaster, around the meat and letting those beautiful, fresh, clean flavors meld? Hubs grilling or smoking the meats makes it easy, too - all I have to do then, is hand him some of what I'm working on.

Mmm, acorn squash with bacon and cinnamon sounds good.

I finally found a way that I like Brussels sprouts, and it just says "fall is here" to me. It's roasted Brussels sprouts with bacon, pecans, and dried cranberries. https://juliasalbum.com/brussels-sprouts-and-bacon/

Simple roasted butternut squash or baked sweet potatoes are my comfort foods.
One of my favorite fall meals, breakfast or dinner, is a potato skillet (aka "hash") with sausage, potatoes, sweet potatoes, onions, and bell peppers.