Fall Favorite Recipes

The fall harvest offers an abundance of delicious, healthy products

Butternut Squash Frittata

Courtesy of Cooking Light

  • Cooking spray
  • 1 cup chopped kale
  • 1 cup roasted butternut squash
  • 2 large eggs
  • 2 tsp plain 2% reduced fat Greek yogurt
  • 1/8 tsp kosher salt
  • 1/8 tsp freshly ground pepper
  • 1/4 medium avocado sliced
Preheat broiler to high with oven rack in upper-middle position.
Heat an 8-inch ovenproof skillet over medium. Coat pan with cooking spray. Add kale and roasted butternut squash; cook 2 to 3 minutes.

 

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Whisk together eggs, yogurt, salt, and pepper. Add eggs to pan, and cook 2 minutes, stirring slowly and tilting the skillet a few times so runny parts hit the pan.

Place pan under broiler; broil 1 minute or until eggs are almost set. Top frittata with avocado.

Enjoy

Autumnal Glow Salad

Courtesy of Cooking Light

  • 1 2lb butternut squash peeled and cut into 1/2" cubes
  • 1 Tbsp olive oil
  • 1 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 1/2 cup dried green lentils
  • 1/2 teaspoon cumin
  • 1/2 teaspoon red wine vinegar
  • 2 cups arugula
  • 1 tablespoon crumbled feta cheese
  • 2 tablespoons All-Purpose Tahini Dressing
Preheat oven to 400°F.
Place squash, oil, 1/4 teaspoon salt, and pepper in a bowl; toss to combine. Spread mixture in a single layer on a foil-lined baking sheet. Bake at 400°F for 28 to 30 minutes, tossing once halfway through.

 

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While squash bakes, place lentils in a medium saucepan. Cover with water to 3 inches above lentils; bring to a boil. Reduce heat, and simmer 20 minutes or until lentils are tender. Drain. Stir in remaining 1/4 teaspoon salt, cumin, and red wine vinegar. Let stand 10 minutes.

Arrange arugula on a plate. Top with butternut squash, cooked lentils, and cheese. Drizzle All-Purpose Tahini Dressing over top.  ***** extra squash and lentils may be used for other delicious recipes!

Enjoy

Fall in a Cup Cider

Mountain Kat

  • 12 cups of apple cider
  • 1/3 cup brown sugar
  • 1/4 tsp ground allspice
  • 1/2 tsp ground clove
  • 3 sticks of cinnamon
  • 1 whole orange studded with whole cloves

Combine the apple cider, brown sugar, ground cloves, ground allspice, cinnamon sticks, and the orange studded with cloves in a 4- to 5-quart slow cooker.
Cover the crockpot and cook on low for 2 to 3 hours, stirring occasionally. Serve in mugs.