Katelyn, from Attention To Eattail, provides five dishes to make this fall or winter in Chicago.
To me, this is the definition of a comforting dish during the colder months. Its something that is always, always better in its homemade version rather than in a restaurant. Check out my version of Ina Garten’s individual chicken pot pie on my blog. It’s so much better to have one all to yourself… 🙂
I know pumpkin is probably the most popular fall flavor… everyone always starts posting pictures of pumpkin spice lattes before the leaves even begin to fall! Personally, my favorite way to consume this perfect fall flavor is in a piece of warm, freshly baked pumpkin bread. Spread some butter on a piece and just try not to eat another! I like this recipe from Food52 for a great homemade way to enjoy this treat.
*Note, I substitute canned pumpkin for fresh pumpkin. Less labor-intensive but still tastes great.
I am all about the mulled wines and hot spiked ciders that come around this time of year. The only thing is, I can only have about 3 sips before I get too thirsty to drink more! I always like a cold, refreshing beverage when drinking alcohol and I think this recipe for Autumn Punch goes down MUCH easier. Plus, its great because you are not compromising those great fall flavors.
4 cups Apple Cider
1 tsp Cinnamon
1 pinch Allspice
1 pinch Nutmeg
1 cup Sparkling Lemonade
1 cup Vodka (or however much you want to add…)
I always miss butternut squash in the warmer months. It has such a fantastic flavor and the best way to enjoy it is also the simplest way to prepare it. I love roasting this vegetable because it becomes awesomely caramelized on the outside but nice and velvety on the inside. It compliments so many main courses as a side dish but I have been known to eat a whole mound of this roasted squash for dinner on its own.
1 Butternut Squash, peeled, seeded and cubed into one inch pieces
3 tablespoons of olive oil
2 teaspoons of salt
1 teaspoon of pepper
Mix together, bake at 400 degrees for 25-30 minutes
Bonus: If you feel like getting fancier with butternut squash, another fantastic way to use the ingredient is how Reclaiming Provincial made it in her ravioli. I made the filling for stuffed shells before and it was to die for!
This is another satisfying and simple fall recipe. It is my all-time favorite to make because i love experimenting with different flavor profiles. On my list for this year is to make a Hawaiian Pineapple Chili and an Extra-Spicy 4-Pepper Chili. The possibilities are endless! Also, its really easy to make chili into a healthy dish by substituting ground turkey rather than ground beef and fat free greek yogurt as a garnish instead of sour cream. Check out my blog for the Pumpkin Chili I made last Fall.