Ask Spoonful: Our Favorite, Must Try, Fall Dishes
— By Spoonful Bloggers, University of Maine Cooperative Extension
With summer ending and fall beginning, the time for warm, cozy meals is here! Check out the Spoonful Bloggers’ favorite fall dishes.
The Ultimate Weeknight Pot Pie – Alex Gayton
If you need a vegetarian option at your next get-together, I would highly recommend UMaine Extension’s Chickpea Pot Pie Recipe. This has become a regular choice in my dinner rotations. I appreciate the ease of using premade pie crusts and frozen veggies in this recipe, but you could make your own pie crust if that’s what you prefer. I tend to make extra pie filling and put it in a freezer-safe baggie for the next time I want to make another pie, talk about convenience! Not a fan of chickpeas? Try white beans for a smoother texture. Prefer meat? No problem, use cooked chicken or turkey in this recipe instead of beans.
Just Stuff It – Kathy Savoie
For me, Fall meals are all about winter squash! I’ll serve it roasted, mashed, in a soup or stew and my all time favorite is stuffed squash. We’ve got a Make Your Own: Stuffed Squash Guide to help make this dish more flexible and super simple to prepare. There is a wide assortment of winter squash varieties available this time of year. Butternut, buttercup, delicata, honey nut (my new favorite), hubbard and acorn to name a few. Enjoy!
Reunite with your oven – Kate McCarty
Once the nights get a little chillier in Maine, I’m happy to turn on the oven again and roast a big sheet pan full of fall vegetables. This is a great way to try a variety of roots that might be new to you or to use up the potatoes, parsnips, and squash that come in your CSA share. Roasting really brings out the sweetness in many root vegetables, so even if you’re not very familiar with how to prepare a rutabaga, you’re likely to find that it’s pretty delicious when cubed, tossed with a little olive oil, and roasted in a hot oven. A mix of vegetables like carrots, beets, and even turnips makes a hearty side dish with plenty of fiber, vitamins, and minerals. Our guide to roasting root vegetables has instructions for preparing a variety of fall crops, or use the Seasonal Roasted Vegetable recipe for seasonal inspiration.
Squash Goals: The Soup That Wins Fall – Alex Bosse
When the leaves start changing color and the air gets crisp, nothing beats squash! It’s the perfect fall comfort food, whether you like it sweet or savory. It’s satisfying roasted, stuffed, or blended into a rich puree. There are tons of great fall and winter squashes to choose from, like acorn, butternut, and spaghetti squash, and a personal favorite of mine is acorn squash, especially used in UMaine Extension’s Squash Soup. Not only is this a delicious soup, but it is packed full of vitamins A and C, fiber, and antioxidants. It even sneaks in some greens, like kale, making it a hearty and healthy choice for any dinner. If you’re not a big fan of kale, don’t worry, as you can easily swap it out for spinach. Give this warming delicious soup a try!
A Slice of Autumn Bliss – Grace Gumpp
Pumpkin is one of my fall favorite ingredients. Its cozy flavor and aroma are sure to warm up any kitchen during the fall season. Whether you choose to use canned puree or leftover pumpkin guts from carving jack-o’-lanterns, UMaine Extension’s Pumpkin Bread is a simple and classic recipe loved by many. You can make it as a whole loaf or mini muffins to share. Not a fan of pumpkin? You can easily swap it out for your favorite squash. If you’re in need of a crunch, add chopped walnuts or raisins. This bread is not only delicious but also nutritious, packed with vitamin A, antioxidants, potassium, and fiber, making it a fun way to receive essential nutrients while enjoying a treat. Try this recipe today to bring a slice of autumn comfort to your table.