As the evenings turn colder, our thoughts turn to the delicious recipes we’ve put aside all spring and summer. Some of our fall favorites have ingredients that come straight from the garden, including Butternut Squash Soup and Shepherd’s Pie.
Share your favorite fall recipes with us on Facebook – and let us know if you try these!
Barnyard Butternut Squash Soup
- 2 butternut squash that have been split open and seeds removed
- 1 stick of real butter
- 1 medium yellow onion
- 3 cups chicken broth
- 2 cups water
- 2 tsp salt
- 1/2 teaspoon pepper
- 1/2 cup cream
Cut squash into bite-size squares and coat with butter, salt and pepper. Put in the oven at 400 degrees for 30-45 minutes. While the squash is roasting, sautée onions, then add to broth and water. Bring to a boil. Add squash, breaking any remaining chunks as you stir. Fold in heavy cream, then season lightly with nutmeg and cinnamon (optional). Place in a blender to puree, but remove the center cap from the lid of the blender and replace with a towel so that steam can escape.
Serve with a sage garnish.
Barnyard Shepherd’s Pie
Prepare stew in the crockpot using Emiril’s recipe. This stew is fabulous on its own, so use leftover stew to make the shepherd’s pie. Harvest potatoes from your garden to make mashed potatoes.Put stew in a baking dish, cover with a thick layer of mashed potatoes. Place in the oven for 40 minutes at 325, then pull and add a layer of shredded sharp cheddar cheese. Return to the oven for ten minutes or until the cheese melts. This all-in-one meal is perfect for a chilly fall night.