It's Fall Ya'll

I love love love fall and Halloween.  I know that it is still 90 degrees here in Louisiana but there hasn't been much humidity so it feels like fall to me:) I am incorporating pumpkin, butternut squash, cinnamon, and anything remotely fall sounding or tasting.  More to come all month.

Lola ate the butternut squash pumpkin shaped muffins in her lunch all week.  She dipped them in honey.

GETTING READY FOR HALLOWEEN

 Sweet Cheerleader

 Above: His second choice after mama wouldn't let him get the scary mask below

Decorating for Halloween.  Yay

 

Now for the Meals- 

Roasted Butternut Squash Risotto with Shrimp

Ingredients:

• 3 tablespoons olive oil

• 1 small yellow onion, chopped

• 2 cloves garlic, pressed or minced

• 4 cups vegetable broth

• 1½ cups shirt grain brown rice

• 1 small butternut squash (about 2 pounds), peeled and sliced into ½” cubes

• 1 cup freshly grated Parmesan cheese

• 3 tablespoons unsalted butter

• 1 teaspoon salt, more to taste

• Freshly ground black pepper, to taste

• Pinch red pepper flakes, to taste

Instructions:

1. To prepare: Place your oven racks in the lower third and upper third positions, then preheat oven to 375 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper for the butternut squash. Reserve 1 cup broth from your container and set it aside for when the risotto is out of the oven.
2. Heat 1 tablespoon olive oil in a medium to large Dutch oven over medium heat until shimmering. Add onion and a pinch of salt. Cook, stirring occasionally, until softened and turning translucent, about 5 minutes. Add the minced garlic and cook until the garlic is fragrant, 1 to 2 minutes.
3. Add 3 cups broth and 1 cup water, cover, and bring to a boil over medium-high heat. Remove from heat and stir in the rice. Cover the pot and bake on the lower rack until rice is tender and cooked through, about 65 to 70 minutes. It will seem pretty dry when you take off the lid, but don't worry!
4. Immediately afterward, toss the cubed butternut with 2 tablespoons olive oil on your lined baking sheet. Sprinkle with salt and some freshly ground black pepper and arrange the butternut in a single layer on the pan. Roast on the upper rack until the butternut is fork tender and the edges are deeply caramelized, tossing halfway. This took 55 to 60 minutes for me, but start checking for doneness around 40 minutes.
5. While butternut squash and rices are cooking.  Cook the shrimp until pink. 
6. Carefully remove the Dutch oven from the oven. Remove the lid and pour in the remaining cup of broth, the Parmesan, wine and butter. Stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Stir in the salt, a generous amount of pepper and a pinch of red pepper flakes.
7. Stir in the roasted butternut and cooked shrimp. Taste and add more salt and/or pepper, as needed. Divide the risotto into bowls and top each with a sprinkle of fried sage.
   
   
   
   
   

Butternut Squash Pancakes and Pumpkin Shaped Muffins

Ingredients:

•   1 butternut squash, peeled and sliced into ½” cubes, steamed and pureed
•   2 ripe bananas
•   3eggs
• 2-3 cup rolled oats (do not use quick oats or steal cut oats)
• 1/2 cup ground flax seed
• 2-3 Tbs of honey
• splash of milk if needed

Instructions:

1.  Peel the squash and slice into cubes, steam to soften then puree. Set aside
2. Puree banana, eggs, oats, flax and honey until smooth.  Add in the squash.  I had to divide because it didn't all fit in the food processor. 
3. Add milk as needed for pancake batter consistency.
4. Spray griddle with coconut oil spray and cook or put the batter into silicon muffin tins and bake on 350 until heater through.  Use a tooth pick to test.   

NO BAKE PUMPKIN SPICE BITES

Ingredients

• 1 3/4 cups  rolled oat
• 1/4 cup coconut or almond flour
• 2 T granulated sweetener of choice (I used coconut palm sugar)
• 1 T pumpkin pie spice
• 1/2 cup pumpkin puree
• 1 tsp vanilla extract
• 1/4 cup cashew butter (can sub for any nut butter)
• 1/4 cup honey
• 1 T milk
• Cinnamon to coat bites in

Instructions

1. In a large mixing bowl, combine the flour, sweetener, pumpkin pie spice and mix well.
2. On the stove,  heat your nut butter with your sticky sweetener until combined. Mix in your vanilla extract. Pour your wet mixture and pumpkin to the dry mixture and mix well. Depending on consistency, either add  milk of choice or extra flour until a firm texture is formed.
3. Using your hands, form into small bite sized balls. Roll balls in optional cinnamon/sugar mixture and place on a baking tray or plate. Refrigerate for at least 10 minutes to firm up.