Fall is finally here, and the delicious seasonal cuisine is something that we look forward to every year. Living in a part of the country where we get to enjoy all four seasons is something we can all (mostly) appreciate. As the days get shorter, apple ciders and pumpkin ales hit the shelves - Buffalo kitchens come alive with an enchanting array of autumn awesomeness! Here are 5 of our favorite fall recipes that will definitely warm you up...
Creamy Butternut Squash Soup
Ingredients
- 1/4 cup butter
- 3/4 cup brown sugar
- 1 tsp cinnamon
- 1 tsp ginger (freshly grated is best!)
- 1 tsp nutmeg
- 1/2 tsp cloves
- Salt and pepper to taste
- 1 1/2 cups chicken stock
- 1/2 cup apple cider
- 8 cups butternut squash, cut into 1 inch cubes (about 2 lbs butternut squash)
- 2 carrots, sliced
- 1-2 cups heavy cream
- Croutons and chopped pecans, optional
Servings: 6
Roasted Cauliflower, Mushroom and Goat Cheese Quiche with Quinoa Crust
Ingredients
- 1/2 cup quinoa, rinsed
- 1 cup water
- 1 egg
- 1/4 cup parmigiano reggiano (parmesan), grated (optional)
- 1/2 medium head cauliflower, cut into florets
- 8 ounces mushrooms, quartered
- 1 tablespoon oil
- salt and pepper to taste
- 5 eggs
- 1/2 cup milk or heavy cream
- 1/2 teaspoon thyme, chopped
- 4 ounces goat cheese, crumbled
- salt and pepper to taste
Servings: 6
Crockpot Buffalo Chicken Tater Tot Casserole
Ingredients
- 1 pound ground chicken
- 1 tablespoon olive oil
- ¼ cup flour
- 1½ cups chicken broth
- ¼ cup cream, buttermilk, or milk
- 1 teaspoon dried parsley
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried dill
- 1 teaspoon dried chives
- 1 teaspoon salt
- ¼ teaspoon pepper
- 32 oz frozen tater tots
- 2 tablespoons butter
- ½ cup buffalo wing sauce
- ½ cup shredded carrots (optional)
- ¼ cup chopped celery (optional)
- 1½ cups shredded cheddar cheese (I used sharp cheddar)
- ¼ - ½ cup blue cheese (optional, depending on taste)
Servings: 6
Roasted Pumpkin Risotto with Sweet Italian Sausage, Apples and Gruyere
Ingredients:
- 1 small sugar pumpkin, peeled, seeded and diced to ½” cubes
- 2 medium golden delicious apples, peeled, cored and diced to ½” cubes
- 1 teaspoon pumpkin pie spice
- 3 tablespoons olive oil, divided use
- ½ teaspoons salt
- ½ teaspoons black pepper
- 2 tablespoons honey
- 3 tablespoons butter, divided use
- 1 small onion, chopped
- 1 cup Arborio Rice
- ½ cups white wine
- 4 cups chicken stock, very hot
- 2 sweet Italian sausage links, casings removed and browned
- ¼ cup shredded Gruyere cheese
- ¼ cup shaved Parmesan Cheese
- 4 leaves fresh sage, chopped
Servings: 4
Apple Crisp Stuffed Apples
Ingredients
- 8 apples (I used fuji apples)
- 4 tablespoons butter
- 1/3 cup brown sugar
- ½ teaspoon cinnamon
crumble topping
- ½ cup flour
- ¼ cup oats
- 1/3 cup brown sugar
- ¼ cup sugar
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- 4 tablespoons butter, chilled and cut into cubes
Serves: 4
