You might remember back in November when I listed my goal of trying 3 new autumn recipes. Since the weather is still chilly, and I believe they would easily pass as “winter recipes,” I thought I would share them with you!
(Yes, I am still on the Whole30. These photos are scrumptious. I miss you, granola. I miss you, yogurt. I miss you all things warm and doughy and baked. But don’t worry – we’ll be reunited soon enough!)
Apple Butternut Squash Soup (from my sister’s kitchen)
- 1 large butternut squash
- 1 large yellow onion, chopped
- 2 Tbs grapeseed oil (I use coconut oil)
- 4 large apples, peeled cored, and quartered
- 4 c. chicken stock
- 1 c. rice milk
- 1/4 c. coconut milk
- 1/2 tsp. nutmeg
- sea salt to taste
- Peel squash, cut in half, and remove seeds. Cut into 2-in. pieces.
- In a large pot over medium heat, sauté onion in oil until soft (about 5 minutes). Add squash, apples, stock, rice milk, coconut milk and nutmeg. Cover, bring to a boil, then reduce heat and simmer for 20 minutes, or until squash is tender.
- Pour soup into blender and puree until smooth. Season with sea salt and serve immediately. (Be careful not to burn yourself here! My blender got very hot!)
Up next: Pumpkin Oat Bread
Pumpkin Oat Bread (from Naturally Ella)
- ¾ cup old-fashioned oats
- 1 cup whole wheat pastry flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon nutmeg
- ½ teaspoon ginger
- 1 teaspoon cinnamon
- ½ cup crushed pecans or walnuts
- 1 cup pumpkin puree
- ¾ cup maple syrup
- ⅓ cup pecan or walnut oil
- 2 eggs
- oatmeal and nuts to top
- Preheat oven to 350˚and generously butter/oil a 8 or 9″ loaf pan.
- In a food processor, pulse oats until almost flour- I still like little pieces of oats left. Pour into a large bowl and add wheat flour,spices, baking soda, and nuts.
- In a separate bowl, whisk together pumpkin puree, maple syrup, oil, and two eggs. I like to extra nuttiness the nut oil adds but you can also use melted butter or coconut oil. Pour into dry ingredients. Stir until just combined (don’t over stir!)
- Pour into prepared pan and sprinkle with oats and nuts. Bake for 50-60 minutes. Top should spring back lightly and when a knife is entered, it should come out clean. Let cool and slice!
*Note – I completely forgot to add the beautiful toppings. While I’m so sad it’s not as beautiful, the bread was still delicious!
Lastly: Olive Oil Granola
- 3 cups rolled oats
- 1 cup raw pumpkin seeds (or any seed)
- 1/2 cup shelled pistachios (or any nut)
- 1/2 cup raw pecans (or any nut)
- 1/4 cup brown sugar
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup extra virgin olive oil
- 1/4 cup agave syrup (or honey)
- 1 cup dried apricots, chopped (or any dried fruit)
- 1 cup dried cherries (or any dried fruit)
- 1/2 cup unsweetened coconut
- Preheat oven to 300 degrees. In a large bowl, combine oats, pumpkin seeds, pistachios, brown sugar, salt, and cinnamon. Toss until well-mixed, then add the olive oil and agave and toss to coat.
- Spread mixture on a rimmed baking sheet in an even layer and bake for 35 minutes. Add coconut, stir to mix, and then bake for another 5 minutes, or until the granola is a nice shade of golden brown.
- Remove from oven and place on a cooling rack, then add the dried fruit (adding it last keeps it from drying out too much in the oven and becoming hard as a rock!) and stir to incorporate.
- Let it sit until cooled, about 30-45 minutes, and break into bite-sized pieces. Store in an airtight container (a large glass jar, as pictured, works well).
Someone really wanted to help me…or eat some…
Let me know which recipe you enjoy most! My personal favorite = olive oil granola!
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