5 favorite fall recipes

Sweet Potato Tahini Crostini / @loveandlemons

{ Sweet Potato Tahini Crostini }

Pumpkins seem to get all the glory this time of year, but in my opinion, the humble sweet potato is the real star of fall cooking. As I put this list of favorite recipes together, I unintentionally chose (nearly) all sweet potato recipes. What can I say? They’re healthy, versatile, and are also (conveniently) easier to cut than butternut squashes, pumpkins, and other gourd varieties…

Vegan Sweet Potato Alfredo / @loveandlemons

{ Vegan Sweet Potato Alfredo }

Healthy Loaded Sweet Potatoes / @loveandlemons

{ Healthy Loaded Sweet Potatoes }

Sweet Potato Vegetarian Chili / @loveandlemons

{ Sweet Potato Vegetarian Chili }

Skillet Apple Crisp / @loveandlemons

{ Skillet Apple Crisp }

Click here for even more fall recipes!

butternut squash burrito bowls

Butternut Squash Burrito Bowls / @loveandlemons

Sometimes I feel like I have a never-ending stream of ideas. One idea leads to the next and a few tangents later they multiply into lists full of recipe possibilities. Other times, I’m completely blank.

This is the part where I usually talk about how I was romantically re-inspired after a stroll through the farmers market. But not this time. This weekend, we strolled and we market-ed. Still blank. Then, this idea popped into my head at Chipotle, of all places.

Butternut Squash Burrito Bowls / @loveandlemons

It was a rare day that we were even at Chipotle, (we usually favor our local Freebirds). Either way, I’m a sucker for a burrito bowl and I loved the idea of adding butternut squash for a seasonal spin.

I’m also a sucker for alliteration – so the 3 B’s in Butternut Burrito Bowl had a nice ring to it. Although I actually have 4 B’s in here, if you count the brown rice. (btw, if anyone from Chipotle is reading this: Brown Rice. Just sayin’).

Butternut Squash Burrito Bowls / @loveandlemons

This ingredient list looks long, but feel free to take it in pieces. No corn? Skip it. Tomatoes out of season? Use a good store-bought salsa instead.

I made a creamy avocado sauce with yogurt and cilantro. If you’re vegan, you can use cashews and water in place of the yogurt. And if you’re blender-less (or just short on time), mash up the avocado with lime and salt for a basic no-fuss guacamole. If you’re paleo – leave out the rice and beans and turn this into a big kale salad.

Butternut Squash Burrito Bowls / @loveandlemons

seasons & spice pairings: fall

Fall produce and spice pairings / @loveandlemons

As much as I love summer and it’s fresh herbs, there’s nothing more comforting this time of year than pumpkins, squashes and warm spices. Instead of posting just one recipe today, we’ve partnered with McCormick’s to share some of my favorite ways to use fall produce with their Gourmet Spices. Most of these are simple non-recipe ideas, so feel free to use these pairings as a jumping off point to get a little creative with your favorite fall fruits and veggies.

Acorn Squash: Roast with a little olive oil, salt, pepper, and ground ancho chile or chipotle spices. Stuff with a quinoa or rice pilaf made with a variety of nuts, seeds & dried fruits.

Apples: Slice in half and bake them topped with a quick crumble made from crushed walnuts, brown sugar, butter, cinnamon and freshly grated nutmeg. Or slice them and make apple crisp. Spice it up with ginger and allspice, if you like.

Pumpkin & Butternut Squash: Obviously, you can make pie, but my favorite fall food is soup. Roast pumpkin, apple slices, and onion slices in the oven until soft. Blend with coconut milk, a bit of veggie broth, and spice it up with ground cardamom and freshly grated ginger. (recipe here)

Fall produce and spice pairings / @loveandlemons

Carrots: Roast in a 400 degree oven for 15-20 minutes, with olive oil, salt, pepper, and ground cumin. Remove carrots from the oven when they’re browned and caramelized on the outside, but before they’re mushy on the inside.

Beets: Scrub whole beets and wrap them in foil. Drizzle with olive oil and roast until fork tender. (about 40 minutes, depending on the size of your beets). Remove from oven, let cool, then slide the skin off under running water. Slice and toss with olive oil, salt, pepper and ground coriander. For a quick salad, toss them with a splash of balsamic vinegar, bit of honey, and some feta or goat cheese.

Fall produce and spice pairings / @loveandlemons Cayenne and Cinnamon Sweet Potato Fries / @loveandlemons

Sweet potatoes: Make sweet potato fries with a sweet & savory kick using cayenne and saigon cinnamon. Or make a version this sweet potato chile or spiced quesadillas with ground chili powder, cumin, and a pinch of smoked paprika.

Sweet Potato Greens: These soft greens remind me most of spinach or Japanese mizuna greens. Slice them (stems and all), then quickly sauté them in a pan with coconut oil, hot madras curry powder and a splash of coconut milk.

Fall produce and spice pairings / @loveandlemons

This post is in partnership with McCormick. All thoughts, words and images are my own. Thank you for supporting the sponsors that support Love & Lemons!

ginger-apple pumpkin soup

Ginger-Apple Pumpkin Soup (vegan) / @loveandlemons

It’s only October 1st and yet I feel like I’m already the last to post a pumpkin recipe. This time of year, pinterest is crazy for pumpkin. But don’t worry – if you’re too cool for pumpkin, you can just as easily make this soup with butternut squash.

This recipe comes together pretty easily and it doesn’t even require a pot. I roasted the pumpkin, an apple, an onion and a few garlic cloves all in the oven. I put it all in a blender and pureéd it into a creamy soup with coconut milk, ginger, and the special ingredient – cardamom. If you don’t have it you can sub in some curry powder, but cardamom (the hardest spice to describe), has a spicy-sweet sort of floral flavor that works really well here to create a nice balance with the sweet apple and savory roasted pumpkin.

Ginger-Apple Pumpkin Soup (vegan) / @loveandlemons

For some texture – roast your pumpkin seeds until crispy and sprinkle them on top. (Or just snack on them and forget to put them into the picture like we did).

chocolate pb&j cups { vegan, gf }

Chocolate PB and J Cups (vegan and gluten free) / @loveandlemons

Ever think “I’d like to combine my favorite school lunch with my favorite halloween candy?” Well neither had I – until Jeanine (this is Jack, by the way) came up with this crazy and amazing snack idea. And she even put some salt on top, just to cement it as the best peanut-butter cup idea ever.

I’m sorry that this post is a bit light on the photos – I kind of… ate… the subjects before we could take more follow up shots. Sorry about that. Just make your own – you won’t regret it.

These are also vegan and gluten free, so here’s a bonus healthy Halloween tip from Jack: Make these little guys, eat them, then buy some apples to hand out to children.

Chocolate PB and J Cups (vegan and gluten free) / @loveandlemons