Fall is not only the time to enjoy the changing leaves or fit in last minute vacations, its also a time to gather with the family to enjoy dinner and good company. Try these simple and easy recipes, perfect for any meal.
Nantucket Corn Pudding Recipe
Makes 6 servings
3/4 cup half-and-half (fat free is fine)
3/4 t. salt
1/8 t. ground white pepper
Pinch of nutmeg
4-1/2-5 cup frozen corn kernels, divided
2/3 cup crushed oyster crackers
3 T. unsalted butter, melted, divided
2 – 3 oz. sharp Cheddar cheese, grated (1/4 – 1/3 C.)
Preheat oven to 350°F. and grease a regular baking dish.
In a large bowl, whisk together eggs, half-and-half, salt, white pepper and nutmeg. Mix in corn, 1/2 cup of crackers and 2 tablespoons melted butter. Spoon pudding into prepared baking dish and scatter cheese over it. Mix together remaining crackers and butter and sprinkle over the cheese. Dust with paprika generously.
Bake the mixture for 40 to 45 minutes, until puffed, light and golden brown, with crusty edges, but a soft center. Serve hot.
Hazelnut-Honey Baked Squash Recipe
Makes 6 servings.
3 large acorn squash
1 cup water
6 tablespoons honey
6 teaspoons hazelnut butter (recipe follows)
Ground allspice, to taste
Table salt and ground black pepper (optional)
Preheat oven to 350°F.
Cut the squash in half and remove seeds and strings. Pour water into a baking dish. Place the squash halves, cut side down, in pan. Bake for about 25 minutes, or until squash starts to feel soft and mushy.
Turn squash halves over and fill each cavity with 1 tablespoon honey and 1 teaspoon hazelnut butter. Spread honey-butter mixture over top edges and all over cavity. Sprinkle lightly with allspice, salt and pepper. Continue baking for 30 to 40 minutes, until squash is generously glazed. Serve with any meat.
To make hazelnut butter:
Chop blanched hazelnuts or filberts in a food processor or blender until a paste is formed. Hazelnut butter is also available in health and specialty food stores.
Roasted Autumn Vegetables
1 1/2 pounds small red potatoes
1 pound shallots (about 24), peeled and trimmed
5 tablespoons olive oil
1 bay leaf
1/4 teaspoon dried thyme, crumbled
4 garlic cloves, crushed
2 pounds butternut squash, peeled and cut into 3/4-inch pieces (about 4 cups)
Fresh thyme sprigs, for garnish, if desired
In a large bowl. toss together the potatoes, quartered, the shallots, 4 tablespoons of the oil, the bay leaf, the dried thyme, the garlic, and salt and pepper, to taste. Spread the vegetables in an oiled large roasting pan and roast them in the middle of a preheated 375 degree F oven, shaking the pan every 5 to 10 minutes, for 25 minutes.
In a bowl toss the squash with the remaining 1 tablespoon oil and salt and pepper to taste and add it to the pan. Roast the vegetables, shaking the pan occasionally, for 10 to 20 minutes more, or until they are fully tender. Discard the bay leaf and garnish the vegetables with the thyme sprigs.