As the days start getting shorter and cooler, the sunlight stretches longer and the leaves in the trees start turning into warm golden, red and brown tones, you might start to get cravings for the tasty comfort food that autumn brings.
When you are cooking this fall, consider using ingredients that are grown locally in Colorado so that you can support local farmers and producers. Head to your local Farmers Market and you will find lots of great fruits, vegetables, meats and much more. Plus, when you shop locally it will often be a lot fresher and tastier than anything that you buy in the supermarket. So what delicious Colorado recipes can you look forward to making this fall? Here are some ideas to get you started.
Pumpkin Cinnamon Chip Oatmeal Bars
Pumpkin is a quintessential fall comfort food, evoking Halloween jack-o-lanterns and Thanksgiving pie. You can make a healthy pumpkin snack that is great for those mornings when you want to grab a quick breakfast on the go. Bake these Pumpkin Cinnamon Chip Oatmeal Bars the night before so you can take one out the door with you in the morning.
Butternut Squash, Arugala & Bacon Quiche
This tasty egg quiche makes for a great fall lunch and it’s very convenient for packing in your bag with you when you go to work. It uses butternut squash, one of those healthy and delicious autumn vegetables. If you want to make it even healthier you can use turkey bacon instead of the usual type of bacon.
Crispy Colorado Trout
Colorado has some of the best trout fishing destinations in the world and the trout that are caught here are flavourful, flaky and fantastic. This Crispy Colorado Trout recipe sautés the trout with panko crumbs and an egg wash and serves it with a caper aioli sauce and chevre orzo. Yum!
Baked Polenta With Sausage & Tomato Pepper Sauce
When you are looking for a simple and filling comfort food dinner as the weather starts to get a little bit colder, this is the perfect option. It is absolutely delicious when served with a fresh green salad and a loaf of Italian bread and it will keep you warm inside on a cold fall night.
Moroccan Butternut Squash & Goat Cheese Soup
It’s hard not to start drooling just from reading the name of this tasty fall recipe. It is a very simple soup to make but the creaminess and the flavour is irresistible. It is quick, easy to make and it uses really healthy seasonal ingredients. It’s a wonderful treat for a lunch on a fall day and you could also serve it with pieces of toasted naan bread to soak up all of the creamy, soupy flavor.
- 1 head garlic, for roasting (or sub 2 cloves garlic, not roasted)
- 2 tablespoons coconut oil
- 1 red bell pepper, chopped
- 4 cups butternut squash, peeled + cubed
- 1 teaspoon spicy curry powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon fresh thyme, chopped (or 1/4 teaspoon dried)
- 1 (14 ounce) can coconut milk (I used full fat, but lite will work too)
- 2 cups veggie broth
- salt and pepper, to taste
- 4 ounces goat cheese, softened + more for topping
- roughly chopped cilantro + pistachios, for topping
- arils from one pomegranate, for topping
- naan, for serving Coconut Ginger Cream
- 1/2 cup cooled canned coconut milk
- 1-2 tablespoons fresh ginger
Preheat the oven to 400 degrees F. Chop off the top portion of the garlic head to reveal cloves. Peel any excess paper/skin off the bulb of garlic. Pour about one teaspoon of olive oil on top of the garlic cloves and cover with foil. Roast for 45 minutes, or until the garlic is golden brown and soft. Remove from the oven and allow to cool five minutes. Squeeze garlic out of the paper skin into a small bowl, mash well with a fork and set aside.
Meanwhile, add the coconut oil to a large soup pot set over medium heat. Once hot, add the red pepper and cook for 3-5 minutes or until soft. Add the cubed butternut squash, spicy curry powder, smoked paprika, cumin, cinnamon, cayenne and thyme. Season with salt and pepper. Cook for 3-5 minutes then pour in the coconut milk and veggie broth. Bring the soup to boil, reduce the heat, cover and simmer for 20-25 minutes or until the butternut squash is fork tender.
While the soup is cooking, make the ginger cream. Add the cold coconut milk and 1 tablespoon ginger to a small bowl. Taste and add more ginger if needed. Cover and place in the fridge until ready to serve.
Once the butternut squash is tender, add the roasted garlic and the crumbled goat cheese to the soup. Remove the pot from the stove and allow to cool slightly, then puree the soup in a blender or food processor. Return the soup back to the stove and heat through.
To serve, ladle the soup into bowl. Drizzle the coconut ginger cream over the soup and swirl with a spoon. Garnish with chopped cilantro, chopped pistachios and crumbled goat cheese. Sprinkle with pomegranate arils. Serve aside a hot piece of naan.