Lunchbreak: Taste of Home Fall recipes

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Taste of Home

www.tasteofhome.com

Roasted Butternut Squash Panzanella

Ingredients:
4 cups cubed sourdough bread
5 tablespoons olive oil, divided
1 medium butternut squash (about 3 pounds), peeled and cut into 1-inch cubes
1/2 teaspoon each salt, ground ginger, ground cumin and pepper
1 cup salted shelled pumpkin seeds (pepitas)
1 cup dried cranberries
4 shallots, finely chopped (about 1/2 cup)

Dressing:
1/3 cup red wine vinegar
1/4 cup maple syrup
2 Tablespoons prepared horseradish
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dried rosemary, crushed
1/4 cup olive oil

Directions:
Preheat oven to 425. Place bread cubes in a 15x10x1-in. baking pan; toss with 2 tablespoons oil. Bake 10-15 minutes or until toasted, stirring twice. Place squash in a greased 15x10x1-in. baking pan. Mix seasonings and remaining 3 tablespoons oil; drizzle over squash and toss to coat. Roast 35-45 minutes or until tender and lightly browned, stirring occasionally. In a large bowl, combine bread cubes, squash, pumpkin seeds, cranberries and shallots. In a small saucepan, combine the first six dressing ingredients; heat through, stirring to blend. Remove from heat; gradually whisk in oil until blended. Drizzle 1/2 cup dressing over salad and toss to combine. (Save remaining dressing for another use.)

Creamy Root Veggie Soup

Ingredients:
4 bacon strips, chopped
1 large onion, chopped
3 garlic cloves, minced
1 large celery root, peeled and cubed (about 5 cups)
6 medium parsnips, peeled and cubed (about 4 cups)
6 cups chicken stock
1 bay leaf
1 cup heavy whipping cream
2 teaspoons minced fresh thyme
1 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon ground nutmeg
Additional minced fresh thyme

Directions:
In a Dutch oven, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Cook and stir onion in bacon drippings 6-8 minutes or until tender. Add garlic; cook 1 minute longer. Add celery root, parsnips, stock and bay leaf. Bring to a boil. Reduce heat; cook, uncovered, 30-40 minutes or until vegetables are tender. Remove bay leaf. Puree soup using an immersion blender. Or, cool slightly and puree in batches in a blender; return to pan. Stir in cream, 2 teaspoons thyme, salt, pepper and nutmeg; heat through. Top servings with bacon and additional thyme.

Glazed Apple-Maple Blondies

Ingredients:
1-1/3 cups packed brown sugar
1/2 cup butter, melted and cooled
1/2 cup maple syrup
2 teaspoons vanilla extract
2 eggs
2 cups all-purpose flour
3/4 teaspoon salt
1/4 teaspoon baking soda
3 cups chopped peeled apples (about 3 medium)

Glaze:
1/4 cup butter, cubed
1/2 cup maple syrup
1/4 cup packed brown sugar

Directions:
Preheat oven to 350. Line a 13x9-in. baking pan with parchment paper, letting ends extend up sides. In a large bowl, beat brown sugar, melted butter, syrup and vanilla until blended. Beat in eggs. In another bowl, whisk flour, salt and baking soda; gradually beat into brown sugar mixture. Stir in apples (batter will be thick). Transfer to prepared pan. Bake 25-30 minutes or until golden brown and a toothpick inserted in center comes out with moist crumbs. Meanwhile, in a small saucepan, melt butter over medium-low heat; stir in syrup and brown sugar. Bring to a boil over medium heat; cook and stir 2-3 minutes or until slightly thickened. Remove from heat; cool slightly. Pour glaze over warm blondies. Cool completely in pan on a wire rack. Cut into bars.

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