*FALL MENU- S. POTATO CINNAMON ROLL CAKE- S.POTATO ACORN SQUASH SOUP- SMOKEY ZUCCHINI BOAT*
Hello friends! Today I wanted to share some fall recipes with you. These are perfect for a romantic dinner for two, or special treats to bring to the Thanksgiving Table. I hope you love them as much as we do! The sweet potato acorn squash soup is savory, warm and satisfying for cool fall days. It is also a great side for thanksgiving dinner. So is the sweet potato cinnamon roll cake. It’s one of those deserts that gets asked for year after year. It’s unique and shines among a table full of deserts. The Smokey zucchini boats have been a favorite in our family for many years. It never gets old though. ( it’s perfect for easy Halloween night dinners because it’s an entire meal in one. ) The choice of veg, and meat you add can switch it up for the time of year.
Sweet Potato Acorn Squash Soup ~
3 medium acorn squash
1 medium sweet potato
1 medium white onion
1 tbs minced garlic
4 cups chicken broth
1 1/2 cup coconut milk
3 tbs olive oil
2 tsp salt
2 tsp pepper
2tsp smoked paprika
Smokey Zucchini Boats ~
1 medium zucchini
1/2 white onion
1 cup chopped mushrooms
2 stalks chopped celery
1/2 cup water chestnuts chopped
1/2 smoked turkey sausage chopped
2 cups cooked rice ( I cooked mine in chicken broth)
1 can cream celery soup
2/3 cup coconut milk
1/4 cup grated Parmesan
Top with more grated Parmesan
( you’ll have extra rice mix leftover. It’s perfect for lunch the next day)
Sweet Potato Cinnamon Roll Cake~
Cake• 350 degrees for 35 minutes
3 cups flour
1 cup sugar
4 tsp B powder
1 1/2 cup milk
2 tsp vanilla
1/2 tsp nutmeg
1/4 tsp salt
2 eggs beaten
1/2 cup melted butter
2 cups cooked sweet potato
Topping•
1/2 cup butter
1/2 cup brown sugar
2 tbs flour
1 tbs cinnamon
(Swirl into cake batter)
Glaze•
2 cups powdered sugar
1 tsp vanilla
1 tsp maple extract
2 tbs cream cheese soft
3-5 tbs milk
Top with chopped nuts of your choice
Vegan Stuffed Acorn Squash Recipe | Young Living Essential Oils
Vegan Thanksgiving sounds like it shouldn’t be a thing. But we’re here to prove that wrong! This Vegan Stuffed Acorn Squash recipe proves that Turkey Day tastes can be made using nothing but plant-based ingredients and still deliver all the fall flavor you love. With sweet, velvety acorn squash, crunchy quinoa, colorful veggies, and essential oils, this simple vegan recipe lets you enjoy the flavors of the season without needing to bust out your stretchy pants.
Ingredients:
2 acorn squash
1¾ tablespoons olive oil, divided
¼ cup celery, chopped
½ cup carrots, chopped
½ an onion
¾ cup Brussels sprouts, shredded
1 cup mushrooms, chopped
1 clove garlic, minced
3 cups cooked quinoa
1 cup vegetable broth
¼ cup Organic Dried Wolfberries
1 drop Rosemary Vitality™ Essential Oil
2 drops Thyme Vitality™ Essential Oil
2 drops Black Pepper Vitality™ Essential Oil
Salt and Pepper
Instructions:
Roasting the Squash:
1. Preheat oven to 450° F.
2. Cut off ends of squash and cut in half lengthwise.
3. Scoop out pulp and seeds.
4. Brush squash halves with ½ tablespoon olive oil.
5. Sprinkle with sea salt and black pepper.
6. Cover baking sheet with parchment paper.
7. Place squash sides face down on baking sheet.
8. Bake for 25–35 minutes.
While Squash is Roasting:
1. Heat 1 tablespoon olive oil in a large skillet.
2. Saute celery, carrots, and onion for 5–7 minutes.
3. Add mushrooms and cook for 5 minutes.
4. Add Brussels sprouts and cook for 5 minutes.
5. Cook quinoa in vegetable stock until done
6. Combine quinoa, sautéed veggies, and wolfberries.
7. Combine 1 teaspoon olive oil with Vitality essential oils.
8. Pour over quinoa/veggie mixture and toss.
9. Salt and pepper to taste.
10. Fill each squash halve with mixture.
11. Bake for 10 minutes.
12. Let cool slightly; then dig into this festive fall dish!
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Butternut Squash Cheesecake | Food Wishes
This butternut squash cheesecake is lighter, more flavorful, and every bit as rich and decadent as its pumpkin cheesecake cousin. This amazing cheesecake is baked Basque-style, which means hot and fast, and we don’t even have to make a crust. Sure, it might crack a little when it cools, but no one will care. Enjoy!
For the fully formatted, printable, written recipe, follow this link:
To become a Member of Food Wishes, and read Chef John’s in-depth article about Butternut Squash Cheesecake, follow this link:
You can also find more of Chef John’s content on Allrecipes:
LOADED BUTTERNUT SQUASH | BAKED BUTTERNUT SQUASH | The cooking nurse
Butternut squash the most delicious and very nutritious vegetable that you can make in 1000 ways. here is one of the ways on how you can have your roasted butternut squash. remember to subscribe to my channel a lot in store this you and i hope you like it here.
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Acorn Squash Pie in a Jar | HG Food | HelloGiggles
Pie has never tasted better in a jar.
Find the recipe here:
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Vegetarian Stuffed Acorn Squash
This vegetarian stuffed acorn squash recipe is beautiful and delicious! The cheesy quinoa filling develops an irresistible crispy top in the oven. Make it for your holiday dinner or serve it on a relaxed weeknight at home. FULL RECIPE: