Fall foods: These great recipes scream “autumn is here!”

Cool air, early sunsets, the crisp crunch of fallen leaves on the ground…autumn is officially upon us. After months of eating light, cool food during the summer season, everybody’s in the mood for some hearty dishes to warm things up as the temperature drops. We’ve got just the recipes you’re looking for. These dished are certified fall classics, full of seasonal ingredients and quick and easy to prepare on school nights.

Bacon-butternut squash “alfredo”

Ingredients:

–        4 strips bacon

–        2 tablespoons butter

–        1 large red onion, diced

–        2 cloves garlic, minced

–        2-3 large butternut squashes, cubed

–        1 cup low sodium chicken stock

–        1½ tablespoon diced fresh sage

–        1½ tablespoon diced fresh thyme

–        1 cup whole milk

–        1 pound fettucine

Recipe:

1.     In a large skillet add the butter and red onion. Saute until slightly soft, about 1-2 minutes, then add in the garlic, saute for 30 seconds.

2.     Add the butternut squash, chicken stock, sage, and thyme. Stir and cover. Cook until the butternut squash is fork tender, about 8-10 minutes.

3.     When the squash is tender, add the squash to a food processor along with the milk and salt to taste. Puree until smooth.

4.     In the meantime, heat a small skillet to medium high heat, add the diced bacon to the pan and saute until the bacon is crispy. About 4-5 minutes. When the bacon is done, place it on a paper towel lined plate to let the grease drain.

5.     Bring a large pot of water to a boil. Cook the pasta according to directions.

6.     Drain pasta and add butternut squash sauce to the pasta, gently toss together and top with crispy bacon. Serve and enjoy!

Cheesy Brat Casserole

Ingredients:

–        6 fully cooked Polish sausage or bratwurst, cut into ½-inch pieces

–        4 medium potatoes, peeled and cubed

–        1 pound green beans, blanched and cut into ½-inch pieces

–        1 can cream of mushroom soup

–        1 cup shredded cheddar cheese

–        1 medium yellow onion, chopped

–        Italian bread crumbs

Recipe:

1.      In a casserole dish, stir together all ingredients and top with bread crumbs.

2.      Cover with tin foil and bake at 350 degrees for about 45 minutes, or until heated through. Enjoy!

Creamy Dijon Rosemary Chicken

Ingredients:

-4 boneless chicken breasts, seasoned with salt and pepper and dredged in flour

-3 sprigs fresh rosemary

-1/2 cup white wine

-3 cloves garlic, minced

-3 tablespoons Dijon mustard

-1 cup heavy/whipping cream

Recipe:

1.      Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Fry the chicken breasts for five minutes on each side, or until nearly cooked through, and set aside.

2.      Add the rosemary and garlic to the pan and cook for about a minute. (If the pan seems dry, add another tablespoon of olive oil.)

3.      Add the wine and Dijon mustard to the pan and stir until a smooth sauce forms. Reduce the heat to medium-low. Add the heavy cream and cooked chicken to the pan and let simmer for ten minutes until the sauce thickens. Season with salt and pepper and serve over rice or pasta.