Category: Fall Dishes

Indulging in butternut squash yellow curry during the autumn season offers numerous advantages, involving both nutritional benefits and the joy of seasonal dining. Butternut squash, an ideal fall vegetable, shines at its peak in terms of flavor and freshness during this time. This vegetable is brimming with vital nutrients like vitamin A, vitamin C, potassium, and dietary fiber, all of which contribute to your well-being, boost your immune system, and furnish energy to endure the cooler weather.

As fall brings in lower temperatures and a desire for comforting fare becomes prevalent, butternut squash yellow curry emerges as a comforting and warming delight. Its creamy consistency and aromatic spices wrap you in coziness on chilly evenings. Additionally, the inclusion of coconut milk in yellow curry brings forth heart-healthy fats, specifically medium-chain triglycerides (MCTs), renowned for their cardiovascular benefits.

In essence, savoring butternut squash yellow curry during the autumn season not only treats you to a delectable and comforting meal but also allows you to make the most of the nutritional advantages offered by seasonal ingredients, all while staying snug and nourished during the colder months.

I would recommend this butternut squash yellow curry recipe from Dan-o’s:

PREP TIMES:

Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Servings: 4-5

Ingredients

• Spicy Dan-O’s Seasoning 
• 1 jar of yellow curry paste or curry sauce 
• Yellow curry powder 
• ½ yellow onion chopped 
• 2 tbs minced garlic 
• ½ bell pepper of your choice 
• 1 Tbs olive oil 
• 1 lb of butternut squash 
• 1 can of chickpeas 
• Bottle of unsweetened coconut milk 
• Handful of fresh spinach 
• 1 lime cut into wedges (optional) 
• Handful of fresh cilantro (optional) 
• Handful of crushed cashews (optional) 
• Rice (optional). Preferably jasmine or basmati rice.

Instructions

1. Start your rice (optional).
2. Chop down your onion, pepper, garlic, and spinach.
3. Add 1 tbs of oil to a pan. Cook onions, peppers, and garlic on medium heat until they soften up (about 5 minutes). Add some Dan-O’s as they cook down. 
4. Add your squash and drained can of chickpeas to the pan. 
5. Mix in your curry sauce or paste, and enough coconut milk to ensure the squash is mostly covered. 
6. Add Spicy Dan-O’s Seasoning (at least 2 tbs) and additional yellow curry powder to flavor. 
7. Add in honey or cayenne pepper until desired sweetness or heat. 
8. Let simmer about 15 minutes (covered) on medium-low heat stirring occasionally. Add chopped spinach in the last few minutes of cooking until it gently wilts. 
9. Remove from heat to thicken up. Prepare cilantro, lime, and cashews (all optional).  
10. Add curry to bowl with rice and optional toppings. Serve with naan bread. Enjoy!

Chicken pot pie is frequently regarded as the perfect autumn comfort food for a variety of compelling reasons. With the arrival of fall, cooler temperatures become the norm, prompting a desire for comforting, warm dishes. Chicken pot pie brings the warmth and comfort that people often yearn for during the autumn season.

Furthermore, fall is a season known for its abundance of seasonal harvest vegetables, including carrots, peas, potatoes, and butternut squash. These vegetables are frequently key components in chicken pot pie recipes, resulting in a dish that embraces and highlights the flavors of the season.

I would recommend this chicken pot pie recipe from Dan-o’s:

PREP TIMES:

Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Servings: 4-5

Ingredients

• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1 bag frozen mixed vegetables
• 1 large chicken breast
• 2 tbsp Dan-O’s Original
• 1 frozen pie crust
• 1 16oz box of Phyllo Dough
• ¼ cup unsalted butter

Instructions

1. Chop chicken breast into small bite size pieces
2. To a stock pot mix together chicken, mixed vegetable, Dan-O’s, and both cans of soup over medium-high heat. Cook for a while until chicken is mostly cooked, and everything is nice and combined.
3. In a round pie baking dish layer bottom with pie crust
4. Pour in pie mixture
5. Cover top with small, loosely balled up sheets of Phyllo dough (Around 15 -20 depending on dish size)
6. Brush phyllo dough balls with melted butter
7. Bake 425 F for 25 minutes
8. Serve immediately and Enjoy!
   

This delicious fall chicken Parmesan casserole will have everyone licking their fingers.

prep Times:

Prep Time: 20 mins

Cook Time: 1 hr 30 mins

Additional Time: 5 mins

Total Time: 1 hr 55 mins

Servings: 10

What you’ll need:

• 1 (16 ounce) package uncooked rotini pasta
• 1 pound skinless, boneless chicken breasts, cut into bite-size pieces
• 2 cups vegetable oil for frying
• 2 cups flour
• 4 large eggs, beaten
• 2 cups Italian seasoned bread crumbs
• 2 tablespoons garlic powder
• 1 (16 ounce) package shredded mozzarella cheese, divided
• 1 cup grated Parmesan cheese, divided
• 1 ½ (32 ounce) jars marinara sauce
• ½ cup dry red wine (such as Sangiovese)

Step-by-step process:

• Step 1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in pasta and return to a boil. Cook uncovered, stirring occasionally, until pasta has cooked through but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
• Step 2. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C), and preheat the oven to 350 degrees F (175 degrees C).
• Step 3. Make a breading station: Place flour, egg, and bread crumbs in three separate bowls. Mix garlic powder into bread crumbs. Working in batches, coat chicken in flour, then dip in egg, and finally coat with bread crumbs.
• Step 4. Carefully fry coated chicken in hot oil in small batches until golden brown and no longer pink in the center, 3 to 4 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drain fried chicken over paper towels.
• Step 5. Combine cooked pasta, fried chicken, 1/2 of the mozzarella cheese, and 1/2 cup grated Parmesan cheese in a large bowl. Stir in marinara sauce. Pour red wine into the empty marinara sauce jar; cover and shake the jar, and empty the contents into the bowl of pasta. Stir to combine. Spread pasta mixture in a large casserole dish and cover with aluminum foil.
• Step 6. Bake in the preheated oven for 30 minutes. Remove the aluminum foil and sprinkle with remaining mozzarella cheese and 1/2 cup of Parmesan. Return to the oven and continue baking until cheese has melted, about 30 minutes.
• Step 7. Remove from the oven and allow to rest for 5 minutes before serving. Serve hot.
• Step 8. Enjoy!

Nutrition Facts:

Nutrition Facts
Servings Per Recipe 10
Calories 1122
% Daily Value *
Total Fat 66g	84%
Saturated Fat 15g	74%
Cholesterol 139mg	46%
Sodium 1491mg	65%
Total Carbohydrate 92g	34%
Dietary Fiber 7g	25%
Total Sugars 16g
Protein 38g
Vitamin C 4mg	18%
Calcium 548mg	42%
Iron 6mg	33%
Potassium 711mg	15%

Pumpkin pies are delicious fall treats! With a perfect balance of sweetness and earthy flavors, they offer a comforting, indulgent experience. Topped with whipped cream or a scoop of vanilla ice cream, pumpkin pies are a delightful celebration of the harvest season, bringing joy to every bite.

prep-time:

Prep Time: 10 mins

Cook Time: 50 mins

Total Time: 1 hr

Servings: 8 pieces

Yield: 1 (9-inch) pie

Ingredients you’ll need:

• 1 (9 inch) unbaked pie crust
• 1 (16 ounce) can pumpkin puree
• 1 (14 ounce) can sweetened condensed milk
• 2 large eggs
• 1 teaspoon pumpkin pie spice

Step-by-step process:

• Step 1. Gather all ingredients.
• Step 2. Preheat the oven to 425 degrees F (220 degrees C).
• Step 3. Fit pie crust into a 9-inch pie dish and place it on a baking sheet.
• Step 4. Combine pumpkin puree, condensed milk, eggs, and pumpkin pie spice in a large bowl; mix until combined.
• Step 5. Pour the mixture into the pie crust.
• Step 6. Bake in the preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue to bake until filling is set, 35 to 40 minutes.
• Step 7. Remove from the oven, set on a wire rack, and cool completely before serving.
• Step 8. Enjoy!

Nutrition facts:

Nutrition Facts
Servings Per Recipe 8
Calories 478
% Daily Value *
Total Fat 20g	26%
Saturated Fat 9g	43%
Cholesterol 69mg	23%
Sodium 313mg	14%
Total Carbohydrate 67g	24%
Dietary Fiber 3g	10%
Total Sugars 39g
Protein 10g
Vitamin C 4mg	21%
Calcium 220mg	17%
Iron 2mg	11%
Potassium 426mg	9%