Classic Butternut Squash Soup
Ingredients:
1 butternut squash, peeled and chopped
1 onion, chopped
2 cloves garlic, minced
4 cups chicken or vegetable broth
1 cup heavy cream
1 tsp cinnamon
1 tsp nutmeg
Salt and pepper to taste
Steps:
In a large pot, sauté the onion and garlic until translucent.
Add the butternut squash, broth, and spices. Bring to a boil and then reduce to a simmer for 20-25 minutes, or until the squash is tender.
Use an immersion blender or transfer the soup to a blender and blend until smooth.
Stir in the heavy cream and season with salt and pepper to taste.
Serve hot with a sprinkle of cinnamon and a dollop of sour cream, if desired.
Maple Glazed Pork Tenderloin
Ingredients:
1 pork tenderloin
1/4 cup maple syrup
2 tbsp Dijon mustard
2 cloves garlic, minced
1 tsp thyme leaves
Salt and pepper to taste
Steps:
Preheat the oven to 400°F.
In a small bowl, whisk together the maple syrup, Dijon mustard, garlic, thyme, salt, and pepper.
Place the pork tenderloin in a baking dish and brush the glaze over the top and sides of the meat.
Bake for 20-25 minutes, or until the internal temperature reaches 145°F.
Let the meat rest for 5 minutes before slicing and serving.
Roasted Brussels Sprouts with Bacon and Balsamic
Ingredients:
1 lb Brussels sprouts, trimmed and halved
4 slices bacon, chopped
2 tbsp balsamic vinegar
1 tbsp honey
Salt and pepper to taste
Steps:
Preheat the oven to 400°F.
In a skillet, cook the bacon until crisp. Remove the bacon and reserve the fat in the pan.
Add the Brussels sprouts to the pan and toss in the bacon fat. Season with salt and pepper.
Roast the Brussels sprouts for 20-25 minutes, or until tender and caramelized.
In a small bowl, whisk together the balsamic vinegar and honey.
Toss the roasted Brussels sprouts with the bacon and drizzle with the balsamic-honey mixture.
Creamy Pumpkin Risotto
Ingredients:
2 tbsp butter
1 onion, chopped
1 cup Arborio rice
1/2 cup white wine
4 cups chicken or vegetable broth
1 cup pumpkin puree
1/2 cup grated Parmesan cheese
1/4 cup heavy cream
1 tsp sage leaves, chopped
Salt and pepper to taste
Steps:
In a large pot, melt the butter over medium heat. Sauté the onion until translucent.
Add the Arborio rice and stir for 1-2 minutes, until the rice is coated in the butter and onions.
Pour in the white wine and stir until it is absorbed by the rice.
Gradually add the broth, about 1/2 cup at a time, stirring continuously and waiting for each addition to be absorbed before adding more.
Once the rice is cooked and creamy, stir in the pumpkin puree, Parmesan cheese, heavy cream, and sage.
Season with salt and pepper to taste.
Serve hot with a sprinkle of Parmesan cheese and sage, if desired.
Conclusion
Fall is a wonderful time to experiment in the kitchen with the rich and flavorful ingredients of the season. These Fall Recipes Dinner demonstrate the versatility of classic ingredients like butternut squash, pork tenderloin, Brussels sprouts, and pumpkin. With a few simple steps and a touch of creativity, you can impress your family and friends with delicious and unique dishes that celebrate the best flavors of the season.
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