fall comfort food

The most delicious fall pumpkin pasta: Pasta shells with roasted squash and a thyme-infused Parmesan garlic cream sauce. Simple and luscious!

Pumpkin Pasta in Parmesan Garlic Cream Sauce

kabocha squash, approximately half of 1 medium kabocha or butternut squash

onion

olive oil

salt and black pepper

heavy whipping cream

garlic

thyme,

Parmigiano Reggiano cheese

butter

pasta shells

baby kale or spinach leaves

Peel the squash, remove the seeds and cut into 1-inch chunks. 

Preheat the oven to 400 degrees.

Combine the squash and onion on a large rimmed baking sheet. Toss with the olive oil, 1 teaspoon salt and 10 or 12 grinds of black pepper. Cover the pan with aluminum foil and bake 25 minutes. Remove the foil and stir the squash around with a spatula. Roast 15 minutes more, or until the squash is tender and lightly browned.

Pour the cream into a saucepan. Drop in the garlic cloves and thyme sprigs and bring to a simmer — lower the heat and watch that it doesn&#039;t boil over. Simmer 20 minutes, until the cream is slightly reduced and the garlic is soft. Remove from the heat and steep 10 minutes, then remove the garlic and thyme. Stir in 1/2 teaspoon salt and 1/2 cup of the cheese. Transfer the sauce to a serving bowl with the butter and keep warm.

Bring a 6 quart pot of water to a boil with 2 tablespoons kosher salt. Cook the pasta until al dente. Drain and add to the bowl with the sauce.

Add the squash and baby greens to the bowl and gently stir everything together until evenly coated with the sauce. Serve with the remaining cheese and chopped thyme sprinkled over the top.

Ultra creamy and delicious Thai inspired butternut squash red curry that is creamy, spicy, rich, and comforting! The sweet butternut squash pairs beautifully with all the red curry spices.

Thai Butternut Squash Red Curry

coconut oil oil

large shallots, chopped (or 2 small)

butternut squash (about 1.5 pounds)

ginger

red curry paste

yellow curry powder

(15 coconut milk

broth

fish sauce (omit

sugar

baby spinach

basmati rice, crushed cashews/ peanuts, cilantro, lime wedges

Heat the oil in a large, deep skillet...

Heat the oil in a large, deep skillet over medium high heat. Add the shallots and saute them for 5-6 minutes or until they just begin to get golden. Add the butternut squash and grated ginger, stir to coat with the oil.

Add the red curry paste, yellow curry powder...

Add the red curry paste, yellow curry powder and stir until all the butternut squash is nicely coated. Continue to cook the curry paste for 2-3 minutes or until it's fragrant. Add the broth, coconut milk, fish sauce, and sugar. Let the sauce come to a simmer before covering. Lower the heat and allow the squash to cook all the way through, about 12-18 minutes. You'll know it's done when you can easily pierce the butternut squash with the tip of a knife. Stir in the baby spinach and allow it to wilt.

Serve with basmati rice topped with crushed nuts,...

Serve with basmati rice topped with crushed nuts, cilantro, and lime wedges.

A simple beef barley soup made in the instant pot (pressure cooker). The beef is tender, veggies are perfectly cooked, and the barley is al-dente. It's seriously the simplest, most delicious soup. And it's healthy too!

Comforting Beef Barley Soup (Instant Pot)

½ pounds stew meat, cut into 1¼ inch pieces

baby bella mushrooms, quartered

(just

garlic,

tomato paste

beef broth (or vegetable)

water

bay leaves

½ teaspoon EACH: dried thyme AND mushroom powder (opt.)

pearl barley,

potato,

SAUTE: Season the stew meat with a good...

SAUTE: Season the stew meat with a good pinch of salt and pepper. Heat 1 tablespoon of oil in a large pot or in the instant pot over medium-high heat. Add ½ the stew meat and brown on all sides for about 2-3 minutes total. Remove meat to a plate and repeat with the second batch and the second tablespoon of oil. Add the mushroom to the pot and brown the mushrooms for 1-2 minutes or until they start picking up the brown bits left behind by the meat. Remove the mushrooms to the same plate as the stew meat.

VEGGIES: If needed, add a little more oil...

VEGGIES: If needed, add a little more oil to the pot and the mirepoix mix. Cook the veggies for 4-5 minutes or until the onions soften and become translucent. Add the garlic and cook for an additional 30 seconds before adding the tomato paste and letting it brown for an additional 30 seconds.

INSTANT POT: Add the stew meat, mushrooms, bay...

INSTANT POT: Add the stew meat, mushrooms, bay leaves, dried thyme, mushroom powder, water, beef broth, and barley to sautéed veggies in the instant pot, cover and hit the manual button (high pressure), and cook for 16 minutes. Allow the pressure to release before removing the lid. Hit the saute setting on the instant pot, covered (use the IP lid and just place it on top, don't lock.) Add the shredded potatoes allow the soup to cook for 10-15 minutes or until the potatoes are cooked through. Season with additional seasonings to taste and thin soup with additional water or stock if it gets too thick. Serve warm with chopped parsley on top and a loaf of crusty bread or crackers.

SLOW COOKER: to make the soup in the...

SLOW COOKER: to make the soup in the slow cooker, add the softened veggies, stew meat, mushrooms, bay leaves, dried thyme, mushroom powder, water, beef broth, and barley to the slow cooker and allow the soup to cook on the high setting for 3 hours or on the low setting for 6 hours. Add the shredded potatoes to the slow cooker during the last 1 hour of cooking. Season with additional seasonings to taste and thin soup with additional water or stock if it gets too thick. Season with additional seasonings as desired. Serve warm!

A tasty and healthy fall pasta recipe! Quick, one-dish vegetarian rigatoni pasta with roasted delicata squash in a chili cream sauce with wilted greens. 

Roasted Delicata Squash Pasta with Greens

delicata squash

extra virgin olive oil

salt

shallots onion

dried chile de arbol (crumbled,

balsamic vinegar

heavy cream

Parmesan cheese

Heat oven to 425 degrees.

Trim the stem and root end off the squash and slice it in half lengthwise. Slice each half in half again. Scrape a spoon along down the length of the pieces to remove the seeds and cut into ½-inch wide chunks. Put the squash in a large mixing bowl.

Add olive oil, salt, shallots, garlic and chili to the squash and toss together. Transfer to a rimmed baking sheet in a single layer and roast 20-25 minutes. The squash should be tender and nicely brown. Drizzle the balsamic over the squash as soon as it comes out of the oven and stir around gently with a spatula.

While the squash is roasting, bring a large pot of salted water to a boil. Cook the rigatoni until al dente. Before draining the pasta, add the greens to the colander. The brief contact with the boiling pasta water will wilt the greens. If you&#039;re using a tender green like arugula, just toss it in at the end.

Transfer the pasta and greens back to the cooking pot and stir in the cream and Parmesan.

Add the squash to the pasta and toss together. Serve hot with additional cheese and chili to your taste.

Creamy White Bean and Turkey Pumpkin chili is fall comfort food at its best.  A hearty creamy turkey chili you can make with canned pumpkin puree and cannellini beans. 

Creamy White Bean and Turkey Pumpkin Chili

onion (finely chopped (1 cup))

carrots (finely chopped (1- 1 1/2cups))

celery (finely chopped)

garlic (finely chopped)

coriander

paprika

cumin

red chili

black pepper

turkey thigh

thyme

unsweetened pumpkin purée

cannellini beans, drained

low-sodium chicken or vegetable broth

Kosher salt

Pour the oil into a 4 or 5 quart soup pot or Dutch oven and place over medium heat. Add the onion, carrots and celery and cook until the vegetables are softened, stirring occasionally.

Add the garlic and all the spices through the black pepper, stirring to coat in the oil. Add the turkey and cook until it's no longer pink, stirring and breaking the meat up with a spoon, about 8 minutes.

Add the herbs, pumpkin, beans, broth and 2 teaspoons salt. Bring to a simmer, partially cover and cook 25 minutes, adjusting the heat so it doesn't boil.

Remove from the heat and stir in the cream. Taste and adjust the seasoning, if needed. Serve in bowls.

Creamy coconut curry made with coconut milk, shrimp, and corn. It all starts with a homemade curry sauce that's as simple as tossing a few ingredients in the blender. This coconut green curry is luxurious yet easy enough for weeknights!

Creamy Coconut Curry with Shrimp and Corn

cilantro

turmeric

(15 ounce) can full fat coconut milk

chicken broth

shrimp,

corn kernels

lemon juice

rice, red pepper flakes, additional chipped cilantro

CURRY PASTE: combine the ingredients for the curry...

CURRY PASTE: combine the ingredients for the curry paste in a blender and blend until completely smooth.

SHRIMP + CORN COCONUT CURRY: Heat the oil...

SHRIMP + CORN COCONUT CURRY: Heat the oil in a large deep skillet over medium high heat. Add the prepared paste and turmeric and cook for about 2-4 minutes or until it's fragrant and thickens into a paste. Add the chicken broth, coconut milk, and salt and allow the curry to come to a simmer before adding in the shrimp and corn. Allow the curry to come back to a simmer before lowering the heat. Cover and let it cook for 5-7 minutes or until the shrimp curl into a 'c' shape. Turn the stove off, add 2 tablespoons of the lemon juice and give it a taste. Add the third tablespoon if desired. I prefer mine with 3 tablespoons.

SERVE: The curry with be a little thin,...

SERVE: The curry with be a little thin, it's thinner than a traditional curry but thicker than a soup. I like to serve it in a bowl with rice and top it with red pepper flakes and chopped cilantro!

My favorite recipe for Swedish meatballs nuzzled in a simple yet creamy brown gravy! Just like IKEA but only better. It's so good you'll wanna slurp it through a straw!

Seriously Amazing Swedish Meatballs in Brown Gravy

onion,

bread,

milk

beef

salt + ½ teaspoon black pepper

nutmeg

½ teaspoon EACH ground allspice AND garlic powder

EACH oil AND Worcestershire sauce

flour

sour cream

yellow mustard

egg noodles

In a large skillet, heat a tablespoon of...

In a large skillet, heat a tablespoon of butter over medium heat. Add the onions and allow them to soften and become translucent about 3-5 minutes. Remove to a medium bowl and allow them to cool.

In a small bowl, pour the milk over...

In a small bowl, pour the milk over the bread and press down with a spoon or your fingers so that the bread soaks up all the milk, let sit 5 minutes.

When the onions have cooled, add the ground...

When the onions have cooled, add the ground beef, bread mixture, an egg, salt, pepper, nutmeg, and allspice to the bowl and mix until just combined. Don't overmix the meat as it will result in tough meatballs. Shape into 18-22 meatballs that are about 1- 1 ¼ inch in diameter.

Heat 1 tablespoon of butter along with oil...

Heat 1 tablespoon of butter along with oil in a skillet over medium-high heat. Add the meatballs and cook for 6-9 minutes, turn every couple of minutes to ensure even browning. Remove to a plate. If you don't have a skillet large enough to hold all the meatballs, do it in batches, do not overcrowd the pan, you don't want them to steam as they won't develop that brown outer crust and as a result, the sauce will be very light in color.

Add the remaining 3 tbsp of butter to...

Add the remaining 3 tbsp of butter to the skillet on medium-low heat. Sprinkle the flour in and whisk for 1-2 minutes or until it turns golden brown. Slowly pour the beef broth in while you whisk. Lower the heat, whisk in the sour cream until it dissolves completely.

Add the garlic powder, a ½ teaspoon of...

Add the garlic powder, a ½ teaspoon of mustard, and Worcestershire sauce and let come to a gentle simmer before lowering the heat. Allow sauce to thicken for 6-10 minutes or until it reaches desired consistency. Taste and adjust with additional mustard as desired. Add meatballs in when there are 4 minutes remaining. Keep in mind the sauce will thicken as it sits, so if you aren't serving right away, consider leaving it a little thinner. Serve on top of buttered egg noodles or mashed potatoes. Top with fresh parsley if desired!

Top 7 fall comfort food recipes from across the web

The most viewed fall comfort food recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Pumpkin Pasta in Parmesan Garlic Cr...

Thai Butternut Squash Red Curry

Comforting Beef Barley Soup (Instan...

Roasted Delicata Squash Pasta with ...

Creamy White Bean and Turkey Pumpki...

Creamy Coconut Curry with Shrimp an...

Seriously Amazing Swedish Meatballs...

Top 7 fall comfort food recipes from across the web

The most viewed fall comfort food recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pumpkin Pasta in Parmesan Garlic Cr...

Thai Butternut Squash Red Curry

Comforting Beef Barley Soup (Instan...

Roasted Delicata Squash Pasta with ...

Creamy White Bean and Turkey Pumpki...

Creamy Coconut Curry with Shrimp an...

Seriously Amazing Swedish Meatballs...

The most viewed fall comfort food recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine