Tag Archives: fall recipes

Savoury Pumpkin, Feta & Sage Muffins You’ll Crave More Than Cornbread

It’s fall, so you know what that means: cue pumpkin everything! But instead of opting for all the sweet treats, think savoury for a change. We wanted to make a muffin that would stand up to its cornbread contender and taste equally full-flavoured with hints of sweetness. The marriage of pumpkin, feta and sage makes for a sweet, salty and earthy flavour that achieves just that. A quick tip: when buying pumpkin puree, grab the unsweetened, sugar-free stuff. And, if you like a little extra texture, you can always dice up about 1 cups’ worth of pumpkin or butternut squash, roast it and fold it into the batter along with the feta and sage for extra bite. Slather some butter on these when warmed, or eat them as is – either way, they make for the perfect addition to your autumn menu.

Savoury Pumpkin, Feta & Sage Muffins

Prep Time: 10 minutes
Bake Time: 25 minutes
Total Time: 35 minutes
Servings: 9 muffins

Ingredients:

2 cups almond flour
2 tsp baking powder
¼ tsp sea salt
Pinch of pepper
½ cup + 2 Tbsp pumpkin puree
2 eggs
2 Tbsp extra-virgin olive oil
2 Tbsp almond milk
1 tsp maple syrup
½ cup crumbled feta
2 Tbsp fresh sage, finely chopped
3 Tbsp pumpkin seeds

Directions:

1. Preheat the oven to 350°F.
2. In a bowl, mix together the dry ingredients.
3. In a separate bowl, whisk together the wet ingredients (pumpkin puree, eggs, oil, milk and maple syrup). Then pour the dry ingredients into the wet bowl and mix to combine. Fold in the feta and sage.

4. Oil a muffin tin or add liners to them, pour about ¼ cup of batter into each muffin hole.

5. Top the muffins with pumpkin seeds and bake in the oven for 25 minutes or until an inserted toothpick comes out clean. Ensure the muffin tray is placed on the top rack of the oven to prevent the bottoms from burning.

We’re here to keep you salivating with these 20 perfect pumpkin recipes that aren’t dessert. Still craving sweets? Try these 30+ warm and cozy fall treats.

Indulgent Yet Healthy Apple Pie Squares with Date Caramel Sauce

Everyone loves a warm, gooey, flaky apple pie, especially come fall. We took the classic recipe and turned it into indulgently delicious squares. They also happen to be healthy for you: they’re filled with good fats, natural sweeteners, fibre and vitamin-rich apples, of course! A date caramel sauce is the finisher, as it gets generously drizzled on top for extra sweetness. You’ll fall so in love with the simple, healthy caramel sauce you may even want to double the recipe for it and spread it over toast, sliced apples or eat it by the spoonful.

Healthy Apple Pie Squares with Date Caramel Sauce

Prep Time: 35 minutes
Bake Time: 30 minutes
Total Time: 65 minutes
Servings: 8 squares

Ingredients:

Crust & Topping
2 cups almond flour
1 cup rolled oats
2 Tbsp coconut sugar
¼ tsp sea salt
⅓ cup coconut oil
1 egg
¼ cup roughly chopped walnuts

Filling
4 cups mix of granny smith and Fuji apples, peeled, cored & thinly sliced
1 Tbsp lemon juice
1 ½ tsp cinnamon
1 Tbsp coconut sugar
1 Tbsp coconut oil, melted

Date Caramel
6 medjool dates, pitted
½ cup warm water
2 Tbsp dairy-free milk
1 tsp pure vanilla extract
Pinch of sea salt

Directions:

Crust & Topping
1. Preheat the oven to 350°F.
2. Make the crust. In a food processor, pulse the almond flour, oats, coconut sugar and sea salt using the “S” blade until combined.
3. Add the coconut oil and egg, pulsing until the mixture is crumbly like sand.
4. Take half of the mixture, place it to the side and mix in the roughly chopped walnuts (this will be used as the topping). The other half of the dough will become the bottom crust.

5. Oil a 7×11 baking dish (or put parchment paper down) and place half the dough into the dish. Push it down using your hands or the back of a measuring cup until it is evenly spread out. Poke a few holes with a fork for heat to escape.
6. Bake in the oven for 10 minutes until golden and remove.

Filling
1. In a bowl, mix together the apples, lemon juice, cinnamon and coconut sugar.

2. Place a pot on the stove over medium-low heat and melt coconut oil. Add in the apple mixture and stir until apples begin to soften (this will take about 10 minutes). The apple juices should be mostly evaporated at this point. The longer you allow to stew, the softer and mushier the apples will become. If you prefer a chunkier texture, spoon the cooked apples over top of the crust and spread out evenly. If you prefer a smoother texture, mash the apples with the back of a spoon to create a paste, then spread evenly over the crust.

3. Take the remaining crust and disperse it over the apples in crumbly chunks. It should look rustic, so there’s no need to place it over gently.

4. Place the dish in the oven and bake for 20 minutes.
5. Take the dessert out of the oven when ready, allow to cool completely to room temperature before slicing into squares. Cut them into 8 even pieces.

Date Caramel
1. As the apple pie squares are baking, make the date caramel sauce.
2. Place all ingredients in a food processor or high-speed blender (if you have a mini blender or processor, use that instead) and blitz until creamy. If it’s too thick, add more water, about 1 Tbsp at a time.
3. Once the squares are cut and cooled, drizzle the date caramel sauce all over.

Make the most of your apple bounty with these Irresistible Apple Desserts for Fall, Our Easiest Apple Crisp Recipes and Anna Olson’s Best Apple Desserts.

Tasty Thai “Fall” Rolls with Pumpkin-Coconut Sauce (That You Can Make Ahead!)

A Thai-style appetizer with a Thanksgiving twist, these “fall” rolls offer a light bite before the main event. Inspired by the fresh summer rolls enjoyed at Thai restaurants, this autumnal version with roasted sweet potato and cabbage, soba noodles and peanuts is paired with a savoury coconut milk and pumpkin sauce spiced up with sriracha and juicy lime. They’re healthy, easy to prepare and can be made ahead up to one day – a bonus when holiday entertaining

Create your own filling to use up leftovers like roasted Brussels sprouts and squash, or add a bit of protein with shredded roasted turkey. You can even wrap up a Thanksgiving meal with all the trimmings. There are no rules to roll.

Fresh Thai “Fall” Rolls with Pumpkin-Coconut Dipping Sauce

Prep Time: 20 minutes
Cook Time: 40 minutes
Cool Time: 20 minutes
Total Time: 1 hour 20 minutes
Makes: 15 to 20 rolls

Ingredients: 

Filling
2 medium sweet potatoes, peeled and cut into ¼-inch sticks
5 cups shredded green cabbage or quartered Brussels sprouts
2 Tbsp toasted sesame oil, plus more for noodles
2 Tbsp soy sauce, plus more for noodles
2 Tbsp rice vinegar
½ (363g) pkg (2 bundles) buckwheat soba noodles 

Coconut-Pumpkin Dipping Sauce
1 (160mL) small can coconut milk
⅓ cup pumpkin purée
Juice of 1 lime
2 Tbsp soy sauce
1 Tbsp maple syrup
1 tsp toasted sesame oil
Sriracha, to taste 

Assembly
15 to 20 rice paper wrappers
3 green onions, sliced into matchsticks
1 cup fresh basil leaves or cilantro leaves
¼ cup roasted peanuts (salted or unsalted), roughly chopped
Black or white sesame seeds

Directions: 

1. Preheat oven to 375ºF. Line a large rimmed baking sheet with parchment paper. Add squash, cabbage, olive oil, sesame oil, soy sauce and rice vinegar, and then toss to combine and spread into a single layer. Roast for 20 minutes, toss and roast for a further 15 to 20 minutes, until vegetables are very tender and beginning to caramelize. Set aside to cool to room temperature, or store airtight in the refrigerator for up to 3 days.

2. Cook noodles according to package directions. Drain, rinse and drain well again. Transfer to a medium bowl and toss with a splash of additional sesame oil and soy sauce to coat and prevent the noodles from clumping. 

3. For the sauce, in a medium bowl whisk all ingredients well to combine so no lumps remain. If the coconut milk is cold, there will be lumps that refuse to whisk; if this happens, heat mixture in a pot over low heat, whisking constantly, until they melt. Pour into a serving bowl, or store airtight in the refrigerator for up to 1 week. The sauce will firm as it cools, which tastes great, too – bring to room temperature for a looser dipping sauce consistency. 

4. To assemble, fill a large pie plate or rimmed baking sheet with warm tap water. Have all the filling and assembly ingredients chopped and within arm’s reach. Line a baking sheet or plate with parchment paper and have a few damp paper towels handy. Working one rice paper wrapper at a time, re-hydrate for 20 to 30 seconds in warm water until pliable, and place on a clean service.

5. To the wrappers, in the bottom third leaving a portion of rice paper wrapper exposed at the bottom, add a small amount (about ⅓ cup total) of roasted vegetables, noodles, green onions, basil and peanuts. Tuck in the bottom, then the sides and continue to roll away from you to seal. Place on prepared baking sheet and cover with a damp paper towel to avoid drying out. Repeat with remaining wrappers and filling. If making ahead, wrap each roll individually in plastic wrap and transfer to an airtight container for up to one day; unwrap before serving.

6. Add rolls to plate next to dipping sauce, sprinkle the rolls and sauce with sesame seeds, and then serve. 

With an appetizer covered, it’s time to figure out the main course – here are some hacks to keep stress down in the kitchen.

This Cheesy, Comforting Butternut Squash Tartiflette is a Cold-Weather Must

Tartiflette is a dish from the Savoie region of France, popular in the Alps because it’s so hearty. A rich and comforting layered dish featuring potatoes, onions, lardons (bacon) and, traditionally, Reblochon cheese. Here, we’ve substituted butternut squash for some of the potatoes, making for a slightly sweeter bake that works well with the strong cheese. If you can’t find Reblochon, swap for any soft cheese with a washed rind (think Brie, Époisses or Cru du Champlain).

Pair the decadent dish with a simple green salad, or, if serving as a side, sprinkle a little chopped parsley on top – it’s not traditional, but it adds a hit of freshness (and colour!).

Comforting Butternut Squash Tartiflette

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Serves: 8

Ingredients:

2 Tbsp olive oil
1/2 lb (227g) Yukon Gold potatoes, peeled and chopped into 1-inch (2cm) cubes
1/2 small butternut squash (approx. 3/4 lb/ 350g), peeled and chopped into 1-inch (2cm) cubes
8 slices bacon (approx. 7oz/ 200g), roughly chopped in small cubes
1 large onion (approx. 7oz/ 200g)
2 large cloves garlic, minced
14oz (400g) Reblochon cheese (or alternative variety)
Salt and pepper, to season
Curly parsley, for garnish

Directions:

1. Pre-heat oven to 400˚F.
2. Heat the oil over medium heat in a large skillet (big enough to hold all your potatoes and squash cubes). Shallow fry the potato and squash cubes until they start to colour, stirring occasionally (watch the squash, it will caramelize faster than the potatoes). This will take around 5-7 minutes.
3. Remove the potatoes and squash from the skillet and drain on paper towels.
4. Add the bacon to the skillet and fry until it’s just starting to colour (approx. 3-5 minutes, depending on how small you’ve cut the bacon). You want it fully cooked but not crispy. Remove the bacon from the skillet and drain on paper towels.

5. Add the onions and garlic to the skillet and cook, stirring occasionally, for about 5 minutes, until the onions are translucent. Remove the onions from the pan and drain on a paper towel.
6. Cut the Reblochon in half horizontally and cut one half into small strips. Cut the other half into small cubes.

6. In an oven-proof dish large enough to hold all the ingredients, layer half the onions, garlic and bacon.

7. Top with half the squash mixture and dot with some of the cheese cubes.
8. Repeat the process, layering the rest of the onions, then bacon, then the squash mixture.

9. Top with the strips of cheese, alternating the rind facing in and out with each strip. The cheese will not cover the top of the dish entirely (you will have some gaps and be able to see the squash and potatoes underneath).

10. Bake for 25 minutes at 400˚F, then turn the broiler on high and broil for approx. 5 minutes or until the cheese is bubbling and golden.
11. Remove from the oven and allow to cool slightly before serving. Garnish with the parsley. Bon appetit!

For more cheesy, melt-in-your-mouth recipes that’ll warm your insides, try these 18 classic french dishes that are the definition of comfort food.

Fall Chia Puddings 3 Ways: Apple Pie, Pumpkin Pie & Chocolate Chai

When September rolls around, I become a little bit of an enthusiast for all things fall. I like to incorporate the cozy flavours of the season into each meal of the day, and breakfast is no exception! These chia puddings are like biting into your favourite autumn dessert: apple pie, pumpkin pie and chocolate chai. They require minimal prep, and are so good for you, as chia seeds are loaded with nutrients. Pumpkin pie for breakfast? Yes, please!

Prep Time: 30 minutes
Total Time: 8 hours
Servings: 2

Apple Pie Chia Pudding

Ingredients
1 cup almond milk
¼ cup chia seeds
2 Tbsp pure maple syrup
1 tsp pure vanilla extract
¼ cup unsweetened apple sauce
½ tsp ground cinnamon
1 pinch ground nutmeg
1 medium apple, thinly sliced
1 Tbsp walnuts or pecans, roughly chopped
Coconut whip, for topping (refer to this recipe, if desired)

Directions
1. In a medium size mixing bowl, whisk the almond milk, chia seeds, maple syrup, vanilla, apple sauce, cinnamon and nutmeg until well blended. Let stand for 30 minutes.
2. Whisk mixture a second time to distribute the chia seeds. Transfer mixture to a glass jar or serving bowl. Cover and refrigerate overnight.
3. When ready to serve, top with sliced apple, nuts and coconut whip.

Pumpkin Pie Chia Pudding

Ingredients
1 cup almond milk
¼ cup chia seeds
2 Tbsp pure maple syrup
1 tsp pure vanilla extract
¼ cup pumpkin puree
¼ tsp ground cinnamon
¼ tsp ground ginger
1 pinch ground nutmeg
1 pinch ground cloves
1 pinch ground allspice
1 Tbsp walnuts or pecans, for topping
Coconut whip, for topping (refer to this recipe, if desired)

Directions
1. In a medium size mixing bowl, whisk the almond milk, chia seeds, maple syrup, vanilla, pumpkin, cinnamon, ginger, nutmeg, cloves and allspice until well blended. Let stand 30 minutes.
2. Whisk mixture a second time to distribute the chia seeds. Transfer mixture to a glass jar or serving bowl. Cover and refrigerate overnight.
3. When ready to serve, top with nuts and coconut whip.

Chocolate Chai Chia Pudding

Ingredients
1 cup almond milk
¼ cup chia seeds
2 Tbsp pure maple syrup
1 tsp pure vanilla extract
1 Tbsp chai concentrate (optional)
1 Tbsp cocoa powder
¼ tsp ground cinnamon
1 pinch ground cardamom
1 pinch ground ginger
1 pinch ground allspice
1 pinch ground cloves
1 pinch ground nutmeg
1 Tbsp mini dark chocolate chips
Coconut whip, for topping (refer to this recipe, if desired)

Directions
1. In a medium size mixing bowl, whisk the almond milk, chia seeds, maple syrup, vanilla, chai concentrate, cocoa powder, cinnamon, cardamom, ginger, allspice, cloves and nutmeg until well blended. Let stand 30 minutes.
2. Whisk mixture a second time to distribute the chia seeds. Transfer mixture to a glass jar or serving bowl. Cover and refrigerate overnight.
3. When ready to serve, top with chocolate chips and coconut whip.

Stay warm and cozy this season with this healthy apple pie oatmeal breakfast bake, these vegan pumpkin spice pancakes or this streusel-topped pear kuchen cake.

Easy No-Bake Pumpkin & Dark Chocolate Granola Bars

Get into the fall spirit with these simple no-bake granola bars with a pumpkin twist! While store-bought varieties are often filled with unhealthy preservatives, these homemade bars contain more wholesome ingredients. The end results produce a delightfully chewy, chocolate snack that encompasses all the cozy flavours of autumn. I recommend using almond butter, as it has a much more neutral taste than peanut butter. This recipe is also vegan and dairy-free, making it an ideal treat for everyone this season.

Easy No-Bake Pumpkin & Dark Chocolate Granola Bars

Prep Time: 15 minutes
Total Time: 60 minutes
Servings: 12 bars

Ingredients:

3 cups quick cooking oats
½ cups natural almond butter
¼ cup coconut oil
¼ cup pumpkin puree
⅓ cup pure maple syrup
1 tsp vanilla extract
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
¼ tsp ground cloves
¼ tsp ground allspice
½ cup pumpkin seeds
½ cup mini dark chocolate chips

Directions:

1. Grease an 8-inch square baking dish and line with parchment paper. Leave an inch or so of overhang for easy removal. Set aside.
2. In a saucepan over low heat, add the almond butter, coconut oil, pumpkin puree and maple syrup. Whisk until well blended.
3. Remove from heat. Stir in the vanilla, cinnamon, ginger, nutmeg, cloves and all spice. Let cool slightly.

4. Transfer mixture to a large mixing bowl. Fold in the oats followed by the pumpkin seeds and chocolate chips.
5. Transfer mixture to prepared baking dish. Press down gently to firm.

6. Let chill for 60 minutes in the freezer before slicing. To store bars, place in a lidded Tupperware. Can be refrigerated for a week or stored in the freezer for up to a month.

Get your pumpkin fix with these grain-free chocolate chip muffins, vegan pumpkin pie cups with coconut whip or decadent pumpkin pie swirl brownies!

This Vegan Thai Curry Pumpkin Soup with Coconut Milk Takes Less Than 30 Minutes

A warming bowl of Thai coconut curry soup is made even better with the addition of pure canned pumpkin. A fiery twist on the many squash soup recipes out there, this robust vegan pumpkin version is layered with flavour, coming through with a delicate balance of salty, sour, citrusy, sweet and savoury tastes. Both pumpkin and coconut milk provide dairy-free creaminess to the vegan soup base, which is super satisfying on its own, but can be quickly made into a heartier meal with cubes of firm tofu and shredded bok choy stirred in until heated through. For additional heft, a few spoonfuls of natural peanut butter or a handful of unsalted roasted peanuts would be delicious.  Make this easy vegan pumpkin soup recipe your own, experimenting with the Thai-inspired tastes you find most appealing.

Vegan Spicy Thai Curry Pumpkin Soup with Coconut Milk

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4

Ingredients:
2 Tbsp coconut oil
1 Tbsp toasted sesame oil
1 onion, diced
2 cloves garlic, minced
2 Tbsp vegan Thai red or yellow curry paste
1 Tbsp peeled minced fresh ginger
1 (3-inch) stalk lemongrass, bruised
2 cups low-sodium vegetable broth, plus more to thin as needed
1 (15 oz) can pure pumpkin puree or 2 cups fresh pumpkin puree
2 Tbsp tamari or soy sauce
1 (14 oz) can coconut milk, 1 Tbsp reserved for garnish
2 Tbsp lime juice, plus more for serving
1/3 cup shredded Thai basil or fresh cilantro
3 red Thai chilis, sliced or minced

Directions:
1. In a large pot, heat coconut oil and sesame oil over medium heat until shimmering. Add onion, garlic, curry paste, ginger and lemongrass, reduce heat to medium-low, and cook until onions are softened, about 10 minutes.

2. Add broth, pumpkin and tamari or soy sauce. Bring mixture to a boil, reduce to a simmer, cover and cook for 10 minutes. Remove lid and discard lemongrass. Stir in coconut milk and lime juice. Using an immersion blender, puree soup until smooth, or transfer to a blender and puree soup in batches. If soup is too thick for your preference, thin with additional broth until desired consistency.

3. Reheat soup over low heat, ladle into bowls, swirl over reserved coconut milk and top with basil or cilantro and chili. Serve with additional lime juice.

Want more easy pumpkin recipes to make this autumn? See here for 12 Incredible Ways to Hack a Pumpkin and 35 Creative Pumpkin Recipes to Try This Fall.

This Butternut Squash and Goat Cheese Galette is the Perfect Meatless Main

Thanksgiving and the holiday season can often be a challenge if you’re a vegetarian – or if you’re entertaining vegetarian guests.  I always like to make sure my non meat-eating company is offered more than a “meal” consisting of a bunch of side dishes. The good news? This hearty and appetizing galette is sure to please. An all-butter pastry filled with roasted butternut squash, onions, sage and goat cheese is both filling and festive, and would make the perfect addition to any holiday table. It’s actually a wonderful main dish for both vegetarians and meat-eaters alike! It’s also great to prepare ahead of time – and to make things even easier, you can substitute a store-bought shortcrust pastry.

Roasted Butternut Squash and Goat Cheese Galette

Prep Time: 15 minutes (plus chilling time)
Cook time: 65 minutes
Servings: 4-6

Ingredients:

Pastry:
1 1/2 cups all-purpose flour
Pinch flaky sea salt
1 stick (8 Tbsps) unsalted butter
1 large egg
2-3 Tbsps ice cold water

* You can also substitute for store-bought pastry crust

Filling:
1 lb (450g) peeled and cut into 1-inch (2 cm) cubes butternut squash (approx. 1/2 medium butternut squash)
3 Tbsps olive oil
Flaky sea salt
Freshly ground black pepper
2 large onions (approx. 200 g each), thinly sliced
6 fresh sage leaves, finely chopped

Assembly:
150 g firm goat cheese, sliced into 1/2 cm rounds
1 large egg, lightly beaten, for egg washing the edges of the tart
1 cup baby arugula, loosely packed
4 Tbsps pine nuts
Olive oil, for drizzling

Directions:

Pastry:
1. Whisk the flour and salt in a large bowl. Add the cubed butter and, using your fingertips, lightly rub the butter into the flour until it resembles large breadcrumbs with some pieces the size of small peas. You can also use a pastry blender for this job.
2. Make a well in the middle of the flour mixture and add the egg. Using a wooden spoon, mix the egg into the flour until completely combined.
3. Add the water and mix until the dough is firm enough to form a ball when you press it together with your fingers—it might be a little crumbly, but form the dough into a disk and wrap it tightly in plastic wrap.
4. Refrigerate for at least 1 hour, or up to 3 days in the fridge. You can also freeze the dough, tightly wrapped in plastic for up to 3 months. Thaw it overnight in the fridge before you roll and bake.

Filling:
1. Pre-heat the oven to 425˚F.
2. Line a large baking tray with parchment paper and spread the butternut squash in a single layer on the tray.
3. Drizzle with 1 tablespoon olive oil and season with the flaky sea salt and pepper.
4. Bake for 15-20 minutes until the squash starts to brown.
5. Remove from the oven and allow to cool.
6. In a small skillet, heat 2 tablespoons olive oil over medium heat.
7. Cook the onions for about 5 -6 minutes until they start to soften and colour slightly.
8. Stir in the chopped sage and allow to cool.

Assembly:
1. Preheat oven to 400˚F. Line a baking tray with parchment paper.
2. Remove pastry from the fridge and let it sit for about 10 minutes so it’s easier to work with.
3. Roll out the pastry to approximately 14-inches (35 cm) in diameter. Place the pastry on the parchment-paper lined baking tray.
4. Spread the cooked onions evenly around the pastry base, leaving approximately 2-inches (5 cm) around the edge.
5. Layer the cooked squash in a single layer over the onions.
6. Tuck the goat cheese rounds around the tart (some of them underneath the squash).
7. Fold the pastry up and around the edges of the filling, crimping slightly with your fingers as you go, and brush the edges of the galette with the egg wash.
8. Bake until the cheese is melted, the edges of the tart are golden brown and the bottom is cooked through, 45 minutes.
9. Remove from the oven and allow to cool slightly on a wire cooling rack. Serve warm or at room temperature topped with the arugula, pine nuts and a drizzle of olive oil.

Looking for more crowd-pleasing vegetarian dishes? See these 24 Vegetarian Thanksgiving Recipes (Including Stuffing!). And since the holidays are nothing without dessert, we’ve got you covered with these Vegan Thanksgiving Desserts Everyone at Your Table Will Love.

The Creamy Gluten-Free Kabocha Squash Gnocchi You’ll Crave This Fall

Gnocchi always sounds like one of those challenging homemade meals, when in reality it’s pretty simple to make, and you will certainly feel like an accomplished home-chef once you prepare it! What’s so special about this particular gnocchi is it uses nutrient-rich Japanese kabocha squash instead of the typical white potato, adding gorgeous colour, bold flavour and a natural sweetness you often don’t find in the traditional version of this dish. This recipe is also completely gluten-free, there is no white flour here; rather a delightful mix of brown rice flour and buckwheat flour. Pairing it with a garlic sage cream sauce makes this meal complete!

Creamy Gluten-Free Kabocha Squash Gnocchi

Prep Time: 1 hour
Cook Time: 10 minutes
Servings: 4

Ingredients:

Gnocchi:
3 cups kabocha squash, peeled and cut into large cubes
1/2 cup brown rice flour + extra for rolling
1 cup buckwheat flour
1 egg
1/2 cup Parmesan cheese, grated
1/2 tsp sea salt

Cream Sauce:
3 tsp tapioca starch
3/4 cup plain, unsweetened almond milk or dairy milk
2 Tbsp butter
2 cloves garlic, minced
8 fresh sage leaves
1/2 tsp lemon juice

Directions:

Gnocchi:
1. Peel the kabocha squash (you can use a sharp knife, as a peeler mostly likely won’t do the trick). Once peeled, cut into large pieces, steam it until it’s soft and a fork can easily puncture through the squash pieces.
2. Mash it by hand or in the food processor and allow it to cool.
3. Once cooled, mixed the squash mash with brown rice flour, buckwheat flour, an egg, cheese and salt. Use your hands to combine and form a dough.
4. Flour a clean surface with extra brown rice flour and divide the dough into 3 separate balls.
5. Roll each ball out into long, thin logs and add extra flour if the dough becomes too sticky.

6. Cut into 1/2 inch cubes and then roll the gnocchi down the fork tines to make indentations.
7. When the gnocchi is ready, boil a large pot of water and salt it.
8. Add the gnocchi to the water. When it floats to the surface, it’s cooked. Remove it with a slotted spoon. Don’t overcrowd the gnocchi in the pot, work in batches if you need to.

Cream Sauce:
1. Whisk together the tapioca and the milk until it’s smooth.
2. Place a saucepan over medium heat, add the butter, then drop in the garlic for a few seconds before adding the sage. Once the sage crackles slightly in the butter, add the milk and tapioca mixture.
3. Take this down to a simmer to allow ingredients to infuse together and for the sauce to thicken.
4. Once thicker, add the lemon juice.
5. Take off the heat and drizzle the sauce over the gnocchi. Top with extra cheese, if you please!

For more heavenly gluten-free recipes, check out these 30 Delicious Gluten-Free Dinners and 18 Great Gluten-Free Party Appetizers.

Vegan Pumpkin Pie Cups with Coconut Whipped Cream

Pumpkin-flavoured everything defines the fall season, and pumpkin pie, the original, is no exception. This vegan version (in mini, bite-sized form!) uses coconut in a few different ways – flour, milk and sugar – to achieve a tender dairy-free crust, trademark custardy interior and must-have whipped cream topping. But rest assured, even with all of that coconut, the flavour is loud and clear: pumpkin pie with whipped cream!  The coconut is used for butteriness and richness, which vegan desserts require in order to achieve the familiar texture, taste and appearance of traditional baked goods. Spelt flour lends a nutty, wholegrain note to the pastry, but doesn’t have a too-strong flavour, like whole-wheat flour can. Spelt flour is also lower in gluten (not gluten-free), which means a more tender, flaky pie crust, naturally.   

Prepare the pastry the day before so it’s ready to take form in your muffin tin the day you want to serve these miniature vegan treats. Leftover pumpkin pie cups will last for one day at room temperature, or for a few days in the refrigerator. 

Vegan Pumpkin Pie Cups with Coconut Whipped Cream

Prep Time: 30 minutes
Bake Time: 30 minutes
Chilling and Cooling Time: 8 hours 20 minutes
Total Time:
 60 minutes (not including chilling and cooling time)
Servings: 10 to 12 pie cups

Ingredients:

Spelt Pastry:
1 1/2 to 1 3/4 cups light spelt flour, plus more for rolling
1 Tbsp coconut sugar
Pinch, salt
1/3 cup cool coconut oil (solid but still scoopable); or cold unsalted vegan stick butter, cubed
2 tsp distilled white vinegar
1 to 5 Tbsp ice water

Pumpkin Pie Filling:
1 (15 oz) can pumpkin puree
3/4 cup coconut sugar or dark brown sugar
2 Tbsp coconut flour
2 tsp pumpkin spice, plus more to garnish
Pinch, salt
1 cup canned coconut milk (not light or reduced fat)

Coconut Whip:
1 (14 oz) can coconut milk, refrigerated for 24 hours, unshaken
1 Tbsp maple syrup
1/4 tsp vanilla extract

Garnish:
1/4 cup crystallized ginger pieces

Directions:

Spelt Pastry:
1. In a food processor, pulse 1 1/2 cups flour, sugar and salt until combined. Distribute pieces of coconut oil or butter over top of flour and pulse until incorporated and a coarse meal forms. Sprinkle over vinegar followed by 1 Tbsp of water. Briefly pulse dough until it begins to hold together. If it’s too sticky, add more flour; if it’s too dry, add water 1 Tbsp at a time.
2. Tip dough onto a piece of plastic wrap and form into a disc. Wrap and refrigerate for at least 2 hours, up to 1 day.
3. Bring the dough out of the refrigerator and rest at room temperature until still cool but you are able to roll, about 20 to 30 minutes.
4. Sprinkle a large clean surface and rolling pin with additional flour. Unwrap dough and roll into a large, 1/4-inch-high round. Using a 4- to 5-inch cookie cutter or drinking glass, cut circles of dough, re-rolling as needed, for 10 to 12 circles. Fit circles into a 12-count muffin tin, removing any air pockets from the bottom. The pastry should be almost or just touching the top of the muffin rim.
5. Refrigerate formed pastry cups for at least 1 hour, or until completely chilled. Meanwhile, prepare the filling and coconut whipped cream.

Pumpkin Pie Filling:
1. In a large bowl, whisk to combine pumpkin and sugar. Sift over coconut flour, pumpkin spice and salt, and then whisk again until smooth. Slowly whisk in coconut milk until fully incorporated.

Coconut Whip:
1. Remove coconut milk can from refrigerator (don’t shake) and open. Spoon only the thick creamy top into a bowl and reserve watery liquid below for another use (in baking, smoothies, soups or sipping).
2. With electric beaters, whip coconut cream until it begins to get fluffy with soft peaks, 2 to 3 minutes. Once desired texture has been reached, beat in maple syrup and vanilla. Cover and refrigerate until ready to serve, up to 1 day.

Baking and Assembly:
1. Position an oven rack in the middle of the oven. Preheat oven to 350ºF. Fill chilled pastry cups to the top with filling, smoothing slightly to flatten.
2. Bake for 15 minutes, rotate pan and bake for another 10 to 15 minutes until filling is dry to the touch and both the filling and pastry are beginning to brown. Cool in the pan for 20 minutes. Run a knife around the outside of each cup to loosen, and transfer to a wire cooling rack to cool completely, about 5 hours.
3. To serve, dollop cooled pumpkin cups with coconut whip and sprinkle with crystalized ginger and/or additional pumpkin spice, if desired. Enjoy immediately.

Looking for more vegan pumpkin recipes? Try these Vegan Pumpkin Scones with Maple Glaze or Vegan and Paleo Pumpkin Blondies.