Last weekend was the most beautiful fall weekend. Warm yet crisp, sunny, and fantastic colors all around.
Chris, his sister Emily, cousin Sarah, and I headed to Larriland Farm to pick apples and pumpkins.
Larriland Farm is a great place to go during the fall because there is so much to see and do.
Larriland Farm allows you to pick apples, pumpkins, flowers, and seasonal fruit and vegetables. But there is also food, games, a haunted house, a hay maze, and animals! We did a little bit of everything!
Stirring the Witch's Pot
I guess we got there a little late in the season because there were hardly any apples left, and the pumpkins were very picked over. We made the most of it though and came home with a few goodies.
The day was finished off with pumpkin carving and pumpkin chocolate chip cookies.
There was also an experiment with Homemade Butternut Squash and Pumpkin Butter that turned out really well.
This is some of the best squash butter I’ve ever tasted. And the really great thing about it is you can make it savory or sweet. It’s perfect on toast with a little almond butter, but you can also make it savory and include it in your dinner dishes.
Homemade Butternut Squash and Pumpkin Butter
Ingredients:
1 Large Butternut Squash
1 Can Organic Pumpkin
1/2 C Brown Sugar
1/4 C Lemon Juice
1 tsp Cinnamon
1 tsp Pumpkin Pie Spice
1 tsp Nutmeg
1 tsp Salt
Splash of Apple Cider and Orange Juice (Optional)Directions:
Cut the large butternut squash in cubes and remove skin. Roast at 400* for 40 minutes or until very tender. Let the roasted squash cool and add it to a high speed blender, or food processor with the remaining ingredients. Mix until velvety and smooth. Transfer to a saucepan and heat on low heat for about 20-30 minutes stirring occasionally. Transfer squash butter to a clean container and store in the refrigerator for 2-3 weeks.Copyright © 2011 Eat, Drink, and Be Hopeful All Rights Reserved
This squash butter makes a perfect sauce on top of almond crusted chicken for a weeknight meal.
You can also make it into a delicious pasta sauce by adding garlic, cream, salt, pepper, and olive oil. This was out of this world. A little sweet, a little savory, and adds just the right amount of fall flavor to your dish.
But here’s a little secret. I’ve been trying to avoid as much dairy as possible for digestion reasons, and I found a great alternative at the supermarket. It’s called Mimic Cream and is made from almonds, cashews, rice starch, and a few other ingredients. It’s 100% non dairy and 100% non soy. It acts just like cream, and worked PERFECTLY in this sauce. You must try this recipe out for yourself.
Vegan Creamy Butternut Squash Sauce
Serves 1-2 peopleIngredients:
1 C Butternut Squash and Pumpkin Butter
1 garlic clove
1 Tbs Olive Oil (or you could use Macadamia Nut Oil for extra nuttiness)
3/4 C Mimic Cream (you can substitute regular cream for a non-vegan version)
1/2 Tbs Salt
1/2 Tbs PepperDirections:
In a food processor chop the garlic clove. Add butternut squash and pumpkin butter, olive oil, salt, and pepper to the processor. As the processor is mixing slowly add the mimick cream through the spout until desired consistency. This will make a sauce of medium thickness, which worked very well on pasta. Add the sauce to a saucepan and heat until warm, stirring slowly.Copyright © 2011 Eat, Drink, and Be Hopeful All Rights Reserved
I didn’t always love fall, but I’m starting to take a liking to it.
What is your favorite season and why?
{ 3 comments… read them below or add one }
Wow, the seasons are beautiful in your area. I’m in San Diego, and we certainly don’t have trees like that. I guess it’s a trade off though, right?
Will you post that recipe for pumpkin chocolate chip cookies!? I’ve been looking for one all over, and yours look delicious! Thanks.
Summer is my favorite, but fall is a close second. I love flip flops and being outside in the summer, but the weather has been so great this fall. Plus I love all the squash!
OMG the squash and pumpkin butter looks and sounds amazing!!! GREAT idea!