Fast Fall Recipes

It’s time for a super simple and fun fall recipe or two! I'm all about keeping things seasonal and fresh: so I look for new tastes and treats whenever I can! Here are two simple autumn recipes that you may want to add to your own seasonal cookbook.

Pumpkin Quesadillas: now these are great for a quick appetizer, or even a light meatless meal (especially is served with a side salad). All you need are:

•  2 cups of canned pumpkin puree
•  ½ cup of chopped, toasted walnuts
• 4 ounces of crumbled goat cheese
• 8 flour tortillas
• 1 teaspoon of ground cumin
• ¼ cup of vegetable oil

In a bowl combine and mix the pumpkin and cumin. Spread the pumpkin out over 4 tortillas. Sprinkle with your cheese and nuts (adding more of either, if you'd like). Cover with the remaining tortillas. Warm up 1 tablespoon of oil over a medium-low heat in a skillet or frying pan. Cook your quesadilla, flipping it once, until both sides are browned (1.5 – 2 minutes per side). Add more oil between batches. Cut your quesadilla into wedges however you'd like.

Butternut Pudding: this is a super simple and yummy dessert that takes almost zero prep-time! It’s something unusual to spice up your regular Sunday dinners or pot luck parties! All you need are:

• 2 10-ounce packages of thawed butternut squash puree
• 1 14-ounce can of coconut milk
• 4 eggs
• ½ cup of pure maple syrup
• whipped cream for topping
• Boiling water

Preheat your oven to 325 degrees. Blend all of your ingredients together and pour them into an 8 inch baking dish. Place the baking dish in a roasting pan and fill your pan half way up the baking dish with boiling water. Bake for one hour. Best served warm with whipped cream on top!