Warm Roasted Butternut Squash with Cranberries and Pecans Ingredients: 1 large butternut squash or 2 small (4-5 cups cubed squash) 3 tablespoons butter 2 1/2 tablespoons brown sugar 1 1/2 teaspoons cinnamon 1/2 teaspoon salt 1/2 teaspoon pepper 1/4 teaspoon cayenne pepper (optional) 1/2 cup pecans 1/3 cup dried cranberries Directions: Preheat oven to 400°F (200°C). Melt butter in a small bowl and mix with brown sugar, cinnamon, salt, pepper, and cayenne (if using). Toss the cubed squash in 3/4 of the butter mixture, spreading evenly on a parchment-lined baking sheet. Bake for 20 minutes, stirring halfway through. In a separate bowl, mix pecans and cranberries with the remaining butter mixture. Add the pecans and cranberries to the baking sheet with squash, and continue roasting for an additional 10 minutes, stirring once, to avoid overcooking the pecans. Prep Time: 10 minutes Cooking Time: 30 minutes Total Time: 40 minutes Kcal: 215 kcal per serving Servings: 6 servings This Roasted Butternut Squash with Cranberries and Pecans is a beautiful blend of rich autumn flavors and textures. With the warmth of cinnamon and a touch of brown sugar, the butternut squash becomes caramelized and tender, while the addition of pecans and cranberries provides a delightful crunch and pop of sweetness. It's a dish that truly embodies the spirit of fall, bringing a cozy, seasonal touch to any table. Perfect for holiday gatherings or a comforting weeknight dinner, this side dish is both easy to prepare and full of flavor. The natural sweetness of the squash is perfectly complemented by the tart cranberries and toasted pecans, making it an ideal choice for those who enjoy a balanced mix of sweet and savory in their meals. Serve this as a beautiful, rustic side to any main course, and watch it become a seasonal favorite in no time.

Sorry for my short little tangent, anyways, happy Mabon to y’all who celebrate

Pumpkin Spice Latte and maple rice biscuits 🥛🎃🍁🍪

All in all this is for keeping oneself warm, safe, and motivated. I was having kind of a down day and this was fun to make up. I was thinking about things I needed and things I was being drawn to through my intuition. Turned out to be perfect for what I needed and tasted very much like fall, which I love. I put it on top of oatmeal and added some bacon. Super tasty!

Butternut Squash Casserole Ingredients: 2 pounds butternut squash, peeled and cubed into medium-size chunks 2 Honeycrisp apples, peeled, cored, and cubed into larger chunks Olive oil Salt and black pepper, to taste 2 tablespoons pure maple syrup, divided 1/2 teaspoon ground sage 1 1/2 teaspoons Herbes de Provence 1/2 pound sweet Italian sausage, casings removed and crumbled 2 small fennel bulbs, cored and thinly sliced 1 onion, quartered and thinly sliced 1 cup grated Gruyere cheese Fresh sage leaves (fresh or fried), for garnish Directions: Preheat the oven to 425°F (218°C) and line a baking sheet with foil, lightly misted with cooking spray. In a large bowl, combine the cubed butternut squash and apples. Drizzle with about 2 tablespoons of olive oil, sprinkle with salt and pepper, 1 tablespoon of maple syrup, ground sage, and Herbes de Provence. Toss to coat evenly. Spread the mixture onto the prepared baking sheet and roast for 35 minutes, stirring occasionally, until the squash is tender and golden. While the squash and apples are roasting, heat a drizzle of olive oil in a large skillet over medium-high heat. Add the crumbled sweet Italian sausage and cook until browned and cooked through. Remove from the skillet and set aside. In the same skillet, add more olive oil if needed, then add the sliced fennel and onion. Cook, stirring frequently, for 10-12 minutes, or until caramelized and jammy in texture. Remove from heat and combine with the cooked sausage. Once the squash and apples are tender, switch the oven setting to “broil.” In a large bowl, combine the roasted squash and apples with the sausage, fennel, and onion mixture. Add the remaining 1 tablespoon of maple syrup and toss to combine. Taste and adjust seasoning with salt and pepper as needed. Transfer the mixture into a medium-sized (9x13) baking dish. Top with grated Gruyere cheese. Place the casserole under the broiler for a few minutes, until the cheese is melted and golden-brown. For garnish, fry sage leaves by heating 1/4 cup olive oil in a small saucepan. Once hot, add the sage leaves and fry for about 20 seconds. Remove and drain on paper towels, sprinkle lightly with salt. Garnish the casserole with the fried sage leaves (or fresh ones) and serve warm. Prep Time: 20 minutes Cooking Time: 45 minutes Total Time: 1 hour 5 minutes Kcal: 320 kcal per serving Servings: 6-8 servings This Butternut Squash Casserole is a perfect combination of fall flavors, blending the sweetness of roasted squash and apples with the savory richness of Gruyere cheese and Italian sausage. Caramelized fennel and onions add depth, while the touch of maple syrup brings a delightful sweetness that balances the dish. It’s hearty, comforting, and ideal for chilly autumn evenings. Whether served as a holiday side or as a standalone meal, this casserole is sure to impress. The Gruyere cheese adds a creamy, nutty flavor that pairs beautifully with the roasted vegetables, and the crispy sage garnish brings everything together for a perfect finishing touch.

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Easy Stuffed Pumpkin - Delicious Beef Filling Recipe