Now that summer has faded, the season of autumn brings it own delights – with crisp mornings and the leaves on the trees transforming to rich, russet shades, it’s also the time of year to utilise the plentiful harvest of crops to make hearty, warming autumnal dishes. Here are some classic autumn recipes.
Pumpkin and apple soup
With pumpkins and squashes, as well as apples, being in great supply at this time of year, there’s no better way to blend their inviting flavours then with a soup. For this recipe, you’ll need a chopped onion, chopped and cubed pumpkin or squash, a chopped apple, a chopped carrot, oil for cooking, vegetable stock or broth, herbs and spices, salt and pepper. Heat the onion and carrot in a pan with the oil for a few minutes. Then add the pumpkin, apple and stock. Bring to the boil and then simmer until cooked. Puree the ingredients. Add any herbs and spices or salt and pepper to taste.
Butternut squash risotto
Risottos are warming and filling, and are really quick to prepare, so make an ideal dish for any occasion this autumn. You’ll need a butternut squash chopped and cubed, a chopped onion, 300g risotto or arborio rice, vegetable stock, a small glass of white wine, sage leaves, grated parmesan and tablespoon of oil. Roast the squash, onion and sage leaves in a tin with the oil, in the oven, until softened. In a pan, add the stock to the risotto rice and boil. Simmer until the rice is cooked. Add the wine. When the roasted squash is cooked, add it to the rice and stir. Serve and sprinkle with parmesan cheese.
Courgettes and marrows are in abundance at this time of year, but there’s lots of ways you can enjoy them. Stuffing them with a variety of fillings is a popular option. Take either a large courgette or marrow and slice half way. Roast it in the oven with some oil, until it has softened. You’ll need to scoop out any seeds first. Meanwhile, to make a hearty, meaty filling, saute a chopped onion in a pan with oil, and add approximately 500g of mince beef. Stir until cooked. Chop a handful of mushrooms and add to the mix, together with a tin of tomatoes or passata. Once cooked, spoon the mixture onto the courgettes or marrow in the oven, for a further ten minutes or so. Sprinkle some cheese on top, if desired.
Pear and blackberry crumble
As autumn arrives, the hedgerows are laden with ripe, juicy blackberries and trees are overhanging with delicious pears. This mouth-watering crumble makes use of the bounty of autumn fruit and goes well with custard or ice cream. You’ll need about four ripe pears, peeled and cubed, 250g blackberries, 100g granulated sugar, 200g plain flour, 100g cubed butter, 100g demerara sugar. Soften the pears in a pan, with the granulated sugar. Add the blackberries to the pan and boil for a few minutes. Remove from heat and spoon the mixture into an ovenproof dish. To make the crumble topping, add the flour and butter to a bowl and rub until it resembles breadcrumbs. Add the demerara sugar to the topping and mix. Evenly sprinkle the topping on the fruit mixture, and bake in the oven for about half an hour, or until golden brown.
Written by Theuros.