So I’m not quite pulling out my fall boots and turtlenecks, but I am dreaming of very fall cooking and baking. I thought I’d share some yumminess I found from around the world here with you this weekend. I know YOU MUST have some fall recipes you want us to see. GO AHEAD-link them up. Any recipe that is fall-ish. We want to see them and be inspired by YOU.
I love my pumpkin lasagne so much and I can’t wait to bake it again this month. I found another gorgeous squash lasagne.
Caramelized Onion goes magically with squash in this gorgeous lasagna from The Kitchy Kithcen.
I really never knew squash could look so velvety. Love this Roasted Squash Soup from The Kitchy Kitchen.
Healthy Seasonal Recipes made this flavorful Sweet Potato and Peanut Soup
Apple Harvest Bread from Sweet Happy Life is something I have to try with all this fall.
Some more very fall inspiration:
Creative Culinary has a delicious Butternut Squash Roasted Pepper and Potato Soup
She also made a favorite of mine: Split Pea Soup
One more soup from Bake Your Day: Chicken Tortilla Soup
Spabettie has these lovely Plum Pie Bites
Needing a little chocolate? Parsley Sage and Sweets has you covered with these Chocolate Marble Pumpkin Bark with Nutella and Salted Pepitas
Love these Spiced Vanilla and Pear Muffins from London Bakes
A stunning Kentish Cobnut Cake with Apple Compote (she explains kentish cobnut’s are like hazelnuts in England) from Miss Foodwise
I know YOU MUST have some autumn recipes to share-link them up for us to see!!
Here is the recipe for my Pumpkin Lasagne. Click on the link if you’d like to see some step-by-step photos.buon appetito!
Lasagne alle Zucca-Pumpkin Lasagne
1-2 tablespoons olive oil
1 (1 1/2 to 2-pound) pumpkin peeled, seeded, and cut into 1-inch cubes (or canned pumpkin)
Salt and freshly ground black pepper
1/4 cup water
1/4 cup butter
1/4 cup all-purpose flour
3 1/2 cups whole milk
12 basil leaves
12 no-boil lasagna noodles (I use Barilla)
2 1/2 cups shredded whole-milk mozzarella cheese (I used slices of mozzarella)
1/2 cup grated Parmigiano Reggiano
Preheat the oven to 375 F. Line a baking sheet with a generous amount of foil. Add the diced pumpkin. Drizzle on the olive oil and mix it around with your hands to incorporate the oil. Sprinkle on some salt and pepper to taste. Cover the pumpkin with the foil and fold the sheets under. Bake the pumpkin in this foil pouch for about 45 minutes until the pumpkin is tender. Cool slightly and then transfer the squash to a food processor. Blend until smooth. If the mixture is too dry, add about a 1/4 cup of water to the pumpkin puree. Test the flavor and season with more salt and pepper to taste.
*As I was assembling the lasagne, I ended up making another portion of the besciamella. I like my lasagne to have more of a creamy consistency and thought it better to have more. If you like it very creamy, make another batch and if you don’t end up using it with the lasagne, you could use it another pasta dish.:)
Position the rack in the center of the oven and preheat to 375 degrees F.
Spread 3/4 cup of the besciamella over the baking dish. Arrange 3 lasagna noodles on the bottom of the pan. Spread 1/3 of the pumpkin puree over the noodles. Spread the besciamella on top of the pumpkin puree. Place a few basil slices over the besciamella. Layer on your mozzarella slices (or if using shredded, sprinkle it on). Repeat layering 3 more times. On the last layer, sprinkle on the Parmigiano Reggiano on top of the mozzarella cheese.
Add a few dabs of butter to the top of the lasagna. Cover the baking pan with foil and bake the lasagna for 40 minutes. Carefully remove the foil paper and bake about another 10-15 minutes or until the sauce bubbles and the top is golden. In order to have neater slices, let the lasagna rest for about 15 minutes before serving.
Link up your fall recipe for us to see here below!! I put together some fun fall pins here on Fall for Fall-check it out!
Happy weekend. xo Lora