Dining By the Pale Moon Light

Chilly, fall air gently dances around causing crisp leaves to drop from the trees, knitting together a Fall quilt of reds, yellows, and oranges. Early nights prevail while the sweet scent of caramel apple and pumpkin float through the air: Welcome Fall and all of it’s festive glory!

A hoy-hoy and welcome back, my ghouls and witches! It is that time of year again! Dust off your cauldrons and pull out your really big mixin’ spoons: it’s soup makin’ time! Actually I am going to provide you with two Fall recipes: soup and acorn squashes. I am not quite sure if I have shared with you just how much I love Fall and Halloween. Because I do, a lot. I love the early nights, the cooler temps that require soft and cozy sweaters and sweatshirts, and the smell of falling leaves and of change. I love Halloween with it’s spooky and scary decorations, movies, and books. I love it all. The Husband and I even got married during the Fall. Yet again, my dear readers, please allow me to indulge in my love of all things Fall and Halloween through this blog. A love letter to Fall, if you will. So, without further adieu, lets get on with these two warm and hearty recipes. 

Autumn Squash Soup

I have heard most describe Fall or Autumn’s air as crisp or cleansing. I believe that. There is just something invigorating about the air when Fall descends upon us. It is a time to celebrate not only the vibrant colors, but the things that go bump in the night. Therefore, drag your cauldrons out of the dungeon, dust them off, and lets get ready to conjure some Autumn magic! First things first, lets get the ingredients together:

Ingredients

4 cups veggie broth

1 small onion (white or yellow)

3 cloves garlic 

1 medium-large butternut squash – peel and cube it 

3 carrots – also peeled and cubed

1 15 oz can pumpkin puree

2 Tbsp brown sugar

1 tsp salt 

1/2 tsp black pepper

1 can unsweetened coconut milk

1/2 tsp cinnamon 

Pinch of nutmeg and cayenne pepper

Putting It All Together
This really is a very simply soup to put together. I would say the most “difficult” portion would be to make sure you have a blender to blend it all into a smooth, soup-like consistency. NOTE: Remember that when blending hot things, to leave the top open or don’t fill it all the way – the steam will cause the lid to blow off and splatter your kitchen and you in very hot soup.

1. Prep your veggies! Peel, cut, and dump your onion, garlic, butternut squash, and carrots into your crock pot vessel. The add the rest of the ingredients EXCEPT for the coconut milk, into the crock pot with the veggies. Stir.
2. Cook on low for 5 hours or on high for 3 hours.
3. Take your concoction and transfer to a blender – puree until smooth. Add back into your crockpot – add the coconut milk.
   Enjoy!

This recipe I found on The Pinterest. I made some changes and additions, but, you can find the original recipe here. Please check it out!

Brown Sugar Acorn Squashes

This recipe has been passed down from generation to generation between the women and their coven in my family. It is regarded as sacred, but I am willing to share it in hopes that you will continue the tradition. SUPER KIDDING. Sorry. I had, for Halloween’s sake! I have no clue where this recipe came from. All I know is that my mom has been making this since I can remember. It is VERY simply to make, but I have seen variations, which I will tell you as we fly through this recipe. I can tell you one thing: get your chopping knife out – you know? The really BIG one that you only use for special occasions (wink, wink, nudge, nudge). Again, I jest. For Halloween. Anyhoo, let’s get on with his recipe! 

Ingredients

2 Acorn Squashes (just to let you know, one half is good for one person if used as a side dish)

1 stick butter 

1/2 cup Brown sugar (this is an estimate – but as much butter and brown sugar until your ancestors tell you its enough). For real. 

NOTE: I have seen some recipes where instead of butter and brown sugar, they just use maple syrup. Or they cut up the acorn squash into wedges and pour the maple syrup lightly over them. I prefer my mom’s way with the butter and brown sugar because, yeah, butter and brown sugar. 

Conjuring the Dish

1. Wash, dry, and cut the acorn squash in half. Please be careful. These little suckers like to roll around. Once cut in half, scoop out their innards (aka – the seeds and such) until you have a nice and cleaned out cavity. This is important as this is where the butter and brown sugar go. 
2. Again add as much butter and brown sugar into the cavity until ghosts of generations past whisper that it is enough. But keep in mind, you don’t want all of the goodness to slosh out once baked and done. 
3. Now. My mom would place these in bowls and microwave until the acorn squash was soft and a knife would glide through it when poked. She would microwave in two minute to one minute intervals to make sure she didn’t burn them. Carefully remove and serve with a spoon! 
4. OR. You can place the halves on foil rings for stability and place them in a 350 degree oven for 20-30 minutes. Once again checking for the squash to the done with a knife. 

These pair great with eye of newt soup or ghastly pork chops. HAHAHA – I know, I know… okay, really though, these do make a great side for pork chops or chicken (but my favorite is pork chops). Or as a sweet treat that also provides nutrients and fiber. And there you have it! Two fun, tasty, and spooky treats to try this Fall! I hope that you try these recipes and enjoy them as much as I do!