For many of us, the summer-to-fall transition brings the hope of swapping the shorts and t-shirts in our closets for long pants and light sweaters. In the kitchen, we’re trading melons for pumpkins. (Did you know that pumpkin originates from the Greek word for large melon?) What could be a better way to embrace the seasonal change than a delicious start-to-finish meal featuring recipes from our crafty Aprons chefs?
Your family will feel like they’re eating at the classiest restaurant in town when you start them off with a palete-pleasing appetizer (it’s not too early for the holiday pumpkin soup), followed by a mouthwatering entrée (try the pecan-crusted pork) with pumpkin-spiced risotto, and then cap the meal with a sweetly airy pumpkin parfait. We’ve printed the side dish and dessert recipes here so you can clip them out for your next meal.
These delightful dishes are only a few of many Aprons fall recipes you should try. For more ideas and extra savings coupons, check your Aprons Simple Meals kiosk for our fall recipe brochure.
Pumpkin–Spiced Risotto
Total time – 45 minutes. Makes 4 servings.
Ingredients
- 2 lb fresh pumpkin, peeled and diced
(4 cups) - 1 tablespoon olive oil
- 1/2 teaspoon ground allspice
- 1 cup Arborio rice
- 1 (32-oz) box reduced-sodium
vegetable broth - 2 tablespoons unsalted butter
- 1/2 cup shredded Parmesan cheese
- 1/2 teaspoon kosher salt
Steps
- Preheat oven to 400 F. Toss pumpkin with oil and allspice; place on baking sheet. Bake 25 – 30 minutes or until pumpkin is tender.
- Prepare rice, while pumpkin bakes, by placing rice, broth, and butter in large microwave-safe bowl and cover; microwave on high 10 minutes.
- Stir rice once, then microwave 12 – 15 more minutes (stirring once halfway) or until rice is softened and broth has been absorbed. Stir pumpkin, cheese, and salt into rice. Serve.
Pumpkin Streusel Parfaits
Total time – 15 minutes. Makes 6 servings.
Ingredients
- 8 oz. frozen nondairy whipped topping, thawed
- 1 1/2 cups vanilla wafer (or seasonal sandwich cookies), coarsely crushed
- 1 cup praline pecans, coarsely chopped
- 1 (15 oz.) can pumpkin puree
- 1/2 cup low-fat vanilla Greek yogurt
- 3/4 cup caramel sauce (or syrup)
Steps
- Set whipped topping out to thaw.
(To quickly thaw frozen whipped topping, float it in cold water for 10 – 20 minutes.) Crush cookies and chop pecans. Combine pumpkin and yogurt until smooth; gently
stir (fold) in 1 1/2 cups whipped topping. - Place about 1/4 cup pumpkin mixture in each glass. Top with 1 tablespoon caramel sauce, 2 tablespoons cookie crumbles, and 1 tablespoon pecans; then repeat layers.
- Top each parfait with a dollop of remaining whipped topping and remaining pecans. Serve.
