Monday, November 29, 2021

Autumn Side Dishes

Bailey Woodean
I have been a freelance writer for more than 4 years, a mom for more than 2 years, and a wife for just under a year. I am currently a student in a cooking and catering program with the intention of expanding my knowledge of the culinary business. I then plan to take this knowledge to properly write about and critique restaurants and food. Writing to you from Niagara Falls, NY, thanks for joining me on the ride!
- Advertisement -spot_img

Must Read

Pumpkin and chicken sausage hash, Minted beet salad, Corn pudding, Autumn Roasted Vegetables with Apples and Pecans. Here are a few Autumn Side Dishes

Pumpkin and chicken sausage hash

Pumpkin and Chicken Sausage Hash

Ingredients
  • 2 tablespoons olive oil
  • 2 cups cubed fresh pumpkin or butternut squash
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup chopped onion
  • 1 package (12 ounces) fully cooked apple chicken sausage links or flavor of your choice, cut into 1/2-inch slices
  • 1 cup sliced fresh mushrooms
  • 1/2 cup chopped sweet red pepper
  • 1/2 cup chopped green pepper
  • 1 teaspoon garlic powder
  • 1/4 cup minced fresh parsley
Instructions
  1. In a large skillet, heat oil over medium heat. Add pumpkin; sprinkle with salt and pepper. Cook and stir until crisp-tender, 8-10 minutes. Add onion; cook 3 minutes longer. Add sausage, mushrooms, red and green peppers, and garlic powder. Cook and stir until pumpkin is tender, 10-12 minutes. Top with parsley before serving.

Minted beet salad

Minted Beet Salad

Ingredients
  • 5 medium fresh beets (about 2 pounds)
  • 2 tablespoons water
  • 2 tablespoons champagne vinegar or rice vinegar
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon coarsely ground pepper
  • 1/4 cup pitted kalamata olives, quartered
  • 2 tablespoons thinly sliced fresh mint, divided
Instructions
  1. Scrub beets; trim tops to 1 in. Place in a single layer in a large microwave-safe dish. Drizzle with water. Microwave, covered, on high until easily pierced with a fork, turning once, 14-15 minutes; let stand 5 minutes.
  2. When cool enough to handle, peel and cut beets into 3/4-in. pieces. In a bowl, whisk vinegar, oil, salt, and pepper until blended. Add olives, beets, and 1 tablespoon mint; toss to coat. Refrigerate, covered, until cold, at least 1 hour. Top with the remaining 1 tablespoon mint.

Autumn Side Dishes: corn pudding

Corn pudding

Corn Pudding

Ingredients
  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 2 large eggs, room temperature
  • 1 cup sour cream
  • 1 package (8-1/2 ounces) cornbread/muffin mix
  • 1/2 cup 2% milk
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 1 can (14-3/4 ounces) cream-style corn

Instructions

  1. Preheat the oven to 325°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in sour cream. Gradually add muffin mix alternately with milk. Fold in corn.
  2. Pour into a greased 3-qt. baking dish or 13×9-in. baking pan. Bake, uncovered, until set and lightly browned, 45-50 minutes.

Autumn Roasted Vegetables with Apples and Pecans

Autumn Roasted Veggies with Apples and Pecans

Ingredients
  • 16 oz brussels sprouts, bottoms trimmed, halved (discard loose leaves)
  • 1/2 medium red onion, diced into small chunks
  • 4 Tbsp salted butter, melted, divided
  • 1 Tbsp fresh lemon juice
  • Salt
  • 3 cups cubed butternut squash (diced into 3/4-inch pieces)
  • 2 medium crisp baking apples*
  • 2 Tbsp packed light brown sugar
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 2/3 cup pecans (whole or roughly chopped)
  • 1/3 cup dried cranberries
Instructions
  1. Preheat the oven to 400 degrees. Spray a rimmed 18 by 13-inch baking sheet with non-stick cooking spray.
  2. Add Brussels sprouts and red onions to a large mixing bowl. Pour 2 Tbsp butter over top as well as 1 Tbsp lemon juice, toss while seasoning with salt to taste (about 1/4 tsp).
  3. Transfer to a baking sheet and spread out across the pan. Add squash and apples to the same mixing bowl.
  4. Pour remaining 2 Tbsp butter over top and toss, then sprinkle brown sugar, cinnamon, nutmeg, and salt (about 1/4 tsp) over top and toss to evenly coat.
  5. Transfer to a baking sheet and spread into an even layer (just around Brussels sprouts and onions).
  6. Roast in a preheated oven, tossing once halfway through baking, until Brussels sprouts have browned slightly and squash is soft, while sprinkling pecans and cranberries over top during the last 3 minutes of baking, about 40 minutes total. Serve warm.
Notes
  1. *I recommend using one sweet and one tart apple. I used one Tango apple and one Granny Smith apple. Honey Crisp, Braeburn, Cortland, Jonathan, or Rome Beauty should work here as well, but keep in mind they won’t have that same rosy color.

Leave your vote

0 Points
Upvote

ADVERTISMENT

Global Flavor Made Easy - Piquant Post
www.lobsteranywhere.com

LEAVE A REPLY

Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.

- Advertisement - spot_img

Latest News

Are You Interested in Purchasing a Restaurant Franchise in 2021? Here’s How It’s Done

A franchise would be ideal for many restaurant entrepreneurs who want to open their own business. Restaurant franchises have...

More Articles Like This

Add to Collection

No Collections

Here you'll find all collections you've created before.