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Enjoy Two Simple Fall Recipes

It’s time to get into the Fall spirit! With only a hand full of ingredients, your kitchen and home will be filled with the sweet smells of Fall in no time! Here are two go-to recipes to bring in the Fall cheer.

Pumpkin Quesadillas

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Ingredients

  • 2 cups canned pure pumpkin puree
  • 1 teaspoon ground cumin
  • 8 8 inches flour tortillas
  • 4 ounces goat cheese, crumbled
  • 1/2 cup chopped walnuts, toasted
  • 1/4 cup vegetable oil

Directions

  1. In bowl, stir pumpkin and cumin; season. Spread over 4 tortillas. Sprinkle with cheese and nuts. Top with remaining tortillas. In large skillet, heat 1 tbsp. oil over medium-low. Cook quesadillas 1 at a time, turning once and adding more oil between batches, until browned, 3 minutes. Cut into wedges.
  2. 2 10 ounce packages  thawed frozen butternut squash puree
  3. 1 14 ounce can  coconut milk
  4. 4 eggs
  5. 1/2 cup pure maple syrup
  6. whipped cream

Butternut Pudding

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Ingredients

  • 2 10 ounce packages  thawed frozen butternut squash puree
  • 1 14 ounce can  coconut milk
  • 4 eggs
  • 1/2 cup pure maple syrup
  • whipped cream

Directions

  1. Preheat oven to 325 degrees . Blend squash, coconut milk, eggs and syrup; pour into 8-inch baking dish. Put dish in roasting pan; pour boiling water halfway up dish to make water bath. Bake, 1 hour. Top with cream.

 

Recipes by Racheal Ray

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Kathleen Finnegan

23925 Park Sorrento
Calabasas, Ca 91302
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Office 818-876-3111
Cell 818-601-0056