Is there anything more beautiful than a crisp and windy October Sunday? Why yes, the rich and hearty meal at the end of said crisp and windy October Sunday.
Seriously, I believe fall was made for eating. I can get by on pretty much anything the rest of the year, but in fall I find myself craving slow-cooked soups, roasted veggies, and thick heavy breads. When that first chilly breeze rips that first orange leaf off of some poor unsuspecting tree, I MUST COOK.
I can’t cook just anything, though. Fall food is like comfort food on steroids. It’s gotta be rustic, chunky, warm… like a hug from a woodsy nature-lovin’ grandma.
This past weekend, boyfriend was in town! So Sunday seemed like the perfect time to invite the family over and make my first totally fall-centric meal:
- Roasted Spaghetti Squash with Garlic Butter
- Barley and Flax Bread
- Pumpkin Lasagna
- Fannie Farmer’s Apple Crisp
It was awesome! The food was great, the company was even better, and the post meal food coma was heavenly.
A few weeks ago, I made curried butternut squash and potato leek soups… I’ll post about those at some point, too!
Note: The pumpkin lasagna link above will automatically download a PDF of my recipe. I will, eventually, include PDFs of any of my own recipes, and links to other recipes where I can.