Grazing with Gary: More fall recipes feature vegetables, fruits

WOW!! Where did this warm weather come from? This last weekend was blazing for October. Ninety degrees for the Eggplant Festival and the Wine, Food and Ale Festiva,l and 91 for Farm and Barn. All three events were a huge success. This weekend, we continue the fun. The Orchard at Apple Lane is hosting its first Harvest Kickoff on Saturday, formerly called the Machado's Apple Festival. Folsom is hosting a family fun expo at the Palladio, and Sunday they have the Pawtober Festival, which is a family- and dog-friendly event. Loomis is hosting an Open-Air Market. Don't forget all the pumpkin patches that are open and support our local pumpkin patches. This week, we continue fall recipes because at some point, fall weather will hit us. Let's start with soup. This acorn soup is very tasty and serving it in a half squash makes it even more impressive. Next, it's time for carbonara pasta. Using the Zoodle machine to make the noodles keeps it healthy. The last recipe is a fall skillet that is very colorful, and with all the fall veggies and fruits, it will be a hit on the dinner table. Happy Cooking!!! Acorn Squash Soup Squash · 2 medium acorn squash* (halved) · 1 Tbsp melted coconut oil · 1 Tbsp maple syrup or coconut sugar Soup · 1 1/2 Tbsp coconut oil (or avocado or grape seed oil) · 1/2 medium white or yellow onion (diced) · 3 cloves garlic (minced) · 4 cups cubed sweet potato, carrots, or butternut squash · 1 quart vegetable broth · 1 tsp fresh or dried sage, fresh or dried thyme, or 2 bay leaves · 1 cup red lentils · Sea salt and black pepper (to taste) · 1-2 Tbsp maple syrup or coconut sugar Instructions 1. Preheat oven to 400 degrees F (204 C) and use a sharp knife to carefully halve acorn squash lengthwise. Do so by inserting the tip of the knife in between two ridges and pressing all the way through, then pushing/rocking the knife to slice through one half. Repeat on the other side. 2. Scoop out seeds with a spoon or ice cream scoop and discard (or save for making roasted squash seeds). Drizzle acorn squash with oil and maple syrup – rub with hands to distribute. Place squash on a rimmed baking sheet or 9×13-inch baking dish and cover with foil. Bake for 30 minutes covered, then remove foil and bake for 30-40 minutes more, or until squash is fork tender and golden brown on the edges (baking time will vary based on size). Set it aside. 3. In the meantime, start soup. Heat a large pot over medium heat. Once hot, add oil, onion, and garlic. Sauté for 4 minutes or until onion is softened, then add sweet potato, squash and/or carrots (I used butternut squash and carrots). 4. Season with a pinch of salt and black pepper and stir. Sauté for 4-5 minutes until vegetables appear slightly softened. 5. Add vegetable broth and herbs of choice (I used sage and bay leaf) and bring mixture to a low boil over medium-high heat. If adding lentils, add at this time. 6. Reduce heat to low and simmer uncovered for 20-30 minutes, or until lentils and vegetables are tender. Then use an immersion blender or transfer to the blender and blend until creamy and smooth. Return to pot if blended in blender. 7. Taste and adjust seasonings as needed, adding salt and pepper for flavor balance, herbs for earthiness, or a little maple syrup or coconut sugar for sweetness (I didn't find it needed it). 8. Once acorn squash is baked, divide soup between the squash. Butternut Squash Carbonara Ingredients 6 cups butternut squash noodles (spiralized butternut squash) (about 1 pound) 1 tablespoon olive oil 1 large onion, chopped (about 1 cup) 1 cup Prego® Roasted Garlic Parmesan Alfredo Sauce or Homestyle Alfredo Pasta Sauce 1/2 cup Swanson® Vegetable Broth 2 teaspoons shredded fresh sage leaves 1/2 teaspoon grated lemon zest 1 tablespoon lemon juice 1/4 cup cooked crumbled bacon (from about 4 strips) 2 tablespoons chopped fresh parsley Directions Step 1: Season the squash as desired. Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the onion and cook for 1 minute. Add the squash and cook for 3 minutes, stirring occasionally. Step 2: Stir in the sauce, broth, sage and lemon zest and heat to a boil. Reduce the heat to medium. Cook for 2 minutes, stirring occasionally. Step 3: Stir in the lemon juice. Season to taste. Sprinkle with the bacon and parsley just before serving. Fall Chicken Skillet Ingredients 1 T olive oil 1 lb boneless, skinless chicken breasts, cut into 1 inch cubes Salt and pepper 4 T Chef Shamy Garlic Butter 2-3 cups Brussels sprouts, trimmed and halved 1 medium butternut squash, peeled and cut into 1-inch cubes 1 medium onion, sliced thin 2 Granny Smith apples, peeled, cored and cut into 1-inch cubes 1/2 tsp dried thyme 1 tsp ground cinnamon 1 cup chicken broth, divided 2 oz crumbled bacon Directions 1. In a large skillet, heat olive oil over medium heat until shimmering. Add cubed chicken and season with salt and pepper. Cook until browned and cooked through, about 5 minutes. Transfer to a bowl and set aside. 2. Add garlic butter to the skillet. Allow to melt, then add Brussels sprouts, butternut squash, and onion. Season with more salt and pepper, and cook until almost tender, about 8-10 minutes. 3. Add apple, thyme, cinnamon, and 1/2 cup chicken broth. Stir to combine and cook until the broth has cooked off, about 2 minutes. 4. Add the rest of the broth and the reserved chicken. Stir to combine. 5. Take off the heat, and garnish with crumbled bacon. Serve.