Fall Flavors

October 22, 2020

Creamy Butternut Squash Pasta

The sweetness of the butternut squash complements the creamy sauce beautifully.

Yield: 4 servings


3 tablespoons oil

1 small butternut squash, peeled, seeded, and diced

1 zucchini, peeled and diced

1 tablespoon onion soup mix

1 tablespoon garlic powder

3/4 teaspoon salt

2 cups heavy cream

1 lb. pasta, cooked and drained


In a medium-sized saucepan, heat up oil. Lower flame to medium-low and sauté butternut squash for 15 minutes. Raise flame to medium-high and stir in the zucchini. Sauté for 20 minutes, stirring occasionally. Stir in the soup mix and spices, then the heavy cream. Bring sauce to a boil while stirring.

Stir in the pasta, mix for 3 minutes, and serve.

Autumn Patties

These patties are a delightful taste of autumn goodness.

Yield: 36 small patties


1 green zucchini

1 yellow zucchini

1 small sweet potato, peeled

2 eggs

1 tablespoon oil

1 teaspoon salt

Pepper to taste

1/2 cup breadcrumbs, plus more for sprinkling

1/4 cup flour

Oil spray


Preheat oven to 375°F. Line a baking sheet with parchment paper.

Wash vegetables well. Shred in the food processor using the shredding blade.

In a large bowl, whisk eggs with oil and spices. Add shredded vegetables to the bowl and mix well. Stir in the bread crumbs and flour.

Spoon 2-tablespoon-sized patties onto baking sheet. Sprinkle with bread crumbs and spray with oil spray.

Bake for 20 minutes.

Butternut Squash Soup with Caramelized Onions

This season-inspired soup takes delicious to the next level.

Yield: 6–8 servings


3 tablespoons oil

2 medium onions, sliced into thin half rings

1 butternut squash, peeled, seeded, and cubed

2 zucchini, peeled and chunked

1 red pepper, peeled (optional) and chunked

1 potato, peeled and chunked

2 1/2 teaspoons salt

1 teaspoon garlic powder

1/4 teaspoon ginger

1/4 teaspoon basil

1/8 teaspoon pepper

7 cups water


In a medium-sized pot, heat oil and sauté onions over low heat for 30 minutes or until golden. Remove from pot and set aside.

Sauté remaining vegetables over medium heat for 15 minutes, adding 1 tablespoon oil if necessary. Sprinkle in the spices and mix. Add water and bring to a boil. Lower flame to medium and cook for 1 hour.

Blend soup with an immersion blender. Stir in the caramelized onions and cook for an additional 5 minutes.