View this post on Instagram

A post shared by Toni | Plant-Based on a Budget (@plantbasedonabudget)

Ingredients:

• 2 medium acorn squash, halved and seeded
• 1 lb ground turkey
• 1 cup cooked quinoa
• 1 red bell pepper, diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup spinach, chopped
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1/2 cup shredded cheese (optional)

View this post on Instagram

A post shared by Jamie (@jamieshealthyhome)

Instructions:

1. Preheat the oven to 400°F.
2. Brush the cut sides of the squash with 1 tbsp olive oil and place cut-side down on a large sheet pan. Bake for 20 minutes.
3. While the squash is baking, heat the remaining olive oil in a large skillet over medium heat. Add the onion and bell pepper, cooking until softened, about 5 minutes.
4. Add the ground turkey and garlic to the skillet. Cook until the turkey is browned, breaking it up with a spatula as it cooks.
5. Stir in the cooked quinoa, spinach, thyme, rosemary, salt, and pepper. Cook for another 2-3 minutes until the spinach wilts.
6. Remove the squash from the oven and flip it over. Fill each squash half with the turkey and quinoa mixture.
7. If using cheese, sprinkle it over the stuffed squash.
8. Return the sheet pan to the oven and bake for an additional 15-20 minutes, until the squash is tender and the cheese is melted and bubbly.
9. Serve hot, directly from the sheet pan for easy cleanup.

View this post on Instagram

A post shared by Jackie Barrell (@jackiebarrell)

The post The Most Delicious Stuffed Squash Recipe appeared first on thedancingcucumber.com.

Sweet Potato Lasagna

Sweet potatoes, one of the greatest gifts known to vegetables, are perfect as an ingredient in so many different dishes. One of our favorite uses of them? Plant-Based on a Budget’s sweet potato lasagna, which uses a mere handful of simple ingredients but offers so much flavor—and nutrition!

View this post on Instagram

A post shared by Toni | Plant-Based on a Budget (@plantbasedonabudget)

Butternut Squash Soup

Creamy, savory, and orange, butternut squash soup is one of those meals that just screams fall. Eating Bird Food’s recipe is full of flavor with ingredients like carrot, apple, ginger, and sage adding a dimensional and delicious quality that keeps things interesting. Plus, it’s rather simple to make!

View this post on Instagram

A post shared by Brittany Mullins (@eatingbirdfood)

Apple Pie

Is there a recipe more fall than apple pie? Apples are at their absolute best in autumn, and this crumbly pie recipe from the Hellenic Odyssey uses that “grandma’s favorite” quality to be special and delicious. It’s simple but makes a big impression.

View this post on Instagram

A post shared by GREEK COOKING CLASSES | KELLY (@thehellenicodyssey)

The post These Fall Recipes Are Exactly What You Need Right Now appeared first on thedancingcucumber.com.

If you’re using a pumpkin’s flesh for a recipe or a decorative Jack-o’-lantern, you will probably be removing its seeds before doing so. Don’t throw them away! Instead, roast them in your oven following this recipe to make a delicious snack.

Ingredients

• Seeds of one pumpkin, washed and cleaned
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• 1 teaspoon Worcestershire sauce
• 3 tablespoons butter

Instructions

First, you will want to remove the seeds from your pumpkin, separate them from the “gunky,” fleshy material that will be sticking onto them, and clean and drain them in a strainer.

After this, preheat your oven to 400 F.

Next, melt three tablespoons of butter and set aside in a small bowl. Add the salt, black pepper, garlic powder, and Worcestershire sauce to the butter and mix.

When the pumpkin seeds have dried, put them into a large bowl and drizzle the butter and seasonings mixture over them. Toss gently with a wooden spoon to ensure that the liquid covers all of the seeds.

Line a baking sheet with parchment paper, and place the pumpkin seeds on top. Roast on the top rack of your oven until the seeds are slightly brown. This should take somewhere between 5 and 15 minutes.

Wait for them to cool and store in an air-tight container. Enjoy!

The post Roasted Pumpkin Seeds are an Easy Fall Favorite appeared first on thedancingcucumber.com.

Gather Ingredients

For this recipe you need 750g chunks of pumpkin, 350g sweet shortcrust pastry, plain flour, 140g caster sugar, 1/2 teaspoon salt, 1/2 teaspoon fresh grated nutmeg, 1 teaspoon cinnamon, 2 beaten eggs, 25g melted butter, 175ml milk, 1 tablespoon icing sugar.

Prepare Pumpkin

Preheat the oven to 180C. Boil the pumpkin in water in a large saucepan. Cover and simmer for 15 minutes or until pumpkin is tender. Drain and leave to cool.

Prepare Pastry

Roll the pastry out on a lightly floured surface and place it in a 22cm tart tin. Chill for 15 minutes before baking for 25 minutes or until the base is golden brown.

Mix Filling

In a large mixing bowl combine sugar, salt, nutmeg and half the cinnamon. Mix in beaten eggs, melted butter and milk, then add pumpkin puree and stir until combined. Pour the mixture into the tart shell and bake for 45-50 minutes or until the filling has set.

Leave to Cool

Once the filling has set, take out of the oven and leave to cool. Remove the pie from the tin. Mix the remaining cinnamon with the icing sugar and sprinkle over the pie. Serve chilled.

The post How to Make the Perfect Pumpkin Pie appeared first on thedancingcucumber.com.

 Here are three that you should keep an eye on this fall!

Pumpkin

Pumpkin is a ubiquitous ingredient in different foods and drinks in the fall season, from pumpkin bread to pumpkin-spiced latte. Try out some unique recipes like roasted pumpkin seeds or mashed pumpkin if you can find it at your local market this fall!

Acorn Squash

Acorn squash is one of the many varieties of squash and gourds that come into season during the fall, and is one of my favorites due to how great it tastes after being roasted in the oven. Whether you prefer a sweet version with brown sugar or a savory version with parmesan cheese, you can’t go wrong here.

Butternut Squash

Butternut squash is another variety of the same family of gourds that surprisingly tastes pretty similar to pumpkin, although it’s a bit less sweet. This makes it great in soups and when baked in the oven with salty or savory ingredients like butter or cheese.

The post Put These Gourds on Your Shopping List for the Fall Season! appeared first on thedancingcucumber.com.

While 2020 might not be the most conducive time for roasting marshmallows in a large event with friends, don’t worry—you can still enjoy the delicious taste of this classic autumn treat in your own kitchen.

Here are two easy ways to do so in the comfort of your own home.

Your Stove

Turning on your stove (this works best with gas stoves, but can be done with electric ones too) can be a great way to toast marshmallows in the comfort of your own kitchen. Just put your marshmallow on a stick or a skewer as usual and hold it over the gas flame or the heated panel until it turns slightly burnt and crispy.

Your Oven

Another possibility for roasting marshmallows at home is by using your regular old oven. Turn it on to around 400 to 425 degrees F, and place the marshmallows you want to roast on a parchment paper-lined baking sheet. Once the oven is preheated, put them in for 5 minutes and they’ll come out perfectly roasted.

The post Here’s How to Roast a Marshmallow in the Comfort of Your Own Kitchen! appeared first on thedancingcucumber.com.

Ingredients:

• 1 1/2 cups of brown sugar
• 1/3 cups of neutral-tasting oil
• 1 egg
• 1 cup of buttermilk 
• 1 teaspoon of vanilla extract 
• 1 teaspoon of baking soda
• 2 1/2  cups of flour
• 2 1/2 cups of chopped apples
• 1/2 cup of white sugar
• 1 teaspoon of cinnamon
• 1 tablespoon of melted butter

Instructions:

1. In a large bowl, pour in the brown sugar and oil. Mix with a wooden spoon until well combined. 
2. Crack in the egg and mix in well. 
3. Add in the buttermilk as well as the vanilla extract and, again, mix well.  
4. Put in the baking soda and flour and mix with a wooden spoon until just combined. If you mix too much, the cake will be tough. 
5. Fold in the apples very gently.
6. Grease a 9×13 dish and pour the cake batter into it. 
7. Finally, mix together the white sugar, cinnamon, and butter in a small bowl and cover the top of the cake with it. 
8. Bake at 325 F for 40-45 minutes or until a toothpick comes out clean. 

The post Celebrate Fall With Apple Cake! appeared first on thedancingcucumber.com.

View this post on Instagram

A post shared by Toni | Plant-Based on a Budget (@plantbasedonabudget)

Ingredients:

• 2 medium acorn squash, halved and seeded
• 1 lb ground turkey
• 1 cup cooked quinoa
• 1 red bell pepper, diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup spinach, chopped
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1/2 cup shredded cheese (optional)

View this post on Instagram

A post shared by Jamie (@jamieshealthyhome)

Instructions:

1. Preheat the oven to 400°F.
2. Brush the cut sides of the squash with 1 tbsp olive oil and place cut-side down on a large sheet pan. Bake for 20 minutes.
3. While the squash is baking, heat the remaining olive oil in a large skillet over medium heat. Add the onion and bell pepper, cooking until softened, about 5 minutes.
4. Add the ground turkey and garlic to the skillet. Cook until the turkey is browned, breaking it up with a spatula as it cooks.
5. Stir in the cooked quinoa, spinach, thyme, rosemary, salt, and pepper. Cook for another 2-3 minutes until the spinach wilts.
6. Remove the squash from the oven and flip it over. Fill each squash half with the turkey and quinoa mixture.
7. If using cheese, sprinkle it over the stuffed squash.
8. Return the sheet pan to the oven and bake for an additional 15-20 minutes, until the squash is tender and the cheese is melted and bubbly.
9. Serve hot, directly from the sheet pan for easy cleanup.

View this post on Instagram

A post shared by Jackie Barrell (@jackiebarrell)

The post The Most Delicious Stuffed Squash Recipe appeared first on thedancingcucumber.com.

Sweet Potato Lasagna

Sweet potatoes, one of the greatest gifts known to vegetables, are perfect as an ingredient in so many different dishes. One of our favorite uses of them? Plant-Based on a Budget’s sweet potato lasagna, which uses a mere handful of simple ingredients but offers so much flavor—and nutrition!

View this post on Instagram

A post shared by Toni | Plant-Based on a Budget (@plantbasedonabudget)

Butternut Squash Soup

Creamy, savory, and orange, butternut squash soup is one of those meals that just screams fall. Eating Bird Food’s recipe is full of flavor with ingredients like carrot, apple, ginger, and sage adding a dimensional and delicious quality that keeps things interesting. Plus, it’s rather simple to make!

View this post on Instagram

A post shared by Brittany Mullins (@eatingbirdfood)

Apple Pie

Is there a recipe more fall than apple pie? Apples are at their absolute best in autumn, and this crumbly pie recipe from the Hellenic Odyssey uses that “grandma’s favorite” quality to be special and delicious. It’s simple but makes a big impression.

View this post on Instagram

A post shared by GREEK COOKING CLASSES | KELLY (@thehellenicodyssey)

The post These Fall Recipes Are Exactly What You Need Right Now appeared first on thedancingcucumber.com.

If you’re using a pumpkin’s flesh for a recipe or a decorative Jack-o’-lantern, you will probably be removing its seeds before doing so. Don’t throw them away! Instead, roast them in your oven following this recipe to make a delicious snack.

Ingredients

• Seeds of one pumpkin, washed and cleaned
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• 1 teaspoon Worcestershire sauce
• 3 tablespoons butter

Instructions

First, you will want to remove the seeds from your pumpkin, separate them from the “gunky,” fleshy material that will be sticking onto them, and clean and drain them in a strainer.

After this, preheat your oven to 400 F.

Next, melt three tablespoons of butter and set aside in a small bowl. Add the salt, black pepper, garlic powder, and Worcestershire sauce to the butter and mix.

When the pumpkin seeds have dried, put them into a large bowl and drizzle the butter and seasonings mixture over them. Toss gently with a wooden spoon to ensure that the liquid covers all of the seeds.

Line a baking sheet with parchment paper, and place the pumpkin seeds on top. Roast on the top rack of your oven until the seeds are slightly brown. This should take somewhere between 5 and 15 minutes.

Wait for them to cool and store in an air-tight container. Enjoy!

The post Roasted Pumpkin Seeds are an Easy Fall Favorite appeared first on thedancingcucumber.com.

Gather Ingredients

For this recipe you need 750g chunks of pumpkin, 350g sweet shortcrust pastry, plain flour, 140g caster sugar, 1/2 teaspoon salt, 1/2 teaspoon fresh grated nutmeg, 1 teaspoon cinnamon, 2 beaten eggs, 25g melted butter, 175ml milk, 1 tablespoon icing sugar.

Prepare Pumpkin

Preheat the oven to 180C. Boil the pumpkin in water in a large saucepan. Cover and simmer for 15 minutes or until pumpkin is tender. Drain and leave to cool.

Prepare Pastry

Roll the pastry out on a lightly floured surface and place it in a 22cm tart tin. Chill for 15 minutes before baking for 25 minutes or until the base is golden brown.

Mix Filling

In a large mixing bowl combine sugar, salt, nutmeg and half the cinnamon. Mix in beaten eggs, melted butter and milk, then add pumpkin puree and stir until combined. Pour the mixture into the tart shell and bake for 45-50 minutes or until the filling has set.

Leave to Cool

Once the filling has set, take out of the oven and leave to cool. Remove the pie from the tin. Mix the remaining cinnamon with the icing sugar and sprinkle over the pie. Serve chilled.

The post How to Make the Perfect Pumpkin Pie appeared first on thedancingcucumber.com.

 Here are three that you should keep an eye on this fall!

Pumpkin

Pumpkin is a ubiquitous ingredient in different foods and drinks in the fall season, from pumpkin bread to pumpkin-spiced latte. Try out some unique recipes like roasted pumpkin seeds or mashed pumpkin if you can find it at your local market this fall!

Acorn Squash

Acorn squash is one of the many varieties of squash and gourds that come into season during the fall, and is one of my favorites due to how great it tastes after being roasted in the oven. Whether you prefer a sweet version with brown sugar or a savory version with parmesan cheese, you can’t go wrong here.

Butternut Squash

Butternut squash is another variety of the same family of gourds that surprisingly tastes pretty similar to pumpkin, although it’s a bit less sweet. This makes it great in soups and when baked in the oven with salty or savory ingredients like butter or cheese.

The post Put These Gourds on Your Shopping List for the Fall Season! appeared first on thedancingcucumber.com.

While 2020 might not be the most conducive time for roasting marshmallows in a large event with friends, don’t worry—you can still enjoy the delicious taste of this classic autumn treat in your own kitchen.

Here are two easy ways to do so in the comfort of your own home.

Your Stove

Turning on your stove (this works best with gas stoves, but can be done with electric ones too) can be a great way to toast marshmallows in the comfort of your own kitchen. Just put your marshmallow on a stick or a skewer as usual and hold it over the gas flame or the heated panel until it turns slightly burnt and crispy.

Your Oven

Another possibility for roasting marshmallows at home is by using your regular old oven. Turn it on to around 400 to 425 degrees F, and place the marshmallows you want to roast on a parchment paper-lined baking sheet. Once the oven is preheated, put them in for 5 minutes and they’ll come out perfectly roasted.

The post Here’s How to Roast a Marshmallow in the Comfort of Your Own Kitchen! appeared first on thedancingcucumber.com.

Ingredients:

• 1 1/2 cups of brown sugar
• 1/3 cups of neutral-tasting oil
• 1 egg
• 1 cup of buttermilk 
• 1 teaspoon of vanilla extract 
• 1 teaspoon of baking soda
• 2 1/2  cups of flour
• 2 1/2 cups of chopped apples
• 1/2 cup of white sugar
• 1 teaspoon of cinnamon
• 1 tablespoon of melted butter

Instructions:

1. In a large bowl, pour in the brown sugar and oil. Mix with a wooden spoon until well combined. 
2. Crack in the egg and mix in well. 
3. Add in the buttermilk as well as the vanilla extract and, again, mix well.  
4. Put in the baking soda and flour and mix with a wooden spoon until just combined. If you mix too much, the cake will be tough. 
5. Fold in the apples very gently.
6. Grease a 9×13 dish and pour the cake batter into it. 
7. Finally, mix together the white sugar, cinnamon, and butter in a small bowl and cover the top of the cake with it. 
8. Bake at 325 F for 40-45 minutes or until a toothpick comes out clean. 

The post Celebrate Fall With Apple Cake! appeared first on thedancingcucumber.com.