As soon as September hits, I’m so ready for fall that it hurts. (Really, as soon as January hits, I’m ready for fall.) When my parents brought over a tiny portion of their gigantic garden haul for me, I started to feel incredibly inspired. Their basket included summer squashes, plump tomatoes, enough banana and jalapeño peppers to feed an army, crookneck squash, and one of my favorites - acorn squash. These sometimes take a backseat to the more popular butternut or spaghetti squash (and don’t even start on pumpkin!) but they have just as much flavor as any other gorgeous autumn squash. So for this I paired together roasted acorn squash, toasted slivered almonds, and a beautiful cracked pepper fettuccine made locally here at Flour City Pasta. Read more…
We scarfed these down for dinner tonight. You can find the dough recipe here by the way!
Submitted by hipsterfood
When I got this week’s mystery box, I found myself a little stumped. The only non-animal-based ingredients were yellow squash, corn on the cob, onion, green beans, and a variety of apples. But the longer I thought about it, I realized that all of these ingredients are a part of all of my favorite fall meals. And what’s my favorite fall food of them all? (Besides pumpkin chai?) Hand pies!
This hand pie is savory and sweet, like Thanksgiving stuffing & cranberry sauce. The black beans add a much needed bite and give it another great fall flavor as well. Try these out for a burgeoning-September-weeknight meal and enjoy!
This filling recipe makes enough for about a dozen hand-sized hand pies.
1 medium white/yellow onion, diced
1 cup diced yellow squash
1 corn cob, kernels shaved off
1 handful green beans, 1 inch pieces cut on a bias, ends trimmed
1 granny smith apple, diced small
1 can black beans, drained and rinsed
salt, pepper, 1/2 tsp each cinnamon, cumin, paprika
2 tbsp coconut oil
Dough recipe can be found here.
1. Put the onion, corn, oil, cinnamon, cumin, and paprika in a hot sauté pan and cook down until the onions are translucent, stirring to prevent burning.
2. Add the squash, apple, green beans, and black beans, and mix together. Cook on medium heat for 5-10 minutes and pour in about 1/4 cup water.
3. Let it cook down for 5 minutes, then mash it up a little with a potato masher or fork. Toss on some salt & pepper to taste.
4. Preheat the oven to 425°F. If you don’t already have the dough prepared, do so now. Spread out the dough into a rectangle, about 1/4 inch thick. Top half the dough with the filling, then fold the dough over and crimp the edges with your fingers. (Be gentle or the dough may break.) Slice a couple of holes in the top to let some of the air out during cooking.
5. Place the hand pies on a greased baking sheet. Bake until golden, about 20 minutes. Eat them while they’re still warm!