Fall’s flavors inspire cooks to create meals that will entice even the most finicky of eaters to dash to the table to share a meal with the family.
Here are recipes for an easy entree, a side dish that’s a snap, and a dessert that’s sure to leave your family happy and full — with minimal work for the chef!
Main Dish: Pumpkin Quesadillas (from Rachel Ray Every Day) [1]
This is a meatless option that will entice the whole family to dig in. It’s nutritious, too — pumpkins are rich in vitamins [2] and minerals and low in calories. [3]
You will need:
- 2 cups canned pure pumpkin puree
- 1 teaspoon ground cumin
- 8 8-inch flour tortillas
- 4 ounces goat cheese, crumbled
- 1/2 cup chopped walnuts, toasted
- 1/4 cup vegetable oil
To prepare:
In a bowl, stir pumpkin and cumin; season. Spread over 4 tortillas. Sprinkle with cheese and nuts. Top with remaining tortillas. In large skillet, heat 1 tbsp. oil over medium-low. Cook quesadillas 1 at a time, turning once and adding more oil between batches, until browned, 3 minutes. Cut into wedges. (Prep time: approximately 5 minutes.)
Side Dish: Butternut Squash with Whole Grains (from Taste of Home) [4]
Butternut squash has a subtle flavor that won’t turn off the children at your table, and this easy dish will satisfy adults, too, with its creamy texture, mouth-watering aroma, and pleasing fall color. Whole grains have multiple health benefits [5], and these ingredients are easy to find in your local supermarket. Let your slow cooker do the work for you.
You will need:
- 1 medium butternut squash (about 3 pounds), cut into 1/2-inch cubes
- 1 cup uncooked whole grain brown and red rice blend
- 1 medium onion, chopped
- 1/2 cup water
- 3 garlic cloves, minced
- 2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 can (14-1/2 ounces) vegetable broth
- 1 package (6 ounces) fresh baby spinach
To prepare: In a 4-qt. slow cooker, combine the first eight ingredients. Stir in broth. Cook, covered, on low 4-5 hours or until grains are tender. Stir in spinach before serving. (Prep time: 15 minutes, cook time, four hours.)
Related: Most Delicious Fall Foods Are Good for Us, Too [6]
Dessert: Easy Chocolate Pie (from The Weary Chef) [7]
With a prep time of just five minutes, this recipe is easy enough for the kids to make — no baking needed at all.
You will need:
- 9-inch graham cracker crust, pre-made (or you can make your own [8])
- 3.4 ounce box instant chocolate pudding
- 2 cups cold milk
- 11.5 ounces Philadelphia whipped cream cheese
To prepare:
Whisk pudding mix and milk together for 1-2 minutes until well combined. Then add cream cheese, and whisk until smooth, about 1-2 minutes longer. Evenly spread pudding filling into cooled, prepared crust.
Place in refrigerator to set for at least 5 minutes before serving; pie will keep in refrigerator for at least three days.