After you’ve been apple picking or returned from the farmers market with the freshest fall produce, there are tons of options for delicious seasonal meals. As we approach the colder months, the team at Sawyer is focused on hearty and healthy dishes with tasty fall aromas.
With the help from some of our incredible providers, we’ve put together great options for you to chef up! Whether it’s an entree for the whole family, or a sweet treat for dessert, all of these options will be fun to make alongside your little ones. But don't stop there! Continue to explore virtual cooking classes here!
Black Bean Hummus Bats
Courtesy of Freshmade
And you thought black bean dip couldn’t be cute? Think again! Make your next dip a festive one with this fun recipe. Your little one will love to help out with crafting the bats. Serves 4-6
- 1 can black beans, rinsed and drained
- 2 cloves of garlic, roughly chopped
- ¼ cup tahini
- Juice of 1 lime
- Handful of fresh cilantro
- Salt, to taste
- Cumin, to taste
- Drizzle of good quality olive oil
For the tortillas:
- 1 package small flour tortillas, cut into bat shapes using a bat cookie cutter
- Black olives, sliced into rings for the “eyes”
- Bell peppers, cut into thin slices for the “mouth”
- Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
- Cut bat shapes out of the tortillas using a bat cookie cutter. Place the tortilla shapes on the baking sheet. Brush lightly with olive oil and bake until golden brown. Remove from oven and let cool completely.
- In a food processor, combine the black beans, tahini, lime juice, cilantro, salt and cumin. Process until smooth. With the food processor running, add a little olive oil and combine. If you need to thin out further, add a little room temperature water.
- Spread hummus over the bat tortilla.
- Garnish with two olive circles for the eyes.
- Garnish with a pepper for the mouth.
Apple Honey Muffins
Courtesy of Allergic to Salad
Start your fall off right with these yummy apple honey muffins. After all, your kids just picked 25lbs of apples, so you better find a way to cook them. Serves 4-6
- 1 1/4 cup whole wheat flour
- 1 1/2 tsp baking powder
- 2 tps ground cinnamon
- 1/2 tsp ground ginger
- Pinch ground nutmeg
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup oats
- 1/3 cup melted coconut oil
- 1/2 cup honey
- 2 eggs, at room temperature
- 1 cup + 2 tablespoons plain Greek yogurt (preferably full-fat or 2%)
- 1 tsp vanilla extract
- 1 cup grated apple
- 1 cup diced apple (¼-inch cubes)
- Preheat the oven to 425 degrees. Grease a muffin tin with coconut oil, or line with parchment liners. Set aside.
- In a large mixing bowl, sift the flour, baking powder, cinnamon, ginger, nutmeg, baking soda, and salt. Stir, then fold in the oats. Set aside.
- In a medium mixing bowl, whisk together the melted coconut oil, honey, eggs, Greek yogurt, and vanilla. Fold into the dry ingredients until just combined, then add the grated and diced apple. Do not overmix!
- Divide the batter evenly between the slots in the muffin tin. Bake until golden-brown and a toothpick comes out clean, about 12-15 minutes. Keep a close eye, since honey causes baked goods to brown more quickly than usual.
Butternut Squash Soup
Courtesy of Cooking With Kids NY
Can you think of a soup that encompasses fall more than butternut squash? From the colors, to the taste, every part of it has us feeling warm and festive. This recipe is a classic, and will ensure your meal starts off on a great seasonal note. Serves 4-6
- 1 medium butternut squash, cut in half and seeded
- 1 apple, cut in pieces
- ½ onion, cut in pieces
- 2-3 sprigs of fresh thyme, or 1 tsp dried thyme
- Salt and pepper to taste
- 1 qt. Broth (chicken or veggie)
- Olive oil
- Roast Butternut Squash, Apple and Onion and sprinkle some thyme, salt and pepper and drizzle olive oil all over the pan.
- Once the squash is tender, remove the skin of the squash and apples. Then, transfer everything to a pot.
- Then, add chicken broth (or vegetable broth) and bring the soup to boil. Once it boils, reduce the heat and cover the pot. Cook for about 10-15 minutes until you start to smell the soup.
Pumpkin Spice Empanada
Courtesy of From Scratch Bakers
This recipe will surely give you the fall flavors you and your kids are craving this time of the year. Empanadas are great because they’re easy to fill, so get your little ones engaged by having them put the filling in! Serves 4-6
- 6” Empanada Discs (grocery store purchased)
- 2-4 Tablespoons water in a small bowl
- 1 Cup Pumpkin (canned) Puree
- ¼ Cup Brown Sugar
- 1 Teaspoon Heavy Cream
- 1 Teaspoon Cinnamon
- ½ Teaspoon Ground Nutmeg
- ¼ Teaspoon Ground Cloves
- 1 Egg + 1 Tablespoon Water (for egg wash)
- 2 Tablespoons + ½ Teaspoon Cinnamon (to sprinkle on top)
- Measure and mix all filling ingredients together.
- Prepare egg wash and cinnamon/sugar topping.
- Keeping away from the edges, place 2 tablespoons of filling in the center of the lower half of the disc.
- Using water, dip fingers in water and dampen edge of the entire disc.
- Fold top half of disc over the filling and align with the bottom edge of the disk. Press firmly with finger to seal closed.
- Crimp edges using a fork to create a seal so filling doesn’t leak out while baking.
- Optional: Using extra dough, cut out decorations (pumpkin) for top of empanada.
- Brush egg/water mixture (egg wash) top of empanada.
- Place decorative dough piece(s) on the top while egg wash is still wet so it sticks.
- Lightly sprinkle cinnamon/sugar mixture on top of empanada.
- Place on a parchment lined sheet tray.
- Bake @ 400° for 20 Minutes.
Butternut Squash Gnocchi with Brown Butter Sage
Courtesy of Junior Chef Stars
Fall ingredients? Check. Perfect for a cold day? Check. Fun for your kids to eat because they can use their hands? Double check! Serves 4-6
- 1 1/2 cups butternut squash, puréed
- ½ pound portobello mushrooms, sliced
- 1 cup ricotta
- 1 large egg
- 2 teaspoons kosher salt
- 1/4 cup parmesan cheese
- 1 cup all-purpose flour, plus more for dusting
- 2-3 teaspoons minced fresh sage
- 1/4 cup unsalted butter
- 1 tablespoon red wine vinegar
- Black pepper to taste
Butternut Squash Purée
Bring a large pot of water to boil. Cut squash in half, scoop out the seeds and strings, then cube into 1-inch pieces. Add pieces to boiling water and cook until soft (15-20 mins). Then mash with a fork or blend with an immersion blender.
- Mix squash puree, ricotta, parmesan, eggs and salt together in a large bowl.
- Add ½ the flour and mix well (will be sticky).
- Add remaining flour and mix in (adjust if too sticky, should be able to handle.
- Shape into a log and set aside.
- Bring a pot of salted water to a boil.
Forming & Cooking Gnocchi
- Spread some flour on a surface.
- Cut dough log into equal pieces.
- Roll piece of dough into a log about 1/2-inch-thick, then cut into 1-inch pieces.
- Dust gnocchi with flour, then push dumpling up onto the tines of a fork or gnocchi board. Let the gnocchi drop back to the work surface.
- Add gnocchi a few at a time into boiling water.
- Boil gnocchi until they float, then remove them with a slotted spoon.
- Toss finished gnocchi with a little olive oil so they don't stick together.
Brown Butter Sauce
- In a large skillet over medium heat, melt butter. Once melted add red wine vinegar, salt and pepper to taste and sauté mushrooms for approximately 2-3 minutes.
- Add gnocchi but do not let them overlap. Fry undisturbed for 1.5 minutes.
- Sprinkle half the sage over the pan. Cook for another minute, repeat with remaining gnocchi.
Feel free to add your favorite vegetables. For example, tomatoes will add great flavor and give the dish a pop of color!
Courtesy of Bake Austin
Turn your apples into roses! Perfect for the fall, these delicious little desserts are easy to make with your children and have a great impact on any table. For breakfast, as yummy lunch treat, an afternoon snack or a healthy dessert after dinner, these little pastries are a perfect addition.
- Puff Pastry*
- Red Apples
- Apricot Jelly
- Powdered Sugar
- Half apples, core them and slice apples thinly.
- Microwave apples in some water and lemon juice for 3-5 minutes until floppy. Depending on your microwave it might take a little longer. Let the apple slices cool.
- Preheat oven to 375F.
- Roll out puff pastry on a lightly floured surface into 2” x 6” strips (about 1/4" thick).
- Brush the strips with apricot jelly.
- Place apple slices overlapping, with the red part of the apples showing.
- Fold the bottom half of the dough up to create a pocket.
- Now roll the apple slices and dough to form a rose (see images). TIP: if the puff pastry is too soft at this point, refrigerate for 30 minutes to harden butter).
- Place into a greased cupcake pan and bake for 45 minutes.
- After 30 minutes you can place some aluminum foil over the apples to prevent from burning.
- Remove from oven and cool.
- Sprinkle with powdered sugar.
*use store-bought puff pastry or make your own
Puff Pastry Recipe:
- 1 cup All-Purpose Flour
- 10 Tbsp cold unsalted butter
- 1/4 tsp salt
- 1/3 cup ice water
- In a bowl, mix flour and salt until combined.
- Add cubed cold butter and water and start kneading it quickly to combine but not to warm up the butter. Do this quickly. If the butter is too cold and won't mix you can use your fingers to rub the butter and flour together until it comes together.
- When the dough comes together, turn out onto a table and using a rolling pin, roll out into a rectangle. Do not let the butter get too soft!
- Fold like a letter and roll a few times until the dough is smooth.
- Wrap in plastic and refrigerate for 1 hour to let the butter harden again.
Classic Apple Pie
Courtesy of Sugarsuckle
You didn’t think we would exclude an apple pie in this blog, right? While there are certainly tons of variations of this classic dish, we think our friends at Sugarsuckle have one of the best recipes! And look how cute it is! Full recipe yields 8 mini apples
- All Purpose Flour, 453 g
- Salt, 7.5 g
- Sugar, 36 g
- Butter, 102 g
- Shortening, 102 g
- Eggs, 50 g
- White Vinegar, 5 g
- Water, 67 g
- Combine dry ingredients (All Purpose Flour, Salt, and Sugar)
- Cut in the butter and shortening until mixture resembles coarse meal (can be done on mixer)
- In separate bowl, combine eggs, vinegar and water.
- Form well in the center of the dry ingredients and add the liquid. Combine until the dough forms a ball.
- Rest dough for 10 mins in fridge prior to rolling out.
Apple Pie Filling
- 4 apples, cored and diced small
- 2/3 cup sugar
- 1 Tablespoon All-Purpose Flour
- Dash of cinnamon
- A little nutmeg and cloves, if desired
- Combine all dry ingredients (sugar, flour and spices) and toss with the diced apples.
- Cook in a pot until apples are no longer crunchy (the apple filling will continue to bake in the oven inside the pie).
- Cool pie filling by spreading out on a sheet pan and allow the filling to come to room temperature.
Bringing it all together
- Line 8 mini pie pans (4" pie pans) with a thin layer of pie dough. Fill with pre-cooked apple pie filling and cover with strips of pie dough (called lattice).
- Make sure the strips are pressed into the edges of the pie and trim off excess.
- Use a pastry brush to brush egg wash (1 egg + splash of water + pinch of salt) over the dough and sprinkle coarse sanding sugar, or turbinado sugar over the egg wash.
- Bake until crust is golden and the filling is bubbling ~ roughly 20-25 minutes.
- Store at room temperature uncovered up to 2-3 day!
Apple Hand Pie
Courtesy of Oui Chef
Please don't be upset that we have two apple pies in here. We can explain. You see, we didn't realize just how many apples our kids picked this year. The silver-lining? This recipe is incredibly delicious, and deserves a spot on every dessert table.
- 2 Large Yolks
- 4 Tablespoons Ice Water
- 2 1/2 Cups All Purpose Flour
- 4 Tablespoons Sugar
- 2 Teaspoon Salt
- 1 Cup Unsalted Butter
Apple Filling Ingredients:
- 4 Apples, Sliced
- 1 ½ Teaspoons Lemon Juice
- 1/3 Cup Sugar
- 2 Tablespoons Brown Sugar
- 1 Tablespoon All Purpose Flour
- ½ Teaspoon Ground Cinnamon
- ¼ Teaspoon Salt
- 1 ½ Teaspoons Unsalted Butter
- Mix the flour, sugar and salt together in a mixing bowl.
- Cut the butter into small cubes. Add the butter to the flour mixture and cut in until a rough sandy/pebble-like texture is achieved.
- Add the yolks and 4 tablespoons of water and mix with hands until just combined.
- Refrigerate a minimum of 30 minutes before use.
- Cut the apples in a medium dice and mix with the lemon juice, sugar, brown sugar, flour, cinnamon and salt.
- Roll out the pie dough on a floured surface. Cut the dough into 3.5-4" circles.
- Place some of the apple mixture in the center of 1 circle, about 2-3 tablespoons. Dot the top of the filling with butter.
- Brush around the edges of the pie dough with egg wash (1 egg mixed with 1 tablespoon water). Place a second circle of dough on top and press the edges together. Press around the edges with a fork. Repeat to use all the filling and dough.
- Cut a vent in the top middle of the pie. Then brush the entire top of the hand pie with egg wash and sprinkle generously with cinnamon sugar.
- Bake at 375°F until golden brown.