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Best Autumnal Food & Drink

Autumn has arrived, the nights are getting shorter, jumpers are coming out and a pumpkin spice latte becomes the feature of every Instagram post.

If you’re wondering how you can switch up your diet to reflect the best of the seasons, you’re in luck. We’ve put together a list of the very best autumnal meals and beverages to get you feeling all the cosy autumnal vibes.

Apples, blackberries, butternut squash, cauliflower, sweet potatoes, parsnips and pumpkins are just some of the fruits and vegetables that come into season in autumn.

Autumnal Drinks

Slow Cooker Hot Chocolate

Ingredients

1L milk
300ml double cream
200g dark chocolate, chopped
100g milk chocolate, chopped
scorched marshmallows, to serve
softly whipped cream, to serve
grated chocolate, to serve

Method

STEP 1
Pour the milk and double cream into the slow cooker. Add the dark chocolate and milk chocolate, then cover and cook on low for 2 hrs, stirring halfway through cooking.

STEP 2
Remove the lid and stir again, then continue to cook for a further 15-20 mins. Ladle into mugs and top with the marshmallows, dollops of cream and grated chocolate.

You can find the recipe here –
https://www.bbcgoodfood.com/recipes/slow-cooker-hot-chocolate.

Hot Toddy

INGREDIENTS

¾ cup water
1 ½ ounces whiskey
2 to 3 teaspoons honey, to taste
2 to 3 teaspoons lemon juice, to taste
1 lemon round
1 cinnamon stick (optional, for garnish)

METHOD

STEP 1
In a teapot or saucepan, bring the water to a simmer. Pour the hot water into a mug.

STEP 2
Add the whiskey, 2 teaspoons honey and 2 teaspoon lemon juice. Stir until the honey has disappeared into the hot water. Taste, and add 1 teaspoon honey for more sweetness, and/or 1 teaspoon more lemon juice for more zing.

STEP 3
Garnish with a lemon round and cinnamon stick (if using). Enjoy!

You can find the recipe here – https://cookieandkate.com/classic-hot-toddy-recipe/

Autumnal Meals

Butternut Squash Casserole

INGREDIANTS

Nonstick cooking spray
1/2 lb. thick-cut bacon, sliced 1″ thick1 (2-lb.) butternut squash, peeled, seeded, and cut into 1″ pieces
1 medium yellow onion, finely chopped
1 leek, halved and sliced 1/2″ thick
3 c. roughly chopped kale (from about 1 bunch)
2 cloves garlic, thinly sliced
2 tbsp. chopped fresh sage
2 tbsp. fresh thyme leaves
2 tsp. kosher salt
1 tsp. freshly ground black pepper
1 c. fresh or preshredded shredded mozzarella
1 c. shredded sharp white cheddar
1/2 c. panko bread crumbs
1 tbsp. dried Italian seasoning
1 tbsp. extra-virgin olive oil

METHOD

STEP 1
Preheat oven to 400°. Coat a 13″-by-9″ baking dish with nonstick spray. In a medium skillet over medium heat, cook bacon, stirring occasionally, until crisp, about 5 minutes.

STEP 2
Transfer bacon and 2 tablespoons bacon fat to a large bowl. Discard remaining bacon fat or save for another use. Add squash, onion, leek, kale, garlic, sage, thyme,
salt, and black pepper to bowl. Toss to combine.

STEP 3
Arrange vegetable mixture in an even layer in prepared dish. Bake until a knife easily inserts into squash, about 30 minutes.

STEP 4
Top casserole with mozzarella and cheddar in an even layer. In a small bowl, mix panko, Italian seasoning, and oil, then sprinkle over cheese.

STEP 5
Continue to bake until cheese is melted and bread crumbs are golden brown, 10 to 15 minutes more.

You can find the recipe here –
https://www.delish.com/cooking/recipe-ideas/a40509027/butternut-squash-casserole-recipe/

Roasted Pumpkin Pasta

INGREDIENTS

700g Kent pumpkin, seeded, peeled, cut into thin wedges
1 tbsp olive oil
250g cherry tomatoes, halved
375g penne
150g Wattle Valley Chunky Roasted Pumpkin Dip
1/4 cup (20g) finely grated parmesan
60g baby rocket leaves
1/3 cup (35g) walnuts, toasted, chopped
2 tbsp pepitas (pumpkin seeds), toasted

METHOD

STEP 1
Preheat oven to 180°C. Place pumpkin in a roasting pan lined with baking paper. Drizzle with oil. Season. Roast for 30 mins or until tender, adding tomato for last 10 mins of cooking.

STEP 2
Meanwhile, cook pasta in a large saucepan of boiling water following packet directions or until al dente. Drain, reserving ½ cup (125ml) of cooking liquid. Return
pasta to pan.

STEP 3
Add the dip, parmesan, rocket, pumpkin mixture and reserved cooking liquid to the pasta in the pan Toss. to combine. Sprinkle with walnuts and pepitas. Season.

You can find the recipe here –
https://www.taste.com.au/recipes/roasted-pumpkin-pasta-recipe/v3cq0cch

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