Fall is for more than just the PSL – it’s the perfect time of year to break out your favorite pumpkin and squash recipes! I have a few recipes that I’ve grown to love over the years. They go beyond the typical pumpkin pie, and make for great options to take to your next fall dinner or Thanksgiving.
Here are a few of my favorite recipes that use pumpkins or squash to their full flavor potential – and my personal recipe for the perfect PSL you can make at home!
I recently started cooking my way through Veganomicon: The Ultimate Vegan Cookbook, and this is one of my favorite recipes so far! It’s savory, sweet, and a little spicy. The cornmeal empanada dough is a little sweet and crispy. You can make a bunch of these to freeze and reheat later, or just bake off today! They’re super filling, too!
If you’re looking to add even more pumpkin flavor to your breakfast, bake a loaf of this pumpkin bread! It’s super easy to make, and in about an hour you’ll have a moist, decadent compliment to your PSL!
I made this last year for Thanksgiving, and it was a huge hit! It has some bold flavors, thanks to sourdough bread, butternut squash, bacon, and plenty of sage. If you’re looking for a fun alternative to traditional stuffing, try this one out!
For those who aren’t a fan of pumpkin pie, you can’t really go wrong with pumpkin bars. It’s a classic Martha Stewart recipe for moist, flavorful pumpkin cake and a sweet and tangy cream cheese frosting. This would be great to make for a party, or for breakfast (if you’re not looking to keep things even remotely healthy).
I’m sure you could figure out how to do this on your own – simmer up some squash, mash it up, add some salt and pepper, and you’re done! This is a great side dish for all the fall roasts I do once it starts cooling off outside. I sometimes do half squash, half yukon gold potatoes – it’s a great way to tone down the sweetness if you’re not a huge fan of squash.
Now, for my all-time favorite homemade pumpkin-spiced recipe: my homemade PSL! There is no pumpkin in it, but it sure tastes like it!
My Homemade Pumpkin-Spiced Latte
2-3 Tbsp ground coffee
8-12 oz. boiling water
1/4 tsp pumpkin spice (my favorite is from Trader Joe’s)
1/2 tsp. raw sugar
1. Put ground coffee and pumpkin spice into French press. Pour boiling water into press and let sit for 3-5 minutes (however long you like to steep your coffee).
2. Strain coffee, then pour into your favorite fall-themed mug.
3. Stir in sugar, and pour in almond milk to taste. If you want to make it extra decadent, froth your milk before pouring in!
4. Enjoy your tasty PSL for a fraction of the price you’d pay at Starbucks!