The Fall Recipes You Can't Live Without

With the fall season in full-swing, there's nothing better than a little taste of warm, autumn favorties in the kitchen.

To get started, we've picked three less-popular dishes for you to taste – try it out and see what you think!

Pumpkin Quesadillas

 

Ingredients

2 cups canned pure pumpkin puree 1 teaspoon ground cumin 8 8 inches flour tortillas 4 ounces goat cheese, crumbled 1/2 cup chopped walnuts, toasted 1/4 cup vegetable oil

     

     

    Directions

    In 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 one at a time, turning once and adding more oil between batches, until browned, three minutes. Cut into wedges

    Applesauce Chutney

     

    Ingredients

    • 1 red onion, chopped
    • 2 tablespoons butter
    • 1 24 ounce jar  chunky applesauce
    • 1/4 cup golden raisins
    • 1 tablespoon minced crystallized ginger
    • 1/2 teaspoon fresh thyme

     

    Directions

    In large pan over medium, cook onion in butter until softened, three minutes. Add remaining ingredients; cook three minutes, then season. Serve with pork.

    Butternut Pudding

    Ingredients

    • 2 10 ounce packages  thawed frozen butternut squash puree
    • 1 14 ounce can  coconut milk
    • 4 eggs
    • 1/2 cup pure maple syrup
    • whipped cream

    Directions

    Preheat oven to 325 degrees . Blend squash, coconut milk, eggs and syrup; pour into 8-inch baking dish. Put dish in roasting pan; pour boiling water halfway up dish to make water bath. Bake, one hour. Top with cream.

    (Recipes courtesy of Midwest Cooking)