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This article is written by a student writer from the Her Campus at UVM chapter.

It’s that wonderful time of the year again. The leaves are beginning to change colors, the weather is getting cooler, and I can finally wear my UGGs. Autumn in Vermont. One of my favorite joys of the season is hunkering down with a warm, comfort meal. Thus, I’m ready to break out my favorite fall recipes and share them with you! 

Spaghetti Squash

If there’s one thing I love- it’s spaghetti squash. It’s easy to make, healthy, and extremely delicious. Preheat your oven to 400 degrees Fahrenheit and line a sheet pan with parchment paper. Cut your squash in half, making sure to scoop out all of the seeds. Drizzle some olive oil and sprinkle some salt/pepper over the top. Don’t forget to poke a few holes in the skin allowing any steam to release. Bake your halves for 30-45 minutes. After taking it out of the oven you can use a fork to pull apart the squash into what is a spaghetti-like consistency. Et voila! My favorite way to serve this dish is by adding some type of pasta sauce and cheese. This warm meal is guaranteed to leave you full and satisfied.

Pumpkin Pancakes

This is hands down my favorite breakfast food of all time. I give absolutely all the credit to my mom for this recipe, as she has been making it for my brothers and I for as long as I can remember. Mix the following dry ingredients in a bowl: 2 cups flour, 6 tbsp packed brown sugar, 1 ½ tsp baking powder, ½ tsp baking soda, ½ tsp ground cloves, 1 teaspoon cinnamon, ½ tsp salt. Mix the following wet ingredients in a separate bowl: 1 ⅓ cup buttermilk, ¾ cup canned pumpkin, 3 large eggs, 2 tbsp melted butter. Add the dry ingredients to the wet ingredients and whisk until smooth. Heat a griddle to about 300 degrees and lightly grease it with butter. Drop ¼ cup-fulls onto the griddle and cook your pancakes. I like to serve mine with some butter and warm maple syrup over top! Mmmm *Chefs kiss*

Pumpkin Chocolate Chip Cookies

My roommates and I look forward to making these cookies every year. Preheat your oven to 350 degrees Fahrenheit and grease a baking sheet. Combine 1 cup canned pumpkin, 1 cup white sugar, 1 egg, and ½ cup vegetable oil in a large bowl. Dissolve 1 tsp baking soda in 1 tsp milk then stir into the mixture. Mix 2 cups flour, 2 tsp baking powder, 2 tsp cinnamon, and ½ tsp salt in a separate bowl. Add the dry ingredients to the wet ingredients and mix well. Fold in 2 cups of chocolate chips and 1 tbsp vanilla extract. Drop by the spoonful on your cookie sheet and bake for 10 minutes. These cookies with some warm apple cider will get you feeling all the sweater weather vibes.

Butternut Squash Soup

Wow I’m getting hungry writing this. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 onion (chopped), ½ teaspoon salt, and some freshly ground black pepper. Saute until soft, for about 5-8 minutes. Add 1 butternut squash (peeled, seeded, and cubed) and cook until it begins to soften for about 8-10 minutes. Add 3 cloves of chopped garlic, some sage, and fresh ginger. Stir and cook for about one minute until fragrant, then add 3 cups of vegetable broth. Bring to a boil, cover, and reduce the heat to a simmer for 20-30 minutes. Pour the soup into a blender and blend until smooth. Served piping hot with a hunk of garlic bread, and this creamy, nourishing butternut soup recipe is fall comfort food at its best. 

So what are you waiting for? It’s time to get cooking!

I’m a junior at the University of Vermont! I am a nursing major and love being apart of Her Campus at UVM!