Fall Is a wonderful season, we start to move into colder days and our
meals start to transition from cold to hot. Today, I want to share a few
easy fall meals your family will rave about.
If you have any fall recipes you would like seen on the Voice please
send in your content, and they will be happy to feature yours as well.
Content Submission Form – The Valley Voice (thevoicecv.ca)
PUMPKIN BISQUE WITH SMOKED GOUDA
Ingredients
• 4 bacon strips, chopped
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 6 cups chicken broth
• 1 can (29 ounces) solid-pack
pumpkin
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon pepper
• 1 cup heavy whipping cream
• 1 cup shredded Gouda cheese
• 2 tablespoons minced fresh
parsley
• Additional shredded Gouda
cheese, optional
Directions
Step 1
In a Dutch oven, cook bacon over
medium heat until crisp. Remove to
paper towels with a slotted spoon;
drain, reserving 1 tablespoon
drippings.
Step 2
Sauté onion in drippings until tender.
Add garlic; cook 1 minute longer.
Step 3
Stir in the broth, pumpkin, salt, nutmeg
and pepper. Bring to a boil. Reduce
heat; simmer, uncovered, for 10
minutes. Cool slightly.
Step 4
In a blender, process soup in batches
until smooth. Return all to pan. Stir in
cream; heat through. Add cheese; stir
until melted. Sprinkle each serving
with parsley, bacon and, if desired,
additional cheese
BREAD PUDDING
Ingredients
• 2 tablespoons unsalted butter,
softened, for baking dish
• 12 ounces brioche or challah, cut
into 1-inch cubes
• 2 cups milk
• 3 cups heavy cream
• 4 large eggs, plus 1 large egg yolk
• 1 cup sugar
• 1/2 teaspoon salt
• 1 tablespoon pure vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 cup boiling water, plus more for
pan
Directions
Step 1
Butter a 9-by-13-inch baking dish; set
aside. Put bread in a large bowl; set
aside. Heat milk and cream in a
medium saucepan over mediumhigh heat until just about to simmer;
remove from heat.
Step 2
Whisk eggs, yolk, sugar, salt, vanilla,
cinnamon, and nutmeg in a medium
bowl. Whisking constantly, pour cream
mixture in a slow, steady stream into
egg mixture. Pour over bread; fold to
combine. Let stand 30 minutes,
tossing and pressing occasionally to
submerge bread.
Step 3
Meanwhile, soak the raisins in 1 cup
boiling water for 30 minutes.
Step 4
Drain; stir raisins into bread mixture.
Preheat oven to 350 degrees. With a
slotted spoon, transfer bread to
buttered dish; pour liquid in bowl over
top. Using a spoon, turn the top layer
of bread crust side up.
Step 5
Set dish in a roasting pan; transfer to
oven. Pour boiling water into the pan
to reach about halfway upsides of the
dish. Bake until golden brown, about
50 minutes. Let the dish cool on a rack
10 to 20 minutes.
ROASTED BUTTERNUT SQUASH WITH BAY
Ingredients
• 1 large butternut squash or 2–3
small honeynut squash (about 3
pounds total)
• 1 tablespoon olive oil
• Kosher salt, freshly ground pepper
• 1 Fresno chile, thinly sliced
• 1/4 cup pure maple syrup,
preferably grade B
• 3 tablespoons unsalted butter
• 2 tablespoons apple cider vinegar
• 6–8 dried bay leaves
Directions
Step 1
Place a rack in upper third of oven;
preheat to 425°F. Halve squash
lengthwise and scoop out seeds with
a large spoon. Using a peeler, remove
skin and white flesh below you should
see the dark orange color
underneath. Rub all over with oil;
season with salt and pepper. Roast in
a baking dish just large enough to
hold halves side by side until
beginning to soften (a paring knife
should easily slip in only about 1/4″), 15–
18 minutes.
Step 2
Meanwhile, bring chile, maple syrup,
butter, and vinegar to a simmer in a
small saucepan over medium-high,
stirring occasionally and removing
chile as soon as desired heat level is
reached (set aside for serving), until
just thick enough to coat spoon, 6–8
minutes. Reduce heat to very low and
keep glaze warm.
Step 3
Transfer squash to a cutting board
and let cool slightly. Using a sharp
knife, score rounded sides of squash
halves crosswise, going as deep as
possible but without cutting all the way
through. Return squash to baking
dish, scored sides up, and tuck bay
leaves between a few of the slices;
season with salt and pepper.
Step 4
Roast squash, basting with glaze
every 10 minutes or so and using
pastry brush to lift off any glaze in dish
that is browning too much, until tender
and glaze forms a rich brown coating,
45–60 minutes. Serve topped with
reserved chilies.