3 Delicious Fall Recipes to Get You in the Mood for Fall

Nothing says fall quite like pumpkin bread! Whether you enjoy it for breakfast or an afternoon snack, this moist, flavorful bread will bring the smell of fall into your kitchen. It’s perfect for the whole family and easy to whip up on cozy weekends.

Ingredients:

• 1 ¾ cups flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• 1 ½ cups sugar
• 1 cup pumpkin puree
• ½ cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• Optional: chocolate chips or chopped nuts

Instructions:

1. Preheat your oven to 350°F and grease a loaf pan.
2. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and ginger.
3. In another bowl, mix the sugar, pumpkin puree, vegetable oil, eggs, and vanilla until well combined.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. If you like, fold in some chocolate chips or nuts for extra flavor.
5. Pour the batter into the loaf pan and bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
6. Let cool before slicing and serving.

When the air gets colder, nothing beats a warm, hearty bowl of soup. This Butternut Squash Soup is a classic from The Harvest Restaurant, one of the incredible dining experiences at Thanksgiving Point. The rich flavors of roasted butternut squash combined with fresh herbs make this the perfect starter or main dish for fall.

Ingredients:

• 1 large butternut squash, peeled and cubed
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1 cup heavy cream
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions:

1. Preheat your oven to 400°F. Toss the cubed butternut squash with olive oil, salt, and pepper, then spread them out on a baking sheet. Roast for 25-30 minutes or until tender.
2. In a large pot, sauté the onions and garlic in olive oil until softened.
3. Add the roasted squash and vegetable broth to the pot and bring it to a simmer for 10 minutes.
4. Using an immersion blender, puree the soup until smooth. Stir in the heavy cream and season with salt and pepper.
5. Garnish with fresh thyme and serve warm.

This soup is a family favorite and can be enjoyed as part of your meal at The Harvest Restaurant! Don’t forget to visit us at Thanksgiving Point for more seasonal dishes the whole family will love.

Fall is apple season, and what better way to celebrate than with a warm, comforting Apple Crumble? This easy recipe is perfect for a quick dessert after dinner or as a treat to share with friends and family. It’s all about tender apples and buttery, crumbly topping!

Ingredients:

• 5-6 medium apples, peeled and sliced (Granny Smith or Honeycrisp work great)
• 2 tablespoons sugar
• 1 teaspoon ground cinnamon
• 1 cup flour
• 1 cup rolled oats
• ¾ cup brown sugar
• ½ teaspoon ground nutmeg
• ½ cup butter, cold and cubed

Instructions:

1. Preheat your oven to 350°F. In a large bowl, toss the apple slices with sugar and cinnamon, then spread them out evenly in a greased baking dish.
2. In another bowl, combine the flour, oats, brown sugar, and nutmeg. Cut in the butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
3. Sprinkle the crumble mixture evenly over the apples.
4. Bake for 35-40 minutes, or until the topping is golden and the apples are tender.
5. Serve warm with a scoop of vanilla ice cream or whipped cream.