Favorite September Recipes
It’s fall y’all! We’re loving this bountiful time of year - the end of the year garden harvest, roadside farm stands and pick-your-own orchards, bustling farmers markets. The colors and flavors this time of year bring together the best of summer and fall vegetables, herbs and spices.
My two favorite recipes to share this month are Chicken Enchilada Stuffed Acorn Squash and Chocolate Chip Zucchini Bread.
Image: Food Network
Chicken Enchilada Stuffed Acorn Squash | Gluten Free
(Source: Based on a recipe from Food Network, with a few adjustments and add-ins)
There are so many great ways to stuff and serve acorn squash. When craving Mexican food, this is one of my favorites. The flavors are rich, the sauce creamy, and the dish has options to include all of our food groups for an all-in-one meal.
INGREDIENTS:
2 small acorn squash, halved and seeds scooped out
1 Tbsp Extra Virgin Olive Oil
1 small onion, diced
1 poblano pepper, seeded and diced
2 cloves garlic, finely chopped
1/2 tsp Cumin powder
Salt and pepper
15oz jar of Red Enchilada Sauce OR I like making my own sauce from this simple recipe using spices, tomato paste, broth and apple cider vinegar
2-1/2 cups shredded rotisserie chicken meat
1/2 cup fresh cilantro, chopped
2 cups shredded cheese of choice, Mexican blend is traditional. I like Cabot cheese, which is naturally Lactose Free and melts well!
Optional add-ins: black beans, cooked corn, additional varieties of diced peppers, cooked rice
Optional toppings: sour cream or plain yogurt, fresh cilantro, sliced green onion
INSTRUCTIONS:
Heat oven to 400 degrees F. Rub the squash insides with olive oil and sprinkle with salt and pepper. Place the squash halves face down on an olive oil greased baking pan and cook until fork-tender, about 15 minutes. Flip the squash over in the baking dish and prepare to stuff.
Heat olive oil in a medium saucepan over medium-high heat. Add the onion and poblano (and any optional add-ins) and cook until slightly softened, about 2 minutes. Add the garlic, cumin, 1/2 teaspoon salt and a few grinds of pepper; cook until the vegetables soften, about 3 minutes. Add the enchilada sauce and shredded chicken. Bring to a simmer and cook until the sauce slightly thickens, about 5 minutes. Stir in the cilantro and season with salt and pepper.
Divide the filling evenly among the squash halves and top with the cheese. Bake until the cheese is lightly golden and melted, 10 to 12 minutes. Top with sour cream and more cilantro.
Chocolate Chip Zucchini Bread | Gluten Free
(Source: Based on a recipe from The Wholesome Dish, with a few adjustments and add-ins)
Fresh baked breads and muffins are one of my favorite ways to use garden veggies and fruit. Zucchini bread is a classic, and adding mini chocolate chips ups the ante to make this great for breakfast, snacks or dessert. Increasing the brown sugar helps create a beautiful, caramelized crust to balance the soft, moist inside (thank you veggies). Enjoy!
INGREDIENTS:
1-1/2 cups grated zucchini, lightly packed, do not drain liquid
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup applesauce OR make your own with this simple recipe from The Pioneer Woman
1/3 cup oil
1 large eggs, room temp (this is important!)
1 tsp vanilla (we love Trader Joes vanilla bean paste!)
1-1/2 cups flour (we love King Arthur Gluten Free flour)
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1 Tbsp flaxmeal
1/2 cup chopped pecans (optional)
1 cup mini chocolate chips (we love Enjoy Life mini chips that are dairy free & vegan)
INSTRUCTIONS:
Preheat oven to 350 degrees
Grease a 9x5 loaf pan
Combine zucchini, sugars, applesauce, oil, eggs, vanilla
Combine all dry ingredients
Gently fold in wet and dry ingredients (do not over mix)
Pour into pan and bake for 50-60 minutes, check doneness with a toothpick
Cool completely before slicing