Autumn Vegetable Sheet Pan Dinner

Everything fall, all in one place! Autumn Vegetable Sheet Pan Dinner is the comforting, easy dinner you’ll want all season!

Autumn Vegetable Sheet Pan Dinner | AreYouKitchenMe.com

Remember that time I ate my Chocolate Cherry Beet Smoothie for like, ten months straight?? Or when I ate pizza every day for a week…? Basically, when I find something I like, I eat it constantly for far longer than socially acceptable until I’m completely burnt out on it and never want to eat it again.

Autumn Vegetable Sheet Pan Dinner | AreYouKitchenMe.com

Let’s just say, I’ve had this Autumn Vegetable Sheet Pan Dinner for lunch (ironic?) every workday for the last month. She’s at it again, folks! I’m just a major fan of the “if it ain’t broke don’t fix it” mindset. And there ain’t nothing broke about this meal.

Autumn Vegetable Sheet Pan Dinner | AreYouKitchenMe.com

As many things in my life do, this recipe stemmed from my constant drive for perfect efficiency. What could be more efficient than a whole meal on one (ok, two) cookie sheet(s)?! It certainly makes cleanup easy and means I’m only one pan away from stuffing my face with the best fall has to offer.

Autumn Vegetable Sheet Pan Dinner | AreYouKitchenMe.com

Speaking of the best of fall… Delicata squash is perhaps my most favorite of all the fall squashes. And that’s saying something because I’ve been a butternut addict for years. But I just love the ease (sensing a theme here?!) of not having to peel the skin or fight with the massive body. They’re sweet and soft like acorn but without being stringy or dry. I most often roast them but you can also steam and stuff them, which I may have to try before they disappear from the farmer’s market.

Autumn Vegetable Sheet Pan Dinner | AreYouKitchenMe.com

Another of my favorite farmer’s market finds featured in this dish are apples. We went apple-picking at Branstool Orchards a few weeks ago and have been making a dent in our massive haul of fruit ever since. They bring a wonderful sweetness to this savory dish, but be on the lookout for some sweet recipes coming your way soon!

Autumn Vegetable Sheet Pan Dinner | AreYouKitchenMe.com

Ok friends, I’m out the door with lunches packed full of fall for the week! Make it a good one! Pro tip: double the sauce recipe to dip or drizzle and thank me later.

Autumn Vegetable Sheet Pan Dinner

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 4-5 entree-sized servings

Everything fall, all in one place! Autumn Vegetable Sheet Pan Dinner is the comforting, easy dinner you’ll want all season!

Ingredients

  • 1 delicata squash, halved, seeds removed, and sliced
  • 1 sweet potato, chopped into 1” cubes
  • 1 russet or Yukon gold potato, chopped into 1” cubes
  • 1 lb. Brussels sprouts, trimmed and halved
  • 1 small firm apple, chopped into 1” pieces
  • ½ red onion, chopped into 1” pieces
  • 1 can chickpeas, rinsed and drained
  • ½ cup Dijon mustard
  • ¼ cup maple syrup
  • 2 Tbs. olive oil (optional)
  • 1 head kale, washed and torn into pieces (optional)

Instructions

  1. Preheat oven to 425F and prepare two large rimmed baking sheets with silicone mats or foil. (Grease lightly if using foil.)
  2. Prepare all vegetables except kale, apple, and chickpeas as instructed above and toss together in a large bowl.
  3. Add Dijon, maple, and olive oil to a jar and shake well to combine.
  4. Pour half of the dressing over the vegetables and toss well to combine. Add to baking sheet and cook for 45-50 minutes, tossing once halfway through.
  5. While the other vegetables cook, massage the rest of the dressing in the kale until softened.
  6. To serve, plate the kale then add the roasted vegetables. For extra flavor, double the dressing recipe to drizzle on top.
http://www.areyoukitchenme.com/autumn-vegetable-sheet-pan-dinner/

Autumn Vegetable Sheet Pan Dinner | AreYouKitchenMe.com

Pumpkin Bread Pudding

Ooey, gooey, comforting bread pudding gets packed with fall spices and studded with fresh cubes of everyone’s favorite fall vegetable. Pumpkin Bread Pudding is as fall as it gets!

Vegan Pumpkin Bread Pudding | AreYouKitchenMe.com

Every fall, I resist the turn of the season for as long as possible. I’m not a huge pumpkin person (she says after drinking a pumpkin smoothie every morning this week…) and the transition tends to be anxiety-inducing. Fall weather is nice and all but it signals that winter is coming and I’m just never ready to face that cold truth.

This year has been particularly weird with the Indian summer keeping zucchini and tomatoes in the markets all the way through September. But I’d be a dirty liar if I told you I didn’t become a little giddy at the first sight of hard squashes. Butternut, delicate, acorn, kabocha. And the king of fall produce and sugary lattes: pumpkin.

Vegan Pumpkin Bread Pudding | AreYouKitchenMe.com

After caving and buying a few cans of the pre-cooked orange puree, I had an urge to experiment with a fresh pumpkin. Turns out, it cooks like a cross between acorn and butternut, with a much more yellow hue than its canned counterpart. Who knew. What I do know now, is that freshly roasted pumpkin melts beautifully into a sweet, warm casserole.

By pureeing some of the pumpkin, you get a thick, creamy, and 100% plant-based custard. Leaving the rest of the cubes intact studs the pudding with golden gems.

Vegan Pumpkin Bread Pudding | AreYouKitchenMe.com

To be honest, I could probably count on one hand the number of times I’ve had a bread pudding before trying this recipe. But the concept speaks to me: Bread. Custard. Toppings. What could possibly go wrong?? I was tempted to give it a try because we have a friend who is starting a baking business and wanted to offload a few loaves. Don’t mind if I do… I used a classic French baguette that was starting to get a bit stale, but I would bet that this recipe works well with any bread.

Vegan Pumpkin Bread Pudding | AreYouKitchenMe.com

Fall is here. Winter is coming. Lettuce find solace in an ooey, gooey, sweet dessert and start unpacking the chunky sweaters and heated blankets.

Pumpkin Bread Pudding

Prep Time: 15 minutes

Cook Time: 1 hour, 45 minutes

Yield: 6-8 servings

Ooey, gooey, comforting bread pudding gets packed with fall spices and studded with fresh cubes of everyone’s favorite fall vegetable. Pumpkin Bread Pudding is as fall as it gets!

Ingredients

  • 1 small pie pumpkin, peeled and cubed
  • 1 20oz. baguette, cubed
  • 2 cups almond milk
  • 1 Tbs. ground flax seeds
  • 2 Tbs. cornstarch
  • ½ cup maple syrup
  • 1 Tbs. vanilla extract
  • 1½ Tbs. pumpkin pie spice
  • ½ cup raisin
  • ½ cup pecans, roughly chopped
  • Maple Caramel Sauce
  • 2 Tbs. tahini
  • 2 Tbs. maple syrup
  • Pinch sea salt

Instructions

  1. Heat oven to 200F and place bread cubes on a rimmed baking sheet. Bake for 10-15 minutes, until dry. Alternatively, you can just leave them set out overnight. Place in a large bowl once cool and dried out.
  2. Increase oven heat to 400F. Toss pumpkin with a small amount of oil and place on a rimmed baking sheet. Roast for 40-45 minutes, tossing once, until soft and beginning to brown. Set aside to cool.
  3. Add the milk, flax, cornstarch, maple syrup, vanilla, spices, and 1 cup of the roasted pumpkin to a high-speed blender. Blend until completely smooth, about 1 minute.
  4. Pour the liquid mixture over the bread and toss well to combine. Allow the mixture to sit for 30 minutes so the bread can soak up the liquid. Once fully saturated, add the remaining pumpkin cubes, raisins, and pecan and stir.
  5. Lightly grease an 8x8-baking dish. Pour the bread mixture into the pan and press down well to pack the ingredients together. Cover with foil and bake for 30 minutes. Remove foil and bake another 10-15 minutes until the top is fully set. Allow to cool for at least 15 minutes before serving.
  6. For the sauce: Whisk together the tahini, maple syrup, and salt. For a thinner sauce, add almond milk 1 tsp. at a time. Pour over pan.
http://www.areyoukitchenme.com/pumpkin-bread-pudding/

Vegan Pumpkin Bread Pudding | AreYouKitchenMe.com