Five delicious recipes perfect for September

Here are five delicious recipes perfect for September, capturing the flavors of late summer and early fall.

Butternut Squash Soup with Sage

Ingredients:

• 1 large butternut squash, peeled and cubed
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tsp fresh sage, chopped (plus extra for garnish)
• 1/2 cup heavy cream or coconut milk (optional)
• Salt and pepper to taste
• Olive oil

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, salt, and pepper. Roast for 25-30 minutes until tender and caramelized.
2. In a large pot, sauté the onion in olive oil until soft. Add the garlic and cook for another minute.
3. Add the roasted squash and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes.
4. Use an immersion blender to puree the soup until smooth. Stir in the sage and cream, if using.
5. Serve hot, garnished with fresh sage leaves.

Harvest Salad with Maple Vinaigrette

Ingredients:

• 4 cups mixed greens (such as arugula, spinach, and kale)
• 1 apple, thinly sliced
• 1/2 cup roasted butternut squash cubes
• 1/4 cup dried cranberries
• 1/4 cup candied pecans
• 1/4 cup crumbled goat cheese

For the Maple Vinaigrette:

• 1/4 cup olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp maple syrup
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. In a small bowl, whisk together all vinaigrette ingredients until well combined.
2. In a large salad bowl, combine the mixed greens, apple slices, roasted squash, cranberries, pecans, and goat cheese.
3. Drizzle the salad with the maple vinaigrette and toss to coat.
4. Serve immediately as a light lunch or a side dish.

Grilled Pork Chops with Apple-Cranberry Chutney

Ingredients:

• 4 bone-in pork chops
• 2 apples, peeled and diced
• 1/2 cup dried cranberries
• 1/2 cup apple cider
• 2 tbsp brown sugar
• 1 tbsp apple cider vinegar
• 1/2 tsp cinnamon
• Salt and pepper to taste
• Olive oil

Instructions:

1. Preheat your grill to medium-high heat. Season the pork chops with salt, pepper, and olive oil.
2. Grill the pork chops for 4-5 minutes on each side until cooked through.
3. In a small saucepan, combine the apples, cranberries, apple cider, brown sugar, vinegar, and cinnamon. Simmer over medium heat for 15 minutes, until the fruit is tender and the chutney is thickened.
4. Serve the grilled pork chops topped with the warm apple-cranberry chutney.

Mushroom and Spinach Risotto

Ingredients:

• 1 cup Arborio rice
• 4 cups vegetable or chicken broth
• 1 cup white wine (optional)
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 cup mushrooms, sliced
• 2 cups fresh spinach
• 1/2 cup Parmesan cheese, grated
• 2 tbsp butter
• Olive oil
• Salt and pepper to taste

Instructions:

1. Heat the broth in a saucepan and keep it warm over low heat.
2. In a large skillet, heat olive oil and butter. Sauté the onion and garlic until soft.
3. Add the mushrooms and cook until they release their juices and start to brown.
4. Stir in the Arborio rice and cook for 2 minutes to toast the grains.
5. Add the wine, if using, and stir until it’s mostly absorbed.
6. Begin adding the warm broth, one ladle at a time, stirring constantly and allowing the liquid to be absorbed before adding more. Continue until the rice is creamy and cooked through, about 18-20 minutes.
7. Stir in the spinach and Parmesan cheese. Season with salt and pepper to taste.
8. Serve hot, garnished with extra Parmesan if desired.

Apple Cider Donuts

Ingredients:

• 1 cup apple cider
• 2 cups all-purpose flour
• 1/2 cup sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 1/2 cup buttermilk
• 2 tbsp butter, melted
• 1 egg
• 1 tsp vanilla extract

For Coating:

• 1/2 cup sugar
• 1 tsp cinnamon

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a donut pan.
2. In a small saucepan, simmer the apple cider until it reduces to about 1/4 cup. Set aside to cool.
3. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
4. In a separate bowl, mix the buttermilk, melted butter, egg, vanilla, and reduced apple cider.
5. Add the wet ingredients to the dry ingredients and mix until just combined.
6. Fill the donut pan with the batter and bake for 10-12 minutes until golden and a toothpick inserted into the donuts comes out clean.
7. While the donuts are baking, mix the sugar and cinnamon for the coating in a small bowl.
8. Let the donuts cool slightly, then brush them with melted butter and dip them in the cinnamon-sugar mixture.
9. Enjoy warm with a cup of hot apple cider!