Tasty Fall Snacks that You Need to Make this Season

 

As most of us are indoors these days, snack breaks are more than usual. It is almost the harvest season and this season sees a bounty of pumpkin, apples, maple syrup, nutmeg, butternut squash, and much more. It is time to cosy up on your couch with a cup of chai tea, a good book, and some snacks. If you are looking for some autumnal recipes, check these out:

Brie & Butternut Squash Bruschetta

Cut some thick slices of a baguette and grill with a bit of olive oil. Roast some butternut squash with a touch of olive oil, salt, and thyme leaves. Top it with roasted butternut squash and add some crumbled brie cheese. Add some freshly crushed pepper, and chili flakes.

Pesto Potatoes

In a baking tray, add halved baby potatoes. Drizzle with olive oil, salt, pepper, and rosemary. Bake at 350 degrees for 30 minutes. To make the pesto blitz fresh basil leaves, Parmigiano Reggiano, extra-virgin olive oil, salt, fresh lemon juice. Drizzle the pesto in the potatoes and serve as a side dish with steamed basmati rice. If you are wondering which is the best quality basmati rice, check out Daawat. 

You can find rice and biryani recipes on the Daawat website.

Spaghetti Squash Fritters

Roast some spaghetti squash with a touch of olive oil, salt, and pepper. Mix some roasted spaghetti squash, salt, pepper, ground garlic, basil, flour, thyme leaves, parmesan cheese. Scoop the batter and shallow fry in olive oil until golden brown. Serve with a side of mint yogurt.

Caramelized Carrots

Blanch some baby carrots in boiling water. To make the glaze, add maple syrup, rosemary, salt, pepper, sumac in a jar and shake well. Sauté some garlic in olive oil and add the tender carrots. Pour over the glaze and coat the carrots. Serve with a side of hummus.

Pumpkin Cupcakes

In a bowl, mix 400 g of almond flour, pumpkin puree, vanilla seed paste, castor sugar, dark chocolate chips, egg, a pinch of salt, and unsalted butter. Pour in the cake batter in greased silicone cupcake molds. Bake at 350 degrees for 30 mins. Pipe some vanilla buttercream on top. Finish with a drizzle of pumpkin spice syrup.

Mini Pavlovas

Pipe small meringues with a piping bag on a baking tray. Bake at 450 for 30 minutes. Layer the pavlovas with some peach butter. Top the pavlovas with juicy ripe peaches. Sprinkle some fresh mint leaves and serve cold.

These are some tasty seasonal snacks that you can prepare with the autumn produce.

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