The Perfect Fall Meal

The air is crisp, the leaves are changing color, and haunted forests are in full swing. It is fall! It is time for chili (if you don't have a crazy reaction to the peppers...not fun!), apple cider, pumpkin carving, and football Sundays. I love coming in from a fall run and having something warm and comforting at this time of year. For a warm, fall weekend meal, I went for a twist on an old Italian favorite, butternut risotto. And for dessert, delicious pumpkin cupcakes. 

I have been waiting for weeks to make this recipe, and it was a delicious, creamy success! And it is healthy (always a bonus)! You can find the recipe here at Good Housekeeping.

Butternut Squash Barley Risotto

Ingredients:
1 tbsp margarine
2 shallots, thinly sliced
2 sprigs fresh thyme
2 cups pearl barley
4 cups vegetable broth
2 cups water
1 large butternut squash, cut into 1/2 inch cubes
Salt and pepper
1 ounce (2/3 cup) grated Parmesan cheese
2 tbsp chopped fresh parsley leaves

1.In a skillet, melt 1 tbsp margarine. Add shallots and cook for 2 minutes. Add thyme. Add barley and cook 2 minutes, until toasted.

 2. Transfer to a slow cooker bowl. Add broth, water, squash, and 1/2 tsp salt. Cover and cook on high 3 1/2 to 4 hours until liquid is absorbed.  

3. Uncover and discard thyme. Add Parmesan, 1 tsp salt, and 1/4 tsp black pepper. Stir until cheese melts. 

Enjoy!!

Now for dessert - Martha Stewart's Pumpkin Cupcakes!!

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon coarse salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon ground allspice
• 1 cup packed light-brown sugar
• 1 cup granulated sugar
• 1 cup (2 sticks) unsalted butter, melted and cooled
• 4 large eggs, lightly beaten
• 1 can (15 ounces) pumpkin puree

1. Preheat oven 350 degrees. Line cupcakes pans, set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside. 


2. In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Whisk in pumpkin puree. 

3. Divide batter evenly among liners, filling each about halfway. Bake until toothpick comes out clean, about 20-25 minutes. Let cool completely. 

4. Now it is time for the best part...frosting! I used a basic cream cheese frosting, with cream cheese, powdered sugar, vanilla, and butter. 

And the fall decorations! 

Fall fabulous cupcakes!!!

These cupcakes were amazing! I think the best I have ever made. The cupcakes were enjoyed by many as the treat for my friend's birthday game night on Saturday. A few leftover ones made a perfect sweet ending to a hearty fall butternut squash risotto meal. I love fall!