I love fall. I've decided it's my favorite season. The leaves are so beautiful, it's the perfect temperature, and there are some great fall recipes out there. Here are a few I've tried lately.

This is our favorite sweet potato casserole recipe. I usually double the recipe, but keep the margarine at 1/2 cup, and put it in a 9x13 glass pan.

Pumpkin Bread

1 3/4 cup whole wheat flour
1/2 cup sugar
1 1/2 teas. pumpkin pie spice (see below)
1 teas. baking soda
1 teas. baking powder
1 cup pumpkin
1/2 cup apple or orange juice

Mix together. Put into a sprayed (Pam) loaf pan. Bake at 350 for 40-45 min. Makes one loaf.

I didn't have any pumpkin pie spice so I looked online and found this recipe for it.

Measure 1 teaspoon of cinnamon into a small bowl or cup.
Add 1/2 teaspoon of ground ginger.
Add 1/4 teaspoon of ground allspice or ground cloves.
Add 1/4 teaspoon of ground nutmeg.
Stir to blend.
Makes 2 teaspoons of pumpkin pie spice.

(Note: There isn't any oil in the recipe so the texture of the bread may seem different, but it tasted great.)

Curried Butternut Squash Soup

3 pound(s) butternut squash (1 big one), peeled, seeded and diced into 1-inch cubes
2 medium onion(s), peeled and quartered
29 oz canned chicken broth
1 1/2 tsp curry powder
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
1/4 cup(s) fat-free sour cream

Combine squash, onion, and chicken broth and simmer for about 30 minutes. Let cool for 15 minutes.
Puree soup in blender- I used a hand held bamix type mixer. Add curry. Season to taste with salt and pepper; garnish with sour cream and scallions if desired.

I also found a recipe online that suggested nutmeg and cinnamon instead of curry, so I'm going to try that next time.