Classic fall dishes with a twist

Justin Counter photo

Justin Counter photo

These delicious dishes change up traditional recipes with tasty twists to keep you from falling into a rut as summer turns to fall.

Bacon Mac ‘N Cheese (‘N Squash)

The butternut squash blends right into the cheese sauce, making it creamy while packing a vitamin punch. Serves 4-6.

  • 1 lb. (455 g) macaroni, cooked
  • ½ lb. (225 g) maple cured bacon, crispy and crumbled
  • ½ butternut squash, roasted and pureed
  • ½ cup (125 mL) grated cheddar cheese
  • Salt

For the Sauce

  • 2 tbsp. (30 mL) butter
  • 3 tbsp. (45 mL) flour
  • 1 cup + ½ cup (375 mL) milk
  • 1 + ½ cups (375 mL) grated cheddar cheese
  1. Preheat the oven to 400 degrees (200 C). Coat a 9” x 13” pan with cooking spray.
  2. Prepare the sauce. In a small saucepan, melt butter on medium-low. Do not allow it to brown. Add flour and whisk to form a paste. Cook on low for about 6 minutes.
  3. Slowly whisk in 1-cup (250 mL) milk, ¼ cup (50 mL) at a time. Heat thoroughly without boiling.
  4. Add grated cheese, stirring constantly. Blend in up to ½ cup (125 mL) more milk, until sauce is a creamy consistency. Remove from heat.
  5. Stir macaroni and bacon in pan. Fold in squash and cheese sauce. Add salt to taste.
  6. Top with remaining grated cheese. Bake for 10-12 minutes, until cheese is melted.
Justin Counter photo

Justin Counter photo

White Bean & Sausage ‘Cassoulet’

Traditional cassoulet can be laborious and expensive to make, but this slow cooker version captures its essence with a lot less work. Turnip adds an earthy, rich flavour. Serves 6-8.

  • 1 lb. (455 g) dried navy beans
  • 1 28-oz. (793 g) can whole tomatoes, with juice
  • 1-2 turnips, peeled and diced
  • 1 onion, sliced
  • 1 lb. (455 g) kielbasa, peeled and cut into bite-size chunks
  • 2 cups (500 mL) chicken stock
  • 3 cloves garlic, peeled and crushed
  • 3-4 sprigs fresh thyme
  • Bay leaves
  • Salt
  1. Mix beans, vegetables, and sausage in a large slow cooker. Top with garlic and spices. Cover with stock.
  2. Cook on high for 5-6 hours, until beans are tender. Remove spices.
  3. Add salt to taste.
Justin Counter photo

Justin Counter photo

Chai-Spiced Caramel Apple Cobbler

Taking the time to infuse spices into the sauce for this amazing dessert is worth the effort. Serves 4-6.

  • 4-6 Granny Smith apples, peeled and sliced
  • ¼ tsp. (1 mL) cinnamon
  • ¼ cup (50 mL) flour
  • 1 cup (250 mL) brown sugar
  • 1 cup (250 mL) water
  • 2 tbsp. (30 mL) butter, melted
  • 1 tsp. (5 mL) vanilla
  • ¼ tsp. (1 mL) salt

For the Biscuit Topping

  • ½ cup (125 mL) flour
  • ½ cup (125 mL) sugar
  • ½ tsp. (2 mL) baking powder
  • pinch salt
  • 1 egg
  • ½ tsp. (2 mL) vanilla
  • 8 tbsp. butter (1 stick)

Spices for Infusion

  • 1 tbsp. (15 mL) green cardamom pods