Sheet Pan Chicken with Delicata Squash and Onions

“May we draw strength from the intricate dance of falling leaves, the misty lavender skies, the fields of ripened grain, the silhouettes of wings flying south, the abundant fruits of the earth—illuminated in all their glory by the vibrant light of the harvest moon.” Taz Tagore

Who doesn’t love a delicious, nutritious and quick weeknight sheet pan dinner straight from the oven?  This chicken dish boasts seasonal slices of delicata squash, caramelized onions and a fabulous maple-mustard-rosemary finishing glaze.  The deliciata squash is so pretty when sliced and with skin that can be eaten, simple to prepare.  It holds up well to roasting and cooks in the same amount of time as the chicken.  I toasted the squash’s seeds separately and tossed them over the whole dish at the end for added crunch and nuttiness.  I used chicken breasts but you could substitute chicken thighs.  So good with easy clean up to boot!

Pumpkin Yogurt Parfaits

“Autumn mornings: sunshine and crisp air, birds and calmness, year’s end and day’s beginnings.”  Terri Guillemets

Come fall, entertaining goes into full gear for me. One of my favorite is hosting my fellow art educators  for a working breakfast where we learn about art we will be teaching to elementary aged children later in the year.  These little yogurt parfaits were so easy to throw together overnight and served up a big dose of autumnal flavor.  The gently spiced creamy yogurt topped with the crunchy granola and pomegranate was a delicious and healthy offering of contrasting textures in individual portions for ease of serving.

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Lemon-Poppy Seed Ricotta Pancakes with Sautéed Apples

“Ah, September!  You are the doorway to the season that awakens my soul…” Peggy Toney Horton

These thick fluffy pancakes are a delicious way to spice up a fall breakfast and showcase seasonal apples. You could make the sautéed apples up to 3 days in advance.  As easy to make as regular pancakes, they pack a nutritious dose of calcium and protein from the ricotta and extra eggs. With only half a cup of flour and very little sugar, they are satisfying low carb pancakes.  Enjoy on a crisp fall morning.