We love a traditional fall dinner, but that doesn’t mean we can’t make it better, easier, and more fun. No one can argue with roasted fall veggies, such as squashes and carrots, and these ones make the day-of smoother when you prep them ahead.
Roasted Fall Veggies
Add crumbled feta or goat cheese and a sprinkle of chopped nuts, such as walnuts or pistachios, for extra flavour.
1acorn squashhalved, seeded, and cut in ½-inch slices
2bunches carrotstrimmed, peeled, halved
2red onionspeeled, each cut into 8 wedges
3tbspolive oil
2tbspmaple syrup
8sprigs fresh thyme
Instructions
Preheat oven to 425°F.
Line a large cookie sheet with parchment. Place all vegetables on the sheet and toss with oil, syrup, and thyme, and season with salt and pepper to taste. (To make ahead, store dressed veggies in the fridge in a sealed bag for up to a day.)
Roast 45 minutes, turning once halfway through, or until tender and caramelized in places. Transfer to a serving platter.
A sweet potato pie makes a welcome alternative to pumpkin, and this recipe delivers with a flavourful and creamy interior. Whip it up, smooth it in a prepared pie shell, crumble some streusel overtop, pop it in the oven, and you’ve got a new holiday classic. Slow-roasting the sweet potatoes makes for a beautifully rich filling with deep flavour. Makes one 9“ pie
Sweet Potato Pie
David Grenier
Makes one 9″ pie A sweet potato pie makes a welcome alternative to pumpkin, and this recipe delivers with a flavourful and creamy interior. Whip it up, smooth it in a prepared pie shell, crumble some streusel overtop, pop it in the oven, and you’ve got a new holiday classic. Slow-roasting the sweet potatoes makes for a beautifully rich filling with deep flavour.
1frozen 9″ deep-dish pie shellthawed 10-15 minutes (or your own pastry recipe)
Instructions
Preheat oven to 400°F with rack in the centre of oven.
In a small bowl, combine flour, butter, brown sugar, and pecans with your fingers until mixed and crumbled. Refrigerate until ready to use.
In a bowl, using an electric hand mixer on low speed, or by hand, cream butter, sugar, zest, spices, and salt, 2 minutes. Beat in sweet potatoes and add eggs, one at a time, until combined. Add condensed milk and vanilla, and beat until completely incorporated and smooth.
Place pie shell on a cookie sheet. Scrape filling into the shell, sprinkle evenly with chilled streusel topping, and bake for 15 minutes. Reduce heat to 350°F, and bake for an additional 25-30 minutes, or until just set. Cool pie completely on a rack.
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If you’re spending nights indoors at the cottage, what better way to elevate the ambience than with candles? Not only are they the ultimate mood lighting, but they can bring comforting scents (think: campfire, pumpkin spices, s’mores, and even bourbon) to you on demand. Here are the fall candles you need to keep at the cottage.
Photo courtesy of Soja&Co
S'mores and firewood soy candle
This Canadian-made, 100 per cent soy wax candle smells more like a cottage than the cottage itself. Breathe in notes of milk chocolate, roasted coffee, marshmallow and vanilla.
This elaborately packaged candle isn’t just a pretty case. The coconut-blend wax is infused with the rich aroma of amber, sandalwood and vanilla orchid.
This soy wax blend candle has a burn time of up to 48 hours. Translation: you can enjoy the aroma of pumpkin, cinnamon, and brown sugar for days on end.
Hand-poured in Calgary, this collab candle created by two Canadian businesses (Local Laundry Apparel x Milk Jar Candle Co.) is infused with maple butter. Doesn’t get much more homegrown than that, eh?
