Fall is right around the corner. Yup, that’s right. Fall. Did I just type that? Sure did!! I felt like I just started eating peaches and berries. Where has the time gone? Say goodbye to the sunshine, beach day trips, baseball and BBQ’s. It’ will soon be time for pumpkins, football, apple cider and thanks. It’s a time of fresh starts, new beginnings. It means roasts, potatoes and carrots. It means hearty, warm, comfort food.
What better way to introduce Fall into your household than with this recipe taken and adapted from Cinnamon Spice and Everything Nice.
I was really craving this for dinner and used whatever I had in the pantry and refrigerator. So I made minor substitutions that didn’t compromise the flavor at all. I used a sweet potato instead of butternut squash and unflavored almond milk for half and half with two tablespoons of low-fat cream cheese. It truly was creamy, delicious, filling and not as heavy as I thought it would be. It’s a definite keeper.
Here’s to Fall cooking!