Autumn Veggie Recipes

Maple Roasted Carrots with Harissa Yogurt
from Teri Ternes


  • Carrots
  • Maple Syrup
  • Pistachios
  • Parsley
  • Lemon Zest
  • Spicy Harissa Yogurt Sauce [1C Greek or Arab yogurt, 1T extra virgin olive oil, 1/2 tsp juice of fresh lemon, 2 tsp harissa sauce, 1 clove garlic crushed, sea salt to taste. Blend ingredients, chill.]
  1. Toss carrots in pure maple syrup; roast in the oven.
  2. Top carrots with chopped pistachios, parsley and lemon zest.
  3. Top with Harissa Yogurt sauce.
Note from Teri: During the pandemic I’ve been exploring new healthy recipes. This is another first-time and will be repeated!! The harissa yogurt sauce is great on a variety of foods [broccoli, cauliflower, baked potatoes; good for pretzel/snack dip too!]

Acorn Squash with Pecan Crumble
from Tori Grant-Welhouse

  • 1 Acorn squash
  • 2 T. butter
  • 2 T. pure maple syrup
  • Sea salt
  • 1/2 c. chopped pecans
  • 1/4 c. coconut flakes
  • 1/4 c. dried cranberries
  1. Halve the acorn squash lengthways. Then scoop out and discard seeds and string. Melt butter.
  2. When melted, mix with maple syrup.
  3. Place squash in a casserole dish lined with tinfoil.
  4. Brush each half with 1 T. of the maple syrup butter, allowing it to puddle in the center of each half.
  5. Sprinkle with sea salt.
  6. Bake squash at 425 degrees for an hour.
  7. While squash is baking, make the crumble by toasting pecans and coconut in a skillet on the stove (5-10 minutes on high, ensuring to constantly stir).
  8. Once toasted, add cranberries and remaining maple syrup butter.
  9. Remove squash from oven and spoon the crumble evenly into each squash. Return the pecan-filled halves to the oven for 10 minutes.
  10. Serve warm.
Note from Tori: I was inspired by the challenge to create the recipe.