2 recipes perfect for fall: Pumpkin french toast, stuffed acorn squash

Name: 2 recipes perfect for fall: Pumpkin french toast, stuffed acorn squash
Cook time: 45 min
Total time: 45 min
Yield: 10 slices
Ingredients: 4 unit eggs; 1/2 cup heavy cream; 1/2 cup milk; 2 tsp pumpkin pie spice; 1/4 cup pumpkin puree; 2 tbsp maple syrup; 1 unit pinch salt; 10 unit slices of brioche bread; 1 unit butter, for griddling; 1 cup heavy whipping cream; 1/4 cup maple syrup; 1 tsp pumpkin pie spice; 1 unit pinch salt; 3 unit acorn squash, cut in half and seeds scooped out; 1 unit olive oil; 1 unit salt and pepper; 2 tbsp butter; 1/2 cup panko bread crumbs; 1 unit small onion, diced; 1 unit large or 2 small ribs of celery, diced; 1 tsp garlic powder; 1 tsp rubbed sage; 1 tbsp fresh rosemary leaves, minced; 1 lb ground turkey; 1 unit large or 2 small apples, diced; 1 unit salt and pepper, to taste; 6 tbsp maple syrup

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American Comfort Food Fall Oven Stovetop Weeknight Meals

About this recipe

Fall in love with this autumnal recipes that are so gourd, you’ll be wanting seconds.

This stuffed acorn squash is the perfect recipe for a light lunch. This sweet-and-savory dish is reminiscent of a loaded sweet potato. Feel free to adjust the recipe with the addition of dried cranberries or substituting the ground turkey for sausage, ground pork or ground veal.

The pumpkin French toast is great for larger gatherings or for meal prep. To eat it throughout the week, store it in the refrigerator and microwave it before serving.

Get out there and embrace the fall flavors!

Give your grilled cheese an autumn upgrade with apple, bacon and hot honey

COOK MODE Keep Screen Awake

Ingredients

Yields: 10 slices

Pumpkin French Toast

4 eggs
1/2 cup heavy cream
1/2 cup milk
2 tsp pumpkin pie spice
1/4 cup pumpkin puree
2 tbsp maple syrup
1 pinch salt
10 slices of brioche bread
1 butter, for griddling

Maple Whipped Cream

1 cup heavy whipping cream
1/4 cup maple syrup
1 tsp pumpkin pie spice
1 pinch salt

Directions

Pumpkin French Toast

In a shallow dish or bowl, whisk together the eggs, cream, milk, pumpkin pie spice, pumpkin puree, maple syrup and salt.
Heat a nonstick skillet or griddle over medium heat.
Working in batches, plunge the bread into the custard mixture and turn, giving the bread ample time to soak up the custard thoroughly.
Grease the griddle with butter and cook the soaked slices until nicely browned on both sides and cooked all the way through.

Maple Whipped Cream

Whip the cream, maple syrup, pumpkin pie spice and a pinch of salt in the bowl of a stand mixer until soft peaks form.

Stuffed Acorn Squash

Preheat oven to 400 degrees. Lightly spray or brush the inside surfaces of the squash with olive oil and season with salt and pepper.
Place cut side down on a baking sheet and bake for 25-30 minutes, until squash is tender when pierced with a fork close to the stem end.
Turn the oven down to 350 degrees.
Heat the butter in a skillet to melt and pour over the bread crumbs in a small bowl. Stir and set aside.
Add olive oil to the skillet over medium-high heat. Sauté the onion and celery until nicely caramelized, and add the garlic powder, sage, and rosemary to season.
Add the ground turkey and diced apples and continue to cook, crumbling the turkey. When fully cooked, season to taste with salt and pepper.
Drizzle a tablespoon of maple syrup into the well of each squash and mound the turkey mixture on top.
Sprinkle with the buttered bread crumbs. Return to the oven and bake for 15 minutes, until browned.

Published: October 9, 2025

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