The warm days and cooler nights of late summer and early fall can mean more bounty from your garden, farm stand, or the local produce section in your grocery store. The farm families who own Cabot want to help you make the most of your favorite fall veggies with a little help from the The World’s Best Cheddar!
Squash is a late season garden veggie you can count on. Whether butternut, buttercup, zucchini, or spaghetti, any squash pairs perfectly with Cabot cheddar. One of our favorites is Chicken Alfredo Stuffed Spaghetti Squash; it’s filled with fresh wholesome ingredients that the whole family will love and the presentation is simply beautiful.
Whether it’s a back-to-school potluck supper or a meal for the hungry football team, cooking for a crowd can be a challenge. This super-delicious and ultra-cheesy Cauliflower and Hamburger Casserole is a real crowd pleaser. Not only is it gluten free, with its yummy layers of ground beef, cheese sauce made with Cabot Seriously Sharp Cheddar, carrots, onions, and cauliflower, this dish is packed with incredible flavor. It’s easy to put together and tastes even better if you have leftovers to reheat the next day.
Brussels sprouts recipes are sweeping the nation. This once maligned crucifer is now the darling of chefs and home cooks alike. Here’s a wonderful way to get sprout skeptics to fall in love – fold your Brussels into this velvety, gooey Roasted Garlic Cheddar Cheese Sauce and let the sprout romance begin.
This tummy-warming Cabot Cheddar Butternut Squash Soup is simply divine…and divinely simple to make. You might want to make a double recipe, and have some left over for tomorrow’s lunch!
Cabbage and carrots are still staples in the garden into fall, so why not pair them with apples and cheddar for a crispy, crunchy, sweet and savory slaw. Our Cabbage, Apple and White Cheddar Slaw is a tasty way to welcome the change of season!
Looking for new ways to enjoy cauliflower? Try these Baked Cauliflower Bites! They are gluten free, and a perfect snack on the go.
Fishing is at its best in fall, with most all species feeding heavy in preparation for the winter months and the fall salmon run is a well-known ritual in many parts of the country. Another star player in the fall months is the iconic pumpkin. Pumpkins are a winter squash, but to me at least, other than pie, it seems they get less play in recipes than some of its cousins like the Butternut, Acorn, Delicata or Hubbard squash. They are packed with beta-carotene and are also a great source of fiber nutrients.
Salmon and Pumpkins are wonderful together anytime of year but freshly caught salmon and fresh roasted pumpkin make the perfect combo for a wonderfully hearty fall dinner.