What’s the best cure for pumpkin spice fatigue? These out-of-the-box recipes from Pinterest queen and Little Bits Of blogger Kelsey Preciado, who created some wildly inventive uses for fall’s fresh harvest.
If you love sweet potatoes, try: Sweet Potato Toast With Avocado
Packed with vitamin A, fiber, and antioxidants, sweet potatoes may help reduce cancer risk, and they provide a variety of nutrients that nourish and satisfy, says nutritionist and chef Sara Haas, R.D.N., a spokeswoman for the Academy of Nutrition and Dietetics. For this huge-on-Pinterest recipe, Preciado discovered that slices of sweet potato will crisp right up in the toaster—no pre-cooking
needed. “And the texture with the avocado is amazing,” she says.
1 large sweet potato
Salt to taste
Lemon pepper seasoning (in the spice aisle) or fresh lemon juice and pepper
Chop the ends off the sweet potato, slice it lengthwise ¼ inch thick, and drop the slices into a toaster—yes, they pop up!— until the sides are golden brown (it may take two or three rounds). Meanwhile, peel avocado and slice into thin rounds. Place avocado on toasted sweet potato slices, sprinkle with salt and lemon pepper seasoning, and serve. Makes 2 servings.
If you love pumpkin, try: Creamy Pumpkin Rosemary Soup
Pumpkin is low cal and rich in iron and antioxidants. (The canned kind is just as nutritious as fresh, btw.) Preciado roasts pumpkins to make a comforting soup—served in an edible bowl. “Individual pumpkins are great for entertaining,” she says. “And the puree adds a nice richness without using cream.”
4 small sugar pumpkins or acorn squash
2 tbsp. olive oil
4 slices thick-cut bacon (optional)
½ cup chopped yellow onion
2 cups chicken or vegetable broth
2 cans (15-oz. size) pumpkin puree
2 cans (13.5-oz. size) light coconut milk
1 tbsp. chopped fresh rosemary
2 tsp. dried thyme
1 tsp. garlic powder
Salt and pepper to taste
Preheat oven to 350°F. Cut tops off pumpkins, scrape out seeds and most of the flesh, and drizzle olive oil inside. Put tops back on, place pumpkins on a rimmed baking sheet with a little water, and bake until tender, about 30 minutes. Let cool.
Meanwhile, cook bacon, if using, in a large pan over medium-high heat until crisp; remove and set aside on paper towels to drain. Pour off all but 2 tablespoons bacon grease (or add 2 tablespoons olive oil to pan if not using bacon).
Add onion and sauté on medium heat until golden, about 10 minutes. Stir in broth, canned pumpkin, coconut milk, rosemary, thyme, and garlic powder. Simmer on medium-low for 15 minutes. Season soup with salt and pepper and ladle into roasted pumpkins, crumbling bacon on top. Replace pumpkin tops and serve. Makes 4 servings.
If you love cranberries, try: Roasted cranberry hummus
“Cranberries are super high in antioxidants and vitamins C and E, which fight off infections and make your skin and hair glowy,” says Haas. But how to eat them other than as a sugary turkey side? Preciado goes for a subtly sweet hummus. It’s healthier than cranberry jelly, trust—and it’s amazing on a leftover-turkey sandwich.
1 bag (12 oz.) fresh cranberries
1 can (15 oz.) chickpeas, drained and rinsed
3 tbsp. tahini
1–2 tbsp. fresh orange juice
2 tbsp. extra-virgin olive oil
1/4 tsp. ground cinnamon
1 tbsp. water or more if needed
Salt to taste
1 tsp. zested orange peel (optional)
Preheat oven to 400°F. Pour cranberries onto a rimmed baking sheet lined with parchment paper and roast until softened, 15 to 18 minutes. Let cool.
Combine chickpeas, tahini, orange juice, olive oil, and cinnamon in a food processor and puree until smooth. Add all but 2 tbsp. cranberries and puree again. With the motor running, stream in water, adding more if necessary, until hummus reaches desired consistency. Season with salt. Garnish with reserved cranberries and orange peel, if using, and serve. Makes 8 servings.