Fall is finally here, and with it comes the appetizing aroma of dishes adorned with seasonal produce. From butternut squash and brussel sprouts to pumpkin and sweet potatoes, serving up seasonal ingredients will have attendees falling for your event. Satisfy those savory cravings with these autumn recipes.

Butternut Squash & Bacon Fall Breakfast Hash

● In large skillet, cook bacon and onions over medium-to-high heat, stirring occasionally until the bacon begins to crisp and onions becomes translucent. Remove from pan and set aside. Leave bacon grease in pan.
● Add butternut squash to pan in an even layer. Cook over medium-to-high heat until browned and tender, stirring occasionally and adding oil if needed.
● Return the bacon and onions to the pan with the squash. Cook an additional 5 minutes.
● With a spoon, move ingredients in pan around to make 4 circular spaces. Crack and drop eggs in spaces then cover. Cook eggs to preference.
● Remove from heat. Salt and pepper to taste. Serve.

Pumpkin Crostini with Arugula Pesto

● Heat up the oven to 390° F and line a baking tray with parchment paper.
● Wash butternut pumpkin / squash and cut into 0.5” slices. Space evenly on the pan, brush the slices with olive oil, season with salt and bake for 30-40 mins in the preheated oven, flipping the slices to the other side halfway through baking time. Pumpkin is ready once the flesh is soft and caramelized.
● Place dry arugula, garlic and toasted walnuts in a herb chopper with olive oil. Blend into a fine pesto. Season with lemon juice, salt, pepper, a pinch of sugar and nutritional yeast.
● Toast a few bread slices, top with hummus or ricotta and caramelized pumpkin slices. Season with black pepper, drizzle with arugula pesto and sprinkle with pomegranate seeds and toasted pine nuts.

Maple-Glazed Chicken with Sweet Potatoes

● Prepare sweet potatoes in microwave or oven, based on conventional cooking instruction.
● Meanwhile, lightly coat chicken breasts with steak seasoning. Heat butter in large skillet over medium-to-high heat; add chicken. Cook 5 to 6 minutes until no longer pink (170ºF), turning once halfway through cooking. Remove from skillet; cover and keep warm. Stir maple syrup into hot skillet; cook 2 minutes. Stir in green onions.
● Divide chicken and potatoes among 4 plates. Drizzle with maple syrup mixture.

Have more favorite fall catering recipes? Tweet us at @TheGICC!


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