Fun, easy Rachael Ray recipes for fall

Some great fast and easy autumn recipes:

Parsnip and Apple Soup

1 onion, chopped

2 tablespoons olive oil

1 pound parsnips, peeled and chopped

4 cups vegetable stock

1 apple--peeled, cored and chopped

4 teaspoons heavy cream

1 teaspoon chopped fresh rosemary

Directions:

In pot, cook onion in oil over medium, 5 minutes. Add parsnips, stock and apple; boil 15 minutes. Puree, thinning with water if needed; season. Top with cream and rosemary.

Cider Chicken

3 tablespoons butter

4 bone-in, skin-on chicken thighs

3/4 cup apple cider

1 tablespoon Dijon mustard

2 teaspoons chopped fresh sage

2 apples, cored and thinly sliced

Directions:

In skillet, melt 1 tbsp. butter over medium-high. Season chicken; cook, skin-side down, until golden, about 8 minutes. Turn, add cider, then roast at 375 degrees until cooked through, 20 minutes; transfer to plate. Whisk mustard and sage into sauce. In another skillet, cook apples in remaining butter over medium-high, stirring, 5 minutes; season.

Spaghetti Squash Carbonara

1 spaghetti squash (3 1/4 to 3 1/2 lbs.), halved and seeded

1/2 pound pancetta, chopped

1 medium onion

1/2 cup heavy cream

1/2 cup whole milk

2 eggs

3/4 cup grated Parmesan or pecorino

Directions:

Preheat the oven to 350 degrees. Fill a large baking dish with about 1/4 inch of water. Season the cut sides of the squash with salt and pepper. Place, cut side down, in the dish and cover tightly with foil. Bake until the squash is tender, about 1 hour. Transfer to a work surface, cut side up; let cool slightly. Using a fork, scrape out the flesh, separating it into long strands.

Meanwhile, in a large skillet, cook the pancetta over medium heat, stirring occasionally, until browned and crispy, about 10 minutes. Using a slotted spoon, transfer to a plate. Pour off all but 1 tbsp. of the drippings. Add the onion to the skillet and cook over medium heat, stirring often, until translucent, 4 to 5 minutes. Add the cream and milk and bring to a simmer, scraping up the browned bits from the bottom of the pan.

In a medium bowl, whisk the eggs to blend. Gradually add the cream mixture, whisking constantly. Return the mixture to the skillet; add half the pancetta and 1/2 cup cheese. Stir until the cheese melts; season.

Add the spaghetti squash to the skillet and toss to coat; season. Divide among bowls and top with the remaining pancetta and cheese.

Paella -Stuffed Squash

2 acorn or Carnival squash (1 1/2 to 2 lbs. each), halved through the stem end and seeded

1 tablespoon olive oil, plus more for brushing and drizzling

3 ounces thinly sliced cured chorizo

1 small onion, chopped

1 clove garlic, chopped

1/2 cup arborio rice

3/4 teaspoon smoked paprika

1/4 teaspoon cayenne

2 cups chicken stock

1/2 cup jarred, drained roasted red peppers, thinly sliced

1/2 cup frozen peas

2 tablespoons chopped flatleaf parsley, plus more for garnish

Directions:

Preheat the oven to 350 degrees. Brush the cut sides of the squash with oil; season with salt and pepper. Roast, cut side down, on a rimmed baking sheet until tender when pierced with a knife, 40 to 50 minutes.

Meanwhile, heat 1 tbsp. oil in a medium saucepan over medium. Add the chorizo; cook, stirring often, until browned in spots, about 3 minutes. Add the onion and garlic; cook, stirring often, until the onion is translucent, 3 to 5 minutes. Add the rice, paprika and cayenne; stir 1 minute. Add the stock; bring to a boil. Reduce the heat to medium-low; cook, stirring occasionally, until the rice is al dente, 15 to 18 minutes.

Stir in the peppers, peas and 2 tbsp. parsley; season.

Preheat the broiler. Turn the squash cut side up. Fill with rice mixture, mounding in center. Broil until browned in spots, 8 to 10 minutes. Drizzle with oil; top with parsley.

Spicy Goldfish Caramel Apple or the Breakfast Bar Caramel Apple

8 Granny Smith or other tart apples

2 bags (11 oz.) soft caramels

2 tablespoons heavy cream

1/2 teaspoon cayenne

1/4 teaspoon kosher salt

Small cheese crackers, such as cheddar Goldfish

Directions:

Line a baking sheet with parchment. Stem 8 Granny Smith or other tart apples. Wash; dry well. Insert a wooden craft stick into the top of each apple. In a medium saucepan over medium heat, melt 2 bags (11 oz. each) soft caramels with 2 tbsp. water, stirring often, until smooth, 8 to 10 minutes. Stir in 2 tbsp. heavy cream, 1/2 tsp. cayenne, and kosher salt; reduce the heat to low. Holding the sticks, dip apples one at a time into the caramel; let excess drip back into the pan. Scrape excess caramel off the bottom and roll and press it into small cheese crackers and drizzle with more caramel; transfer to the baking sheet. Refrigerate until firm, 1 to 2 hours.

For more information, go to: http://www.rachaelraymag.com/