Autumnal Recipes

My running life hasn’t been very interesting lately – still feelin’ kind of blah. For the next month or so, I’m trying to take it easy on myself and enjoy the break from hard training. I’ve run 3 times so far this week – 4.5 miles on Monday, 3.5 miles on Wednesday, and 6 miles on Thursday (oof, head was not in the game for this one). I think I’ll probably run at least once this weekend – assuming I can find the motivation! Physically, I feel fine. No injuries or anything like that, but mentally? When I think about running I’m just kind of “meh”. Post-marathon blues, I suppose. Anyway, this too shall pass! And while I’ve got some extra time on my hands, I’ve been a little busier in the kitchen.

Butternut Squash Fries (ok, so these do NOT actually taste like delicious, greasy, crinkle cut french fries, but they’re not bad for a squash).

I finally cracked open the butternut squash that I got from my last CSA shipment. It was a huge pain to peel and de-seed, but it’s one of my favorite fall vegetables, so I suppose it was worth it.  However, I hardly feel qualified to give you pointers on prepping the squash – so google if you need instructions!

I cut 1/2 of the squash into matchsticks, sprinkled them with salt, and then let them hang out on a tray for about 10 minutes. Once the 10 minutes were up (the salt helps the squash shed extra water and get crispy in the oven), I patted the matchsticks down with a paper towel. Next I tossed them in about 1/2 Tbs canola oil and baked on a wire rack at 425 F for about 30 ish minutes. Once they’re starting to get crispy and brown – they’re done! Serve with a sprinkle of salt and ketchup.

Roasted butternut squash, dried cherry, mozzarella, and hummus wrap – yeah, the combo sounds weird (maybe leave out the hummus next time?), but I actually kind of liked it. The pairing of dried cherries and butternut squash made it taste quite Autumnal!

Pumpkin overnight oatmeal

Putting canned pumpkin in oatmeal isn’t anything new (well, if you’re an active blog reader anyway), but every October/November I’m always reminded of how tasty it is! A go-to breakfast of mine this fall has been to combine the following in a tupperware overnight and devour the next morning. No cooking needed!

  • 1/2 cup canned pumpkin
  • 1/2 cup rolled oats
  • 1 small apple, chopped
  • 1/4 cup greek yogurt
  • tsp of brown sugar
  • 1 Tbs natural peanut butter, drizzled on top
  • sprinkle of cinnamon on top
  • optional add ins: dried cranberries, raisins, chia seeds, splash of milk

This breakfast is not only quick and portable, but also contains a serving of veggies (pumpkin), a serving of fruit (apple), a whole grain (oats), a healthy fat (peanut butter), calcium + protein (Greek yogurt), and antioxidants (cinnamon). Yay!

Green Chili Enchiladas with black beans and veggies

And finally, my weeknight “go-to dish” comes together in a less than 30 minutes and it’s infitably adaptable. Plus it goes great with an ice cold Mexican beer – perfect for livening up dark and gloomy November nights!


  • 4 whole wheat tortillas
  • 1 can of black beans, rinsed and drained
  • cumin and chili powder, to taste
  • 1 cup sauteed veggies (like onion, bell pepper, etc) or use frozen and defrosted veggies to save time!
  • 1 cup of salsa
  • 1.5 cups of Monterey Jack cheese
  • 1 can of green chile enchilada sauce


  • Preheat the oven to 350 degrees, pour 1/2 can of enchilada sauce into an 8″x8″ baking dish
  • Sautee (or defrost!) onions and peppers in a bit of canola oil
  • Season the beans with cumin and chili powder, to taste
  • Starting about 2″ from the bottom of the tortilla, add 1/2 cup beans, 1/4 cup veggies, 1/4 cup cheese, and a few Tbs of salsa. Roll up and place seam side down in baking dish. Repeat with remaining tortillas.
  • Pour remaining enchilada sauce over tortillas and top with 1/2 cup of cheese.
  • Cover with foil and bake for about 25 minutes. Serve with extra salsa, sour cream, etc.
  • Pumpkin Princess (Diana)

    Yum! That oatmeal sounds delicious! I am a HUGE pumpkin fanatic and will eat anything with pumpkin in it (okay, there may be a few exceptions), and will ADD pumpkin to anything I can. However, from one pumpkin lover to another, I feel like I need to share this: pumpkin is a fruit. (So really, that breakfast contains two servings of … fruit.) Fruit is technically the edible part of the plant derived from the flower while vegetables are all other edible parts of the plant (including the root). Being in the gourd family, the pumpkin is part of a flower and is thus … a fruit. I also feel the need to say that folks shouldn’t classify it in a dietary sense as a fruit, for it is similar in nutritional composition to the sweet potato which is a vegetable (as it is a root). Yay for FALL and it’s delicious FRUIT! Thanks for sharing the recipe!!

  • You’ve amassed more miles in 3 days than I have since November 7th. I’m lazy. 🙂

  • @Pumpkin Princess – thanks for the fact! I had no idea pumpkin was considered a fruit…

  • I just found your blog! I love it! Congrats on your marathon and take care of yourself during your recovery! PS I love your use of the word autumnal. I thought my boyfriend and I were the only ones who said that!

  • That’s just the kind of “weird” recipe I support! I love fruit and cheese, so why not add some squash and carbs while you’re at it.

  • Pumpkin Princess’s informative comment made me smile because I had only recently learned that pumpkin was a fruit…

    (By the same definition, things like bell peppers, hot peppers, green beans, avocado, squash, and cucumbers are also fruits. Ahhh! Blow my mind a little more!)

    The differences between the botanical and cultural/culinary definitions of fruits and veggies totally confuse me — am I supposed to be getting 4 servings of BOTANICAL-definition vegetables per day, or does a bell pepper still count?

    Whoops, sorry for the tangent. Those cheesy enchiladas look like what I want to eat right now. Yes, yes they do.

  • These all sound delicious! The wrap and enchiladas are new and sound like something i should try. I never thought to put squash with hummus, but I see how it would work, and I do love dried cherries!

    Thanks for the ideas! Have a great weekend!

  • The enchiladas look yummy!!

  • butternut squash fries. i think i’ve just found my new request for thanksgiving!

    nice running. i may have missed this but any goals for 2011?! or any key races to think about to battle these blues? if you find them i shall come …. 🙂

  • I’d like to bathe in that pan of enchiladas.

  • I hope running gets better! I’m just getting back into it after having a baby and it’s the exact opposite feeling since I missed it SO much after missing a four months (I ran throughout pregnancy until the end) that getting back to it felt like heaven.

    Butternut squash is SO hard to deal with!

  • i am all about the gringa tex-mex enchiladas. i used to make those pretty often. if all ingredients are purchased from TJ’s, it’s an awesomely cheap and filling meal for a couple days. yum!

    sorry you’re not feeling fab, lady. yoga and hang time will cure you. okay, maybe just hang time 🙂

  • I am lazy and you eat well. Thus, it makes sense that you cook for me. Word.

  • Those Green Chile Enchiladas look amazing! I wish I’d been home to steal one. 😉

  • Mmm pumpkin oats! I especially like it with dark chocolate dreams peanut butter. Sometimes I throw in a few walnuts too for crunch (and more healthy fats) and it makes for such a hearty and yummy breakfast!

  • Laura

    Those enchiladads look delicious! I have to make those! The pumpkin oats look great too. Pumpkin is so good for you! I might have two pieces of pie at Thanksgiving dinner because “it’s good for me!” 😛

  • I totally know what you are feeling with the whole post-marathon blues. But for whatever it’s worth…your blog always inspires me so I hope you have the same inspiration somewhere to get you out of the funk. Good luck!

  • Mmm, those enchiladas sound so good. I haven’t had one in forever!

  • Yum butternut squash fries! I have a squash on my counter waiting to be fry-ified (made into fries). Green enchilada sauce was always my favorite in enchiladas.

  • Amy

    What a great match, try (for your chia) to add to your Runners Kitchen blog!

  • i love that you love beer as much as me. when i come to nyc, the first round is on me 🙂

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