It’s getting so close to being officially Autumn and I’m so psyched!
I won’t even bother starting on how much I love this time of year because I’m afraid it’s all I’ve been talking about lately. However, I will give fair warning that I’m almost certainly going to be getting a little excited about the theme in my coming recipes.
So with these pretzels, I was thinking back to a recipe for dinner rolls that I made using pumpkin. It’s a similar idea, but let’s be honest, pretzels are way more fun. I had some different squashes that I wanted to try and both of them turned out well. One was a butternut squash and the other was an acorn squash. I preferred the butternut but the acorn squash was also very good. Pumpkin would work for these also, or any other type of squash that you might have.
Okay, and since we all know that a pretzel goes so well with a cheese dip, you should definitely consider making this “cheese” dip. I’m thinking about how much fun these would be at a Fall festival or party. Especially because these are pretty allergy friendly. Even though I don’t have a gluten allergy, I really enjoy trying out different flours in baking just to see how it turns out. These are also dairy free and vegan so just about everyone can enjoy them.
Also, if you’re wanting to make these into a fun treat you should definitely try switching out the salt with some cinnamon and sugar. Then these become like churro pretzels and they go so well in a chocolate sauce if you’re feeling extra fancy.
My little sister and I have been making a Fall bucket list of activities we want to do. Many of the items on our list are centered around a recipe, but I’m also hoping to visit a pumpkin patch and enjoy some other fun things. Tell me, what’s your favorite Autumn activity?
Autumn Squash Soft Pretzels
- 3 cups autumn squash any variety such as butternut or acorn, sliced or cubed
- 1 cup water
- 1 tablespoon baking powder
- 1 tablespoon active dry yeast
- 1/4 cup coconut sugar or regular
- 1/2 teaspoon salt
- 2 cups gluten free flour
- 3 cups oat flour
- 2 tablespoons arrowroot starch plus more for work surface (or corn starch)
- 1 tablespoon baking soda
- 3 cups water
- course sea salt for topping optional