Photo Credit (Pomegranate Chicken): www.halfbakedharvest.com

Fall and fashion go hand in hand this season!  Mix, match and layer our knit tops and bottoms for a fun dinner with friends.  Our exclusive prints make style effortless, and distinctive embellishments elevate your look.

Try this stunning Pomegranate Chicken and Honey Roasted Squash, for a meal that tastes as good as it looks!  For the complete recipe, visit the link below:

http://www.halfbakedharvest.com/sheet-pan-sticky-pomegranate-chicken-and-honey-roasted-squash/

Ingredients

• 1/2 cup sweet Thai chili sauce
• 1/4 cup pomegranate juice
• 1/4 cup low sodium soy sauce
• 1 inch piece fresh ginger, peeled + grated
• 1 clove garlic, minced or grated
• 2 pounds boneless, skinless chicken breasts or thighs
• 1 acorn or kabocha squash, seeded + sliced into half rounds
• 1 tablespoon olive oil
• 1 tablespoon honey
• kosher salt + pepper
• arils from 1 pomegranate

Instructions

Preheat the oven to 425 degrees F.

Make the pomegranate sticky glaze. In a medium bowl, combine the sweet Thai chili sauce, pomegranate juice, soy sauce, ginger and garlic.

Place the chicken and squash on a parchment lined baking sheet with the chicken at one end and the squash at another. Toss the chicken with half of the pomegranate sticky sauce, reserving the rest for serving. Toss the squash with olive oil, honey, salt and pepper.

Transfer to the oven and bake for 20-25 minutes or until the chicken is cooked through and the squash is tender. Halfway through cooking, Rotate the pan and spoon any sauce that has settled on the bottom of the pan over the chicken.

Remove from the oven and sprinkle the pomegranate arils over the chicken. Serve the chicken and squash over a bowl of rice drizzled with the remaining reserved pomegranate sticky sauce (see note). Garnish with pomegranate arils.

*If your sauce is not sticky enough for you liking, place the sauce in a small saucepan and set over medium heat. Simmer for 5-10 minutes or until just thickened. Serve with chicken.

Photo Credit (Fall Leaves):  Fran Masterman; (Stuffed Mini Pumpkins) www.halfbakedharvest.com

Don’t let the crisp, cool weather keep you inside!  Layer with our cozy boucle knit sweaters for a day spent pumpkin picking or reveling in the breathtaking colors of the season.

We love this brilliant idea from Half Baked Harvest – Mini pumpkins, stuffed with wild rice and shredded brussels sprouts!  Full of rich fall flavors, what a unique and delicious dinner idea!

For the full recipe, visit the link below:

http://www.halfbakedharvest.com/nutty-wild-rice-and-shredded-brussels-sprout-stuffed-mini-pumpkins/

Ingredients

• 1 1/4 cups uncooked wild rice
• 2 1/2 cups water
• 6-8 mini pumpkins
• 2 tablespoons olive oil
• 3/4 pound (about 2 cups) brussels sprouts, halved and then shredded
• 2 tablespoons fresh thyme, chopped
• 1 cup raw pecans, chopped
• 1/4 apple cider
• 1 cup dried cranberries
• salt + pepper, to taste
• 1 cup manchego cheese, shredded (optional)

Instructions

In a large sauce pot, bring the water to a boil, add the wild rice. Cover and cook over low heat for 35-45 minutes or until the water is gone and the rice is fluffy. Note that wild rice takes longer to cook than traditional rice. If yours still seem hard after 45 minutes, add 1/2 cup more water and cook over low heat for another 15-20 minutes.

Preheat the oven to 400 degrees F.

Slice the tops of your mini pumpkins and scoop out the seeds (reserve the seeds for roasting and then topping the dish if desired). Place the pumpkins on a baking sheet and rub each with a little olive oil, salt + pepper. Roast for 15-20 minutes or until the pumpkins are just tender.

Meanwhile, heat a large skillet over medium heat and add a drizzle of olive oil. Add the brussels sprouts in a single layer and season with salt + pepper. Let sit 1 minute then stir. Continue to cook for another 8-10 minutes, until tender and caramelized. Stir in the thyme, pecans and cider, cook another 5 minutes. Remove from the heat and add the wild rice (there should be around 3 cups of wild rice). Stir in the cranberries, and manchego cheese.

Arrange the pumpkins in a large baking dish and stuff each pumpkin with the wild rice mixture. If desired, sprinkle the top of each pumpkin with a little manchego cheese.

Place in the oven and bake for 10-20 minutes or until the pumpkins are soft and the wild rice has heated through. Serve hot!

Photo Credit (Pumpkin Butterbeer Hot Chocolate):  www.halfbakedharvest.com

Walk on the wild side this Halloween!  Pair our animal print tunic with our sleek black pant to be the center of any celebration!

What to serve at your next party?  Try this festive recipe from Half Baked Harvest for Pumpkin Butterbeer Hot Chocolate!  Wow your guests with this new twist on a traditional favorite.

The complete recipe can be found here:

http://www.halfbakedharvest.com/pumpkin-butterbeer-hot-chocolate-video/?shared=email&msg=fail

Ingredients

• 4 1/2 cups whole milk
• 1/4 cup cocoa powder
• 1 teaspoon ground cinnamon
• 6 ounces milk chocolate, chopped
• 1/2 cup pumpkin puree
• 1/3 cup butterscotch sauce (home recipe below)
• 1 tablespoon vanilla extract
• 2 tablespoons butter
• 2 tablespoons bourbon (optional)

Butterscotch Cream

• 1 cup heavy whipping cream
• 2 tablespoons butterscotch sauce (homemade recipe below)
• 1 vanilla bean, seeds removed or 1 teaspoon vanilla extract

Homemade Butterscotch Sauce

• 4 tablespoons (1/2 stick) unsalted butter
• 1/2 cup packed dark brown sugar
• 1 teaspoon kosher salt
• 1/2 cup heavy cream
• 1 teaspoon vanilla
• 1 tablespoon bourbon (optional)

Instructions

Add the milk to a large heavy bottomed pot. Add the cocoa powder, cinnamon, milk chocolate, pumpkin, butterscotch sauce, vanilla, butter and bourbon (if using). Place the pot over medium low heat until the milk is scalding, but not boiling. Be sure to stir the pot often to make sure nothing is sticking to the bottom and burning.

Meanwhile, make the butterscotch whipped cream. Add the cream to a large mixing bowl and whip until stiff peaks form. Add the vanilla bean and whip until combined. Stir in the butterscotch, leaving streaks in the whipped cream. Keep in the fridge until read to serve.

Once the hot chocolate is steaming, ladle into mugs and dollop with cream. If you want to be fancy, you can sprinkle the top of the cream with edible gold stars!

Butterscotch Sauce

Melt the butter in a small sauce pot. Add the brown sugar, heavy cream and salt. Bring to a boil and then reduce heat to medium. Boil for 3 to 4 minutes. Remove from heat and stir in the vanilla and bourbon, if using.

When you are out for the day: Relax in Ruby Rd. style!  Our versatile layering pieces take you wherever you want to go for a day around town!  We’ve paired soft knits with fun textures and fabrics for unique comfy chic fashion!

What’s your favorite way to relax on an autumn day?

Photo Credit (Door Wreath):  www.settingforfour.com

Bring the sparkle and shine to your next dinner at home with family and friends.  Lace and metallic accents add a hint of modern luxe, creating glamorous looks that are the epitome of ease!

We love decorating for the season!  Setting for Four has fabulous DIY ideas for your home, including this festive door wreath that combines metallic tones with traditional fall hues:

http://www.settingforfour.com/fall-front-porch-ideas-bhome-fall-tour/

Do you have some favorite Ruby Rd. styles this season?  Share a photo with us, because we are inspired by you!  Just take a selfie in your favorite look, and share it on Facebook, Instagram or Twitter with the hashtag, #myRubyRdstyle.  Join in the style sharing!