These delicious fall foods are a fantastic way to enjoy autumn produce like squash, apples, kale, brussels sprouts, and more!
These cozy fall meals and recipes include some easy dinners, salads, appetizers, and desserts.
We've got some classic fall recipes like butternut squash soup and some recipes that will be your new family favorites!
This delicious butternut squash feta pasta is a take on the viral baked feta pasta, except it's made with everyone's fall favorite veggie - butternut squash!
This cozy pasta recipe is perfect for a chilly night. It doesn't require too much hands-on time (especially if you buy pre-chopped butternut squash).
It's ready in under an hour (it takes 40 minutes to bake) and serves 6 people.
This fantastic shredded Brussels sprouts salad is made with kale, apples, nuts, and cheese for a savory dish.
This is the ultimate fall salad! It's great for a big meal like Thanksgiving or served alongside some pizza or roast chicken.
I love eating this salad for lunch as well! It's ready in less than 30 minutes and makes 6 side salad servings.
This caramelized apple crisp recipe is exceptional! Autumn apples have never tasted so good.
Before baking the apples in the crisp, they are caramelized in a saucepan which leads to a far richer, more complex flavor.
It's ready in 1 hour and makes 6 servings.
This savory roasted acorn squash soup is topped with a little cream drizzled and some fried sage leaves.
It's a comforting bowl of soup that's healthy but still rich and flavorful!
It's ready in about 1 hour and makes 4 main course servings or 6 side servings.
Brussels sprouts are one of fall's best vegetables! These smashed Brussels sprouts are topped with cheese.
Smashing the sprouts gives them a crispy exterior - making for an absolutely succulent side dish.
They're ready in 30 minutes and make 4 servings.
This slow cooker turkey pumpkin chili is a family favorite! It's perfect for a chilly night - curl up with a bowl and watch your favorite spooky movie!
The ground turkey and canned pumpkin are paired with beans and plenty of spices for a rich, flavorful chili.
It takes about 15 to 20 minutes to prep and 6 hours on low in the slow cooker. It makes 4 servings, but can easily be doubled!
This persimmon and pear salad with crumbly goat cheese, slivered almonds, and pepitas is a real treat!
Persimmons are only available in fall and early winter - so enjoy them while they're available.
This salad takes about 20 minutes to make and makes 4 to 6 servings.
This delightful fall charcuterie board is bursting with fall favorites like figs, grapes, raspberries, and blackberries.
It's easy to pull together and makes a great snack board or appetizer!
It will take you about 15 to 20 minutes to pull it together and serves 8 people as a snack.
This savory ground turkey chili is absolute comfort food! It's a warming bowl of chili with two kinds of beans and plenty of spices.
It tastes even better the next day so make sure to save some for leftovers. This recipe is easily doubled.
This recipe takes 1 hour and 15 minutes (it simmers for 50 minutes) to make and serves 4 to 6.
Carnival squash is absolutely delicious and this is an easy way to prepare it!
It's a hybrid of acorn and sweet dumpling squash, but you can use this method to prepare almost any kind of squash!
It takes 40 minutes to make (much of which is roasting time) and makes 6 servings.
This fantastic healthy fall dessert pairs apples with a delicious filling of oats, spices, nuts, and sugar.
It's perfect for a crowd, as it makes up to 8 servings.
These baked apples are ready in 30 minutes.
This creamy, delicious butternut squash soup is truly the best! It's made with plenty of vegetables and an apple for extra sweetness.
You'll roast the squash and vegetables and then blend them till they are fantastically creamy!
The soup is ready in under an hour and serves 4 people.
This crisp Asian pear salad with grapes, blue cheese, and a mixture of soft and bitter greens is an unusual and flavorful combination.
Asian pears are best in fall and taste great when added to a salad - you've got to try this recipe if you like fall produce.
It's ready in less than 20 minutes and serves 4.
You'll use jammy Hachiya persimmons for this fantastic persimmon bread recipe.
This bread is moist and fruity! It's a quick bread like banana bread, so is quite easy to make.
It takes a little over an hour to make and yields 8 slices of bread.
One of the best fall side dishes - this roasted honeynut squash with a miso maple butter topping takes savoriness to a whole new level!
Honeynut squash are absolutely fantastic - they're a newer cultivar that's a blend between butternut and buttercup squash.
This dish is ready in about 40 minutes and makes 6 to 8 servings.
Even the biggest broccoli haters will love this broccoli pasta recipe! It's absolutely delicious and topped with a yummy toasted panko topping.
You can use fusilli or any other type of chunky pasta.
This dish is ready in 30 minutes and serves 6.
One of our absolute fall favorites that's on repeat every year - this marbled chocolate pumpkin bread is so good!
This recipe yields two loaves - so you'll have about 20 slices of bread. You can freeze a loaf or share it with friends!
It takes an hour and a half to prepare and bake.
The best fall breakfast recipe and perfect for pumpkin spice lovers! This pumpkin spice oatmeal is naturally vegan and gluten-free.
This 1 serving recipe is ready in 10 minutes (it's easy to double or triple if you want to make a bigger batch!)
This elegant side dish of roasted delicata squash and grapes is great for a holiday meal or fall dinner party.
It's ready in 35 minutes and serves 4 to 6.
The easiest and best way to roast delicata squash! You can serve it as a side or add it to salad or pasta.
It's ready in under an hour (it takes about 45 minutes to roast) and serves 4 to 6 as a side dish.
- 1 butternut squash, peeled and diced into 1-inch chunks
- 8 ounces feta cheese
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ teaspoon crushed red pepper flakes
- 3 sprigs of fresh thyme, finely chopped
- 1 pound pasta (chunky shape)
- Preheat oven to 425 degrees F.
- Combine the butternut squash and feta in a 9x13 baking dish or on a sheet pan.
- Drizzle the feta and squash with 2 tablespoons of olive oil. Then sprinkle on the salt, pepper, red pepper flakes, and thyme.
- Place the feta and squash in the oven and bake for 40 minutes, until the squash is tender.
- While the squash is roasting, cook the pasta in very salty water, according to package directions. Drain and set aside. Reserve 1 cup of pasta water.
- Stir the reserved pasta water into the butternut squash and feta. Using an immersion blender or a stand blender, blend the squash till mostly smooth.
- Combine the squash sauce with the cooked pasta.
- If you are saving this pasta in the refrigerator and reheating it, add a tablespoon of water to it to loosen the sauce. It will keep in the refrigerator for up to 3 days.
Amount Per Serving: Calories: 274Total Fat: 13gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 34mgSodium: 559mgCarbohydrates: 29gFiber: 3gSugar: 3gProtein: 10g
I hope you enjoy these fantastic fall foods!