Fall is the season for comfort food and delicious root veggies. Check out some of our favorite autumn recipes below.
Butternut Squash Soup
We love this creamy, piping hot butternut squash soup recipe from Love & Lemons.
- 2 Tbsp extra-virgin olive oil
- 1 large yellow onion, chopped
- ½ tsp sea salt
- 1 (3-pound) butternut squash, peeled, seeded, and cubed
- 3 garlic cloves, chopped
- 1 tsp fresh sage, chopped
- ½ Tbsp fresh rosemary, minced
- 1 tsp grated fresh ginger
- 3-4 cups vegetable broth
- Freshly ground black pepper
- Chopped parsley
- Toasted pepitas
- Crusty bread
- Heat oil in a large pot over medium heat. Add onion, salt, and ground pepper; sauté until soft, 5-8 minutes.
- Add squash and cook until it begins to soften, stirring occasionally, for 8-10 minutes.
- Add garlic, sage, rosemary, and ginger.
- Stir for 30-60 seconds before adding broth. Bring to a boil, cover, and reduce to a simmer.
- Cook for 20-30 minutes or until squash is fully tender.
- Allow soup to cool before pouring into a blender. Blend until the consistency is smooth. Serve with parsley, pepitas, and crusty bread.
Roasted Sweet Potato Salad
Check out this light and refreshing potato salad recipe from Eating Bird Food.
- 10 cups sweet potatoes, chopped evenly into bite-size chunks
- 1 Tbsp avocado or olive oil
- 1 tsp sea salt
- 4 oz of baby spinach, chopped
- ½ cup red onion, chopped small
- 2 Tbsp apple cider vinegar
- 2 Tbsp lemon juice
- ⅓ cup dried cranberries
- 1 avocado, chopped in chunks
- ½ tsp sea salt
- Ground black pepper
- 1-2 Tbsp hemp seeds (optional)
- Preheat oven to 400°F. Place sweet potato chunks into a large bowl and toss with oil and sea salt.
- Bake for 30 minutes until cooked through, flipping halfway. Remove from oven and let cool.
- While the potatoes roast, add spinach, onions, dried cranberries, apple cider vinegar, and lemon juice to a bowl.
- Add cooled sweet potato chunks and stir to combine. Gently add avocado chunks and salt and pepper to taste. Sprinkle hemp seeds (optional).
Shepherd’s Pie Loaded Baked Potato
This recipe from Cupcakes & Kale Chips adds a whole new spin to fall flavor.
- 4 russet potatoes
- 1 pound lean ground beef
- ½ cup onion, chopped
- 1 garlic clove, crushed or minced
- Salt and pepper
- 1 can (6 oz) tomato paste
- ¼ cup Worcestershire sauce
- 1½ cups beef broth
- 2 cups frozen mixed vegetables thawed
- 1 cup shredded cheddar cheese
- Bake potatoes at 400°F for about an hour or until they can be pierced with a fork. (Alternatively, use a microwave or air fryer.)
- Add ground beef, onion, garlic, salt, and pepper to a skillet over medium heat. Cook, breaking the meat apart, until browned. Drain excess grease.
- Stir in the Worcestershire sauce, tomato paste, and beef broth. Add thawed vegetables. Bring to a simmer and cook until slightly thickened. Season with salt and pepper to taste.
- Make two slits in the potatoes, forming an “X.” Squeeze the potato open and place it in a baking dish.
- Load the potatoes with filling and top with shredded cheese.
- Bake at 400°F oven for about 5 minutes or until the cheese is melted and lightly browned.
One-Pot Creamy Pumpkin Pasta
We couldn’t have a list of fall recipes with a pumpkin-flavored dish! We love this penne dish from Kitchn.
- 2 tsp fresh rosemary leaves, finely chopped
- 12 oz dried penne pasta
- 1 box (32 oz) vegetable broth
- 1 cup canned pumpkin purée
- 1 cup water
- ¼ cup mascarpone cheese
- ¼ tsp ground black pepper
- Grated Parmesan cheese
- Place dried penne, vegetable broth, pumpkin purée, and water in a large pot. Bring it to a boil over high heat and cook, stirring frequently, until the liquid is almost entirely evaporated, about 11 minutes.
- Stir in the rosemary, mascarpone cheese, and black pepper. Cook until pasta is tender and coated with a silky sauce, about 2 minutes.
- Serve with grated Parmesan.
Spicy Sheet-Pan Sausage and Squash
This recipe from The New York Times has a bit of a kick!
- 1 (2-pound) butternut squash, peeled, halved lengthwise, and seeded
- 1 pound spicy sausage
- ¼ cup extra-virgin olive oil
- Salt and pepper
- 1½ cup parsley leaves
- 1 tsp freshly squeezed lemon juice
- Flaky salt
- Preheat a large baking sheet in 425°F oven.
- Cut squash into ½-inch-thick portions, then cut the pieces crosswise (in half). Score the sausages in a few places on either side, don’t cut all the way through. Transfer to the bowl with the squash, coat with olive oil and large pinches of salt and pepper.
- Carefully toss squash and sausage mixture onto the hot baking sheet and scatter it into a single layer. Stir every so often to coat the squash in the rendered fat until tender and the sausages are crisp and fully cooked.
- In a small bowl, mix parsley and lemon juice, then add salt and pepper to taste. Slice the sausage crosswise in thirds and serve on a platter.