14 Fall Dishes That Never Get Old
When you’re not outside enjoying the foliage, fall is the best season to tie on an apron and lock yourself in the kitchen. There are just too many delectable autumn dishes waiting to be made and eaten, it would be a shame not to cook all fall long. This season’s star ingredients include butternut squash, sage, and pancetta. Whether roasted for a vegetable soup or puréed over pasta, these ingredients make every dish below heavenly. Scroll through to see our favorite fall recipes, and get ready to start cooking.
Fall is the season for stuffing. This sweet potato, maple syrup, poached egg stuffing hash is so good it can’t wait to Thanksgiving to come out of your kitchen. Whip up this homey brunch wild card as soon as the weather is cool enough to warrant it and you’ll be very happy that you did.
Few things in life are more delicious and comforting than mac and cheese. Bon Appétit’s take on our favorite childhood treat is unbelievably good. The golden-brown panko crust gives the creamy dish a satisfying crunch. Don’t fret if your cheese sauce appears thin after six to eight minutes in the saucepan: It will continue to thicken as your dish bakes.
This winter squash bowl looks like a little present from Mother Nature for the autumnal season. Cut a butternut squash in half clockwise and discard all of the seeds and strings from its center. Cut the bottom to give you a flat surface on the baking sheet, and roast. Cook your filling veggies at the same time, and voilà! You have a delicious bundle of roasted fall produce.
This pan-seared sausage dish with lady apples and watercress is perfect for a weeknight: It’s packed with flavor, takes only minutes to cook, and will look pretty fabulous on your Instagram feed. An easy-to-make white wine pan sauce is the magic ingredient that pulls this one-skillet meal together.
This Swiss chard and mushroom galette is a wonderfully hearty vegetarian option for fall. The homemade crust, a mixture of whole wheat and all-purpose flour, has a satisfying texture, especially when paired with bites of greens and Maitake mushrooms. The dough does require a minimum of two hours’ chilling time, but you can make this a couple of days before and bake it into a pizza when you have the time.
Decadent. Sinfully delicious. The quintessential guilty pleasure. Those are the words I would use to describe these mouthwateringly good brown butter blondies with pecans. A ribbon of brown butter swims through these bad boys with the consistency of cookie dough, making each bite perfectly gooey. We think these are so good you might have to do away with pecan pie altogether.
Skillet bruschetta with beans and greens is the ultimate meal on toast. It’s easy to whip up on those nights when you have nothing in the house and becomes extra hearty when you add a fried or poached egg on top. Brushing the bread on both sides with olive oil helps this dish stay crispy, not soggy.
Brussels sprouts have been hot menu items for several fall/winter seasons in a row. But this kimchi version presents the beloved green in a new and bold way. Not only is this fermented dish unexpectedly delicious, but it’s also packed with fiber and probiotics and helps produce radiant skin, shiny hair, and clear vision. With this many health benefits in one dish, we’re not sure why you wouldn’t give this recipe a go.
Fall doesn’t have to be all about decadent, hearty meals. This quinoa, fennel, and pomegranate salad is a wonderfully light but filling fall option. Lemon juice, cumin, and sugar give this dish a unique flavor, and the quinoa will keep you satisfied for hours.
Warning: Do not operate heavy machinery after consuming this dangerously good short rib potpie. To keep the pie crust extra flaky, make sure you add enough shortening and purchase good (hopefully grass-fed) beef. But the magic ingredient in this dish is definitely butter. Make this pot pie when you want to impress. The only complaint your guests will have is that there isn’t enough for leftovers.
Courtesy of Williams-Sonoma Taste
This butternut squash ravioli with sage and browned butter takes the classic staple of brown butter sage pasta up a notch. The butternut squash–and–grated nutmeg filling brings fall into the center of every bite. To make the ravioli, use wonton wrappers, and brush egg yolk on top of each side with a pastry brush. The sage-infused brown butter sauce is a beautiful accompaniment to this dish and only takes a minute to make.
The key to giving this squash and bean minestrone soup the perfect texture is to cook your pasta separately, toss it with olive oil and chopped parsley, and then add to each bowl of soup. That way you won’t get the soggy pasta that often comes in canned options.
Which fall recipe are you most excited to make? Share with us in the comments!