Butternut Squash Soup With Sage
Butternut Squash Soup with Sage is a comforting and velvety dish that captures the essence of fall with its warm flavors and fragrant herbs. This soup is not only perfect for a cozy dinner but also easy to prepare, making it a great choice for gatherings or weeknight meals. The addition of sage adds an earthy depth that complements the sweetness of the butternut squash beautifully.
| Ingredients | Quantity |
|---|---|
| Butternut squash | 1 large (about 3-4 pounds) |
| Olive oil | 2 tablespoons |
| Onion | 1 large, chopped |
| Garlic | 2 cloves, minced |
| Vegetable broth | 4 cups |
| Fresh sage leaves | 6-8 leaves, chopped |
| Salt | To taste |
| Black pepper | To taste |
| Heavy cream (optional) | 1/2 cup |
Cooking Steps:
- Cut the butternut squash in half, remove the seeds, and roast it face down on a lined baking sheet at 400°F (200°C) for about 45 minutes or until tender.
- In a large pot, heat olive oil over medium heat and sauté the chopped onion until translucent. Add the minced garlic and cook until fragrant.
- Scoop the cooked squash from its skin and add it to the pot with the sautéed onions and garlic.
- Pour in the vegetable broth and bring to a simmer. Stir in the chopped sage and season with salt and pepper.
- Blend the soup until smooth using an immersion blender or in batches in a countertop blender.
- If desired, stir in heavy cream for a richer flavor, then serve hot with additional sage for garnish.
- The Original Pro Chopper - Our superstar veggie slicer has been creating waves on TikTok! Simple to use,...
- Easy Meal Prep with Rust-Resistant Blades - Our vegetable chopper is perfect for anyone who wants to eat...
- 5-Star Design - The soft-grip TPU handle ensures controlled chopping, while the non-skid rubber base...
Herb-Roasted Chicken With Root Vegetables
Herb-Roasted Chicken with Root Vegetables is a classic fall dish that celebrates the cozy flavors of the season. The succulent chicken is seasoned with aromatic herbs, creating a fragrant, golden-brown exterior. Paired with hearty root vegetables like carrots, potatoes, and parsnips, this one-pan meal not only brings comfort but also makes for an easy cleanup.
| Ingredients | Quantity |
|---|---|
| Whole chicken | 4-5 pounds |
| Olive oil | 1/4 cup |
| Fresh thyme | 2 tablespoons |
| Fresh rosemary | 2 tablespoons |
| Garlic | 4 cloves, minced |
| Carrots | 4, cut into chunks |
| Potatoes | 4, cut into chunks |
| Parsnips | 2, cut into chunks |
| Salt | To taste |
| Black pepper | To taste |
| Lemon | 1, halved |
Cooking Steps:
- Preheat the oven to 425°F (220°C).
- In a small bowl, mix together olive oil, thyme, rosemary, minced garlic, salt, and pepper.
- Rub this herb mixture all over the chicken, including under the skin.
- Place the chicken in a large roasting pan and surround it with the chopped carrots, potatoes, and parsnips. Squeeze lemon juice over the vegetables.
- Roast in the preheated oven for about 1 hour and 15 minutes, or until the chicken is cooked through and the juices run clear.
- Let the chicken rest for 10-15 minutes before carving, and serve with the roasted root vegetables on the side.
- Makes Everything Simple : Just forget your bagged cheese! Only turn the handle for several times and get...
- Premium Material : All parts of the rotary cheese grater are made of food grade ABS material, no BPA. The...
- Three Option Grater : The parmesan cheese grater finishes food preparation with slicing, shredding and...
Beef Bourguignon
Beef Bourguignon is a classic French stew that embodies rich, hearty flavors perfect for the fall. This comforting dish is made by slowly braising tender cuts of beef in red wine, infused with aromatic herbs, garlic, and a variety of vegetables. The result is a deep, flavorful stew that brings warmth and satisfaction to chilly autumn evenings.
| Ingredients | Quantity |
|---|---|
| Beef chuck, cut into cubes | 2 pounds |
| Olive oil | 2 tablespoons |
| Bacon | 4 ounces, diced |
| Onion | 1 large, chopped |
| Carrots | 2, chopped |
| Garlic | 4 cloves, minced |
| Mushrooms | 1 pound, quartered |
| Red wine | 3 cups |
| Beef broth | 2 cups |
| Tomato paste | 2 tablespoons |
| Fresh thyme | 2 teaspoons |
| Bay leaf | 1 |
| Salt | To taste |
| Black pepper | To taste |
| Fresh parsley | For garnish |
Cooking Steps:
- Preheat the oven to 350°F (175°C).
- In a large Dutch oven, heat olive oil over medium-high heat. Add diced bacon and cook until crispy. Remove and set aside.
- In the same pot, brown the beef cubes in the bacon fat, then remove and set aside.
- Add onion, carrots, and garlic, and cook until softened. Stir in the mushrooms and cook for an additional few minutes.
- Return the beef and bacon to the pot. Add red wine, beef broth, tomato paste, thyme, bay leaf, salt, and pepper. Bring to a simmer.
- Cover and transfer to the oven. Cook for about 2 to 2 ½ hours, or until the beef is tender.
- Remove from the oven, discard the bay leaf, and let the stew rest for a few minutes before serving. Garnish with fresh parsley if desired.
- 💰 REDUCE WASTE AND SAVE MONEY: Chef Preserve keeps FOOD FRESH 5 TIMES LONGER than non-vacuum storage...
- ✅ POWERFUL, QUICK & EASY TO USE: Simply press the button to start. The device vacuum seals a bag in 5...
- ♻️ REUSABLE & RESEALABLE BAGS: Chef Preserve comes with dishwasher, freezer, refrigerator, and...
Spaghetti Carbonara With Pumpkin
Spaghetti Carbonara with Pumpkin is a delightful twist on the traditional Italian pasta dish, perfect for the fall season. The creamy sauce, made with eggs, cheese, and pancetta, melds seamlessly with roasted pumpkin, adding a sweet, earthy flavor that beautifully complements the salty pork. This comforting dish is ideal for cozy dinners as temperatures drop.
| Ingredients | Quantity |
|---|---|
| Spaghetti | 12 ounces |
| Pumpkin, diced | 2 cups |
| Olive oil | 2 tablespoons |
| Pancetta or guanciale | 4 ounces, diced |
| Garlic | 2 cloves, minced |
| Eggs | 2 large |
| Parmesan cheese, grated | 1 cup |
| Black pepper | To taste |
| Fresh parsley, chopped | For garnish |
Cooking Steps:
- Preheat the oven to 400°F (200°C) and toss the diced pumpkin with olive oil, salt, and pepper. Roast for 20-25 minutes until tender.
- Cook the spaghetti according to package instructions until al dente; reserve 1 cup of pasta water before draining.
- In a skillet, sauté the pancetta over medium heat until crisp. Add minced garlic and cook for an additional minute.
- In a bowl, whisk together eggs and grated Parmesan, then add the roasted pumpkin.
- Combine the spaghetti with the pancetta and garlic, then remove from heat. Quickly mix in the egg mixture, adding reserved pasta water as needed to create a creamy sauce.
- Season with black pepper, and garnish with fresh parsley before serving. Enjoy!
- Generous Capacity: 7-quart slow cooker that comfortably serves 9+ people or fits a 7-pound roast
- Cooking Flexibility: High or low slow cooking settings, with convenient warm function for ideal serving...
- Convenient: Set it and forget it feature enables you to cook while at work or performing daily tasks
Apple Crisp With Oat Topping
Apple Crisp with Oat Topping is a quintessential fall dessert that captures the essence of the season with its warm, spiced apples complemented by a crunchy oat topping. This comforting dish is perfect for cozy gatherings and pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream.
| Ingredients | Quantity |
|---|---|
| Apples, peeled and sliced | 6 cups |
| Granulated sugar | 1/2 cup |
| Brown sugar | 1/4 cup |
| Cinnamon | 1 teaspoon |
| Lemon juice | 1 tablespoon |
| Rolled oats | 1 cup |
| All-purpose flour | 1/2 cup |
| Unsalted butter, melted | 1/2 cup |
| Salt | 1/4 teaspoon |
| Chopped nuts (optional) | 1/2 cup |
Cooking Steps:
- Preheat the oven to 350°F (175°C). In a large bowl, combine sliced apples with granulated sugar, brown sugar, cinnamon, and lemon juice, then spread the mixture into a greased baking dish.
- In another bowl, mix together rolled oats, flour, melted butter, salt, and nuts (if using) until crumbly.
- Sprinkle the oat mixture evenly over the apples in the baking dish.
- Bake for 30-35 minutes, until the apples are tender and the topping is golden brown.
- Let it cool slightly before serving. Enjoy!
- 100% Leak-proof: Guaranteed no-spill seal and secure latches
- Crystal-clear Tritan Built: Stain-resistant and odor-resistant material for a clear view of contents
- Lightweight & Sturdy: Easy to carry, yet durable for everyday use
Mushroom Risotto
Mushroom Risotto is a creamy and indulgent Italian dish that perfectly captures the earthy flavors of fall. This comforting recipe combines Arborio rice with savory mushrooms and is finished with a touch of parmesan cheese for a rich and satisfying meal. It’s an ideal dish for a cozy dinner, bringing warmth and elegance to your table.
| Ingredients | Quantity |
|---|---|
| Arborio rice | 1 cup |
| Vegetable or chicken broth | 4 cups |
| Mushrooms, sliced | 2 cups |
| Onion, finely chopped | 1 |
| Garlic, minced | 2 cloves |
| Dry white wine | 1/2 cup |
| Grated Parmesan cheese | 1/2 cup |
| Unsalted butter | 2 tablespoons |
| Olive oil | 2 tablespoons |
| Salt | To taste |
| Black pepper | To taste |
| Fresh parsley, chopped (optional) | For garnish |
Cooking Steps:
- In a saucepan, heat the broth over low heat to keep it warm.
- In a large skillet, heat olive oil and 1 tablespoon of butter over medium heat. Add chopped onions and garlic, cooking until softened.
- Add the sliced mushrooms and cook until they release their moisture and become tender.
- Stir in the Arborio rice and toast for 1-2 minutes before adding the white wine. Cook until the wine is absorbed.
- Begin adding the warm broth, one ladle at a time, stirring frequently until most of the liquid is absorbed before adding more.
- Continue this process until the rice is creamy and al dente (about 18-20 minutes).
- Remove from heat and stir in the remaining butter and Parmesan cheese. Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley if desired. Enjoy!
- 𝗘𝗳𝗳𝗼𝗿𝘁𝗹𝗲𝘀𝘀 𝗪𝗲𝗶𝗴𝗵𝗶𝗻𝗴: Supports 5 units...
- 𝗣𝗿𝗲𝗰𝗶𝘀𝗲 𝗥𝗲𝘀𝘂𝗹𝘁𝘀: Accurately weighs up to 11 lb/5 kg with 1 g...
- 𝗦𝗶𝗺𝗽𝗹𝗲 & 𝗖𝗼𝗺𝗽𝗮𝗰𝘁: The small and sleek scale is a perfect fit for...
Pumpkin and Goat Cheese Pasta
Pumpkin and Goat Cheese Pasta is a delightful autumn-inspired dish that marries the creamy richness of goat cheese with the sweet, earthy flavor of pumpkin. This comforting pasta is perfect for a cozy fall dinner, offering a balance of textures and tastes that will make your meal unforgettable. Whether you’re hosting guests or enjoying a quiet evening at home, this recipe is sure to please.
| Ingredients | Quantity |
|---|---|
| Pasta (e.g., fettuccine or penne) | 8 ounces |
| Fresh pumpkin or canned pumpkin puree | 1 cup |
| Goat cheese | 4 ounces |
| Heavy cream | 1/2 cup |
| Olive oil | 2 tablespoons |
| Garlic, minced | 2 cloves |
| Fresh sage or thyme, chopped | 1 tablespoon |
| Salt | To taste |
| Black pepper | To taste |
| Pecans or walnuts, toasted (optional) | For garnish |
Cooking Steps:
- Cook the pasta according to package instructions until al dente, then drain and set aside.
- In a large skillet, heat olive oil over medium heat and sauté minced garlic until fragrant.
- Add the fresh pumpkin (or pumpkin puree) to the skillet along with the heavy cream and herbs, stirring to combine. Cook until warmed through.
- Incorporate the goat cheese, stirring until melted and creamy. Season with salt and pepper to taste.
- Combine the cooked pasta with the pumpkin mixture, tossing to coat evenly.
- Serve hot, garnished with toasted nuts if desired. Enjoy this delicious fall dish!
- Instant Read Food Thermometer | Our instant read thermometer features a temperature probe and advanced,...
- Multi-Use | From bbq thermometer to baking thermometer, our digital food thermometer for cooking is...
- Easy-Read Digital Thermometer For Cooking | Large instant thermometer dial with bright blue backlight...
Chicken Pot Pie
Chicken Pot Pie is a classic comfort food that brings warmth and satisfaction to any fall dinner table. With a flaky crust enveloping tender chicken, vegetables, and a rich, creamy sauce, this dish is a nostalgic favorite that is perfect for sharing with family and friends on chilly evenings.
| Ingredients | Quantity |
|---|---|
| Cooked chicken, shredded | 2 cups |
| Mixed vegetables (carrots, peas, corn) | 2 cups |
| Onion, chopped | 1 medium |
| Garlic, minced | 2 cloves |
| Chicken broth | 1 cup |
| Heavy cream | 1/2 cup |
| All-purpose flour | 1/4 cup |
| Butter | 1/4 cup |
| Salt | To taste |
| Black pepper | To taste |
| Pie crust (store-bought or homemade) | 1 (9-inch) |
| Egg, beaten (for egg wash) | 1 |
Cooking Steps:
- Preheat the oven to 425°F (220°C).
- In a large skillet, melt butter over medium heat, then sauté onion and garlic until softened.
- Stir in the flour, cooking for a minute to form a roux. Gradually add chicken broth and heavy cream, stirring until the mixture thickens.
- Add cooked chicken and mixed vegetables to the skillet, stirring to combine. Season with salt and pepper.
- Pour the chicken mixture into a pie dish and cover with the pie crust, sealing the edges. Cut slits in the top for steam to escape and brush with beaten egg.
- Bake for 25-30 minutes or until the crust is golden brown. Let it cool slightly before serving. Enjoy this comforting, savory dish!
- Versatile 54-Piece Collection: Elevate your kitchen with the Home Hero 54-Piece Kitchen Utensil Set, a...
- Durable and Long-Lasting: Crafted from premium stainless steel, these kitchen utensils are designed to...
- Perfect Holiday Gift: Delight your loved ones with this kitchen utensils gift set this festive season....
Baked Ziti With Pumpkin and Sausage
Baked Ziti With Pumpkin and Sausage is a hearty and flavorful fall dish that perfectly balances the rich savoriness of Italian sausage with the subtle sweetness of pumpkin. This comforting pasta bake is ideal for family gatherings or cozy weeknight dinners, bringing a touch of fall to your table.
| Ingredients | Quantity |
|---|---|
| Ziti pasta | 1 pound |
| Italian sausage, casing removed | 1 pound |
| Canned pumpkin puree | 1 cup |
| Ricotta cheese | 1 cup |
| Mozzarella cheese, shredded | 2 cups |
| Parmesan cheese, grated | 1/2 cup |
| Marinara sauce | 3 cups |
| Onion, chopped | 1 medium |
| Garlic, minced | 2 cloves |
| Olive oil | 2 tablespoons |
| Salt | To taste |
| Black pepper | To taste |
| Fresh basil, chopped | Optional for garnish |
Cooking Steps:
- Preheat the oven to 350°F (175°C).
- Cook the ziti pasta according to package instructions until al dente; drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add onion and garlic, sautéing until softened. Add Italian sausage and cook until browned, breaking it apart with a spoon.
- Stir in the canned pumpkin and marinara sauce, mixing well, and season with salt and pepper.
- In a large mixing bowl, combine the cooked ziti with the sausage and pumpkin mixture, ricotta cheese, and half of the mozzarella and Parmesan cheeses.
- Pour the pasta mixture into a baking dish and top with the remaining mozzarella and Parmesan cheeses.
- Bake in the preheated oven for 30-35 minutes or until the cheese is bubbly and golden. Garnish with fresh basil, if desired, before serving. Enjoy this delicious twist on a classic!
- 24-ounce insulated stainless-steel water bottle with a FreeSip spout and push-button lid with lock
- Patented FreeSip spout designed for either sipping upright through the built-in straw or tilting back to...
- Protective push-to-open lid keeps spout clean; convenient carry loop doubles as a lock
Roasted Brussels Sprouts With Pancetta
Roasted Brussels Sprouts With Pancetta is a delightful side dish that showcases the earthy flavor of Brussels sprouts, enhanced by the savory richness of pancetta. This dish is perfect for fall gatherings, as it brings a warm, inviting element to your table with its crispy texture and robust taste.
| Ingredients | Quantity |
|---|---|
| Brussels sprouts | 1.5 pounds |
| Pancetta, diced | 4 ounces |
| Olive oil | 2 tablespoons |
| Garlic, minced | 2 cloves |
| Salt | To taste |
| Black pepper | To taste |
| Balsamic vinegar | 1 tablespoon |
| Fresh parsley, chopped | Optional for garnish |
Cooking Steps:
- Preheat the oven to 400°F (200°C).
- Trim the ends of the Brussels sprouts and cut them in half.
- In a large bowl, toss the Brussels sprouts with olive oil, pancetta, garlic, salt, and pepper.
- Spread the mixture on a baking sheet in a single layer and roast for 20-25 minutes until the sprouts are golden and tender.
- Drizzle with balsamic vinegar before serving and garnish with fresh parsley, if desired. Enjoy!
Pear and Gorgonzola Salad
Pear and Gorgonzola Salad is a revitalizing and elegant dish that perfectly captures the essence of fall. The combination of sweet, ripe pears with the creamy, tangy flavors of Gorgonzola cheese creates a beautiful balance that pairs wonderfully with mixed greens. This salad is not only visually appealing but also a delightful addition to any autumn dinner.
| Ingredients | Quantity |
|---|---|
| Mixed salad greens | 6 cups |
| Ripe pears, sliced | 2 |
| Gorgonzola cheese, crumbled | 4 ounces |
| Walnuts, toasted | 1/2 cup |
| Dried cranberries | 1/3 cup |
| Olive oil | 1/4 cup |
| White wine vinegar | 2 tablespoons |
| Honey | 1 tablespoon |
| Salt | To taste |
| Black pepper | To taste |
Cooking Steps:
- In a small bowl, whisk together olive oil, white wine vinegar, honey, salt, and pepper to create the dressing.
- In a large salad bowl, combine mixed greens, sliced pears, crumbled Gorgonzola, toasted walnuts, and dried cranberries.
- Drizzle the dressing over the salad and toss gently to combine.
- Serve immediately and enjoy the delightful flavors!
