Hearty Pumpkin Soup
Hearty pumpkin soup is a warm and comforting dish, perfect for chilly fall evenings. This creamy, flavorful soup is made with fresh pumpkins and a blend of spices, creating a delightful balance that is both savory and slightly sweet. Ideal as a starter or a light meal on its own, this soup not only warms the body but also captures the essence of autumn in every bite.
| Ingredients | Quantity |
|---|---|
| Fresh pumpkin (peeled and cubed) | 4 cups |
| Onion | 1 medium, chopped |
| Garlic | 3 cloves, minced |
| Vegetable broth | 4 cups |
| Olive oil | 2 tablespoons |
| Ground cumin | 1 teaspoon |
| Ground cinnamon | 1/2 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
| Heavy cream (optional) | 1/2 cup |
| Fresh parsley (for garnish) | A handful |
Cooking Steps:
- In a large pot, heat the olive oil over medium heat and sauté the chopped onion until translucent, about 5 minutes.
- Add the minced garlic and spices (cumin and cinnamon) to the pot, stirring for 1 minute until fragrant.
- Add the cubed pumpkin and vegetable broth, bringing the mixture to a boil. Reduce heat and simmer until the pumpkin is tender, about 20 minutes.
- Use an immersion blender to puree the soup until smooth. Alternatively, you can blend the soup in batches in a regular blender.
- Adjust seasoning with salt and pepper, and stir in heavy cream if desired for added richness.
- Serve hot, garnished with fresh parsley. Enjoy the warmth and flavor of fall!
- 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...
Creamy Mushroom Risotto
Creamy mushroom risotto is a deliciously rich and comforting dish that embodies the essence of fall with its earthy flavors and creamy texture. Made with Arborio rice, fresh mushrooms, and Parmesan cheese, this risotto is the perfect main course or side dish that invites you to savor every bite. The slow cooking process allows the rice to absorb the broth, creating a creamy consistency that is simply irresistible.
| Ingredients | Quantity |
|---|---|
| Arborio rice | 1 cup |
| Fresh mushrooms (sliced) | 8 ounces |
| Onion | 1 medium, chopped |
| Garlic | 2 cloves, minced |
| Vegetable broth | 4 cups |
| White wine | 1/2 cup |
| Parmesan cheese (grated) | 1/2 cup |
| Olive oil | 2 tablespoons |
| Butter | 2 tablespoons |
| Salt | To taste |
| Black pepper | To taste |
| Fresh parsley (for garnish) | A handful |
Cooking Steps:
- In a saucepan, heat the vegetable broth over low heat and keep it warm.
- In a large skillet, heat olive oil and butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and sliced mushrooms, cooking until the mushrooms are tender and browned.
- Add the Arborio rice to the skillet, stirring for 1-2 minutes until the rice is lightly toasted.
- Pour in the white wine, stirring until it is mostly absorbed.
- Gradually add the warm vegetable broth, one ladle at a time, allowing the rice to absorb the liquid 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 grated Parmesan cheese, seasoning with salt and pepper to taste.
- Serve hot, garnished with fresh parsley. Enjoy the creamy, flavorful embrace of fall!
- 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...
Savory Sweet Potato Casserole
Savory sweet potato casserole is a delightful autumn dish that combines the natural sweetness of sweet potatoes with a savory twist, making it an ideal side for your fall dinners. This comforting casserole brings together creamy sweet potatoes, spices, and a crunchy topping, creating a harmonious blend of flavors and textures that will please any palate.
| Ingredients | Quantity |
|---|---|
| Sweet potatoes (peeled & cubed) | 4 cups |
| Butter | 4 tablespoons |
| Brown sugar | 1/4 cup |
| Milk | 1/2 cup |
| Eggs | 2, beaten |
| Vanilla extract | 1 teaspoon |
| Ground cinnamon | 1 teaspoon |
| Ground nutmeg | 1/4 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
| Pecan halves (for topping) | 1 cup |
| Chopped fresh herbs (optional) | For garnish |
Cooking Steps:
- Preheat your oven to 375°F (190°C).
- Boil sweet potatoes in a pot of salted water until tender, about 15 minutes. Drain and mash.
- In a mixing bowl, combine the mashed sweet potatoes with butter, brown sugar, milk, eggs, vanilla, cinnamon, nutmeg, salt, and pepper. Mix well until smooth.
- Transfer the mixture to a greased baking dish and smooth the top.
- Sprinkle pecans evenly over the sweet potato mixture.
- Bake in the preheated oven for 25-30 minutes, or until heated through and slightly golden on top.
- Let cool slightly before serving, optionally garnishing with fresh herbs. Enjoy this sweet and savory fall delight!
- 💰 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...
Spinach and Kale Quinoa Salad
Spinach and kale quinoa salad is a nutritious and vibrant dish that’s perfect for fall. Packed with superfoods, this salad combines the earthy flavors of quinoa, spinach, and kale with a zesty dressing and a pop of color from seasonal ingredients, making it a healthy and satisfying addition to your autumn meals.
| Ingredients | Quantity |
|---|---|
| Quinoa (uncooked) | 1 cup |
| Water | 2 cups |
| Fresh spinach leaves | 2 cups |
| Fresh kale (torn into pieces) | 1 cup |
| Cherry tomatoes (halved) | 1 cup |
| Cucumber (diced) | 1 cup |
| Red onion (thinly sliced) | 1/4 cup |
| Feta cheese (crumbled) | 1/2 cup |
| Olive oil | 3 tablespoons |
| Lemon juice | 2 tablespoons |
| Honey | 1 teaspoon |
| Salt and pepper | To taste |
| Pumpkin seeds (for topping) | 1/4 cup |
Cooking Steps:
- Rinse quinoa under cold water and combine it with water in a pot. Bring to a boil, then cover and reduce to a simmer for 15 minutes, or until water is absorbed.
- Fluff quinoa with a fork and let it cool to room temperature.
- In a large bowl, combine cooled quinoa, spinach, kale, cherry tomatoes, cucumber, red onion, and feta cheese.
- In a small bowl, whisk together olive oil, lemon juice, honey, salt, and pepper. Pour the dressing over the salad and toss gently to combine.
- Top with pumpkin seeds before serving. Enjoy this fresh, nutritious salad!
- 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
Roasted Butternut Squash and Apple Salad
Roasted butternut squash and apple salad is a delightful fall dish that perfectly blends sweet and savory flavors. The creamy, caramelized notes of roasted butternut squash paired with crisp, tart apples create a revitalizing salad that is enhanced by a nutty vinaigrette and topped with crunchy nuts. This salad can be served warm or at room temperature, making it an ideal side dish for any autumn meal.
| Ingredients | Quantity |
|---|---|
| Butternut squash (peeled, diced) | 1 medium |
| Olive oil | 2 tablespoons |
| Salt and pepper | To taste |
| Fresh spinach leaves | 4 cups |
| Apples (thinly sliced) | 2 medium |
| Dried cranberries | 1/2 cup |
| Pecans or walnuts (chopped) | 1/2 cup |
| Balsamic vinegar | 2 tablespoons |
| Maple syrup | 1 tablespoon |
Cooking Steps:
- Preheat the oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper, then spread it on a baking sheet. Roast for 25-30 minutes until tender and caramelized.
- In a large bowl, combine roasted butternut squash, fresh spinach, sliced apples, dried cranberries, and chopped nuts.
- Drizzle with balsamic vinegar and maple syrup, and toss gently to combine.
- Serve warm or at room temperature. Enjoy this tasty and nutritious fall salad!
- 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
Beef and Butternut Squash Stew
Beef and butternut squash stew is a hearty and comforting dish that warm you up during the chilly fall months. This stew combines tender chunks of beef with the sweetness of butternut squash and a medley of vegetables, all simmered in a rich broth. It’s a perfect one-pot meal that’s flavorful and satisfying, ideal for family dinners or cozy nights in.
| Ingredients | Quantity |
|---|---|
| Beef stew meat (cut into cubes) | 1.5 pounds |
| Olive oil | 2 tablespoons |
| Onion (diced) | 1 large |
| Garlic (minced) | 3 cloves |
| Carrots (sliced) | 2 medium |
| Celery (sliced) | 2 stalks |
| Butternut squash (peeled and diced) | 2 cups |
| Beef broth | 4 cups |
| Tomato paste | 2 tablespoons |
| Dried thyme | 1 teaspoon |
| Salt and pepper | To taste |
| Fresh parsley (chopped) | For garnish (optional) |
Cooking Steps:
- In a large pot, heat olive oil over medium heat. Add the beef cubes and brown them on all sides.
- Remove the beef from the pot and add onions, cooking until they become translucent. Add garlic and sauté for an additional minute.
- Stir in the carrots, celery, and butternut squash, cooking for a few minutes before adding the beef back into the pot.
- Pour in the beef broth and stir in the tomato paste and thyme. Season with salt and pepper to taste.
- Bring the mixture to a boil, then reduce heat and let it simmer for 1.5 to 2 hours, until the beef is tender.
- Serve hot, garnished with fresh parsley, if desired. Enjoy this comforting autumn stew!
- 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...
Maple-Glazed Brussels Sprouts
Maple-glazed Brussels sprouts are a delightful side dish, perfect for adding a touch of sweetness to your fall dinners. The caramelized exterior and tender interior come together beautifully with the rich flavor of maple syrup, making these sprouts a favorite among both veggie lovers and skeptics alike. They pair wonderfully with roasted meats and can elevate any autumn meal.
| Ingredients | Quantity |
|---|---|
| Brussels sprouts (trimmed) | 1.5 pounds |
| Olive oil | 2 tablespoons |
| Maple syrup | 1/4 cup |
| Balsamic vinegar | 1 tablespoon |
| Garlic (minced) | 2 cloves |
| Salt and pepper | To taste |
| Crushed red pepper flakes (optional) | 1/4 teaspoon |
| Fresh thyme (for garnish) | Optional |
Cooking Steps:
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the Brussels sprouts with olive oil, maple syrup, balsamic vinegar, garlic, salt, and pepper until well coated.
- Spread the Brussels sprouts in a single layer on a baking sheet.
- Roast in the oven for 20–25 minutes, stirring halfway through until they are golden brown and tender.
- Remove from the oven, sprinkle with crushed red pepper flakes if desired, and garnish with fresh thyme before serving. Enjoy!
- 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...
Herb-Crusted Pork Tenderloin
Herb-crusted pork tenderloin is a succulent and flavorful main dish that’s perfect for a cozy fall dinner. The tenderloin is coated with a mixture of fresh herbs and spices, creating a delicious crust that locks in moisture while enhancing the natural flavor of the pork. This dish pairs beautifully with roasted vegetables or a side of creamy mashed potatoes.
| Ingredients | Quantity |
|---|---|
| Pork tenderloin | 1.5 pounds |
| Olive oil | 2 tablespoons |
| Fresh rosemary (chopped) | 2 tablespoons |
| Fresh thyme (chopped) | 2 tablespoons |
| Garlic (minced) | 3 cloves |
| Dijon mustard | 2 tablespoons |
| Salt | To taste |
| Black pepper | To taste |
| Lemon juice | 1 tablespoon |
Cooking Steps:
- Preheat your oven to 425°F (220°C).
- In a small bowl, combine the olive oil, rosemary, thyme, garlic, Dijon mustard, salt, and pepper to create a paste.
- Rub the herb mixture all over the pork tenderloin, coating it evenly.
- Place the tenderloin on a baking sheet and roast in the oven for about 25-30 minutes or until it reaches an internal temperature of 145°F (63°C).
- Remove from the oven and let the pork rest for 5-10 minutes before slicing. Drizzle with lemon juice before serving for added brightness. Enjoy!
- 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....
Spiced Chicken Thighs With Apples
Spiced chicken thighs with apples is a delightful fall dish that combines savory and sweet flavors, making it a perfect centerpiece for a cozy autumn dinner. The juicy chicken thighs are seasoned with warm spices, enhancing their natural richness, while the addition of fresh apples adds a touch of sweetness and a hint of tartness. Pair this dish with a simple green salad or roasted potatoes for a complete meal.
| Ingredients | Quantity |
|---|---|
| Bone-in chicken thighs | 6 thighs |
| Olive oil | 2 tablespoons |
| Ground cinnamon | 1 teaspoon |
| Ground cumin | 1 teaspoon |
| Paprika | 1 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
| Garlic powder | 1 teaspoon |
| Apples (sliced) | 2 medium |
| Onion (sliced) | 1 large |
| Chicken broth | 1 cup |
| Fresh parsley (chopped) | For garnish |
Cooking Steps:
- Preheat oven to 400°F (200°C).
- In a large bowl, combine olive oil, cinnamon, cumin, paprika, salt, pepper, and garlic powder. Add chicken thighs and toss to coat.
- In a large oven-safe skillet, heat the coated chicken thighs over medium-high heat until browned, about 4-5 minutes per side.
- Remove the thighs from the skillet and set aside. In the same skillet, add sliced apples and onion, cooking until softened.
- Return the chicken to the skillet, pour in the chicken broth, and bring to a simmer.
- Transfer the skillet to the oven and bake for about 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Garnish with fresh parsley before serving. Enjoy your sweet and savory chicken dish!
- 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
Harvest Vegetable Stir-Fry
Harvest vegetable stir-fry is a vibrant and nutritious dish that brings together a medley of seasonal vegetables, making it a perfect complement to the cooler fall months. This colorful stir-fry is quick to prepare and can be served as a main or side dish, providing a healthy dose of vitamins and flavors. The combination of crisp vegetables, aromatic garlic, and a savory sauce makes it an ideal choice for any autumn dinner.
| Ingredients | Quantity |
|---|---|
| Carrots (sliced) | 2 medium |
| Bell peppers (sliced) | 1 red, 1 yellow |
| Broccoli florets | 2 cups |
| Zucchini (sliced) | 1 medium |
| Green beans (trimmed) | 1 cup |
| Garlic (minced) | 3 cloves |
| Soy sauce | 3 tablespoons |
| Olive oil | 2 tablespoons |
| Ginger (grated) | 1 tablespoon |
| Sesame seeds | For garnish |
| Green onions (sliced) | For garnish |
Cooking Steps:
- Heat olive oil in a large skillet or wok over medium-high heat.
- Add minced garlic and grated ginger, sautéing for about 30 seconds until fragrant.
- Add all the sliced vegetables to the skillet and stir-fry for about 5-7 minutes until they are tender-crisp.
- Pour in the soy sauce and toss the vegetables until evenly coated, cooking for an additional 1-2 minutes.
- Remove from heat and garnish with sesame seeds and sliced green onions before serving. Enjoy your colorful and healthy harvest vegetable stir-fry!
Classic Pumpkin Pie
Classic pumpkin pie is a beloved autumn dessert that is rich, creamy, and infused with warm spices. Perfect for Thanksgiving gatherings or cozy fall dinners, this pie offers a delightful balance of sweet and savory flavors, making it a staple for the season. With a flaky pie crust enveloping a smooth pumpkin filling, it’s sure to please family and friends alike.
| Ingredients | Quantity |
|---|---|
| Pumpkin puree | 2 cups |
| Granulated sugar | 3/4 cup |
| Brown sugar | 1/4 cup |
| Eggs | 3 large |
| Heavy cream | 1 cup |
| Ground cinnamon | 1 teaspoon |
| Ground nutmeg | 1/2 teaspoon |
| Ground ginger | 1/2 teaspoon |
| Salt | 1/2 teaspoon |
| Pie crust (unbaked) | 1 (9-inch) |
Cooking Steps:
- Preheat the oven to 425°F (220°C).
- In a large mixing bowl, whisk together pumpkin puree, granulated sugar, brown sugar, and salt.
- Add eggs one at a time, mixing well after each addition.
- Stir in heavy cream and spices until smooth and well combined.
- Pour the filling into the unbaked pie crust and smooth the top.
- Bake for 15 minutes, then reduce the temperature to 350°F (175°C) and continue baking for 40-50 minutes, or until the filling is set.
- Allow the pie to cool before serving. Enjoy your classic pumpkin pie!
