Pumpkin and Sage Pasta With Toasted Hazelnuts
Pumpkin and Sage Pasta with Toasted Hazelnuts is a comforting fall dish that perfectly captures the essence of the season with its rich flavors and inviting aromas. The creamy pumpkin sauce, fragrant sage, and crunchy hazelnuts create a delightful combination that’s both satisfying and delicious, making it an ideal choice for a cozy dinner.
| Ingredients | Quantity |
|---|---|
| Pasta (your choice) | 12 oz |
| Pumpkin puree | 1 cup |
| Heavy cream | 1/2 cup |
| Fresh sage leaves | 10 leaves |
| Garlic (minced) | 2 cloves |
| Olive oil | 2 tablespoons |
| Salt | To taste |
| Black pepper | To taste |
| Toasted hazelnuts (chopped) | 1/2 cup |
| Parmesan cheese (grated) | 1/4 cup |
Cooking Steps:
- Cook the pasta according to package instructions, then drain and set aside.
- In a large skillet, heat olive oil over medium heat and sauté minced garlic and sage until fragrant.
- Add the pumpkin puree and heavy cream to the skillet, stirring until well combined. Season with salt and black pepper.
- Toss the cooked pasta into the pumpkin sauce, mixing until evenly coated.
- Serve the pasta in bowls, topped with toasted hazelnuts and grated Parmesan cheese. Enjoy!
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Apple Cider Glazed Chicken Thighs
Apple Cider Glazed Chicken Thighs are a delightful fall dish that combines the sweetness of apple cider with savory chicken for a deliciously comforting meal. Perfect for cozy evenings, this recipe highlights seasonal flavors and is easy to prepare, making it an excellent choice for your dinner table.
| Ingredients | Quantity |
|---|---|
| Chicken thighs (boneless) | 4 pieces |
| Apple cider | 1 cup |
| Dijon mustard | 2 tablespoons |
| Olive oil | 2 tablespoons |
| Garlic (minced) | 2 cloves |
| Fresh thyme | 2 sprigs |
| Salt | To taste |
| Black pepper | To taste |
Cooking Steps:
- Preheat the oven to 400°F (200°C).
- In a bowl, mix apple cider, Dijon mustard, minced garlic, salt, and black pepper to create the glaze.
- Heat olive oil in an oven-safe skillet over medium-high heat. Sear the chicken thighs on both sides until golden brown.
- Pour the apple cider glaze over the chicken and add fresh thyme sprigs.
- Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through.
- Serve the chicken thighs with the glaze drizzled over the top. Enjoy your fall-inspired meal!
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Butternut Squash and Chickpea Tagine
Butternut Squash and Chickpea Tagine is a hearty and aromatic dish perfect for the fall season. This Moroccan-inspired tagine combines sweet roasted butternut squash with protein-rich chickpeas, seasoned with warm spices and served over fluffy couscous or grains. It’s a comforting, plant-based meal that’s both nourishing and delicious, making it an ideal option for cozy dinners.
| Ingredients | Quantity |
|---|---|
| Butternut squash | 1 medium |
| Chickpeas (canned) | 1 can (15 oz) |
| Onion | 1 medium |
| Garlic (minced) | 3 cloves |
| Vegetable broth | 2 cups |
| Tomato (diced) | 1 can (14 oz) |
| Olive oil | 2 tablespoons |
| Ground cumin | 1 teaspoon |
| Ground cinnamon | 1 teaspoon |
| Paprika | 1 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
| Fresh cilantro (for garnish) | Optional |
Cooking Steps:
- Preheat the oven to 400°F (200°C). Cut the butternut squash into cubes and toss with olive oil, salt, and pepper. Spread on a baking sheet and roast for about 25-30 minutes until tender.
- In a large pot, heat olive oil over medium heat. Sauté chopped onion and minced garlic until fragrant.
- Add ground cumin, cinnamon, and paprika, and stir for 1 minute until aromatic.
- Stir in the canned tomatoes (including juices) and vegetable broth, then add the chickpeas. Bring to a simmer.
- Once the squash is roasted, add it to the pot and stir gently. Simmer for another 10 minutes to let the flavors meld.
- Serve hot, garnished with fresh cilantro if desired. Enjoy your flavorful and comforting Butternut Squash and Chickpea Tagine!
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Spiced Cauliflower Steaks With Tahini Sauce
Spiced Cauliflower Steaks with Tahini Sauce is a delicious, plant-based dish that’s perfect for fall. This recipe features thick slices of cauliflower seasoned with warming spices that are roasted to perfection, then drizzled with a creamy tahini sauce that adds a nutty flavor and richness. It’s a satisfying main course that pairs wonderfully with grains or a fresh green salad.
| Ingredients | Quantity |
|---|---|
| Cauliflower | 1 large head |
| Olive oil | 3 tablespoons |
| Ground cumin | 1 teaspoon |
| Paprika | 1 teaspoon |
| Garlic powder | 1 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
| Tahini | 1/4 cup |
| Lemon juice | 2 tablespoons |
| Water | 2-3 tablespoons |
| Fresh parsley (for garnish) | Optional |
Cooking Steps:
- Preheat the oven to 425°F (220°C). Remove the leaves from the cauliflower and slice it into thick steaks (about 3/4 inch each).
- In a bowl, mix olive oil, cumin, paprika, garlic powder, salt, and pepper. Brush the mixture over both sides of the cauliflower steaks.
- Arrange the steaks on a baking sheet and roast for 25-30 minutes, flipping halfway through, until golden and tender.
- While the cauliflower roasts, whisk together tahini, lemon juice, and water in a bowl until smooth. Adjust the water for desired consistency.
- Serve the cauliflower steaks hot, drizzled with the tahini sauce and garnished with fresh parsley if desired. Enjoy!
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Maple-Balsamic Brussels Sprouts and Quinoa Salad
Maple-Balsamic Brussels Sprouts and Quinoa Salad is a hearty and nutritious dish perfect for fall. Combining the earthy flavors of roasted Brussels sprouts with the nutty texture of quinoa, this salad is drizzled with a sweet and tangy maple-balsamic dressing. It makes for a delightful side dish or a satisfying main course that’s rich in fiber and packed with seasonal flavors.
| Ingredients | Quantity |
|---|---|
| Brussels sprouts | 1 pound |
| Quinoa | 1 cup |
| Vegetable broth or water | 2 cups |
| Olive oil | 3 tablespoons |
| Maple syrup | 2 tablespoons |
| Balsamic vinegar | 2 tablespoons |
| Salt | To taste |
| Black pepper | To taste |
| Dried cranberries | 1/2 cup |
| Feta cheese (optional) | 1/3 cup, crumbled |
| Chopped pecans (optional) | 1/4 cup |
Cooking Steps:
- Preheat the oven to 400°F (200°C). Trim the ends of the Brussels sprouts and cut them in half.
- Toss Brussels sprouts with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes until tender and caramelized.
- While the Brussels sprouts are roasting, rinse quinoa under cold water and combine with vegetable broth or water in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until water is absorbed.
- In a small bowl, whisk together maple syrup and balsamic vinegar.
- In a large bowl, combine cooked quinoa, roasted Brussels sprouts, cranberries, and toss with the dressing. Add feta cheese and pecans if desired.
- Serve warm or at room temperature and enjoy!
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Sweet Potato and Black Bean Enchiladas
Sweet Potato and Black Bean Enchiladas are a delicious and hearty vegetarian dish, perfect for fall evenings. These enchiladas are filled with creamy mashed sweet potatoes and protein-rich black beans, wrapped in corn tortillas, and topped with a flavorful enchilada sauce. This comforting meal is not only satisfying but also packed with nutrients, making it a great option for any dinner table.
| Ingredients | Quantity |
|---|---|
| Corn tortillas | 8-10 |
| Sweet potatoes | 2 medium |
| Black beans (canned, drained) | 1 can (15 oz) |
| Onion | 1 medium |
| Garlic | 2 cloves |
| Enchilada sauce | 2 cups |
| Cumin | 1 teaspoon |
| Chili powder | 1 teaspoon |
| Olive oil | 2 tablespoons |
| Salt | To taste |
| Black pepper | To taste |
| Fresh cilantro (optional) | For garnish |
Cooking Steps:
- Preheat the oven to 375°F (190°C). Peel and boil sweet potatoes until tender, then mash and set aside.
- In a skillet, heat olive oil over medium heat, add diced onion and minced garlic, and sauté until soft.
- Combine the mashed sweet potatoes, black beans, sautéed onion, cumin, chili powder, salt, and pepper in a bowl.
- Spoon the filling into corn tortillas, roll them up, and place seam-side down in a baking dish.
- Pour enchilada sauce over the rolled tortillas, covering them evenly.
- Bake for 20-25 minutes until heated through, then serve garnished with fresh cilantro. Enjoy!
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Cranberry Orange Roast Pork Loin
Cranberry Orange Roast Pork Loin is a flavorful and succulent main dish that captures the essence of fall with its sweet and tangy glaze. The combination of fresh cranberries, zesty orange juice, and tender pork loin creates a mouthwatering balance that makes it an ideal centerpiece for family dinners or special gatherings during the cooler months.
| Ingredients | Quantity |
|---|---|
| Pork loin | 2-3 pounds |
| Fresh cranberries | 2 cups |
| Orange juice | 1 cup |
| Orange zest | 1 tablespoon |
| Honey | 1/4 cup |
| Garlic | 3 cloves |
| Olive oil | 2 tablespoons |
| Salt | To taste |
| Black pepper | To taste |
| Fresh rosemary (optional) | For garnish |
Cooking Steps:
- Preheat the oven to 350°F (175°C).
- In a saucepan, combine cranberries, orange juice, honey, garlic, salt, and pepper; simmer until the cranberries burst and the mixture thickens slightly.
- Rub the pork loin with olive oil, salt, and pepper, then place it in a roasting pan.
- Pour the cranberry mixture over the pork and sprinkle with orange zest.
- Roast in the preheated oven for 1 to 1.5 hours or until the internal temperature reaches 145°F (63°C).
- Let the pork rest for about 10 minutes before slicing and serving, garnished with fresh rosemary if desired. Enjoy!
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Lentil and Mushroom Shepherd’s Pie
Lentil and Mushroom Shepherd’s Pie is a hearty, vegetarian twist on the classic comfort food. Packed with earthy lentils and savory mushrooms, this dish features a rich filling topped with creamy mashed potatoes. It’s perfect for chilly fall evenings, offering warmth and satisfaction in every bite.
| Ingredients | Quantity |
|---|---|
| Green or brown lentils | 1 cup |
| Mushrooms (cremini or button) | 2 cups, sliced |
| Onion | 1, diced |
| Carrots | 2, diced |
| Celery | 2 stalks, diced |
| Garlic | 3 cloves, minced |
| Vegetable broth | 2 cups |
| Tomato paste | 2 tablespoons |
| Worcestershire sauce | 1 tablespoon |
| Olive oil | 2 tablespoons |
| Fresh thyme (or dried) | 1 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
| Potatoes (for mashing) | 2 pounds |
| Milk (for mashing) | 1/2 cup |
| Butter (for mashing) | 4 tablespoons |
Cooking Steps:
- Cook lentils in vegetable broth until tender; drain and set aside.
- In a large skillet, heat olive oil and sauté onions, carrots, celery, and garlic until softened.
- Add mushrooms and cook until browned, then stir in tomato paste, Worcestershire sauce, and thyme.
- Mix in cooked lentils and season with salt and pepper; transfer to a baking dish.
- Boil potatoes until tender, then mash with milk and butter; spread over the lentil mixture.
- Bake in a preheated oven at 400°F (200°C) for 20-25 minutes or until golden and bubbly. Serve warm and enjoy!
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Curried Pumpkin and Coconut Soup
Curried Pumpkin and Coconut Soup is a warm and comforting dish that perfectly embodies the essence of fall. This creamy, fragrant soup combines the natural sweetness of pumpkin with the richness of coconut milk, elevated by the warm spices of curry. It’s a delightful option for chilly evenings, offering both warmth and nourishment in every spoonful.
| Ingredients | Quantity |
|---|---|
| Pumpkin (fresh or canned) | 2 cups, pureed |
| Coconut milk | 1 can (13.5 oz) |
| Onion | 1, diced |
| Garlic | 2 cloves, minced |
| Ginger | 1 inch, grated |
| Curry powder | 1 tablespoon |
| Vegetable broth | 3 cups |
| Olive oil | 2 tablespoons |
| Salt | To taste |
| Black pepper | To taste |
| Fresh cilantro (for garnish) | Optional |
Cooking Steps:
- In a large pot, heat olive oil over medium heat, then sauté onions, garlic, and ginger until fragrant.
- Stir in curry powder and cook for an additional minute.
- Add pumpkin puree and vegetable broth; bring to a simmer and cook for about 10 minutes.
- Stir in coconut milk, season with salt and pepper, and blend until smooth with an immersion blender.
- Serve warm, garnished with fresh cilantro if desired. Enjoy!
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Caramelized Onion and Gorgonzola Flatbreads
Caramelized Onion and Gorgonzola Flatbreads are a delicious and elegant appetizer that perfectly captures the flavors of fall. The sweet, rich taste of caramelized onions pairs beautifully with the tangy creaminess of Gorgonzola cheese, all nestled on a crispy flatbread. This dish is perfect for gatherings or a cozy night in, providing a delightful balance of savory and sweet flavors.
| Ingredients | Quantity |
|---|---|
| Flatbreads | 4 (store-bought or homemade) |
| Onions | 2 large, thinly sliced |
| Gorgonzola cheese | 1 cup, crumbled |
| Olive oil | 2 tablespoons |
| Balsamic glaze | 2 tablespoons |
| Fresh thyme (optional) | 1 tablespoon, chopped |
| Salt | To taste |
| Black pepper | To taste |
Cooking Steps:
- In a skillet, heat olive oil over medium heat and add sliced onions, cooking until they become soft and golden, about 15-20 minutes.
- Preheat your oven to 400°F (200°C).
- Spread the caramelized onions evenly over each flatbread and sprinkle with Gorgonzola cheese, salt, and pepper.
- Place flatbreads on a baking sheet and bake for about 10 minutes or until the cheese is melted and the edges are crispy.
- Drizzle with balsamic glaze and top with fresh thyme if using. Serve warm and enjoy!
Pear and Brie Stuffed Acorn Squash
Pear and Brie Stuffed Acorn Squash is a warm and hearty fall dish that brings together the sweet, juicy flavor of fresh pears and the creamy richness of Brie cheese, all nestled in tender roasted acorn squash halves. This elegant dish is not only visually stunning but also offers a perfect balance of sweetness and savory notes, making it an ideal centerpiece for your autumn dinner table.
| Ingredients | Quantity |
|---|---|
| Acorn squashes | 2 large |
| Pears | 2 medium, diced |
| Brie cheese | 8 ounces, cut into cubes |
| Maple syrup | 2 tablespoons |
| Walnuts (chopped) | 1/2 cup |
| Fresh thyme | 1 tablespoon, chopped |
| Olive oil | 1 tablespoon |
| Salt | To taste |
| Black pepper | To taste |
Cooking Steps:
- Preheat your oven to 400°F (200°C) and slice the acorn squashes in half, removing seeds. Drizzle with olive oil, salt, and pepper, then place cut side down on a baking sheet. Roast for about 25-30 minutes until tender.
- In a bowl, combine diced pears, Brie cheese, chopped walnuts, maple syrup, and fresh thyme.
- Once the squash is tender, remove from oven and turn cut side up. Fill each half with the pear and Brie mixture.
- Return to the oven and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
- Serve warm, garnished with extra thyme if desired, and enjoy the cozy flavors of fall!
