Hearty Pumpkin Chili
Hearty Pumpkin Chili is the perfect fall dish that combines the warmth of spice with the comforting flavors of pumpkin. This one-pot meal is not only rich in taste but also packed with nutrients, making it an ideal choice for those chilly evenings when you crave something filling and satisfying.
| Ingredients | Quantity |
|---|---|
| Olive oil | 2 tablespoons |
| Onion | 1, chopped |
| Garlic | 2 cloves, minced |
| Bell pepper | 1, chopped |
| Ground cumin | 1 tablespoon |
| Chili powder | 1 tablespoon |
| Ground cinnamon | 1/2 teaspoon |
| Canned pumpkin puree | 1 can (15 oz) |
| Vegetable broth | 2 cups |
| Canned black beans | 1 can (15 oz), drained and rinsed |
| Canned diced tomatoes | 1 can (14.5 oz) |
| Corn (fresh or frozen) | 1 cup |
| Salt | To taste |
| Pepper | To taste |
| Fresh cilantro (for garnish) | Optional |
- Heat olive oil in a large pot over medium heat.
- Add onion, garlic, and bell pepper; sauté until the vegetables are softened.
- Stir in the spices (cumin, chili powder, cinnamon) and cook for another minute until fragrant.
- Add pumpkin puree, vegetable broth, black beans, diced tomatoes, and corn; stir to combine.
- Season with salt and pepper; bring to a simmer and let cook for 20-30 minutes.
- Adjust seasoning if needed, then serve hot with fresh cilantro on top 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...
Creamy Butternut Squash Soup
Creamy Butternut Squash Soup is a velvety and comforting dish that perfectly captures the essence of fall. This rich and flavorful soup is made with roasted butternut squash, aromatic herbs, and spices, resulting in a delicious blend that warms you up from the inside out. Ideal for a cozy dinner, this soup can be enjoyed on its own or paired with crusty bread.
| Ingredients | Quantity |
|---|---|
| Butternut squash | 1 medium, peeled and cubed |
| Olive oil | 2 tablespoons |
| Onion | 1, chopped |
| Garlic | 2 cloves, minced |
| Vegetable broth | 4 cups |
| Ground nutmeg | 1/2 teaspoon |
| Ground cinnamon | 1/2 teaspoon |
| Salt | To taste |
| Pepper | To taste |
| Heavy cream (optional) | 1/2 cup |
| Fresh parsley (for garnish) | Optional |
- Preheat the oven to 400°F (200°C). Toss the butternut squash with olive oil, salt, and pepper, then spread on a baking sheet and roast for 25-30 minutes until tender.
- In a large pot, heat olive oil over medium heat. Add onion and garlic, sautéing until softened.
- Add the roasted squash, vegetable broth, nutmeg, and cinnamon; bring to a simmer.
- Use an immersion blender to puree the soup until smooth. (Alternatively, blend in batches in a regular blender.)
- Stir in heavy cream if desired, adjust seasoning with salt and pepper, and serve hot, garnished with fresh parsley.
- 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 Apple and Sausage Stuffing
Savory Apple and Sausage Stuffing is a delectable side dish that combines the sweetness of apples with the heartiness of sausage, creating a perfect complement to your fall dinners. This stuffing is packed with flavor and can serve as a great addition to your holiday table or cozy family meals.
| Ingredients | Quantity |
|---|---|
| Italian sausage | 1 pound |
| Butter | 4 tablespoons |
| Onion | 1, chopped |
| Celery | 2 stalks, chopped |
| Apples | 2, peeled, cored, and diced |
| Dried bread cubes | 8 cups |
| Chicken broth | 2 cups |
| Fresh sage | 2 tablespoons, chopped |
| Fresh thyme | 1 tablespoon, chopped |
| Salt | To taste |
| Pepper | To taste |
- In a large skillet, cook the sausage over medium heat until browned. Remove and set aside.
- In the same skillet, melt butter and sauté onion and celery until softened.
- Add diced apples to the skillet, cooking until slightly tender.
- In a large bowl, combine the bread cubes, cooked sausage, sautéed vegetables, chicken broth, sage, thyme, salt, and pepper; mix well.
- Transfer the mixture to a greased baking dish and bake at 350°F (175°C) for 30-35 minutes until golden and crispy on top.
- 💰 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...
Roasted Vegetable and Quinoa Bowl
Roasted Vegetable and Quinoa Bowl is a nutritious and vibrant dish that perfectly captures the essence of fall. This bowl is packed with seasonal roasted vegetables, fluffy quinoa, and a hint of tangy dressing, making it not only a hearty meal but also a colorful addition to your autumn dinner table. It’s a great way to incorporate healthy ingredients while still enjoying the warmth of roasted flavors.
| Ingredients | Quantity |
|---|---|
| Quinoa | 1 cup |
| Vegetable broth | 2 cups |
| Sweet potatoes | 2, diced |
| Brussels sprouts | 2 cups, halved |
| Red bell pepper | 1, chopped |
| Carrots | 2, sliced |
| Olive oil | 3 tablespoons |
| Garlic | 3 cloves, minced |
| Fresh parsley | ¼ cup, chopped |
| Salt | To taste |
| Pepper | To taste |
| Balsamic vinegar | 2 tablespoons |
- Preheat the oven to 400°F (200°C).
- Cook the quinoa in vegetable broth according to package instructions.
- Toss the sweet potatoes, Brussels sprouts, red bell pepper, and carrots in olive oil, garlic, salt, and pepper; spread on a baking sheet.
- Roast the vegetables for 20-25 minutes until tender and slightly caramelized.
- In a large bowl, combine cooked quinoa, roasted vegetables, fresh parsley, and drizzle with balsamic vinegar. Mix gently and serve warm.
- 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
Classic Beef Stew
Classic Beef Stew is a comforting and hearty dish that warms the soul as the temperatures drop in fall. This rich stew is made with tender chunks of beef, root vegetables, and aromatic herbs, all simmered together to create a deeply flavorful meal perfect for chilly evenings. It is best enjoyed with crusty bread or over a bed of fluffy mashed potatoes.
| Ingredients | Quantity |
|---|---|
| Beef chuck | 2 pounds, cut into 1-inch cubes |
| Olive oil | 2 tablespoons |
| Onion | 1, chopped |
| Carrots | 3, sliced |
| Potatoes | 4, diced |
| Celery | 2 stalks, chopped |
| Garlic | 4 cloves, minced |
| Beef broth | 4 cups |
| Tomato paste | 2 tablespoons |
| Bay leaf | 1 |
| Thyme | 1 teaspoon |
| Salt | To taste |
| Pepper | To taste |
| Parsley | For garnish |
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the beef and brown on all sides, then remove and set aside.
- In the same pot, sauté the onion, garlic, carrots, and celery until softened.
- Return the beef to the pot and stir in the tomato paste, beef broth, bay leaf, thyme, salt, and pepper. Bring to a boil.
- Reduce the heat, cover, and let simmer for about 1.5 to 2 hours, or until the beef is tender.
- Add the diced potatoes and continue to cook for an additional 30 minutes until the vegetables are soft.
- Adjust seasoning if necessary, and serve hot, garnished with fresh parsley.
- 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
Chicken and Wild Rice Casserole
Chicken and Wild Rice Casserole is a delightful and satisfying dish that blends tender chicken with nutty wild rice, creamy sauce, and a medley of vegetables. It’s perfect for a cozy fall dinner, offering a warm and filling meal that’s easy to prepare and even easier to love. This one-dish wonder is great for feeding the family or entertaining friends.
| Ingredients | Quantity |
|---|---|
| Cooked chicken, shredded | 3 cups |
| Wild rice | 1 cup |
| Chicken broth | 3 cups |
| Cream of mushroom soup | 1 can (10.5 oz) |
| Onion | 1, chopped |
| Celery | 2 stalks, chopped |
| Carrots | 1 cup, diced |
| Garlic | 2 cloves, minced |
| Olive oil | 2 tablespoons |
| Thyme | 1 teaspoon |
| Salt | To taste |
| Pepper | To taste |
| Shredded cheese | 1 cup |
| Fresh parsley | For garnish |
- Preheat the oven to 350°F (175°C).
- In a large skillet, heat olive oil over medium heat. Sauté onion, garlic, celery, and carrots until softened.
- In a large mixing bowl, combine the sautéed vegetables, shredded chicken, wild rice, chicken broth, cream of mushroom soup, thyme, salt, and pepper. Mix well.
- Pour the mixture into a greased casserole dish and sprinkle with shredded cheese on top.
- Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until bubbly and golden brown.
- Garnish with fresh parsley before serving hot. 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...
Maple-Glazed Brussels Sprouts
Maple-Glazed Brussels Sprouts are a sweet and savory vegetable dish that captures the essence of fall flavors. The combination of roasted Brussels sprouts with a rich maple syrup glaze creates a delightful balance of caramelized sweetness and earthiness, making them the perfect side dish for any autumn meal.
| Ingredients | Quantity |
|---|---|
| Brussels sprouts | 1 pound |
| Olive oil | 2 tablespoons |
| Maple syrup | 3 tablespoons |
| Balsamic vinegar | 1 tablespoon |
| Salt | To taste |
| Pepper | To taste |
| Crumbled bacon (optional) | ½ cup |
| Chopped walnuts (optional) | ¼ cup |
- 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, maple syrup, balsamic vinegar, salt, and pepper until evenly coated.
- Spread the Brussels sprouts on a baking sheet in a single layer.
- Roast in the preheated oven for 20-25 minutes, stirring halfway through, until they are tender and caramelized.
- If using, sprinkle crumbled bacon and chopped walnuts on top 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...
Spaghetti With Pumpkin Alfredo Sauce
Spaghetti with Pumpkin Alfredo Sauce is a creamy and comforting pasta dish that perfectly embodies the flavors of fall. The rich pumpkin puree combined with garlic, cream, and Parmesan cheese creates a luscious sauce that coats the spaghetti beautifully, making it a satisfying meal for any autumn evening.
| Ingredients | Quantity |
|---|---|
| Spaghetti | 12 ounces |
| Pumpkin puree | 1 cup |
| Heavy cream | 1 cup |
| Parmesan cheese (grated) | ½ cup |
| Garlic (minced) | 2 cloves |
| Olive oil | 1 tablespoon |
| Salt | To taste |
| Pepper | To taste |
| Nutmeg (optional) | ¼ teaspoon |
| Fresh parsley (chopped, for garnish) | 2 tablespoons |
- Cook the spaghetti according to package instructions until al dente; drain and set aside.
- In a large skillet, heat olive oil over medium heat and sauté the minced garlic until fragrant (about 1 minute).
- Stir in the pumpkin puree, heavy cream, Parmesan cheese, salt, pepper, and nutmeg (if using). Cook until heated through and slightly thickened.
- Add the cooked spaghetti to the sauce and toss until evenly coated.
- Garnish with fresh parsley and serve immediately. Enjoy your flavorful fall-inspired 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....
Slow Cooker Beef and Mushroom Stroganoff
Slow Cooker Beef and Mushroom Stroganoff is a hearty and creamy dish that is perfect for cozy fall dinners. This dish features tender beef chunks and savory mushrooms simmered in a rich sauce, served over egg noodles, making it a satisfying meal that warms you from the inside out.
| Ingredients | Quantity |
|---|---|
| Beef stew meat | 2 pounds |
| Mushrooms (sliced) | 8 ounces |
| Onion (chopped) | 1 medium |
| Garlic (minced) | 3 cloves |
| Beef broth | 2 cups |
| Worcestershire sauce | 2 tablespoons |
| Soy sauce | 1 tablespoon |
| Sour cream | 1 cup |
| Egg noodles | 12 ounces |
| Olive oil | 1 tablespoon |
| Salt | To taste |
| Pepper | To taste |
| Fresh parsley (chopped, for garnish) | 2 tablespoons |
- In a large skillet, heat olive oil over medium heat and sauté the chopped onion and minced garlic until soft.
- Add the beef stew meat, mushrooms, beef broth, Worcestershire sauce, soy sauce, salt, and pepper to the slow cooker. Stir to combine.
- Cover and cook on low for 7-8 hours or on high for 4-5 hours until the beef is tender.
- About 30 minutes before serving, cook the egg noodles according to package instructions.
- Stir in the sour cream to the beef mixture just before serving, and combine well.
- Serve the beef stroganoff over the cooked egg noodles and garnish with fresh parsley. Enjoy your warm and delightful fall meal!
- 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
Baked Ziti With Spinach and Autumn Veggies
Baked Ziti With Spinach and Autumn Veggies is a comforting pasta dish that embodies the flavors of fall with its combination of hearty vegetables and creamy cheese. This dish is perfect for gatherings or a family dinner, providing both warmth and nutrition with the added benefits of spinach and seasonal produce.
| Ingredients | Quantity |
|---|---|
| Ziti pasta | 12 ounces |
| Fresh spinach | 4 cups |
| Zucchini (diced) | 1 medium |
| Red bell pepper (diced) | 1 medium |
| Onion (chopped) | 1 medium |
| Garlic (minced) | 3 cloves |
| Ricotta cheese | 15 ounces |
| Mozzarella cheese (shredded) | 2 cups |
| Parmesan cheese (grated) | ½ cup |
| Olive oil | 1 tablespoon |
| Salt | To taste |
| Pepper | To taste |
| Italian seasoning | 1 teaspoon |
- Preheat your oven to 375°F (190°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. Sauté onions, garlic, zucchini, and red bell pepper until softened. Add spinach and cook until wilted.
- In a large mixing bowl, combine the cooked pasta, sautéed vegetables, ricotta cheese, half of the mozzarella, salt, pepper, and Italian seasoning. Mix until well combined.
- Transfer the mixture to a greased baking dish and top with the remaining mozzarella and Parmesan cheese.
- Bake in the preheated oven for 25-30 minutes or until the cheese is bubbly and golden brown.
- Let it cool for a few minutes before serving. Enjoy your delightful fall baked ziti!
Spiced Pear and Gorgonzola Salad
Spiced Pear and Gorgonzola Salad is a delightful and invigorating fall dish that combines the sweetness of spiced pears with the tartness of Gorgonzola cheese. This salad is perfect as a starter for a cozy dinner or as a side dish to complement any fall entrée. The textures and flavors harmonize beautifully, making it a vibrant addition to your autumn table.
| Ingredients | Quantity |
|---|---|
| Fresh mixed greens | 6 cups |
| Ripe pears (sliced) | 2 medium |
| Gorgonzola cheese (crumbled) | 1/2 cup |
| Walnuts (toasted) | 1/2 cup |
| Dried cranberries | 1/3 cup |
| Olive oil | 3 tablespoons |
| Balsamic vinegar | 2 tablespoons |
| Maple syrup | 1 tablespoon |
| Cinnamon | 1/2 teaspoon |
| Salt | To taste |
| Pepper | To taste |
- In a small bowl, whisk together olive oil, balsamic vinegar, maple syrup, cinnamon, salt, and pepper to create the dressing.
- In a large serving bowl, toss the mixed greens with the spiced pear slices, crumbled Gorgonzola, toasted walnuts, and dried cranberries.
- Drizzle the dressing over the salad and toss gently to combine.
- Serve immediately and enjoy the rich flavors of fall!
