Welcome to this collection of delicious recipes! Each recipe has been carefully crafted with detailed instructions and ingredient lists to help you create amazing dishes.
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Table of Contents
- 1 Harvest Pumpkin Risotto 🎃🍚
- 2 Harvest Pumpkin Risotto 🎃🍚
- 3 Maple-Glazed Pork Roast 🐖🍁
- 4 Maple-Glazed Pork Roast 🐖🍁
- 5 Butternut Squash Soup 🍂🥣
- 6 Butternut Squash Soup 🍂🥣
- 7 Apple Cider Chicken 🍎🍗
- 8 Apple Cider Chicken 🍎🍗
- 9 Stuffed Acorn Squash 🎃🥗
- 10 Cranberry Walnut Salad 🥗🌰
- 11 Cranberry Walnut Salad 🥗🌰
- 12 Sweet Potato Casserole 🍠✨
- 13 Mushroom Sage Stuffing 🍄🌿
- 14 Mushroom Sage Stuffing 🍄🌿
- 15 Honey Roasted Carrots 🥕
- 16 Honey Roasted Carrots 🥕
- 17 Spiced Pear Couscous 🍐
- 18 Spiced Pear Couscous 🍐
- 19 Rustic Beef Stew 🥩🥕🌿
- 20 Rustic Beef Stew 🥩🥕🌿
- 21 Brussels Sprouts Gratin 🥦🧀
- 22 Brussels Sprouts Gratin 🥦🧀
- 23 Turkey Pot Pie 🦃🥧
- 24 Turkey Pot Pie 🦃🥧
- 25 Creamy Polenta with Wild Mushrooms 🍄
- 26 Apple Cinnamon Pork Chops 🍏🥩
- 27 Apple Cinnamon Pork Chops 🍏🥩
- 28 Pumpkin Alfredo Pasta 🎃🍝
- 29 Pumpkin Alfredo Pasta 🎃🍝
- 30 Cranberry Balsamic Glazed Salmon 🐟🍇
- 31 Cranberry Balsamic Glazed Salmon 🐟🍇
- 32 Autumn Vegetable Tart 🍂🥧
- 33 Autumn Vegetable Tart 🍂🥧
- 34 Bacon-Wrapped Dates 🥓🌟
- 35 Bacon-Wrapped Dates 🥓🌟
- 36 Parmesan Crusted Zucchini 🧀🥒
- 37 Parmesan Crusted Zucchini 🧀🥒
- 38 Roast Butternut Squash Salad 🎃🥗
- 39 Roast Butternut Squash Salad 🎃🥗
- 40 Spaghetti Squash Carbonara 🍝
- 41 Spaghetti Squash Carbonara 🍝
- 42 Garlic Herb Roasted Turkey 🍗🌿
- 43 Maple Dijon Glazed Ham 🍁🥩
- 44 Maple Dijon Glazed Ham 🍁🥩
- 45 Caramelized Onion Tart 🧅🥧
- 46 Caramelized Onion Tart 🧅🥧
Harvest Pumpkin Risotto 🎃🍚
CAROTE 26PCS Nonstick Cookware Set
Check PriceThis creamy, dreamy risotto is the perfect way to celebrate fall! It’s comfort food at its finest, with sweet pumpkin puree and savory parmesan creating the most amazing flavor combo. Your family will be asking for seconds (and thirds!).
Harvest Pumpkin Risotto 🎃🍚
Ingredients
Method
- Heat the broth in a medium saucepan and keep it warm on low heat throughout the cooking process.
- In a large, heavy-bottomed pot, melt 2 tablespoons of butter over medium heat. Add the diced onion and cook until softened, about 5 minutes.
- Stir in the garlic and cook for another minute until fragrant, then add the Arborio rice. Toast the rice, stirring constantly, for about 2 minutes until the edges become translucent.
- Pour in the wine and stir until it's completely absorbed by the rice.
- Begin adding the warm broth one ladle at a time, stirring frequently. Wait until each addition is almost completely absorbed before adding the next ladle. This process takes about 20-25 minutes.
- When the rice is creamy and tender with just a slight bite, stir in the pumpkin puree, remaining butter, Parmesan cheese, sage, and nutmeg.
- Season with salt and pepper to taste, then remove from heat.
- Serve immediately, garnished with fresh sage leaves and toasted pumpkin seeds if desired. Enjoy while it's warm and creamy!
Maple-Glazed Pork Roast 🐖🍁
This show-stopping pork roast is what Sunday dinners were made for! The maple glaze creates the most gorgeous caramelized crust, and your house will smell absolutely incredible while it’s cooking. It’s fancy enough for guests but easy enough for a busy weeknight.
Maple-Glazed Pork Roast 🐖🍁
Ingredients
Method
- Preheat your oven to 375°F and let the pork roast sit at room temperature for 30 minutes before cooking.
- Mix together salt, pepper, garlic powder, and thyme in a small bowl. Rub this seasoning mixture all over the pork roast.
- Heat olive oil in a large oven-safe skillet or roasting pan over medium-high heat. Sear the pork roast on all sides until golden brown, about 2-3 minutes per side.
- While the pork is searing, whisk together the maple syrup, Dijon mustard, apple cider vinegar, minced garlic, cinnamon, and cayenne pepper in a bowl.
- Brush about half of the maple glaze over the seared pork roast, making sure to coat all sides.
- Transfer the skillet to the preheated oven and roast for 60-75 minutes, or until the internal temperature reaches 145°F. Brush with more glaze every 20 minutes.
- Remove from the oven and brush with any remaining glaze. Tent the roast loosely with foil and let it rest for 10-15 minutes before slicing.
- Slice and serve with the pan drippings drizzled over the top. This pairs beautifully with roasted vegetables or mashed potatoes!
Butternut Squash Soup 🍂🥣
This velvety butternut squash soup is like a warm hug in a bowl! It’s naturally sweet, incredibly creamy without tons of heavy cream, and the perfect thing to make on a chilly fall evening. Plus, it freezes beautifully for easy meal prep!
Butternut Squash Soup 🍂🥣
Ingredients
Method
- Preheat your oven to 400°F. Toss the cubed butternut squash with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes until tender and lightly caramelized.
- While the squash roasts, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the diced onion and carrots, cooking until softened, about 8 minutes.
- Stir in the garlic and ginger, cooking for another minute until wonderfully fragrant.
- Add the roasted butternut squash to the pot along with the broth. Bring everything to a boil, then reduce heat and simmer for 15 minutes.
- Remove from heat and use an immersion blender to puree the soup until completely smooth. (If you don't have an immersion blender, carefully transfer to a regular blender in batches.)
- Stir in the coconut milk, maple syrup, cinnamon, and nutmeg. Taste and adjust seasoning with salt and pepper.
- Gently reheat if needed, then ladle into bowls and garnish with toasted pumpkin seeds and fresh herbs like sage or thyme.
Apple Cider Chicken 🍎🍗
This cozy fall dinner brings together tender chicken thighs with the sweet-tart flavor of apple cider and fresh apples. It’s a one-pan wonder that’ll make your kitchen smell absolutely amazing! Trust me, this is comfort food at its finest and perfect for those chilly autumn evenings.
Apple Cider Chicken 🍎🍗
Ingredients
Method
- Preheat your oven to 375°F and pat the chicken thighs dry with paper towels, then season both sides with salt, pepper, and thyme.
- Heat olive oil in a large oven-safe skillet over medium-high heat, then place chicken thighs skin-side down and cook for 5-6 minutes until the skin is golden and crispy.
- Flip the chicken and cook for another 3-4 minutes, then remove from the skillet and set aside on a plate.
- In the same skillet, add the sliced apples and onions, cooking for about 4 minutes until they start to soften and caramelize slightly.
- Add the minced garlic and cook for another minute until fragrant, stirring frequently so it doesn't burn.
- Pour in the apple cider and apple cider vinegar, scraping up any browned bits from the bottom of the pan with a wooden spoon.
- Add the butter and fresh rosemary, stirring until the butter melts, then nestle the chicken thighs back into the skillet skin-side up.
- Transfer the skillet to the preheated oven and bake for 25-30 minutes until the chicken reaches an internal temperature of 165°F.
- If you want a thicker sauce, remove the chicken and fruit to a serving platter, then whisk cornstarch with 2 tablespoons of water and stir into the sauce over medium heat until thickened.
- Serve the chicken topped with the apples, onions, and drizzled with that gorgeous cider sauce – it's perfect over rice or mashed potatoes!
Stuffed Acorn Squash 🎃🥗
These beautiful stuffed acorn squash halves are like edible bowls of fall goodness! Packed with quinoa, cranberries, and pecans, they’re hearty enough to satisfy everyone at the table. Plus, they look so impressive that your family will think you spent hours on them (but we’ll keep the easy secret between us!).
Cranberry Walnut Salad 🥗🌰
This isn’t your average boring salad – it’s a showstopper that combines sweet, tangy, and crunchy in every single bite! The homemade cranberry vinaigrette is so good you’ll be making it all season long. It’s the perfect side dish for Thanksgiving or any fall dinner party, and I guarantee it’ll disappear faster than you can say “seconds, please!”
Cranberry Walnut Salad 🥗🌰
Ingredients
Method
- Toast the walnuts in a dry skillet over medium heat for 3-5 minutes, stirring frequently until fragrant and lightly golden, then set aside to cool (this step makes such a difference in flavor!).
- Make the cranberry vinaigrette by combining fresh cranberries, apple cider vinegar, honey, and Dijon mustard in a blender or food processor.
- Blend on high until the cranberries are completely pureed and the mixture is smooth, about 30 seconds.
- With the blender running on low, slowly drizzle in the olive oil through the top opening until the dressing is emulsified and creamy.
- Season the dressing with salt and pepper, then taste and adjust sweetness or tanginess to your preference (I sometimes add an extra drizzle of honey!).
- In a large salad bowl, combine the mixed greens, dried cranberries, toasted walnuts, sliced apples, and red onion.
- Drizzle about half of the cranberry vinaigrette over the salad and toss gently to coat all the ingredients evenly.
- Top the salad with crumbled cheese and serve immediately with extra dressing on the side for anyone who wants more.
Sweet Potato Casserole 🍠✨
This creamy, dreamy sweet potato casserole is the ultimate fall comfort food that’ll have your family asking for seconds! With its perfectly spiced sweet potato base and irresistible pecan topping, it’s basically dessert disguised as a side dish. Trust me, this one’s a total crowd-pleaser that’ll become your go-to for every autumn gathering!
Mushroom Sage Stuffing 🍄🌿
Forget the boxed stuff, mama – this homemade mushroom sage stuffing is where it’s at! The earthy mushrooms paired with fragrant sage create the most incredible savory flavors that’ll make this the star of your dinner table. It’s so good, you might just catch yourself sneaking bites straight from the pan!
Mushroom Sage Stuffing 🍄🌿
Ingredients
Method
- Preheat your oven to 350°F and spread bread cubes on a large baking sheet. Toast for 10-12 minutes until lightly golden and dried out, then transfer to a large mixing bowl.
- In a large skillet over medium heat, melt the butter and sauté the onion and celery for 5-6 minutes until softened and fragrant.
- Add the sliced mushrooms to the skillet and cook for another 8-10 minutes until they release their moisture and turn golden brown.
- Stir in the minced garlic, chopped sage, and thyme, cooking for another minute until super aromatic.
- Pour the mushroom mixture over the toasted bread cubes and toss everything together.
- In a separate bowl, whisk together the broth and beaten eggs, then pour over the bread mixture along with the parsley, salt, and pepper.
- Gently fold everything together until the bread is evenly moistened (don't overmix or it'll get mushy!).
- Transfer to a greased 9x13-inch baking dish and cover with foil.
- Bake covered for 25 minutes, then remove the foil and bake for an additional 15-20 minutes until the top is crispy and golden.
- Let it rest for 5 minutes before serving – the hardest part is waiting!
Honey Roasted Carrots 🥕
These honey roasted carrots are the veggie side dish that’ll actually get your kids excited about eating their vegetables! The sweet honey glaze caramelizes beautifully in the oven, creating tender, slightly crispy edges that are absolutely addictive. Simple, elegant, and ready in less than an hour – what’s not to love?
Honey Roasted Carrots 🥕
Ingredients
Method
- Preheat your oven to 425°F and line a large baking sheet with parchment paper for easy cleanup.
- In a large bowl, whisk together the olive oil, honey, melted butter, minced garlic, thyme, salt, pepper, and cinnamon if using.
- Add the carrot sticks to the bowl and toss until they're completely coated in that gorgeous honey mixture.
- Spread the carrots in a single layer on your prepared baking sheet, making sure they have some space between them so they roast instead of steam.
- Roast for 25-30 minutes, flipping them halfway through, until the carrots are tender and the edges are beautifully caramelized.
- Remove from the oven and immediately drizzle with lemon juice and sprinkle with fresh parsley.
- Give them one more gentle toss and transfer to your serving dish while they're still hot and glistening!
Spiced Pear Couscous 🍐
This cozy fall side dish combines fluffy couscous with sweet caramelized pears and warming spices that’ll make your kitchen smell amazing! It’s fancy enough for guests but easy enough for a Tuesday night. Trust me, even picky eaters will be asking for seconds!
Spiced Pear Couscous 🍐
Ingredients
Method
- Toast the pecans in a dry skillet over medium heat for 3-4 minutes until fragrant, then set aside.
- In a large saucepan, melt 1 tablespoon butter over medium heat and add the couscous, stirring for 2-3 minutes until lightly golden.
- Pour in the vegetable broth, bring to a boil, then reduce heat to low, cover, and simmer for 10-12 minutes until liquid is absorbed.
- While couscous cooks, melt remaining 2 tablespoons butter in a large skillet over medium-high heat.
- Add the diced pears, cinnamon, nutmeg, and ginger, cooking for 5-6 minutes until pears are golden and caramelized.
- Drizzle honey over the pears and cook for another minute, stirring gently.
- Fluff the cooked couscous with a fork and transfer to a large serving bowl.
- Fold in the caramelized pears, dried cranberries, toasted pecans, and fresh parsley.
- Season with salt and pepper to taste, and serve warm.
Rustic Beef Stew 🥩🥕🌿
Nothing says fall comfort food like a hearty beef stew that’s been simmering away all afternoon! This one-pot wonder is perfect for those chilly evenings when you want something warm and satisfying. The best part? It tastes even better the next day, so leftovers are a win!
Rustic Beef Stew 🥩🥕🌿
Ingredients
Method
- Season the beef cubes generously with salt and pepper, then toss them in flour until evenly coated.
- Heat olive oil in a large Dutch oven over medium-high heat and brown the beef in batches, about 3-4 minutes per side, then set aside.
- In the same pot, add onion, celery, and garlic, cooking for 4-5 minutes until softened and fragrant.
- Stir in tomato paste and cook for 1 minute, letting it caramelize slightly.
- Return the beef to the pot and add beef broth, bay leaves, thyme, and rosemary, scraping up any browned bits from the bottom.
- Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 hours, stirring occasionally.
- Add carrots and potatoes, then continue cooking for another 45 minutes until vegetables are tender and beef is fall-apart tender.
- Remove bay leaves, taste and adjust seasoning with additional salt and pepper if needed.
- Ladle into bowls and garnish with fresh parsley before serving with crusty bread.
Brussels Sprouts Gratin 🥦🧀
If you think your kids won’t eat Brussels sprouts, just wait until they try this cheesy, creamy gratin! It’s the dish that converts Brussels sprouts skeptics at every holiday table. Golden, bubbly, and absolutely irresistible—you might want to make a double batch!
Brussels Sprouts Gratin 🥦🧀
Ingredients
Method
- Preheat your oven to 400°F and grease a 9x13-inch baking dish with butter.
- Bring a large pot of salted water to a boil and blanch the Brussels sprouts for 4-5 minutes until just tender, then drain well.
- In a medium saucepan, combine heavy cream, milk, garlic, thyme, nutmeg, salt, and pepper, heating over medium until it just begins to simmer.
- Remove from heat and stir in 1 cup of Gruyere and all the Parmesan cheese until melted and smooth.
- Arrange the blanched Brussels sprouts in the prepared baking dish, cut side up.
- Pour the cheese sauce evenly over the Brussels sprouts, making sure they're well coated.
- In a small bowl, mix together panko breadcrumbs, melted butter, and remaining 1/2 cup Gruyere cheese.
- Sprinkle the breadcrumb mixture evenly over the top of the gratin.
- Bake for 25-30 minutes until the top is golden brown and bubbly, then let rest for 5 minutes before serving.
Turkey Pot Pie 🦃🥧
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This cozy turkey pot pie is the ultimate fall comfort food that’ll have your family asking for seconds! It’s the perfect way to use up leftover turkey (hello, Thanksgiving!), or you can use rotisserie chicken in a pinch. The golden, flaky crust paired with that creamy, veggie-packed filling is pure autumn magic on a plate.
Turkey Pot Pie 🦃🥧
Ingredients
Method
- Preheat your oven to 400°F and place one pie crust in a 9-inch deep dish pie pan, pressing it gently into the bottom and sides.
- Melt butter in a large skillet over medium heat, then add onion, carrots, and celery. Cook for about 6-7 minutes until the veggies start to soften.
- Stir in the garlic and cook for another minute until fragrant, then sprinkle the flour over everything and stir constantly for about 2 minutes to cook out the raw flour taste.
- Slowly pour in the chicken broth and milk, whisking constantly to avoid lumps. Keep stirring until the mixture thickens up nicely, about 5 minutes.
- Add the turkey, peas, corn, thyme, salt, and pepper to the creamy mixture, stirring everything together. Let it simmer for 3-4 minutes, then remove from heat.
- Pour the turkey filling into your prepared pie crust, spreading it out evenly.
- Place the second pie crust over the top, crimp the edges together with a fork (or get creative with your fingers!), and cut 4-5 small slits in the top to let steam escape.
- Brush the top crust with the beaten egg for that gorgeous golden color, then bake for 35-45 minutes until the crust is golden brown and the filling is bubbling through the slits.
- Let the pot pie cool for 10-15 minutes before slicing—I know it's hard to wait, but trust me, it's worth it!
Creamy Polenta with Wild Mushrooms 🍄
If you’ve never tried polenta, this recipe will make you wonder where it’s been all your life! This dish is like a warm hug on a chilly fall evening—creamy, earthy, and totally restaurant-worthy. The best part? It looks fancy but comes together so easily that you can make it on a busy weeknight.
Apple Cinnamon Pork Chops 🍏🥩
These pork chops scream fall in the best possible way! The combination of sweet apples, warm cinnamon, and juicy pork is absolutely magical. This recipe is fancy enough for company but easy enough for a Tuesday night, and your house will smell absolutely incredible while it’s cooking.
Apple Cinnamon Pork Chops 🍏🥩
Ingredients
Method
- Pat the pork chops dry with paper towels and season both sides generously with salt and pepper—this is key for getting a good sear!
- Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat until the butter is melted and the pan is nice and hot.
- Add the pork chops to the skillet and cook for 4-5 minutes per side until they're golden brown and cooked through (internal temperature should reach 145°F). Remove them from the pan and set aside on a plate.
- In the same skillet (don't clean it—all that flavor stays!), add the remaining 2 tablespoons of butter and let it melt over medium heat.
- Toss in the apple slices and cook for about 3-4 minutes until they start to soften and caramelize slightly.
- Sprinkle the brown sugar, cinnamon, and nutmeg over the apples, stirring everything together so the apples get coated in those warm fall spices.
- Pour in the apple cider, chicken broth, and honey, then add the thyme. Let this simmer for 5-6 minutes, stirring occasionally, until the sauce thickens up and the apples are tender.
- Return the pork chops to the skillet, nestling them into the apple mixture, and spoon some of that gorgeous sauce over the top. Let everything warm through for 2-3 minutes.
- Serve the pork chops with plenty of apples and sauce spooned over the top, and garnish with fresh sage if you want to make it extra pretty!
Pumpkin Alfredo Pasta 🎃🍝
This creamy, dreamy pasta is fall comfort food at its finest! The pumpkin adds such a gorgeous color and sneaks in extra veggies that even picky eaters won’t notice. It’s become my go-to weeknight dinner when I want something cozy but don’t have hours to spend in the kitchen.
Pumpkin Alfredo Pasta 🎃🍝
Ingredients
Method
- Cook the pasta according to package directions in salted boiling water. Reserve 1 cup of pasta water before draining, then set pasta aside.
- In a large skillet over medium heat, melt the butter and add minced garlic. Sauté for about 1 minute until fragrant but not browned.
- Stir in the pumpkin puree and cook for 2-3 minutes, stirring constantly to blend the flavors.
- Pour in the heavy cream and whisk everything together until smooth and well combined.
- Add the Parmesan cheese, nutmeg, sage, salt, pepper, and red pepper flakes if using. Stir until the cheese melts completely.
- Let the sauce simmer on low heat for 5-7 minutes, stirring occasionally, until it thickens slightly.
- Add the cooked pasta to the sauce and toss everything together. If the sauce seems too thick, add reserved pasta water a little at a time until you reach your desired consistency.
- Taste and adjust seasonings as needed, then garnish with fresh parsley and extra Parmesan before serving.
Cranberry Balsamic Glazed Salmon 🐟🍇
This salmon is seriously restaurant-quality but so simple to make at home! The sweet-tart cranberry glaze with that balsamic tang is absolutely perfect for fall entertaining. I love serving this when I want to impress guests but still have time to actually enjoy their company instead of being stuck in the kitchen all night.
Cranberry Balsamic Glazed Salmon 🐟🍇
Ingredients
Method
- Pat the salmon fillets dry with paper towels and season both sides generously with salt and pepper.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Place salmon fillets skin-side up and sear for 3-4 minutes until golden brown.
- While the salmon cooks, combine cranberries, balsamic vinegar, honey, brown sugar, Dijon mustard, garlic, thyme, and broth in a small saucepan.
- Bring the cranberry mixture to a boil over medium-high heat, then reduce to a simmer. Cook for 8-10 minutes, stirring occasionally, until cranberries burst and the sauce thickens.
- Flip the salmon fillets carefully so they're skin-side down.
- Spoon the cranberry balsamic glaze generously over each salmon fillet.
- Transfer the skillet to a preheated 400°F oven and bake for 5-7 minutes, or until salmon reaches your preferred doneness (145°F internal temperature).
- Remove from oven, let rest for 2 minutes, then serve with extra glaze spooned over top and garnish with fresh rosemary.
Autumn Vegetable Tart 🍂🥧
This gorgeous tart is basically fall on a plate and makes the most stunning centerpiece for your dinner table! Don’t let the fancy appearance fool you though—it’s actually super forgiving and comes together easier than you’d think. Plus, you can swap in whatever seasonal veggies you have on hand, making it perfect for using up your farmers market haul.
Autumn Vegetable Tart 🍂🥧
Ingredients
Method
- Preheat your oven to 400°F and line a large baking sheet with parchment paper.
- Roll out the puff pastry on the prepared baking sheet and score a 1-inch border around the edges with a knife, being careful not to cut all the way through.
- In a medium bowl, mix together ricotta, mozzarella, and Parmesan cheese with the minced garlic, half the thyme, and a pinch of salt and pepper.
- Spread the cheese mixture evenly over the pastry, staying within the scored border.
- In a large bowl, toss the sliced butternut squash, beets, and sweet potato with olive oil, remaining thyme, salt, and pepper.
- Arrange the vegetable slices in an overlapping pattern over the cheese layer, creating a beautiful design (circles, rows, or whatever makes you happy!).
- Brush the pastry border with beaten egg and drizzle the honey over the vegetables.
- Bake for 40-45 minutes until the pastry is golden brown and puffed, and the vegetables are tender.
- Let cool for 5 minutes, then top with fresh arugula before slicing and serving warm.
Bacon-Wrapped Dates 🥓🌟
These little bites of heaven are the perfect way to kick off any fall gathering! Sweet, savory, and utterly addictive, they disappear faster than you can say “just one more.” Trust me, even the pickiest eaters in your family will be reaching for seconds.
Bacon-Wrapped Dates 🥓🌟
Ingredients
Method
- Preheat your oven to 400°F and line a baking sheet with parchment paper or aluminum foil for easy cleanup.
- In a small bowl, mix together the goat cheese, honey, cinnamon, and chopped pecans until well combined.
- Make a small slit in each date lengthwise and gently open it up like a little pocket.
- Stuff each date with about 1 teaspoon of the goat cheese mixture, then gently press closed.
- Wrap each stuffed date with a half slice of bacon, securing it with a toothpick.
- Place the wrapped dates seam-side down on the prepared baking sheet, spacing them about an inch apart.
- Bake for 15-18 minutes, flipping halfway through, until the bacon is crispy and golden brown.
- Let them cool for just a few minutes before serving (the filling will be hot!), then garnish with fresh thyme if desired.
Parmesan Crusted Zucchini 🧀🥒
If you’re looking for a way to get your kids excited about vegetables, this is it! These crispy, cheesy zucchini fries are so delicious that they’ll be fighting over the last piece. They’re perfect as a side dish or even a fun appetizer for game night.
Parmesan Crusted Zucchini 🧀🥒
Ingredients
Method
- Preheat your oven to 425°F and line a large baking sheet with parchment paper, then spray lightly with cooking spray.
- Pat the zucchini sticks dry with paper towels to remove excess moisture (this helps them get extra crispy!).
- In a shallow bowl, whisk together the eggs and milk until well combined.
- In another shallow bowl, mix the Parmesan cheese, panko breadcrumbs, garlic powder, Italian seasoning, paprika, salt, and pepper.
- Dip each zucchini stick first into the egg mixture, letting the excess drip off.
- Then coat it thoroughly in the Parmesan mixture, pressing gently to help it stick.
- Place the coated zucchini sticks on the prepared baking sheet in a single layer, making sure they don't touch.
- Spray the tops lightly with cooking spray for extra crispiness.
- Bake for 20-25 minutes, flipping once halfway through, until golden brown and crispy.
- Serve immediately with warm marinara sauce for dipping and watch them disappear!
Roast Butternut Squash Salad 🎃🥗
This gorgeous salad screams fall in all the best ways! The sweet roasted butternut squash pairs beautifully with peppery arugula and tangy cranberries. It’s hearty enough to serve as a main dish for lunch, but also makes a stunning side for your holiday table.
Roast Butternut Squash Salad 🎃🥗
Ingredients
Method
- Preheat your oven to 400°F and line a large baking sheet with parchment paper.
- Toss the butternut squash cubes with 1 tablespoon olive oil, maple syrup, cinnamon, salt, and pepper until evenly coated.
- Spread the squash in a single layer on the baking sheet and roast for 25-30 minutes, stirring halfway through, until tender and caramelized at the edges.
- While the squash is roasting, make the dressing by whisking together the remaining 2 tablespoons olive oil, balsamic vinegar, Dijon mustard, honey, and minced garlic in a small bowl.
- Let the roasted squash cool for about 5 minutes once it comes out of the oven.
- In a large serving bowl, combine the arugula, dried cranberries, and candied pecans.
- Add the cooled butternut squash to the bowl and drizzle with the balsamic dressing.
- Toss everything gently to combine, then sprinkle the crumbled feta cheese over the top.
- Serve immediately and enjoy all those amazing fall flavors together!
Spaghetti Squash Carbonara 🍝
This lighter twist on classic carbonara uses roasted spaghetti squash instead of pasta, making it perfect for fall when squash is at its peak! The creamy sauce with crispy bacon is so delicious, your family won’t even realize they’re eating their veggies. It’s become a weeknight favorite at our house!
Spaghetti Squash Carbonara 🍝
Ingredients
Method
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Cut the spaghetti squash in half lengthwise, scoop out the seeds, and brush the cut sides with olive oil. Place cut-side down on the baking sheet and roast for 40-45 minutes until tender.
- While the squash roasts, cook the chopped bacon in a large skillet over medium heat until crispy, about 8 minutes. Remove bacon and set aside, leaving 2 tablespoons of bacon fat in the pan.
- Add minced garlic to the bacon fat and sauté for 1 minute until fragrant.
- In a medium bowl, whisk together eggs, Parmesan cheese, heavy cream, salt, and pepper until well combined.
- Once the squash is done, use a fork to scrape out the strands into a large bowl.
- Add the hot squash strands to the skillet with garlic over low heat, then pour the egg mixture over top, tossing quickly to coat (the heat will gently cook the eggs into a creamy sauce).
- Stir in the crispy bacon and fresh parsley, toss everything together, and serve immediately with extra Parmesan on top.
Garlic Herb Roasted Turkey 🍗🌿
This show-stopping roasted turkey is easier than you think, and the garlic herb butter creates the most amazing crispy, golden skin! Perfect for your fall gatherings or Sunday family dinners. The best part? Your house will smell absolutely incredible while it’s roasting!
Maple Dijon Glazed Ham 🍁🥩
This sweet and tangy glazed ham is a total crowd-pleaser that requires minimal effort but delivers maximum flavor! The maple syrup and Dijon combo is pure fall perfection, and the glaze caramelizes into the most beautiful coating. Trust me, everyone will be asking for this recipe!
Maple Dijon Glazed Ham 🍁🥩
Ingredients
Method
- Preheat your oven to 325°F and line a roasting pan with aluminum foil for easy cleanup.
- Remove ham from packaging, drain any juices, and place cut-side down in the prepared roasting pan.
- Pour apple juice into the bottom of the pan and cover ham tightly with foil.
- Bake covered for 1 hour to warm through.
- While the ham bakes, make the glaze by combining maple syrup, Dijon mustard, brown sugar, apple cider vinegar, butter, cinnamon, cloves, and pepper in a small saucepan over medium heat.
- Bring glaze to a simmer, stirring constantly, then reduce heat and cook for 5 minutes until slightly thickened. Remove from heat.
- After the first hour, remove ham from oven, uncover, and brush generously with half the glaze, making sure it gets between the slices.
- Return uncovered ham to oven and bake for another 45-60 minutes, basting with remaining glaze every 15 minutes until the ham is caramelized and reaches an internal temperature of 140°F.
- Let rest for 10 minutes before serving with any extra glaze drizzled on top.
Caramelized Onion Tart 🧅🥧
This savory tart is autumn elegance on a plate, and honestly, it’s so much easier than it looks! The sweet caramelized onions paired with creamy goat cheese create the perfect cozy dinner that’ll have your family asking for seconds. Plus, it’s fancy enough to serve when you have guests over but simple enough for a Tuesday night.
Caramelized Onion Tart 🧅🥧
Ingredients
Method
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- In a large skillet over medium-low heat, melt the butter with olive oil. Add the sliced onions and cook, stirring occasionally, for about 30-35 minutes until they're golden brown and caramelized. (Don't rush this step, mama – it's where all the magic happens!)
- Stir in the balsamic vinegar, sugar, thyme, salt, and pepper, cooking for another 2-3 minutes. Remove from heat and let cool slightly.
- Roll out the puff pastry on your prepared baking sheet and score a 1-inch border around the edges with a knife (don't cut all the way through).
- Brush the border with the beaten egg to get that gorgeous golden finish.
- Spread the caramelized onions evenly over the pastry, staying within the border you created.
- Sprinkle both cheeses over the onions, distributing them evenly.
- Bake for 20-25 minutes until the pastry is puffed and golden brown around the edges.
- Let the tart cool for 5 minutes, then garnish with fresh thyme leaves and slice into squares.
- Serve warm with a simple arugula salad on the side for the perfect fall dinner!
