As the leaves start to change colors and the crisp autumn air sets in, there’s nothing quite like a warm, comforting bowl of soup or a hearty casserole to satisfy your cravings. The flavors of fall are some of the most inviting, with the sweetness of roasted butternut squash, the earthiness of Brussels sprouts, and the spiciness of pumpkin all combining to create a culinary experience that’s sure to leave you feeling cozy and content.
In this article, we’ll be exploring 20 delicious fall vegetable recipes that are perfect for chilly autumn nights. From soups and stews to roasted vegetables and casseroles, these dishes are sure to become new favorites in your household. So grab a cup of coffee, settle in, and get ready to cozy up with some of the best fall vegetable recipes around!
Roasted Butternut Squash Soup
Roasted Butternut Squash Soup Recipe
Warm up with this comforting and flavorful soup, perfect for a cozy evening or a chilly fall day.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups chicken broth
– 1/2 cup heavy cream (optional)
– Salt and pepper to taste
– Fresh herbs (such as sage or thyme) for garnish (optional)
Instructions:
1. Preheat the oven to 425°F (220°C).
2. Cut the butternut squash in half lengthwise, scoop out the seeds, and place it on a baking sheet lined with parchment paper.
3. Drizzle the olive oil over the squash, then sprinkle with salt and pepper.
4. Roast the squash for about 45 minutes, or until tender and caramelized.
5. Scoop out the flesh and transfer it to a blender or food processor.
6. Add the chopped onion, minced garlic, chicken broth, and heavy cream (if using). Blend until smooth.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 1 hour
Maple Glazed Carrots with Thyme
Add a touch of autumnal charm to your meal with these tender and flavorful carrots, perfectly glazed with a hint of maple syrup and thyme.
Ingredients:
– 4 large carrots, peeled and chopped into 1-inch pieces
– 2 tablespoons pure maple syrup
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon fresh thyme leaves
– Salt and pepper to taste
Instructions:
1. Preheat the oven to 425°F (220°C).
2. In a large bowl, toss carrots with olive oil, garlic, and thyme until well coated.
3. Spread carrots in a single layer on a baking sheet lined with parchment paper.
4. Drizzle maple syrup over the carrots, tossing gently to coat.
5. Season with salt and pepper to taste.
6. Roast for 20-25 minutes or until carrots are tender and caramelized, flipping halfway through.
Cooking Time: 20-25 minutes
Garlic Parmesan Roasted Brussels Sprouts
Elevate your vegetable game with this flavorful and aromatic recipe that brings out the best in Brussels sprouts. This simple yet impressive side dish is perfect for a weeknight dinner or a special occasion.
Ingredients:
– 1 pound Brussels sprouts, trimmed
– 2 cloves garlic, minced
– 2 tablespoons olive oil
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Optional: 1/4 teaspoon red pepper flakes (for some heat)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss Brussels sprouts with olive oil, garlic, salt, and pepper until well coated.
3. Spread the sprouts in a single layer on a baking sheet lined with parchment paper.
4. Roast for 20-25 minutes or until tender and caramelized, flipping halfway through.
5. Sprinkle Parmesan cheese over the sprouts and return to the oven for an additional 2-3 minutes, or until melted and bubbly.
Cooking Time: 25-30 minutes
Herb-Roasted Root Vegetables
Elevate your vegetable game with this flavorful recipe that brings out the natural sweetness of root vegetables. By combining aromatic herbs and spices, you’ll create a deliciously savory side dish perfect for any occasion.
Ingredients:
– 2-3 medium-sized carrots, peeled and chopped
– 2-3 medium-sized parsnips, peeled and chopped
– 1 large sweet potato, peeled and chopped
– 2 tablespoons olive oil
– 1 tablespoon honey
– 1 teaspoon dried thyme
– 1/2 teaspoon ground cumin
– Salt and pepper to taste
– Fresh parsley leaves for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss together the chopped carrots, parsnips, and sweet potato with olive oil, honey, thyme, cumin, salt, and pepper until they’re evenly coated.
3. Spread the vegetable mixture in a single layer on a baking sheet lined with parchment paper.
4. Roast in the preheated oven for 25-30 minutes or until the vegetables are tender and caramelized.
5. Garnish with fresh parsley leaves if desired.
Cooking Time: 25-30 minutes
Creamy Pumpkin Risotto
Warm up with a comforting bowl of creamy pumpkin risotto, perfect for a cozy fall evening. This recipe combines the natural sweetness of pumpkin with the richness of Parmesan cheese and the creaminess of Arborio rice.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 can (15 oz) pumpkin puree
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the chicken broth in a separate pot and keep warm.
2. In a large skillet, heat olive oil over medium-high heat. Add onion and cook until translucent, about 3 minutes.
3. Add garlic and cook for an additional minute.
4. Add Arborio rice and stir to combine with onion mixture. Cook for 1-2 minutes.
5. Add pumpkin puree and stir to combine. Cook for 1-2 minutes.
6. Add warmed broth, 1/2 cup at a time, stirring constantly and allowing each portion to absorb before adding the next.
7. Remove from heat once rice is cooked and creamy. Stir in Parmesan cheese until melted.
8. Season with salt and pepper to taste. Garnish with chopped parsley if desired.
Cooking Time: 25-30 minutes
Spiced Sweet Potato and Kale Stew
Warm up with this hearty and nutritious stew that combines the natural sweetness of sweet potatoes with the earthy flavor of kale, all infused with aromatic spices. Perfect for a cozy evening meal or as a comforting side dish.
Ingredients:
– 2 large sweet potatoes, peeled and cubed
– 1 bunch of curly kale, stems removed and chopped
– 1 onion, chopped
– 3 cloves of garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
– 4 cups vegetable broth
– 1 tablespoon olive oil
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic, cumin, smoked paprika, salt, and pepper. Cook for an additional minute.
4. Add the sweet potatoes, kale, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the sweet potatoes are tender.
5. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 30-40 minutes
Balsamic Roasted Beets with Goat Cheese
Sweet and earthy roasted beets pair perfectly with tangy goat cheese and a drizzle of balsamic glaze. This simple yet elegant side dish is perfect for a dinner party or a quick weeknight meal.
Ingredients:
– 2 large beets
– 2 tbsp olive oil
– Salt and pepper, to taste
– 1/4 cup goat cheese, crumbled
– 2 tbsp balsamic glaze (or 1/4 cup reduced balsamic vinegar)
– Fresh thyme leaves, for garnish
Instructions:
1. Preheat oven to 425°F (220°C).
2. Wrap beets in foil and roast for 45-50 minutes, or until tender when pierced.
3. Let beets cool, then peel and slice into wedges.
4. In a small bowl, mix goat cheese with a pinch of salt and pepper.
5. Drizzle balsamic glaze over the roasted beets and top with crumbled goat cheese.
6. Garnish with fresh thyme leaves and serve warm or at room temperature.
Cooking Time: 50-60 minutes
Savory Stuffed Acorn Squash
Transform a humble squash into a flavorful centerpiece with this simple recipe. Roasted to perfection, the acorn squash is filled with a savory mixture of grains, cheese, and herbs.
Ingredients:
– 1 large acorn squash (about 2 lbs)
– 1 cup cooked brown rice
– 1/2 cup grated cheddar cheese
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh thyme
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out the seeds.
3. In a bowl, mix together brown rice, cheese, parsley, thyme, garlic, and salt.
4. Stuff each squash half with the mixture, dividing it evenly.
5. Drizzle the tops with olive oil and season with pepper.
6. Place the stuffed squash on a baking sheet and roast for 45-50 minutes or until the squash is tender.
Cooking Time: 45-50 minutes
Caramelized Onion and Mushroom Tart
A sweet and savory tart that combines the depth of caramelized onions and earthy mushrooms, perfect for a sophisticated appetizer or side dish.
Ingredients:
– 1 sheet puff pastry, thawed
– 2 large onions, thinly sliced
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 tablespoons olive oil
– 1 tablespoon butter
– Salt and pepper to taste
– 1/4 cup grated Parmesan cheese
– Fresh thyme leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roll out puff pastry on a floured surface to a thickness of about 1/8 inch.
3. In a large skillet, caramelize onions over medium-low heat for 20-25 minutes or until golden brown.
4. Add mushrooms and cook until they release their moisture and start to brown.
5. Roll out the puff pastry and place it on a baking sheet lined with parchment paper.
6. Spread caramelized onion and mushroom mixture evenly, leaving a 1-inch border around the edges.
7. Fold edges of the tart over the filling, pressing gently to seal.
8. Brush with butter and sprinkle with Parmesan cheese.
9. Bake for 25-30 minutes or until golden brown.
10. Garnish with fresh thyme leaves and serve warm.
Cooking Time: 45-50 minutes
Autumn Harvest Vegetable Casserole
Celebrate the flavors of autumn with this hearty vegetable casserole, featuring a medley of seasonal favorites. This easy-to-make dish is perfect for a weeknight dinner or special occasion.
Ingredients:
– 2 medium butternut squash, peeled and cubed
– 1 large red bell pepper, diced
– 1 large yellow bell pepper, diced
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1 cup frozen green beans
– 1 cup rolled oats
– 1/4 cup brown sugar
– 1/4 cup vegetable oil
– Salt and pepper to taste
– 1 cup grated cheddar cheese (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté the squash, bell peppers, onion, and garlic until tender.
3. Add green beans and cook until thawed.
4. Transfer the mixture to a 9×13-inch baking dish.
5. Mix oats, brown sugar, and vegetable oil in a bowl. Sprinkle over the vegetables.
6. Bake for 25-30 minutes or until golden brown.
7. Top with cheddar cheese (if using) and return to oven for an additional 5 minutes.
Cooking Time: 30-35 minutes
Roasted Cauliflower with Turmeric and Cumin
Roasted Cauliflower with Turmeric and Cumin: A flavorful and aromatic side dish that combines the natural sweetness of cauliflower with the warm, earthy tones of turmeric and cumin. This recipe is perfect for a weeknight dinner or as a healthy addition to your next barbecue.
Ingredients:
– 1 head of cauliflower, broken into florets
– 2 tbsp olive oil
– 1 tsp ground turmeric
– 1/2 tsp ground cumin
– Salt and pepper, to taste
– Optional: 1/4 cup chopped fresh cilantro for garnish
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss cauliflower with olive oil, turmeric, cumin, salt, and pepper until well coated.
3. Spread the cauliflower mixture on a baking sheet in a single layer.
4. Roast for 20-25 minutes, or until cauliflower is tender and caramelized, stirring halfway through.
5. Garnish with cilantro, if desired.
6. Serve hot.
Cooking Time: 20-25 minutes
Warm Lentil and Roasted Vegetable Salad
This hearty salad combines the comfort of warm lentils with the earthy sweetness of roasted vegetables, perfect for a cozy evening meal or a satisfying lunch. The simplicity of this recipe allows the natural flavors of the ingredients to shine through.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 cups water or vegetable broth
– 2 tablespoons olive oil
– 1 large onion, peeled and chopped
– 2 cloves garlic, minced
– 2 large carrots, peeled and chopped
– 1 large red bell pepper, seeded and chopped
– Salt and pepper to taste
– Fresh parsley or thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a medium saucepan, combine lentils and water or broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until tender.
3. While the lentils cook, toss the chopped onion, garlic, carrots, and red bell pepper with olive oil, salt, and pepper on a baking sheet. Roast in the oven for 30-35 minutes or until the vegetables are tender and lightly caramelized.
4. Drain the cooked lentils and stir in roasted vegetables. Season to taste.
5. Serve warm, garnished with fresh parsley or thyme leaves if desired.
Cooking Time: 45-50 minutes
Pumpkin and Sage Gnocchi
As the seasons change, warm up with this comforting and flavorful dish that combines the richness of pumpkin puree with the earthy sweetness of sage. These pillowy gnocchi are infused with a hint of nutmeg and perfect for a cozy autumn evening.
Ingredients:
– 1 medium-sized pumpkin, cooked and mashed
– 2 cups all-purpose flour
– 1/4 cup semolina flour
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon nutmeg
– 1 tablespoon olive oil
– 2 tablespoons chopped fresh sage leaves
– Water, as needed
Instructions:
1. In a mixing bowl, combine mashed pumpkin, all-purpose flour, semolina flour, salt, pepper, and nutmeg. Mix until a dough forms.
2. Knead the dough for 5-7 minutes until smooth and pliable.
3. Divide the dough into 4 equal parts and roll each part into a long rope.
4. Cut the rope into 1-inch pieces to form gnocchi.
5. Cook gnocchi in boiling salted water for 3-5 minutes, or until they float to the surface.
6. Drain and serve with your favorite sauce, garnished with additional chopped sage leaves.
Cooking Time: 15-20 minutes
Braised Red Cabbage with Apples
This sweet and tangy braised red cabbage with apples recipe is a perfect accompaniment to roasted meats, sausages, or as a side dish on its own. The slow-cooked flavors of the cabbage, apples, and spices meld together beautifully.
Ingredients:
– 1 medium-sized red cabbage, thinly sliced
– 2-3 Granny Smith apples, peeled and chopped
– 2 tablespoons butter
– 1 onion, finely chopped
– 1 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– Salt and pepper to taste
– 1/4 cup apple cider or white wine (optional)
Instructions:
1. In a large Dutch oven or heavy pot, melt the butter over medium heat.
2. Add the chopped onion and cook until translucent, about 5 minutes.
3. Add the sliced cabbage and cook for 10-12 minutes, stirring occasionally, until it starts to soften.
4. Add the chopped apples, cinnamon, nutmeg, salt, and pepper. Stir well to combine.
5. If using apple cider or white wine, pour it in and stir to coat the ingredients.
6. Cover the pot and simmer for 30-40 minutes, or until the cabbage is tender and caramelized.
7. Serve warm or at room temperature.
Cooking Time: 45-50 minutes
Roasted Delicata Squash with Honey Drizzle
Roasted Delicata Squash with Honey Drizzle Recipe
Discover the sweet and savory combination of roasted delicata squash with a drizzle of honey, perfect for a cozy fall evening. This simple recipe brings out the natural sweetness of the squash, while adding a touch of warmth from the spices.
Ingredients:
– 1 medium-sized delicata squash (about 2 lbs)
– 2 tbsp olive oil
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– Salt and pepper to taste
– 2 tbsp honey
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cut the delicata squash in half lengthwise, scoop out the seeds, and place it on a baking sheet.
3. Drizzle the olive oil over the squash, then sprinkle with cumin, smoked paprika, salt, and pepper.
4. Roast the squash for 45-50 minutes, or until tender and caramelized.
5. Meanwhile, mix the honey with 1 tbsp of water in a small bowl.
6. Remove the squash from the oven and drizzle the honey mixture over it.
7. Serve warm, garnished with fresh herbs if desired.
Cooking Time: 45-50 minutes
Creamy Parsnip and Potato Mash
Elevate your mashed potato game with this creamy twist that combines the sweetness of parsnips with the comfort of potatoes.
Ingredients:
– 2 large parsnips, peeled and chopped into 1-inch pieces
– 3-4 large potatoes, peeled and chopped into 1-inch pieces
– 1/4 cup unsalted butter
– 1/2 cup heavy cream or half-and-half
– Salt and pepper to taste
– Optional: grated cheddar cheese for extra flavor
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss parsnips with 2 tablespoons of the butter, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender.
3. Boil potatoes in a large pot of salted water until tender. Drain and return to the pot.
4. Add roasted parsnips, remaining butter, heavy cream, salt, and pepper to the potatoes. Mash with a potato masher or fork until smooth and creamy.
5. Taste and adjust seasoning as needed. If desired, stir in grated cheddar cheese for an extra burst of flavor.
Cooking Time: 30-40 minutes
Spaghetti Squash with Garlic Butter Sauce
This recipe is a creative twist on traditional pasta dishes, using spaghetti squash instead of noodles and pairing it with a rich garlic butter sauce. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 2 medium spaghetti squash (about 3 lbs total)
– 4 cloves garlic, minced
– 1/2 cup unsalted butter, softened
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out seeds. Place cut-side up on a baking sheet.
3. Roast the squash for 45-50 minutes, or until flesh is tender and can be shredded with a fork.
4. Meanwhile, melt butter in a skillet over medium heat. Add garlic and cook for 1-2 minutes, until fragrant.
5. Fluff cooked squash with a fork and add to the skillet with the garlic butter sauce. Toss to combine.
6. Season with salt, pepper, and Parmesan cheese. Serve hot.
Cooking Time: 45-50 minutes
Fall Vegetable Ratatouille
As the seasons change, the flavors of fall bring new life to this classic French vegetable stew. This Fall Vegetable Ratatouille combines tender roasted vegetables with rich tomato sauce and aromatic herbs.
Ingredients:
– 2 tablespoons olive oil
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 cups mixed fall vegetables (such as butternut squash, carrots, and Brussels sprouts)
– 1 can (28 oz) crushed tomatoes
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss the chopped onion and minced garlic with 1 tablespoon olive oil. Roast in the oven for 20 minutes.
3. Add the mixed fall vegetables to the pan and continue roasting for another 30 minutes, or until tender.
4. In a large saucepan, heat the remaining 1 tablespoon olive oil over medium heat. Add the crushed tomatoes, thyme, salt, and pepper. Simmer for 10-15 minutes, stirring occasionally.
5. Combine the roasted vegetables with the tomato sauce and stir to combine.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 55 minutes
Roasted Carrot and Ginger Soup
Roasted Carrot and Ginger Soup Recipe
Warm up with this comforting and flavorful soup that combines the natural sweetness of carrots with the spicy kick of ginger.
Ingredients:
– 2 large carrots, peeled and chopped into 1-inch pieces
– 1 tablespoon olive oil
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 2 inches fresh ginger, peeled and grated
– 4 cups vegetable or chicken broth
– 1/2 cup heavy cream or half-and-half (optional)
– Salt and pepper to taste
– Fresh herbs for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss carrots with olive oil, onion, garlic, and ginger on a baking sheet. Roast for 30 minutes, or until carrots are tender.
3. Remove from oven and let cool slightly.
4. Transfer roasted carrots to a blender or food processor. Add broth and blend until smooth.
5. If desired, add heavy cream or half-and-half and blend until combined.
6. Season with salt and pepper to taste.
7. Serve warm, garnished with fresh herbs if desired.
Cooking Time: 45 minutes
Savory Pumpkin and Spinach Lasagna
Savory Pumpkin and Spinach Lasagna Recipe
A seasonal twist on the classic Italian dish, this lasagna combines the warmth of pumpkin with the earthiness of spinach for a deliciously savory meal.
Ingredients:
– 1 medium pumpkin, cooked and mashed
– 1 package frozen chopped spinach, thawed and drained
– 8 lasagna noodles
– 2 cups marinara sauce
– 1 cup grated Parmesan cheese
– 1/2 cup grated mozzarella cheese
– 1/4 cup chopped fresh parsley
– 1 egg, beaten
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a mixing bowl, combine pumpkin, spinach, Parmesan cheese, and mozzarella cheese.
3. Cook lasagna noodles according to package instructions. Drain and set aside.
4. In a separate bowl, mix marinara sauce with chopped parsley.
5. To assemble the lasagna, spread a layer of marinara sauce on the bottom of a 9×13-inch baking dish. Arrange 4 lasagna noodles on top.
6. Spread half of the pumpkin-spinach mixture over the noodles, followed by half of the mozzarella cheese.
7. Repeat steps 5-6, finishing with a layer of mozzarella cheese on top.
8. Beat egg and brush edges of lasagna to seal.
9. Cover dish with aluminum foil and bake for 30 minutes.
10. Remove foil and continue baking for an additional 15 minutes, or until cheese is melted and bubbly.
Cooking Time: 45 minutes
Summary
Get cozy with these 20 delicious fall vegetable recipes that are sure to warm up your meals. From hearty soups and roasted vegetables to creative casseroles and risottos, this collection has something for everyone. Discover new ways to enjoy butternut squash, carrots, Brussels sprouts, sweet potatoes, and more, all in the spirit of cozy autumn comfort food.