So many great ingredients and flavors are synonymous with Autumn recipes, but I think pumpkin takes the cake.
From pumpkin pie to pumpkin bread and even pumpkin cheesecake, the list of perfect pumpkin recipes goes on and on.
However, you can also include sweet potato and butternut squash in there, too, because they’re all so similar and often interchangeable.
But then, it wouldn’t be a list of Autumn recipes without some apple and cinnamon and a hearty chili for good measure, right?
Autumn-inspired dishes will vary depending on where you live.
No matter what season we’re currently in, keep these recipes around for fall!
One thing’s for sure: this recipe is anything but boring.
Between the butternut squash, apples, red onion, sage, thyme, and salt and black pepper, it packs quite the punch!
Oh, and did I forget to mention that all gets covered in a heavenly bacon and pecan topping made with coconut oil, honey, cinnamon, and ground cloves?
Like I said: definitely not boring.
As the weather turns cold, I start to look for something warmer and more substantial for my breakfast.
Made with butternut squash, bacon, onions, and eggs, this simple skillet meal is more than filling enough to start your day off right.
Top tip: roast a whole bunch of butternut squash so you can just reheat it in the skillet and save a bunch of time.
Donuts are delicious but time-consuming to make from scratch.
You’ll have to make the dough, rest the dough, roll and cut the dough, rest it again, and then, finally, fry it.
Apple fritters, on the other hand, are made using a simple donut-like dough that just needs to be gently mixed with chopped apples and fried.
There’s no wait time needed!
I go back and forth between preferring chunky soup and smooth soup, but when it comes to this recipe, smooth is the only way!
Remember that squash you roasted for breakfast? That would work perfectly here and add a nice boost of flavor, too.
Or, gently fry the veggies together and let it all cook through in the stock.
An immersion blender is ideal for soups, as you can use it while the pot is still hot.
If you’re using a standing blender, be sure to let it cool first.
Scalloped potatoes hold a special place in my heart. They’re not a family recipe, but I think they’re absolutely irresistible!
There are three essential ingredients in this recipe, the first being the potatoes.
Yukon Gold or Russet will be your best bet since they hold their shape so well.
Next is the garlic-y cream sauce, which needs full-fat butter and milk, please.
Finally, this recipe is extra special because of the inclusion of salty ham.
Not only will it add pops of color, but the flavor combination is to die for.
Chicken and dumplings is the kind of homegrown comfort food that you’ll want to make throughout the cold season.
Between the gravy-like stock, shredded chicken, and the fluffy dumplings, one bowl is not enough!
If you can’t find frozen dumplings and don’t want to make your own, try using canned biscuits instead.
The texture of tater tots is so unique, and when they’re cooked right, they’ll get a delightful golden, crispy coating that enhances the melt-in-your-mouth middle.
Tots make a terrific topping for all kinds of casseroles, from chili to a hearty Shepherd’s pie mix.
But if you’re looking for something lower in carbs, you’ll have to try these fantastic cauliflower tots!
Leftovers can be a bit of a drag after a while, so why not try something a little different?
I’m willing to bet you have a few bags of frozen veggies in the back somewhere, though you can use your leftover roasted veggies from dinner if you have some.
I’ve done this with everything from roasted squash and corn to broccoli and Brussels sprouts.
Similarly, this will work well with both turkey and ham, or a mix of the two!
Don’t feel like making pastry after cooking for a crowd? No problem. This recipe calls for a simple sheet of frozen puff pastry.
Who would’ve thought you can make such a sensational little chicken dish with so few ingredients?
Seriously, the sauce is a quick blend of butter, lemon juice, and white wine that brings this chicken to life.
I think the light flour coating gives this lovely texture, but you can leave the chicken bare if you prefer.
Or, better yet, why not go for some crunchy Panko crumbs?
I love every single word in that title and can tell you right now: I won’t be sharing this baby!
Making your own dough isn’t mandatory, so go ahead and grab some ready-made if you have a favorite. Trader Joe’s has a great one!
Again, if you already roasted some squash for the breakfast hash or the butternut squash soup, here’s another fabulous recipe you could make in a flash.
I would also recommend making a big batch of caramelized onions and keeping them in the fridge. They complement pretty much everything!
You’ve probably already guessed it, but this recipe is called “no-peek” chicken because once you cover it up, you’ll just pop it in the oven and let it do its thing.
I used cream of chicken soup instead of mushroom, but I think it would be great either way.
I’ve also experimented with wild rice, cherry tomatoes, lots of onions, and smoked paprika over the chicken. It was incredible!
Parsnips are a big deal in my house and served on almost every holiday.
Though we usually eat them roasted with honey and chili, their sweet and slightly nutty flavor is quite different and works wonders when paired with sweet potatoes for this soup.
I highly recommend adding all those little extras if you can!
From the lime juice and coconut cream to the chili flakes and roasted parsnips, it all plays a role in making this one scrumptious Autumn recipe.
You won’t believe it, but this pie is super easy to make and comes together in a matter of minutes.
You’ll use frozen mixed vegetables, leftover chicken, and condensed cream of chicken soup.
You can make a simple blend of baking mix, milk, and egg for the pie crust, which just needs to be poured over the top like a cobbler.
You could also use a store-bought pie crust that’s ready to go.
Say you roasted off those chunks of squash on a Monday, used them for breakfast hash on Tuesday, and made soup on Wednesday.
Then, maybe you threw some in some veggie tacos on Thursday and made that fantastic pizza on Friday.
So, Saturday rolls around, and the last of the squash needs eating. In that case, these butternut squash pancakes are for you!
Just mash the squash down and mix it in with the pancake ingredients before cooking over medium heat.
They’re bright, lightly sweet, and perfect with maple syrup and bacon.
All you’ll need for this hearty fall-favorite soup is chicken stock, pumpkin puree, salt, onion, thyme, garlic, and pepper.
You can start with pumpkin chunks and have them cook in the stock, but you’ll likely have to increase the cooking time.
Top tip: when pumpkins are in full swing, buy up a bunch and dedicate an afternoon to prepping pumpkin puree.
It holds in the freezer like a dream and lets you make all kinds of tasty dishes well into the new year.
If you’re looking for a sneaky way to include more veggies into your and your family’s diet, I might just have the perfect recipe right here.
Who doesn’t love chicken alfredo, after all?
It does have a slight sweetness, and the color is unmistakable, but the flavor is everything you want and more when it comes to this pasta dish.
If you’ve never tried this soup before, don’t worry.
There’s no need to make a trek out to the nearest restaurant. You can just make it right at home!
As with most chicken tortilla soups, shredded chicken will be your best friend for this recipe.
In fact, if you wanted to, you could cook the chicken right in the soup and shred it once it’s cooked.
The mix of corn with the two kinds of beans is perfect here but play around with the spice levels until you get it where you like it.
We like ours with a kick, so I always add in double the chilies!
Pumpkins are part of the winter squash family, which is why acorn squash looks so much like our Halloween decorations.
The most significant difference would be their coloring, which can be anything from dark green to orange.
The flavor is very similar to butternut squash, but the texture is a little bit different.
It can be fibrous, which means it’s not great for soups, but it’s perfect for roasting!
If the thought of cooking 15 different kinds of beans is daunting, you can relax. This soup might sound complicated, but it has a secret ingredient.
15 Bean Soup Mix is available in most stores and online and is an inexpensive blend of beans and lentils.
You can even buy it with cajun seasoning for a bit of a boost.
Usually, you would let your beans soak overnight, but I have a little trick: bring them to a boil and take off the heat.
Then, pop a lid on and let them sit for a couple of hours. After that, they’ll be ready to go without having to prepare anything the day before.
Meatless Mondays are a huge hit in my house, and there are so many amazing recipes to help your family cut down on their meat consumption.
One thing we love is to use spiced butternut squash (or sweet potato or pumpkin) in our tacos or enchiladas.
One thing to keep in mind is to not overcook the squash or the beans.
You’ll want them more or less whole, and too much time in the pan will turn it all to mush.
Chili is the backbone of any good Autumn recipes list, and I know I make a batch at least once a month once the leaves turn.
Ground beef is ideal for chili because it adds a depth of flavor you just don’t get from pork or turkey.
However, with all the beans and spices, you can still have something yummy with leaner meat.
I understand the appeal of sweet potato casserole covered in fluffy, toasted marshmallows.
When I’m not cooking for kids, I much prefer this lightly spiced and nutty version!
Instead of sickly sweet marshmallows, this recipe calls for a pecan, brown sugar, nutmeg, and cinnamon layer over the top.
Watch the pecans while it’s in the oven, and be sure to cover the dish with foil if you notice then starting to burn.
Not only is this potato soup bursting with great flavor, but it’s also lightning fast to make and pretty cheap, too.
You’ll start by adding frozen hash browns, broth, cream of chicken soup, and onions to your Crockpot.
Once tender, you’ll add softened cream cheese and cook until it’s all melted.
For added flavor, throw in some garlic and rosemary, and if you like it smooth, be sure to blitz the potatoes down before adding the cream cheese.
Roasted veggies are an easy and colorful way to fill up your plate, and come Autumn, there are plenty to choose from.
To make this dish, you’ll chop up some carrots, butternut squash, shallots, potatoes, and parsnips, before tossing in a mix of garlic, chopped rosemary, and olive oil.
If you can find colorful carrots, all the better! Or use little red potatoes if you want something different.
I also like to throw over some leeks towards the end of the cooking time for a pop of green.
If you’re a chicken and dumplings lover, I bet you’re going to love this Italian twist.
This might be called soup, but it’s brimming with fluffy gnocchi, carrots, celery, spinach, and plenty of chicken.
Gnocchi is so much like dumplings; only they’re made with potatoes.
As they cook in the creamy broth, they’ll become dense and full of flavor.
I know a lot of purists out there are going to hate this, but I think this is the perfect apple pie.
The trick is to go for super tart apples and not add too much sugar to the filling.
It will be doused in caramel and covered in a brown sugar streusel, so I think it will be ok.
As for that streusel top: I’m firmly in the crumble over pie crust camp.
Not only is it WAY easier, but it’s light, buttery, and provides incredible texture.
Speaking of a crumble top that provides incredible texture: isn’t that what apple crisp is all about?
The big difference with apple crisp over a streusel top is that this usually includes oats.
So the mix is more of an oat-like shortbread that will turn chewy and delicious when it’s cooked.
This should only ever be served warm with lots of “proper British custard” if you have it.
Do you add chocolate chips to your pumpkin bread? Then this recipe is for you!
I’m a deep lover of dark chocolate with pumpkin spice, so this recipe just called to me!
What I love most is that you’ll make one batter which just needs to be split in two and flavored accordingly.
When pouring the batters into the baking dish, be careful not to blend them together. This is best when they’re very distinct.
If you like the idea of apple crisp (with custard, please!) but just aren’t a fan of oats, then you’ll simply love this modified recipe.
Apple Brown Betty has been around for well over a hundred years, and I’m sure your parents or grandparents have had it numerous times.
You’ll make it just like the apple crisp; only the topping is a quick blend of flour, butter, and sugar.
If you don’t have time to make any custard; try it with a big scoop of ice cream instead.
Caramel apples look phenomenal, but if you’ve ever tried to make them at home, you’ll know they can create quite the mess.
To keep things simple, you’ll melt soft caramels with some added cream until it’s smooth and glossy.
Have the apples washed and dried, and ready to go with a sturdy wooden stick that won’t break when you move the apple around in the caramel.
Next, dip in your toppings right away. I like the look of sprinkles for color, but nuts are my go-to for flavor and crunch.
The last step is vital: you’ll need to put them in the fridge to set for at least 30 minutes.
That way, the caramel won’t go all over your face when you take a big bite!
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