10 Recipes to Make This Fall
Temperatures are cooling, the leaves are falling, and the holidays are seemingly just around the corner! This is my favorite times of year to spend time in the kitchen. Whether it’s making hearty braises, soups, or baking more regularly, fall offers the opportunity to slow down and enjoy cozy meals around the table.
With that said, today I’m sharing 10 favorite seasonal fall recipes! I’ve included several long-time reader favorites, newer creations, and a handful of hidden gems (that deserve a bit more love, if I do say so myself!).
If you have the opportunity to make any of these recipes in the weeks ahead, I’d love if you could take a minute and leave a recipe review or star rating! Thanks in advance for your support and feedback! ⭐️
10 Recipes to Make This Fall:
Roasted Butternut Squash and Leeks with Orange Tahini Sauce
If you’re looking to mix it up, you have to try this roasted butternut squash and leek side dish. It is essentially a fall variation of this reader favorite roasted cauliflower recipe. A great way to break out of the typical flavor ruts this season! If you’re feeling bold, consider adding it to your Thanksgiving Day menu.
Reader Review: “Made this for dinner tonight and served it on top of some simple French lentils – so delicious and surprisingly filling!” – Abby
Spiced Almond Pear Cake
If I’m being honest, pears don’t get nearly enough attention in the baking world! This delicate, extremely tender spiced pear cake (one-layer for maximum ease!) is sure to become an instant hit. It is studded with pear chunks and infused with cinnamon, clove, and ginger.
Reader Review: “Holy Canolis. I just made this. An hour ago. It made the house smell amazing. And it tastes even better!!! The crumb it’s so light and fluffy!!!!! I can’t take it. I made two.” – Marisa
Hearty Red Lentil Soup
We make this soup all the time, but it is particularly satisfying once the temperatures start to dip. Easy to make, nutritious, extra hearty, and makes for wonderful leftovers. Serve with crusty sourdough bread and dinner is served!
Reader Review: “This soup has become a family favourite! Thank you so much. It is absolutely delicious. I always pair it with homemade sourdough bread”
Apple Oatmeal Quick Bread
If you have an abundance of apples on hand and are looking for an easy baked good to make, this apple oatmeal quick bread is lovely and tastes just as good (if not better) a day or two after baking.
Reader Review: “Thank you for this fantastic recipe. I made it two days ago and it gets better and better as time goes by.”
Roasted Butternut Squash Soup
Never underestimate a really great pureed soup! Infused with other aromatics, including leek, garlic, and fresh sage, this naturally creamy butternut squash soup is elegant and flavorful, but simple to prepare.
Ingredients
Crust:
- 1 9-Inch Prebaked Quiche Crust
Filling:
- 1 large leek, white and light green parts only (200g) sliced lengthwise and thinly sliced
- 1 tablespoon (15g) unsalted butter
- 1 tablespoon (15 ml) extra virgin olive oil
- ½ teaspoon kosher salt
- 2 ounces (60g) grated Gruyère cheese
Instructions
- 1 Note: This recipe requires a 9-inch prebaked quiche crust that is on the deeper side. You can prepare this quiche using a shallow tart or pie pan, but it will most likely not accommodate the full volume of custard prepared in this recipe. You can reduce the custard (using the ratio of 1 whole egg: ½ cup cream) or leftover custard can be baked in a ramekin (to produce a crustless quiche!) at 325°F (165°C) until just set.
- 2 Preheat the oven to 325°F (165°C) with a rack in the center position. Place the prebaked quiche crust on a rimmed sheet pan and set aside.
- 3 Sauté the Leeks: In a medium skillet, heat the butter and olive oil over medium-low heat. Once the butter has melted and is lightly bubbling, add the sliced leeks and sprinkle with ½ teaspoon kosher salt. Cook, stirring often, until the leeks are soft and tender, about 10 to 12 minutes. If the pan gets dry and they are beginning to gain color, add a small splash of water as needed. Transfer to a small bowl to cool while you prepare the custard.
- 4 Prepare the Custard: In a medium bowl, combine the eggs, heavy cream, Dijon mustard, salt, and nutmeg. Whisk until smooth.
- 5Assemble and Bake: Sprinkle the grated cheese onto the bottom of the prebaked crust. Distribute the sautéed leeks in an even thin layer on top. Pour in the egg custard – it should just about reach the top. Carefully transfer to the oven and bake for 40 to 55 minutes or until lightly golden and the custard is set, but still has the slightest jiggle in the center. Set on a wire rack to cool for 10 to 15 minutes before slicing. Serve warm or at room temperature.
Ingredients
- Make this recipe your own. Swap leeks for other sautéed or roasted vegetables, such as mushrooms, broccoli, asparagus, and more. Add crispy pancetta or bacon (. Experiment with fresh herbs, such as dill, parsley, or fresh thyme. Just keep a similar volume and be sure to cook down (sauté or roast) any fresh vegetables to minimize their water content.
Substitution Notes:
- Heavy cream boasts a fat content exceeding 35%, significantly higher than whole milk’s meager 3.5% fat. This difference matters, particularly for egg custards. Opting for whole milk or a milk-cream combo is, of course, possible, but will not deliver the best texture or flavor. [Note: This is a classic French quiche, not a light frittata.] Our goal is to make an authentically classic quiche that is exceptional in taste and texture, making the effort and time invested worthwhile.
