Squash Gratin
This is the fall season in a skillet right here: Two kinds of cool-weather squash (butternut and kabocha) get a cozy blanket of breadcrumbs, parsley and cheesy goodness.
Get the Recipe
More photos after this Ad
Baker, Baker Baked Stuffed Apples
Alton Brown's version of the quintessential fall apple dessert features a quartet of Braeburns, scooped out and filled until overflowing with a mix of oats, brown sugar, cinnamon and ginger.
Get the Recipe
More photos after this Ad
Sweet Potato Mash
These sweet potatoes get popped into the microwave for a quick cook. Then they're mashed and topped with brown butter and fried sage.
Get the Recipe
More photos after this Ad
Photo: Alice Gao ©
4 / 38
Roasted Acorn Squash with Mushrooms, Peppers and Goat Cheese
Guy Fieri capitalizes on both the flesh and the seeds of acorn squash in this recipe, roasting them separately and then reuniting them in the finished dish. He also assembles a filling built on powerhouse flavors, including onion, bell peppers and goat cheese.
Get the Recipe
More photos after this Ad
Photo: Andrew McCaul
5 / 38
Blue Cheese and Pears
When pears are in their prime, they don't need much to shine. In this three-ingredient recipe, the sliced fruit is topped with a soft chunk of blue cheese and a few drops of honey.
Get the Recipe
More photos after this Ad
Photo: Matt Armendariz ©
6 / 38
Roasted Squash with Brown Butter and Cinnamon
Alex Guarnaschelli enlists dark brown sugar and molasses to coax additional sweetness from butternut squash in this recipe but keeps things zippy with ginger (fresh and ground), cinnamon, cloves and fresh-squeezed orange juice.
Get the Recipe
More photos after this Ad
Pear-Pecan Upside-Down Cake
Bosc pears step in for the usual pineapple or apple in this upside-down cake, which is made entirely in a slow cooker. Add the fruit, pour in the batter and then let the kitchen appliance handle the rest.
Get the Recipe
More photos after this Ad
Gingered Pears and Parsnips
This stovetop side dish brings together fruits and vegetables, sweetness and spice. The Bosc pears and parsnips are cooked in a skillet sauce of white wine and chicken broth and perked up by ginger and red pepper flakes.
Get the Recipe
More photos after this Ad
Warm Apples and Ice Cream
Nothing fancy here, just plain old-fashioned deliciousness: Cooked down in butter with a little brown sugar and spices, green apples become the warm sidekick to a scoop of ice cream.
Get the Recipe
More photos after this Ad
Photo: Alice Gao ©
10 / 38
Spicy Roasted-Tomato Marinara and Spaghetti Squash
Play up spaghetti squash's pastalike appearance by cooking a roasted-tomato marinara to go with it. (Best of all, the squash can serve as its own pasta bowl.)
Get the Recipe
More photos after this Ad
Photo: Antonis Achilleos
11 / 38
Mexican Turkey and Squash Stew
This recipe bridges the seasons by teaming up winter and summer squash in one colorful bowl. Turkey breast adds a hit of protein while a bright hit of salsa verde and tortillas on the side give the dinner a Mexican accent.
Get the Recipe
More photos after this Ad
Balsamic-Glazed Squash
Roast acorn squash with balsamic vinegar and honey until it's caramelized and covered in a sweet-tart glaze.
Get the Recipe
More photos after this Ad
Photo: Alice Gao ©
13 / 38
Roasted Acorn Squash and Garlic Mash
Part stew, part mash, this dish pairs sauteed leeks and apple with an acorn squash puree. A whole head of garlic, roasted until tender and added to the squash, gives the cozy fall recipe its oomph.
Get the Recipe
More photos after this Ad
Photo: Justin Walker
14 / 38
Butternut Squash Posole
The addition of butternut squash gives a touch of fall flavor to posole, the classic hominy dish. Diced avocado is the finishing touch.
Get the Recipe
More photos after this Ad
Spinach Salad with Goat Cheese and Walnuts
This green salad couldn't be simpler — or more flavorful. Just three main ingredients — baby spinach, goat cheese and walnuts — get tossed with a simple vinaigrette, made extra nutty by walnut oil.
Get the Recipe
More photos after this Ad
Kohlrabi Mash
Puree boiled kohlrabi with a touch of butter and cream, top with olive oil and parsley, and you have a mash that's a nice departure from the usual potatoes.
Get the Recipe
More photos after this Ad
Photo: Alice Gao ©
17 / 38
Beef and Butternut Squash Stew
A stew of browned beef and plenty of butternut squash gets Italian touches from Giada De Laurentiis, who adds in Marsala wine and sun-dried tomatoes.
Get the Recipe
More photos after this Ad
Photo: Matt Armendariz ©
18 / 38
Celery Root and Potato Puree
Transform knobby celery root into a smooth puree and liven up a basic potato mash at the same time. Passing the vegetables through a food mill will yield the perfect texture.
Get the Recipe
More photos after this Ad
Photo: Johnny Miller
19 / 38
Mushroom-Pecorino Salad
In-season mushrooms are easily capable of being the star of a salad. Here, they embrace the spotlight and get flavorful support from thinly sliced red onion and shaved Pecorino cheese.
Get the Recipe
More photos after this Ad
Photo: Christopher Testani ©
20 / 38
Warm Kale and Antipasto Salad
Kale teams up with romaine lettuce to serve as the base of this satisfying salad, which is topped by broiled vegetables and Italian antipasto staples soppressata and Pecorino cheese.
Get the Recipe
More photos after this Ad
Photo: Con Poulos
21 / 38
Chopped Apple Salad with Walnuts and Blue Cheese
For an enticing mix of crunch and creaminess, Bobby Flay combines tart apples and crisp endive with delicate baby spinach and a solid helping of crumbled blue cheese.
Get the Recipe
More photos after this Ad
Photo: Armando Rafael Moutela ©
22 / 38
Quinoa with Roasted Butternut Squash
A mix of butternut squash, pistachios and cranberries stud this quinoa dish, which gets a hit of green from baby spinach.
Get the Recipe
More photos after this Ad
Cauliflower Mash
Cauliflower fans will appreciate this dish, which uses the white vegetable florets much like potatoes to create a buttery mash. Fried sage leaves offer another hit of fall flavor.
Get the Recipe
More photos after this Ad
Kale and Brussels Sprout Salad
Two powerhouse green vegetables — kale and Brussels sprouts — unite in this seasonal salad, which is tossed with Pecorino cheese and a zippy lemon-mustard dressing.
Get the Recipe
More photos after this Ad
Photo: Christopher Testani ©
25 / 38
Smoky Roasted Mushrooms
No shirkers in the flavor department, mushrooms here are roasted until tender and then tossed with a can't-fail mix of garlic and smoked paprika.
Get the Recipe
More photos after this Ad
Cauliflower Gratin
Dress up this humble veggie with cream, cheese and a crunchy breadcrumb topping.
Get the Recipe
More photos after this Ad
Curried Sweet Potato-Apple Soup
This sweet and spiced soup is perfect for cool fall evenings.
Get the Recipe
More photos after this Ad
Celery Root and Pear Puree
Puree celery root and pears with milk then warm and top with the browned butter.
Get the Recipe
More photos after this Ad
Glazed Figs
Cook fresh figs with red wine and brown sugar for an easy and elegant seasonal dessert.
Get the Recipe
More photos after this Ad
Baked Apples with Fennel
Fennel seeds, fresh fennel and onions turn baked apples into a savory side.
Get the Recipe
More photos after this Ad
Photo: ANTONIS ACHILLEOS
31 / 38
Spaghetti Squash With Sausage
Skip pasta and serve shredded spaghetti squash with hot Italian sausage.
Get the Recipe
More photos after this Ad
Photo: Antonis Achilleos
32 / 38
Gnocchi With Squash and Kale
Toss sauteed winter squash and kale with frozen gnocchi for a hearty fall meal that's ready in under an hour.
Get the Recipe
More photos after this Ad
Pork With Squash and Apples
Two fall produce stars -- butternut squash and apples -- are roasted with pork tenderloin for a autumn meal fitting for company, but easy enough for a casual weeknight meal.
Get the Recipe
More photos after this Ad
Photo: Andrew McCaul
34 / 38
Cinnamon-Anise Poached Pears
Make a fruity fall dessert in just ten minutes by poaching fresh pears.
Get the Recipe
More photos after this Ad
Photo: Christina Holmes
35 / 38
Pear Compote
Turn chopped pears into an elegant compote by cooking the fruit in a nuanced syrup made with white wine, vanilla bean and star anise.
Get the Recipe
More photos after this Ad
Sweet Potato and Beet Hash
This hash keeps things simple but flavorful, teaming up roasted sweet potatoes and beets with caramelized onion and crisp bacon.
Get the Recipe
More photos after this Ad
Photo: Tara Donne ©
37 / 38
Roast Pork Loin with Apples
This juicy pork loin goes beautifully with sweet roasted apples and aromatic vegetables and herbs. Quickly sear the pork before roasting it in the oven to ensure a crisp, brown crust.
Get the Recipe
More photos after this Ad
Caramel Apple Soft Pretzels
Soft pretzels and caramel apples make a delectable pairing in this scratch-made treat. Tart Granny Smith apples are kneaded into sweet yeasted dough, then formed into pretzel shapes and baked to golden-brown perfection. Sprinkle with salt and drizzle with a homemade caramel glaze for the ideal contrast of salty and sweet.
get the recipe
