Fall-Inspired Sides

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Pomegranate-Glazed Acorn Squash

Slice acorn squash into thin wedges and roast before tossing with pomegranate juice and pomegranate seeds for a colorful fall side dish. Sprinkle with torn mint before serving.

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Photo: Kana Okada Prop Stylist: Marina Malchin 917 751 2855 ©

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Mini Scalloped Potatoes

Use individual ramekins to make perfect portions of cheesy potatoes.

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Food Stylist: Cyd Raftus Mcdowell
Prop Stylist: Pam Morris

Photo: Christopher Testani

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Roasted Squash and Tomatoes

Acorn squash and tomatoes need just a few ingredients and 40 minutes in the oven to turn into a crowd-pleasing side dish.

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Photo: Antonis Achilleos Prop Stylist:

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Herbed Garlic Bread

Top an Italian loaf with parsley, garlic, butter and olive oil, then bake until crisp.

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Food stylist: Jamie Kimm
Prop Stylist: Marina Malchin

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Garlic-Sesame Spinach

These flavorful greens take less than 10 minutes to make, start to finish. Add them to your next Asian-inspired menu.

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Beets with Chive Cream

Tangy Greek yogurt makes a perfect dip for sweet beets.

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Food Stylist: Anne Disrude
Prop Stylist: Pam Morris

Photo: Yunhee Kim

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Bacon-Wrapped Potatoes with Honey Sauce

Saute potatoes and wrap them with crispy bacon strips. Drizzle with melted butter and honey.

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Photo: Antonis Achilleos Prop Stylist: Marina Malchin 917 751 2855

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Grits and Greens

Add greens to your grits by mixing in turnip greens and lima beans.

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Twice-Baked Potatoes

For a special dinner side, load up smashed potatoes with butter, sour cream, cheese, bacon and green onions before baking in the skins.

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Chayote and Avocado Salad

Chayote (a mild Mexican squash that looks like green pear) takes on Mexican flavor in this radish and avocado salad dressed with lime juice, olive oil and salt.

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Food Stylist: Maggie Ruggeiro
Prop Stylist: Paige Hicks

Photo: Con Poulos Prop Stylist: Marina Malchin 917 751 2855

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Tabouli Salad

Bring fresh Mediterranean flavors and color to your fall table with this cucumber and tomato salad filled with fresh herbs and bulgur.

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Photo: Matt Armendariz

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Stuffed Honeynut Squash with Burnt Honey

This recipe transforms the humble honeynut squash into a show-stopping main course or side dish. The squash halves are roasted until tender, then filled with an herbed cornbread stuffing. A final glaze of nutty, burnt honey ties it all together, adding a rich sweetness that perfectly complements the savory stuffing and the squash's natural flavor.

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Photo: Matt Armendariz

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Miso-Maple Sweet Potatoes with Labneh and Chile Crisp

Chile crisp is the finishing touch that makes this dish addictive. The potatoes roast in a miso–maple glaze until the edges are caramelized and sticky, then the chile crisp comes in with that savory heat and little crunchy bits to wake everything up. I like using a milder, non-Sichuan version here so it doesn’t overwhelm the sweetness of the potatoes, but honestly, any jar you have will work. Spread seasoned labneh underneath for cool tanginess, spoon the potatoes on top and don’t be shy with the extra drizzle of chile crisp at the end—it ties all the flavors together.

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Fall-Inspired Sides

Pomegranate-Glazed Acorn Squash

Mini Scalloped Potatoes

Roasted Squash and Tomatoes

Herbed Garlic Bread

Garlic-Sesame Spinach

Beets with Chive Cream

Bacon-Wrapped Potatoes with Honey Sauce

Grits and Greens

Twice-Baked Potatoes

Chayote and Avocado Salad

Tabouli Salad

Stuffed Honeynut Squash with Burnt Honey

Miso-Maple Sweet Potatoes with Labneh and Chile Crisp

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