15 Must-Try Fall Recipes to Warm Your Soul This Season

As the leaves turn vibrant shades of red, orange, and yellow, and the crisp autumn air begins to settle in, there’s nothing quite like embracing the flavors of fall in your kitchen. From the sweet aroma of cinnamon to the rich taste of pumpkin, these 15 fall recipes are perfect for cozy nights in or festive gatherings with loved ones. Let’s dive into these seasonal delights that will warm your soul.

1. Butternut Squash Soup

Ingredients:

• 1 large butternut squash, peeled, seeded, and cubed
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tsp ground nutmeg
• Salt and pepper to taste
• 1 tbsp olive oil
• Optional: cream for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the onion and garlic, cooking until softened.
2. Add the cubed butternut squash and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, until the squash is tender.
3. Use an immersion blender to puree the soup until smooth. Alternatively, transfer in batches to a blender and blend until smooth.
4. Stir in the nutmeg, salt, and pepper. Serve hot, with a swirl of cream if desired.

2. Maple-Glazed Roasted Carrots

Ingredients:

• 1 lb carrots, peeled and cut into sticks
• 2 tbsp olive oil
• 2 tbsp maple syrup
• 1 tbsp balsamic vinegar
• Salt and pepper to taste
• Fresh thyme for garnish (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss the carrot sticks with olive oil, maple syrup, balsamic vinegar, salt, and pepper.
3. Spread the carrots on a baking sheet in a single layer.
4. Roast for 25-30 minutes, stirring halfway through, until the carrots are tender and caramelized.
5. Garnish with fresh thyme before serving, if desired.

3. Apple Cinnamon Muffins

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 cup unsalted butter, melted
• 1/2 cup milk
• 1 egg
• 1 tsp vanilla extract
• 1 1/2 cups diced apples (about 2 medium apples)

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix flour, sugar, baking powder, baking soda, salt, and cinnamon.
3. In another bowl, whisk together melted butter, milk, egg, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the diced apples.
5. Divide the batter evenly among the muffin cups.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

4. Pumpkin Ravioli with Sage Butter

Ingredients:

• 1 package fresh or frozen pumpkin ravioli
• 4 tbsp unsalted butter
• 6-8 fresh sage leaves
• Salt and pepper to taste
• Grated Parmesan cheese (optional)

Instructions:

1. Cook the pumpkin ravioli according to the package instructions. Drain and set aside.
2. In a large skillet, melt the butter over medium heat. Once melted, add the sage leaves.
3. Cook the butter and sage until the butter begins to brown and the sage leaves become crispy, about 3-4 minutes.
4. Add the cooked ravioli to the skillet, tossing gently to coat in the sage butter.
5. Season with salt and pepper to taste. Serve immediately with grated Parmesan if desired.

5. Cranberry Pecan Salad

Ingredients:

• 6 cups mixed greens (such as arugula, spinach, and romaine)
• 1/2 cup dried cranberries
• 1/2 cup pecan halves, toasted
• 1/4 cup crumbled feta or goat cheese
• 1/4 red onion, thinly sliced

For the Dressing:

• 1/4 cup olive oil
• 2 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• 1 tbsp maple syrup
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the mixed greens, dried cranberries, toasted pecans, crumbled cheese, and red onion.
2. In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, maple syrup, salt, and pepper.
3. Pour the dressing over the salad and toss to combine. Serve immediately.

6. Sweet Potato Casserole

Ingredients:

• 4 cups mashed sweet potatoes (about 4 large sweet potatoes)
• 1/2 cup unsalted butter, melted
• 1/2 cup brown sugar
• 1/2 cup milk
• 2 eggs, beaten
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Pinch of salt

For the Topping:

• 1/2 cup chopped pecans
• 1/2 cup brown sugar
• 1/4 cup all-purpose flour
• 1/4 cup unsalted butter, melted

Instructions:

1. Preheat oven to 350°F (175°C).
2. In a large bowl, combine the mashed sweet potatoes, melted butter, brown sugar, milk, eggs, vanilla extract, cinnamon, nutmeg, and salt. Mix until smooth.
3. Transfer the sweet potato mixture to a greased 9×13-inch baking dish and spread it out evenly.
4. In a separate bowl, mix together the chopped pecans, brown sugar, flour, and melted butter to make the topping.
5. Sprinkle the topping evenly over the sweet potato mixture.
6. Bake for 25-30 minutes, or until the topping is golden brown and the casserole is heated through.
7. Let cool slightly before serving.

7. Pumpkin Cheesecake Bars

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 2 (8 oz) packages cream cheese, softened
• 3/4 cup sugar
• 1 cup canned pumpkin puree
• 2 eggs
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• Pinch of salt

Instructions:

1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper.
2. In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press the mixture evenly into the bottom of the prepared dish to form the crust.
3. In a large bowl, beat the cream cheese and sugar until smooth. Add the pumpkin puree, eggs, vanilla extract, cinnamon, ginger, cloves, and salt. Mix until well combined.
4. Pour the cream cheese mixture over the crust and spread it out evenly.
5. Bake for 30-35 minutes, or until the center is set.
6. Allow to cool completely, then refrigerate for at least 2 hours before cutting into bars.

8. Harvest Quinoa Salad

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 1 cup roasted butternut squash cubes
• 1/2 cup dried cranberries
• 1/2 cup crumbled feta cheese
• 1/4 cup toasted pumpkin seeds
• 1/4 cup chopped fresh parsley

For the Dressing:

• 1/4 cup olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp maple syrup
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. In a medium saucepan, combine the quinoa and water or vegetable broth. Bring to a boil, then reduce heat to low and cover. Simmer for 15 minutes, or until the quinoa is cooked and the liquid is absorbed. Fluff with a fork and let cool.
2. In a large bowl, combine the cooked quinoa, roasted butternut squash, dried cranberries, feta cheese, pumpkin seeds, and parsley.
3. In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper.
4. Pour the dressing over the salad and toss to combine. Serve at room temperature or chilled.

9. Roasted Brussels Sprouts with Balsamic Glaze

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup balsamic vinegar
• 1 tbsp honey

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss the Brussels sprouts with olive oil, salt, and pepper. Spread them out on a baking sheet in a single layer.
3. Roast for 20-25 minutes, stirring once halfway through, until the Brussels sprouts are golden brown and crispy on the edges.
4. Meanwhile, in a small saucepan, combine the balsamic vinegar and honey. Bring to a simmer over medium heat and cook until reduced by half, about 5 minutes.
5. Drizzle the balsamic glaze over the roasted Brussels sprouts and serve immediately.

10. Apple Crisp

Ingredients:

• 6 cups sliced apples (about 5 medium apples)
• 2 tbsp granulated sugar
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tsp lemon juice

For the Topping:

• 1 cup all-purpose flour
• 1/2 cup rolled oats
• 1/2 cup brown sugar
• 1/2 cup unsalted butter, melted
• 1/4 tsp salt

Instructions:

1. Preheat oven to 350°F (175°C). Grease an 8×8-inch baking dish.
2. In a large bowl, toss the sliced apples with granulated sugar, cinnamon, nutmeg, and lemon juice. Spread the apple mixture evenly in the prepared baking dish.
3. In another bowl, combine the flour, oats, brown sugar, melted butter, and salt to make the topping. Mix until the mixture resembles coarse crumbs.
4. Sprinkle the topping evenly over the apples.
5. Bake for 35-40 minutes, or until the topping is golden brown and the apples are tender.
6. Let cool slightly before serving. Serve warm, optionally with a scoop of vanilla ice cream.

11. Pumpkin Spice Latte

Ingredients:

• 2 cups milk (or milk alternative)
• 2 tbsp pumpkin puree
• 1 tbsp sugar
• 1/2 tsp pumpkin pie spice
• 1 tsp vanilla extract
• 1/2 cup brewed strong coffee or 2 shots of espresso
• Whipped cream and a pinch of cinnamon for garnish (optional)

Instructions:

1. In a small saucepan, heat the milk, pumpkin puree, sugar, and pumpkin pie spice over medium heat until hot but not boiling.
2. Remove from heat and stir in the vanilla extract.
3. Pour the mixture into a blender and blend until frothy, or use a handheld frother.
4. Pour the brewed coffee or espresso into a mug, then add the frothy pumpkin mixture.
5. Top with whipped cream and a sprinkle of cinnamon if desired. Serve immediately.

12. Butternut Squash Risotto

Ingredients:

• 1 small butternut squash, peeled and cubed
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 small onion, finely chopped
• 1 1/2 cups Arborio rice
• 4 cups vegetable broth, warmed
• 1/2 cup dry white wine
• 1/2 cup grated Parmesan cheese
• 2 tbsp unsalted butter

Instructions:

1. Preheat oven to 400°F (200°C). Toss the butternut squash with 1 tbsp olive oil, salt, and pepper. Spread out on a baking sheet and roast for 25-30 minutes, until tender and slightly caramelized.
2. In a large skillet, heat the remaining 1 tbsp olive oil over medium heat. Add the onion and cook until softened.
3. Add the Arborio rice and stir to coat in the oil. Cook for 1-2 minutes until the rice is slightly translucent.
4. Pour in the white wine and cook, stirring constantly, until it is absorbed.
5. Add the vegetable broth one ladle at a time, stirring constantly and allowing the liquid to absorb before adding more. Continue this process until the rice is creamy and cooked through.
6. Stir in the roasted butternut squash, Parmesan cheese, and butter. Adjust seasoning with salt and pepper as needed.
7. Serve hot, garnished with additional Parmesan if desired.

13. Spiced Pear Cake

Ingredients:

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 1/2 cup unsalted butter, softened
• 1 cup sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup milk
• 1 1/2 cups peeled and diced pears (about 2 medium pears)

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, and cloves.
3. In a large bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
5. Fold in the diced pears.
6. Pour the batter into the prepared cake pan and smooth the top.
7. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
8. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Serve with a dusting of powdered sugar or a dollop of whipped cream if desired.

14. Sausage and Apple Stuffing

Ingredients:

• 1 lb Italian sausage, casing removed
• 1 onion, chopped
• 2 celery stalks, chopped
• 2 apples, peeled, cored, and chopped
• 1 tsp dried sage
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 cups cubed day-old bread
• 1/4 cup chopped fresh parsley
• 2 cups chicken broth
• 4 tbsp unsalted butter, melted

Instructions:

1. Preheat oven to 350°F (175°C). Grease a large baking dish.
2. In a large skillet, cook the sausage over medium heat until browned. Remove sausage from the skillet and set aside.
3. In the same skillet, add the onion, celery, and apples. Cook until the vegetables are softened and the apples are slightly caramelized.
4. Stir in the sage, thyme, salt, and pepper.
5. In a large bowl, combine the cooked sausage, vegetable mixture, cubed bread, and chopped parsley.
6. Pour the chicken broth and melted butter over the stuffing mixture and toss to combine.
7. Transfer the stuffing to the prepared baking dish.
8. Bake for 30-35 minutes, until the top is golden brown and crispy. Serve hot.

15. Maple Pecan Pie

Ingredients:

• 1 unbaked pie crust
• 1 cup pure maple syrup
• 1/2 cup packed brown sugar
• 3 large eggs
• 1/4 cup unsalted butter, melted
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 1/2 cups pecan halves

Instructions:

1. Preheat oven to 350°F (175°C).
2. In a large bowl, whisk together the maple syrup, brown sugar, eggs, melted butter, vanilla extract, and salt until well combined.
3. Stir in the pecan halves.
4. Pour the mixture into the unbaked pie crust.
5. Bake for 50-60 minutes, or until the filling is set and the crust is golden brown.
6. Allow the pie to cool completely before serving. Serve with whipped cream if desired.