Fall is the perfect time to embrace farm-to-table eating. As summer produce wanes, autumn brings a new harvest of hearty vegetables, fruits and grains. These wholesome, seasonal ingredients are ideal for comforting, nutritious meals as the days get shorter and the weather cools.
The autumnal equinox marks the start of squash season. Butternut, acorn and spaghetti squash are delicious in soups, stews, pasta dishes and risottos. Roasted with olive oil, salt and pepper, squash develops a rich, caramelized flavor. For extra nutrition, top roasted squash with crumbled goat cheese, toasted nuts or pomegranate seeds.
Apples are ripe for picking in the fall. Their sweet-tart flavor pairs perfectly in both savory and sweet recipes. Make a Waldorf-inspired salad with apples, celery, walnuts and a creamy yogurt dressing. For dessert, bake apples in a buttery crumble or caramelize them to make a rich apple butter. You can also press your own fresh apple cider using a mix of apple varieties.
Hearty greens like kale, Swiss chard and Brussels sprouts thrive in the fall. Sauté greens with garlic and chili peppers for a quick side dish, or add them to pasta, frittatas and stews. Shred Brussels sprouts and kale to make vibrant slaws. The bitter notes of these greens are balanced beautifully by a touch of sweetness from dried or fresh fruit, honey or maple syrup.
Root vegetables like beets, carrots, parsnips and turnips are fall staples. Roast them together with olive oil, salt and fresh or dried herbs for a colorful, flavorful side. Shred or spiralize root veggies to make veggie noodle salads and slaws. Beets also make a stunning addition to grain bowls and salads—simply roast, peel and dice the beets, then toss with farro, barley or quinoa along with nuts, seeds and a tangy citrus dressing.
Mushroom varieties like cremini, shiitake and oyster mushrooms flourish in the fall. Sauté mushrooms with shallots and fresh thyme, then serve over polenta, mashed potatoes or crusty bread. Mushrooms also provide a savory boost to pasta dishes, omelets, stews and shepherd’s pie. Look for mushroom broths and creams in gourmet stores to use as a base for soups and gravies.
Cranberries, pomegranates and persimmons ripen in autumn and add a burst of sweet-tart juice and color. Make your own cranberry sauce or relish to serve with Thanksgiving turkey, or add cranberries, pomegranate seeds and persimmon slices to salads. You can also make chutneys, mostardas and glazes from these fruits to pair with cheese boards, roasted meats and desserts.
Pumpkin puree is ideal for quick breads, muffins, pancakes and, of course, pie. But pumpkin also works well in savory dishes like pasta, risotto, chili and curry. Simmer pumpkin, stock and coconut milk with Thai chilies and spices to make a creamy pumpkin curry. Or fold pumpkin puree into ricotta or goat cheese to make ravioli fillings, gnocchi and cannelloni.
Nuts and seeds are ready to harvest in the fall. Add walnuts, pecans, hazelnuts and pumpkin seeds to salads for extra crunch and nutrition. Ground nuts make a delicious flour substitute in muffins, cookies and cakes. And nut butters like peanut and almond butter are perfect for spreading on pancakes, waffles and sandwiches.
Fall-inspired recipes highlight the wholesome, comforting flavors of the season. Focus on fresh, sustainable ingredients and homey cooking methods like roasting, braising, stewing and baking. As the days grow cozier, gather friends and family to share in the simple pleasures of farm-to-table fall favorites.