25 Flavorful Fall Broccoli Recipes You Need to Try

When autumn arrives, we naturally start craving meals that are warm, hearty, and comforting.

While pumpkin and squash usually steal the spotlight, broccoli deserves its moment at the fall table, too.

This nutrient-packed vegetable is incredibly versatile—whether roasted, baked into casseroles, tossed in pasta, or blended into soups, broccoli brings both flavor and nutrition to the season’s coziest dishes.

That’s why we’ve gathered 25 fall broccoli recipes that celebrate the crisp, earthy flavors of the season.

From creamy gratins and hearty skillet meals to healthy bowls and holiday-worthy sides, this collection will inspire you to use broccoli in fresh, delicious ways.

Whether you’re looking for easy weeknight dinners, vegetarian options, or show-stopping holiday dishes, you’ll find plenty of inspiration here.

25 Flavorful Fall Broccoli Recipes You Need to Try

Broccoli is more than just a simple side dish—it’s a star ingredient that shines in countless fall-inspired meals.

With these 25 fall broccoli recipes, you’ll have a mix of comforting classics, creative twists, and wholesome dishes that make the most of this green powerhouse.

So next time you’re planning a cozy autumn dinner, a holiday spread, or just a quick weekday meal, let broccoli bring its vibrant flavor and nourishing goodness to your table.

Roasted Broccoli and Butternut Squash with Maple Glaze

This dish combines the earthy flavor of roasted broccoli with the sweet, nutty taste of butternut squash, all tied together with a maple glaze.

It’s a perfect fall side dish that balances savory and sweet, making it an excellent companion to roasted meats or a hearty vegetarian meal on its own.

Ingredients:

  • 2 cups broccoli florets
  • 2 cups butternut squash, cubed
  • 2 tbsp olive oil
  • 2 tbsp pure maple syrup
  • 1 tsp Dijon mustard
  • 1 tsp apple cider vinegar
  • 1 tsp fresh thyme (or ½ tsp dried)
  • Salt and black pepper to taste
  • ¼ cup toasted pecans (optional for garnish)

Instructions:

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, toss the broccoli florets and butternut squash cubes with olive oil, salt, and pepper until evenly coated.
  3. Spread the vegetables in a single layer on the baking sheet and roast for 25–30 minutes, stirring halfway through, until they are tender and slightly caramelized.
  4. Meanwhile, prepare the glaze by whisking together maple syrup, Dijon mustard, apple cider vinegar, and thyme in a small bowl.
  5. Once the vegetables are roasted, transfer them to a serving dish and drizzle the maple glaze over the top. Toss gently to coat.
  6. Garnish with toasted pecans for added crunch if desired.

This roasted broccoli and butternut squash dish is sweet, savory, and wholesome—ideal for fall dinners.

The maple glaze adds warmth and depth, making it a crowd-pleaser for both family meals and holiday tables.

Cheesy Broccoli and Wild Rice Casserole

This casserole is the ultimate comfort food, combining tender broccoli, nutty wild rice, and a creamy, cheesy sauce.

It’s hearty enough to be a main dish for vegetarians or a side dish alongside roasted chicken or turkey during fall gatherings.

Ingredients:

  • 2 cups broccoli florets
  • 1 cup uncooked wild rice blend
  • 3 cups vegetable broth
  • 2 tbsp butter
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tbsp all-purpose flour
  • 1 ½ cups milk
  • 1 cup shredded sharp cheddar cheese
  • ½ cup shredded mozzarella cheese
  • ½ tsp smoked paprika
  • Salt and black pepper to taste
  • ½ cup breadcrumbs (optional topping)
  • 1 tbsp olive oil (for topping)

Instructions:

  1. Rinse the wild rice and place it in a saucepan with vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for about 40–45 minutes, or until rice is tender.
  2. While the rice cooks, steam the broccoli florets for 3–4 minutes until just tender but still bright green. Set aside.
  3. In a large skillet, melt butter and sauté onions until translucent. Add garlic and cook for another 1–2 minutes.
  4. Stir in flour to create a roux, cooking for about 1 minute. Slowly whisk in the milk, cooking until the sauce thickens.
  5. Remove from heat and stir in cheddar cheese, mozzarella, smoked paprika, salt, and pepper until smooth and creamy.
  6. Combine the cooked rice, broccoli, and cheese sauce in a large mixing bowl, then transfer to a greased baking dish.
  7. If desired, mix breadcrumbs with olive oil and sprinkle over the top for a golden crust.
  8. Bake at 375°F (190°C) for 25–30 minutes, until bubbly and lightly browned.

This cheesy broccoli and wild rice casserole is hearty, creamy, and irresistibly cheesy.

It’s the perfect make-ahead dish for weeknights or a festive side for fall celebrations.

Creamy Broccoli and Sweet Potato Soup

A warming fall soup that combines the earthy flavors of broccoli with the natural sweetness of sweet potatoes.

Blended into a creamy consistency with aromatic spices, this soup is nourishing, filling, and perfect for crisp autumn evenings.

Ingredients:

  • 2 tbsp olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 cups sweet potatoes, peeled and cubed
  • 3 cups broccoli florets
  • 4 cups vegetable broth
  • 1 cup unsweetened coconut milk (or heavy cream)
  • 1 tsp ground cumin
  • ½ tsp ground nutmeg
  • Salt and black pepper to taste
  • Pumpkin seeds or croutons for garnish

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion and sauté until softened. Stir in garlic and cook for 1 minute until fragrant.
  2. Add cubed sweet potatoes and cook for 5 minutes, stirring occasionally.
  3. Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 15 minutes, until sweet potatoes are nearly tender.
  4. Add broccoli florets and continue cooking for another 8–10 minutes, until all vegetables are soft.
  5. Using an immersion blender (or working in batches with a regular blender), puree the soup until smooth and creamy.
  6. Stir in coconut milk, cumin, nutmeg, salt, and pepper. Simmer for 5 minutes to let the flavors meld.
  7. Serve hot, garnished with pumpkin seeds or crunchy croutons.

This creamy broccoli and sweet potato soup is rich, smooth, and packed with fall flavors.

It’s a cozy, nutritious recipe that makes an excellent starter or a complete meal with warm crusty bread.

Broccoli, Apple, and Walnut Autumn Salad

This salad brings together the crispness of fresh broccoli, the sweetness of fall apples, and the crunch of walnuts, all tossed in a tangy maple-Dijon dressing.

It’s a refreshing yet hearty side dish that pairs well with roasted meats or works as a light vegetarian lunch.

Ingredients:

  • 3 cups fresh broccoli florets (finely chopped)
  • 2 medium apples (Honeycrisp or Fuji), diced
  • ½ cup walnuts, toasted and roughly chopped
  • ½ cup dried cranberries
  • ¼ cup red onion, finely sliced
  • ½ cup Greek yogurt (or dairy-free alternative)
  • 2 tbsp mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tbsp pure maple syrup
  • 1 tbsp apple cider vinegar
  • Salt and black pepper to taste

Instructions:

  1. In a large bowl, combine chopped broccoli, diced apples, walnuts, cranberries, and red onion.
  2. In a separate small bowl, whisk together Greek yogurt, mayonnaise, Dijon mustard, maple syrup, apple cider vinegar, salt, and pepper until smooth.
  3. Pour the dressing over the salad mixture and toss well to combine.
  4. Chill in the refrigerator for at least 30 minutes to allow flavors to meld.
  5. Serve cold, garnished with extra walnuts or cranberries if desired.

This broccoli, apple, and walnut salad is crisp, refreshing, and filled with fall flavors.

It’s the perfect balance of sweet and tangy, making it a wonderful addition to autumn meals or holiday spreads.

Garlic Parmesan Roasted Broccoli with Pumpkin Seeds

Roasted broccoli takes on a deep, caramelized flavor when paired with garlic and Parmesan cheese.

Adding toasted pumpkin seeds brings a nutty crunch that makes this dish extra special and perfectly seasonal for fall.

Ingredients:

  • 4 cups broccoli florets
  • 3 tbsp olive oil
  • 3 cloves garlic, minced
  • ½ tsp smoked paprika
  • ½ tsp red pepper flakes (optional)
  • Salt and black pepper to taste
  • ¼ cup freshly grated Parmesan cheese
  • ¼ cup pumpkin seeds, toasted

Instructions:

  1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Toss broccoli florets with olive oil, garlic, smoked paprika, red pepper flakes, salt, and pepper.
  3. Spread in a single layer on the baking sheet and roast for 18–20 minutes, stirring halfway through, until tender and golden brown.
  4. Remove from oven and sprinkle immediately with Parmesan cheese so it melts slightly.
  5. Top with toasted pumpkin seeds for crunch and serve warm.

This garlic Parmesan roasted broccoli is simple yet irresistible.

With its savory flavor and nutty pumpkin seed garnish, it makes the perfect quick fall side dish.

Broccoli and Sausage Stuffed Acorn Squash

This recipe transforms roasted acorn squash into an edible bowl filled with a hearty mixture of broccoli, sausage, rice, and herbs.

It’s a cozy fall dish that feels both rustic and elegant—perfect for a holiday table or a comforting dinner at home.

Ingredients:

  • 2 medium acorn squash, halved and seeds removed
  • 2 tbsp olive oil
  • Salt and black pepper to taste
  • 1 lb Italian sausage (mild or spicy), casing removed
  • 1 small onion, diced
  • 2 cups broccoli florets, chopped
  • 1 cup cooked brown rice (or quinoa)
  • ½ tsp dried sage
  • ½ tsp thyme
  • ½ cup shredded mozzarella cheese
  • 2 tbsp Parmesan cheese

Instructions:

  1. Preheat oven to 400°F (200°C). Brush squash halves with olive oil, sprinkle with salt and pepper, and place cut-side down on a baking sheet. Roast for 35–40 minutes until tender.
  2. Meanwhile, cook sausage in a skillet until browned. Add onion and sauté until soft. Stir in chopped broccoli and cook for 3–4 minutes until tender.
  3. Mix in the cooked rice, sage, thyme, salt, and pepper. Remove from heat.
  4. Flip roasted squash halves cut-side up. Fill each half with the sausage-broccoli mixture.
  5. Sprinkle with mozzarella and Parmesan cheese. Return to the oven for 10 minutes until cheese is melted and bubbly.
  6. Serve warm as a complete fall meal.

Broccoli and sausage stuffed acorn squash is hearty, flavorful, and seasonal.

The sweet squash pairs beautifully with the savory filling, making it a dish that celebrates fall’s bounty in every bite.

Broccoli and Mushroom Autumn Risotto

This creamy risotto brings together the earthy flavors of mushrooms and the freshness of broccoli, creating a warming and elegant dish perfect for fall evenings.

Slowly cooked with vegetable broth and finished with Parmesan cheese, this risotto is hearty, rich, and satisfying.

Ingredients:

  • 1 ½ cups Arborio rice
  • 4 cups vegetable broth (kept warm)
  • 2 tbsp olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup broccoli florets, chopped small
  • 1 ½ cups mushrooms, sliced (cremini or shiitake work best)
  • ½ cup dry white wine
  • ½ cup freshly grated Parmesan cheese
  • 2 tbsp butter
  • Salt and black pepper to taste
  • Fresh parsley for garnish

Instructions:

  1. Heat olive oil in a large skillet or saucepan over medium heat. Add onion and sauté until translucent. Stir in garlic and cook for 1 minute.
  2. Add mushrooms and cook until they release their juices and begin to brown. Stir in broccoli and cook for 3 minutes.
  3. Add Arborio rice, stirring to coat in the oil and vegetables. Cook for 2 minutes until lightly toasted.
  4. Pour in white wine and stir until fully absorbed.
  5. Begin adding warm broth one ladle at a time, stirring constantly and waiting until the liquid is absorbed before adding more. Continue this process for 18–20 minutes until rice is creamy and tender.
  6. Remove from heat and stir in butter, Parmesan, salt, and pepper.
  7. Garnish with parsley and serve warm.

This broccoli and mushroom risotto is creamy, savory, and comforting.

It’s a perfect dish for chilly fall nights when you want something luxurious yet wholesome.

Broccoli and Cheddar Hand Pies

These golden, flaky hand pies are filled with a creamy broccoli and cheddar mixture, making them the ultimate fall comfort snack or appetizer.

They’re portable, delicious, and perfect for parties or cozy evenings at home.

Ingredients:

  • 2 sheets puff pastry, thawed
  • 2 cups broccoli florets, steamed and chopped
  • 1 cup sharp cheddar cheese, shredded
  • ½ cup cream cheese, softened
  • 1 small garlic clove, minced
  • ½ tsp paprika
  • Salt and pepper to taste
  • 1 egg, beaten (for egg wash)

Instructions:

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a bowl, mix steamed broccoli, cheddar cheese, cream cheese, garlic, paprika, salt, and pepper until well combined.
  3. Roll out puff pastry and cut into 6–8 equal rectangles (depending on size).
  4. Place a spoonful of broccoli mixture in the center of half the rectangles. Cover each with another rectangle of pastry, pressing edges together with a fork to seal.
  5. Brush tops with beaten egg for a golden finish.
  6. Bake for 18–20 minutes until puffed and golden brown.
  7. Serve warm with a side of mustard or a fall soup.

Broccoli and cheddar hand pies are flaky, cheesy, and satisfying.

They’re perfect for serving as appetizers at fall gatherings or enjoying as a quick savory snack.

Broccoli, Carrot, and Ginger Stir-Fry

This quick stir-fry is packed with broccoli, carrots, and the warming spice of fresh ginger, making it a healthy yet comforting fall dish.

Tossed in a light soy-sesame sauce, it’s perfect over rice or noodles for a weeknight dinner.

Ingredients:

  • 3 cups broccoli florets
  • 2 medium carrots, julienned
  • 2 tbsp sesame oil
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 3 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp honey or maple syrup
  • 1 tsp cornstarch mixed with 2 tbsp water (optional for thickening)
  • 2 tbsp toasted sesame seeds for garnish

Instructions:

  1. Heat sesame oil in a large skillet or wok over medium-high heat. Add garlic and ginger, sautéing until fragrant.
  2. Add carrots and stir-fry for 3 minutes. Then add broccoli and continue cooking for 4–5 minutes until vegetables are tender-crisp.
  3. In a small bowl, whisk together soy sauce, rice vinegar, and honey. Pour into the pan and toss with vegetables.
  4. If you prefer a thicker sauce, stir in the cornstarch slurry and cook until slightly thickened.
  5. Sprinkle with sesame seeds and serve hot over rice or noodles.

This broccoli, carrot, and ginger stir-fry is quick, flavorful, and nourishing. It’s a healthy fall dish that delivers bold flavors and can be made in under 20 minutes.

Broccoli and White Bean Stew

This hearty stew combines tender broccoli with creamy white beans, carrots, and herbs for a wholesome fall dinner.

Simmered in a tomato-based broth, it’s filling, comforting, and packed with plant-based protein—perfect for chilly evenings.

Ingredients:

  • 2 tbsp olive oil
  • 1 onion, diced
  • 2 carrots, sliced
  • 3 cloves garlic, minced
  • 1 can (15 oz) diced tomatoes
  • 4 cups vegetable broth
  • 2 cans (15 oz each) white beans, drained and rinsed
  • 2 cups broccoli florets
  • 1 tsp dried thyme
  • ½ tsp smoked paprika
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion and carrots, sauté until softened.
  2. Stir in garlic and cook for 1 minute until fragrant.
  3. Add diced tomatoes, vegetable broth, white beans, thyme, smoked paprika, salt, and pepper. Stir well.
  4. Bring to a boil, then reduce heat and simmer for 20 minutes.
  5. Add broccoli florets and cook for another 6–8 minutes until tender.
  6. Serve hot, garnished with fresh parsley and crusty bread on the side.

This broccoli and white bean stew is a cozy, nutrient-dense recipe that will warm you from the inside out.

It’s the perfect plant-based dish to add to your fall rotation.

Broccoli and Sweet Corn Frittata

Egg-based dishes are wonderful in the fall, and this broccoli and sweet corn frittata is light yet satisfying.

It’s easy to prepare, versatile enough for breakfast, lunch, or dinner, and a great way to showcase seasonal produce.

Ingredients:

  • 6 large eggs
  • ½ cup milk
  • 1 cup broccoli florets, chopped
  • 1 cup sweet corn kernels (fresh or frozen)
  • 1 small onion, finely diced
  • ½ cup cheddar cheese, shredded
  • 2 tbsp olive oil
  • ½ tsp paprika
  • Salt and black pepper to taste

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. In a skillet, heat olive oil and sauté onion until soft. Add broccoli and corn, cooking for 4–5 minutes until tender.
  3. In a mixing bowl, whisk eggs, milk, paprika, salt, and pepper.
  4. Pour the egg mixture over the vegetables in the skillet. Sprinkle cheese evenly over the top.
  5. Cook on the stovetop over low heat for 3–4 minutes, then transfer skillet to the oven.
  6. Bake for 15–18 minutes until eggs are set and lightly golden.
  7. Slice and serve warm.

This broccoli and sweet corn frittata is simple, flavorful, and perfect for any time of day.

It’s a versatile fall recipe that makes use of wholesome seasonal vegetables.

Roasted Broccoli and Brussels Sprouts with Balsamic Glaze

Broccoli and Brussels sprouts are both cool-weather vegetables that roast beautifully together.

Finished with a drizzle of balsamic glaze, this dish is crispy, caramelized, and bursting with flavor—an ideal fall side dish.

Ingredients:

  • 2 cups broccoli florets
  • 2 cups Brussels sprouts, halved
  • 3 tbsp olive oil
  • 3 cloves garlic, minced
  • ½ tsp red pepper flakes (optional)
  • Salt and black pepper to taste
  • 3 tbsp balsamic glaze (store-bought or homemade)

Instructions:

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. In a large bowl, toss broccoli and Brussels sprouts with olive oil, garlic, red pepper flakes, salt, and black pepper.
  3. Spread in a single layer on the baking sheet. Roast for 20–25 minutes, stirring halfway through, until caramelized and crispy on the edges.
  4. Remove from oven and drizzle with balsamic glaze before serving.

This roasted broccoli and Brussels sprouts dish is tangy, savory, and slightly sweet.

It’s an easy, crowd-pleasing fall side that pairs well with any main course.

Broccoli and Pumpkin Mac and Cheese

This fall twist on classic mac and cheese features creamy pumpkin purée blended into the sauce along with tender broccoli florets.

The result is a silky, cheesy, slightly sweet dish with a hidden boost of veggies that’s perfect for cozy family dinners.

Ingredients:

  • 12 oz elbow macaroni (or pasta of choice)
  • 2 cups broccoli florets
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 2 cups milk
  • 1 cup pumpkin purée
  • 1 ½ cups sharp cheddar cheese, shredded
  • ½ cup Gruyère or mozzarella cheese, shredded
  • ½ tsp nutmeg
  • ½ tsp smoked paprika
  • Salt and black pepper to taste
  • ½ cup breadcrumbs (optional topping)

Instructions:

  1. Cook pasta according to package instructions. Add broccoli florets in the last 3 minutes of cooking. Drain and set aside.
  2. In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute to form a roux.
  3. Gradually whisk in milk until smooth and thickened. Stir in pumpkin purée, nutmeg, smoked paprika, salt, and pepper.
  4. Add cheddar and Gruyère cheese, stirring until melted and creamy.
  5. Mix the cheese sauce with pasta and broccoli. Transfer to a baking dish if you’d like a baked version.
  6. Optional: Sprinkle breadcrumbs over the top and broil for 3–4 minutes until golden.
  7. Serve warm.

Broccoli and pumpkin mac and cheese is rich, comforting, and seasonally inspired.

It’s a great way to sneak in extra veggies while indulging in a fall comfort classic.

Broccoli and Lentil Curry

This nourishing curry combines protein-rich lentils with tender broccoli, simmered in a fragrant coconut milk sauce infused with warming spices.

It’s hearty, healthy, and ideal for fall nights when you want something cozy yet nutritious.

Ingredients:

  • 1 cup red lentils, rinsed
  • 1 tbsp coconut oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp curry powder
  • 1 tsp turmeric
  • 1 tsp cumin
  • 1 can (14 oz) coconut milk
  • 2 ½ cups vegetable broth
  • 2 cups broccoli florets
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Instructions:

  1. Heat coconut oil in a large pot. Add onion and sauté until soft. Stir in garlic and ginger, cooking for 1 minute.
  2. Add curry powder, turmeric, and cumin. Stir until fragrant.
  3. Pour in coconut milk and vegetable broth. Add rinsed lentils and stir.
  4. Simmer for 20 minutes until lentils are tender.
  5. Add broccoli florets and cook for 6–8 minutes until just tender.
  6. Adjust seasoning with salt and pepper.
  7. Garnish with fresh cilantro and serve with rice or naan.

This broccoli and lentil curry is flavorful, filling, and brimming with warming spices.

It’s a perfect plant-based comfort meal for crisp autumn evenings.

Broccoli and Goat Cheese Galette

A rustic galette with a flaky pastry crust filled with roasted broccoli, caramelized onions, and creamy goat cheese.

This savory tart is elegant yet simple, making it ideal for fall brunches, dinners, or holiday gatherings.

Ingredients:

  • 1 store-bought pie crust (or homemade pastry dough)
  • 2 cups broccoli florets
  • 2 tbsp olive oil
  • 1 large onion, thinly sliced
  • 2 cloves garlic, minced
  • 4 oz goat cheese, crumbled
  • ½ cup ricotta cheese
  • 1 egg, beaten (for egg wash)
  • ½ tsp thyme
  • Salt and black pepper to taste

Instructions:

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Toss broccoli with 1 tbsp olive oil, salt, and pepper. Roast for 15 minutes until tender.
  3. In a skillet, heat 1 tbsp olive oil and cook onions until caramelized, about 15 minutes. Stir in garlic and thyme.
  4. Roll out pastry dough into a rough circle. Spread ricotta cheese in the center, leaving a 2-inch border.
  5. Top with caramelized onions, roasted broccoli, and goat cheese crumbles.
  6. Fold pastry edges over filling to create a rustic galette shape. Brush edges with beaten egg.
  7. Bake for 25–30 minutes until crust is golden brown.
  8. Serve warm.

This broccoli and goat cheese galette is rustic, flavorful, and sophisticated. It’s a beautiful dish that showcases fall vegetables in a gourmet yet approachable way.

Broccoli, Bacon, and Apple Harvest Salad

This colorful salad is a perfect balance of savory, sweet, and crunchy.

With crisp broccoli, smoky bacon, tart apples, and a creamy yogurt-based dressing, it makes a refreshing fall side dish that’s both light and hearty.

Ingredients:

  • 3 cups broccoli florets, chopped small
  • 1 large apple (Honeycrisp or Granny Smith), diced
  • ½ cup cooked bacon, crumbled
  • ⅓ cup dried cranberries
  • ¼ cup sunflower seeds or pumpkin seeds
  • ½ cup red onion, thinly sliced
  • ½ cup Greek yogurt
  • 2 tbsp mayonnaise
  • 1 tbsp apple cider vinegar
  • 1 tbsp honey or maple syrup
  • Salt and pepper to taste

Instructions:

  1. In a large bowl, combine broccoli, apple, bacon, cranberries, seeds, and red onion.
  2. In a separate small bowl, whisk Greek yogurt, mayonnaise, apple cider vinegar, honey, salt, and pepper until smooth.
  3. Pour dressing over the salad and toss until everything is evenly coated.
  4. Chill in the refrigerator for at least 20 minutes before serving.

This broccoli, bacon, and apple salad is crunchy, tangy, and full of fall flavors.

It’s an easy make-ahead dish that pairs beautifully with roast meats or holiday spreads.

Broccoli and Butternut Squash Quiche

A hearty quiche filled with roasted butternut squash, tender broccoli, and a rich egg custard baked inside a buttery crust.

This dish is cozy, colorful, and versatile enough for breakfast, brunch, or dinner in the fall season.

Ingredients:

  • 1 pre-made pie crust
  • 2 cups butternut squash, cubed
  • 2 cups broccoli florets
  • 1 tbsp olive oil
  • 5 large eggs
  • 1 cup milk or cream
  • 1 cup shredded Gruyère or Swiss cheese
  • ½ tsp nutmeg
  • Salt and pepper to taste

Instructions:

  1. Preheat oven to 375°F (190°C). Line a pie dish with the crust.
  2. Toss butternut squash with olive oil, salt, and pepper. Roast for 20 minutes until tender.
  3. Steam broccoli florets for 3–4 minutes until just softened.
  4. In a bowl, whisk eggs, milk, nutmeg, salt, and pepper.
  5. Spread roasted squash and broccoli evenly in the crust. Sprinkle with cheese.
  6. Pour egg mixture over the vegetables.
  7. Bake for 35–40 minutes until set and golden.
  8. Cool slightly before slicing.

This broccoli and butternut squash quiche is savory, creamy, and bursting with fall flavors. It’s perfect for meal prep or serving at a weekend brunch.

Broccoli, Pear, and Blue Cheese Crostini

A sophisticated appetizer that highlights fall produce—these crostini are topped with roasted broccoli, juicy pear slices, and creamy blue cheese, finished with a drizzle of honey.

They’re elegant yet easy to make and ideal for entertaining.

Ingredients:

  • 1 baguette, sliced into rounds
  • 2 tbsp olive oil
  • 2 cups broccoli florets
  • 1 ripe pear, thinly sliced
  • ½ cup blue cheese, crumbled
  • 2 tbsp honey
  • 2 tbsp walnuts, chopped and toasted

Instructions:

  1. Preheat oven to 375°F (190°C). Place baguette slices on a baking sheet, brush with olive oil, and toast for 8–10 minutes until golden.
  2. Roast broccoli with a drizzle of olive oil, salt, and pepper for 15 minutes until slightly caramelized.
  3. Assemble crostini: top each toasted baguette slice with broccoli, a slice of pear, and a sprinkle of blue cheese.
  4. Drizzle lightly with honey and sprinkle with toasted walnuts.
  5. Serve immediately while warm.

These broccoli, pear, and blue cheese crostini are a perfect balance of sweet, savory, and tangy.

They make an impressive fall appetizer that’s both simple and flavorful.

Broccoli and Sweet Potato Hash

This hearty fall hash brings together caramelized sweet potatoes, tender broccoli, and aromatic herbs.

It’s a versatile dish that can be served as a side or topped with a fried egg for a wholesome breakfast-for-dinner option.

Ingredients:

  • 2 medium sweet potatoes, peeled and diced
  • 2 cups broccoli florets, chopped small
  • 1 small red onion, diced
  • 3 tbsp olive oil
  • 1 tsp smoked paprika
  • ½ tsp dried thyme
  • Salt and pepper to taste
  • Optional: fried eggs for topping

Instructions:

  1. Heat olive oil in a large skillet over medium heat. Add sweet potatoes and cook for 10 minutes, stirring occasionally, until slightly softened.
  2. Add red onion and continue cooking for another 5 minutes.
  3. Stir in broccoli, smoked paprika, thyme, salt, and pepper. Cook for 7–8 minutes until vegetables are tender and caramelized.
  4. Serve as-is, or top with fried eggs for a complete meal.

This broccoli and sweet potato hash is flavorful, filling, and packed with nutrients.

It’s a rustic fall dish that works equally well for breakfast, lunch, or dinner.

Creamy Broccoli and Cauliflower Gratin

A comforting fall casserole with layers of broccoli and cauliflower smothered in a creamy béchamel sauce, topped with golden breadcrumbs and cheese.

This dish is indulgent, cozy, and perfect for holiday gatherings.

Ingredients:

  • 2 cups broccoli florets
  • 2 cups cauliflower florets
  • 2 tbsp butter
  • 2 tbsp flour
  • 2 cups milk
  • 1 cup shredded Gruyère or cheddar cheese
  • ½ cup Parmesan cheese
  • ½ tsp nutmeg
  • Salt and pepper to taste
  • ½ cup breadcrumbs
  • 1 tbsp olive oil

Instructions:

  1. Preheat oven to 375°F (190°C). Steam broccoli and cauliflower until just tender, about 5 minutes.
  2. In a saucepan, melt butter, whisk in flour, and cook for 1 minute. Gradually add milk, whisking until smooth and thickened.
  3. Stir in Gruyère cheese, Parmesan, nutmeg, salt, and pepper.
  4. Arrange broccoli and cauliflower in a greased baking dish. Pour cheese sauce over the top.
  5. Mix breadcrumbs with olive oil and sprinkle over the casserole.
  6. Bake for 25–30 minutes until bubbly and golden brown.

This broccoli and cauliflower gratin is rich, creamy, and elegant. It’s an indulgent side dish that showcases fall vegetables in a decadent way.

Broccoli, Chicken, and Wild Mushroom Skillet

This one-pan meal is hearty and packed with fall flavors.

Juicy chicken, earthy wild mushrooms, and crisp broccoli come together in a savory garlic-herb sauce, making it a quick yet satisfying dinner.

Ingredients:

  • 4 boneless, skinless chicken thighs
  • 2 tbsp olive oil
  • 2 cups broccoli florets
  • 2 cups wild mushrooms (shiitake, cremini, or chanterelle), sliced
  • 3 cloves garlic, minced
  • ½ cup chicken broth
  • ½ cup cream (or coconut milk for dairy-free)
  • ½ tsp thyme
  • ½ tsp rosemary
  • Salt and black pepper to taste

Instructions:

  1. Heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper, then sear 4–5 minutes per side until golden brown. Remove and set aside.
  2. In the same skillet, add mushrooms and cook until browned. Stir in garlic and herbs.
  3. Pour in chicken broth and cream, scraping up browned bits. Simmer for 5 minutes until sauce thickens.
  4. Add broccoli florets and chicken back into the skillet. Cover and cook for 8–10 minutes until chicken is cooked through and broccoli is tender.
  5. Serve warm with rice, mashed potatoes, or crusty bread.

This broccoli, chicken, and mushroom skillet is savory, creamy, and satisfying.

It’s a quick fall dinner that’s rustic, comforting, and perfect for busy weeknights.

Broccoli, Cranberry, and Quinoa Pilaf

A colorful and nutrient-packed side dish, this pilaf combines protein-rich quinoa, tender broccoli, and tart cranberries.

It’s dressed with a light lemon vinaigrette, making it a refreshing yet hearty addition to fall meals.

Ingredients:

  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth
  • 2 cups broccoli florets, chopped small
  • ½ cup dried cranberries
  • ¼ cup sliced almonds or walnuts
  • 2 tbsp olive oil
  • Juice and zest of 1 lemon
  • 1 tbsp honey or maple syrup
  • Salt and black pepper to taste

Instructions:

  1. Cook quinoa in vegetable broth according to package instructions. Set aside to cool slightly.
  2. Steam broccoli until tender-crisp, about 4 minutes.
  3. In a large bowl, combine quinoa, broccoli, cranberries, and nuts.
  4. Whisk together olive oil, lemon juice, lemon zest, honey, salt, and pepper.
  5. Pour dressing over pilaf and toss gently.
  6. Serve warm or at room temperature.

This broccoli, cranberry, and quinoa pilaf is bright, wholesome, and bursting with texture.

It’s a beautiful side dish for fall dinners or holiday tables.

Broccoli and Sausage Stuffed Shells

Jumbo pasta shells filled with a savory mixture of broccoli, Italian sausage, and ricotta cheese, baked in marinara sauce until bubbly.

It’s a comforting fall pasta bake that’s satisfying and full of flavor.

Ingredients:

  • 20 jumbo pasta shells
  • 1 cup broccoli florets, chopped and steamed
  • 1 lb Italian sausage, cooked and crumbled
  • 1 cup ricotta cheese
  • ½ cup mozzarella cheese, shredded
  • 1 egg
  • ½ tsp Italian seasoning
  • Salt and pepper to taste
  • 2 cups marinara sauce

Instructions:

  1. Cook pasta shells until al dente. Drain and set aside.
  2. In a bowl, mix broccoli, sausage, ricotta, mozzarella, egg, Italian seasoning, salt, and pepper.
  3. Spread 1 cup marinara sauce in a baking dish.
  4. Stuff shells with broccoli-sausage mixture and arrange in the dish.
  5. Top with remaining sauce and extra cheese if desired.
  6. Bake at 375°F (190°C) for 25–30 minutes until bubbly.

These broccoli and sausage stuffed shells are hearty, cheesy, and perfect for fall comfort food cravings.

They’re great for family dinners or meal prep.

Broccoli and Chickpea Fall Buddha Bowl

A vibrant plant-based bowl filled with roasted broccoli, spiced chickpeas, quinoa, and sweet roasted carrots.

Drizzled with a tahini-lemon sauce, it’s nourishing, flavorful, and perfect for a balanced fall lunch or dinner.

Ingredients:

  • 1 cup cooked quinoa
  • 2 cups broccoli florets
  • 1 cup canned chickpeas, rinsed
  • 2 carrots, sliced
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • ½ tsp cumin
  • Salt and pepper to taste
  • 3 tbsp tahini
  • Juice of 1 lemon
  • 1 tbsp maple syrup
  • 2–3 tbsp water (to thin sauce)

Instructions:

  1. Preheat oven to 400°F (200°C). Toss broccoli, carrots, and chickpeas with olive oil, paprika, cumin, salt, and pepper.
  2. Spread on a baking sheet and roast for 25–30 minutes until golden.
  3. In a bowl, whisk tahini, lemon juice, maple syrup, and water until smooth.
  4. Assemble bowls with quinoa, roasted veggies and chickpeas, and drizzle with sauce.

This broccoli and chickpea Buddha bowl is colorful, wholesome, and packed with fall flavors.

It’s a satisfying plant-based meal that’s as beautiful as it is delicious.

Broccoli and Blue Cheese Mashed Potatoes

A luxurious twist on classic mashed potatoes, this version features tender broccoli and tangy blue cheese folded into creamy, buttery potatoes.

It’s a bold and comforting side dish for fall feasts.

Ingredients:

  • 2 lbs russet potatoes, peeled and cubed
  • 1 cup broccoli florets, chopped
  • 4 tbsp butter
  • ½ cup milk or cream
  • ½ cup crumbled blue cheese
  • Salt and black pepper to taste

Instructions:

  1. Boil potatoes until tender, about 15 minutes. Add broccoli in the last 4 minutes of cooking.
  2. Drain well and return to the pot.
  3. Add butter, milk, salt, and pepper. Mash until smooth.
  4. Stir in blue cheese until melted and well combined.
  5. Serve hot.

These broccoli and blue cheese mashed potatoes are rich, creamy, and full of bold flavor.

They’re a unique and indulgent side dish that’s perfect for fall dinners or holiday spreads.