23 Delicious Fall Gourmet Recipes for Every Occasion

As the crisp air and vibrant foliage of fall settle in, it’s the perfect time to bring the season’s rich flavors into your kitchen.

From roasted squash and caramelized root vegetables to decadent desserts featuring apples, pears, and pumpkin, fall is all about comforting, aromatic, and gourmet-worthy dishes.

Whether you’re planning a cozy dinner for your family or an elegant gathering for friends, these 23 fall gourmet recipes are designed to inspire your seasonal cooking.

Each recipe balances sophistication with the heartwarming essence of autumn, ensuring your table looks—and tastes—absolutely spectacular.

23 Delicious Fall Gourmet Recipes for Every Occasion

Fall is a season of abundance, comfort, and celebration, and what better way to honor it than with gourmet dishes that highlight the very best autumn has to offer?

These 23 fall gourmet recipes bring warmth, elegance, and seasonal charm to your table, making every meal—from casual family dinners to festive gatherings—extra special.

Whether you’re cooking for yourself, your family, or hosting friends, these recipes will inspire creativity, impress guests, and fill your home with the cozy flavors of fall.

Autumn Harvest Butternut Squash Risotto

This creamy butternut squash risotto captures the essence of fall with its rich, velvety texture and subtle nutty undertones.

Perfect for a cozy dinner, this gourmet dish pairs tender roasted squash with arborio rice, white wine, and a hint of sage for a sophisticated yet comforting meal.

Ingredients:

• 1 medium butternut squash, peeled and diced
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 ½ cups arborio rice
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 4 cups vegetable broth, warmed
• ½ cup dry white wine
• ½ cup grated Parmesan cheese
• 2 tbsp unsalted butter
• 1 tsp fresh sage, finely chopped
• Optional: toasted pumpkin seeds for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced butternut squash with 1 tbsp olive oil, salt, and pepper. Roast for 25–30 minutes until tender and lightly caramelized.
2. In a large skillet, heat the remaining olive oil over medium heat. Sauté the onion until translucent, about 3–4 minutes, then add the garlic and cook for another 1 minute.
3. Stir in the arborio rice, coating it in the onion and garlic mixture for 2–3 minutes until slightly toasted.
4. Pour in the white wine, stirring continuously until fully absorbed.
5. Gradually add the warm vegetable broth, one ladle at a time, stirring constantly and allowing the rice to absorb the liquid before adding more. Continue for 18–20 minutes until the rice is creamy and tender.
6. Gently fold in the roasted butternut squash, Parmesan cheese, butter, and sage. Adjust seasoning with salt and pepper.
7. Serve immediately, garnished with toasted pumpkin seeds if desired.

This autumn butternut squash risotto is the epitome of fall comfort.

The roasted squash adds sweetness, the sage adds warmth, and the creamy texture makes it a dish worthy of any gourmet table.

Maple-Glazed Duck Breast with Cranberry Compote

Succulent duck breast glazed with sweet maple syrup and paired with a tangy cranberry compote creates a luxurious fall entrée.

The balance of sweet and tart flavors, enhanced with warm spices, makes this dish a showstopper for holiday dinners or special occasions.

Ingredients:

• 2 duck breasts, skin on
• Salt and black pepper, to taste
• 2 tbsp maple syrup
• 1 cup fresh cranberries
• ¼ cup sugar
• ¼ cup water
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• 1 tsp orange zest
• 1 tbsp unsalted butter

Instructions:

1. Preheat the oven to 400°F (200°C). Score the duck skin in a crisscross pattern and season both sides with salt and pepper.
2. Place the duck breasts skin-side down in a cold skillet. Turn the heat to medium and cook for 6–8 minutes until the skin is golden brown and crispy. Flip and cook for 2 minutes.
3. Brush the skin with maple syrup and transfer the skillet to the oven. Roast for 5–8 minutes for medium-rare or until desired doneness. Remove and let rest.
4. In a small saucepan, combine cranberries, sugar, water, cinnamon, nutmeg, and orange zest. Cook over medium heat, stirring occasionally, until the cranberries burst and the mixture thickens, about 10 minutes. Stir in butter for added richness.
5. Slice the duck breast thinly and serve with the warm cranberry compote.

The maple-glazed duck paired with the vibrant cranberry compote embodies the flavors of fall in a gourmet fashion.

Its rich, savory-sweet profile elevates any dinner into a memorable culinary experience.

Roasted Pear and Gorgonzola Tart with Walnuts

This sophisticated tart combines caramelized pears, creamy Gorgonzola, and crunchy walnuts atop a buttery puff pastry.

The subtle sweetness of roasted pears contrasts beautifully with the tangy cheese, creating a perfect appetizer or elegant fall brunch dish.

Ingredients:

• 1 sheet puff pastry, thawed
• 2 ripe pears, cored and sliced thinly
• 1 tbsp honey
• 1 tsp fresh thyme leaves
• 4 oz Gorgonzola cheese, crumbled
• ¼ cup chopped walnuts
• 1 egg, beaten (for egg wash)
• Optional: arugula for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Roll out the puff pastry on a baking sheet lined with parchment paper. Score a 1-inch border around the edges.
2. Arrange the pear slices evenly within the border. Drizzle with honey and sprinkle with thyme.
3. Scatter crumbled Gorgonzola and chopped walnuts over the pears. Brush the pastry border with beaten egg.
4. Bake for 25–30 minutes until the pastry is golden and puffed, and the pears are tender.
5. Allow the tart to cool slightly before slicing. Garnish with fresh arugula if desired.

This roasted pear and Gorgonzola tart is a true gourmet delight.

The combination of sweet, tangy, and nutty flavors makes it a standout dish for entertaining or a special autumn treat.

Pumpkin Sage Ravioli with Brown Butter Sauce

This homemade pumpkin ravioli brings together the creamy sweetness of pumpkin with the earthy aroma of fresh sage.

Topped with a nutty brown butter sauce, this gourmet pasta is a fall dinner that’s both elegant and comforting.

Ingredients:

• 2 cups all-purpose flour
• 3 large eggs
• 1 tbsp olive oil
• 1 cup pumpkin puree
• ½ cup ricotta cheese
• ¼ tsp nutmeg
• Salt and black pepper, to taste
• 4 tbsp unsalted butter
• 6 fresh sage leaves
• 2 tbsp grated Parmesan cheese
• Optional: toasted pine nuts for garnish

Instructions:

1. Make the pasta dough by combining flour, eggs, olive oil, and a pinch of salt. Knead until smooth and elastic, about 8–10 minutes. Wrap in plastic and let rest for 30 minutes.
2. Mix pumpkin puree, ricotta, nutmeg, salt, and pepper to make the filling.
3. Roll out the dough into thin sheets. Place small mounds of filling 1–2 inches apart. Cover with another sheet of dough and seal around the filling. Cut into individual ravioli.
4. Bring a large pot of salted water to a boil. Cook ravioli for 3–4 minutes until tender. Drain carefully.
5. In a skillet, melt butter over medium heat until it begins to brown. Add sage leaves and cook for 1 minute.
6. Toss the cooked ravioli in the brown butter sauce and sprinkle with Parmesan and toasted pine nuts if desired.

These pumpkin sage ravioli deliver an exquisite combination of sweet and savory, making them a sophisticated choice for a fall gourmet meal.

Apple Cider-Braised Short Ribs

Fall flavors come alive with these tender short ribs, slow-braised in apple cider and aromatic herbs.

The rich, caramelized sauce pairs beautifully with creamy mashed potatoes or roasted root vegetables for an unforgettable gourmet dinner.

Ingredients:

• 4 beef short ribs, bone-in
• Salt and black pepper, to taste
• 2 tbsp olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 garlic cloves, minced
• 2 cups apple cider
• 1 cup beef broth
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 2 tbsp tomato paste
• 1 tbsp flour (optional, for thickening)

Instructions:

1. Preheat the oven to 325°F (165°C). Season the short ribs with salt and pepper.
2. In a large ovenproof pot, heat olive oil over medium-high heat. Sear the ribs on all sides until browned. Remove and set aside.
3. Add onion, carrots, and celery to the pot. Sauté for 5–6 minutes until softened, then add garlic and cook 1 more minute.
4. Stir in tomato paste, apple cider, beef broth, rosemary, and thyme. Return the ribs to the pot, making sure they are partially submerged.
5. Cover and braise in the oven for 2 ½–3 hours until the meat is tender and falling off the bone.
6. Optional: Remove the ribs and reduce the sauce on the stove, whisking in a little flour for a thicker consistency. Serve over mashed potatoes.

Apple cider-braised short ribs offer a perfect balance of rich meatiness and subtle sweetness, embodying the essence of fall in every bite.

Roasted Fig and Prosciutto Flatbread

This gourmet flatbread blends sweet roasted figs, salty prosciutto, and creamy goat cheese on a crispy crust.

Finished with a drizzle of balsamic glaze and fresh arugula, it’s a sophisticated appetizer or light fall dinner.

Ingredients:

• 1 pre-made pizza or flatbread crust
• 6–8 fresh figs, halved
• 4 oz goat cheese, crumbled
• 4 slices prosciutto
• 1 tbsp olive oil
• Salt and black pepper, to taste
• 1 tbsp balsamic glaze
• 1 cup fresh arugula

Instructions:

1. Preheat the oven to 400°F (200°C). Brush the flatbread crust with olive oil.
2. Arrange the halved figs and crumbled goat cheese evenly over the crust. Season lightly with salt and pepper.
3. Bake for 12–15 minutes until the crust is golden and the cheese is slightly melted.
4. Remove from oven and top with prosciutto slices and fresh arugula. Drizzle with balsamic glaze before serving.

The roasted fig and prosciutto flatbread is a gourmet combination of sweet, salty, and tangy flavors.

It’s visually stunning and delightfully sophisticated, making it ideal for entertaining or a special autumn treat.

Roasted Chestnut and Mushroom Soup

This creamy soup blends earthy mushrooms with sweet roasted chestnuts for a luxurious fall appetizer.

Finished with a touch of cream and fresh thyme, it’s rich, velvety, and perfect for warming chilly evenings.

Ingredients:

• 2 cups roasted chestnuts, peeled and chopped
• 1 lb cremini mushrooms, sliced
• 1 onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable or chicken broth
• ½ cup heavy cream
• 2 tbsp olive oil
• 1 tsp fresh thyme leaves
• Salt and black pepper, to taste
• Optional: truffle oil for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until translucent.
2. Add mushrooms and cook until tender, about 5–6 minutes.
3. Stir in chopped chestnuts and thyme. Pour in the broth and bring to a simmer for 15 minutes.
4. Use an immersion blender to puree until smooth. Stir in heavy cream and adjust seasoning.
5. Serve hot, garnished with a drizzle of truffle oil if desired.

This roasted chestnut and mushroom soup delivers an elegant balance of earthy and nutty flavors, perfect for a fall gourmet starter.

Sage and Brown Butter Pumpkin Gnocchi

Soft, pillowy pumpkin gnocchi tossed in a nutty brown butter sauce with crispy sage leaves creates a simple yet refined gourmet dish that’s full of autumnal flavor.

Ingredients:

• 2 cups pumpkin puree
• 2 cups all-purpose flour
• 1 egg
• Salt, to taste
• 4 tbsp unsalted butter
• 8–10 fresh sage leaves
• ¼ cup grated Parmesan cheese
• Optional: cracked black pepper for garnish

Instructions:

1. Mix pumpkin puree, flour, egg, and a pinch of salt to form a soft dough. Roll into small logs and cut into bite-sized gnocchi.
2. Boil a large pot of salted water and cook gnocchi until they float to the surface, 2–3 minutes. Remove with a slotted spoon.
3. In a skillet, melt butter over medium heat until golden and fragrant. Add sage leaves and crisp for 1–2 minutes.
4. Toss gnocchi in the brown butter sauce, sprinkle with Parmesan, and season with black pepper.
5. Serve immediately.

These pumpkin gnocchi are tender and flavorful, with the brown butter and sage adding a gourmet touch perfect for a fall dinner.

Roasted Beet and Goat Cheese Salad with Candied Pecans

A vibrant fall salad combining sweet roasted beets, creamy goat cheese, and crunchy candied pecans.

Drizzled with a honey-balsamic vinaigrette, it’s a sophisticated starter or side dish.

Ingredients:

• 3 medium beets, peeled and cubed
• 2 tbsp olive oil
• Salt and pepper, to taste
• 4 oz goat cheese, crumbled
• ½ cup candied pecans
• 4 cups mixed greens
• 2 tbsp balsamic vinegar
• 1 tbsp honey
• ¼ cup olive oil for dressing

Instructions:

1. Preheat oven to 400°F (200°C). Toss beet cubes with olive oil, salt, and pepper. Roast for 25–30 minutes until tender.
2. In a small bowl, whisk together balsamic vinegar, honey, and olive oil. Season with salt and pepper.
3. Arrange mixed greens on a platter, top with roasted beets, goat cheese, and candied pecans. Drizzle with dressing before serving.

This roasted beet salad is a perfect balance of sweet, tangy, and creamy flavors, making it a refined fall gourmet dish.

Caramelized Onion and Gruyère Tart

A flaky puff pastry tart layered with sweet caramelized onions and melted Gruyère cheese makes an elegant appetizer or light fall meal.

Ingredients:

• 1 sheet puff pastry, thawed
• 3 large onions, thinly sliced
• 2 tbsp butter
• 1 tsp sugar
• 4 oz Gruyère cheese, shredded
• 1 tsp fresh thyme leaves
• Salt and pepper, to taste
• 1 egg, beaten for egg wash

Instructions:

1. Preheat oven to 375°F (190°C). Roll out the puff pastry and score a 1-inch border.
2. Melt butter in a skillet and sauté onions with sugar, salt, and pepper until caramelized, about 20–25 minutes.
3. Spread caramelized onions over the pastry, sprinkle with Gruyère and thyme. Brush the edges with egg wash.
4. Bake for 20–25 minutes until golden and puffed. Serve warm.

This tart combines sweet, savory, and cheesy flavors in a delicate, flaky crust—a true fall gourmet delight.

Spiced Pear and Almond Galette

A rustic yet elegant fall dessert, featuring spiced pears nestled in a buttery almond cream and wrapped in a golden, flaky galette crust.

Ingredients:

• 1 pre-made pie crust or homemade dough
• 3 ripe pears, sliced
• ½ cup almond meal
• ¼ cup sugar
• 2 tbsp butter, cubed
• 1 tsp cinnamon
• ¼ tsp nutmeg
• 1 egg, beaten for egg wash
• Optional: powdered sugar for garnish

Instructions:

1. Preheat oven to 375°F (190°C). Roll out dough on a baking sheet.
2. Mix almond meal, sugar, and butter to create almond cream. Spread onto the center of the dough, leaving a 2-inch border.
3. Arrange pear slices over the almond cream. Fold edges of the dough over the pears, creating a rustic galette. Brush edges with egg wash and sprinkle with cinnamon sugar.
4. Bake for 35–40 minutes until crust is golden and pears are tender. Cool slightly before serving.

The spiced pear and almond galette is a perfect combination of buttery, sweet, and spiced flavors—an elegant fall dessert for any gourmet table.

Roasted Brussels Sprouts with Pancetta and Pomegranate

A vibrant side dish that balances the bitterness of Brussels sprouts with salty pancetta and sweet pomegranate seeds.

Roasting brings out deep caramelized flavors, making it a refined addition to any fall menu.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 4 oz pancetta, diced
• 2 tbsp olive oil
• Salt and pepper, to taste
• ½ cup pomegranate seeds
• 1 tbsp balsamic reduction

Instructions:

1. Preheat oven to 400°F (200°C). Toss Brussels sprouts with olive oil, salt, and pepper. Spread on a baking sheet.
2. Scatter diced pancetta over the Brussels sprouts. Roast for 20–25 minutes until caramelized and crispy.
3. Remove from oven and sprinkle with pomegranate seeds. Drizzle lightly with balsamic reduction before serving.

These roasted Brussels sprouts deliver a perfect balance of sweet, savory, and tangy flavors, elevating a simple vegetable to a gourmet fall dish.

Roasted Pumpkin and Sage Polenta

This creamy polenta is infused with roasted pumpkin and aromatic sage, then topped with a drizzle of browned butter.

It’s a comforting, elegant side or vegetarian main perfect for fall.

Ingredients:

• 1 ½ cups yellow cornmeal
• 4 cups vegetable broth
• 1 cup roasted pumpkin puree
• 2 tbsp butter
• 1 tsp fresh sage, chopped
• ¼ cup grated Parmesan cheese
• Salt and pepper, to taste

Instructions:

1. In a saucepan, bring vegetable broth to a simmer. Slowly whisk in cornmeal, stirring constantly to avoid lumps.
2. Cook polenta over low heat for 20–25 minutes until thick and creamy.
3. Stir in roasted pumpkin puree, butter, Parmesan, and sage. Season with salt and pepper.
4. Serve warm, drizzled with additional browned butter if desired.

This roasted pumpkin and sage polenta is creamy, aromatic, and deeply comforting—a gourmet vegetarian delight for autumn.

Butternut Squash and Goat Cheese Tartlets

Mini tartlets filled with roasted butternut squash and tangy goat cheese, finished with a hint of thyme.

These individual bites are perfect for elegant fall entertaining.

Ingredients:

• 1 sheet puff pastry, cut into 4-inch squares
• 1 cup roasted butternut squash, diced
• 4 oz goat cheese
• 1 tsp fresh thyme leaves
• 1 egg, beaten for egg wash
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 375°F (190°C). Place puff pastry squares on a baking sheet and brush edges with egg wash.
2. In a bowl, mix roasted squash, goat cheese, thyme, salt, and pepper. Spoon mixture onto the center of each pastry square.
3. Fold edges slightly over the filling and bake for 20–25 minutes until golden and puffed.
4. Serve warm as an appetizer or side.

These butternut squash tartlets combine creamy, savory, and sweet flavors in a sophisticated bite-size package—a true fall gourmet treat.

Caramel Apple and Brie Galette

A rustic galette featuring tender apples, melted Brie, and a drizzle of caramel.

This dessert or brunch dish is both elegant and comforting for autumn gatherings.

Ingredients:

• 1 pre-made pie crust
• 2 apples, thinly sliced
• 4 oz Brie, sliced
• 2 tbsp brown sugar
• 1 tsp cinnamon
• 2 tbsp caramel sauce
• 1 egg, beaten for egg wash

Instructions:

1. Preheat oven to 375°F (190°C). Roll out the pie crust and arrange apple slices over the center, leaving a 2-inch border.
2. Place Brie slices over apples and sprinkle with brown sugar and cinnamon. Fold edges of the dough over the filling. Brush with egg wash.
3. Bake for 35–40 minutes until golden. Drizzle with caramel sauce before serving.

The caramel apple and Brie galette perfectly balances sweet and savory, offering a cozy yet elegant dessert for fall.

Spiced Pumpkin Soup with Crispy Sage

A smooth and creamy pumpkin soup flavored with warming fall spices and topped with crispy sage leaves. Perfect as a gourmet starter or light dinner.

Ingredients:

• 4 cups pumpkin puree
• 1 onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• ½ cup heavy cream
• 8–10 fresh sage leaves
• 2 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a pot over medium heat. Sauté onion and garlic until soft.
2. Add pumpkin puree, broth, cinnamon, nutmeg, salt, and pepper. Simmer for 15–20 minutes.
3. Puree the soup until smooth. Stir in cream and adjust seasoning.
4. In a small skillet, crisp sage leaves in a little olive oil. Garnish the soup with crispy sage before serving.

This spiced pumpkin soup is velvety, aromatic, and perfectly festive—a refined gourmet starter for any fall meal.

Roasted Pear and Gorgonzola Salad with Candied Walnuts

Sweet roasted pears, tangy Gorgonzola, and crunchy candied walnuts come together on a bed of mixed greens, dressed with a light vinaigrette.

Elegant, refreshing, and perfect for fall entertaining.

Ingredients:

• 3 ripe pears, sliced
• 4 cups mixed greens
• 4 oz Gorgonzola cheese, crumbled
• ½ cup candied walnuts
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Roast pear slices for 12–15 minutes until tender and lightly caramelized.
2. In a small bowl, whisk olive oil and balsamic vinegar, season with salt and pepper.
3. Toss mixed greens with dressing, top with roasted pears, Gorgonzola, and candied walnuts. Serve immediately.

This roasted pear salad is a sophisticated combination of flavors and textures, making it an ideal fall gourmet starter or side dish.

Seared Scallops with Butternut Squash Purée

Juicy seared scallops served over a silky butternut squash purée, finished with a touch of sage and brown butter.

Elegant, flavorful, and perfect for a fall dinner party.

Ingredients:

• 12 sea scallops, patted dry
• Salt and pepper, to taste
• 2 tbsp olive oil
• 2 cups butternut squash, roasted and pureed
• 2 tbsp unsalted butter
• 1 tsp fresh sage, chopped
• Optional: microgreens for garnish

Instructions:

1. Heat olive oil in a skillet over high heat. Season scallops with salt and pepper and sear 2–3 minutes per side until golden and cooked through.
2. Heat roasted butternut squash purée in a small pot, stirring in butter and sage.
3. Serve scallops atop the purée, garnished with microgreens if desired.

Seared scallops with butternut squash purée combine sweet, savory, and earthy flavors into a luxurious fall gourmet entrée.

Roasted Fennel and Apple Gratin

This elegant gratin layers sweet apples and aromatic fennel, baked with a creamy sauce and topped with golden breadcrumbs.

It’s a sophisticated side dish perfect for autumn dinners.

Ingredients:

• 2 fennel bulbs, thinly sliced
• 2 apples, peeled and thinly sliced
• 1 cup heavy cream
• ½ cup grated Gruyère cheese
• 2 tbsp butter
• ½ cup breadcrumbs
• Salt and pepper, to taste
• 1 tsp fresh thyme leaves

Instructions:

1. Preheat oven to 375°F (190°C). Grease a baking dish with butter.
2. Layer fennel and apple slices alternately in the dish.
3. Pour cream over the layers, sprinkle with Gruyère, thyme, salt, and pepper. Top with breadcrumbs.
4. Dot the top with butter and bake for 30–35 minutes until golden and bubbling.

This roasted fennel and apple gratin is creamy, aromatic, and visually appealing—a refined fall side dish.

Maple-Glazed Roasted Carrots with Hazelnuts

Sweet and earthy carrots roasted with a maple glaze and finished with toasted hazelnuts create a simple yet gourmet side dish perfect for autumn feasts.

Ingredients:

• 1 lb carrots, peeled and cut into sticks
• 2 tbsp olive oil
• 2 tbsp maple syrup
• Salt and pepper, to taste
• ¼ cup toasted hazelnuts, chopped
• 1 tsp fresh thyme leaves

Instructions:

1. Preheat oven to 400°F (200°C). Toss carrots with olive oil, maple syrup, salt, and pepper.
2. Spread on a baking sheet and roast for 25–30 minutes until tender and caramelized.
3. Sprinkle with toasted hazelnuts and thyme before serving.

Maple-glazed roasted carrots offer a sweet, nutty, and aromatic gourmet flavor, elevating a simple vegetable for fall meals.

Wild Mushroom and Thyme Tart

A savory tart featuring a mix of wild mushrooms, fresh thyme, and creamy ricotta cheese on a flaky crust.

This dish makes a sophisticated appetizer or main course for fall gatherings.

Ingredients:

• 1 sheet puff pastry, thawed
• 2 cups mixed wild mushrooms, sliced
• 1 tbsp olive oil
• 1 tbsp butter
• 2 cloves garlic, minced
• ½ cup ricotta cheese
• 1 tsp fresh thyme leaves
• Salt and pepper, to taste
• 1 egg, beaten for egg wash

Instructions:

1. Preheat oven to 375°F (190°C). Roll out puff pastry on a baking sheet and score a 1-inch border.
2. Sauté mushrooms in olive oil and butter with garlic, thyme, salt, and pepper until tender.
3. Spread ricotta cheese on the pastry, top with mushrooms, and brush the edges with egg wash.
4. Bake for 20–25 minutes until golden and puffed. Serve warm.

This wild mushroom and thyme tart offers earthy flavors and creamy textures in a gourmet presentation perfect for fall menus.

Pecan and Brown Sugar Roasted Squash

Butternut or acorn squash roasted with brown sugar and toasted pecans creates a caramelized, nutty, and sweet side dish that’s a perfect addition to any fall meal.

Ingredients:

• 1 medium butternut or acorn squash, peeled and cubed
• 2 tbsp olive oil
• 2 tbsp brown sugar
• Salt and pepper, to taste
• ¼ cup toasted pecans, chopped
• 1 tsp cinnamon

Instructions:

1. Preheat oven to 400°F (200°C). Toss squash cubes with olive oil, brown sugar, salt, pepper, and cinnamon.
2. Spread on a baking sheet and roast for 25–30 minutes until tender and caramelized.
3. Sprinkle with toasted pecans before serving.

Pecan and brown sugar roasted squash combines sweet, nutty, and aromatic flavors, making it an easy yet sophisticated fall side dish.

Fig and Prosciutto Crostini with Honey

Crispy toasted baguette slices topped with creamy goat cheese, fresh figs, salty prosciutto, and a drizzle of honey create a bite-sized gourmet appetizer perfect for autumn entertaining.

Ingredients:

• 1 baguette, sliced into ½-inch rounds
• 4 oz goat cheese
• 6 fresh figs, sliced
• 4 slices prosciutto, torn into pieces
• 2 tbsp honey
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F (190°C). Brush baguette slices with olive oil and toast for 8–10 minutes until golden.
2. Spread goat cheese on each slice, top with fig slices and prosciutto.
3. Drizzle with honey and serve immediately.

Fig and prosciutto crostini offer a delightful mix of sweet, salty, and creamy flavors—a simple yet elegant gourmet appetizer for fall gatherings.