23 Flavorful Fall Harvest Dinner Party Recipes To Try

Fall is the season of cozy gatherings, warm drinks, and, of course, delicious seasonal meals.

There’s something magical about hosting a dinner party when the air turns crisp and the leaves change colors.

This is the perfect time to showcase comforting dishes made with autumn’s finest ingredients—think roasted root vegetables, hearty grains, succulent meats, sweet-tart fruits, and indulgent desserts.

Whether you’re planning an intimate gathering or a larger celebration, having a menu filled with fall-inspired dishes ensures your guests leave happy and satisfied.

From appetizers to mains, sides, and desserts, we’ve curated 23 fall harvest dinner party recipes that highlight the season’s best flavors.

Each recipe is designed to impress, delight, and make your table feel like an autumn celebration.

These recipes combine the richness of roasted vegetables, the warmth of spices, and the sweetness of fall fruits.

You’ll find a variety of options, including vegetarian dishes, hearty mains, elegant sides, and indulgent desserts.

Hosting a fall dinner party has never been easier—or more delicious!

23 Flavorful Fall Harvest Dinner Party Recipes To Try

Fall is all about sharing good food, warm moments, and seasonal flavors with loved ones.

With these 23 fall harvest dinner party recipes, you can create a memorable autumn menu that caters to every taste and makes your gathering feel truly special.

From savory mains to cozy sides and decadent desserts, these recipes bring the bounty of the season straight to your table.

Embrace the flavors, get creative in the kitchen, and celebrate fall with a harvest feast that everyone will remember.

Autumn Roasted Chicken with Root Vegetables

This hearty roasted chicken recipe is perfect for a fall harvest dinner.

Juicy chicken is seasoned with warm spices and roasted alongside a medley of autumn root vegetables, creating a fragrant, colorful centerpiece for your table.

Ingredients:

• 1 whole chicken (about 4–5 lbs)
• 4 carrots, peeled and cut into chunks
• 3 parsnips, peeled and cut into chunks
• 2 sweet potatoes, peeled and cubed
• 1 red onion, cut into wedges
• 4 garlic cloves, smashed
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 tsp paprika
• Salt and black pepper to taste
• 1 lemon, halved
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 425°F (220°C).
2. In a small bowl, mix olive oil, thyme, rosemary, paprika, salt, and pepper. Rub this mixture all over the chicken, including under the skin for maximum flavor.
3. Stuff the chicken cavity with the lemon halves and two smashed garlic cloves.
4. Toss the carrots, parsnips, sweet potatoes, red onion, and remaining garlic with a little olive oil, salt, and pepper. Arrange the vegetables around the chicken in a large roasting pan.
5. Roast for about 1 hour 20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
6. Let the chicken rest for 10–15 minutes before carving. Sprinkle with fresh parsley for garnish and serve.

The combination of golden chicken and caramelized root vegetables embodies the essence of fall.

This dish is both elegant and comforting, perfect for impressing guests at a harvest-themed dinner party.

Butternut Squash and Sage Risotto

Creamy, velvety risotto infused with roasted butternut squash and fragrant sage makes a rich vegetarian main or side dish.

This dish is a celebration of autumn flavors that will delight every guest.

Ingredients:

• 1 small butternut squash, peeled and diced
• 2 tbsp olive oil
• Salt and black pepper to taste
• 1 tbsp unsalted butter
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 ½ cups Arborio rice
• ½ cup dry white wine
• 4 cups vegetable broth, kept warm
• 2 tbsp fresh sage, chopped
• ¼ cup grated Parmesan cheese (optional)
• Freshly ground black pepper for serving

Instructions:

1. Preheat oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper. Roast for 25–30 minutes until tender and slightly caramelized.
2. In a large saucepan, melt butter over medium heat. Add onion and cook until translucent, about 5 minutes. Stir in garlic and cook for another minute.
3. Add Arborio rice, stirring to coat the grains in butter. Pour in the white wine and cook until mostly absorbed.
4. Add warm vegetable broth one ladle at a time, stirring frequently and allowing the liquid to be absorbed before adding more. Continue until rice is creamy and tender, about 18–20 minutes.
5. Stir in roasted butternut squash, chopped sage, and Parmesan cheese (if using). Adjust seasoning with salt and pepper.
6. Serve warm, garnished with extra sage or a light drizzle of olive oil.

This risotto captures the cozy, comforting essence of fall.

Its rich creaminess and roasted squash make it a perfect dish for a harvest dinner party, sure to impress vegetarians and meat-eaters alike.

Maple-Glazed Pork Tenderloin with Apple Cider Reduction

A tender, flavorful pork tenderloin glazed with sweet maple syrup and served with a tangy apple cider reduction.

This dish brings together classic fall flavors in an elegant yet approachable dinner party centerpiece.

Ingredients:

• 2 pork tenderloins (about 1 lb each)
• Salt and black pepper to taste
• 2 tbsp olive oil
• ¼ cup pure maple syrup
• 1 tsp Dijon mustard
• 2 apples, peeled, cored, and sliced
• 1 cup apple cider
• 1 tbsp unsalted butter
• Fresh thyme sprigs for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Season pork tenderloins with salt and pepper.
2. In a large ovenproof skillet, heat olive oil over medium-high heat. Sear pork on all sides until browned, about 3–4 minutes per side.
3. Mix maple syrup and Dijon mustard, then brush over the pork. Transfer skillet to the oven and roast for 15–20 minutes, or until pork reaches an internal temperature of 145°F (63°C). Remove from oven and let rest for 5 minutes.
4. While pork rests, place skillet over medium heat. Add apple slices and apple cider, simmering until cider reduces by half, about 8–10 minutes. Stir in butter and season with salt and pepper.
5. Slice pork and drizzle with apple cider reduction. Garnish with fresh thyme sprigs and serve.

The combination of sweet maple, tart apples, and juicy pork embodies the flavors of autumn.

This dish is both sophisticated and comforting, making it a standout choice for a fall harvest dinner party.

Harvest Vegetable and Quinoa Stuffed Acorn Squash

This colorful vegetarian dish features roasted acorn squash filled with a hearty quinoa and vegetable mixture.

It’s both visually stunning and packed with fall flavors, making it ideal for a festive dinner table.

Ingredients:

• 2 medium acorn squashes, halved and seeded
• 2 tbsp olive oil, divided
• Salt and black pepper to taste
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 1 apple, peeled and diced
• ½ cup dried cranberries
• ¼ cup chopped walnuts
• 1 tsp dried thyme
• 1 tsp cinnamon
• 2 tbsp fresh parsley, chopped

Instructions:

1. Preheat oven to 400°F (200°C). Brush acorn squash halves with 1 tbsp olive oil, season with salt and pepper, and place cut-side down on a baking sheet. Roast for 30–35 minutes until tender.
2. Meanwhile, cook quinoa in vegetable broth according to package instructions.
3. In a skillet, heat remaining olive oil over medium heat. Sauté onion, garlic, carrot, and celery until softened, about 5–7 minutes. Add apple, cranberries, walnuts, thyme, and cinnamon; cook 2–3 more minutes.
4. Combine the cooked quinoa with the sautéed vegetables and season with salt and pepper.
5. Remove squash from oven, turn cut-side up, and fill each half with the quinoa mixture. Return to oven for 5–10 minutes to warm through.
6. Garnish with chopped parsley and serve.

This dish is a beautiful, nutrient-packed centerpiece perfect for a fall harvest dinner.

The combination of roasted squash, quinoa, and autumn spices makes it both comforting and festive.

Braised Autumn Short Ribs with Red Wine and Root Vegetables

Tender, melt-in-your-mouth short ribs braised in red wine with seasonal root vegetables.

This dish offers deep, rich flavors that make it a luxurious yet homey main course for a fall dinner party.

Ingredients:

• 4 lbs beef short ribs
• Salt and black pepper to taste
• 2 tbsp olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 2 carrots, chopped
• 2 parsnips, chopped
• 2 cups red wine
• 2 cups beef broth
• 2 tbsp tomato paste
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 2 bay leaves

Instructions:

1. Preheat oven to 325°F (160°C). Season short ribs with salt and pepper.
2. In a large ovenproof Dutch oven, heat olive oil over medium-high heat. Brown short ribs on all sides, then remove and set aside.
3. Add onion, garlic, carrots, and parsnips to the pot, sautéing for 5–7 minutes. Stir in tomato paste and cook for 1 minute.
4. Deglaze the pot with red wine, scraping up browned bits. Add beef broth, rosemary, thyme, and bay leaves. Return short ribs to the pot.
5. Cover and braise in the oven for 2½–3 hours until meat is tender and falling off the bone.
6. Remove short ribs and vegetables, strain sauce if desired, and serve over mashed potatoes or polenta.

This braised short ribs recipe embodies the essence of fall—rich, hearty, and aromatic.

It’s a show-stopping dish that will impress any dinner guest while keeping them cozy and satisfied.

Roasted Pear and Gorgonzola Salad with Candied Pecans

A refreshing yet indulgent fall salad combining roasted pears, creamy Gorgonzola, and crunchy candied pecans over a bed of mixed greens.

It’s a perfect starter or side dish for a harvest-themed dinner party.

Ingredients:

• 4 ripe but firm pears, halved and cored
• 1 tbsp olive oil
• Salt and black pepper to taste
• 6 cups mixed salad greens
• ½ cup Gorgonzola cheese, crumbled
• ½ cup candied pecans
• ¼ cup dried cranberries
• 3 tbsp balsamic vinegar
• 2 tbsp honey
• ¼ cup olive oil (for dressing)

Instructions:

1. Preheat oven to 400°F (200°C). Brush pear halves with olive oil and season with salt and pepper. Roast for 15–20 minutes until tender and caramelized.
2. In a small bowl, whisk together balsamic vinegar, honey, and olive oil to make a dressing.
3. Arrange salad greens on a large platter. Top with roasted pears, crumbled Gorgonzola, candied pecans, and dried cranberries.
4. Drizzle the salad with dressing just before serving.

This salad perfectly balances sweet, savory, and tangy flavors, capturing the essence of fall.

It adds elegance and color to any dinner party spread, making it a seasonal favorite for guests.

Sage and Brown Butter Pumpkin Pasta

This creamy pumpkin pasta is a rich, comforting fall dish.

Brown butter and fresh sage enhance the pumpkin flavor, making it perfect as a main course or side for a harvest dinner.

Ingredients:

• 12 oz fettuccine or pappardelle
• 2 tbsp unsalted butter
• ½ cup pumpkin puree
• ½ cup heavy cream
• ¼ tsp nutmeg
• 2 tbsp fresh sage, chopped
• ¼ cup grated Parmesan cheese
• Salt and black pepper to taste
• Toasted pine nuts for garnish

Instructions:

1. Cook pasta according to package instructions, reserving ½ cup pasta water. Drain and set aside.
2. In a skillet, melt butter over medium heat. Cook until it turns golden brown and has a nutty aroma.
3. Add sage and sauté for 1 minute. Stir in pumpkin puree, cream, and nutmeg. Cook until smooth and warmed through.
4. Toss in cooked pasta, adding reserved pasta water as needed to reach desired sauce consistency.
5. Season with salt and pepper, sprinkle with Parmesan, and garnish with pine nuts.

This pasta combines the essence of autumn in every bite.

It’s creamy, flavorful, and elegant enough to impress dinner party guests.

Cranberry-Apple Glazed Turkey Breast

A succulent turkey breast glazed with a sweet-tart cranberry and apple sauce.

This dish is festive, full of fall flavors, and ideal for a smaller dinner party.

Ingredients:

• 3–4 lb boneless turkey breast
• Salt and black pepper
• 2 tbsp olive oil
• 1 cup fresh cranberries
• 1 apple, peeled, cored, and chopped
• ¼ cup maple syrup
• ¼ cup orange juice
• 1 tsp cinnamon

Instructions:

1. Preheat oven to 375°F (190°C). Season turkey breast with salt and pepper.
2. In a skillet, heat olive oil and sear turkey on all sides until golden brown. Transfer to a roasting pan.
3. In a saucepan, combine cranberries, apple, maple syrup, orange juice, and cinnamon. Cook over medium heat until cranberries burst and apples soften.
4. Brush glaze over turkey and roast for 50–60 minutes, basting halfway through, until internal temperature reaches 165°F (74°C).
5. Let rest 10 minutes before slicing. Serve with remaining glaze.

The tangy cranberry-apple glaze elevates tender turkey, making it a show-stopping centerpiece for any fall harvest dinner.

Roasted Brussels Sprouts with Balsamic Glaze and Pecans

Crispy roasted Brussels sprouts tossed with toasted pecans and drizzled with sweet balsamic glaze.

A crunchy, flavorful side dish that pairs perfectly with autumn mains.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 2 tbsp olive oil
• Salt and black pepper
• ½ cup pecans, toasted
• 3 tbsp balsamic glaze

Instructions:

1. Preheat oven to 400°F (200°C). Toss Brussels sprouts with olive oil, salt, and pepper.
2. Spread on a baking sheet in a single layer and roast for 20–25 minutes, turning halfway through, until golden and crispy.
3. Remove from oven, toss with toasted pecans, and drizzle with balsamic glaze.
4. Serve warm.

This dish offers the perfect balance of bitter, sweet, and nutty flavors, making it an essential fall side for a dinner party.

Sweet Potato and Sausage Casserole

A comforting baked casserole of sweet potatoes, savory sausage, and autumn spices.

This hearty dish is ideal for feeding a crowd at a fall harvest dinner.

Ingredients:

• 3 large sweet potatoes, peeled and cubed
• 1 lb Italian sausage, casings removed
• 1 onion, diced
• 2 garlic cloves, minced
• 1 tsp smoked paprika
• ½ tsp cinnamon
• Salt and black pepper
• ½ cup grated cheddar cheese
• ¼ cup chopped fresh parsley

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a skillet, cook sausage over medium heat until browned. Remove and set aside.
3. In the same skillet, sauté onion and garlic until soft. Add sweet potatoes, paprika, cinnamon, salt, and pepper. Cook 5–7 minutes until slightly tender.
4. Combine sausage and sweet potato mixture in a baking dish. Top with cheddar cheese.
5. Bake for 25–30 minutes until cheese is melted and bubbly. Sprinkle with parsley before serving.

This casserole is hearty, comforting, and packed with fall flavors.

It’s perfect as a side or main for a harvest dinner.

Autumn Harvest Flatbread with Caramelized Onions and Goat Cheese

A crisp flatbread topped with caramelized onions, roasted squash, and creamy goat cheese.

Elegant yet simple, it’s perfect as an appetizer or side dish for a fall dinner party.

Ingredients:

• 1 pre-made pizza or flatbread crust
• 2 tbsp olive oil
• 2 large onions, thinly sliced
• 1 cup roasted butternut squash, diced
• ½ cup goat cheese, crumbled
• 1 tsp fresh thyme
• Salt and pepper to taste

Instructions:

1. Preheat oven to 425°F (220°C).
2. Heat olive oil in a skillet over medium heat. Add onions and cook slowly until caramelized, about 20–25 minutes. Season with salt and pepper.
3. Place flatbread on a baking sheet. Spread caramelized onions evenly, then top with roasted squash and goat cheese. Sprinkle with thyme.
4. Bake for 10–12 minutes until flatbread is crisp and cheese slightly melted.
5. Slice and serve warm.

Sweet onions, roasted squash, and tangy goat cheese combine to create a flavorful and elegant flatbread that’s perfect for a fall harvest appetizer.

Spiced Pear Crisp with Oat Topping

A warm, comforting dessert with tender spiced pears under a golden oat and nut topping.

Perfect for rounding out a harvest dinner party menu.

Ingredients:

• 4–5 ripe pears, peeled, cored, and sliced
• 2 tbsp lemon juice
• ¼ cup brown sugar
• ½ tsp cinnamon
• ¼ tsp nutmeg
• ½ cup rolled oats
• ¼ cup all-purpose flour
• ¼ cup brown sugar
• 3 tbsp unsalted butter, melted
• ¼ cup chopped pecans

Instructions:

1. Preheat oven to 350°F (175°C). Toss pears with lemon juice, ¼ cup brown sugar, cinnamon, and nutmeg. Place in a greased baking dish.
2. In a small bowl, combine oats, flour, ¼ cup brown sugar, melted butter, and pecans to form the topping.
3. Sprinkle topping evenly over pears.
4. Bake for 30–35 minutes until pears are tender and topping is golden brown. Serve warm, optionally with vanilla ice cream.

This pear crisp offers warm spices and a sweet, crunchy topping that celebrate the flavors of autumn.

It’s the perfect cozy dessert for a fall harvest dinner.

Roasted Beet and Goat Cheese Salad with Maple Vinaigrette

Earthy roasted beets paired with creamy goat cheese, candied pecans, and a sweet maple vinaigrette.

This salad is colorful, elegant, and bursting with fall flavors.

Ingredients:

• 4 medium beets, peeled and quartered
• 2 tbsp olive oil
• Salt and black pepper to taste
• 4 cups mixed greens
• ½ cup goat cheese, crumbled
• ¼ cup candied pecans
• 2 tbsp olive oil (for dressing)
• 1 tbsp apple cider vinegar
• 1 tbsp pure maple syrup
• ½ tsp Dijon mustard

Instructions:

1. Preheat oven to 400°F (200°C). Toss beets with olive oil, salt, and pepper. Roast for 35–40 minutes until tender. Let cool slightly, then slice.
2. In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, and Dijon mustard to make vinaigrette.
3. Arrange mixed greens on a platter. Top with roasted beets, goat cheese, and candied pecans.
4. Drizzle with maple vinaigrette before serving.

Sweet, earthy, and tangy, this salad is a beautiful and fresh addition to a fall dinner table.

Butternut Squash and Sage Soup

A creamy, velvety soup featuring roasted butternut squash and aromatic sage.

Perfect as a starter for a cozy harvest dinner party.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 2 tbsp olive oil
• Salt and black pepper
• 1 onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1 tsp fresh sage, chopped
• ½ cup heavy cream or coconut milk (optional)

Instructions:

1. Preheat oven to 400°F (200°C). Toss squash with 1 tbsp olive oil, salt, and pepper. Roast for 25–30 minutes until tender.
2. In a large pot, heat remaining olive oil over medium heat. Sauté onion and garlic until softened.
3. Add roasted squash, broth, and sage. Simmer for 10–15 minutes.
4. Use an immersion blender to puree until smooth. Stir in cream if desired. Adjust seasoning.
5. Serve warm, garnished with a drizzle of cream or sage leaves.

This soup embodies fall comfort—smooth, slightly sweet, and aromatic, making it an ideal starter.

Apple, Caramelized Onion, and Brie Tart

A savory-sweet tart with tender apples, caramelized onions, and melted Brie cheese on a flaky pastry crust.

Elegant for an appetizer or side.

Ingredients:

• 1 sheet puff pastry, thawed
• 2 apples, thinly sliced
• 1 large onion, thinly sliced
• 1 tbsp olive oil
• ½ tsp salt
• ½ tsp black pepper
• 4 oz Brie cheese, sliced
• 1 tsp fresh thyme

Instructions:

1. Preheat oven to 400°F (200°C). Heat olive oil in a skillet, sauté onions until golden and caramelized. Season with salt and pepper.
2. Roll out puff pastry on a baking sheet. Arrange caramelized onions and apple slices on top, leaving a 1-inch border.
3. Place Brie slices evenly over the tart and sprinkle with thyme. Fold edges slightly inward.
4. Bake for 20–25 minutes until pastry is golden and cheese melted.
5. Slice and serve warm.

This tart balances sweet apples with savory Brie, adding sophistication and seasonal flair to a dinner party.

Maple-Roasted Carrots and Parsnips

Tender, caramelized carrots and parsnips roasted with maple syrup and warm spices. A simple yet elegant fall side dish.

Ingredients:

• 4 carrots, peeled and cut into sticks
• 4 parsnips, peeled and cut into sticks
• 2 tbsp olive oil
• 2 tbsp pure maple syrup
• ½ tsp cinnamon
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss carrots and parsnips with olive oil, maple syrup, cinnamon, salt, and pepper.
2. Spread on a baking sheet in a single layer and roast for 25–30 minutes until tender and caramelized, turning halfway through.
3. Garnish with fresh parsley before serving.

These sweet, spiced root vegetables are a colorful, flavorful side that pairs beautifully with any harvest main dish.

Roasted Chicken with Apple, Fennel, and Sage

A juicy roast chicken infused with sweet apples, fragrant fennel, and sage, creating a beautiful centerpiece for a fall dinner party.

Ingredients:

• 1 whole chicken (4–5 lbs)
• Salt and black pepper
• 2 tbsp olive oil
• 1 apple, sliced
• 1 bulb fennel, sliced
• 1 onion, quartered
• 3 garlic cloves
• 2 tsp fresh sage, chopped

Instructions:

1. Preheat oven to 425°F (220°C). Rub chicken with olive oil, salt, and pepper.
2. Stuff cavity with apple slices, fennel, onion, and garlic. Sprinkle sage over the chicken.
3. Roast for 1 hour 20 minutes until chicken reaches 165°F (74°C). Let rest 10 minutes before carving.
4. Serve with roasted apples and fennel on the side.

This roast chicken combines sweet, savory, and aromatic flavors, making it the ultimate fall harvest centerpiece.

Pear and Gingerbread Trifle

A layered dessert combining spiced gingerbread, poached pears, and whipped cream. Perfect for a fall dinner party finale.

Ingredients:

• 1 store-bought or homemade gingerbread cake
• 3 pears, peeled, cored, and sliced
• ½ cup brown sugar
• ½ tsp cinnamon
• ½ tsp ginger
• 1 cup heavy cream
• 2 tbsp powdered sugar

Instructions:

1. In a saucepan, poach pear slices with brown sugar, cinnamon, and ginger for 10 minutes until tender. Let cool.
2. Whip heavy cream with powdered sugar until soft peaks form.
3. Cut gingerbread into cubes. In a trifle dish, layer gingerbread, poached pears, and whipped cream. Repeat layers until dish is full.
4. Chill for at least 1 hour before serving.

This trifle is a festive, flavorful dessert that captures autumn warmth, perfect for ending a harvest dinner on a sweet note.

Roasted Garlic and Herb Mashed Potatoes

Creamy mashed potatoes infused with roasted garlic and fresh herbs.

This comforting side is perfect for a fall harvest dinner.

Ingredients:

• 2 lbs Yukon Gold potatoes, peeled and cubed
• 1 whole garlic bulb
• 3 tbsp olive oil
• ½ cup butter
• ½ cup milk or cream
• 1 tsp fresh rosemary, chopped
• 1 tsp fresh thyme, chopped
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Slice the top off garlic bulb, drizzle with olive oil, wrap in foil, and roast for 30–35 minutes until soft.
2. Boil potatoes in salted water until tender, about 15–20 minutes. Drain and return to pot.
3. Squeeze roasted garlic into potatoes, add butter, milk, rosemary, and thyme. Mash until creamy.
4. Season with salt and pepper, and serve warm.

Rich, creamy, and aromatic, these mashed potatoes are a must-have side that elevates any fall dinner spread.

Caramelized Onion and Mushroom Galette

A rustic, savory galette with sweet caramelized onions, earthy mushrooms, and a flaky pastry crust.

Elegant yet approachable for a harvest dinner party.

Ingredients:

• 1 sheet puff pastry or pie crust
• 2 tbsp olive oil
• 2 large onions, thinly sliced
• 8 oz mushrooms, sliced
• 2 garlic cloves, minced
• 1 tsp fresh thyme
• Salt and pepper to taste
• ½ cup shredded Gruyère or mozzarella cheese

Instructions:

1. Preheat oven to 400°F (200°C). Heat olive oil in a skillet, sauté onions until caramelized, about 20 minutes. Add mushrooms, garlic, thyme, salt, and pepper; cook 5 more minutes.
2. Roll out pastry and place filling in the center, leaving a 2-inch border. Sprinkle cheese over filling.
3. Fold edges over filling to create a rustic tart. Bake for 25–30 minutes until golden.
4. Slice and serve warm.

The combination of sweet onions, savory mushrooms, and gooey cheese makes this galette a standout appetizer or side dish for fall gatherings.

Autumn Harvest Grain Bowl

A hearty, nutritious bowl featuring roasted fall vegetables, grains, and a tangy maple-tahini dressing.

Perfect as a main or side dish for a harvest dinner.

Ingredients:

• 1 cup quinoa or farro, cooked
• 1 small butternut squash, cubed
• 2 carrots, sliced
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 cup kale, chopped
• ¼ cup dried cranberries
• ¼ cup pumpkin seeds
• 3 tbsp tahini
• 1 tbsp maple syrup
• 1 tbsp apple cider vinegar
• 2–3 tbsp warm water

Instructions:

1. Preheat oven to 400°F (200°C). Toss squash and carrots with olive oil, salt, and pepper. Roast 25–30 minutes until tender.
2. Steam or sauté kale until wilted.
3. In a small bowl, whisk tahini, maple syrup, apple cider vinegar, and water to make dressing. Adjust consistency as needed.
4. Assemble bowls with cooked grains, roasted vegetables, kale, cranberries, and pumpkin seeds. Drizzle with dressing.

Colorful, flavorful, and nutrient-packed, this grain bowl is a versatile dish that showcases the best of fall produce.

Maple-Glazed Roasted Root Vegetables

Sweet and savory roasted root vegetables glazed with maple syrup.

A simple yet elegant side for any fall dinner table.

Ingredients:

• 3 carrots, peeled and cut into sticks
• 3 parsnips, peeled and cut into sticks
• 2 sweet potatoes, cubed
• 2 tbsp olive oil
• 2 tbsp maple syrup
• ½ tsp cinnamon
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss vegetables with olive oil, maple syrup, cinnamon, salt, and pepper.
2. Spread in a single layer on a baking sheet. Roast 30–35 minutes, turning halfway through, until caramelized.
3. Serve warm.

These vegetables are naturally sweet with a hint of warmth from cinnamon, making them a perfect fall side dish.

Pumpkin Cheesecake with Gingersnap Crust

A creamy, spiced pumpkin cheesecake with a crunchy gingersnap crust. A festive dessert that captures autumn flavors beautifully.

Ingredients:

• 1 ½ cups gingersnap crumbs
• ¼ cup butter, melted
• 16 oz cream cheese, softened
• 1 cup pumpkin puree
• ¾ cup sugar
• 2 eggs
• 1 tsp vanilla extract
• 1 tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp ground ginger

Instructions:

1. Preheat oven to 350°F (175°C). Mix gingersnap crumbs and melted butter; press into a springform pan.
2. In a bowl, beat cream cheese until smooth. Add pumpkin, sugar, eggs, vanilla, and spices; mix until combined.
3. Pour filling over crust. Bake 50–60 minutes until set. Cool, then refrigerate at least 4 hours.
4. Serve with whipped cream or caramel drizzle.

This pumpkin cheesecake combines creamy, spiced filling with a crunchy crust, making it a festive and indulgent dessert for fall gatherings.