26 Easy and Delicious Fall Vegetable Recipes You’ll Love

Autumn is the season of rich colors, crisp air, and the comforting flavors of harvest vegetables.

From the earthy sweetness of roasted root vegetables to the vibrant greens of kale and Brussels sprouts, fall vegetables offer endless possibilities for delicious, nutritious meals.

Whether you’re looking for cozy soups, hearty casseroles, elegant side dishes, or vegetarian mains, this collection of 26 fall harvest vegetable recipes will inspire your kitchen this season.

Each recipe is designed to highlight the natural flavors of the season while incorporating creative twists to keep your meals exciting and satisfying.

From roasted delicata squash with sage and pecans to stuffed acorn squash with quinoa and cranberries, these recipes celebrate the versatility of seasonal produce.

You’ll find dishes perfect for weeknight dinners, holiday gatherings, and everything in between.

With an emphasis on wholesome ingredients, bold flavors, and easy-to-follow methods, these recipes make fall cooking both approachable and delightful.

26 Easy and Delicious Fall Vegetable Recipes You’ll Love

Fall is the perfect time to embrace the season’s vegetable bounty. These 26 fall harvest vegetable recipes showcase the versatility, flavor, and nutrition of autumn produce.

By incorporating these recipes into your meal rotation, you can enjoy cozy, colorful, and creative dishes that capture the essence of fall.

Whether you’re roasting, baking, sautéing, or simmering, these recipes make it easy to bring the vibrant tastes of the harvest into your home.

Embrace the season, savor the flavors, and let these recipes inspire your fall cooking adventures.

Autumn Roasted Root Vegetable Medley

This roasted root vegetable medley brings out the natural sweetness of fall’s harvest.

Carrots, parsnips, sweet potatoes, and beets are tossed with aromatic herbs and a drizzle of maple syrup, creating a colorful, flavorful dish perfect as a side for any autumn meal.

Ingredients:

• 2 large carrots, peeled and cut into 1-inch pieces
• 2 parsnips, peeled and cut into 1-inch pieces
• 1 medium sweet potato, peeled and cubed
• 1 small red beet, peeled and cubed
• 3 tablespoons olive oil
• 1 tablespoon pure maple syrup
• 1 teaspoon fresh thyme leaves
• 1 teaspoon fresh rosemary, finely chopped
• Salt and freshly ground black pepper, to taste
• Optional: a handful of chopped parsley for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a large mixing bowl, combine all the prepared vegetables. Drizzle with olive oil and maple syrup, then sprinkle the thyme, rosemary, salt, and pepper. Toss until evenly coated.
3. Spread the vegetables in a single layer on a large baking sheet. Roast for 35–40 minutes, stirring halfway through to ensure even caramelization.
4. Check for doneness: vegetables should be tender and lightly browned on the edges.
5. Remove from the oven and let cool slightly before transferring to a serving dish. Garnish with fresh parsley if desired.

This vibrant roasted root vegetable medley captures the essence of fall in every bite, offering a perfect balance of sweetness, earthiness, and aromatic herbs.

It pairs beautifully with roasted meats or can be enjoyed as a hearty vegetarian main.

Harvest Vegetable and Quinoa Stew

A warming and nourishing stew filled with fall vegetables and protein-rich quinoa.

This dish is hearty, comforting, and brimming with seasonal flavors—ideal for chilly autumn evenings.

Ingredients:

• 1 cup quinoa, rinsed
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 medium carrots, diced
• 2 stalks celery, diced
• 1 small butternut squash, peeled and cubed
• 1 zucchini, diced
• 4 cups vegetable broth
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• Salt and freshly ground black pepper, to taste
• 1 cup kale, chopped
• 2 tablespoons fresh parsley, chopped

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté the onion and garlic for 3–4 minutes until fragrant and translucent.
2. Add carrots, celery, butternut squash, and zucchini. Stir and cook for 5–6 minutes to soften slightly.
3. Pour in the vegetable broth, then add quinoa, smoked paprika, cumin, salt, and pepper. Bring the mixture to a boil, then reduce heat and simmer for 20–25 minutes until quinoa is cooked and vegetables are tender.
4. Stir in the chopped kale and cook for an additional 3–4 minutes until wilted.
5. Remove from heat and garnish with fresh parsley before serving.

This harvest vegetable and quinoa stew is a wholesome, nutrient-packed dish that celebrates the bounty of fall.

Its combination of textures and flavors makes it a cozy, satisfying meal that can be enjoyed on its own or with crusty bread.

Fall Vegetable Gratin with Sage and Garlic

This creamy, cheesy vegetable gratin layers fall vegetables with a flavorful garlic-sage cream, then bakes to golden perfection.

It’s an elegant side dish that elevates seasonal produce with richness and aroma.

Ingredients:

• 2 medium Yukon gold potatoes, thinly sliced
• 1 medium sweet potato, thinly sliced
• 1 small butternut squash, peeled and thinly sliced
• 1 medium zucchini, thinly sliced
• 2 tablespoons butter
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1 1/2 cups milk
• 1/2 cup heavy cream
• 1 teaspoon chopped fresh sage
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup grated Gruyère or sharp cheddar cheese
• 1/4 cup grated Parmesan cheese

Instructions:

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter.
2. In a medium saucepan, melt butter over medium heat. Add garlic and cook for 1 minute until fragrant. Stir in flour and cook for another minute, whisking constantly.
3. Gradually whisk in milk and cream until smooth. Cook for 5–6 minutes until slightly thickened, then stir in sage, salt, and pepper.
4. Arrange a layer of potato slices at the bottom of the prepared dish. Add a layer of sweet potato, squash, and zucchini. Pour a portion of the cream sauce over the vegetables. Repeat layers until all ingredients are used, finishing with sauce on top.
5. Sprinkle Gruyère and Parmesan over the top. Cover with foil and bake for 30 minutes. Remove foil and bake an additional 20–25 minutes until the top is golden and bubbly.
6. Let the gratin rest for 5–10 minutes before serving.

This fall vegetable gratin combines creamy, cheesy richness with the natural sweetness of seasonal produce.

It’s a comforting, elegant dish that’s perfect for special dinners or cozy family meals during the autumn months.

Maple-Glazed Autumn Vegetable Skillet

A quick and vibrant fall side dish, this skillet recipe highlights seasonal vegetables with a touch of maple syrup.

The natural sweetness of carrots, Brussels sprouts, and butternut squash is enhanced by a hint of cinnamon, creating a perfect balance of savory and sweet flavors.

Ingredients:

• 2 cups Brussels sprouts, halved
• 2 medium carrots, sliced into thin rounds
• 1 small butternut squash, cubed
• 2 tablespoons olive oil
• 2 tablespoons pure maple syrup
• 1/2 teaspoon ground cinnamon
• Salt and freshly ground black pepper, to taste
• 1 tablespoon toasted pumpkin seeds, for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the Brussels sprouts, carrots, and butternut squash. Sauté for 8–10 minutes until vegetables begin to soften.
2. Drizzle the maple syrup over the vegetables and sprinkle with cinnamon, salt, and pepper. Stir well to coat evenly.
3. Continue to cook for another 5–7 minutes, stirring occasionally, until vegetables are tender and caramelized.
4. Transfer to a serving dish and sprinkle with toasted pumpkin seeds for added crunch.

This maple-glazed autumn vegetable skillet is a quick, flavorful way to enjoy the colors and tastes of fall.

It pairs wonderfully with roasted meats or as a standalone vegetarian dish.

Harvest Vegetable and Lentil Curry

This hearty fall curry blends lentils with seasonal vegetables like pumpkin, sweet potatoes, and spinach.

Warm spices such as turmeric, cumin, and coriander make it aromatic and comforting, perfect for a cozy evening.

Ingredients:

• 1 cup red lentils, rinsed
• 1 tablespoon coconut oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 small pumpkin, peeled and cubed
• 1 medium sweet potato, peeled and cubed
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon chili flakes (optional)
• 3 cups vegetable broth
• 2 cups fresh spinach
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat coconut oil in a large pot over medium heat. Sauté onion, garlic, and ginger for 3–4 minutes until fragrant.
2. Add pumpkin and sweet potato, along with turmeric, cumin, coriander, and chili flakes. Stir for 1–2 minutes to toast the spices.
3. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 20 minutes until vegetables are tender.
4. Add the lentils and cook for an additional 15 minutes until the lentils are soft and the curry has thickened. Stir in fresh spinach until wilted.
5. Season with salt and pepper. Serve hot, garnished with fresh cilantro.

This harvest vegetable and lentil curry is a rich, nourishing dish full of fall flavors.

It’s perfect served over rice or with warm naan for a satisfying vegetarian meal.

Fall Vegetable Stuffed Acorn Squash

Roasted acorn squash filled with a savory mixture of wild rice, mushrooms, and cranberries creates a visually stunning and flavorful fall dish.

It’s hearty, nutritious, and perfect as a side or a vegetarian main course.

Ingredients:

• 2 medium acorn squashes, halved and seeded
• 1 cup cooked wild rice
• 1 cup mushrooms, chopped
• 1 small onion, chopped
• 1 clove garlic, minced
• 1/4 cup dried cranberries
• 2 tablespoons olive oil
• 1 teaspoon fresh thyme leaves
• Salt and pepper, to taste
• 2 tablespoons chopped pecans, for garnish

Instructions:

1. Preheat oven to 375°F (190°C). Brush acorn squash halves with 1 tablespoon olive oil and season with salt and pepper. Place cut-side down on a baking sheet and roast for 25–30 minutes until tender.
2. Meanwhile, heat the remaining olive oil in a skillet over medium heat. Sauté onion, garlic, and mushrooms for 5–6 minutes until softened. Stir in cooked wild rice, cranberries, thyme, salt, and pepper. Cook for another 2–3 minutes to combine flavors.
3. Remove squash from oven and carefully flip cut-side up. Fill each half with the rice and vegetable mixture. Return to oven and bake for another 15 minutes until heated through.
4. Garnish with chopped pecans before serving.

These fall vegetable stuffed acorn squashes offer a delicious and festive way to showcase seasonal produce.

The combination of savory, sweet, and nutty flavors makes this dish a memorable addition to any autumn table.

Roasted Brussels Sprouts with Cranberries and Pecans

This festive side dish combines the natural earthiness of Brussels sprouts with the sweetness of dried cranberries and the crunch of toasted pecans.

A simple balsamic glaze ties everything together, creating a perfect fall accompaniment for any meal.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1/4 cup dried cranberries
• 1/4 cup pecans, toasted and chopped
• 2 tablespoons balsamic vinegar
• 1 teaspoon honey

Instructions:

1. Preheat oven to 400°F (200°C). Toss Brussels sprouts with olive oil, salt, and pepper. Spread on a baking sheet in a single layer.
2. Roast for 20–25 minutes, shaking the pan halfway through, until sprouts are golden and tender.
3. Meanwhile, mix balsamic vinegar and honey in a small bowl.
4. Remove sprouts from oven and transfer to a serving dish. Toss with cranberries, pecans, and the balsamic-honey glaze.
5. Serve warm.

This dish balances savory, sweet, and tangy flavors, making roasted Brussels sprouts with cranberries and pecans a standout fall side that’s simple yet elegant.

Autumn Vegetable and Chickpea Sheet Pan Dinner

A one-pan meal that highlights fall vegetables like carrots, sweet potatoes, and cauliflower paired with protein-rich chickpeas.

Roasted with aromatic spices, this dish is easy, wholesome, and full of flavor.

Ingredients:

• 1 cup chickpeas, drained and rinsed
• 2 medium carrots, sliced
• 1 medium sweet potato, cubed
• 1 small head cauliflower, cut into florets
• 3 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss chickpeas and vegetables with olive oil, smoked paprika, cumin, salt, and pepper.
3. Spread in a single layer on a baking sheet. Roast for 25–30 minutes, tossing halfway through, until vegetables are tender and chickpeas are slightly crispy.
4. Garnish with fresh parsley before serving.

This sheet pan dinner is both nutritious and effortless, perfect for a busy weeknight while showcasing the best flavors of the fall harvest.

Spiced Carrot and Parsnip Soup

A creamy, warming soup made with fall’s sweetest root vegetables and a hint of warming spices.

Perfect for a cozy lunch or a starter at dinner.

Ingredients:

• 4 large carrots, peeled and chopped
• 2 parsnips, peeled and chopped
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 4 cups vegetable broth
• Salt and pepper, to taste
• 1/2 cup coconut milk or cream

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until softened, about 3–4 minutes.
2. Add carrots, parsnips, cumin, and cinnamon. Cook for 2–3 minutes to release the spices’ aroma.
3. Pour in vegetable broth, bring to a boil, then simmer for 20–25 minutes until vegetables are tender.
4. Use an immersion blender to puree the soup until smooth. Stir in coconut milk, season with salt and pepper, and heat through.
5. Serve hot with a drizzle of extra coconut milk if desired.

This spiced carrot and parsnip soup is silky, comforting, and perfectly embodies the flavors of fall, making it an ideal starter or light meal.

Fall Vegetable Stir-Fry with Maple-Sesame Sauce

A quick, colorful stir-fry featuring fall vegetables like broccoli, bell peppers, and squash, coated in a sweet and savory maple-sesame sauce. Perfect for a weeknight dinner.

Ingredients:

• 1 cup broccoli florets
• 1 red bell pepper, sliced
• 1 small yellow squash, sliced
• 1 tablespoon vegetable oil
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon maple syrup
• 1 teaspoon sesame oil
• 1 teaspoon toasted sesame seeds

Instructions:

1. Heat vegetable oil in a large skillet or wok over medium-high heat. Add garlic and sauté for 30 seconds.
2. Add broccoli, bell pepper, and squash. Stir-fry for 5–6 minutes until tender-crisp.
3. In a small bowl, whisk together soy sauce, maple syrup, and sesame oil. Pour over vegetables and toss to coat evenly.
4. Sprinkle with sesame seeds and serve immediately.

This maple-sesame stir-fry is a quick, flavorful way to enjoy a rainbow of fall vegetables, making it a vibrant addition to any meal.

Roasted Butternut Squash and Apple Salad

A warm fall salad combining roasted butternut squash, sweet apples, and mixed greens.

A maple-Dijon vinaigrette ties all the flavors together for a seasonal delight.

Ingredients:

• 2 cups butternut squash, cubed
• 1 apple, diced
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 4 cups mixed salad greens
• 1/4 cup dried cranberries
• 1/4 cup toasted walnuts
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon maple syrup

Instructions:

1. Preheat oven to 400°F (200°C). Toss butternut squash and apple with olive oil, salt, and pepper. Roast for 20–25 minutes until tender.
2. In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, and maple syrup for the dressing.
3. In a large salad bowl, combine roasted squash, apples, mixed greens, cranberries, and walnuts. Drizzle with dressing and toss gently.

This roasted butternut squash and apple salad balances sweet, nutty, and tangy flavors, making it a fresh and hearty way to enjoy fall produce.

Creamy Fall Vegetable Pasta

A comforting pasta dish that celebrates autumn vegetables like pumpkin, spinach, and mushrooms in a creamy garlic sauce.

It’s perfect for a cozy dinner that feels indulgent yet wholesome.

Ingredients:

• 8 oz pasta (penne or fettuccine)
• 1 tablespoon olive oil
• 1 cup mushrooms, sliced
• 1 cup pumpkin puree
• 2 cups fresh spinach
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• Salt and pepper, to taste
• Pinch of nutmeg

Instructions:

1. Cook pasta according to package directions. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Sauté mushrooms and garlic for 4–5 minutes.
3. Stir in pumpkin puree, heavy cream, and nutmeg. Simmer for 3–4 minutes until sauce thickens slightly.
4. Add cooked pasta and fresh spinach. Toss to coat evenly and cook until spinach wilts.
5. Season with salt, pepper, and Parmesan cheese before serving.

This creamy fall vegetable pasta combines comforting textures with the rich flavors of seasonal produce, making it a satisfying main course for any autumn evening.

Autumn Roasted Cauliflower Steaks with Sage Butter

Thick cauliflower steaks are roasted to perfection and topped with a fragrant sage-butter sauce.

This simple yet elegant dish highlights the nutty flavor of cauliflower and makes a stunning fall side or vegetarian main.

Ingredients:

• 1 large cauliflower, trimmed and sliced into 1-inch thick steaks
• 3 tablespoons olive oil
• Salt and pepper, to taste
• 4 tablespoons unsalted butter
• 1 tablespoon fresh sage, chopped
• 1 clove garlic, minced

Instructions:

1. Preheat oven to 425°F (220°C). Brush both sides of the cauliflower steaks with olive oil and season with salt and pepper.
2. Arrange on a baking sheet and roast for 20–25 minutes, flipping halfway, until golden brown and tender.
3. In a small saucepan, melt butter over medium heat. Add sage and garlic, cooking for 1–2 minutes until fragrant.
4. Drizzle sage butter over roasted cauliflower steaks and serve immediately.

These roasted cauliflower steaks are rich, aromatic, and perfect for a seasonal fall dinner.

The sage butter adds a luxurious touch that enhances the natural flavor of the cauliflower.

Sweet Potato and Black Bean Enchiladas

A hearty and flavorful vegetarian enchilada dish packed with roasted sweet potatoes, black beans, and warm spices, finished with a tangy tomato sauce and melted cheese.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 can black beans, drained and rinsed
• 1 teaspoon chili powder
• 1 teaspoon cumin
• Salt and pepper, to taste
• 8 corn tortillas
• 1 1/2 cups enchilada sauce
• 1 cup shredded cheese (cheddar or Monterey Jack)
• 2 tablespoons olive oil

Instructions:

1. Preheat oven to 400°F (200°C). Toss sweet potato cubes with olive oil, chili powder, cumin, salt, and pepper. Roast for 20–25 minutes until tender.
2. Mix roasted sweet potatoes with black beans in a bowl.
3. Spread a thin layer of enchilada sauce on the bottom of a baking dish. Fill each tortilla with the sweet potato-black bean mixture, roll up, and place seam-side down in the dish.
4. Pour remaining sauce over the enchiladas and sprinkle with cheese. Bake for 20 minutes until bubbly and golden.

These sweet potato and black bean enchiladas are satisfying, flavorful, and perfectly showcase the earthy sweetness of fall vegetables.

They’re a crowd-pleasing main dish for any season.

Harvest Vegetable Frittata

A fluffy, oven-baked frittata packed with fall vegetables like zucchini, bell peppers, and mushrooms.

This dish is perfect for breakfast, brunch, or a light dinner.

Ingredients:

• 6 large eggs
• 1/4 cup milk
• 1 small zucchini, diced
• 1 small bell pepper, diced
• 1 cup mushrooms, sliced
• 1 small onion, diced
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1/2 cup shredded cheese (optional)
• Fresh parsley, for garnish

Instructions:

1. Preheat oven to 375°F (190°C). Heat olive oil in an ovenproof skillet over medium heat. Sauté onion, zucchini, bell pepper, and mushrooms until softened, about 5–6 minutes.
2. In a bowl, whisk eggs with milk, salt, and pepper. Pour eggs over the vegetables in the skillet. Cook for 2–3 minutes until edges start to set.
3. Transfer skillet to oven and bake for 12–15 minutes until eggs are fully set. Sprinkle with cheese during the last 5 minutes of baking, if desired.
4. Garnish with fresh parsley before slicing and serving.

This harvest vegetable frittata is colorful, nutritious, and versatile. It’s a perfect way to enjoy a variety of seasonal vegetables any time of day.

Fall Ratatouille with Roasted Garlic

A classic French dish made with roasted fall vegetables including eggplant, zucchini, and bell peppers, simmered in a rich tomato sauce and enhanced with roasted garlic.

Ingredients:

• 1 small eggplant, diced
• 1 small zucchini, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 medium onion, diced
• 3 cloves garlic, roasted and mashed
• 2 tablespoons olive oil
• 1 can diced tomatoes (14 oz)
• 1 teaspoon fresh thyme
• Salt and pepper, to taste
• Fresh basil, for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss eggplant, zucchini, and bell peppers with olive oil, salt, and pepper. Roast for 20–25 minutes until tender and lightly browned.
2. In a large skillet, sauté onion in olive oil until translucent. Add roasted vegetables, roasted garlic, diced tomatoes, and thyme. Simmer for 10–15 minutes.
3. Season with salt and pepper and garnish with fresh basil before serving.

This fall ratatouille captures the deep, layered flavors of autumn vegetables and makes a comforting side or main dish, especially served with crusty bread.

Caramelized Onion, Mushroom, and Kale Galette

A rustic, free-form tart filled with caramelized onions, sautéed mushrooms, and tender kale.

Perfect for a fall brunch or light dinner, served warm with a side salad.

Ingredients:

• 1 sheet puff pastry or homemade pie dough
• 2 tablespoons olive oil
• 2 large onions, thinly sliced
• 1 cup mushrooms, sliced
• 2 cups chopped kale
• Salt and pepper, to taste
• 1/2 teaspoon thyme
• 1/2 cup shredded Gruyère cheese
• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat oven to 400°F (200°C). Heat olive oil in a skillet, sauté onions until golden and caramelized, about 15 minutes. Add mushrooms and kale, cooking until kale wilts. Season with salt, pepper, and thyme.
2. Roll out dough on a baking sheet. Spread vegetable mixture in the center, leaving a 2-inch border around edges. Sprinkle cheese on top.
3. Fold edges over the filling to create a rustic border. Brush with beaten egg.
4. Bake for 25–30 minutes until pastry is golden brown.

This caramelized onion, mushroom, and kale galette is rich, flavorful, and visually appealing.

It’s a perfect way to celebrate fall vegetables in a hearty, shareable dish.

Roasted Root Vegetable and Farro Salad

A hearty grain salad featuring roasted fall root vegetables like carrots, parsnips, and beets, tossed with nutty farro, fresh herbs, and a tangy vinaigrette.

Ingredients:

• 1 cup farro, cooked according to package instructions
• 2 carrots, diced
• 2 parsnips, diced
• 1 small beet, diced
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 2 tablespoons balsamic vinegar
• 1 teaspoon Dijon mustard
• 1/4 cup chopped fresh parsley
• 1/4 cup toasted walnuts

Instructions:

1. Preheat oven to 400°F (200°C). Toss carrots, parsnips, and beet with olive oil, salt, and pepper. Roast for 25–30 minutes until tender.
2. In a large bowl, whisk together balsamic vinegar, Dijon mustard, salt, and pepper.
3. Add cooked farro, roasted vegetables, parsley, and walnuts to the bowl. Toss to combine.
4. Serve warm or at room temperature.

This roasted root vegetable and farro salad is hearty, nutritious, and bursting with fall flavors.

It makes an excellent side dish or a satisfying vegetarian main.

Roasted Delicata Squash with Sage and Pecans

Delicata squash, with its sweet, creamy flesh and edible skin, is roasted to perfection and tossed with toasted pecans and fresh sage.

This dish is simple, flavorful, and perfect for fall.

Ingredients:

• 2 delicata squashes, halved and seeded
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1/4 cup pecans, toasted and chopped
• 1 tablespoon fresh sage, chopped
• 1 teaspoon maple syrup (optional)

Instructions:

1. Preheat oven to 400°F (200°C). Slice the squash into 1/2-inch thick half-moons and toss with olive oil, salt, and pepper.
2. Arrange on a baking sheet and roast for 20–25 minutes, flipping halfway through.
3. Remove from oven and toss with toasted pecans, sage, and maple syrup if desired.
4. Serve warm as a side dish.

Roasted delicata squash with sage and pecans offers a delightful mix of sweet, nutty, and earthy flavors, making it a standout side for fall meals.

Butternut Squash and Spinach Lasagna

Layers of roasted butternut squash, fresh spinach, ricotta, and pasta sheets are baked to create a rich, comforting, and vegetarian-friendly lasagna that’s perfect for fall.

Ingredients:

• 1 small butternut squash, peeled and cubed
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 9 lasagna noodles, cooked
• 2 cups fresh spinach
• 1 1/2 cups ricotta cheese
• 1 1/2 cups shredded mozzarella
• 1/2 teaspoon nutmeg
• 2 cups tomato sauce

Instructions:

1. Preheat oven to 375°F (190°C). Toss butternut squash with olive oil, salt, and pepper, and roast for 20 minutes until tender.
2. Mix ricotta with nutmeg and season with salt and pepper.
3. In a baking dish, layer noodles, roasted squash, spinach, ricotta mixture, tomato sauce, and mozzarella. Repeat layers, finishing with mozzarella on top.
4. Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10–15 minutes until golden and bubbly.

Butternut squash and spinach lasagna is a comforting, hearty dish that celebrates the flavors of fall while being both nutritious and satisfying.

Harvest Vegetable Shepherd’s Pie

A twist on a classic shepherd’s pie, this version uses hearty fall vegetables like carrots, parsnips, and mushrooms, topped with creamy mashed potatoes and baked to golden perfection.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 parsnips, diced
• 1 cup mushrooms, chopped
• 1 cup frozen peas
• 2 tablespoons tomato paste
• 1/2 teaspoon thyme
• Salt and pepper, to taste
• 3 cups mashed potatoes

Instructions:

1. Preheat oven to 400°F (200°C). Heat olive oil in a skillet, sauté onion and garlic until translucent. Add carrots, parsnips, mushrooms, tomato paste, thyme, salt, and pepper. Cook until vegetables are tender. Stir in peas.
2. Transfer vegetable mixture to a baking dish. Spread mashed potatoes over the top.
3. Bake for 20–25 minutes until the top is lightly golden.

This harvest vegetable shepherd’s pie is hearty, comforting, and a perfect way to highlight fall vegetables in a family-friendly dish.

Roasted Carrot and Beet Salad with Citrus Vinaigrette

Sweet roasted carrots and earthy beets are paired with a bright citrus vinaigrette and garnished with fresh herbs, making this a colorful and refreshing fall salad.

Ingredients:

• 3 carrots, peeled and sliced
• 2 medium beets, peeled and diced
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 3 cups mixed greens
• 2 tablespoons orange juice
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1/4 cup olive oil
• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss carrots and beets with olive oil, salt, and pepper. Roast for 25–30 minutes until tender.
2. Whisk together orange juice, lemon juice, Dijon mustard, and olive oil for vinaigrette.
3. Combine roasted vegetables with mixed greens, drizzle with vinaigrette, and garnish with parsley.

This roasted carrot and beet salad is a vibrant, healthy dish that captures the sweet and earthy flavors of fall vegetables.

Pumpkin and Chickpea Curry

A warming and hearty fall curry featuring pumpkin and chickpeas, seasoned with aromatic spices and coconut milk.

Perfect served with rice or flatbread.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 cups pumpkin, cubed
• 1 can chickpeas, drained and rinsed
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1/2 teaspoon chili powder
• 1 can coconut milk
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat olive oil in a large pot. Sauté onion, garlic, and ginger until fragrant.
2. Add pumpkin, chickpeas, and spices. Stir for 2–3 minutes.
3. Pour in coconut milk and simmer for 20 minutes until pumpkin is tender.
4. Season with salt and pepper, garnish with cilantro, and serve with rice or flatbread.

This pumpkin and chickpea curry is comforting, aromatic, and a perfect way to celebrate seasonal produce in a flavorful fall meal.

Autumn Ratatouille Tart

A rustic tart filled with layered slices of zucchini, eggplant, and bell peppers, baked in a flaky pastry shell with a tomato-herb base.

Ingredients:

• 1 sheet puff pastry
• 1 small eggplant, thinly sliced
• 1 zucchini, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 cup tomato sauce
• 1 teaspoon thyme
• Salt and pepper, to taste
• 1/2 cup grated Parmesan

Instructions:

1. Preheat oven to 400°F (200°C). Roll out puff pastry on a baking sheet. Spread tomato sauce over the base.
2. Arrange vegetables in overlapping layers on top of the sauce. Sprinkle with thyme, salt, pepper, and Parmesan.
3. Bake for 25–30 minutes until pastry is golden and vegetables are tender.

This autumn ratatouille tart is a beautiful and flavorful dish that showcases the vibrant colors and tastes of fall vegetables.

Balsamic Roasted Vegetable and Goat Cheese Pizza

A homemade pizza topped with balsamic-roasted fall vegetables, creamy goat cheese, and fresh arugula for a delicious, seasonal twist.

Ingredients:

• 1 pizza dough
• 1 cup assorted vegetables (zucchini, bell peppers, red onion), sliced
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 tablespoon balsamic vinegar
• 1/2 cup goat cheese
• 1/2 cup shredded mozzarella
• Fresh arugula, for topping

Instructions:

1. Preheat oven to 450°F (230°C). Toss vegetables with olive oil, balsamic vinegar, salt, and pepper. Roast for 15 minutes.
2. Roll out pizza dough, top with roasted vegetables, goat cheese, and mozzarella.
3. Bake for 12–15 minutes until crust is golden and cheese is melted. Top with fresh arugula before serving.

This balsamic roasted vegetable and goat cheese pizza is rich, flavorful, and a perfect way to enjoy fall vegetables in a fun and casual way.

Stuffed Acorn Squash with Quinoa and Cranberries

Acorn squash halves are roasted and filled with a savory-sweet mixture of quinoa, cranberries, nuts, and aromatic herbs, making a beautiful and hearty vegetarian dish.

Ingredients:

• 2 acorn squashes, halved and seeded
• 1 cup cooked quinoa
• 1/4 cup dried cranberries
• 1/4 cup chopped walnuts
• 1 small onion, diced
• 1 tablespoon olive oil
• 1 teaspoon thyme
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 375°F (190°C). Brush acorn squash halves with olive oil, season with salt and pepper, and roast cut-side down for 25 minutes.
2. Sauté onion in olive oil until soft. Mix with quinoa, cranberries, walnuts, thyme, salt, and pepper.
3. Fill squash halves with quinoa mixture and bake for an additional 15 minutes.

Stuffed acorn squash with quinoa and cranberries is a visually stunning, flavorful, and wholesome dish that celebrates the harvest season.