22 Delicious Fall Holiday Recipes You Need to Try

Fall is the perfect time to gather with family and friends, enjoy cozy flavors, and celebrate the beauty of the season.

From sweet desserts to hearty mains and flavorful sides, fall holiday recipes capture the essence of autumn with warm spices, seasonal produce, and comforting textures.

Whether you’re planning a Thanksgiving feast, a festive Halloween dinner, or simply want to enjoy the flavors of fall, these 22 fall holiday recipes will inspire your menu and bring joy to your table.

22 Delicious Fall Holiday Recipes You Need to Try

Fall is a season of warmth, comfort, and togetherness.

These 22 fall holiday recipes offer a variety of dishes—from savory mains and side dishes to sweet desserts—perfect for any autumn celebration.

Whether you’re hosting a large gathering or enjoying a quiet family dinner, these recipes will bring the flavors of the season to your table, making every meal feel festive and memorable.

Maple Pecan Stuffed Acorn Squash

This Maple Pecan Stuffed Acorn Squash is the ultimate fall holiday side dish.

Roasted acorn squash halves are filled with a sweet and nutty mixture of maple syrup, toasted pecans, dried cranberries, and aromatic spices.

It’s visually stunning and tastes like autumn on a plate, perfect for Thanksgiving or any festive gathering.

Ingredients:

• 2 medium acorn squash
• 3 tbsp olive oil
• Salt and black pepper to taste
• 1/2 cup pecans, roughly chopped
• 1/3 cup dried cranberries
• 1/4 cup breadcrumbs
• 2 tbsp maple syrup
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1 tbsp butter, melted

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Slice the acorn squash in half lengthwise and scoop out the seeds. Brush each half with olive oil and sprinkle with salt and black pepper.
3. Place squash cut-side down on a baking sheet and roast for 25-30 minutes, until tender.
4. Meanwhile, in a bowl, mix the chopped pecans, dried cranberries, breadcrumbs, cinnamon, nutmeg, and melted butter. Drizzle in maple syrup and toss until combined.
5. Remove the squash from the oven and turn cut-side up. Stuff each half generously with the pecan mixture.
6. Return to the oven and bake for an additional 15 minutes, allowing the filling to toast and caramelize slightly.
7. Remove from the oven and let cool slightly before serving.

This Maple Pecan Stuffed Acorn Squash is a warm, festive dish that combines the natural sweetness of squash with rich, nutty flavors.

It’s perfect as a centerpiece side for fall holiday dinners.

Cranberry Orange Glazed Roast Turkey

A classic holiday centerpiece with a twist, this Cranberry Orange Glazed Roast Turkey is infused with citrus and sweetness.

The tangy-sweet glaze adds a beautiful sheen and depth of flavor, making the turkey moist, flavorful, and perfect for Thanksgiving or Christmas celebrations.

Ingredients:

• 1 whole turkey (12-14 lbs)
• 1/2 cup unsalted butter, softened
• Salt and black pepper to taste
• 2 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried thyme
• 1 cup fresh cranberries
• 1/2 cup orange juice
• 1/4 cup honey
• 1 tbsp orange zest

Instructions:

1. Preheat the oven to 325°F (165°C).
2. Pat the turkey dry and rub the softened butter all over the skin. Season with salt, black pepper, garlic powder, onion powder, and thyme.
3. Place the turkey on a roasting rack inside a large roasting pan. Tent with foil and roast according to weight (approximately 15 minutes per pound).
4. While roasting, prepare the glaze by combining cranberries, orange juice, honey, and orange zest in a small saucepan. Simmer over medium heat until cranberries burst and the mixture thickens, about 10 minutes.
5. Brush the glaze over the turkey every 30 minutes during the last hour of roasting.
6. Remove the foil in the final 30 minutes to allow the skin to brown and crisp.
7. Once cooked to an internal temperature of 165°F (74°C), remove from the oven, let rest for 20 minutes, and carve.

This Cranberry Orange Glazed Roast Turkey delivers a stunning presentation and a flavor profile that perfectly balances sweet, tart, and savory notes.

It’s guaranteed to impress family and guests alike.

Pumpkin Spice Cheesecake Bars

Pumpkin Spice Cheesecake Bars are a decadent fall holiday dessert that combines creamy cheesecake with seasonal pumpkin flavors and warm spices.

Perfect for a dessert table or as a sweet ending to a festive meal.

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup brown sugar
• 1/2 cup unsalted butter, melted
• 16 oz cream cheese, softened
• 1 cup canned pumpkin puree
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp ground ginger

Instructions:

1. Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper.
2. In a bowl, combine graham cracker crumbs, brown sugar, and melted butter. Press mixture evenly into the bottom of the prepared pan. Bake for 8-10 minutes and allow to cool.
3. In a large mixing bowl, beat the cream cheese until smooth. Add pumpkin puree, sugar, eggs, vanilla, and spices. Mix until fully combined.
4. Pour the cheesecake mixture over the cooled crust and spread evenly.
5. Bake for 35-40 minutes, or until the edges are set and the center is slightly jiggly. Allow to cool completely at room temperature, then refrigerate for at least 2 hours before cutting.
6. Slice into bars and optionally dust with cinnamon or drizzle with caramel sauce.

These Pumpkin Spice Cheesecake Bars are rich, creamy, and bursting with fall flavors.

They’re a must-have dessert for holiday gatherings, bringing the perfect balance of spice and sweetness.

Spiced Apple Cider Glazed Ham

This Spiced Apple Cider Glazed Ham is a show-stopping fall holiday main dish.

The sweet and tangy glaze, infused with apple cider, brown sugar, and warm spices, caramelizes beautifully on the ham, creating a flavorful, juicy centerpiece perfect for Thanksgiving or Christmas.

Ingredients:

• 1 fully cooked bone-in ham (8-10 lbs)
• 1 cup apple cider
• 1/2 cup brown sugar
• 1/4 cup Dijon mustard
• 1/4 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp nutmeg
• 2 tbsp honey
• Whole cloves (optional, for studding)

Instructions:

1. Preheat the oven to 325°F (165°C). Score the surface of the ham in a diamond pattern, and if desired, stud with whole cloves.
2. In a small saucepan, combine apple cider, brown sugar, Dijon mustard, cinnamon, cloves, nutmeg, and honey. Simmer over medium heat until slightly thickened, about 10 minutes.
3. Place the ham in a roasting pan and brush generously with half of the glaze. Cover loosely with foil and bake for 1.5 hours, basting every 30 minutes with remaining glaze.
4. Remove the foil during the last 20 minutes to allow the glaze to caramelize and form a golden crust.
5. Remove from oven, let rest for 15 minutes, then slice and serve.

This Spiced Apple Cider Glazed Ham is tender, flavorful, and beautifully caramelized, making it a festive and aromatic centerpiece for your holiday table.

Harvest Roasted Root Vegetables

These Harvest Roasted Root Vegetables are a colorful and comforting side dish, perfect for fall holiday dinners.

A mix of carrots, parsnips, sweet potatoes, and beets roasted with rosemary, thyme, and olive oil creates a sweet and earthy flavor that complements any main course.

Ingredients:

• 2 large carrots, peeled and cut into 1-inch pieces
• 2 parsnips, peeled and cut into 1-inch pieces
• 1 large sweet potato, peeled and cubed
• 2 medium beets, peeled and cubed
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp fresh rosemary, chopped
• 1 tsp fresh thyme leaves
• 2 tbsp balsamic vinegar (optional, for drizzling)

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, toss the prepared vegetables with olive oil, salt, pepper, rosemary, and thyme until evenly coated.
3. Spread the vegetables in a single layer on the baking sheet. Roast for 35-40 minutes, stirring halfway through, until tender and lightly caramelized.
4. Optional: Drizzle with balsamic vinegar just before serving for added depth of flavor.

These Harvest Roasted Root Vegetables are a vibrant, flavorful, and wholesome addition to any fall holiday meal, bringing both color and comfort to the table.

Caramel Pecan Pumpkin Pie

This Caramel Pecan Pumpkin Pie elevates a classic fall dessert with a luscious caramel topping and crunchy pecans.

Creamy pumpkin filling spiced with cinnamon, nutmeg, and ginger sits perfectly in a buttery crust, making it a festive treat for Thanksgiving or any fall celebration.

Ingredients:

• 1 unbaked 9-inch pie crust
• 1 (15 oz) can pumpkin puree
• 3/4 cup granulated sugar
• 1/2 cup brown sugar
• 2 large eggs
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp cloves
• 1/2 tsp salt
• 1/2 cup heavy cream
• 1/2 cup caramel sauce, plus extra for drizzling
• 1/2 cup pecans, chopped

Instructions:

1. Preheat the oven to 350°F (175°C). Place the pie crust in a 9-inch pie pan.
2. In a large mixing bowl, combine pumpkin puree, granulated sugar, brown sugar, eggs, cinnamon, nutmeg, ginger, cloves, salt, and heavy cream. Mix until smooth and creamy.
3. Pour the pumpkin mixture into the prepared pie crust. Bake for 50-60 minutes, until the filling is set but slightly jiggly in the center.
4. Allow the pie to cool completely. Top with caramel sauce and sprinkle chopped pecans over the top before serving.
5. Optional: Chill for 1-2 hours for a firmer texture before slicing.

This Caramel Pecan Pumpkin Pie is the ultimate fall holiday dessert, combining creamy pumpkin, sweet caramel, and crunchy pecans for a dessert that is both festive and indulgent.

Cinnamon Apple Cranberry Crisp

This Cinnamon Apple Cranberry Crisp is a warm and comforting dessert perfect for fall holidays.

Tart cranberries and sweet, tender apples are baked under a golden, buttery oat topping spiced with cinnamon and nutmeg.

It’s perfect served with a scoop of vanilla ice cream for a cozy holiday treat.

Ingredients:

• 4 large apples, peeled, cored, and sliced
• 1 cup fresh or frozen cranberries
• 1/2 cup granulated sugar
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1 tbsp lemon juice
• 3/4 cup rolled oats
• 1/2 cup all-purpose flour
• 1/2 cup brown sugar
• 1/3 cup unsalted butter, melted
• Pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. In a large bowl, toss the apples and cranberries with granulated sugar, cinnamon, nutmeg, and lemon juice. Spread the mixture evenly in the prepared baking dish.
3. In a separate bowl, combine oats, flour, brown sugar, melted butter, and a pinch of salt. Mix until crumbly.
4. Sprinkle the oat topping evenly over the fruit mixture.
5. Bake for 40-45 minutes, until the topping is golden brown and the fruit is bubbling.
6. Allow to cool slightly before serving, optionally with vanilla ice cream or whipped cream.

This Cinnamon Apple Cranberry Crisp is a simple yet indulgent dessert that perfectly captures the flavors of fall. It’s a comforting way to end a holiday meal.

Butternut Squash and Sage Risotto

Butternut Squash and Sage Risotto is a creamy, luxurious dish perfect for a fall holiday feast.

Sweet roasted squash, fragrant sage, and creamy Arborio rice come together for a rich and satisfying vegetarian main or side dish.

Ingredients:

• 1 small butternut squash, peeled and diced
• 2 tbsp olive oil
• Salt and black pepper to taste
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• 4 cups vegetable broth, warmed
• 1/2 cup grated Parmesan cheese
• 2 tbsp unsalted butter
• 2 tsp fresh sage, 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 20-25 minutes until tender and lightly caramelized.
2. In a large skillet, heat the remaining olive oil over medium heat. Sauté onion until translucent, about 5 minutes, then add garlic and cook for 1 minute.
3. Stir in the Arborio rice and cook for 2 minutes until lightly toasted. Pour in the white wine and cook until mostly absorbed.
4. Add the warm vegetable broth, one ladle at a time, stirring frequently, allowing the liquid to absorb before adding more. Continue until the rice is creamy and al dente, about 18-20 minutes.
5. Stir in roasted butternut squash, Parmesan, butter, and chopped sage. Adjust salt and pepper to taste.
6. Serve immediately, garnished with toasted pumpkin seeds if desired.

This Butternut Squash and Sage Risotto is creamy, comforting, and rich in autumn flavors.

It’s an elegant dish that pairs beautifully with roasted meats or as a standalone vegetarian holiday option.

Gingerbread Latte Cupcakes

Gingerbread Latte Cupcakes are a festive treat that combines the warm spices of gingerbread with the rich flavors of coffee.

Topped with a creamy coffee-infused frosting, these cupcakes are perfect for holiday parties, dessert tables, or cozy autumn afternoons.

Ingredients:
For the cupcakes:

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp nutmeg
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar
• 1/2 cup molasses
• 2 large eggs
• 1/2 cup strong brewed coffee, cooled
• 1/2 cup milk

For the frosting:

• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar
• 2 tbsp brewed coffee, cooled
• 1/2 tsp vanilla extract
• Pinch of cinnamon (optional, for garnish)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with liners.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and spices.
3. In a large bowl, beat butter and brown sugar until fluffy. Add molasses and eggs, mixing until combined. Gradually add the dry ingredients, alternating with coffee and milk, until a smooth batter forms.
4. Divide batter evenly among cupcake liners and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely.
5. For the frosting, beat butter until creamy, then gradually add powdered sugar, coffee, and vanilla until smooth. Frost the cooled cupcakes and optionally sprinkle with a pinch of cinnamon.

These Gingerbread Latte Cupcakes are moist, flavorful, and bursting with warm holiday spices.

The coffee-infused frosting adds a perfect finishing touch, making them a festive favorite.

Roasted Brussels Sprouts with Balsamic Glaze

These Roasted Brussels Sprouts with Balsamic Glaze are a simple yet elegant side dish for fall holiday dinners.

The sprouts are caramelized to perfection, and the tangy-sweet balsamic glaze elevates their natural flavors, creating a dish that’s both healthy and indulgent.

Ingredients:

• 1 1/2 lbs Brussels sprouts, trimmed and halved
• 3 tbsp olive oil
• Salt and black pepper to taste
• 2 tbsp balsamic vinegar
• 1 tbsp honey
• 1/4 cup toasted pecans (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the Brussels sprouts with olive oil, salt, and pepper. Spread them in a single layer on the prepared baking sheet.
3. Roast for 20-25 minutes, stirring halfway through, until sprouts are golden brown and tender.
4. While roasting, combine balsamic vinegar and honey in a small saucepan. Heat gently until slightly thickened.
5. Drizzle the glaze over the roasted Brussels sprouts and toss to coat evenly. Sprinkle with toasted pecans before serving, if desired.

These Roasted Brussels Sprouts with Balsamic Glaze are a flavorful, caramelized, and slightly sweet side dish that perfectly complements any fall holiday feast.

Sweet Potato and Marshmallow Casserole

Sweet Potato and Marshmallow Casserole is a classic fall holiday dish that’s beloved at Thanksgiving.

Creamy mashed sweet potatoes are topped with golden, toasted marshmallows for a comforting, sweet, and visually appealing side.

Ingredients:

• 4 large sweet potatoes, peeled and cubed
• 1/2 cup brown sugar
• 1/4 cup unsalted butter, melted
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 1 tsp vanilla extract
• 2 cups mini marshmallows

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Boil sweet potatoes in a large pot of water until tender, about 15-20 minutes. Drain and mash until smooth.
3. Mix in brown sugar, melted butter, cinnamon, nutmeg, salt, and vanilla extract. Spread evenly in the prepared baking dish.
4. Top with mini marshmallows and bake for 15-20 minutes, until marshmallows are golden brown and slightly toasted.
5. Allow to cool slightly before serving.

This Sweet Potato and Marshmallow Casserole is creamy, sweet, and irresistibly festive.

It’s a must-have comfort dish for any fall holiday table.

Pear and Walnut Tart

This Pear and Walnut Tart is an elegant dessert that celebrates the flavors of fall.

Tender pears, toasted walnuts, and a lightly spiced almond filling sit atop a flaky pastry crust, making it a beautiful and delicious addition to holiday dinners.

Ingredients:

• 1 sheet puff pastry, thawed
• 3-4 ripe pears, peeled, cored, and sliced
• 1/2 cup walnuts, toasted and chopped
• 1/4 cup brown sugar
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 cup almond paste, crumbled
• 1 egg, beaten (for egg wash)
• 1 tbsp apricot jam (optional, for glaze)

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Roll out the puff pastry on the prepared baking sheet. Score a 1-inch border around the edges.
3. Spread crumbled almond paste inside the border. Arrange pear slices over the almond paste and sprinkle with chopped walnuts, brown sugar, cinnamon, and nutmeg.
4. Brush the edges of the pastry with beaten egg. Bake for 25-30 minutes, until the pastry is golden and puffed.
5. Optional: Warm apricot jam and brush over the pears for a glossy finish. Allow to cool slightly before slicing.

This Pear and Walnut Tart is a stunning and flavorful dessert that combines tender pears, crunchy walnuts, and a buttery crust.

It’s perfect for impressing guests during fall holiday celebrations.

Autumn Harvest Quinoa Salad

This Autumn Harvest Quinoa Salad is a vibrant, nutrient-packed dish perfect for fall holiday gatherings.

Nutty quinoa is combined with roasted butternut squash, dried cranberries, toasted pumpkin seeds, and a tangy maple-Dijon dressing for a healthy yet festive side.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 small butternut squash, peeled and cubed
• 2 tbsp olive oil
• Salt and black pepper to taste
• 1/3 cup dried cranberries
• 1/4 cup toasted pumpkin seeds
• 2 tbsp chopped fresh parsley

For the dressing:

• 3 tbsp olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp maple syrup
• 1 tsp Dijon mustard
• Salt and black pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss the butternut squash with olive oil, salt, and pepper. Roast for 25-30 minutes until tender and lightly caramelized.
2. In a medium saucepan, bring the vegetable broth to a boil. Add quinoa, reduce heat, cover, and simmer for 15 minutes until liquid is absorbed. Fluff with a fork and let cool slightly.
3. In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper to make the dressing.
4. In a large bowl, combine roasted squash, quinoa, cranberries, pumpkin seeds, and parsley. Drizzle with dressing and toss to combine.
5. Serve warm or at room temperature.

This Autumn Harvest Quinoa Salad is colorful, flavorful, and packed with autumnal ingredients.

It’s a wholesome addition to any fall holiday menu, balancing sweetness, nuttiness, and tang.

Caramel Apple Bread Pudding

Caramel Apple Bread Pudding is a cozy dessert that’s perfect for fall holidays.

Cubes of bread are soaked in a spiced custard, layered with caramelized apples, and baked to golden perfection.

A drizzle of caramel sauce makes it an irresistible treat.

Ingredients:

• 6 cups cubed day-old bread (French or brioche)
• 3 large apples, peeled, cored, and diced
• 1/4 cup unsalted butter
• 1/2 cup brown sugar
• 4 large eggs
• 2 cups whole milk
• 1/2 cup heavy cream
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1 tsp vanilla extract
• Caramel sauce for drizzling

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. In a skillet, melt butter over medium heat. Add apples and brown sugar, cooking until soft and caramelized, about 8-10 minutes.
3. In a large bowl, whisk together eggs, milk, cream, cinnamon, nutmeg, and vanilla.
4. Place bread cubes in the prepared dish and pour custard over them. Gently fold in caramelized apples. Press lightly to ensure bread absorbs the custard.
5. Bake for 45-50 minutes until the top is golden and custard is set. Serve warm with caramel sauce.

Caramel Apple Bread Pudding is a comforting, sweet, and indulgent dessert that captures the essence of fall.

Its warm spices and rich caramel flavor make it a holiday favorite.

Pumpkin Sage Biscuits

Pumpkin Sage Biscuits are fluffy, savory treats with a hint of sweetness, perfect for accompanying fall holiday meals.

The addition of pumpkin puree and fresh sage gives these biscuits a festive flair and a soft, tender texture.

Ingredients:

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 cup unsalted butter, cold and cubed
• 1/2 cup pumpkin puree
• 1/2 cup buttermilk
• 1 tbsp fresh sage, finely chopped

Instructions:

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Cut in the cold butter until the mixture resembles coarse crumbs.
3. Stir in pumpkin puree, buttermilk, and chopped sage until just combined. Do not overmix.
4. Turn dough onto a floured surface and gently pat to 1-inch thickness. Cut into rounds using a biscuit cutter.
5. Place biscuits on the baking sheet and bake for 12-15 minutes, until golden brown. Serve warm.

Pumpkin Sage Biscuits are soft, flavorful, and aromatic, making them a perfect addition to a fall holiday brunch or dinner.

Their subtle sweetness and herbal notes pair wonderfully with savory dishes.

Cranberry Walnut Brussels Sprout Salad

This Cranberry Walnut Brussels Sprout Salad is a fresh, crunchy, and colorful addition to any fall holiday table.

Shredded Brussels sprouts are tossed with dried cranberries, toasted walnuts, and a tangy maple Dijon vinaigrette, offering a perfect balance of sweet, nutty, and savory flavors.

Ingredients:

• 1 lb Brussels sprouts, thinly sliced
• 1/2 cup dried cranberries
• 1/3 cup toasted walnuts, chopped
• 1/4 cup grated Parmesan cheese (optional)

For the dressing:

• 3 tbsp olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp maple syrup
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine shredded Brussels sprouts, cranberries, walnuts, and Parmesan.
2. In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper.
3. Pour the dressing over the salad and toss until evenly coated.
4. Let the salad sit for 10-15 minutes before serving to allow flavors to meld.

This Cranberry Walnut Brussels Sprout Salad is crisp, flavorful, and visually appealing, making it a refreshing complement to heavier fall holiday dishes.

Spiced Pear and Almond Cake

Spiced Pear and Almond Cake is a moist and aromatic dessert perfect for fall celebrations.

Sweet pears and almond flour create a tender crumb, while warm spices like cinnamon, nutmeg, and cloves enhance the autumnal flavors.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup almond flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ground cloves
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2 ripe pears, peeled, cored, and diced
• 1/2 cup sliced almonds

Instructions:

1. Preheat oven to 350°F (175°C). Grease an 8-inch round cake pan and line with parchment paper.
2. In a medium bowl, whisk together flours, baking powder, baking soda, salt, and spices.
3. In a separate bowl, cream butter and brown sugar until fluffy. Beat in eggs and vanilla. Gradually fold in the dry ingredients.
4. Gently fold in diced pears and half of the sliced almonds. Pour batter into prepared pan and sprinkle remaining almonds on top.
5. Bake for 40-45 minutes, until a toothpick inserted into the center comes out clean. Cool before slicing.

This Spiced Pear and Almond Cake is moist, fragrant, and packed with fall flavors.

It’s an elegant dessert perfect for holiday gatherings or cozy autumn afternoons.

Sweet Potato and Sage Gratin

Sweet Potato and Sage Gratin is a creamy, cheesy side dish perfect for fall holiday dinners.

Thinly sliced sweet potatoes are layered with a rich cream sauce, fresh sage, and melted cheese for a comforting and flavorful accompaniment.

Ingredients:

• 3 large sweet potatoes, peeled and thinly sliced
• 2 tbsp butter
• 2 cloves garlic, minced
• 1 1/2 cups heavy cream
• 1 tsp fresh sage, chopped
• Salt and pepper to taste
• 1 cup grated Gruyère or sharp cheddar cheese

Instructions:

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. In a small saucepan, melt butter and sauté garlic for 1 minute. Stir in heavy cream and chopped sage, heating gently until warmed. Season with salt and pepper.
3. Layer half of the sweet potato slices in the prepared dish. Pour half of the cream mixture over them and sprinkle with half of the cheese. Repeat with remaining sweet potatoes, cream, and cheese.
4. Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 20 minutes, until sweet potatoes are tender and cheese is golden.
5. Let cool for 5 minutes before serving.

This Sweet Potato and Sage Gratin is creamy, cheesy, and infused with aromatic herbs, making it an irresistible side dish for fall holiday feasts.

Butternut Squash and Cranberry Tart

This Butternut Squash and Cranberry Tart is a savory-sweet dish perfect for fall holiday dinners.

Roasted butternut squash pairs with tart cranberries and a flaky puff pastry crust for a visually stunning and flavorful appetizer or side.

Ingredients:

• 1 sheet puff pastry, thawed
• 2 cups butternut squash, peeled and cubed
• 1/2 cup dried cranberries
• 1 tbsp olive oil
• Salt and black pepper to taste
• 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 cup goat cheese or feta, crumbled
• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat oven to 400°F (200°C). Toss butternut squash with olive oil, salt, pepper, cinnamon, and nutmeg. Roast for 20 minutes until tender.
2. Roll out puff pastry on a baking sheet and score a 1-inch border.
3. Spread roasted squash evenly inside the border, sprinkle with dried cranberries and crumbled cheese. Brush edges of pastry with beaten egg.
4. Bake for 20-25 minutes until pastry is golden and crisp. Serve warm.

This Butternut Squash and Cranberry Tart combines sweet, tart, and savory flavors with a flaky pastry base, making it a perfect festive appetizer or side dish.

Harvest Pumpkin Soup

Harvest Pumpkin Soup is a creamy, comforting starter that embodies the flavors of fall.

Roasted pumpkin, aromatic spices, and a touch of cream create a velvety soup that’s perfect for holiday dinners.

Ingredients:

• 2 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups pumpkin puree (fresh or canned)
• 4 cups vegetable or chicken broth
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• Salt and black pepper to taste
• 1/2 cup heavy cream
• Optional toppings: pumpkin seeds, croutons, or a swirl of cream

Instructions:

1. In a large pot, heat olive oil over medium heat. Sauté onion until soft, then add garlic for 1 minute.
2. Stir in pumpkin puree, broth, cinnamon, nutmeg, salt, and pepper. Simmer for 15-20 minutes.
3. Use an immersion blender or regular blender to purée the soup until smooth.
4. Stir in heavy cream and heat through. Serve with optional toppings.

This Harvest Pumpkin Soup is creamy, aromatic, and comforting, making it an ideal starter for fall holiday meals.

Pecan Pie Bars

Pecan Pie Bars are a convenient and delicious twist on the classic pecan pie.

A buttery shortbread crust supports a rich, gooey pecan filling, making these bars perfect for holiday dessert tables.

Ingredients:
For the crust:

• 1 cup all-purpose flour
• 1/2 cup unsalted butter, softened
• 1/4 cup granulated sugar

For the filling:

• 3/4 cup corn syrup
• 1/2 cup brown sugar
• 3 large eggs
• 2 tbsp unsalted butter, melted
• 1 tsp vanilla extract
• 1 1/2 cups pecans, chopped

Instructions:

1. Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
2. Mix crust ingredients until crumbly. Press into the bottom of the prepared pan and bake for 10 minutes.
3. In a bowl, whisk together corn syrup, brown sugar, eggs, melted butter, and vanilla. Stir in chopped pecans.
4. Pour filling over the pre-baked crust and bake for 25-30 minutes until set and golden. Cool before cutting into bars.

These Pecan Pie Bars are rich, nutty, and perfectly sweet, offering a portable and indulgent dessert option for fall holiday gatherings.

Roasted Garlic Mashed Potatoes

Roasted Garlic Mashed Potatoes are creamy, flavorful, and ideal for any fall holiday dinner.

Slow-roasted garlic adds a deep, mellow sweetness to fluffy mashed potatoes, elevating a classic comfort dish.

Ingredients:

• 4 large russet potatoes, peeled and cubed
• 1 head garlic
• 2 tbsp olive oil
• 1/2 cup unsalted butter
• 1/2 cup heavy cream
• Salt and black pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Cut the top off the garlic head, 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 cloves from their skins into the potatoes. Mash with butter and heavy cream until smooth and creamy. Season with salt and pepper.
4. Serve warm, garnished with chopped chives if desired.

Roasted Garlic Mashed Potatoes are rich, creamy, and infused with sweet roasted garlic flavor, making them a comforting and indulgent addition to any holiday table.