Our fall season so far has been quite mild. Today Elena and I took a short walk enjoying the warm sunshine and the slight breeze. The leaves of some of our trees are starting to turn a beautiful red and the sunlight played through the tree’s branches creating a stunning walk for us. I love this time of year! I will love it even more when the air turns a little more brisk and we can cuddle in warm sweaters and jeans.
I love the fall weather, but I also love fall food! Sweet apples and squash, savory stews and soups, long cooked meats and hearty grains are some of my most favorite foods. I am very much looking forward to my new series, “Fall Essentials”. But I thought I would be remiss not to point to some of my favorite fall recipes already on this website. Hence this little ode to fall food recipes.
While summer is full of delicious sweet berries and juicy peaches, fall turns to new sweet flavors such as squash and apples, plums and pears. I especially love the sweet savoriness of fall squash. You can make it into a delicious Butternut Squash Pasta Sauce, make it the main focus of a soup, such as with Fabio’s Creamless Creamy Squash Soup or enjoy it in nontraditional but delicious Butternut Squash Fries . It also plays second fiddle so well in recipes like Turnip and Squash Gratin , and Sausage, Potato and Squash Soup .
Equally as delicious is sweetened squash such as in recipes like Decadent Pumpkin Pie Ice Cream (another coconut milk recipe) or Maple Honey Pumpkin Pie or lightly sweetened Spiced Pumpkin or Squash Muffins . And who can resist Pumpkin Lattés?
Glorious fall squash! You are versatile doing sweet or savory, main star or supporting role equally well.
And what of the other sweet fall produce? Plums, tart and sweet, are certainly appreciated with their dark hues of purples and brilliant reds and yellows- matching the leaves on the trees so well. Simple desserts such as Rustic Plum Galette , Plum Applesauce , and Plum Sorbet highlight them without overshadowing with sweeteners.
And then, my personal favorite, apples. We eat them plain, juicy and sweet and crisp, or serve them with Maple Cinnamon Pumpkin Seed Butter for a delightful snack. For a very simple, but delicious treat we love to make Pan Fried Apples. We happily eat them plain, served with whipped cream, or topping a hot cereal like Crockpot Whole Grain Hot Cereal. Apples are also delicious in baked goods, including Spiced Apple Muffins (made with coconut flour). They flavor savory foods wonderfully, such as with Chicken or Turky Apple Sausage
While there is a little sadness in parting with summer’s bounty, fall’s produce draws one into it’s delights.
And as the weather continues to reach towards cooler temperatures, warm, hearty, dinners start gracing our menus. My very first recipe on this site, Root Vegetable Cobbler with Millet Dumplings is one recipe that starts to appeal more as well as hearty soups like Yellow Lentil, Kale and Sausage Soup and the very flavorful Carrot and Celery Root Soup.
Gone are the days of wanting to eat cooling foods like chilled cucumber soup and cold chicken drumsticks. Instead warming foods flavored with warming spices such as cinnamon and nutmeg, drinks like Pumpkin Latté’s, and hearty meals are desired and sought after.
Wonderful fall, I welcome you and your bounty!
I would love to hear your favorite fall foods and recipes. Please share!
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This isn’t a recipe, exactly. Whenever I have squash and/or zucchini, I like to slice it and add some sliced tomatoes, put them together in a frying pan and cook them until they’re done, then add a couple of eggs and some sliced cheese, stirring just long enough to cook the eggs and melt the cheese. My favorite thing about summer/fall is this dish.
My favorite squash recipe is a puree of butternut squash, broth, onions, thyme, sage and the unusual ingredient… green chile. Top it with homemade croutons or serve with cheese quesadillas – yumminess.
Yum! That sounds delicious. I have a butternut squash that just might get this treatment! Do you just cook the green chili with the squash?
The green chile we get is already ‘fire roasted’ and yes I just throw all the ingredients together, simmer for about 30 min and puree with a stick blender. I should mention that I pre bake the squash – in fact I just bought a bunch on sale, baked them all up and stuck them in the freezer for some quick winter soup making.
One of my favorite things to make with squash is something I call “squash porridge:”
For one serving: Heat a teaspoon or so of coconut oil or butter in a saucepan. Add about a cup of cooked, pureed squash (I like kabocha), a few pinches of pumpkin pie spice (or any autumn-y spice of your choice), and a pinch of salt; heat on low, stirring occasionally. Serve hot with maple syrup, more oil/butter if desired, and a sprinkle of spice to make it look pretty :). I also like it topped with almond butter! Mmmmmm…so good on a chilly morning!
hi kimi! i just bumped into your lovely spot here the other night (you are the first google result for ‘soaked oatmeal’)and i am eating it up. i am so happy to have found you! and am super thankful for all your words and recipes. i wish i could make them ALL tonight. really and truly, you rock.
ps. here in minnesota, we are already harvesting sweet potatoes! so those have been my favorite part of our fall so far. and regent apples with peanut butter.. another huge fall favorite!
Butternut squash soup is my favorite- but I add 3 pears as i cook the squash in the broth, then add salt, white pepper, corriander and thyme. Puree and right before serving add in heavy cream to make it amazing:) (you can add yogurt or leave it out all together) either way it’s delicious!
Autumn, is my favorite season. I’m going to make that Maple Honey Pumpkin Pie for my brother’s up coming birthday cake.
I love your website Kimi! The world needs more chefs like you.
Kimi, I just wanted to say that I am really looking forward to this series! I love the fall too, and I am always looking for wonderful ways to utilize the harvest goodies.
Your photos, as always, as so beautiful!
Quick question: do you have a crockpot that you like? I need a new one, but I am not sure what’s the safest.
I haven’t been happy with my research on slow cookers so far. There are certain brands that seem to be safer, but you have to get the right model to be sure. I know that one of the models of the Hamilton Beach brand was supposed to be “safe” from lead leaching, though I can’t remember off the top of my head which model it was.
Jenn AKA The Leftover Queen
I was just talking to my husband today about making butternut squash fries! I am so going to make those! I love cooking in the fall!
I missed the recipe for Italian Vegetable and Sausage Soup. Can you send it to me?
Received a sweet pie squash with my farm order. It’s small white shaped like a turnip. How do you cook it? Cannot fine any recipes.
I’d cut it in half, seed it, and then roast it!