So I ran a poll over on Facebook – asking about favorite fall recipes.

Looks like my next episode will be butternut squash related!


I got some great responses:

  • (from John) Roasted Butternut Squash with Brown Sugar and Maple Syrup
    Preheat Oven to 400, Peel the Squash, Cut Squash in half, and scoop out seeds., Cube Squash into fairly big cubes. (about 1.5 – 2″)
    Place in casserole dish and bake for about 35 minutes. Remove from oven, and sprinkle to taste with brown sugar, and drizzle with Grade A real Maple Syrup. Bake for another 15 – 20 minutes to desired doneness. NUMMY!
  • (From Donna) For fall my fave? one pot recipe is the Santa Fe Stew from Mollie Katzen’s Vegetable Heaven. Butternut squash (frozen puree from the store works too) peppers, beans and plenty of sass. Simple one pot meal so hearty you won’t miss the meat.
  • (From Michael) Here’s a couple that I really enjoy in Fall. Neither are my original, but I’ve adapted them for the three of us:
    Crockpot Harvest Stew 

    –1 pound lean ground turkey or chicken (I used turkey)
    –1 yellow onion, chopped
    –3-5 chopped garlic cloves
    –1 can kidney beans, rinsed
    –1 Lg. sweet potato, peeled and chopped
    –3 red potatoes, peeled and chopped
    –1 acorn butternut squash, peeled and chopped
    –1 whole can tomatoes and chilies (rotel)
    –4 cups chicken broth
    –1/4 tsp cloves
    –1/4 tsp all spice
    –salt and pepper to taste
    Peel and chop all of the vegetables, and add it to the crockpot. Break up the ground meat with your fingers and add it in. Yes, I added it raw. Dump in the kidney beans and the can of tomatoes and chilies. Add the broth and the seasonings. Stir well. It will look like there isn’t enough liquid, but more will be made from the vegetables and meat.

    Cover and cook on low for 7-9 hours.

    Crockpot Sausage and Vegetable Medley
    –5-6 chicken or turkey sausage links. I’ve used 3 hot Itallian Turkey Sausage and 2 Chipotle Spiced Turkey Sausages–both varieties were from Whole Foods. Trader Joe’s has them too.
    –1/2 package of mushrooms (optional)
    –potatoes 1-2 medium brown ones or equivalent.
    –few stalks of celery
    –some baby carrots
    –some brocolli
    –some cauliflower
    (the amount of veggies really doesn’t matter—it’s completely up to you. If you have onion and bell pepper, use them. Sweet potato, eggplant, zuchinni, squash whatever; it’s all good)
    –2 cups chicken broth
    –1/3 cup white wine (not necessarily necessary)

    –cut all veggies into 2-inch chunks
    –layer into crockpot, most to least dense
    –add sliced sausage
    –add broth and wine
    –cover and cook on low for 8 hours or high for 4.
    –right before serving, add a handful of fresh spinach and cover for 10 minutes to wilt leaves

    I love my crockpot and recipes like this that I can prep the night before and just “dump” in are treat.

  • (from Fred) As many root and other vegetables as I can chop up, spice and oil and fit onto a wax-papered baking sheet and bake at 350 for about 40 minutes… It makes a wonderful side dish and they can be a nice added ingredient to a stew or other Crock-Pot concoction.
  • (from Vic) Being an old Italian- this is the season to put on a pot of Italian Gravy- that wonderful slow 6 hour concoction of tomatoes cooked into a sauce containing anything from meatballs to Bracciole. It was Sunday tradition for an east coast family I treasure to this day.
  • (from Gary) Butternut Squash Lasagna along side Over Roasted Turkey Beast (marinated with Herbs de Provence)
  • (from Mike) Butternut squash soup is my absolute favorite fall recipe.
  • (from Rene) My favorite Fall meal is crock pot chicken stew. I put in a whole chicken, fresh vegetables, spices and chicken broth. When the chicken is done, I de-bone it, prepare a thickening agent (roux with water) and mix everything together! Comfort Food!
  • (from Curtis) love my families ‘secret’ recipe for rolled tacos and our home made hot sauce. Rob, I’ve eaten these all my life and I ♥ these meals. We make spanish too. Luv it luv it luv it
  • (from Todd) Love to make chili, and I have several recipes. (including a white chili) And for dessert, a seasonal blackberry-apple upside-down cake.
  • (from David) I don’t have a specific “fall” recipe… but this is one of my favorite recipes that my wife makes. I like lime, so she adds extra! The recipe is in the traditional “enchilada” form, but to make things easy she makes it as a casserole with alternating layers of tortillas and goop.
  • (from Scott) A nice squash soup says fall to me. Or anything done in crock pot.
  • (from Ken)As fall is my favorite season many of my favorite foods tend to be “fall dishes”…where to even start? Last Sunday to celebrate the arrival of fall I made a pork shoulder braised in caramelized onions and apple cider, braised red cabbage and steamed baby red potatoes. Tomorrow night it is going to be roasted squash soup…butternut and acorn squash, roasted and pureed with onion, garlic, ginger, curry powder, apples and vermouth.I could go on and on…!
  • (from Karen) My fave, too. Any apple dessert. Warm, comforting food. Like the pot roast that’s in the oven right now – never make that in the summer. And let’s not forget the entire Thanksgiving feast! The family’s favorite, and it is truly scrumptious, is a two layered casserole. The bottom layer is pasta in a provolone cheese sauce (think mac and cheese). The topping: A mix of butternut squash roasted with rosemary, bacon, and shallots, plus a little Parmesan sprinkled over the top. Smoky from the provolone, sweet from the squash and shallots, and salt/crispiness from the bacon. After all, everything is better with bacon.
  • (from Kevin) OK…..maybe not food, but this spiced cider is by far one my favorite all time fall and winter recipes. It’s quick to set up, then just let simmer on then stove. Great for large parties, or the recipe can be cut in half too. If you have leftovers throw it in the frig, it heats up in the Microwave very well. If you want liquor, add some brandy to your mug, then put the cider on top of it. Not only is it good, but the house smells great as it simmers.Spiced Apple Cider2 Gallons Apple Cider4 cups Cranberry Juice Cocktail4 cups Orange Juice

    1 teaspoon ground Allspice

    1 teaspoon Nutmeg

    1 teaspoon Ground Cloves

    4 Cinnamon sticks

    1 cup Brown Sugar (optional)

    Combine all ingredients in a 10 quart or larger non-aluminum pot. Cook over medium-high heat until mixture comes to a boil, then turn to low and simmer at least 2 hours. Makes alot!

  • (From Vince) Curry Cauliflower and Potatoes and Chicken with coconut milk or yogurt,chicken broth, and ginger!