As the days grow shorter and the nights grow cooler, there’s nothing like a warm, comforting meal to cozy up with. And what better way to do that than with a delicious harvest recipe? From hearty soups to savory main courses, and from sweet treats to crunchy snacks, we’ve got you covered this fall season.
In this article, we’ll be sharing 18 of our favorite harvest recipes, each one perfect for a cozy night in. Whether you’re looking for a new way to use up those fresh vegetables from your garden or just want to try something new and exciting, these recipes are sure to hit the spot.
Roasted Butternut Squash Soup
This recipe transforms a humble butternut squash into a creamy and comforting soup, perfect for a chilly evening or a special occasion.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 2 tablespoons olive oil
– 1 onion, peeled and chopped
– 3 cloves garlic, minced
– 4 cups chicken broth
– 1/2 cup heavy cream
– Salt and pepper to taste
– Fresh herbs for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cut the butternut squash in half lengthwise and scoop out the seeds.
3. Place the squash on a baking sheet, cut side up, drizzle with olive oil, and sprinkle with salt and pepper.
4. Roast the squash for 45 minutes, or until tender and caramelized.
5. Scoop the roasted squash into a blender or food processor, along with the chopped onion, garlic, chicken broth, and heavy cream.
6. Blend the mixture until smooth and creamy, seasoning with salt and pepper to taste.
7. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 1 hour 15 minutes
Apple Cinnamon Stuffed Acorn Squash
This recipe combines the natural sweetness of roasted acorn squash with the warmth of cinnamon and the crunch of chopped apples. Perfect for a cozy fall evening, this dish is sure to become a new favorite.
Ingredients:
– 2 medium-sized acorn squashes
– 1 large onion, diced
– 2 cloves of garlic, minced
– 1/4 cup brown sugar
– 1 teaspoon ground cinnamon
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 Granny Smith apples, peeled and chopped
– 2 tablespoons butter
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squashes in half lengthwise and scoop out the seeds.
3. In a bowl, mix together brown sugar, cinnamon, salt, and pepper.
4. Stuff each squash with the mixture, followed by the chopped apples.
5. Dot the tops with butter and cover with aluminum foil.
6. Roast for 45 minutes, then remove the foil and continue roasting for an additional 15-20 minutes, or until the squashes are tender.
Cooking Time: 1 hour
Harvest Vegetable Pot Pie
Celebrate the flavors of fall with this hearty vegetable pot pie, featuring a medley of autumnal vegetables and a flaky pastry crust.
Ingredients:
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 2 carrots, peeled and diced
– 2 parsnips, peeled and diced
– 1 red bell pepper, diced
– 1 cup mixed mushrooms (button, cremini, shiitake)
– 1 teaspoon dried thyme
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 pie crust (homemade or store-bought)
– 1 egg, beaten (for brushing pastry)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté the onion, garlic, carrots, parsnips, and red bell pepper in olive oil until tender.
3. Add mushrooms, thyme, salt, and pepper; cook until the vegetables are caramelized.
4. Roll out the pie crust to fit a 9×13-inch baking dish.
5. Fill the pastry with the vegetable mixture and dot with butter.
6. Brush the edges of the pastry with beaten egg and fold over the filling.
7. Bake for 35-40 minutes, or until the pastry is golden brown.
Cooking Time: 35-40 minutes
Cranberry Walnut Quinoa Salad
This refreshing salad combines the warm flavors of quinoa with the tart sweetness of cranberries and the crunch of toasted walnuts, perfect for a quick and healthy meal or as a side dish.
Ingredients:
– 1 cup cooked quinoa
– 1/2 cup fresh or frozen cranberries
– 1/4 cup chopped walnuts
– 2 tablespoons apple cider vinegar
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: chopped red onion, crumbled feta cheese for added flavor
Instructions:
1. In a large bowl, combine cooked quinoa, cranberries, and chopped walnuts.
2. In a small bowl, whisk together apple cider vinegar and olive oil.
3. Pour the dressing over the quinoa mixture and toss to coat.
4. Season with salt and pepper to taste.
5. Serve immediately or refrigerate for up to 24 hours before serving.
Cooking Time: 10 minutes (quinoa cooking time)
Pumpkin Sage Risotto
Celebrate fall with this creamy and aromatic Pumpkin Sage Risotto, a perfect side dish or main course for the season. This recipe combines the warmth of roasted pumpkin with the earthy flavor of sage, all wrapped up in a rich and comforting risotto.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small pumpkin (about 1 pound), peeled and cubed
– 2 sprigs fresh sage, chopped
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
Instructions:
1. Heat the chicken broth in a separate pot and keep warm.
2. In a large skillet, sauté the pumpkin cubes with olive oil until tender, about 5 minutes. Set aside.
3. In a medium saucepan, add Arborio rice and cook over medium heat for 1-2 minutes, stirring constantly.
4. Add 1/2 cup warmed broth to the rice and stir until absorbed. Repeat this process until all broth is used, stirring frequently.
5. Stir in cooked pumpkin, chopped sage, and Parmesan cheese. Season with salt and pepper to taste.
6. Cook for an additional 2-3 minutes or until the risotto has a creamy consistency.
Cooking Time: 25-30 minutes
Maple Glazed Brussels Sprouts with Bacon
Elevate your side dish game with this simple recipe that combines the natural sweetness of Brussels sprouts with the smoky richness of bacon, all tied together with a hint of maple syrup.
Ingredients:
– 1 pound fresh Brussels sprouts, trimmed
– 6 slices of thick-cut bacon, chopped
– 2 tablespoons pure maple syrup
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss Brussels sprouts with olive oil, salt, and pepper until evenly coated.
3. Spread the sprouts on a baking sheet in a single layer.
4. Cook for 20-25 minutes, or until tender and caramelized.
5. While the sprouts are roasting, cook the chopped bacon in a skillet over medium heat until crispy.
6. In a small bowl, whisk together maple syrup and 1 tablespoon of the rendered bacon fat (from cooking the bacon).
7. After the Brussels sprouts have roasted for 20-25 minutes, toss them with the maple glaze and crumbled cooked bacon.
Cooking Time: 35-40 minutes
Sweet Potato and Black Bean Chili
A hearty and flavorful chili recipe that combines the natural sweetness of sweet potatoes with the nutty flavor of black beans, perfect for a cozy dinner or lunch.
Ingredients:
– 1 large sweet potato, peeled and diced
– 1 can (15 oz) black beans, drained and rinsed
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, chopped
– 2 tbsp olive oil
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– Salt and pepper to taste
– 4 cups vegetable broth
– Optional: sour cream, shredded cheese, diced avocado for topping
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss sweet potato with 1 tbsp olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a large pot, heat remaining 1 tbsp olive oil over medium-high. Add onion, garlic, and bell pepper; cook until softened, about 5 minutes.
4. Add cumin, smoked paprika, and roasted sweet potato to the pot; stir to combine.
5. Add black beans and vegetable broth; bring to a simmer.
6. Reduce heat to low; let chili simmer for 20-25 minutes or until flavors have melded together.
7. Taste and adjust seasoning as needed.
Cooking Time: 40-50 minutes
Caramelized Onion and Mushroom Tart
This sweet and savory tart is perfect for a cozy dinner or brunch. The caramelized onions and earthy mushrooms add depth of flavor, while the flaky crust provides a delightful textural contrast.
Ingredients:
– 1 sheet puff pastry, thawed
– 2 large onions, thinly sliced
– 8 oz mushrooms (button or cremini), sliced
– 2 tbsp olive oil
– 1 tsp salt
– 1/4 tsp black pepper
– 1/4 cup caramelized onion jam (store-bought or homemade)
– 1 egg, beaten (for egg wash)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roll out puff pastry and place on a baking sheet lined with parchment paper.
3. In a large skillet, cook onions over medium-low heat for 30 minutes, stirring occasionally, until caramelized.
4. Add mushrooms to the skillet and cook for an additional 5 minutes.
5. Spread caramelized onion jam over the center of the pastry, leaving a 1-inch border around the edges.
6. Arrange the mushroom-onion mixture on top of the jam.
7. Fold the edges of the pastry up over the filling, pressing gently to seal.
8. Brush the egg wash over the crust and bake for 25-30 minutes or until golden brown.
Cooking Time: 25-30 minutes
Spiced Pear and Pecan Bread
Warm up to the cozy aroma of Spiced Pear and Pecan Bread! This sweet bread is infused with the comforting flavors of cinnamon, nutmeg, and ginger, perfectly balanced by the sweetness of pears and the crunch of pecans.
Ingredients:
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1/2 cup plain Greek yogurt
– 1/4 cup pear puree (canned or cooked fresh)
– 1 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/8 teaspoon ground ginger
– 1/2 cup chopped pecans
Instructions:
1. Preheat oven to 375°F (190°C). Grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together flour, baking powder, and salt.
3. In another bowl, cream sugar and butter until light and fluffy. Beat in eggs one at a time, then stir in yogurt, pear puree, cinnamon, nutmeg, and ginger.
4. Add the dry ingredients to the wet mixture; stir until just combined.
5. Fold in pecans.
6. Pour batter into prepared loaf pan and smooth top.
7. Bake for 55-60 minutes or until a toothpick inserted comes out clean.
Roasted Root Vegetable Medley
A delicious and healthy side dish that brings out the natural sweetness of root vegetables, perfect for a weeknight dinner or special occasion.
Ingredients:
– 2-3 medium-sized carrots, peeled and chopped into 1-inch pieces
– 2-3 medium-sized parsnips, peeled and chopped into 1-inch pieces
– 1 large sweet potato, peeled and chopped into 1-inch cubes
– 2 tablespoons olive oil
– Salt and pepper to taste
– Optional: garlic powder or dried thyme for added flavor
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss together the chopped carrots, parsnips, and sweet potato.
3. Drizzle with olive oil and sprinkle with salt and pepper to taste.
4. If desired, add garlic powder or dried thyme for extra flavor.
5. Spread the vegetables out in a single layer on a baking sheet lined with parchment paper.
6. Roast in the preheated oven for 30-40 minutes, or until the vegetables are tender and caramelized.
Cooking Time: 30-40 minutes
Harvest Chicken and Wild Rice Casserole
Celebrate the flavors of fall with this hearty, comforting casserole that combines juicy chicken, nutty wild rice, and a medley of autumnal vegetables.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs, cut into 1-inch pieces
– 2 cups cooked wild rice
– 1 cup frozen peas and carrots
– 1 cup diced butternut squash
– 1/2 cup diced red bell pepper
– 1/4 cup chopped fresh parsley
– 2 tablespoons olive oil
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 1 cup shredded cheddar cheese (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté the chicken, wild rice, peas and carrots, butternut squash, and red bell pepper in olive oil until the vegetables are tender.
3. Season with thyme, salt, and pepper.
4. Transfer the mixture to a 9×13-inch baking dish.
5. Top with shredded cheddar cheese (if using).
6. Bake for 25-30 minutes or until the casserole is hot and bubbly.
Cooking Time: 25-30 minutes
Baked Apples with Oatmeal Streusel
A warm and comforting dessert that’s perfect for a chilly evening or a special treat.
Ingredients:
– 4-6 apples, cored and halved
– 1/2 cup rolled oats
– 1/4 cup brown sugar
– 1/2 teaspoon cinnamon
– 1/4 teaspoon nutmeg
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a small bowl, mix together oats, brown sugar, cinnamon, nutmeg, and salt.
3. Core the apples and place them in a baking dish.
4. Spoon the oatmeal mixture evenly over the apples.
5. Drizzle the melted butter over the streusel topping.
6. Bake for 25-30 minutes or until the apples are tender and the topping is golden brown.
Cooking Time: 25-30 minutes
Pumpkin Chocolate Chip Cookies
Get ready to savor the flavors of fall with these moist and delicious Pumpkin Chocolate Chip Cookies!
Ingredients:
– 2 1/4 cups all-purpose flour
– 1 tsp baking soda
– 1 tsp salt
– 1 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 1/2 cup packed brown sugar
– 1 cup canned pumpkin puree
– 2 large eggs
– 1 tsp vanilla extract
– 1 cup semi-sweet chocolate chips
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Whisk together flour, baking soda, and salt. Set aside.
3. In a large bowl, cream butter and sugars until light and fluffy. Beat in pumpkin puree and eggs.
4. Add flour mixture and vanilla extract; mix until just combined.
5. Stir in chocolate chips.
6. Drop rounded tablespoonfuls of dough onto prepared baking sheet, leaving 2 inches between each cookie.
7. Bake for 12-15 minutes or until edges are lightly golden.
Cooking Time: 12-15 minutes
Autumn Harvest Stuffed Peppers
Warm up with this cozy recipe that celebrates the flavors of autumn! Roasted peppers filled with a savory mix of grains, vegetables, and cheese make for a satisfying side dish or main course.
Ingredients:
– 4 large bell peppers (any color)
– 1 cup cooked brown rice
– 1/2 cup cooked quinoa
– 1/2 cup chopped onion
– 1/2 cup chopped mushrooms
– 1/4 cup grated cheddar cheese
– 1/4 cup chopped fresh parsley
– 2 tbsp olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the peppers and remove seeds and membranes.
3. In a bowl, mix together cooked rice, quinoa, onion, mushrooms, cheese, and parsley.
4. Stuff each pepper with the mixture, filling to the top.
5. Drizzle with olive oil and season with salt and pepper.
6. Roast for 30-40 minutes or until peppers are tender.
Cooking Time: 30-40 minutes
Creamy Parsnip and Potato Mash
A comforting side dish that combines the natural sweetness of parsnips with the earthiness of potatoes, all wrapped up in a rich and creamy coating.
Ingredients:
– 2 large parsnips, peeled and chopped
– 3-4 medium-sized potatoes, peeled and chopped
– 1/4 cup unsalted butter
– 1/2 cup heavy cream
– Salt and pepper to taste
– Optional: garlic powder or chives for added flavor
Instructions:
1. Boil the parsnips and potatoes in a large pot of salted water until tender, about 15-20 minutes.
2. Drain the vegetables and return them to the pot with butter, heavy cream, salt, and pepper.
3. Mash the mixture with a potato masher or a fork until smooth and creamy.
4. Taste and adjust seasoning as needed.
5. Serve hot, garnished with garlic powder or chives if desired.
Cooking Time: 20-25 minutes
Fig and Goat Cheese Flatbread
Elevate your flatbread game with this sweet and savory combination of caramelized figs, creamy goat cheese, and fresh thyme. Perfect as a snack or appetizer for any occasion.
Ingredients:
– 1 sheet puff pastry, thawed
– 1/4 cup goat cheese, crumbled
– 1/2 cup chopped dried figs
– 1 tablespoon honey
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh thyme leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry to a thickness of about 1/8 inch. Place on prepared baking sheet.
3. Spread goat cheese over the center of the dough, leaving a 1-inch border around edges.
4. Top with chopped figs and drizzle with honey.
5. Fold edges of dough up over filling to form a crust, pressing gently to seal.
6. Brush crust with olive oil and season with salt and pepper.
7. Bake for 20-25 minutes or until golden brown.
8. Garnish with fresh thyme leaves before serving.
Cooking Time: 20-25 minutes
Rosemary Garlic Roasted Carrots
Rosemary Garlic Roasted Carrots: A flavorful and aromatic side dish that brings out the natural sweetness of carrots.
This recipe combines the earthy flavor of rosemary with the pungency of garlic, creating a delicious accompaniment to any meal.
Ingredients:
– 4-6 large carrots, peeled and chopped into 1-inch pieces
– 2 cloves of garlic, minced
– 2 sprigs of fresh rosemary, chopped
– 2 tablespoons olive oil
– Salt and pepper to taste
Instructions:
1. Preheat the oven to 425°F (220°C).
2. In a bowl, toss together the carrots, garlic, rosemary, salt, and pepper until well combined.
3. Drizzle the olive oil over the carrot mixture and toss again to coat evenly.
4. Spread the carrots out in a single layer on a baking sheet lined with parchment paper.
5. Roast for 20-25 minutes or until the carrots are tender and caramelized, flipping them halfway through cooking.
Cooking Time: 20-25 minutes
Harvest Grain Bowl with Tahini Dressing
Experience the flavors of autumn in a hearty grain bowl, topped with creamy tahini dressing and crunchy roasted vegetables.
Ingredients:
– 1 cup cooked quinoa or brown rice
– 2 cups mixed roasted vegetables (such as sweet potatoes, Brussels sprouts, and red onions)
– 1/4 cup tahini
– 2 tablespoons lemon juice
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: chopped fresh herbs like parsley or cilantro for garnish
Instructions:
1. Cook quinoa or brown rice according to package instructions.
2. Preheat oven to 400°F (200°C). Toss mixed vegetables with olive oil, salt, and pepper. Roast for 20-25 minutes, or until tender and caramelized.
3. In a small bowl, whisk together tahini, lemon juice, and a pinch of salt and pepper.
4. To assemble the bowls, divide cooked grain between two bowls. Top with roasted vegetables and drizzle with tahini dressing. Garnish with chopped fresh herbs if desired.
Cooking Time: 25-30 minutes
Summary
Get ready to cozy up with these 18 delicious harvest recipes! From hearty soups and stews to sweet treats and savory mains, these dishes are perfect for a chilly autumn or winter night. Try Roasted Butternut Squash Soup, Apple Cinnamon Stuffed Acorn Squash, or Harvest Vegetable Pot Pie for a comforting meal. Or, indulge in sweet treats like Pumpkin Chocolate Chip Cookies or Spiced Pear and Pecan Bread. These recipes showcase the best of fall’s harvest flavors and are sure to become new favorites.
