As the leaves turn golden and the air grows crisp, there’s no better way to celebrate the harvest season than with a warm, comforting bowl of soup or a hearty, flavorful dish that showcases the best of autumn’s bounty. To mark the occasion of Mabon, we’ve gathered 20 cozy recipes that are sure to become new favorites.
From savory stews and roasted vegetables to sweet treats like spiced cakes and pies, our collection has something for every palate. Whether you’re looking for a quick weeknight dinner or a show-stopping centerpiece for your autumnal feast, we’ve got you covered. So grab a cup of apple cider and get cozy with these 20 Mabon recipes that will keep you warm and satisfied all season long.
Roasted Butternut Squash Soup with Sage
Warm up with this creamy and aromatic soup, featuring roasted butternut squash and the earthy flavor of sage.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups chicken or vegetable broth
– 1/2 cup heavy cream or half-and-half
– 2 sprigs fresh sage, chopped
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and scoop out the seeds. Place it on a baking sheet, cut side up.
3. Drizzle with olive oil and sprinkle with chopped onion and minced garlic.
4. Roast the squash for 45 minutes, or until tender and caramelized.
5. Scoop the roasted squash into a blender or food processor with broth, heavy cream, and chopped sage. Blend until smooth.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with additional sage leaves if desired.
Cooking Time: 45 minutes
Apple Cider Glazed Pork Chops
Elevate your pork chops game with this sweet and tangy glaze, perfect for a cozy dinner or special occasion.
Ingredients:
– 4 pork chops (1-1.5 lbs)
– 1/2 cup apple cider
– 2 tbsp honey
– 1 tsp Dijon mustard
– 1 tsp brown sugar
– 1 tsp olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together apple cider, honey, Dijon mustard, and brown sugar.
3. Brush the glaze evenly onto both sides of the pork chops.
4. Season with salt and pepper to taste.
5. Heat olive oil in an oven-safe skillet over medium-high heat. Sear the pork chops for 2-3 minutes per side.
6. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until cooked through.
7. Let the pork chops rest for 5 minutes before serving.
Cooking Time: 20-25 minutes
Harvest Vegetable Stew with Herbed Dumplings
Harvest Vegetable Stew with Herbed Dumplings: A hearty and comforting recipe perfect for a chilly autumn evening. This stew is packed with a variety of seasonal vegetables, tender dumplings, and a hint of herby goodness.
Ingredients:
– 2 tablespoons olive oil
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 carrots, peeled and chopped
– 2 celery stalks, chopped
– 1 red bell pepper, seeded and chopped
– 1 can (14.5 oz) diced tomatoes
– 4 cups vegetable broth
– 1 teaspoon dried thyme
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 2 cups all-purpose flour
– 2 teaspoons baking powder
– 1/4 cup chopped fresh parsley
– 1/4 cup grated cheddar cheese (optional)
Instructions:
1. Preheat oven to 375°F.
2. Heat oil in a large Dutch oven over medium-high heat. Add onion, garlic, carrots, celery, and bell pepper. Cook until vegetables are tender, about 10 minutes.
3. Stir in tomatoes, broth, thyme, paprika, salt, and pepper. Bring to a boil, then reduce heat to low and simmer for 20 minutes.
4. Meanwhile, prepare dumplings: In a bowl, whisk together flour, baking powder, and parsley. Add cheese (if using). Gradually add water, stirring until a dough forms.
5. Drop tablespoon-sized balls of dough onto the stew. Cover and bake for an additional 15-20 minutes, or until dumplings are cooked through.
Cooking Time: 45-50 minutes
Spiced Pumpkin Bread with Walnuts
A moist and aromatic bread infused with the warmth of spices and the crunch of walnuts, perfect for fall gatherings or a cozy breakfast.
Ingredients:
– 1 cup all-purpose flour
– 1 tsp baking powder
– 1 tsp salt
– 1/2 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– 1/4 tsp ground ginger
– 1/2 cup canned pumpkin puree
– 1/2 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 2 large eggs
– 1/2 cup chopped walnuts
– Confectioners’ sugar (optional)
Instructions:
1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, and ginger.
3. In a large bowl, combine pumpkin puree, sugar, melted butter, eggs, and vanilla extract. Stir until smooth.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Fold in chopped walnuts.
5. Pour batter into prepared loaf pan and smooth top.
6. Bake for 55-60 minutes or until a toothpick inserted comes out clean.
7. Let cool in pan for 10 minutes before transferring to a wire rack to cool completely.
Cooking Time: 55-60 minutes
Mabon Mulled Wine with Cinnamon and Cloves
As the leaves turn and the days grow shorter, there’s no better way to celebrate Mabon than with a warm and spicy mulled wine. This recipe combines the coziness of cinnamon and cloves for a perfect autumnal treat.
Ingredients:
– 1 bottle red wine (Merlot or Cabernet Sauvignon work well)
– 2 cinnamon sticks
– 6-8 whole cloves
– 1 orange, sliced
– 1 lemon, sliced
– 1/4 cup brown sugar
– 1/4 cup water
Instructions:
1. In a large pot, combine the red wine, cinnamon sticks, and whole cloves.
2. Add the sliced orange and lemon to the pot.
3. In a small bowl, mix together the brown sugar and water until dissolved.
4. Pour the sugar mixture into the pot with the wine mixture.
5. Bring the mixture to a simmer over medium heat.
6. Reduce heat to low and let it mulled for at least 30 minutes to allow the flavors to meld.
7. Strain the spices before serving.
Cooking Time: 30-40 minutes
Baked Apples Stuffed with Oats and Honey
Warm Up with Baked Apples Stuffed with Oats and Honey
This recipe is a simple yet satisfying way to enjoy the natural sweetness of apples, combined with the wholesome goodness of oats and honey. Perfect as a snack or dessert, these baked apples are easy to make and perfect for any time of year.
Ingredients:
– 4-6 apples (any variety), cored
– 1/2 cup rolled oats
– 2 tablespoons honey
– 1/4 teaspoon cinnamon
– 1/4 teaspoon nutmeg
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a small bowl, mix together the oats, honey, cinnamon, and nutmeg.
3. Stuff each apple core with the oat mixture, dividing it evenly among the apples.
4. Place the stuffed apples in a baking dish and bake for 30-40 minutes, or until the apples are tender.
5. Serve warm, topped with your favorite whipped cream or vanilla ice cream.
Cooking Time: 30-40 minutes
Caramelized Onion and Goat Cheese Tart
This sweet and savory tart combines the rich flavors of caramelized onions, creamy goat cheese, and flaky pastry crust.
Ingredients:
– 1 large onion, thinly sliced
– 2 tbsp olive oil
– 1 tsp salt
– 1/4 cup goat cheese, crumbled
– 1 sheet puff pastry, thawed
– 1 egg, beaten (for brushing pastry)
– Fresh thyme leaves, for garnish
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large skillet, cook onions over medium-low heat, stirring occasionally, until caramelized (about 30 minutes).
3. Roll out puff pastry on a floured surface to a thickness of about 1/8 inch. Transfer to prepared baking sheet.
4. Spread caramelized onions evenly over the center of the pastry, leaving a 1-inch border around edges. Top with crumbled goat cheese.
5. Brush edges of pastry with beaten egg and fold up to form a crust.
6. Bake for 25-30 minutes or until pastry is golden brown.
Cooking Time: 25-30 minutes
Roasted Root Vegetables with Thyme
Roasted Root Vegetables with Thyme: A flavorful and nutritious side dish that brings out the natural sweetness of root vegetables.
Ingredients:
– 2-3 carrots, peeled and chopped into 1-inch pieces
– 2-3 parsnips, peeled and chopped into 1-inch pieces
– 2-3 Brussels sprouts, trimmed and halved
– 2 tablespoons olive oil
– 2 tablespoons honey
– 1 tablespoon thyme leaves
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss the chopped vegetables with olive oil, honey, thyme leaves, salt, and pepper until they are evenly coated.
3. Spread the vegetables in a single layer on a baking sheet.
4. Roast for 25-30 minutes or until the vegetables are tender and caramelized, stirring occasionally.
5. Remove from oven and serve hot.
Cooking Time: 25-30 minutes
Autumn Kale Salad with Pomegranate and Pecans
This salad celebrates the flavors of autumn, combining curly kale with sweet pomegranate seeds, crunchy pecans, and a tangy apple cider vinaigrette.
Ingredients:
– 4 cups curly kale, stems removed and discarded, leaves torn into bite-sized pieces
– 1/2 cup pomegranate seeds
– 1/2 cup chopped pecans
– 1/4 cup apple cider vinegar
– 2 tbsp olive oil
– 1 tsp honey
– Salt and pepper to taste
Instructions:
1. In a large bowl, massage the kale leaves with your hands for about 3-5 minutes until they become tender and slightly wilted.
2. In a small bowl, whisk together the apple cider vinegar, olive oil, and honey until well combined.
3. Add the pomegranate seeds and chopped pecans to the bowl with the kale. Toss gently to combine.
4. Pour the dressing over the salad and toss again to coat.
5. Season with salt and pepper to taste.
6. Serve immediately.
Cooking Time: 10 minutes
Slow-Cooked Beef and Barley Stew
A hearty and comforting stew perfect for a cold winter’s day, this slow-cooked beef and barley recipe is easy to prepare and packed with flavor.
Ingredients:
– 2 pounds beef chuck roast, cut into 1-inch cubes
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 cups beef broth
– 1 cup pearl barley
– 1 teaspoon dried thyme
– Salt and pepper, to taste
Instructions:
1. Heat a large Dutch oven over medium-high heat. Add the beef cubes and cook until browned on all sides, about 5 minutes. Remove from heat.
2. Add the chopped onion and minced garlic to the pot and cook until the onion is translucent, about 3-4 minutes.
3. Stir in the beef broth, pearl barley, and thyme. Season with salt and pepper to taste.
4. Cover the pot and transfer it to a slow cooker. Cook on low for 8-10 hours or high for 4-6 hours.
Cooking Time: 8-10 hours (low) or 4-6 hours (high)
Maple-Glazed Carrots with Rosemary
Elevate your side dish game with this flavorful and easy-to-make recipe that combines the natural sweetness of carrots with the earthy aroma of rosemary.
Ingredients:
– 4 large carrots, peeled and sliced into 1/2-inch thick rounds
– 2 tablespoons pure maple syrup
– 2 tablespoons olive oil
– 2 sprigs fresh rosemary, chopped
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss carrots with olive oil, salt, and pepper until well coated.
3. Spread carrots in a single layer on a baking sheet lined with parchment paper.
4. Roast for 20-25 minutes or until tender and lightly caramelized.
5. While carrots are roasting, whisk together maple syrup and chopped rosemary in a small bowl.
6. After carrots have roasted for 15 minutes, brush them with the maple-rosemary glaze and continue to roast for an additional 5-10 minutes or until glazed and fragrant.
7. Serve warm, garnished with additional rosemary sprigs if desired.
Cooking Time: 30-35 minutes
Pumpkin Risotto with Crispy Sage
Autumn’s flavors come together in this comforting risotto dish, featuring roasted pumpkin and crispy sage leaves.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 (14 oz) can pumpkin puree
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– 6-8 sage leaves
Instructions:
1. Preheat oven to 400°F (200°C). Toss chopped onion with olive oil, salt, and pepper on a baking sheet. Roast for 20 minutes or until caramelized.
2. In a large pot, heat broth over low heat. Add pumpkin puree and stir until combined.
3. In a separate pan, cook Arborio rice in olive oil until toasted. Add roasted onion mixture, garlic, and warmed broth. Cook, stirring constantly, for 20-25 minutes or until creamy.
4. Stir in Parmesan cheese. Season with salt and pepper to taste.
5. Meanwhile, crisp sage leaves by heating a skillet over medium-high heat. Add sage leaves and cook for 1-2 minutes on each side or until crispy.
6. Serve risotto hot, topped with crispy sage leaves.
Cooking Time: 35-40 minutes
Warm Quinoa Salad with Roasted Sweet Potatoes
Elevate your mealtime with this hearty and nutritious salad, featuring roasted sweet potatoes and nutty quinoa.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 2 large sweet potatoes, peeled and cubed
– 2 tablespoons olive oil
– 1 small onion, thinly sliced
– 1 clove garlic, minced
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Toss sweet potatoes with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
2. Cook quinoa according to package instructions using 2 cups of water or broth. Fluff with fork and set aside.
3. In a large skillet, sauté onion and garlic over medium heat until softened. Add cooked sweet potatoes and stir to combine.
4. Combine cooked quinoa with the sweet potato mixture. Season with salt and pepper to taste.
5. Garnish with chopped parsley, if desired.
Cooking Time: 30-35 minutes
Spiced Pear and Almond Cake
This moist and flavorful cake is perfect for a cozy afternoon with friends or a special treat for the family. The combination of sweet pears, aromatic spices, and crunchy almonds creates a delightful dessert that’s sure to please.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1/2 cup plain Greek yogurt
– 1 tsp baking powder
– 1/2 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– 1/4 tsp salt
– 1 cup diced ripe pears (such as Bartlett or Anjou)
– 1/2 cup sliced almonds
– Confectioners’ sugar, for dusting (optional)
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9-inch (23cm) springform pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together flour, sugar, baking powder, cinnamon, nutmeg, and salt.
3. In a large bowl, combine butter, eggs, and yogurt. Add the dry ingredients and mix until just combined.
4. Fold in pears and almonds.
5. Pour batter into prepared pan and smooth top.
6. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
7. Let cool completely before dusting with confectioners’ sugar, if desired.
Cooking Time: 45-50 minutes
Savory Mushroom and Wild Rice Casserole
A hearty, comforting casserole that combines the earthy flavors of mushrooms and wild rice with a rich, savory sauce.
Ingredients:
– 1 cup wild rice
– 2 cups water or vegetable broth
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cups mixed mushrooms (such as cremini, shiitake, and button), sliced
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup grated cheddar cheese
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook wild rice according to package instructions.
3. In a large skillet, sauté onion and mushrooms in olive oil until tender. Add garlic, thyme, salt, and pepper; cook for 1 minute.
4. Combine cooked wild rice, mushroom mixture, and cheddar cheese in a 9×13-inch baking dish.
5. Bake for 25-30 minutes or until the casserole is golden brown and bubbly.
Cooking Time: 25-30 minutes
Homemade Cornbread with Honey Butter
Warm up your kitchen with this classic Southern cornbread recipe, perfectly paired with a sweet and sticky honey butter.
Ingredients:
– 2 cups all-purpose flour
– 1 cup yellow cornmeal
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1 cup buttermilk
– 1 large egg
– 2 tablespoons unsalted butter, melted
– Honey Butter (recipe below)
– Fresh herbs or scallions for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Grease an 8-inch square baking dish.
2. Whisk together flour, cornmeal, baking powder, and salt.
3. In a separate bowl, whisk buttermilk, egg, and melted butter.
4. Add wet ingredients to dry ingredients; stir until just combined. Do not overmix.
5. Pour batter into prepared baking dish.
6. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Honey Butter:
– 2 tablespoons unsalted butter, softened
– 1 tablespoon pure honey
Mix softened butter and honey until smooth. Serve warm with cornbread.
Caramel Apple Pie with a Cinnamon Crust
This caramel apple pie with cinnamon crust is a sweet and satisfying dessert that combines the warmth of cinnamon with the crunch of caramel. It’s perfect for fall gatherings or cozy nights in.
Ingredients:
For the crust:
– 2 cups all-purpose flour
– 1 teaspoon ground cinnamon
– 1/4 cup cold unsalted butter, cut into small pieces
– 1/4 cup ice-cold water
For the filling:
– 6-8 medium-sized apples, peeled and sliced
– 1/2 cup granulated sugar
– 2 tablespoons caramel sauce (homemade or store-bought)
– 1 tablespoon butter, melted
Instructions:
1. Preheat oven to 375°F.
2. In a large bowl, whisk together flour and cinnamon. Add cold butter and use a pastry blender or your fingers to work it into the flour until crumbly. Gradually add ice-cold water, stirring with a fork until the dough comes together in a ball.
3. Roll out the crust on a floured surface to fit a 9-inch pie dish. Place the crust in the dish and trim edges to fit.
4. In a separate bowl, combine sliced apples, granulated sugar, caramel sauce, and melted butter. Pour filling into the pie crust.
5. Bake for 40-50 minutes or until the crust is golden brown and the apples are tender.
Roasted Garlic and White Bean Soup
Roasted Garlic and White Bean Soup: A Creamy and Comforting Winter Treat
This hearty soup combines the rich flavors of roasted garlic with creamy cannellini beans, perfect for a chilly winter evening. With just a few simple ingredients, you can create a delicious and satisfying meal that’s sure to warm your belly and your heart.
Ingredients:
– 3-4 cloves of garlic
– 1 15-ounce can cannellini beans, drained and rinsed
– 2 tablespoons olive oil
– 1 onion, chopped
– 4 cups vegetable broth
– 1/2 cup heavy cream or half-and-half
– Salt and pepper to taste
– Fresh parsley or thyme for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Cut the top off each garlic clove, drizzle with olive oil, and wrap in foil.
2. Roast garlic for 30-40 minutes, or until tender and mashed-like. Let cool.
3. In a large pot, sauté the onion in olive oil until softened. Add roasted garlic, cannellini beans, vegetable broth, and heavy cream or half-and-half. Season with salt and pepper to taste.
4. Bring mixture to a simmer and cook for 20-25 minutes, or until soup has thickened slightly.
5. Serve hot, garnished with fresh parsley or thyme if desired.
Cooking Time: 55-65 minutes
Herb-Roasted Chicken with Autumn Vegetables
A flavorful and aromatic roasted chicken dish featuring a blend of herbs and autumn vegetables, perfect for a cozy dinner or special occasion. This recipe is easy to prepare and impressive in presentation.
Ingredients:
– 1 whole chicken (3-4 lbs), rinsed and patted dry
– 2 tbsp olive oil
– 2 tbsp chopped fresh rosemary
– 1 tsp dried thyme
– 1 tsp garlic powder
– Salt and pepper, to taste
– 1 large red onion, peeled and sliced
– 2 large carrots, peeled and sliced
– 2 large Brussels sprouts, trimmed and halved
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a small bowl, mix together olive oil, rosemary, thyme, garlic powder, salt, and pepper.
3. Rub the herb mixture all over the chicken, making sure to get some under the skin as well.
4. Place the chicken in a roasting pan and surround with sliced onion, carrots, and Brussels sprouts.
5. Roast for 45-50 minutes or until the chicken is cooked through and the vegetables are tender.
Cooking Time: 45-50 minutes
Dark Chocolate and Hazelnut Truffles
These bite-sized treats combine the deep flavors of dark chocolate and toasted hazelnuts for a truly indulgent experience.
Ingredients:
– 1 cup (200g) dark chocolate chips (at least 70% cocoa)
– 1/2 cup (60g) chopped hazelnuts
– 1 tablespoon unsalted butter, softened
– 1 teaspoon vanilla extract
– Confectioners’ sugar, for dusting
Instructions:
1. In a double boiler or a heatproof bowl set over a pot of simmering water, melt the chocolate chips.
2. Stir in the hazelnuts and butter until well combined.
3. Remove from the heat and stir in the vanilla extract.
4. Let the mixture cool to room temperature.
5. Use a melon baller or spoon to form the mixture into small balls.
6. Roll each ball between your hands to shape into smooth spheres.
7. Dust with confectioners’ sugar before serving.
Cooking Time: None, as this recipe involves melting and shaping, not cooking.
Summary
Get cozy this autumn with these 20 delicious Mabon recipes! From hearty soups to sweet treats, discover a variety of dishes that incorporate the flavors and ingredients of the season. Enjoy roasted butternut squash soup with sage, apple cider glazed pork chops, harvest vegetable stew with herbed dumplings, and many more. Whether you’re looking for a comforting meal or a special treat, these Mabon recipes are sure to satisfy your cravings.
