9 Fall Vegetable Recipes You Haven’t Tried Yet
Fall is the time for butternut squash soup, pumpkin-flavored everything, and roasted vegetables of every shape and color. Just as spring has its peas and asparagus, and summer has its tomatoes and sweet corn, fall has its own posse of flavorful and delicious vegetables. Cabbage hits its peak flavor, squash is in its prime, and a fall harvest of carrots are often the sweetest yield of the season. While the classics are often treasured for a reason, it’s easy to get into a rut in the kitchen.
With that in mind, we’ve highlighted nine fall vegetables, along with unique ways to prepare them that you likely haven’t tried before. Many of them will retain the heartiness we’ve come to know and love from this season, while others carry over some fresh elements for when whispers of summer sneak back in. Not only do these dishes make stellar sides, but some of them are filling enough to comprise an entire meal.
1. Beet and Turnip Galette
We’ll let you decide which fall veggie we’re choosing to highlight here, since both beets and turnips are fantastic during the fall season. In this recipe, the creators at The Kitchn suggest using smaller turnips — they tend to be milder in flavor. And don’t let the term “galette” scare you away. It’s basically a fancy word for a deconstructed pastry, which in this case can be store-bought. Even easier! Plus, pairing the roasted vegetables with ricotta and smoked paprika make for an equally savory and indulgent treat — perfect for a brunch, appetizer, or even a main course.
- 3 medium-size beets
- 5 small to medium sized red turnips
- 2 tablespoons olive oil
- 1 frozen puff pastry sheet, defrosted in the fridge overnight
- ½ cup ricotta
- A few pinches of coarse sea salt
- ¼ teaspoon smoked paprika
Directions: Trim the beets and turnips, and lay them out on a baking sheet. Drizzle with 1 tablespoon olive oil and a pinch of salt. Roast at 400 degree Fahrenheit for 20 to 40 minutes, depending on size. They are done when fork-tender.
2. Roasted Cabbage Wedges with Bacon and Blue Cheese
- 6 ounces bacon
- 1 head Savoy cabbage (about 1 ½ pounds), tough outer leaves discarded, cut into 6 wedges
- Kosher salt
- Freshly ground black pepper
- ½ cup crumbled blue cheese
- ½ cup plain whole milk yogurt
- 2 tablespoons freshly squeezed lemon juice, or to taste
Directions: Preheat the oven to 375 degrees Fahrenheit. Arrange the bacon on a baking sheet in a single layer and bake until crisp, flipping halfway through, about 15 minutes. Drain the bacon on a paper towel lined plate, then chop.
Pour off all but 3 tablespoons of the bacon fat from the baking sheet, then arrange the cabbage wedges on the baking sheet. Season with salt and pepper. Roast the cabbage, flipping halfway through, until golden-brown and crisp-tender, 12 to 15 minutes. Arrange on a serving platter.
While the cabbage roasts, stir together the blue cheese and yogurt. Add enough lemon juice to thin the dressing so it can be poured. Season to taste with salt and pepper.
Pour some of the blue cheese dressing over each wedge of cabbage and sprinkle the chopped bacon over. Serve immediately, with the remaining dressing on the side.
3. Brussels Sprouts Gratin
I will probably always be partial to sautéed Brussels sprouts with bacon and lemon, but I’ve found that cheese and veggies go together remarkably well, too. This recipe from from Saveur retains many of the classic flavors Brussels sprouts thrive in, but adds a mornay sauce (a term for white cheese sauces) and breadcrumb topping for an irresistible gratin. You do have to roast the sprouts before they’re added to the dish, but the overall prep time should still allow you to get dinner on the table in 45 minutes or less.
- ½ cup panko breadcrumbs
- 2 teaspoons unsalted butter, melted
- 2 teaspoons minced flat parsley
- 2 teaspoons lemon zest
- 1½ ounces grated Gruyère cheese
- 1½ teaspoons kosher salt, plus more to taste
- ½ teaspoon pepper, plus more to taste
- 4 cloves garlic, unpeeled
- 3 tablespoons olive oil
- 1 pound Brussels sprouts, rinsed, peeled and halved
- 6 shallots, peeled and thinly sliced
- 3 slices bacon, chopped
- 1 tablespoon lemon juice
- 1 tablespoon unsalted butter
- 2 teaspoon flour
- 1 cup heavy cream
- 2 sprigs fresh thyme
- 1 ounce grated Parmesan
Directions: In a small mixing bowl, combine panko, butter, parsley, 1 teaspoon lemon zest, 1 ounce Gruyère, and salt and pepper to taste. Toss lightly, set aside.
4. Acorn Squash Stuffed with Mushrooms and Rice
- 2 acorn squash (1 pound each), halved crosswise, seeded, and bottoms trimmed to lie flat, if necessary
- Salt and pepper
- 3 tablespoons olive oil, divided
- ½ pound cremini or button mushrooms, trimmed and diced small
- 1 medium yellow onion, diced small
- ¾ teaspoon dried thyme
- 1 cup long-grain white rice
- 2 cups vegetable or chicken broth
- ½ cup grated Parmesan
Directions: Preheat oven to 450 degrees Fahrenheit. On a rimmed baking sheet, season cut sides of squash with salt and pepper, drizzle with 1 tablespoon oil, and turn cut sides down. Cover sheet tightly with foil and roast until tender, about 35 minutes.
Meanwhile, in a medium straight-sided skillet, heat remaining 2 tablespoons oil over medium-high. Add mushrooms, onion, and thyme; season with salt and pepper. Sauté until mushrooms are golden, about 8 minutes. Add rice and broth and bring to a boil; cover and reduce heat to low. Cook until liquid is absorbed, about 20 minutes.
Remove squash from oven and heat broiler. Carefully scoop out 2 to 3 tablespoons flesh from each squash half and stir into rice; season with salt and pepper. Divide rice mixture among squash halves, sprinkle with Parmesan, and broil until melted, 2 minutes.
5. Carrot Apple Ginger Smoothie
Whether you’re trying to get over an autumn cold or you just need a way to freshen up your morning, this carrot smoothie with apples and ginger is sure to give you the kick you need. Though juicing is extremely popular, this version uses a standard blender — keeping all the fiber intact. The blogger at The Muffin Myth adds some hemp seeds for protein and a creamy texture. A little bit of cinnamon makes the whole thing taste a bit like carrot cake. We can get on board with that!
- 2 carrots, scrubbed and peeled if desired, cut into chunks
- 1 apple, cored and sliced into quarters
- 1 chunk of fresh ginger about the size of your thumb, peeled
- 1 lemon, juiced
- 2 tablespoons hemp seeds
- ½ teaspoon ground cinnamon
- 1 to 1½ cups cold water
Directions: Place all ingredients into the jar of a blender with one cup water. (If you’re not sure your blender is up to the challenge of whole carrot chunks, the blogger suggests grating them and the ginger before adding them.)
Blend on high speed until smooth, adding more water to thin smoothie if desired. Serve immediately.
6. Honey-Roasted Sweet Potatoes
When it comes to hearty foods, it doesn’t get better than sweet potatoes. When they’re cut into chunks and roasted, they become even better with lightly crisped edges and soft, tender insides. This version from Averie Cooks tosses the sweet potato bites with coconut oil, honey, and cinnamon, with the option of adding other spices. The real treat is the pairing of the yogurt dipping sauce, which adds an extra dose of creaminess to the finished product.
- 2 large or 3 medium to large sweet potatoes, washed, peeled, and trimmed into 1-inch chunks
- 3 to 4 tablespoons honey
- 3 to 4 tablespoons coconut oil ior another type of oil
- 1 tablespoon cinnamon, or to taste
- Pinch salt and pepper, optional and to taste
- Pumpkin pie spice, nutmeg, ginger, allspice; all optional and to taste
For the honey-cinnamon dip
- Heaping ⅓ cup plain or vanilla Greek yogurt or sour cream
- 2 to 3 tablespoons honey
- 1 teaspoon cinnamon, or to taste
Directions: Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with a Silpat or spray with cooking spray and set aside.
Slice sweet potatoes into 1-inch chunks and put into a gallon-sized zip-top bag. Add honey, oil, cinnamon, optional salt and pepper to taste, optional seasonings to taste, seal bag, and toss potatoes until everything is evenly coated. Transfer to prepared baking sheet and bake for about 20 to 25 minutes, remove from oven, and flip potatoes over using tongs. If desired, drizzle remaining mixture from zip-top bag over top.
Return tray to oven and bake for about 15 to 20 more minutes, or until tender, being careful not to burn.
For the dip: Add all dip ingredients to a small bowl and whisk until smooth. Serve with sweet potatoes.
7. Spicy Kale and Quinoa Black Bean Salad
If you’re looking for a lighter dish that still fills you up, this kale and quinoa salad is the ticket. The blogger at The Glowing Fridge claims it’s just as good as a Chipotle bowl — without any added oils or fats. (A test of this recipe revealed it is very delicious, particularly because of the homemade spicy dressing.)
- 1 cup quinoa, uncooked
- 6 cups stemmed, chopped kale
- ½ red onion, chopped
- 1 can black beans, drained and rinsed
- 1 cup corn
- ¼ cup fresh cilantro, chopped
- 1 clove garlic, minced
- ¼ cup fresh lime juice
- ¼ cup hot sauce of your choice
- ¼ cup water
- 1 teaspoon maple syrup
- ½ teaspoon cumin
- Sea salt and pepper, to taste
Directions: In a medium sized pot, combine 2 cups of water with 1 cup of quinoa. Bring to a boil, reduce heat, cover, and simmer for 15 minutes, or until all liquid has been absorbed.
In a large salad bowl, add the kale and the onion. meanwhile, stir corn and beans into warm quinoa. Add to bowl with kale.
Whisk all dressing ingredients together, drizzle over salad, toss, and serve.
8. Butternut Squash and Andouille Stuffing
When it comes to stuffing during the holidays, everyone has their signature style. If you’re looking to contribute your own version to the festivities — or simply need a break from the traditional onion and celery gig — this recipe from Delish has you covered. Butternut squash adds a silky texture and delicious fall flavor, while the andouille sausage adds a bit of kick for variation.
- 1 small butternut squash, diced
- 3 tablespoons extra-virgin olive oil
- Kosher salt
- Black pepper
- 8 ounces andouille sausage, sliced ¼-inch thick
- 1 large yellow onion, chopped
- 3 stalks celery, chopped
- 10 cups torn baguette or other crusty bread, dried overnight
- ¼ cup fresh sage, chopped
- 2 tablespoons chopped fresh parsley, plus more for serving
- 2 eggs
- 3 cups low-sodium vegetable or chicken broth
- 4 tablespoons unsalted butter, cut into ½-inch pieces
Directions: Preheat oven to 425 degrees Fahrenheit. Toss squash with 2 tablespoons olive oil and season with 1 teaspoon salt and ¼ teaspoon pepper on a rimmed baking sheet. Roast until golden and tender, 20 to 25 minutes. Reduce heat to 350 degrees.
Heat remaining tablespoon olive oil in a large skillet over medium-heat. Add andouille and cook, stirring often, until golden and crisp, about 4 minutes. Transfer to a plate using a slotted spoon. To skillet, add onion and celery and season with ½ teaspoon salt and ¼ teaspoon pepper. Cook, stirring often, until vegetables are tender, 6 to 8 minutes. Transfer vegetables to a large bowl and add baguette pieces, sage, parsley, roasted squash, and andouille and toss to combine.
In a separate medium bowl, whisk together eggs and 2 cups broth. Pour over bread mixture and toss until evenly moistened, adding more broth ¼ cup at a time until baguette pieces seem hydrated (you might not use it all).
Transfer mixture to prepared baking dish and dot with butter. Cover dish with foil and bake until a knife inserted in the center of the stuffing comes out warm, 30 to 35 minutes. Increase oven to 450 degrees and continue baking until top is deeply golden, 15 to 20 minutes more. Let rest 10 minutes before serving. Serve topped with parsley.
9. Cheesy Cauliflower Pasta
This simple dish is part of Bon Appétit’s series Cooking Without Recipes — though technically this dish does have one to follow. The emphasis here is on adding your own spin — so exact measurements aren’t vital. Make it to your tastes, and it’s sure to be a success. This dish adds roasted cauliflower to cheesy pasta in a grown-up (and veggified) nod to many of your favorite pasta dishes — just with a slightly different take.
- 1 head of cauliflower, chopped into florets
- 6 garlic cloves
- Tablespoon of olive oil (adjusted for personal preference)
- Salt and pepper, to taste
- Red chile flakes, to taste
- 1 cup Parmesan
- 3 tablespoons butter, softened
- 2 tablespoons toasted pine nuts
- ¼ cup toasted breadcrumbs
- 1 pound short pasta, like cavatelli or penne
- Flat-leaf parsley, to garnish (optional)
Directions: On a sheet pan, drizzle a head of chopped cauliflower and six skin-on garlic cloves with some olive oil, salt, pepper, and red chile flakes. Roast at 425 degrees Fahrenheit, tossing occasionally, until the cauliflower is caramelized and crisp, about 30 minutes. Once cool, peel the roasted garlic cloves.
In a large bowl, combine a cup of grated Parmesan, three tablespoons of butter, a pinch of salt, two tablespoons of toasted pine nuts, and a quarter-cup of toasted breadcrumbs.
Meanwhile, bring a pot of salted water to a boil and cook a pound of short pasta. Drain the pasta, reserving about a cup of the cooking liquid (The publication recommends using around ¼-cup). Toss the hot pasta with the cauliflower, garlic cloves, Parmesan butter mixture, and enough pasta water to mix it all together. Garnish with a handful of torn parsley leaves.