Fine Cooking Fall Recipes
Fall is one of the most anticipated seasons of the year, especially when it comes to cooking. As the leaves begin to change and the temperatures drop, it’s time to start preparing some of the best fall recipes that are sure to please your family and friends. Whether you’re looking for a hearty dinner, an afternoon snack, or even a special dessert, these fine cooking fall recipes are sure to hit the spot. So, grab your ingredients and get ready to start cooking up some delicious fall recipes.
Butternut Squash Soup
Butternut squash soup is a classic fall recipe that makes for a comforting and delicious meal. This creamy soup is made with roasted butternut squash, onion, garlic, chicken broth, and a touch of cream. It’s perfect for a cool autumn evening, and it’s sure to be a hit with the whole family. Here’s how to make it:
Ingredients
- 2 tablespoons olive oil
- 1 large butternut squash, peeled, seeded and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1/2 cup heavy cream
- Salt and pepper, to taste
Instructions
- Preheat oven to 400 degrees F.
- Toss the cubed butternut squash with olive oil and spread out on a baking sheet. Roast for 20 minutes, stirring once, until squash is tender.
- Heat 1 tablespoon of olive oil in a large saucepan over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
- Add the roasted butternut squash, chicken broth, and cream to the saucepan. Bring to a boil, then reduce heat to low and simmer for 15 minutes.
- Using an immersion blender, blend the soup until smooth. Season with salt and pepper to taste.
- Ladle the soup into bowls and serve.
Equipment
- Baking sheet
- Large saucepan
- Immersion blender
Notes
If you don’t have an immersion blender, you can also use a regular blender or food processor. Just be sure to let the soup cool before blending it. You can also add other ingredients to this soup, such as diced carrots, celery, and potatoes. This soup is also great topped with croutons or a dollop of sour cream.
Nutrition
This delicious butternut squash soup is low in calories and fat, and it’s a great source of vitamins A and C. It also contains a good amount of fiber, which is great for digestion. One cup of this soup contains approximately 160 calories, 5 grams of fat, 17 grams of carbohydrates, and 4 grams of protein.
Apple Crisp
Apple crisp is a classic fall dessert that is sure to be a hit. This easy-to-make recipe is made with fresh apples, cinnamon, and a crunchy oat topping. Serve it warm with a scoop of ice cream or a dollop of whipped cream for a truly special treat. Here’s how to make it:
Ingredients
- 4 large apples, peeled, cored, and thinly sliced
- 2 tablespoons lemon juice
- 1/4 cup light brown sugar
- 1/4 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 cup rolled oats
- 1/2 cup butter, melted
- 1/4 cup chopped pecans (optional)
Instructions
- Preheat oven to 375 degrees F.
- In a large bowl, combine the apples, lemon juice, brown sugar, flour, and cinnamon. Toss to combine.
- In a separate bowl, combine the oats, butter, and pecans. Mix to combine.
- Transfer the apple mixture to an 8x8 inch baking dish. Sprinkle the oat mixture on top.
- Bake for 30-35 minutes, or until the apples are tender and the topping is golden brown.
- Serve warm with ice cream or whipped cream, if desired.
Equipment
- Large bowl
- 8x8 inch baking dish
Notes
This apple crisp is best served warm, but it can also be enjoyed at room temperature. You can also use other types of apples for this recipe, such as honey crisp, granny smith, or golden delicious. If you don’t have any pecans on hand, you can also use walnuts or almonds.
Nutrition
This delicious apple crisp is a great source of fiber and vitamins A and C. One serving contains approximately 250 calories, 14 grams of fat, 30 grams of carbohydrates, and 2 grams of protein.
Pumpkin Pie
Pumpkin pie is a classic fall recipe that is sure to be a hit with the whole family. This creamy, spiced pie is made with canned pumpkin puree, evaporated milk, and a flaky homemade crust. Serve it warm with a dollop of whipped cream for a sweet and satisfying dessert. Here’s how to make it:
Ingredients
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 cup cold butter, cut into small pieces
- 3 tablespoons ice water
- 1 (15 ounce) can pumpkin puree
- 3/4 cup sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/2 teaspoon salt
- 2 large eggs, lightly beaten
- 1 (12 ounce) can evaporated milk
Instructions
- Preheat oven to 425 degrees F.
- In a medium bowl, combine the flour and salt. Cut in the butter with a pastry blender until the mixture resembles coarse crumbs. Add the ice water and mix until a dough forms.
- Roll out the dough on a lightly floured surface and transfer to a 9-inch pie pan. Trim the edges and flute the crust. Prick the bottom of the crust with a fork.
- In a large bowl, combine the pumpkin puree, sugar, cinnamon, ginger, nutmeg, allspice, and salt. Add the eggs and evaporated milk and mix until combined.
- Pour the filling into the pie crust. Bake for 15 minutes, then reduce the oven temperature to 350 degrees F. Bake for an additional 40-45 minutes, or until the crust is golden brown and the filling is set.
- Let cool before serving.
Equipment
- Medium bowl
- Pastry blender
- 9-inch pie pan
Notes
This pumpkin pie is best served warm, but it can also be enjoyed at room temperature. If you don’t have any evaporated milk on hand, you can use regular milk instead. You can also make this pie with a store-bought crust, if you prefer.
Nutrition
This delicious pumpkin pie is a great source of vitamins A and C. One slice contains approximately 270 calories, 11 grams of fat, 37 grams of carbohydrates, and 5 grams of protein.
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