fall recipe

These Roasted Maple Cinnamon Sweet Potatoes are seasoned with cozy flavors and roasted to perfection until crispy on the outside and soft on the inside!

Roasted Maple Cinnamon Sweet Potatoes

potatoes

olive oil

maple syrup

cinnamon

Salt and pepper (,

Preheat oven to 400°F. Lightly coat a baking pan with non-stick cooking spray, or line with parchment paper. Set aside.

In a medium bowl, combine the olive oil, maple syrup, cinnamon, salt and pepper. Add potatoes and toss to coat.

Spread potatoes in an even layer onto prepared pan. Roast for 30-35 minutes, or until browned and crispy.

Remove from the oven and let cool for 5 minutes. Serve immediately.

The most delicious fall pumpkin pasta: Pasta shells with roasted squash and a thyme-infused Parmesan garlic cream sauce. Simple and luscious!

Pumpkin Pasta in Parmesan Garlic Cream Sauce

kabocha squash, approximately half of 1 medium kabocha or butternut squash

onion

salt and black pepper

heavy whipping cream

garlic

thyme,

Parmigiano Reggiano cheese

butter

pasta shells

baby kale or spinach leaves

Peel the squash, remove the seeds and cut into 1-inch chunks. 

Preheat the oven to 400 degrees.

Combine the squash and onion on a large rimmed baking sheet. Toss with the olive oil, 1 teaspoon salt and 10 or 12 grinds of black pepper. Cover the pan with aluminum foil and bake 25 minutes. Remove the foil and stir the squash around with a spatula. Roast 15 minutes more, or until the squash is tender and lightly browned.

Pour the cream into a saucepan. Drop in the garlic cloves and thyme sprigs and bring to a simmer — lower the heat and watch that it doesn&#039;t boil over. Simmer 20 minutes, until the cream is slightly reduced and the garlic is soft. Remove from the heat and steep 10 minutes, then remove the garlic and thyme. Stir in 1/2 teaspoon salt and 1/2 cup of the cheese. Transfer the sauce to a serving bowl with the butter and keep warm.

Bring a 6 quart pot of water to a boil with 2 tablespoons kosher salt. Cook the pasta until al dente. Drain and add to the bowl with the sauce.

Add the squash and baby greens to the bowl and gently stir everything together until evenly coated with the sauce. Serve with the remaining cheese and chopped thyme sprinkled over the top.

A deliciously simple way with squash that makes a great side.

Maple-roasted buttercup squash

oz squash (400 grams, peeled and de-seeded wight)

tbsp oil (suggest vegetable/canola)

Pre-heat the oven to 375-400F/190-200C (can vary temp to suit whatever else you are cooking).

Dice the squash into larg bite-size chunks and place in an oven dish.

Drizzle over the oil and maple syrup and toss the squash so it is covered in both.

Roast for approx 40min until soft and starting to caramelize.

<p>White Chicken Chili! One of my favorite soups. Creamy, smoky, cozy, and spicy with BIG flavor and simple ingredients. SO GOOD.</p>

Sarah's White Chicken Chili

bacon

yellow onion

cumin

chili powder

chicken broth

tomatoes with green chiles (with juices!)

chicken

pinto beans

black beans

cream cheese

Food processor prep: Pulse the bacon through the food processor until it looks like a chunky paste. Remove bacon and do the same with the onion, garlic, and jalapeño.

Sarah's White Chicken Chili Step 1

Cook bacon and veggies: Add the bacon to a large Dutch oven over medium heat. Once the bacon starts heating up, add the onion, garlic, and jalapeño mix so it all cooks together.

Sarah's White Chicken Chili Step 2

Build the soup: Add spices, broth, and tomatoes. Bring to a simmer.

Sarah's White Chicken Chili Step 3

Cook chicken: Add chicken. Bring to a low simmer. Cover and cook for 15 minutes, until the chicken is cooked through. Remove, cool, and shred.

Sarah's White Chicken Chili Step 4

Tie it all up: Stir in the shredded chicken, beans, and cream cheese.  The chili will be THICK, especially as it cools. It&#8217;s almost like a dip because, yes, we are monsters. Thin it out with water as you like!

Tie it all up: Stir in the shredded chicken, beans, and cream cheese.  The chili will be THICK, especially as it cools. It's almost like a dip because, yes, we are monsters. Thin it out with water as you like!

Sarah's White Chicken Chili Step 5

Top and serve: Serve with every good thing under the sun, but mostly tortilla chips, cilantro, green onion, and cheese.

Sarah's White Chicken Chili Step 6

Love this recipe! Had some last of the season peppers I added to the food processor and finished with some smoked gouda...perfect for q cool Monday night and will be lunch for a few days for sure! Thanks!

Truly appreciate the way you made it. And again as always a big thumbs up for this. Waiting for more such in future too.

Made this tonight and LOVED it!  I'm trying to eat mostly plant-based food, so I left out the chicken and added cooked vegan "chicken" at the end.   I also added a few drops of liquid smoke to make up for the absence of the bacon, though I sampled the chili before adding the liquid smoke and it was fantastic even without it!  This will definitely be in my dinner rotation this winter!

I love that the same blog that persuades people to love tofu understands chili w cream cheese and bacon....food is such a pure pleasure! Thx for this recipe and your beautiful words.

Mmm mmm good. Just cooked this and it is delicious.

This was tasty. I made admendments for my guy who doesn't like cumin, so I added some minced cilantro stems to the veggies.  
The processing of the bacon and veggies into a paste-like consistency is new to me and will be added to my cooking repertoire.  What a brilliant way to make a base of flavor. 
Thank you! I will be making this again.

Made this for dinner tonight. It’s so good! This is definitely a recipe I will be keeping in my soup/chili rotation.

Made this for dinner tonight and everyone deemed it a winner! So quick, easy, and super tasty. I’ve been looking for a go-to chili recipe, and this is it. The bacon really brings it next level.

This was absolutely fantastic! I only had one can of tomatoes so I threw in a jar of salsa as well and it came out so well. Husband and stepson went back for thirds! Definitely making again.

I made this last night - and we polished off the leftovers tonight!

I used ground turkey breast instead of chicken (I browned it in a separate pan and then added it to the soup). Otherwise, I followed the recipe (two jalapeños). 

This was delicious. The boyfriend said it was "one of the best things I had ever made" - so high praise because I think I've made him lots of good meals. I highly recommend the recipe. I would warn that it takes more prep time, but it's still very doable on a weeknight. I will be making this again soon.

We had this tonight and it was delicious! We are vegetarian so I used extra beans, including pinto beans made fresh in the instant pot. Instead of bacon I threw in several chopped chipotles in adobo sauce!

So so tasty! Just finished the leftovers the following day and I've already told 3 friends about this recipe. Thank you for sharing. It's so delicious

I wasn't feeling like eating meat last night so I made this without the bacon and chicken and added some corn. I also used lowfat cream cheese and it was so dreamy. I will definitely try it with the meat sometime but this was perfection on a rainy Sunday night! Thanks!

https://content.jwplatform.com/videos/ux8jEHAy.mp4

White Chicken Chili! One of my favorite soups. Creamy, smoky, cozy, and spicy with BIG flavor and simple ingredients. SO GOOD.

Sarah’s White Chicken Chili

It’s easy to roast pumpkin for pumpkin puree! The flavor can’t be beat and it’s a great way to use up any pie pumpkins you may have had around for decorations instead of throwing them away.

How To Roast Pumpkin For Pumpkin Puree

pumpkin

Olive oil

Cutting board

Sharp chef's knife

Rimmed baking sheet

How to Roast Pumpkin for Pumpkin Puree

Preheat oven to 375°F. Wash and dry pumpkin. Remove the stem if desired or cut through it while cutting the pumpkin.

Using a sharp chef's knife (or other large kitchen knife), carefully cut the pumpkin in half vertically (from top to bottom or bottom to top). Scoop seeds out of each pumpkin half and save for roasting later.

Brush the cut side of each have with a little olive oil and place face down on a rimmed baking sheet. Roast at 375°F for about 60 minutes or until a paring knife easily pierces the shell of the pumpkin. The pumpkin shell should be darker and easily indented.

Remove from oven and let cool slightly. Turn the pumpkin halves over and scoop cooked pumpkin flesh out of the shell and into a food processor or blender with a spoon. Cover and process until smooth, scraping sides occasionally (about 2-3 minutes).

Use immediately in recipes, or refrigerate for up to a week in a clean, covered container. Puree may also be poured into clean freezer containers, covered, and frozen for later use.

This Vegan Skillet Sweet Potato Casserole is the perfect way to enjoy the Holidays while remaining dairy-free, gluten-free, and naturally sweetened. Such a healthy alternative to a classic dish.

Vegan Skillet Sweet Potato Casserole

lbs. sweet potato, cooked ((That's about 3 medium ones!; See Notes!))

maple syrup ((See Notes!))

tsp vanilla extract

raisins

vegan marshmallows ((I use Dandies Originals))

Tbsp cinnamon

nutmeg

cloves

tsp sea salt

pecans, chopped + roasted ((See Notes!))

Tbsps vegan butter, melted ((See Notes!))

tbsps pure maple syrup ((See Notes!))

tsp cinnamon

sea salt

Preheat your oven to 375 degrees Fahrenheit and grease a medium cast iron skillet with vegan butter or coconut oil.

Begin by adding the cooked sweet potatoes (the insides only!) to a Medium bowl along with the maple syrup, vanilla, raisins, cinnamon, nutmeg, ground cloves, sea salt and marshmallows. Gently toss everything together until well combined.

Transfer the mixture a skillet and then make the pecan topping.

Mix all ingredients in a small bowl until well combined.

Top sweet potato mixture in the skillet with pecan topping until fully covered and bake in the oven (covered with foil) for 10-15 minutes.

Then remove foil covering and bake uncovered for another 10 minutes or so, until marshmallows have melted and pecans are brown and caramelized.

Once done, remove from oven and let cool for 2-3 minutes before serving.

Enjoy it as a side along with your other Thanksgiving dishes.

Bon Appetit!

For Pecan Topping:

This festive fresh cranberry shortbread cookie recipe uses fresh cranberries instead of dried. I promise you won&#x27;t miss the extra sugar.

Fresh Cranberry Shortbread Cookie Recipe

sugar

cranberries

flour

lemon

Combine butter and sugar and mix together on...

Combine butter and sugar and mix together on medium speed until well blended.

Add the flour about 1/2 at a time...

Add the flour about 1/2 at a time and mix until combined.

Add chopped cranberries and lemon zest, mix well.

Transfer about 1/2 of the dough onto plastic...

Transfer about 1/2 of the dough onto plastic wrap and roll into a log.

Continue with the remaining dough.

Refrigerate for at least 1 hour or overnight.

Preheat oven to 350 degrees

Cut dough into 1/4 inch rounds and bake...

Cut dough into 1/4 inch rounds and bake for 10 minutes.

Switch pans by moving top pan to the...

Switch pans by moving top pan to the bottom and the bottom pan to the top, then bake for an addition 10 minute or until the cookies start to brown.

Makes about 2.5 dozen.

An easy Cinnamon Apple Crisp recipe made with sliced apples and a crispy brown sugar oat topping. The perfect easy dessert for any time of year!

Apple Crisp Recipe

(65 grams) all-purpose flour, spooned & leveled

(150 grams) light brown sugar (packed)

salt

(100 grams) old-fashioned rolled oats

(600 grams) sliced apples

(50 grams) granulated sugar

(15 grams) all-purpose flour

Preheat the oven to 350°F (177°C). Spray a 9-inch pie plate (or an 8 or 9-inch square baking dish) with nonstick cooking spray and set aside.

In a mixing bowl, whisk together the flour, brown sugar, cinnamon, and salt until well combined. Add the cold cubed butter and using a pastry cutter or fork, cut the butter into the dry ingredients until the mixture starts to come together and is crumbly. Stir in the oats and transfer to the refrigerator while you make the filling.

To make the topping:

Add the sliced apples, sugar, flour, cinnamon, and nutmeg to a large mixing bowl and stir until all of the apple slices are well coated. Scoop the apples into the prepared baking dish. Remove the topping from the refrigerator and sprinkle on top of the filling.

Bake at 350°F (177°C) for 40 to 50 minutes or until the topping is lightly golden brown and the juices are bubbling around the edges.

Remove from the oven and transfer to a wire rack to cool slightly before serving.

To make the filling:

Apple turnovers made from scratch using my all-time favorite pie crust!

Apple Turnovers

apples,

light brown sugar (tightly packed (135 grams))

Tablespoons butter ((42 grams))

cornstarch

vanilla extract

egg egg

Tablespoons coarse sugar (for sprinkling, optional)

sugar ((125 grams))

milk

Preheat oven to 400F (205C)

Break your chilled pie dough into two pieces that are roughly the same size.

Transfer to a lightly floured surface and roll one piece into a rectangle about 1/8" thick. &nbsp;

Using a pizza cutter (or a knife and a straight-edge, such as a clean ruler), neatly cut dough int 4.5" squares and transfer to a parchment-paper-lined baking sheet (you will need to gather the scraps and re-roll them out to make all 10 turnovers).

Place squares on a parchment paper lined cookie sheet and return to the refrigerator. &nbsp;

Repeat rolling and cutting with your second half of pie dough.

Prepare your apple filling by combining your apples, brown sugar, and butter in a medium-sized saucepan over medium-low heat. &nbsp;

Stir frequently until butter is melted, then add cornstarch, cinnamon, vanilla extract, and salt. &nbsp;

Increase heat to medium and bring to a simmer and simmer for 5 minutes, stirring occasionally.

Remove from heat and allow mixture to cool (at least 15-20 minutes) before proceeding.

Prepare egg wash by combining egg and teaspoon of water in a small dish and stir/scramble well.

Lightly brush the insides of your pastry squares with egg wash.

Portion about 2-3 Tablespoons of apple pie filling into the center of each square. &nbsp;Gently fold over one corner to the other to envelope the apple filling. Use the tines of a fork to press and seal the turnovers.&nbsp;

Brush the outside lightly with egg wash, cut small slits across to vent, and sprinkle with coarse sugar, if desired.

Bake on 400F (205C) oven for 25 minutes, until pastry is beginning to turn golden brown.

Allow to cool before drizzling with glaze.

Whisk together powdered sugar, 2 teaspoons of milk, and vanilla extract in a small bowl. If mixture is too stiff to drizzle, add more milk, another teaspoon at a time, until a fluid consistency is reached.

Drizzle over slightly cooled turnovers. &nbsp;Enjoy while still warm or allow glaze to harden before enjoying.

Vanilla Glaze

Roasted broccoli and cauliflower blended with bacon and sharp white cheddar. YUM!

Roasted Broccoli Cauliflower Soup (with Bacon and White Cheddar!)

cauliflower,

broccoli,

kosher salt

slab applewood bacon, cut into 1/2 inch pieces

yellow onions

garlic,

heavy cream

sharp white cheddar cheese, grated (plus more for serving)

fresh parsley, torn (for garnish)

black pepper,

Preheat oven to 450°. Separate broccoli and cauliflower...

Preheat oven to 450°. Separate broccoli and cauliflower florets on two sheet pans. Drizzle both pans with two tablespoons of olive oil each and season with a generous pinch of kosher salt. Roast for 20 to 25 minutes or until caramelized and knife tender. Swap racks halfway during roasting. Remove and set a quarter of both the broccoli and cauliflower off to the side.

Meanwhile in a Dutch oven add the bacon...

Meanwhile in a Dutch oven add the bacon and 1 teaspoon olive oil. Heat over medium-low until bacon is cooked and crispy. Use a slotted spoon to transfer the bacon to a paper towel lined plate. Drain off all but a tablespoon of bacon fat.

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The most viewed fall recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine