10 Super Easy And Simple Fall Recipes
1. Pumpkin Spice Pancakes
- Ingredients:
- 1 cup all-purpose flour
- 1 tbsp sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp pumpkin pie spice
- 1 cup buttermilk
- 1/2 cup pumpkin puree
- 1 egg
- 2 tbsp melted butter
- Instructions:
1. In a bowl, whisk together flour, sugar, baking powder, baking soda, salt, and pumpkin pie spice.
2. In another bowl, whisk together buttermilk, pumpkin puree, egg, and melted butter.
3. Pour wet ingredients into dry ingredients and stir until just combined.
4. Heat a griddle or skillet over medium heat and lightly grease with butter or oil.
5. Pour batter onto the griddle to form pancakes. Cook until bubbles form on the surface, then flip and cook until golden brown.
6. Serve warm with maple syrup and a sprinkle of extra pumpkin pie spice.
2. Apple Cider Pulled Pork
- Ingredients:
- 2 lbs pork shoulder or butt
- 1 cup apple cider
- 1/2 cup barbecue sauce
- 1 onion, sliced
- 2 cloves garlic, minced
- Salt and pepper to taste
- Instructions:
1. Place pork shoulder or butt in a slow cooker. Season with salt and pepper.
2. Pour apple cider and barbecue sauce over the pork.
3. Add sliced onion and minced garlic.
4. Cover and cook on low for 8 hours or until pork is tender and pulls apart easily with a fork.
5. Shred the pork using two forks and mix with the cooking liquid.
6. Serve on buns or over rice for a delicious fall-inspired meal.
3. Roasted Butternut Squash Soup
- Ingredients:
- 1 medium butternut squash, peeled, seeded, and cubed
- 1 onion, diced
- 2 carrots, sliced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 cup heavy cream (optional)
- 1 tsp dried thyme
- Salt and pepper to taste
- Instructions:
1. Preheat oven to 400°F (200°C).
2. Place butternut squash, onion, carrots, and garlic on a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat.
3. Roast in the preheated oven for 30-35 minutes, or until vegetables are tender and caramelized.
4. Transfer roasted vegetables to a pot. Add vegetable broth and dried thyme. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
5. Use an immersion blender to blend soup until smooth. Stir in heavy cream if desired.
6. Serve hot, garnished with a drizzle of cream or a sprinkle of thyme.
4. Maple Glazed Roasted Brussels Sprouts
- Ingredients:
- 1 lb Brussels sprouts, trimmed and halved
- 2 tbsp olive oil
- 2 tbsp maple syrup
- 1 tbsp balsamic vinegar
- Salt and pepper to taste
- Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss Brussels sprouts with olive oil, maple syrup, balsamic vinegar, salt, and pepper on a baking sheet.
3. Roast in the preheated oven for 20-25 minutes, stirring halfway through, until Brussels sprouts are tender and caramelized.
4. Serve hot as a delicious side dish for any fall meal.
5. Baked Apples
- Ingredients:
- 4 apples (such as Honeycrisp or Gala), cored
- 1/4 cup brown sugar
- 1/4 cup chopped nuts (such as pecans or walnuts)
- 1 tsp cinnamon
- 2 tbsp butter, diced
- 1/2 cup apple cider or apple juice
- Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together brown sugar, chopped nuts, and cinnamon.
3. Stuff cored apples with the sugar-nut mixture. Dot the tops with diced butter.
4. Place stuffed apples in a baking dish. Pour apple cider or apple juice into the bottom of the dish.
5. Cover with foil and bake for 30-35 minutes, or until apples are tender.
6. Serve warm, optionally topped with vanilla ice cream or whipped cream.
6. Sheet Pan Sausage and Vegetables
- Ingredients:
- 4 Italian sausages (sweet or spicy), sliced into chunks
- 1 lb baby potatoes, halved
- 2 bell peppers (any color), sliced
- 1 onion, sliced
- 2 tbsp olive oil
- 1 tsp dried oregano
- Salt and pepper to taste
- Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss sausage, baby potatoes, bell peppers, and onion with olive oil, dried oregano, salt, and pepper on a large sheet pan.
3. Spread ingredients into an even layer on the pan.
4. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until sausage is cooked through and vegetables are tender.
5. Serve hot as a simple and hearty fall dinner.
7. Instant Pot Butternut Squash Risotto
- Ingredients:
- 1 cup Arborio rice
- 3 cups vegetable broth
- 1 small butternut squash, peeled, seeded, and diced
- 1 onion, diced
- 2 garlic cloves, minced
- 1/2 cup grated Parmesan cheese
- 2 tbsp butter
- Salt and pepper to taste
- Instructions:
1. Set Instant Pot to sauté mode. Melt butter and sauté onion and garlic until softened.
2. Add Arborio rice and cook for 1-2 minutes until slightly toasted.
3. Stir in vegetable broth and diced butternut squash.
4. Close the lid and set Instant Pot to Manual, high pressure for 6 minutes.
5. After cooking, do a quick release of pressure. Open the lid and stir in Parmesan cheese until melted.
6. Season with salt and pepper to taste. Serve hot as a creamy and comforting fall dish.
8. Crockpot Chicken and Stuffing
- Ingredients:
- 4 boneless, skinless chicken breasts
- 1 box stuffing mix
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup chicken broth
- 1/4 cup butter, melted
- Salt and pepper to taste
- Instructions:
1. Place chicken breasts in the bottom of a slow cooker.
2. In a bowl, mix together stuffing mix, cream of chicken soup, chicken broth, melted butter, salt, and pepper.
3. Spoon stuffing mixture over chicken breasts in the slow cooker.
4. Cover and cook on low for 4-6 hours or on high for 2-3 hours, until chicken is cooked through and stuffing is hot and fluffy.
5. Serve warm as a comforting fall dinner with a side of vegetables.
9. Easy Pumpkin Soup
- Ingredients:
- 1 can (15 oz) pumpkin puree
- 2 cups vegetable broth
- 1 cup coconut milk
- 1 onion, diced
- 2 garlic cloves, minced
- 1 tsp curry powder
- Salt and pepper to taste
- Instructions:
1. In a pot, sauté diced onion and minced garlic until softened.
2. Add pumpkin puree, vegetable broth, coconut milk, curry powder, salt, and pepper.
3. Bring to a simmer and cook for 10-15 minutes, stirring occasionally.
4. Use an immersion blender to blend soup until smooth.
5. Serve hot, optionally garnished with a drizzle of coconut milk and a sprinkle of curry powder.
10. Sheet Pan Apple Crisp
- Ingredients:
- 6 cups sliced apples (such as Granny Smith or Honeycrisp)
- 1 cup rolled oats
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup butter, melted
- 1 tsp cinnamon
- Vanilla ice cream or whipped cream for serving
- Instructions:
1. Preheat oven to 350°F (175°C).
2. Spread sliced apples evenly on a large sheet pan.
3. In a bowl, mix together rolled oats
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup butter, melted
- 1 tsp cinnamon
- Vanilla ice cream or whipped cream for serving
Instructions:
1. In a bowl, combine rolled oats, all-purpose flour, brown sugar, melted butter, and cinnamon. Mix until crumbly.
2. Sprinkle the oat mixture evenly over the sliced apples on the sheet pan.
3. Bake in the preheated oven for 30-35 minutes, or until the topping is golden brown and the apples are tender.
4. Remove from the oven and let cool slightly before serving.
5. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful fall dessert.
Enjoy these simple and delicious fall recipes!
