Five Favorite Fall Side-Dish Recipes

One of the things I love most about cooking in the fall is the array of beautiful colors and full spectrum of flavors. I've never seen an autumn dish that was presented as dull or colorless. With squash, sweet potatoes, numerous apples, pears, and root vegetables being in season there are so many options to choose from when creating a fall side dish. The weather giving way to cooler, shorter days makes a great setting to warm your home not only with the heat of the oven, but also with the joy and bounty set forth upon your dining table.

When I think of the quintessential fall meal, it's about comfort and relaxation, joy and giving thanks. To create the perfect autumn dish you must first take note of your surroundings. The leaves turn beautiful shades of deep orange, rust, and gold. The sounds of cheering and excitement from high school football games are carried along as the crisp winds wind in and out of the landscape. People take comfort and solace from the chill inside of cozy warm sweaters or shared blankets. Though much of the world around us is getting ready to take a long winter rest, there is an aura of life and excitement.

Now that you're hungry and feeling inspired, lets get to the recipes. These sides will go well with almost any seasonal meat dish that's been roasted or slow cooked, such as chicken, pork, turkey, or a beef roast. These sides are all rich in vitamins and minerals- especially fiber- so they're also fantastic options for the health-conscious family.

Roasted Delicata Squash

2 pounds delicata squash (also called sweet potato squash)

1 medium sweet onion

3 cloves garlic

2 tablespoons extra virgin olive oil

1 tablespoon Honey

2 tablespoons balsamic vinegar

1/4 teaspoon cumin

Coarse Salt and freshly ground pepper

Preheat the oven to 450 degrees. Split squash in half lengthwise and scoop out seeds. Cut into wedges into 1/2-inch thick slices. Chop onion into a small dice. Remove skins from garlic and smash with the blade of a knife. In a small bowl, combine the olive oil, honey, balsamic vinegar, cumin, and a pinch each salt and pepper. Whisk to combine. Spread squash, onion, and garlic onto a large pan and pour oil mixture over top. Stir with a spatula to coat the squash with the oil. Roast for 25 minutes, stirring once about halfway through. Adjust seasonings before serving, adding additional salt and pepper if needed.

Roasted Autumn Vegetables

1 pound carrots, sliced on the bias

1 butternut squash, peeled and cut into a 1-inch dice

1/2 pound Brussels sprouts, halved

2 tablespoons extra virgin olive oil

coarse salt and freshly ground pepper, to taste

Preheat oven to 450 degrees. Scrub carrots and slice on the bias into 1-inch wide chunks. Split the squash in half and scoop out the seeds. Peel and chop into a 1-inch cube. Remove any loose leaves on the brussels sprouts and halve down the center. Toss the vegetables with olive oil and sprinkle with salt and pepper. Spread onto a baking sheet. Roast for 20-25 minutes until tender and lightly browned.

Baked Sweet Potatoes

4-6 medium-sized sweet potatoes

canola oil, for brushing on the outside of the potatoes

coarse salt and freshly ground pepper

cinnamon, as desired for garnish

butter, as desired for garnish

Preheat oven to 450 degrees. Wash and dry sweet potatoes. Coat each lightly with canola oil and sprinkle with salt and freshly ground black pepper. Place on a baking sheet and bake for 45-50 minutes until fork tender. Slit open and top with butter and a pinch of cinnamon.

Bulgur Pilaf with Cranberries and Pecans

2 tablespoons butter

1 small red onion, chopped

1 cup bulgur

1-1/2 cup chicken or vegetable stock

Coarse salt and freshly ground pepper

1/4 cup sweetened dried cranberries

1/3 cup pecan pieces

1/4 cup parsley, finely chopped.

In a saucepan over medium-high heat, add butter and onion. Cook about 5 minutes until translucent and starting to brown. Add the bulgur and mix to combine with the onion. Add stock and cranberries and simmer over low heat 15-20 minutes or until most of the liquid has evaporated. Season with salt and pepper. Fluff with a fork and stir in parsley and pecan pieces just before serving.

Apple Pudding

6 large apples, honey crisp or ginger gold varieties

2 eggs

3/4 cup natural cane sugar

1 teaspoon cinnamon

a pinch ground nutmeg

1/4 cup butter

1/2 cup water

1 cup unbleached white flour

1 teaspoon baking powder

1 teaspoon salt

Preheat oven to 350 degrees. Peel and core apples. Slice into wedges. Combine sugar, cinnamon, and nutmeg, and mix into apples. Beat eggs, then add the salt and butter. Slowly add flour, baking powder, and water.

Place apples into a well-greased round pie dish. Pour batter mixture over the apples. Bake for about 30 minutes until mixture is golden on top. Serve with a scoop of vanilla ice cream, if desired.