kimwhitman

This colorful fall side dish combines tender butternut squash, crispy roasted Brussels sprouts, and sweet apples, all tossed in a delicious maple glaze. The combination of savory and sweet flavors makes it perfect for cozy autumn dinners, holiday gatherings, or a seasonal farm-to-table meal. Prep: 15 minutes Cook: 30–35 minutes Serves: 4–6 Ingredients 1 lb Brussels sprouts, trimmed and halved 3 cups butternut squash, peeled and cubed 2 medium apples, cored and cut into chunks (Honeycrisp or Fuji work well) 3 tablespoons olive oil 2 tablespoons pure maple syrup 1 tablespoon apple cider vinegar 1 teaspoon cinnamon ½ teaspoon garlic

Warm, creamy, and full of cozy fall flavors, this roasted squash soup is the perfect way to enjoy fresh, seasonal produce. Roasting the squash brings out its natural sweetness, while garlic, onion, and a touch of warm spices create a rich, comforting soup. It's simple to make and perfect for chilly autumn days! Prep Time: 15 minutes Cook Time: 45 minutes Servings: 4–6 Ingredients 1 large butternut squash (about 2–3 pounds), peeled, seeded, and cubed 1 medium yellow onion, chopped 3 cloves garlic, peeled 2 tablespoons olive oil 3 cups vegetable broth ½ cup coconut milk or heavy cream 1

Serves: 4–6 Prep Time: 15 minutes Cook Time: 30–35 minutes Ingredients 2 honeynut squash 2 apples, such as Honeycrisp or Gala 2 tablespoons olive oil 2 tablespoons butter, divided 2 tablespoons honey, plus more for finishing 1 tablespoon brown sugar 1 teaspoon ground cinnamon ½ teaspoon salt ¼ teaspoon black pepper 6–8 fresh sage leaves, thinly sliced ½ cup walnuts, roughly chopped 1 teaspoon apple cider vinegar, optional Pinch of flaky sea salt, for finishing Instructions Preheat the oven to 425°F. Line a baking sheet with parchment paper. Prepare the squash. Cut the honeynut squash in half lengthwise and scoop

A classic way to use green tomatoes: crisp and golden on the outside, tangy and tender in the middle. Prep Time: 15 minutes Cook Time: 15 minutes Servings: 4 Ingredients 3–4 medium green tomatoes 1 teaspoon salt, plus more to taste ½ cup all-purpose flour 2 large eggs ½ cup buttermilk ¾ cup cornmeal ¾ cup breadcrumbs or panko ½ teaspoon garlic powder ½ teaspoon paprika ¼ teaspoon black pepper Vegetable or canola oil, for frying Instructions Slice the tomatoes. Cut the green tomatoes into slices about ¼- to ½-inch thick. Sprinkle lightly with salt and let them sit for

This roasted fall vegetable soup is warm, savory, and packed with seasonal flavor. Butternut squash, potatoes, peppers, onion, and garlic are roasted until tender and caramelized, then blended with broth to create a smooth and comforting soup. The poblano pepper adds a mild, smoky flavor, while the jalapeño is completely optional if you’d like to add a little extra heat. Ingredients 1 butternut squash, peeled and cubed 3–4 white potatoes, cubed 1 sweet onion, chopped 1 bell pepper, chopped 1 poblano pepper, seeded and chopped 4–5 cloves fresh garlic 1 jalapeño, seeded and chopped, optional 2–3 tablespoons olive oil 4

Creamy, fluffy, and full of cozy fall flavor, this Homemade Pumpkin Whip is the perfect way to put fresh pie pumpkins to delicious use. Made with roasted pumpkin, cream cheese, whipped cream, and warm spices, it makes an irresistible dip for gingerbread cookies or crunchy gingersnaps. For an extra-special fall dessert, use the pumpkin whip as a filling between two gingerbread cookies! Yield: Approximately 4 cups Prep Time: 20 minutes Pumpkin Roasting Time: 45–60 minutes Chilling Time: 1 hour Ingredients For the Fresh Pumpkin Purée 1 small pie pumpkin (approximately 2–3 pounds) Water, as needed for roasting For the Pumpkin

A simple sheet-pan side with crispy potatoes, browned onions, and roasted okra that gets nicely charred instead of slimy. Serves: 4–6Prep: 15 minutesCook: 35–45 minutes Ingredients 1½ lbs potatoes, cut into ¾-inch pieces 1 lb fresh okra, stems trimmed and cut into 1-inch pieces 1 large onion, cut into thick wedges 3 tbsp olive oil, divided 1 tsp garlic powder 1 tsp smoked paprika ½ tsp onion powder ½ tsp dried thyme ¾ tsp salt, plus more to taste ½ tsp black pepper 2 tbsp grated Parmesan, optional Fresh parsley or chives, optional Directions Heat the oven to 425°F. Put

A hearty, end-of-summer dinner that makes great use of fresh peppers and tomatoes. The filling is easy to customize depending on what you have on hand. Ingredients 4 large bell peppers, any color 1 lb ground beef, turkey, chicken, or Italian sausage 2–3 fresh tomatoes, diced 1 small onion, diced 2 cloves garlic, minced 1 cup cooked rice 1 cup shredded mozzarella or cheddar cheese, divided 2 tablespoons tomato paste 1 teaspoon Italian seasoning ½ teaspoon smoked paprika Salt and black pepper, to taste 1 tablespoon olive oil Fresh basil or parsley, for serving Instructions Prep the peppers. Preheat the

A simple, flavorful side dish with crispy roasted broccoli, juicy tomatoes, plenty of garlic, and a savory Parmesan finish. It pairs well with chicken, steak, pasta, or fish. Prep Time: 10 minutes Cook Time: 20–25 minutes Servings: 4 Ingredients 1 large head broccoli, cut into bite-sized florets 1½ cups cherry or grape tomatoes 3 tablespoons olive oil 4 cloves garlic, minced ½ teaspoon salt ¼ teaspoon black pepper ½ teaspoon Italian seasoning ¼ teaspoon red pepper flakes, optional ½ cup freshly grated Parmesan cheese 1 tablespoon fresh lemon juice 1–2 tablespoons chopped fresh parsley or basil, optional Instructions Preheat the