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When the leaves change colors, they usher in the season for entertaining and dinner parties. The sheer quantity of fall fruits and vegetables means that there are lots of easy fall recipes to make for your dinner guests.

So, preheat your oven, put on your favorite sweater, and keep reading to find a whole pumpkin patch worth of fall recipes.

Fall Breakfast Recipes

Start your day off right with an easy and satisfying fall breakfast.

Homemade Granola With Dried Cranberries

cranberry granola | LCR Health

This easy and healthy recipe will remind you that cranberries don’t always need to come from a can as a side to turkey. Follow along below, and let the tart flavor and crunchy magic of this dish awaken your palette in preparation for the day.

  • 4 cups of old-fashioned rolled oats
  • 1 teaspoon ground cinnamon
  • Pinch of salt
  • ¼ cup of honey or maple syrup
  • ½ cup of melted coconut oil or grapeseed oil (something neutral)
  • Dried cranberries (for topping)
  1. Preheat your oven to 350 degrees.
  2. In a large mixing bowl, combine oats, salt and cinnamon.
  3. In the same bowl, slowly stir in the sweetner followed by the oil.
  4. Stir until all of the oats are generously coated.
  5. On a lined sheet tray or baking dish, spread the oats and place in the oven.
  6. Bake for 20-24 minutes or until the oats become a light golden color.
  7. Remove and let cool for at least 30 minutes.
  8. Serve with your favorite yogurt and the dried cranberries.

Makes 15-20 servings.

Acorn Squash Danish

You read it right. Squash for breakfast. Many of these dishes use products purchased easily at fall farmer’s markets, including this one. The natural sweetness of squash makes it a great substitute for cream cheese in your next breakfast pastry. Add a drizzle of honey to really draw out the sweetness.

Fall Appetizer Recipes

Your guests have arrived with eager faces and ready to eat, but dinner isn’t quite ready. What do you do until dinner is served? Try these quick and easy appetizers to hold them over until the main course is ready.

Chickpea Puree

No, this isn’t just another name for hummus. Instead of tahini, add some yogurt or sour cream to your blended chickpeas for a true fall favorite. Your guests will love the delicious texture and lightness of this dip.

  • 3 cans of cooked chickpeas
  • 1 clove garlic
  • ½ cup yogurt or sour cream
  • ½ cup of water
  • 1 lemon (juiced)
  • 1 teaspoon salt
  • ½ teaspoon pepper
  1. Drain and rinse the cooked chickpeas.
  2. In a food processor, add the rinsed chickpeas and garlic clove. Puree.
  3. Through the top of the food processor, slowly add the water to loosen up the blended chickpeas.
  4. Transfer to a mixing bowl and add the yogurt, lemon juice, salt and pepper.
  5. Stir until everything is incorporated. If it still feels a little thick, add some more water.
  6. Taste and season with more salt and pepper if needed.

Serves 8-10.

Cheesy Lentil Fritters

Give this fall classic a twist by using lentils instead of corn. The earthy flavor profile of the legumes and the richness of cheese make this dish perfect in the cooler weather.

Cream Cheese Stuffed Jalapeños

These party-time favorites will warm you up from the inside out. Cut the peppers in half lengthwise, scoop out the seeds, and then bake in the oven with a dollop of cream cheese in the center.

Fall Dinner Recipes

The table is set, and the guests are seated. You piqued their appetites with the fall appetizers above. Now, it’s time to send out the main courses and leave them totally stuffed. These fall dinner recipe ideas will accomplish that with ease.

Acorn Squash With Turmeric Coconut Butter

acorn squash | LCR Health

This dish couldn’t be easier to prepare, and it’s guaranteed to have your guests saying, “Yum, how did you make this?”

  • 4 small acorn squashes
  • 2 tablespoons olive oil
  • ½ cup of butter
  • 1 ½ teaspoons of turmeric
  • ½ cup of coconut milk
  1. Preheat oven to 350 degrees.
  2. Cut your squash in half lengthwise. Scoop out the seeds, then rub with olive oil.
  3. Place them skin side down on a lined baking sheet and place in oven.
  4. Cook for 20-30 minutes, or until you can easily poke through the flesh with a fork.
  5. Remove and let cool.
  6. While the squashes cool, melt your butter in the microwave or with very low heat on the stove.
  7. Once melted, whisk in the turmeric. When that is incorporated, whisk in coconut milk.
  8. Place your squash on a serving tray and drizzle with the turmeric coconut butter.

Serves 8-10.

Corn Chowder With Roasted Peppers

The fiery flavor of some roasted peppers balances out the richness of a chowder. Roast the peppers whole until charred. Then, peel the skins off, remove the seeds, and chop the peppers up before putting them in the chowder.

Roasted Vegetables Dressed In Herb Vinaigrette

Fall vegetables become transcendent when roasted. Take it one step further, though, by tossing them in a nice vinaigrette of seasonal herbs. Use good quality herbs and rich olive oil to achieve maximum deliciousness.

Pork Chops, Thyme Butter, And Braised Apples

Nothing says fall like pork chops and apples. After cooking your chops, place the apples in a separate pan and cover with chicken stock or apple juice. Cook until tender. To serve, spoon apples over the finished chops. Then, add a dollop of thyme-infused butter right on top.

Fall Dessert Recipes

Your guests are completely full now. But, they will certainly find some extra room when you roll out a baking dish filled with all the sweetness fall has to offer.

Zucchini Lemon Cookies

Zucchini bread epitomizes fall baking. Lemon cookies are delicious. Now, combine the two and you’ll have the brightest, tastiest fall treat of the year.

  • 1 cup sugar
  • ½ cup butter
  • 1 egg
  • 1 cup grated zucchini
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 pinch salt
  • 1 lemon, zested
  1. Preheat oven to 375 degrees.
  2. In a mixing bowl, combine flour, baking powder and salt. Set aside.Combine butter and sugar in a mixer. Beat until light and fluffy.
  3. Add egg, lemon zest, and zucchini to mixer. Mix until fully combined.
  4. With mixer on low, slowly add the flour mixture to the wet ingredients until all of the flour is completely mixed in.
  5. On a greased cookie sheet, place tablespoon pieces of dough at least one inch apart.
  6. Bake 10-12 minutes, or until golden brown.

Makes 12-16 cookies.

Cranberry Crumble

Elevate your standard crumble with the lip-smacking qualities of cranberries. Cook fresh cranberries with some orange zest and coconut sugar or swerve. Then, spoon on top of your favorite crumble.

Pumpkin Pie And Maple Whip Cream

pumpkin pie | LCR Health

You don’t have a choice when it comes to this pie. It’s a comforting fall classic and a must. You can make it your own, though, by swapping out the Cool Whip for a homemade whipped cream sweetened with maple syrup instead of sugar.

Recipes for Fall Are For All

Fall offers endless cooking possibilities, and the food doesn’t always have to be fancy. You don’t have to spend hours in the kitchen, but take your time and use the highest quality products you can. Add some fall flavor, and your guests will leave with nothing but good comments and full stomachs.

Learn More:
The Incredible Date: An Ancient Nutritional Powerhouse
11 Best Foods To Help Reduce Belly Fat
How to Eat a High-Protein Vegetarian Diet