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As an Atlas Insider who doesn’t live in Nashville, I often suffer from Atlas FOMO—everybody’s having fun without me, poor little Kay no-mates.

On our team Zooms, I sometimes see people munching on delicious treats that someone has whipped up in the kitchen at MDK World Headquarters, and feel a little left out and sorry for myself. (That time Ann brought out a platter of homemade biscuits with butter and jam was particularly hard—you didn’t have to do me like that, Ann.)

But I have a kitchen too! And with the High Holidays of Judaism in full swing at the moment, I’ve been retaliating with a little Upper West Side FOMO of my own, Zoom-bragging about everything from Breads Bakery’s amazing apple challah to Barney Greengrass’s Yom Kippur box, which, as in days of old, will arrive in time for us to break the fast with bagels and rugelach this coming Wednesday evening.

For Rosh Hashanah this year, our vegetarian-friendly menu included a new-to-me recipe, Jake Cohen’s Roasted Cauliflower with Pistachios and Golden Raisins.  It’s too good to be reserved for special occasions. I want everyone to know about this recipe.

If you are missing—or don’t like—any of the seasonings, do not let that stop you. I didn’t have cardamom, and I substituted cumin for the coriander, and it was out of this world. Cohen’s steam-enhanced roasting method is key to the creamy, caramelized delights of the cauliflower. It was a hit with the family, to the point that when I went into the kitchen to organize dessert, I found [senior family member name redacted] hunched over the counter, snaffling the last bits of cauliflower off the platter.

I’m going to be making this forever. Take that, Atlas chowhounds!

The recipe is from Cohen’s cookbook, Jew-Ish: Reinvented Recipes from a Modern Mensch—a real keeper that has added plenty of zing to our family gatherings. You can also find the cauliflower recipe online here.

A Giveaway!

The prize? To get you in the mood for holiday cooking and baking, we’re giving away a Potholder Loom Kit plus two bags of loops in the winner’s choice of colors.

Booklet, loom and multi-color loops included in our kit right here. Winner chooses two from among our Sets of additional colors of loops arrayed above!

How to enter?

Two steps:

Step 1: Sign up for our weekly newsletter, Snippets, right here. If you’re already subscribed, you’re set.

Step 2: What’s your favorite autumn/winter vegetable dish? Let us know in the comments. Recipe links appreciated!

Deadline for entries: Sunday, October 9, 11:59 PM Central time. We’ll draw a random winner from the entries. Winner will be notified by email.

Cauliflower Photo from Jew-Ish: A Cookbook: Reinvented Recipes from a Modern Mensch by Jake Cohen.

MDK earns a commission from purchases made through links in this post.


  • Shana tova Kay, thanks for the recipe, and just you in general. My fav is also cauliflower, Melissa Clark’s Roasted Cauliflower with Pancetta, Olives and Parmesan. Swap out anchovies if pork isn’t your thing, add capers or preserved lemon… I’m in France currently and subbed in a mountain tomme for parm. All good… and it’s mushroom and pumpkin season here now… so starting on those….

    • Pumpkin pie with whipped cream!

    • Any kind of vegetable soup and a good bread.

      • Roasted butternut squash soup – a pinch of cayenne pepper adds a touch of spice.

        • tastes yummy,

    • Vegetable barley stew

  • I love to make manest jn the Fall it’s a soup made with escarole, mini meatballs (turkey or beef) and ham I sometimes leave out the ham and put in beans.

    • Anything with squash in my instant pot, soup, whole, mashed. With real butter. ALWAYS.

    • Acorn squash in my Instant Pot.

  • I’m in France now also! Which is why I am the second comment. Everyone in the USA is asleep. I love to roast any vegetables. The flavor surpasses steaming anytime.

    • Pumpkin bread. Pumpkin pancakes.

    • Roasted root vegetables are the current favorite, but cannot wait to try this cauliflower recipe!

    • Anything roasted, splashed with a dash of olive oil, salt, and pepper!

      • Roasted sweet potatoes!:)

  • Apple pie with cheddar cheese crust.

    • In keeping with the cauliflower theme and movement to eat more vegetables, Anna Jones recipe Sticky Sesame-Baked Cauliflower is outstanding. It’s now been renamed “Memories of chicken wings” in our household.

      • Squash, squash, and more squash. Acorn, butternut, delicate, carnival, kabocha,buttercup, and a new one for us, mashed potato squash!

  • Yum! This sounds delicious, Kay. I’m a recent cooked cauliflower convert and a lifelong pistachio lover. I can’t wait to make this too. xo

    • Roasted vegetable soups are my favorite fall foods.r

    • Anything roasted in a hot oven – cauliflower, broccoli, koginut, potatoes, sweet potatoes, etc. We love twice cooked potatoes too. For Brussels sprouts I add sweet Thai chili sauce to the cast iron pan.

  • I love roasted beets with goat cheese and balsamic reduction.
    I roast them in my heavy lidded 1970s Le Creuset Dutch oven which allows me to bypass wrapping them in aluminum foil.
    I place them trimmed, washed and unpeeled in the DO, add 1” water, cover them with the lid and place them in a 400 *F oven for 40 min or until fork tender. The peel rubs off easily after they are roasted.
    For the Balsamic Reduction: Place 2c good balsamic vinegar in small saucepan along with optional 3 Tbs brown sugar. Bring to boil, then simmer 10 minutes. Allow to cool. Makes 1/2 cup. I also serve with a little orange zest and large crumbled goat cheese.

    • Never thought to make them in my DO. Thank you!

    • Sounds delicious!

  • Can’t wait to try this. I’m a cauliflower aficionado and enjoy Mashed Cauliflower with garlic and parmesan cheese.

  • An autumn Rosh Hashannah favorite in our house is Krafseya. It’s a stew served over rice made with Swiss chard, lamb and chicken peas.

    • Sounds great.

      • Any veggies roasted

  • Pumpkin pie

    • Ha! I was just thinking “pumpkin pie,” too! Made some this weekend. Yum. (Though I do also like almost any roasted vegetable.)

  • Roasted root vegetables—all kinds-tossed in olive oil, seasoned with salt and paper and roasted in a hot oven until a bit carmelized

    • Roasted root vegetables are my favorite too!

    • Add to that allspice/cinnamon/nutmeg. It is amazing and does not read as sweet to the taste.

  • brussels sprouts with bacon and parmesan

    • brussels sprouts with cranberry and walnuts

  • Candied sweet potatoes! Haven’t made them in years because they’re swimming in a buttery, almost caramel sauce. But oh, just thinking of them brings back the aromas and the delights of the Thanksgiving dinners of my childhood. I don’!t need to make them; I can taste them now

  • Roasted Butternut Squash

  • Roasted pumpkin- added to anything or seasoned and made into custard or soup… of course pies.. or baked apples? Apple anything? Fresh crisp sweet and tart apple, from the yard! Or the neighbor’s orchard…

    • L’shanah tova Kay! I’ve always done break-the-fast because my house is closest
      to temple, and that first bite of bagel can’t come soon enough. This year I’m making my sister’s five vegetable torte. I use chevre instead of cream cheese, and gruyere rather than swiss, but any cheeses (or any veggies for that matter) will be delicious.

      five vegetable torte

      4-5 tblespn oil
      1 large onion sliced
      3 medium yellow squash sliced
      3 medium zucchini sliced
      1 red pepper sliced
      1 yellow pepper sliced
      1 green pepper sliced
      1/2 pound sliced mushrooms
      6 large eggs
      1/4 cup whipping cream
      2 cups stale bread cut into 1/2 inch cubes
      8 ounces cream cheese cut into small pieces
      2 cups grated swiss cheese
      1 teaspoon salt
      1 teasp pepper
      pinch rosemary and thyme (opt)

      heat oil add all vegetables, saute until crisp but cooked – drain well.

      in large bowl beat eggs and cream add remaining ingredients. stir veggies into egg mixture. pour into greased 9 inch springform pan. (i wrap outside of pan in foil in case it leaks)packing mixture tightly. place on baking sheet.

      bake in 350 oven for 1 – 1 1/2 hours or until firm to touch., puffed and brown. if top browns too quickly cover with foil.

      serve hot, room temp or cold.

      • Sounds wonderful!!

  • It’s finally cool enough to turn the oven on! Can’t wait to try this

  • Broccoli—any season. Steamed, roasted, cooked in soups.

  • Baked acorn squash. You can put cinnamon on it or brown-sugar/butter. Or stuff with a savory filing of greens and quinoa.

  • Keeping it simple with roasted sweet potatoes.

    • Or mash up the roasted sweet potatoes and make a pie – the pumpkin pie recipe, only better!

  • Roasted delicata squash. Any squash, really!

  • This cauliflower recipe looks delicious, can’t wait to try it! We eat a plant based diet and we love soup! Here’s one of our favorites: Roasted Vegetable Harvest Soup

    • Homemade apple crisp always says fall to me.

  • Don’t really have a favorite, but last night was broccoli, califlour chowder with coconut milk. No written recipes for me rather look in the fridge and cupboard and make from what’s available.

  • Gena Hamshaw’s sweet potato brussel sprout stuffing!

  • Roasted butternut squash and carrots, then pureeed into soup.

  • Baked acorn squash with butter, brown sugar, and cranberries.

  • I live in New England now and I feel that it’s the perfect place for me because I love all things apple! A homemade traditional apple pie is my favorite!

  • Sweet potatoes, roasted or mashed, topped with just about anything

  • Roasted Brussels!

  • What a lovely post! Here’s my contribution. -Warning: very rich. –Don’t leave out the blue cheese and everyone will eat their root vegetables.

    • Yummmm!

  • Bookmarked your recipe! Just roasted locally grown delicata squash but love butternut squash roasted and in soups. Yea Fall!

  • Oh I must say …the cold crisp fall into winter days in Maine are best filled with seafood chowder. You know, haddock, scallops, shrimp, lobster …delicious!

  • I love a slow cooker chili with lots of toppings like cheese, sour cream, cilantro and green onions…maybe some potato on the side. cozy.

  • I can’t wait to try this dish. I may add it to my Thanksgiving menu. I’m already on Snippets. My favorite fall veggie dish is baked sweet potatoes with butter. No recipe needed.

  • Roasted acorn squash with butter and brown sugar. Also mashed Gilfeather Turnips. Yum!!

  • This recipe looks great! Looking forward to making it. I love baking acorn squash with some butter and brown sugar.

  • A family favorite here is spoon bread casserole. The classic recipe is here: but there are variations worth a google search like street corn spoon bread. Enjoy!

  • Julia Child’s potatoes and leek soup — so simple and easy to dress up.

  • A simple tsimmes: cook a pound of peeled sweet potatoes and 1-2 carrots in a pot with 1-1/2 inches of water. Cook till everything is soft. Watch the water to make sure the pot doesn’t go dry, and add more to prevent that. Once cooked, mash roughly together with enough of the cooking water to keep the dish moist. Sprinkle a light dusting of ginger or cinnamon. You can throw in a piece of apple as it cooks if you want the fruitiness.

  • I almost forgot to leave a comment since I was completely immersed in all the options. Brisket and matzah ball soup come to mind as often that was our last meal before the great fast but I do love a chicken pot pie this time of year and my hubby makes the best short rib dish. Break fast for us looks a lot like your La with bagels and rugelah. Shana tova to all how celebrate.

  • Baked sweet potatoes with butter and brown sugar…a vegetable and dessert all in one!

  • We love to just plain roast vegetables. Even winter tomatoes are delicious roasted.

  • Rutabaga soup

  • I can tell I haven’t had breakfast yet as all this food talk is making me REALLY hungry. Everything sounds so luscious, but my favorite meal any time of year is soup. In the fall I especially love root vegetable cream soups though. So warming and cozy.

  • My favorite fall/Thanksgiving dish Pumpkin Soup. The dish that screams fall with warm soul satisfying yummiest lip smacking delight.

  • A simple soup of cubed storage roots in stock–rutabagas, parsnips, carrot, potatoes, turnips, beets of all colors, jerusalem artichoke, winter radish, onion, garlic–whatever I’ve grown or can get my hands on. Beans and greens are allowed.

  • Anything “squashy” – acorn, butternut, Hubbard. Baked acorn squash with VT maple syrup, butternut squash soup with cumin & chili, mashed Hubbard squash with parmesan & garlic, roasted squash chunks with apples & cranberries – just a few of my favorite fall recipes!

  • Any kind of fresh from the farmers market vegetables. Roasted in the oven and enjoyed. Just a little olive oil and seasonings on hand. Yum

  • Braised butternut squash!

  • Hasselback butternut squash with sage butter:

  • Roasted Brussels sprouts BUT this new recipe is a must try!

  • Roasted beets

  • sweet potato casserole

  • Shanah tovah, Kay! My late mother-in-law taught me how to make her ‘popcorn cauliflower’, deeply spiced with garlic, onion, turmeric, a little bit of sugar for carmelizatoon – yum! Mine is never quite as good as hers was, but I think of her every time I make it.

  • Butternut squash soup made with apple cider with or without tiny pasta added

  • Roasted brussel sprouts with dried cranberries and balsamic glaze.

  • Almost anything which involves red cabbage. Which may or may not include pork, squash and mashed potatoes.

  • Any of Jessica Seinfeld’s veggie recipes. Always easy and delicious!
    My granddaughters and I would love the potholder maker!

  • I’m a former Michigan native and Pasties say Autumn to me, loudly. Stick to your ribs goodness.
    I love Jewish foods and that cauliflower dish looks amazing.

  • Mushroom marsala

  • Sweet potatoes -any way they are cooked!

  • We love cubed,roasted with a little walnut oil ,sprinkled with a good salt and Aleppo pepper,butternut squash. Simple and divine.

  • Butternut squash anything! Big pots of vegetable soup, chili!

  • Soup. So much soup.

  • Roasted Acorn Squash

  • Baked Acorn Squash

  • Butternut Squash Risotto!

    • ( forgot to add: with dabs of sweet Gorgonzola cheese added to the top at the very end!)

  • Roasted sweet potatoes, with a little nutmeg. And a side of roasted cauliflower, curried. Sheet pan supper, baby!

    • A big pot of vegetarian chili, so that there’s plenty to put in the freezer.

  • Soup! All kinds of soup.

  • Sheet pan Gnocchi – I may have gotten the recipe from your blog! Usually I serve it with Ricotta cheese melted in.

    PS I would love to receive the loom kit and loops!

  • A mix of roasted vegetables with balsamic. Making these potholders was such fun when I was (much) younger!

  • My favorite fall dish is baked delicate squash. Halved squash filled with pecans and drizzled with maple syrup

  • My favorite veggie? I have to choose? Well, if I must, then probably mashed potatoes. Goes well with everything and it’s delicious.

  • I’ve been wondering about that book. May dive in though I’ll skip the raisins. I like raisins out of the box but not “in” things. We keep a pot of ribolita on the stove and keep adding to it through the fall. L’shanah Tovah.

  • I have 2 faves for fall: Brussels sprouts with balsamic vinegar reduction and butternut squash soup. Love these veggie dishes!

    Love the cauliflower dish – Will definitely try this!

  • Roasted brussels sprouts and sweet potatoes. Nothing better than roasted vegetables!

  • Squash casserole, with whatever squash is freshest. And lots of cheese.

  • I love Ina Garten’s roasted butternut squash recipe!

  • Apple dumplings all the way! Do not hold the vanilla bean ice cream!

  • Vegetable soup! I love any and all soups- but this should count as a vegetable as I load it with as many as I have on hand. PS I looms remind of being a child- and I think it may have been the beginning of my “creativity”.

  • So many recipes for fall that I love , baked butternut or acorn squash , pumpkin pie , potato soup. I can’t choose just one. Not to mention all the yummy things that we have for Thanksgiving!

  • Apple crisp.

  • I love all of the roasted winter squash. I experiment with seasoning and shapes. I particularly like the delicata squash. But I like it all and grow some in my garden including mystery squash!

  • Looks delicious! Anything with pumpkin or butternut squash.

  • My favorite autumn veggie is roasted delicata squash. I cut it into rounds and roast it seeds and all. It’s delicious

  • Eggplant Parmesan, so many recipes and variations. Start with Lidia Bastianich.

  • Roasted Brussels sprouts are my favorite fall veggie. Though winter squash is a close second.

  • Brussels sprouts!! I would have said apple crisp, but it’s not a vegetable dish.

  • Butternut squash soup

  • I have too many to list. I love all fall root veggies, squashes and cabbage types. For every family gathering, without fail, I make Brussels sprouts. Some get steamed and buttered for the older folks with less sturdy chompers, and the rest get roasted or sautéed with bacon. There is nary a leaf left by the end of the meal. I make a lot of roasted and sweetened squash too. I always look forward to these veggies in season.

  • Wow i made a beeline to order this book. Can’t wait to try the recipes! My favorite fall veggie is sweet potato roasted with garlic.

  • Kugel. Of all sorts. And I want that book so bad I’m just going to buy it. By chance I win? My daughter is going to be one happy camper

  • You all are making me hungry and wanting all the fall foods. If I have to stick to the veggie catagory, I agree with roasted veggies -yum!

  • We always make stuffed acorn squash. It’s stuffed with Jimmy Dean’s breakfast sausage, bread crumbs and onion. I’m away from home so don’t have the recipe in front of me.

  • I think this is about to become my favorite autumn vegetable dish! It sounds delicious!

  • I’m still a little burnt out from Rosh Hashanah to think about more food but I do like Ina Garten’s Winter Minestrone from Foolproof.

  • Chili!!

  • Favorite fall food is roasted Brussels sprouts—sooo yummy!

  • Leftover mashed turnips and mashed potatoes, combined and pan fried in butter with salt and pepper.

    • Yes! and with chopped green onions added.

  • potato soup. I love the first weekend that is actually cold enough to make soup!

  • Butternut squash soup!!

  • well, this sounds pretty boring perhaps, but my fav is apple pie, made w/ northern spy apples from a local orchard. I wait all year for them. Mary in Cincinnati

  • Skinny Squash soup! Butternut squash, apple, onion, a splash of coconut milk, broth and seasonings steal my heart every fall!

  • Just picked up a head of cauliflower at the farmers market yesterday. This recipe sounds like a great idea!

  • Roasted Brussel sprouts with balsamic vinegar.

  • Butternut squash, the whole one, not already cut up.

  • My favorite is butternut squash stuffed with a wild rice, spicy sausage, spinach & dried cranberry mixture. I like to grate a little fresh Manchego cheese over mine when it comes out of the oven. But Cottage Pie and Sauerbraten are right up there at the top of the list too!

  • Any vegetable that holds up to roasting with salt, pepper, and olive oil is great! I’m surprised at how well pumpkin takes to being savory since we tend to associate it with sweet!

  • Winter Panzanella from smitten kitchen. Roasted butternut squash and brussels sprouts with croutons. Ignore the part about boiling the sprouts and just toss them in the oven with the squash.

  • Thanks Kay! Shana Tovah and thanks for this yummy recipe! Wishing you a wonderful year and an easy fast!

  • pickleback slaw by Sam Sifton

  • Oven roasted chicken with vegetables!

  • Anything with sweet potatoes!

  • Shana Tova. I love anything with Cauliflower and if I can find Brocciflower ( a hybrid of cauliflower and broccoli) that’s even better.

  • I am awfully partial to potato-leek soup. Also, it’s time for baked oatmeal. And apple cranberry cake. And pumpkin-anything. But truly, there is nothing better than a big tray of roasted vegetables – must include onions!

  • Cut up chunks of butternut squash, onions, potatoes, green beans, sweet potatoes… really, whatever fall veggies you have on hand – coat them in coconut oil and sprinkle with curry, roast in the oven. We eat this all winter long. If you manage to have any leftovers, throw them in any curry based soup.

  • Now that the cooler weather is here, I’ll be making sheetpan parmigiana: zucchini, eggplant, mushroom….cheese, tomato sauce, and not stirring!

  • I love the fall veggies! Hard to choose a fav but I think I have to go with a Kale salad tossed with lemon, roasted butternut squash , dried cranberries and slivered almonds. Yum

  • Sweet potatoes and beets!

  • I love roasted Brussels Sprouts with a squeeze of lemon!

  • Sweet potatoes roasted with cinnamon and rosemary

  • Vegetarian stew with herb dumplings

  • my favorite vegi dish in the fall is onions and cabbage fried in butter and olive oil till soft. then toss in some leftover noodles top with some cheese. other things can be added too my husband likes a little ham added to this. the cauliflower recipe sound wonderful. we have been enjoying cauliflower cooked on my outside griddle(like a grill but better) just a little salt and fried with butter and olive oil.

  • Girl and the Goat’s Roasted Cauliflower has all the things—parm cheese, pickled peppers and MINT. Hope this link works.

  • Light sweater weather, almost, in SoCal. Soups, stews, hearty veggies. I’m going to make a list of all these great recipes. Thank you for making my fall menu planning easier. And I can knit while everything simmers! Happy, Sweet New Year to all who celebrate.

  • I am eager to make my first of several batches of this amazing wild rice salad from The View from Great Island – it’s an addictive combination of sweet potatoes, apples, cranberries, pecans, green onions and a wonderful maple syrup vinaigrette:

  • Moroccan veggie stew. Apricot and prune make this incredible.

  • The baked mushroom risotto I got from MDK has become a standard, especially using mushrooms I forage myself! Close second is Apple-Butternut Squash Soup:
    1 T olive oil
    1 sm onion, thinly sliced
    2 lb butternut squash, peeled, seeded, cut into 1″ pieces
    3 cups chicken broth
    1/2 cup unsweetened apple cider
    Salt and freshly ground black pepper.
    Cook onion and squash until softened, add broth and simmer 15-20 min. Puree with some kind of blender, adding juice, until smooth.
    Not hard to figure out the rest!

  • Roasted butternut squash with garlic olive oil

  • Kay, get yourself some cardamom right away for Poached Pears with Cinnamon and Cardamom.

  • Roasted acorn squash with scratch-made cranberry sauce.

  • Oh I love good recipes! My kids turn into soup fiends as soon as the weather turns. This week butternut squash soup was a hit (I usually make mine with curry but this week I used this recipe and sliced sausage into it.
    Roasted veggies (potatoes beets garlic onion carrots Brussel sprouts and apples) with quinoa and these meatballs were a hit too!
    (Sorry we don’t keep kosher but sub out proteins as desired!)

  • Anything with winter squash!

  • Sweet potatoes! I love them year round but more so now. I’m already planning for Thanksgiving. I’m adapting last year’s (which were ridiculously good) into sweet potato and pecan hand pies with a marshmallow drizzle and a sorghum, butter, and bourbon caramel drizzle. But right this moment on this oh-so-autumny chilly Yonkers morning, I’m craving toasted acorn squash. And maybe later, some pork chops with apples and onions. Dang it Kay, you’ve gone and tempted me again!

  • Shana Tovah
    I make a caulflower kugel. Yummy

  • Delicata squash! Cut in half, scoop out seeds. Coat interior of squash with heavy cream (~2T does an entire squash). Sprinkle cream with grated Parmesan or Romano cheese. Bake until topping lightly browned and bubbly, usually around 20-30 minutes. I tend to throw this into the oven when I’m making something else, so oven temperatures ranging between 350-425F. (Delicata squash is thin, so it cooks fast. I’ve not made this – yet – with other squash varieties.)

  • Pumpkin Sage Lasagna by Half-Baked Harvest. It’s in her cookbook, or I’d share a link.

  • Definitely corn pudding!

  • I love sweet potatoes, but firmly believe they only need sugary stuff added if you’re making a pie. My absolute favorite fancy way to cook them is this Sweet Potato Gratin with sage, garlic, caramelized onions, and chipotle pepper: (I use about twice as much garlic as the recipe, and I don’t fully caramelize the onions because then they are sweet too)

    I have converted many sweet potato-haters with this dish, and better yet it has almost entirely supplanted the marshmallow-topped monstrosity for Thanksgiving in my extended family 🙂

  • My new favorite is pumpkin baked oatmeal from the new edition of Joy of Cooking.

  • Tiny potatoes, halved, lightly dressed in olive oil and sprinkled with whatever seasoning strikes me, plus salt and pepper. Bake at 400 for 45 minutes

  • favorite dish….anything made with butternut squash

  • Roast potatoes. My friend’s niece got married 15 years ago and the potatoes at dinner were amazing. The chef was generous enough to share the recipe (Parboil potatoes-baby red ones are best-toss with olive oil, salt, pepper, garlic powder, and tarragon. Pop in a hot oven until they’re crispy on the outside.) They’ll always be known in our extended family as Rachel’s Wedding Potatoes.

  • I love all roasted vegetables. Your cauliflower sounds great. A big favorite here is roasted vegetables and meatloaf, recipe from

  • Butternut squash!

  • Chili and cornbread for me. Simple and satisfying.

  • Roasted carrot strips is simple to make – such wonderful flavor and a nice fall treat!

  • I have to say roasted cauliflower is one of my favorites. I’ve never been a fan of cauliflower but roasting it is a game changer. It’s such a simple, delicious, healthy dish. I simply season, toss in olive oil and roast, will need to try this recipe, as well as a couple of others mentioned in the comments. Thank you for sharing.

  • Butternut Squash soup

  • Pumpkin anything….

  • Does pumpkin pie count?

  • Just plain old roasted gourds & root vegetables. Yum!

  • I love reading all these ideas! I always have too much zucchini. This casserole is one my family loves.

  • Oh, the cauliflower looks so good! In the fall I love roasted veggies and soup. I have 3 kinds I’m pretty good at making- and they’re all delicious.

  • charred brussels sprouts are my fav! roast a sweet potato to go with them and dinner is served!

  • Roasted baby sweet potatoes with butter and kosher salt. No need to remove the skins.

  • Roasted Brussels sprouts.
    Shana tova and wishes for an easy fast.

  • Mine is a simple classic, that I don’t actually make all that often. Boiled carrots and rutabaga mashed together.

  • Chili or any kind of soup

  • Anything with butternut or kabocha squash.

  • My favorite fall/winter recipe is Potato Cheese Soup from a Silver Palate’ Good Times cookbook. Absolutely love it and make it in a batch big enough to freeze as single servings that last a long time. The problem? It dirties every flippin’ pot and chopper bowl in the kitchen. A few years ago I asked for an immersion blender, and let me tell you, dear cooks of MDK, it’s a life-changing tool. Now it’s a quick chop of veggies, cook, blend, enjoy! And loop pot holders are an important part of the cooking process; I can always use more.

  • This one, minus the pomegranate molasses, plus some shredded kale:

  • apples cheese, maybe some lentils

  • I think my new favourite autumn/winter vegetable dish is about to be roasted cauliflower with pistachios and golden raisins.

  • I love roasted Brussels sprouts with bacon & balsamic!

  • We just made Priya Krishna’s Roasted Aloo Gobi last night and it was so delicious:)

  • Gosh, I would love to win this – my inner Girl Scout is crying out for this nostalgia treat! My favorite autumn vegetable dish is halved buttercup (NOT buttercup) squash, stuffed with sausage and baked. All of the seasoned, sausage-y fat soaks into the flaky, not-too-sweet squash flesh, and the sausage and squash, scooped and served together, remind me of my Mom.

  • I love Brussels sprouts, tossed in olive oil, garlic, salt and pepper, roasted in the oven. The outsides get crispy. The insides are tender. Just yum!

  • That look would make a nice gift for a child! I play courtesy aunt to several of my friends grandchildren and this would be just the ticket!

  • These recipes all sound delicious up to the point where zucchini, pumpkin, or any other kind of squash is mentioned. I don’t find them to have much flavor if their own, so what’s the point?

  • My absolute go to is a big pot of Ina Garten’s Winter Minestrone. You can omit the pancetta to make it vegetarian. I make it almost weekly through the winter!

  • Definitely oven roasted tomato and red pepper bisque, with fresh basil. Accompanied by rustic crusty bread of course

  • I cook a lot of roasted tomatoes. Some for soup some for sauce and lots to freeze and use later.

  • I have 2 cakes that are my absolute favorite for The High Holidays…My Princess Honey Cake and a very basic and satisfying Apple Cake. Both baked in treasured Bundt pans!

  • That cauliflower recipe sounds great! Happy New Year! Have an easy fast.

    Chickpeas with some random seasoning. I do them stove top but can be roasted. I add them to a zillion things and eat them as stand alone snack.

  • Pumpkin time is here and I make Pumpkin Pie Martinis with a recipe from the Rumchata web site. We serve this after Thanksgiving dinner instead of pie! Rumchata, vanilla vodka, pumpkin pie filling……yum!

  • I like to make large quantities of soups and stews to freeze for the fall and winter. So far I’ve made pork verde and boeuf bourgiugnon.

  • Cheesy potato gratin! Sharp cheddar and guyere cheeses make this dish especially delicious!!

  • Pumpkin or squash soup, any recipe but I prefer with cream & pureed veggies. I just had a curry ginger recipe at a new shop “Jade” in San Francisco’s China Town. I had to have a bowl & we were on our way to dinner.

  • Either my own version of roasted cauliflower (drizzle with a little olive oil, salt and nutmeg, roast at 425-450 degrees, top with toasted pepitas and cilantro, serve over brown rice), or Cookie and Kate’s roasted butternut squash risotto done vegan style. Look her up, she has great recipes.

  • Any carrot soup, especially with apples, like this
    As one of the Campbell Kids, I perfected my soup skills as young wife. I love having a bit of soup to start dinner.

  • Roasted delicata squash

  • Pumpkin Pie

  • Anything acorn squash is an autumnal fave. Hers a favorite recipe, I sub Abbots plant based chorizo for the sausage.

  • Chicken vegetable soup! So satisfying a cool autumn or winter Saturday in front of college football. I like to use leftover rotisserie chicken, and to make my own broth in my Instant-Pot using the chicken’s carcass.

  • I would have to say beef stew is one of my favorites.

  • This is AMAZING, even if you can’t find parsnips and use another root vegetable. Check out the comments for more variations. It’s a Cooking Light recipe, so just enough salt, fat, etc. to be wonderful and no more (but you can add more!).

  • Butternut squash roasted on a sheetpan with balsamic vinegar, maple syrup and olive oil with dried cherries and feta cheese added before serving.

  • Spaghetti squash casserole with sun-dried tomato garlic a little bit of spicy peppers and some cheese!

  • This is my all time Fall fave

  • I love roasted cauliflower and spinach lasgna made with tofu instead of cheese

  • Chili for me too. My husband just made some in the Instant Pot and it smells so good on this rainy, cool day.

  • It depends totally on the day! And are we talking sweet? Apple cake or pumpkin muffins – all gluten free, of course? Savory? It’s soup season, well soon here in Albuquerque where the heat holds on for awhile. Posole, chicken and veggies, potato and sausage… We love them all!

  • I love a good soup. Butternut squash with pears, delicious.

  • Like you, roasted vegetables or potatoes (if those count as a veggie, haha!). Drizzle with olive oil, salt, and pepper, and roast 45 min+ in a 400 degree oven. Yum.

  • Soups! Any yummy sounding recipe I find. It warms the house while simmering

  • My mother’s apple pie! She used to make it all the time in the autumn when I was a child, using apples from the trees in our yard. She would say it was healthier than Pop-Tarts, so I was allowed a piece for breakfast. Another would be packed in my lunch, and a third slice when I got home from school as a snack, then a final piece for dessert after dinner. (I prefer mine with vanilla ice cream. My grandfather preferred a slice of cheddar. As he used to say, “Pie without cheese is like a kiss without a squeeze.”)

  • I love, love, love basic old sweet potato pie in the fall. A close second, but not in the same dish is balsamic roasted mushrooms.

  • Veggie pot pie. Roasted vegetables in a creamy sauce, baked in a crust. Lingonberry preserves on the side. A favorite at our house.

  • Family favorite is Brussels sprouts in mustard cream sauce from a 1972 Better Homes and Gardens. Slightly altered, I call it Sassy Sprouts. Shallots, dry mustard powder, s&p, brown sugar, flour, heavy cream, sour cream. Boil or microwave sprouts; set aside. Saute half cup shallots, minced. Combine flour with seasonings; add to shallots. Stir in cream and heat. Add sour cream being careful not to boil. Serve hot or leave in hot pan for buffet service. This recipe is “required” at Thanksgiving.

  • Shana tova, Kay, and thanks for another recipe for one of the family’s favorite vegetables. One of my holiday dishes is sweet potatoes and apples. Roast sweet potatoes till soft. Butter a baking dish, peel the potatoes, and peel, core, and slice macintosh apples. A layer of the potatoes, then apples dotted with a bit of butter, then a sprinkle of cinnamon, then repeat. Cover with aluminum foil (sprayed to keep from sticking), and bake. Depending on what else is in your oven, it can bake from 350 to 425 degrees until the apples are soft. The time will vary, also. (350 degrees for an hour is a guide.)

  • Shana Tovah! Mushroom barley soup. And roasted sprouts with balsamic and pistachios.

  • Roasted cauliflower, the roasted/steamed method. Yum!

  • A sweet year to you and yours Kay! I love oven roasted Brussel sprouts with nothing but olive oil and salt.

  • I like almost all veggies roasted but my very favorite is beets. I just love them!

    But can we talk soul food? For Rosh Hashanah I made gefilte fish slow poached in olive oil in the oven, matzo ball soup, and lots of veggies. Carrots, tiny Yukon gold taters, sweet taters, cauliflower, parsnips, asparagus, and beets (of course).

    The brisket was marinated about six hours in homemade cranberry sauce, a bottle of chili sauce, and a big glug of whole grain mustard. I cooked a bag of cranberries in 1/2 c orange juice and 3/4 c brown sugar. The brisket was removed from the marinade (reserved), double vacuum sealed in bags, and cooked sous vide 36 hours at 155°.

    If brisket and short ribs were the only thing I cook sous vide the investment in the sous vide cooker and the vacuum sealer I bought would be worth ever penny – by a lot! But I do use it for other things, too. But I digress.

    After 36 hours I shocked the brisket (still in the bags) in ice water. Chilled for a couple hours, removed from the bags. I trimmed off the fat cap, sliced the meat and heated with the reserved marinade after it had been boiled down a bit.

    And I made challah. Not bad for a shiksa, eh?! (My husband is Jewish. I am Catholic. We are Cashews.)

    Shanah Tovah!

    • Cashews! I guess we are too. Truly impressive menu!! Shana tova!

      • Thank you!

  • Your cauliflower sounds wonderful. I like anything with sweet potatoes. My favorite is to bake them and eat them as is. They are wonderful baked

  • Tomato soup with grilled cheese!

  • Hubbard squash soup with roasted squash seeds for a garnish. My husband makes it each fall, and it is fabulous!

  • My favorite fall recipe is Roasted Butternut Squash Soup with tomatoes and corn bread croutons! Not a quick recipe but so worth it!

  • roasted brussels sprouts

  • If it is Fall it is time for Shrimp gumbo – we use the lagniappe chicken to make sausage.

  • What’s not to like about butternut squash? It can be baked, puréed into pie or a custard, added as soup du jour, mixed into cookies. A splendid veggie.

  • Roasted Brussels sprouts on the stalk!

  • Spanish potato omelette. Uses eggs. You can buy it at any cafe or restaurant in Spain.

  • Roasted butternut squash with blue cheese and pecans. It is supposed to be a side dish but I just make a batch and we have it for dinner

  • Roasted Brussel sprouts with panchetta, garlic and drizzled with basalmic vinegar glaze.

  • Sheet pan roasted butternut squash- just like candy 🙂

  • pumpkin soup

  • Bert Greene’s Scalloped Sweets ( sweet potatoes, whipped cream, salt, ginger, lime juice, white pepper,, butter) from Greene on Greens.

  • Butternut squash casserole with sweet potato, raisins, and rice. (Vegan and Gluten Free) YUM!

  • I love homemade Apple Butter, but that is not a vegetable, so a later time. I also love Honey Roasted Brussel Sprouts

  • It is finally cool enough for baking again. All kinds of baking, savory or sweet is my favorite

  • Butternut squash and granny smith apples, roasted together in the oven with a little cinnamon.

  • Butternut Squash from Laurie Colwin’s More Home Cooking. Someone posted it online:

  • Since you asked for vegetable dish – Smitten Kitchen’s garlic and lemon Broccoli is easy and so good

  • I have cardamom for next time.

  • I love Marcella Hazan’s basic tomato sauce. It is my go to when extras come for dinner, when I want to stay inside and knit and feel productive (I’m knitting and cooking — go me!). It has three ingredients, four if you count two pinches of salt. Don’t add anything else even though you will be tempted.

  • Warm ginger cake with homemade apple sauce and whipped cream.

  • SOUP!! Any kind, any time. Have been known to have it for bkfst.
    Next Monday is Canadian Thanksgiving. We always have sweet potatoes and home made cabbage rolls along with the turkey. This year will be adding this cauliflower dish. Sounds fantastic. Thanks!!

  • Pumpkin soup

  • Cabbage and noodles. With bacon and a dash of brown sugar. Also, ham, green bean ( fresh from my summer garden!) Potato soup.

  • I love soups this time of year and butternut squash!

  • I like Three Sisters stew, though it’s not limited to autumn.

  • I look forward to making that recipe. Thank you for sharing it. Mine is simple. I roast quartered Brussels sprouts, coursely cut onion and Gardein beefless tips tossed altogether with olive oil, balsamic vinegar, salt and pepper.

  • I love mashed rutabagas. Just boil mash with a little butter, salt, and pepper. Yum.

  • I love brussel sprouts sautéed with maple syrup. Unfortunately no recipe link as I cobbled it together and perfected it over the years.

  • Au gratin potatoes. They are my fall/winter comfort food.

  • My fave winter dish of late is a sweet potato miso red lentil soup. Close second is a creamy coconut curried squash or pumpkin soup.

  • Butternut squash soup

  • Beef stew with golden potatoes and parsnips from the garden…. Yummy..

  • I’m looking forward to butternut squash soup. It’s an old standby here, for dinner with bread and Waldorf salad, or a cup of soup before another light dinner dish. Especially good when I remember to add the dollop of plain yogurt before serving!

  • My favorite winter comfort foods, all together in one quick and easy dish:

  • Always looking for a new roast cauliflower recipe – this looks delish!
    It is fun to be able to fire up the oven and roast veggies – Heidi Swanson’s Kale Salad with Toasted Coconut & Sesame Oil is a favorite. I look forward to roasting winter squash.

  • Happy Holidays, Kay:)! I have so many (and I’m a bigger woman for it;)), but I love making- and eating- pea or lentil soup.

  • Sweet potato and red lentil soup! Easy, hearty, delicious.

  • Literally anything squash (but not pumpkin pie or spice). Love a good butternut squash soup or ravioli. Also delicata. Yum

  • Leek and Potato Soup with Cheese. Hearty and eye-crossingly delicious. You can use vegetable broth instead of chicken broth. Freezes well. A favorite here for the last twenty years. Link below:

  • Roasted Brussels sprouts with pecans & balsamic glaze

  • My favorites are roasted vegetables and of course sweet potato casserole with brown sugar and pecans which truly is like dessert!

  • Minestrone is my go to fall dinner

  • Butternut squash soup!

  • Savory squash soup. With garlic, and herbs. NOT the kind that takes like a bowl of uncooked pumpkin pie filling. No cinnamon, no clove, no apples. If I wanted pie, I’d eat it.

  • I like to add cauliflower (or broccoli) to the Macaroni and Cheese in John Thorne’s wonderful book, ‘Simple Cooking’. No cheese sauce – just macaroni, shredded cheese, eggs, evaporated milk, with Tabasco, pepper and dry mustard for seasoning. Stir some of the cheese and liquid mixture into the macaroni periodically as it bakes, until the last bit of cheese melts down and the whole thing is creamy. Delicious!

  • Roasted kabocha is my favorite

  • Sweet potatoes, mashed or baked.

  • Roasted Chile lime sweet potato wedges with red bell peppers and cilantro

  • Gotta get that cookbook! Always up for updates of traditional table faves!

  • Roasted butternut squash

  • Butternut squash bisque – fall in a comforting bowl

  • Roasted brussels sprouts with lemon zest.

  • Any kind of roasted winter squash. Just some olive oil, salt and pepper and oh so yummy. I could eat it every day and never tire of it.

  • Autumn Squash soup. I buy the 2 quart pack at Sam’s. (They used to carry the Panera brand, but now have their own house brand.) I like to pour it into a thick ceramic campfire mug, heat it in the microwave and sprinkle it with sprouted or toasted pumpkin seeds. Bonus points if I have a leftover corn muffin or chunk of corn bread that I can toast and butter as a soup companion. (And double bonus points if I had dragged out my cast iron corn dodger pan to bake the muffin batter in!) One day when I’m feeling particularly Autumn-y I might even dig out my pumpkin soup recipe that simmers all day in the crockpot and gets served in a pumpkin shell with homemade Zuni corn bread. One day…


    This salad is delicious AND beautiful. I sub feta for the goat cheese. And I quickly learned to double the recipe – although the kale doesn’t crisp up correctly if you put more than a single recipes worth in the roasting pan. I like it as a cold leftover just as much as freshly prepared. Lovely as part of a holiday meal.

  • Apple pie. Mmm…

  • Lentil chili

  • My favorite fall soup is Jacques Pepin’s Corn and Hominy Chowder:

  • Roasted Brussels sprouts with pecans, crispy bacon and a drizzle of maple syrup.

  • My favourite cold weather comfort food is Vegetarian Southwest Bake.

  • Ina Garten has a recipe for roasted broccolini, after roasting you sprinkle cheddar and Parmesan all over it and put it back in the oven to melt followed by a little lemon juice. Soooo god!

  • My favourite vegetable dish is a squash-rutabaga casserole that I make. It’s a lot of work but is a wonderful accomplishment to turkey and other holiday meals.

  • Slow cooked pulled pork

  • We like the KISS principle in this house. So in keeping with that our roasted vegetables include whatever we have on hand and place in casserole dish drizzled with oil or dab of margarine and roast for an hour.

  • Baked Acorn Squash with Blueberry-Walnut Filling

  • Turnip Greens

  • apple pear crisp

  • My favorite is anything someone else cooks. Always. As for things I make and autumnal veggies I will choose the humble baked sweet potato every time. I like to bake a full sheet pan and eat them for breakfast with cinnamon and raisins. Veggies in the morning, of course!!

  • Cauliflower and potatoes with Indian seasoning.

  • Sweet potatoes with tahini butter, courtesy of the lovely Samin Nosrat via the New York Times. warming and delicious, plus a new technique!

  • For me, it’s roasted butternut squash & cranberries – delicious!

  • Savory mushroom bread pudding, an Emeril Lagasse recipe in a Great American chefs book. I double the recipe or there would be complaining.

  • Roasted beets with goat cheese

  • Definitely chili! Beef, turkey, or vegetable- all good. Cornbread is a great accompaniment!

  • Not a veg, but I live in cranberrry country, so anything with those little red gems will do.

  • Ooh, now then. I’ll never push away cauliflower cheese or dauphinoise potatoes, but I know it’s autumn when braised red cabbage makes an appearance. It also gives a valid excuse to look at the slightly trippy, prog-rock-album-cover that is a red cabbage in cross-section. I use (because my mum does) the version from Delia Smith’s Complete Cookery Course.

  • Italian Vegetable Soup. Opening of the fall season for me.

  • Butternut squash : roasted, or in a lentil soup with kale, or in a salad woth pomegranate seeds, or just soup.

  • That recipe looks yumm,I will certainly make it.
    One of my favorite winter recipes is a thick vegetable beef soup.

  • Greek lentil soup, drizzled with balsamic vinegar, sees our family through the chilly months. It’s delish.

  • Roasted parsnip!

  • I love the simplicity of roasted root veggies in olive oil, salt, and pepper!

  • I love pretty much any oven roasted vegetable, but particularly butternut squash and cauliflower. I don’t do anything fancy with them, just a little olive oil and a little seasoning.

  • Soup! A mug of soup, any kind, vegetable, creamy, with crusty bread is fall for me.

  • Oooh! My dad was a great weekend cook and I’ve always loved his baked acorn squash – halve, scoop out the seeds and goo and bake with a hunk of butter, a little brown sugar and an inch or two of bacon in the hollow.

  • Hearty salads come to the foreground!

  • Roasted Butternut Squash, which I make much more often since I learned you didn’t have to peel it – the cooked skin is very edible!

  • Oven-roasted Brussel Sprouts with Maple Glaze! I didn’t even know about brussel sprouts until I became an adult, as my father hated them and would not let them into our house (!). I was intrigued with these tiny little ‘cabbages’, especially when I spent a year in Santa Cruz, California and saw the mini-cabbage ‘trees’ growing in the fields. How cute and amazing are those??

    Anyhow, taking brussel sprouts, cutting them in half, tossing them in some olive oil and salt and pepper and roasting until tender and caramelized is a revelation. Adding a touch of real maple syrup is sheer heaven. You’re welcome.

    I don’t use a recipe, but here is one for those of you who want a reference:

  • Sweet potato pie…leave the pu,pains on the porch!

  • My favorite autumn dish is butternut squash soup! It’s easy to make but extremely satisfying.

  • Pumpkin chocolate chip scones that I get from my local bakery. They only have them during the months of October and November and I look forward to them every year. Wish I had the recipe to share but it is a well-kept secret. Delish!

  • As many others have mentioned, roasted vegetables…any and all of them! I’m particularly fond of brussel sprouts with a little balsamic vinegar glaze.

  • Roasted butternut squash soup!

  • Squash soup…we take whatever comes in from the garden and it’s unmitigated and different every time!

  • My absolute favourite fall veggie dish (thought it is lovely year round) is baked sweet potato, mashed with equal parts brown sugar and homemade rhubarb-orange marmalade. It is to die for!

  • Minestrone with cheese topping and homemade bread.

  • Roasted cauliflower with tuna, capers, parsley, and red wine vinegar. Served warm, room temp, or chilled. Somehow it is more than the sum of its parts.

  • Spinach and artichoke casserole with tofu instead of chicken.

  • Soup, soup and more sour. Mushroom, lentil and borscht are veggie heavy favorites.

  • A favourite winter vegetable is a hard choice. I love them all but top place is a tie between super dry squash with a ton of butter and roasted beets. Oh my!

  • LOVE squash… of any kind, but for this comment I’ll say baked acorn squash (altho I cheat, poke it, microwave, then cut in half, scoop, then add butter, brn sugar & cinnamon, a bit of nutmeg…

  • As soon as the cooler weather finally hits St. Louis, I reach for the ingredients to make a big pot of my Halloween Chili recipe. The black beans, to me, make all the difference! I have no link bc I have it on a recipe card and have no idea where it came from but it’s definitely a family favorite. I also LOVE to make potholders with your beautiful cotton loops so PICK ME, PICK ME!

  • Too many favorites, so I’ll pick to share something we recently had since I crave squash dishes in the fall:

  • Roasted root vegetables–carrots, beets, sweet potatoes, turnips, rutabagas, any and all–tossed with some olive oil and salt.

  • I love air-fried Brussels sprouts; unfortunately, my digestion does not love them. They become crunchy balls of deliciousness!

  • I love to stuff acorn squash with almost anything. A chick pea, onion and cinnamon mixture is one of the best

  • Green bean casserole. Extra onions, please.

  • My husband’s green bean casserole – made with fresh green beans and made-from-scratch cream of mushroom. We have to make two at Thanksgiving. One for day of and one for after.

  • Has to be lentil soup.

  • Stuffed acorn squash is the best Fall dinner! It is so versatile-use sausage or make it veggie with wild rice, add apples, onions an egg and some broth and there is a wonderful tribute to the harvest season.

  • Cauliflower and chickpea curry in the insta pot! Vegan & gluten free and sooo delicious! I’ll be trying your roasted cauliflower recipe too!

  • a favorite is squash soup: at least two kinds of squash, peppers, onions, garlic, potato, tomato, beef broth

  • Vegetarian chili with barley!

  • The baked mushroom risotto, which I got from Snippets, is now my favorite fall veg dish. All those mushroom flavors baked into the rice, which is warm and gushy. Perfect!

    Minestrone ala Milanese from my decades old, food-stained copy of this book. Add Parmesan rinds while cooking. Make any bread from this book to go with!

  • We love roasted cauliflower and butternut squash! And Brussel sprouts!

  • Favorite is basic roasted butternut squash with a dash of cinnamon

  • One of the first dishes I look forward to making once the weather starts to cool is Butternut Squash and Apple Soup. It’s so delicious and screams fall, but also very easy to prepare. Sometimes I alter the following recipe, by roasting the vegetables and squash and blending, then heating it up all. Here’s my base recipe:

  • In the month of October, I want anything that’s pumpkin: pumpkin cookies, roasted pumpkin seeds from the carved pumpkin, a pumpkin spice latte, pumpkin squash soup, and don’t forget pumpkin pie with a nice dollop of cream.

  • Roasted veggies are awesome! We like to mix red potatoes, green beans, onion and red peppers…yummy!

  • Roasted butternut squash with onions and peppers

  • Thank goodness we are back in sheetpan season! Sheetpan suppers of all kinds are my fave. I did Melissa Clark’s cauliflower this week and now I’m onto yours.

  • Shana tova!
    When the weather turned downright chilly last week I made soup: kale and potato (with onion and corn), cornbread muffins on the side. I sometimes put chopped tomatoes in that soup, but discovered our winter supply from last year was all used up! Time to lay in more for the coming months. My current trick for an extra note of interest in soups is to sprinkle a bit of Penzey’s chipotle seasoning on top when serving. Yum!

  • Loaded potato soup. Dump the ingredients inthe slow cooker & go!

  • Does soup count? Vegetable soup with freshly baked bread!

  • All things butternut squash

  • This time of year, it’s glazed carrots for dinner, or my dad’s apple pie for dessert.

  • Mistake Minestrone is my favorite fall dish. The mistake was forgetting to add the kale a few years ago. I quickly sautéed it with garlic and added it to the top of each bowl of soup. Perfection!

  • Roasted pumpkin chunks – they caramelize and taste like baked sweet potatoes without the peel. A little maple syrup and your taste buds will thank you.

  • Vegetable soup – heavy on the okra and cabbage

  • The roasted cauliflower with pistachios and raisins looks amazing and we have already discussed making it tonight. We like to serve roast cauliflower on a bed of hummus with Kalamata olives scattered about, drizzled with a swirl of olive oil. But my longtime favourite holiday dish comes from The Silver Palate Cookbook. It is the Sweet Potato and Carrot Purée. It is a dreamy creamy orange delight to serve alongside any main. Scour someone’s bookcase for the recipe and enjoy!

  • Roasted brussel sprouts! Love them all year round

  • My favorite autumn recipe is Pumpkin Pie. I use Libby’s brand pumpkin when fresh pumpkin isn’t available. Not “pumpkin pie filling.”
    The recipe is on the label. I make sure to use Carnation Evaporated Milk, and reduce the sugar to 2/3 cup.
    My whole family loves it!

  • I love roasted Brussels sprouts that are mixed with toasted pecans and bacon.

  • My favorite winter vegetable dish is also a cauliflower recipe:, like it says, roasted cauliflower with tomatoes and goat cheese. NYT may not let you open the recipe if you are not only a subscriber to the paper, but also to the recipes! In that case, try this one: gleaned from a supermarket holiday handout, and now requested at holiday dinners to which I might be invited. I bought that loom for my grand daughter last Christmas. She only uses it when I visit, but even so, it’s a nice bond between us.

  • Roasted Brussels sprouts with large cloves of garlic, olive oil, salt and pepper than a drizzle of balsamic vinegar. delicious!

  • Beef stew with carrots

  • Love making a big pot of soup involving butternut squash, leeks, potatoes, onions + savory herbs & spices. Add a healthy dose of chipotle chili powder for a nice zing!

  • Southwestern chili, includes pinto beans from local fields, chili beans from sw can, onion, carrots & celery, cumin & smidgen of chipotle red pepper, hambuger, & lastly diced tomatoes after cooking in crockpot most of an outside cold day. Toss grated cheese & green onion atop before diving in for yummy bites. Bake cornbread to go with if it’s snowing.

  • Roasted brussel sprouts with garlic. Coat them in olive oil, spread on a sheet pan, bake and enjoy! I used to hate brussel sprouts until I had them cooked like this.

  • Bean with bacon soup!

  • Sweet potatoes, any way you want!

  • Roasted asparagus with olive oil drizzled on top slightly seasoned with salt and pepper.

  • Pumpkin kofta curry recipe from The Book of Jewish Food by Claudia Roden. A friend shared this with me so many years ago and it is still a favorite for the season.
    And this Gluten free Apple Crisp from Elana’s Pantry is another favorite

  • Pumpkin, in pie of course

  • Fennel salad. Finely sliced with olive oil and salt and pepper. Add orange segments and avocado to dress it up.

  • Roasted butternut squash soup is a fall staple in out home.

  • Roasted Brussel Sprouts, affectionately known in our house as ickballs even though the roasting has made them a Fall fave. Recipe is easy- slice balls in half toss with olive oil and kosher salt. Layer on a sheet pan cut sides down. Roast in a 400degree oven until the cut sprouts are tender, with brown carmelization on the cut sides. Serve as is or drizzled with a little balsamic vinegar reduction.

  • Vegan lasagna (vegan cheese has come a long way, esp. those made from cashews)

  • Pumpkin muffins and apple crisp. I’m a girl who knows what she likes. Autumn, orange, crisp weather, sweaters, and sugar.

  • This is such a great recipe. With all the homegrown tomatoes coming on I made my sauce from them rather than canned. Whatever vegetable is in season will work perfectly in this.
    I have a serving or two and the rest gets portioned and into the freezer.

  • Acorn squash with maple syrup and butter baked inside each half. Yum!

  • A favorite for autumn would have to be roasted sweet potatoes and broccoli with Parmesan cheese.

  • Fish pie for sure and don’t forget the apple crumble with homemade vanilla ice cream! I love fall food!!!

  • Squash soup – so yummy and warm on a cool evening!

  • Pumpkin pie filling (the Libby can recipe, adding a healthy slug of ground ginger) baked without bothering with the pie crust. We call it pumpkin custard, and it’s always great (that is to day, eat it for breakfast, too.)

  • A melange of root vegetables roasted on a sheet pan, bathed in EVOO, rosemary, thyme, lots of black pepper, etc. Happy, happy, happy.

  • Roasted veggies of any kind.

  • I feel like I have already won with this recipe. Thanks and can’t wait to try it.

  • Brussel sprouts and bacon:

  • Sausage Potato Soup

  • Beef stew filled with carrots, potatoes, celery and mushrooms

  • Sweet potatoes! Roasted, in a pie, or in a bake with pecans, cranberries and maple syrup and cinnamon!

  • Before diabetes, anything apple or pumpkin that was baked. After diabetes, I hold onto the memories of how it smelled and tasted. I will be trying the cauliflower recipe with pomegranate seeds instead of raisins.

  • My favorite autumn vegetables are many as I follow a plant based diet. I can’t pick just one! I love 1) roasted beets, 2) roasted fennel with onions, and 3) roasted acorn squash with maple syrup.

  • Pilgrim pumpkin pie; an old recipe of my mother’s that uses puréed butternut squash instead of pumpkin.yummy!

  • I enjoy any baked in season vegetable, or frozen ones like broccoli and carrots, but I particularly like squah and sweet potatoes that my sweet hubby bakes with his own special seasoning, lots of butter and a hint of cinnamon and sugar. Plus any good vegetable soup or stew that he simmers and the house smells so good, especially when he bakes bread or makes cornbread. Lucky us!

  • Roasted butternut squash with olive oil and pecorino/Romano cheese

  • We love this family favorite…
    Brussels Sprouts Gratin

  • Sheet pan supper, veggies butternut squash , broccoli, cauliflower and onions and meat of choice. Tossed in flavored oil and baked

  • Cauliflower a gratin from Ina Garten – using purple cauliflower. Yum.

  • I love some savory baked sweet potatoes, with olive oil, salt and pepper. Or just baked with butter and maple syrup.

  • Roasted Brussels sprouts, fresh off the stalk, with olive oil salt and pepper.

  • Roasted Brussels sprouts!!

  • Oven roasted vegetables of all kinds…brussels sprouts, butternut squash, cauliflower…they are all delicious!

  • Sweet potatoes

  • Shepard’s pie, yummmm! Lentil stew with biscuits or Anything roasted !

  • um, do mushrooms count as a vegetable? what if i toss in some peas?? well, if the earthy spirits move me and i have the time (how did i find it in the pre-WFH days and where has it gone in the post-WFH days??), a robust mushroom risotto is my go-to. i use giada’s as a jumping off point:

  • Simple leek- butternut squash soup with cream.

  • Crockpot vegetarian butternut squash chili is the best on a cool autumn day!

  • Acorn squash

  • I love a good winter squash – any type- that roasts up with a mashable texture ready for butter, salt & pepper. It can’t be watery and stringing – I hate stringy squash!

  • I love roasted acorn squash! But will definitely try that cauliflower recipe!

  • I have started to love roasted root vegetables, now that I learned from my sister how to make them. Line the cookie sheet with foil and be sure to add something so they don’t stick! Cube, slice, or leave whole – cooking time depends on how you prepare them. But be sure to season! They don’t need much—maybe some Mrs Dash’s or Lowry’s (my personal, but go lightly), or cinnamon & nutmeg. The trick: drizzle olive oil on top so they’re soft when baked in a medium oven.

  • Favorite fall vegetable dish is anything that includes butternut squash

  • My picky son who hates almost all vegetables loves roasted cauliflower! So this looks perfect. Thank you!

  • Squash for sure. With pasts or in salads or all by itself!

  • Pumpkin bread

  • Roasted Brussel Sprouts with balsamic glaze – I add shallots and you can easily leave out the pancetta …. and you don’t really need a recipe LOL –

  • Roasted potatoes, yams, carrots, etc. with olive oil (or butter) and garlic. Just simply delicious.

  • I love anything with roasted squash or sweet potatoes, and I also love all the soups and stews. The vegetable stew recipe from the New Moosewood cookbook is a particular fave!

  • Chili!!!!

  • My favorite autumn dish is roasted winter squash. So good and soooo easy!!!

  • Mine is acorn squash. I just make holes in it and bake it in the microwave, then I cut it in half to cool, and then scoop it out. I put on butter and brown sugar and rewarm in the microwave. I stir it up when warm and serve.

  • My favorites are so boring. Simple spaghetti squash used instead of noodles with homemade (from garden tomatoes, onions and basil) spaghetti sauce. I had this very dish Friday night at a friends and I am still craving it!

  • Butternut squash soup or candied sweet potatoes

  • I love Acorn Squash stuffed with sausage and honey. Take Acorn squash split in half. Clean the seeds out of the squash. Add 1 Tablespoon of honey in where the seeds were. Take Jimmy Dean’s loose sausage and fill the cavity of each half. Preheat oven to 375 F. Bake until done and soft. leave in shell and eat out of the skin. Delish!!!!!! Linda.

  • I like vegetable soup made in my crockpot with lots of thyme and lots of potatoes (grown in Idaho).

  • It has to be butternut squash. Such a versatile veggie.

  • Spaghetti squash with red gravy and parmesan cheese. Yum!

    • Curried carrot soup. Yummy!

  • Love the glazed sweet potatoes and lentils by Chris Morocco. I have made it several times.

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