25 Savory Fall Vegetable Recipes

Perfectly sweet and easy to make, this classic acorn squash recipe is great for a holiday meal or any time of year.

These buttery squash turnovers make a perfect fall lunch alongside a big green salad.

Crisp pancetta brings flavor and texture to these earthy Brussels sprouts.

This Indian twist on a dish of roasted butternut squash is super easy: After tossing the squash and chickpeas with curry and cayenne, Melissa Rubel roasts them, then drizzles the dish with a cooling cilantro-spiked yogurt sauce.

Halved acorn squash make perfect single-serving bowls. These make a great vegetarian main course for any winter holiday, but they're also a festive accompaniment to turkey, ham or roast goose.

"This is where I like to use Thanksgiving cranberries," says Dean Fearing, who mixes them into the maple-butter sauce topping his brussels sprouts. He roasts the sprouts to bring out their nutty sweetness. "This dish turns a non-brussels sprouts lover over to the other side," he says.

This warm fall soup's key ingredient is its smoked-cheddar garnish.

Acorn squash becomes perfectly tender and delicious when stewed in a rich miso broth.

We love the earthy porcini topping on this rich and creamy turnip gratin, but it would also be fantastic on mac and cheese or other root vegetable gratin.

Cumin, coriander and cayenne bring warmth and spice to this tender roasted squash.

Warm, fragrant and earthy sage, combined with brown butter, makes this simple roasted acorn squash fabulous and elegant.

Sheila Neal, Matt Neal's wife, has always loved turnips. "They were my show-and-tell in kindergarten; I showed my class how to season them with salt and eat them," she says. These elegant baby turnips—roasted to bring out their sweetness—can be served warm or cold.

Butternut squash is fantastic in all sorts of dips. Here, it’s roasted with citrus and sweet spices to concentrate the flavor, then pureed and seasoned with minced fresh sage.

Jonathon Sawyer makes a fantastic jerk spice blend to sprinkle on a mix of chickpeas, cauliflower and brussels sprouts after they’ve been roasted. You’ll have some left over, but the blend is also great on shrimp and chicken.

You can roast fresh pumpkin for this dish or use canned unseasoned pumpkin puree, which is quicker. Like most lasagnes, this one is easier to cut if left to set for 10 minutes or so before serving.

Warm, fragrant and earthy sage, combined with brown butter, makes this simple roasted acorn squash fabulous and elegant.

For winter squash that is crispy on the outside and moist within, Melissa Perello halves each one, roasts it until soft, then cuts it into wedges and roasts it some more.

Fat Rice chef Abraham Conlon cooks a variety of meaty wild mushrooms with Madeira, garlic and lemon juice, then combines them with charred onions for a luscious and tangy dish. If you can't get spring onions, use a combination of small shallots and scallions.

With a superflaky crust (the secret: frozen grated butter) and a lightly spiced sweet-savory winter squash filling, this rustic galette from Food & Wine's Justin Chapple makes a perfect vegetarian meal; serve it with a green salad.

The chopped carrot greens turn into a tasty topping (along with cilantro, lemon zest and jalapeno) for sweet roasted carrots and shallots.

This rich, earthy dish featuring canned pumpkin puree was inspired by stovetop mac and cheese. The hazelnut and chive garnishes lend an elegant touch to this hearty pasta.

This oven-roasted butternut squash is full of flavor thanks to a Moroccan-inspired spice blend. It works wonderfully as a side or served over rice as a main dish.

To create a terrific vegetarian main course, Michael Symon tosses quinoa with arugula, apple, raisins and fresh herbs, then spoons the salad into a halved baked squash (a great source of iron and vitamins A and C).

This lovely knife-and-fork salad from Food & Wine’s Justin Chapple gets terrific texture from crunchy hazelnuts and pomegranate seeds, and the creamy buttermilk drizzle perfectly ties all the tasty components together.

TV chef Carla Hall layers red beets, sweet potatoes, Yukon Golds and turnips for her fantastic vegetarian gratin, which she tops with a crispy Parmesan cheese crust.