25 Savory Fall Vegetable Recipes

RECIPE1215-XL-ombre-potato-and-root-vegetable-gratin.jpg

Squash, turnips and cauliflower are a few of our favorite seasonal vegetables. These wonderful, savory recipes include everything from creamy soup to cheesy casseroles. Here, 25 of our favorite dishes featuring fall vegetables.

Start Slideshow

1 of 26

Classic Brown Sugar-Roasted Acorn Squash

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

GO TO RECIPE

2 of 26

Butternut Squash Turnovers

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

GO TO RECIPE

3 of 26

Caramelized Brussels Sprouts with Pancetta

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

GO TO RECIPE

4 of 26

Curry-Roasted Butternut Squash and Chickpeas

John Kernick

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.

GO TO RECIPE

5 of 26

Baked Acorn Squash with Chestnuts, Apples and Leeks

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.

GO TO RECIPE

6 of 26

Roasted Brussels Sprouts with Cranberry Brown Butter

"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.

GO TO RECIPE

7 of 26

Butternut Squash Soup with Apple and Smoked Cheddar

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

GO TO RECIPE

8 of 26

Miso-Stewed Acorn Squash with Bell Peppers

Todd Porter & Diane Cu

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

GO TO RECIPE

9 of 26

Turnip Casserole with Porcini Crumb Topping

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.

GO TO RECIPE

10 of 26

Spice Roasted Butternut Squash

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

GO TO RECIPE

11 of 26

Roasted Acorn Squash with Sage Brown Butter

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

GO TO RECIPE

12 of 26

Roasted Baby Turnips with Parsley-Mustard Vinaigrette

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.

GO TO RECIPE

13 of 26

Butternut Squash and Tangelo Dip with Sage

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.

GO TO RECIPE

14 of 26

Jerk-Spiced Brussels Sprouts, Cauliflower and Chickpeas

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.

GO TO RECIPE

15 of 26

Pumpkin Lasagne

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.

GO TO RECIPE

16 of 26

Roasted Acorn Squash with Sage Brown Butter

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

GO TO RECIPE

17 of 26

Ginger-Roasted Winter Squash

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.

GO TO RECIPE

18 of 26

Warm Mushroom and Charred Onion Salad

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.

GO TO RECIPE

19 of 26

Curried Squash Galette 

David Malosh

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.

GO TO RECIPE

20 of 26

Roasted Carrots with Carrot Top Gremolata

Roasted Carrots (or other root vegetables)

John Kernick

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

GO TO RECIPE

21 of 26

Pasta with Creamy Pumpkin Sauce and Toasted Hazelnuts

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.

GO TO RECIPE

22 of 26

Moroccan-Spiced Butternut Squash

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.

GO TO RECIPE

23 of 26

Roasted Delicata Squash with Quinoa Salad

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).

GO TO RECIPE

24 of 26

Acorn Squash and Escarole Salad

Con Poulos

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.

GO TO RECIPE

25 of 26

Ombré Potato and Root Vegetable Gratin

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.

GO TO RECIPE

Replay gallery

Your Profile

25 Savory Fall Vegetable Recipes

1 of 26

Classic Brown Sugar-Roasted Acorn Squash

2 of 26

Butternut Squash Turnovers

3 of 26

Caramelized Brussels Sprouts with Pancetta

4 of 26

Curry-Roasted Butternut Squash and Chickpeas

5 of 26

Baked Acorn Squash with Chestnuts, Apples and Leeks

6 of 26

Roasted Brussels Sprouts with Cranberry Brown Butter

7 of 26

Butternut Squash Soup with Apple and Smoked Cheddar

8 of 26

Miso-Stewed Acorn Squash with Bell Peppers

9 of 26

Turnip Casserole with Porcini Crumb Topping

10 of 26

Spice Roasted Butternut Squash

11 of 26

Roasted Acorn Squash with Sage Brown Butter

12 of 26

Roasted Baby Turnips with Parsley-Mustard Vinaigrette

13 of 26

Butternut Squash and Tangelo Dip with Sage

14 of 26

Jerk-Spiced Brussels Sprouts, Cauliflower and Chickpeas

15 of 26

Pumpkin Lasagne

16 of 26

Roasted Acorn Squash with Sage Brown Butter

17 of 26

Ginger-Roasted Winter Squash

18 of 26

Warm Mushroom and Charred Onion Salad

19 of 26

Curried Squash Galette

20 of 26

Roasted Carrots with Carrot Top Gremolata

21 of 26

Pasta with Creamy Pumpkin Sauce and Toasted Hazelnuts

22 of 26

Moroccan-Spiced Butternut Squash

23 of 26

Roasted Delicata Squash with Quinoa Salad

24 of 26

Acorn Squash and Escarole Salad

25 of 26

Ombré Potato and Root Vegetable Gratin

Share the Gallery

Up Next

Share the Gallery

Popular in Vegetables

All Topics in Vegetables

Curried Squash Galette 