Looking for some new recipes to try this semester? Check out these five festive foods from Delish that will keep you cozy and celebrating for the whole season.
Healthy, cheap and full of fiber, acorn squash is a great fall alternative to other vegetables and dinner ingredients. Easy to find at markets and grocery stores, this vegetable is a staple in many fall dishes because of its exciting taste and variety of uses. Flavorful and quick to make, this recipe will be a fan-favorite and a great kickoff to fall cooking.
1 acorn squash, seeded and cut
2 tablespoons butter, softened
1 tablespoon packed brown sugar
¼ teaspoon cinnamon
Pinch of kosher salt
1. Preheat the oven to 400 F. Spread butter over each half of the acorn squash
2. Combine brown sugar, cinnamon and a pinch of salt in a bowl. Sprinkle over squash.
3. Put squash onto a baking sheet, open side up.
4. Roast until tender for 55 to 65 minutes.
Apple Cider Glazed Chicken
The arrival of apple cider reminds us of the comfort and warmth we find within the fall season. Reminiscent of chilly weather, cozy blankets and changing leaves, while apple cider is typically served as a drink or flavored donut, this recipe takes a new spin on the classic taste and uses it in a heartwarming entree.
1 sweet potato, cubed and peeled
2 sliced apples
2 tablespoons olive oil
1 tablespoon chopped fresh rosemary
6 chicken thighs, bone-in, skin-on
⅔ cup apple cider
2 tablespoons honey
1 tablespoon brown mustard
1 tablespoon butter
3 rosemary sprigs
1. Preheat oven to 425 F.
2. In a medium sized bowl, add potatoes, apples, chopped rosemary, salt and pepper.
3. Drizzle with 1 tablespoon olive oil and toss until combined.
4. In a skillet over medium-high heat, pour in some olive oil and add chicken, waiting until it reaches a golden color.
5. Remove chicken from skillet. Add apple cider, honey and grainy mustard.
6. Bring to a simmer, cook until reduced.
7. Whisk in butter, return chicken to skillet.
8. Put sweet potato mixture and rosemary sprigs in with the chicken.
9. Turn off heat and put the skillet in the oven for 20 minutes, or until the sweet potatoes are tender.
10. Serve with pan drippings.
Harvest Chicken Casserole
Want a spin on the traditional casserole dish made at home? Try adding fall flavors to the typical recipes and foods you have gotten used to preparing in your kitchen. With all of your fall favorites packed into one, this classic crowd pleaser can be shared with friends or enjoyed during dinner with family. Nutritious and full of variety, there is something in it for everyone to love.
2 tablespoons olive oil
2 pounds boneless chicken breasts
1/2 onion, chopped
2 sweet potatoes, peeled and cut into cubes
1 pound brussels sprouts, quartered
2 cloves garlic, minced
2 teaspoons thyme leaves
1 teaspoon paprika
1/2 teaspoon ground cumin
1/2 cup low-sodium chicken broth, divided
6 cups cooked wild rice
1/2 cup dried cranberries
1/2 cup sliced almonds
1. Preheat oven to 350 F.
2. Cover baking dish in oil.
3. Put a large skillet over medium-high heat and pour in 1 tablespoon oil.
4. Add seasoned chicken to skillet, cook until golden, 8-10 minutes per side.
5. Let cook, cut into 1 inch pieces.
6. Heat more oil over medium heat in a skillet, add onion, sweet potato, brussels sprouts, thyme, garlic and cumin.
7. Cook 5-7 minutes until softened, add 1/4 cup of broth, cover 5 minutes.
8. You Put rice in a baking dish, stir in chicken, cranberries, cooked vegetables and broth.
9. Garnish with almonds, bake until hot, for 15-20 minutes.
Pumpkin is a word often associated with this time of year because of the fruit’s versatility and decorative appearance in the fall. Although it can be hard to find a recipe that brings out all of the varieties of delicious pumpkin flavors and tastes, one great option is classic pumpkin soup. A creamy and delicious staple of the season, pumpkin soup is sweet, rich and savory. The vibrant orange color of the soup pairs well with the colors of the changing fall leaves and a nice cup of hot apple cider.
1 tablespoon olive oil
1 onion, chopped
4 cloves minced garlic
4 pounds pumpkin
4 cups chicken broth
1/2 cup heavy cream
1. In a soup pot over medium heat, add olive oil, onion and garlic until golden.
2. Halve, peel and remove pumpkin seeds. Cut the pumpkin into cubes.
3. Add the cubes and broth to pot and bring it to a boil for 20-30 minutes.
4. Remove pot blend mixture in an immersion blender.
5. Stir in cream and season.
Spiced Apple Pancakes
Most of us love pancakes so why not put a festive spin on the delicious battered treats that are typically eaten for breakfast? Changing up the traditional recipe, these pancakes are packed with seasonal flavors and provide a great opportunity to spend time with family and friends while making them. Whether cooking for one or for a whole table, this recipe is easy-to-follow and sure to make a lasting impression.
1 1/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons cinnamon
1 tablespoon granulated sugar
1/2 teaspoon kosher salt
4 tablespoons butter
1 large egg, separated
1 teaspoon pure vanilla extract
1 1/4 cups milk
4 large apples, peeled, cored and chopped
1/2 cups brown sugar
1. Mix flour, baking powder, cinnamon, sugar and salt in a bowl.
2. Whisk to combine eggs in a large bowl along with egg yolk, vanilla, milk and butter. Combine wet and dry ingredients, and add in apple.
3. With a hand mixer, beat the egg whites until stiff, then fold into batter.
4. To make the apple topping: melt butter over medium heat, add remaining apples, brown sugar, cinnamon and ¼ cup water. Cook until the apples are soft, around 10-20 minutes.
5. Melt 1 tbsp butter in a large skillet.
6. Pour ¼ cup pancake batter into the skillet, flip after one minute until both sides are golden.
7. Serve with apple toppings.
To find more fun recipes for the fall season, visit Delish’s website at delish.com. Happy Cooking!