Hosting a gathering in the cooler months is a great chance to serve hearty, comforting food that brings people together. Build a seasonal menu with fresh, flavorful ingredients and warming dishes that suit both casual get-togethers and more formal celebrations.
Roasted butternut squash soup is a cozy way to start a meal. The squash’s natural sweetness and savory spices make a rich, satisfying soup that pairs nicely with crusty bread or a light salad. Ingredients include one medium butternut squash, an onion, garlic, olive oil, vegetable broth, a pinch of ground nutmeg, salt and pepper, a little heavy cream, and optional fresh thyme or sage. To make it, roast peeled, chopped squash tossed with olive oil, salt, and pepper at 400°F (200°C) for 25–30 minutes. Sauté onion and garlic in a large pot until soft, add the roasted squash and broth, simmer for 10 minutes, then blend until smooth. Stir in cream and herbs before serving.
Spicy maple-glazed salmon balances sweet, smoky maple with a touch of heat. It’s elegant yet comforting and goes well with roasted vegetables or a light grain salad. You’ll need four salmon fillets, maple syrup, soy sauce, Dijon mustard, chili flakes, garlic, lemon juice, and optional parsley and sesame seeds. Whisk the maple syrup, soy sauce, Dijon, chili flakes, and garlic to make the glaze. Brush it on the fillets placed on a parchment-lined baking sheet and roast at 375°F (190°C) for 15–20 minutes, until cooked through. Finish with lemon juice, chopped parsley, and sesame seeds.
Pumpkin risotto is creamy and full of fall flavor, pairing Arborio rice with pumpkin for a comforting side or main. Use one small pumpkin or canned pumpkin puree, Arborio rice, vegetable broth, white wine, Parmesan, butter, onion, fresh sage and thyme, and optional garlic and a pinch of cinnamon or nutmeg. Sauté onion and garlic in butter, add the rice and toast for a minute, then add wine. Gradually stir in warm broth a ladle at a time until the rice is tender and creamy. Mix in pumpkin puree, Parmesan, and herbs, then season to taste.
Baked mac and cheese offers a rich, cheesy base with a crunchy breadcrumb topping. Ingredients include elbow macaroni, shredded cheddar, Parmesan, milk, butter, flour, garlic, and breadcrumbs, with optional Dijon mustard, hot sauce, parsley, bacon, or sautéed onions. Cook the macaroni according to the package. Make a roux by melting butter and whisking in flour, then slowly add milk and cook until thickened. Stir in the cheeses, mustard, and hot sauce, fold in the pasta, transfer to a baking dish, top with breadcrumbs, and bake at 350°F (175°C) for 20–25 minutes until golden and bubbly.
Roasted root vegetables with rosemary are simple and flavorful. Carrots, parsnips, and sweet potatoes gain depth from fresh rosemary and a hint of garlic; you can add balsamic or maple syrup for extra sweetness. Toss peeled, evenly cut vegetables with olive oil, salt, pepper, and chopped rosemary, spread in a single layer on a baking sheet, and roast at 400°F (200°C) for 25–30 minutes, stirring once, until tender and caramelized.
Apple cinnamon pancakes bring autumn flavors to breakfast or brunch. The tender pancakes topped with warm, cinnamon-spiced apples are great with maple syrup or whipped cream. For the batter use flour, baking powder, cinnamon, sugar, eggs, milk, butter, and a touch of vanilla and salt. For the topping, sauté sliced apples (Granny Smith or Honeycrisp) in butter with cinnamon and brown sugar until soft. Mix dry and wet ingredients separately, combine until just mixed, cook on a griddle, and serve topped with the warm apples.
Spinach and artichoke dip is a favorite appetizer for cooler months. Cream cheese, sour cream, Parmesan, mozzarella, spinach, and artichokes make a rich dip that reheats well. You’ll need fresh spinach, canned artichokes, cream cheese, sour cream, Parmesan, mozzarella, garlic, and lemon juice, with optional nutmeg, red pepper flakes, or bacon. Sauté garlic and wilt the spinach, then mix with chopped artichokes, cheeses, and sour cream. Bake at 375°F (190°C) for 20–25 minutes until golden and bubbly. Serve hot with crackers, bread, or vegetables.
An herb-crusted roast beef makes an impressive centerpiece. A garlic, rosemary, and thyme crust adds flavor while the roast stays tender. Use a beef roast such as ribeye or sirloin, garlic, rosemary, thyme, olive oil, salt, and pepper, with optional parsley and pan-dripping gravy. Rub the roast with oil and minced herbs, roast at 350°F (175°C) for about 20–25 minutes per pound or until it reaches your preferred doneness, then let it rest 10 minutes before slicing.
Stuffed acorn squash is a hearty, colorful option. Roasted squash filled with quinoa, cranberries, nuts, and herbs mixes sweet and tart flavors and can be a main or side. You’ll need two acorn squashes, quinoa, dried cranberries, pecans, olive oil, garlic, onions, and fresh thyme, with optional feta or goat cheese and a drizzle of maple syrup. Halve and seed the squash, drizzle with oil, salt, and pepper, and roast at 400°F (200°C) for about 30 minutes. Meanwhile cook the quinoa and sauté garlic and onions, then combine with cranberries, nuts, and thyme. Stuff the roasted squash and bake another 10 minutes.
Chicken and mushroom stroganoff is a creamy, comforting dish that’s still light thanks to chicken. Sour cream and Dijon add tang, and the dish is great over egg noodles, rice, or mashed potatoes. Use chicken breasts, mushrooms, onions, garlic, chicken broth, sour cream, Dijon mustard, butter, and optional white wine and parsley. Sauté onions, garlic, and mushrooms in butter until soft, add the chicken and cook through, then stir in broth and Dijon to form a sauce. When it thickens, add sour cream, heat gently, and serve with your choice of base and a sprinkle of parsley.
Baked brie with fig jam and walnuts is an elegant, easy appetizer. Warm brie topped with fig jam, walnuts, and a drizzle of honey becomes gooey and pairing-perfect with baguette slices or crackers. Use a wheel of brie, fig jam, walnuts, honey, and optional fresh thyme and sea salt. Place the brie on a baking sheet, top with jam, nuts, and honey, and bake at 350°F (175°C) for 10–12 minutes until soft. Serve immediately.
A pear and gorgonzola salad adds a fresh contrast to richer dishes. Sweet pears, tangy gorgonzola, and crunchy walnuts on a bed of arugula make a bright side or starter. Combine sliced pears, crumbled gorgonzola, walnuts, and arugula, then toss with a vinaigrette of olive oil, balsamic vinegar, and Dijon. Garnish with fresh thyme or rosemary and a pinch of salt, and serve right away.
Cinnamon roasted sweet potatoes are a warm, simple side. The cinnamon and brown sugar highlight the sweet potatoes’ natural flavor while roasting gives a tender inside and crisp edges. Use two large sweet potatoes, olive oil, cinnamon, brown sugar, and salt, with optional thyme, rosemary, or a splash of maple syrup. Peel and dice the potatoes, toss with the seasonings and oil, spread on a baking sheet, and roast at 400°F (200°C) for 30–40 minutes until golden and tender. Finish with fresh herbs.
Chocolate peppermint brownies are a festive, indulgent dessert with dense chocolate and a cool peppermint finish. Use flour, cocoa powder, sugar, butter, eggs, peppermint extract, and chocolate chips, and top with crushed candy canes and a sprinkle of sea salt if you like. Mix butter, sugar, and eggs until smooth, add the dry ingredients, then stir in peppermint extract and chocolate chips. Bake at 350°F (175°C) for 20–25 minutes, until a toothpick inserted near the center comes out with a few moist crumbs. Cool slightly, top with crushed candy canes, and serve.
