Fall is my favorite time of year for cooking. The crisp air and vibrant colors inspire a whole new menu of comforting, hearty dishes. As the leaves turn, so does my kitchen, brimming with seasonal ingredients like butternut squash, Brussels sprouts, and cranberries.
Pumpkin and Squash Dishes
Fall is the perfect time to embrace the rich flavors of pumpkin and squash. Here are some of my favorite side dishes that showcase these versatile ingredients.
1. Pumpkin Casserole
Pumpkin Casserole brings warmth and comfort to any meal. Mixing canned pumpkin, eggs, sugar, and spices creates a creamy base. Topping it with a streusel made from flour, butter, and brown sugar adds a delightful crunch. Bake it at 350°F for 45 minutes until golden brown.
2. Pumpkin Fritters
Pumpkin Fritters make a delicious snack or side. Combine grated pumpkin with flour, egg, and spices. Form small patties and fry them in hot oil until crispy on both sides. Serve with a dollop of sour cream or maple syrup.
3. Rosemary Roasted Butternut Squash
Rosemary Roasted Butternut Squash is a simple yet flavorful dish. Peel and cube the squash. Toss it with olive oil, chopped rosemary, salt, and pepper. Spread on a baking sheet and roast at 400°F for 25-30 minutes until tender.
4. Butternut Squash with Onions and Pecans
Butternut Squash with Onions and Pecans offers a delightful texture contrast. Sauté sliced onions until caramelized. Add cubed butternut squash and cook until tender. Sprinkle chopped, toasted pecans on top for a nutty finish.
5. Nana’s Acorn Squash
Nana’s Acorn Squash provides a nostalgic taste of tradition. Cut acorn squash in half and scoop out seeds. Fill each half with butter, brown sugar, and a sprinkle of cinnamon. Bake at 375°F for 50 minutes until soft and caramelized.
6. Autumn Butternut Squash Casserole
Autumn Butternut Squash Casserole combines creamy and crunchy elements. Mix cooked, mashed butternut squash with cream, cheese, and spices. Top with breadcrumbs and bake at 375°F for 40 minutes until bubbly and golden.
7. Roasted Pumpkin and Sage Risotto
Roasted Pumpkin and Sage Risotto is a rich, comforting dish. Roast pumpkin cubes with olive oil and sage at 400°F for 25 minutes. Cook Arborio rice with onion, garlic, white wine, and broth. Stir in roasted pumpkin and freshly grated Parmesan cheese.
Potato Dishes
Potato dishes accompany any fall meal perfectly. Their versatility and comfort are unparalleled. Here are my favorite potato sides for this season.
8. Roasted Garlic Parmesan Mashed Potatoes
Rich mashed potatoes burst with flavor when combined with roasted garlic and Parmesan cheese. Roast a head of garlic in the oven until tender, mash the softened cloves with boiled potatoes, and mix with milk, butter, and freshly grated Parmesan. Sprinkle with chopped parsley before serving.
9. Country Style Green Beans with Red Potatoes
This rustic dish pairs tender baby red potatoes with fresh green beans. Boil the potatoes until fork-tender, then simmer with green beans, chicken broth. Season with salt and pepper, and finish with a splash of apple cider vinegar for a touch of tanginess.
10. Red Garlic Mashed Potatoes
Red potatoes provide a unique twist on classic mashed potatoes. Leave the skins on for added texture, then boil and mash with roasted garlic, butter, and cream. Add salt, black pepper, and chopped chives for a savory finish.
11. Roasted Lemon Pepper Potatoes
Lemon and pepper elevate roasted potatoes. Cut golden potatoes into wedges and toss with olive oil, lemon zest, black pepper, and salt. Roast until crispy and golden brown, then garnish with fresh parsley and lemon wedges.
12. Rutabaga Oven Fries
These veggie fries are a healthier alternative to traditional French fries. Peel and slice rutabagas into fry shapes, toss with olive oil, salt, and paprika, and bake until crispy. Serve with a side of herb-infused yogurt dipping sauce.
13. The Best Mashed Potatoes
Nothing beats classic mashed potatoes. Boil russet potatoes until tender, then mash with generous amounts of butter and cream for ultimate creaminess. Season with salt and a hint of nutmeg to enhance the natural flavors.
Brussels Sprouts Recipes
Brussels sprouts provide a versatile and flavorful addition to fall side dishes. Here are some of my favorite Brussels sprouts recipes.
14. Warm Brussels Sprout Salad with Hazelnuts and Cranberries
For those looking for a lighter option, Warm Brussels Sprout Salad with Hazelnuts and Cranberries offers a blend of flavors and textures. Sauté shredded Brussels sprouts until tender, then toss with toasted hazelnuts and dried cranberries. A vinaigrette made of apple cider vinegar, Dijon mustard, and olive oil ties everything together.
15. Breaded Brussels Sprouts
Breaded Brussels Sprouts offer a crunchy twist. Dip halved sprouts in beaten eggs, then coat with a mixture of breadcrumbs, Parmesan cheese, and garlic powder. Place them on a baking sheet and bake until crispy. Serve with a side of aioli.
16. Baked Brussels Sprouts
Baked Brussels Sprouts feature a simple yet delicious preparation. Toss halved Brussels sprouts with olive oil, salt, and pepper. Spread them on a baking sheet and bake until golden and tender. Add a drizzle of balsamic glaze for extra flavor.
17. Roasted Apples and Brussels Sprouts
Roasted Apples and Brussels Sprouts combine sweet and earthy flavors. In a baking dish, mix halved sprouts and sliced apples with olive oil, salt, and cinnamon. Roast until both the apples and sprouts are tender and caramelized. A sprinkle of walnuts adds a delightful crunch.
Eggplant Dishes
Eggplant shines in fall side dishes, offering rich flavors and versatility. Here are some of my favorite eggplant recipes for the season.
18. Cheesy Eggplant Casserole
I love combining eggplant with layers of cheese and sauce in a casserole. Thinly sliced eggplant, rich marinara sauce, mozzarella, and Parmesan make a delightful dish. Baking for 40 minutes at 375°F ensures the flavors meld beautifully.
19. Hot and Sour Chinese Eggplant
Hot and sour Chinese eggplant creates a bold-tasting side dish. Eggplant slices are stir-fried with garlic, ginger, soy sauce, rice vinegar, and chili paste. Adding green onions and a splash of sesame oil enhances this vibrant dish.
20. Eggplant Tomato Bake
Eggplant tomato bake pairs tender eggplant with juicy tomatoes. I arrange slices in a baking dish, sprinkle with garlic, olive oil, and herbs, and bake for 30 minutes at 400°F. Adding feta or mozzarella before serving elevates the flavor.
21. Roasted Eggplant and Mushrooms
Roasted eggplant and mushrooms bring earthy flavors together. I toss chunks of eggplant and mushrooms in olive oil, salt, and pepper before roasting at 425°F for 25 minutes. A drizzle of balsamic glaze adds a tangy finish.
22. Eggplant and Tomato Casserole
Eggplant and tomato casserole offers a comforting blend of flavors. I layer sliced eggplant and tomatoes with garlic, basil, and mozzarella in a baking dish. Baking at 375°F for 35-40 minutes ensures a delicious, bubbly result.
23. Eggplant Mixed Grill
Grilled eggplant provides a smoky taste perfect for fall. I slice eggplant and marinate it in olive oil, lemon juice, and herbs before grilling for 4-5 minutes per side. Serving it alongside other grilled vegetables adds variety and depth to the meal.
Vegetable Casseroles
As the crisp air of fall settles in, vegetable casseroles take center stage in my kitchen. These hearty, flavorful dishes bring warmth and comfort to any meal. Here are some of my favorite vegetable casseroles perfect for the fall season.
24. Zucchini Cornbread Casserole
Zucchini Cornbread Casserole combines the sweetness of corn with the delicate flavor of zucchini. Cubed zucchini, cornbread mix, cheese, and butter create a perfect blend of textures and flavors. I love serving this dish at family gatherings—it always gets rave reviews.
25. Aunt Millie’s Broccoli Casserole
Aunt Millie’s Broccoli Casserole is a family favorite that marries tender broccoli florets with creamy cheese sauce. Topped with buttery breadcrumbs, this casserole delivers a delightful crunch. It’s a great way to sneak in vegetables for the kids.
26. Five Bean Casserole
Five Bean Casserole is a hearty, protein-rich dish. This casserole combines kidney beans, black beans, pinto beans, chickpeas, and green beans with a savory tomato sauce. It’s perfect for potlucks and makes a satisfying vegetarian option.
27. Easy Spinach Casserole
Easy Spinach Casserole blends spinach with a creamy mixture of cheese and eggs. It’s simple to prepare, making it a quick go-to for busy weeknights. I like to add a dash of nutmeg to enhance the spinach’s earthy flavor.
28. Tricia’s Pineapple Cheese Casserole
Tricia’s Pineapple Cheese Casserole is an unusual but delicious combination. Sweet pineapple chunks mingle with sharp cheddar cheese in a creamy sauce. The sweet-savory contrast makes it a unique side dish that always intrigues guests.
29. Grandma’s Green Bean Casserole
Grandma’s Green Bean Casserole is a classic fall favorite. Fresh green beans, creamy mushroom soup, and crispy fried onions come together in this timeless dish. It’s a holiday staple in my family and never disappoints.
Root Vegetable Dishes
Root vegetable dishes bring out the best of fall’s earthy flavors. Combining robust ingredients like turnips, yams, sweet potatoes, and assorted root veggies offers a comforting depth to autumn meals.
30. Finnish Turnip Casserole
Finnish Turnip Casserole blends turnips, breadcrumbs, and sweet spices. Baked until the top is golden, each bite melds sweetness and the subtle peppery taste of turnips. This dish is traditionally served during festive meals in Finland.
31. Candied Yams
Candied yams balance sweet notes with caramelized edges. I use brown sugar, butter, and cinnamon, giving the yams a rich glaze. These yams pair well with savory meats and spiced desserts.
32. Cajun Style Baked Sweet Potato
Cajun Style Baked Sweet Potatoes introduce a spicy twist. Coated in olive oil and seasoned with Cajun spices, each slice is crispy on the outside and tender inside. This dish adds a flavorful kick to any meal.
33. Sweet Potato Souffles
Sweet Potato Souffles are delicate yet hearty. Whipped sweet potatoes combined with eggs and spices create a fluffy texture. Topped with pecans or marshmallows, these souffles deliver a sweet, nutty flavor that complements fall settings.
34. Savory Roasted Root Vegetables
Savory Roasted Root Vegetables mix carrots, parsnips, and beets. Roasted with olive oil, rosemary, and garlic, the veggies get crispy edges and a tender interior. These vegetables add rich, savory notes to any table.
Rice and Grain Dishes
Fall meals aren’t complete without hearty and comforting rice and grain dishes. These dishes provide a warm, filling element that complements any autumn spread.
35. Fresh Mushroom Rice Pilaf
Fresh Mushroom Rice Pilaf offers a savory blend of earthy mushrooms and aromatic rice. I use mushrooms like cremini and shiitake for rich, deep flavors. The key is to sauté the mushrooms with garlic and onions before combining them with the rice. This dish pairs perfectly with roasted meats and vegetables.
36. Knodel
Knodel, a type of German bread dumpling, adds a unique twist to fall side dishes. I make these dumplings using stale bread, eggs, milk, and seasoning. Knodels get boiled until tender and are often served with hearty stews or roasts, soaking up all of the delicious flavors.
Vegetable Salads and Slaws
Adding vegetable salads and slaws to fall meals brings freshness and crunch, balancing the rich flavors of other dishes. These sides complement hearty mains with their lightness and layers of texture.
37. Broccoli Slaw
Broccoli Slaw uses shredded broccoli stems, providing a crunchier alternative to traditional cabbage slaw. I mix it with julienned carrots and red onions for added color and flavor. Dressing it with a tangy mix of apple cider vinegar, Dijon mustard, and a touch of honey gives it a refreshing taste. This slaw pairs perfectly with roasted meats and sandwiches.
38. Cranberry Salad
Cranberry Salad combines fresh, tart cranberries with sweet apples, pecans, and a citrus dressing. I start by chopping the cranberries and apples into small pieces, then tossing them with chopped pecans. For the dressing, I use orange juice, a bit of sugar, and a pinch of cinnamon. This salad adds a vibrant touch to any fall table and balances well with heavier dishes like roasts and casseroles.
Roasted Vegetable Dishes
Roasted vegetable dishes elevate fall meals with their deep flavors and crisp textures. Each recipe captures the essence of autumn, making them perfect for any spread.
39. Sheet Pan Roasted Vegetables
Sheet pan roasted vegetables combine ease and flavor. I use seasonal favorites like carrots, sweet potatoes, Brussels sprouts, and red onions. These vegetables roast evenly when spread out on a single layer. Olive oil, garlic powder, salt, and pepper create a simple yet delicious seasoning. Roasting at 425°F for 25-30 minutes ensures caramelization and tenderness. The result is a colorful, nutritious side dish that’s ideal for busy weeknights or holiday feasts.
Corn Dishes
Corn dishes bring warmth and sweetness to fall meals with their vibrant yellow kernels. Here’s a look at some favorites that capture the essence of autumn.
40. Corn on the Cob
Corn on the Cob is a timeless favorite. Boil or grill fresh corn ears until tender. Rub with butter and sprinkle with salt and pepper. Serve hot for a simple yet delicious fall side dish. Consider adding grated parmesan cheese or a sprinkle of chili powder for an extra flavor punch.
41. Creamed Corn
Creamed Corn offers a comforting, creamy texture perfect for autumn. Start by sautéing fresh or frozen corn kernels with butter over medium heat. Add cream, a touch of sugar, and a pinch of salt. Simmer until the mixture thickens and the corn is tender. For a richer flavor, blend half of the mixture and stir it back in. Garnish with fresh parsley.
Stuffing and Dressing
Stuffing and dressing elevate fall meals with their rich flavors and textures. These dishes capture the essence of autumn, combining seasonal ingredients that complement main courses beautifully.
42. Apple and Cranberry Stuffing
Apple and Cranberry Stuffing combines the sweetness of apples with the tartness of cranberries. I use day-old bread cubes to give the dish structure. Sauté onions, celery, and diced apples in butter until soft. Add cranberries, bread cubes, chicken broth, and seasonings like sage, thyme, and rosemary. Bake in a 350°F oven until golden brown, about 30-35 minutes. This stuffing pairs perfectly with roasted meats or poultry, enhancing the meal with its sweet-and-savory profile.
43. Classic Herb Stuffing
Classic Herb Stuffing brings traditional flavors to the fall table. My version uses a mix of sage, rosemary, and thyme with cubed bread. Cook onions and celery in butter until tender. Combine with bread cubes, fresh herbs, chicken broth, and a beaten egg for binding. Bake at 350°F for 30 minutes until the top is crisp. Serve alongside turkey or chicken to infuse the meal with comforting, herby notes.
44. Sausage and Apple Dressing
Sausage and Apple Dressing offers a hearty and savory option. I brown sausage in a skillet, then add diced apples, onions, and celery. Mix this with cubed cornbread for a Southern twist. Include chicken broth, sage, and a touch of maple syrup for complexity. Bake at 375°F for 25-30 minutes until golden and set. This dressing complements turkey dishes, providing a robust, flavorful side.
45. Wild Rice and Mushroom Dressing
Wild Rice and Mushroom Dressing introduces an earthy, nutty side dish. Cook wild rice according to package instructions. Sauté mushrooms, onions, and celery in butter until tender. Mix with the cooked rice, chicken broth, and herbs like thyme and rosemary. Bake at 350°F for 25-30 minutes until heated through. This dressing pairs nicely with roasted poultry or beef, providing a rich, earthy flavor and unique texture.
46. Brown Butter and Sage Stuffing
Brown Butter and Sage Stuffing incorporates the nutty, aromatic flavors of brown butter and sage. Melt butter in a saucepan until it turns golden brown, then add fresh sage leaves to infuse. Toss this mixture with bread cubes, chicken broth, sautéed onions, and celery. Bake at 350°F for 30 minutes until crispy on top. This stuffing adds a sophisticated touch to fall meals, complementing roasted meats beautifully.
47. Leek and Chestnut Stuffing
Leek and Chestnut Stuffing offers a gourmet twist with its unique flavor profile. Sauté chopped leeks and celery in butter until soft. Add roasted chestnuts, bread cubes, chicken broth, and seasonings like thyme and parsley. Bake at 350°F for 30-35 minutes until golden and set. This stuffing pairs wonderfully with game meats or holiday roasts, adding a rich, sweet flavor.
48. Sweet Potato and Pecan Dressing
Sweet Potato and Pecan Dressing combines the sweetness of roasted sweet potatoes with the crunch of pecans. Dice and roast sweet potatoes until tender. Sauté onions and celery in butter, then mix with cubed bread, sweet potatoes, pecans, chicken broth, and seasonings like sage and thyme. Bake at 350°F for 30 minutes until golden. This dressing complements poultry, adding a sweet, nutty dimension to fall meals.
Unique Vegetable Sides
It’s exciting to introduce some unique vegetable sides that add variety to fall meals. These dishes spotlight vegetables in new and flavorful ways, perfect for freshening up traditional autumn spreads.
49. Portuguese Favas
Portuguese Favas offer a rich, hearty flavor that enhances any meal. Cook tender fava beans with onions, garlic, and a touch of olive oil until the flavors meld perfectly. Adding diced chorizo can enhance the dish with smoky undertones.
50. Zucchini with Chickpea and Mushroom Stuffing
Stuffed Zucchini with Chickpea and Mushroom brings a satisfying, savory taste. Hollow zucchini halves, then stuff them with a mix of sautéed chickpeas, mushrooms, onions, and garlic. Bake until tender and serve as a flavorful side that’s both filling and nutritious.
51. Grilled Bok Choy
Grilled Bok Choy delivers a smoky, slightly charred taste. Halve baby bok choy lengthwise, brush with olive oil, and grill until tender and lightly charred. A sprinkle of salt and a squeeze of lemon juice enhance its simple, robust flavor.
52. Italian-Style Swiss Chard
Italian-Style Swiss Chard features bold, earthy flavors. Sauté Swiss chard with garlic, olive oil, and a dash of red pepper flakes until wilted and flavorful. A splash of balsamic vinegar adds a sweet, tangy finish that pairs well with the greens.
Additional Fall Side Dishes
In addition to the previously mentioned recipes, here are a few more delightful fall side dishes to complete your autumn feast. Each dish highlights seasonal ingredients and unique flavor profiles that complement any fall meal.
53. Roasted Chestnuts
Roasted chestnuts offer a warm, nutty flavor perfect for fall gatherings. I prepare them by cutting an “X” into each shell, roasting them at 425°F for 15-20 minutes, then peeling away the shells to reveal their tender interiors. This simple preparation method brings out their natural sweetness and makes for an irresistible snack or side dish.
54. Maple Glazed Carrots
Maple glazed carrots bring a sweet and savory touch to any autumn table. I like to toss baby carrots with maple syrup, olive oil, salt, and pepper before roasting them at 400°F for 25-30 minutes. The caramelization process enhances the carrots’ natural sweetness, while the maple glaze adds a pleasant richness. This recipe is an easy yet elegant addition to fall meals.
55. Harvest Quinoa Pilaf
Harvest quinoa pilaf combines hearty grains and seasonal vegetables for a nutritious side dish. I cook quinoa in vegetable broth, then mix in sautéed onions, diced butternut squash, dried cranberries, and chopped kale. A sprinkle of toasted pecans on top adds crunch and extra flavor. This pilaf showcases the best of fall’s produce and makes a colorful, satisfying accompaniment to any main course.
Tips for Perfect Fall Side Dishes
Creating fall side dishes requires careful selection of ingredients and thoughtful preparation. Here are some key tips to make your fall sides shine.
Seasonal Ingredient Guide
Fall offers an abundance of rich, flavorful ingredients that can elevate any side dish. Root vegetables like sweet potatoes, turnips, and carrots are at their peak. Cruciferous vegetables such as Brussels sprouts and cauliflower provide heartiness and depth. Squash varieties, including butternut and acorn, add sweet and savory notes. Use these seasonal ingredients to capture the essence of fall in your dishes.
Make-Ahead Side Dish Ideas
Preparing side dishes in advance can save time and reduce stress. Casseroles like Zucchini Cornbread Casserole and Aunt Millie’s Broccoli Casserole can be assembled the day before and baked when needed. Salads such as Broccoli Slaw and Cranberry Salad can be prepped ahead, with dressings added right before serving. Roasted vegetables like Sheet Pan Roasted Vegetables can be par-cooked in advance, then finished off in the oven before mealtime.
Pairing Side Dishes with Main Courses
Pairing the right side dish with your main course enhances the overall dining experience. Rich, hearty sides like Classic Herb Stuffing and Sausage and Apple Dressing complement roasted meats and poultry. Lighter sides such as Grilled Bok Choy and Broccoli Slaw balance heavier mains like stews and casseroles. Combining textures—creamy, crunchy, savory—creates a dynamic and satisfying meal.
Conclusion
Fall is truly a season that inspires culinary creativity and comfort. With an abundance of seasonal ingredients like squash, potatoes, Brussels sprouts, and root vegetables, the possibilities for delicious side dishes are endless. From hearty casseroles to fresh salads, each recipe brings its own unique flavors and textures to the table.
Whether you’re hosting a festive gathering or simply enjoying a cozy meal at home, these fall side dishes will elevate your dining experience. Embrace the rich, earthy flavors of autumn and enjoy the comforting warmth that these dishes bring to your kitchen.