Fall Recipes

A scrumptious and easy one-dish baked meal that's perfect for chilly fall and winter evenings.

Makes 4 servings.

Ingredients

3 red potatoes or your favorite potato variety (about 1 pound) 
1 tablespoon canola oil 
2 red apples (Fuji, Pink Lady, Honeycrisp, Gala, etc.) 
1 yellow onion 
4 chicken herb link sausages (12 ounces) 
2 tablespoons cider vinegar 
1/2 teaspoon ground mustard 
1 tablespoon honey 

Directions

1. Preheat oven to 425 °F.
2. Cut potatoes into chunks, place in 2-quart baking dish.
3. Drizzle with canola oil. Toss to coat.
4. Roast potatoes in oven for about 20 minutes.
5. While potatoes are roasting, cut apples and onions into chunks, and sausage into 1/2-inch slices.
6. Remove baking dish from oven and reduce heat to 375 °F. Add all remaining ingredients to baking dish and toss.
7. Return baking dish to oven and roast an additional 30 minutes until apples and potatoes are tender.

For nutrition information, please visit One-Dish Roasted Potatoes and Apples with Chicken Sausage at USDA’s MyPlate Kitchen.

Grab some fresh eggplant and tomatoes from the market and serve this veggie casserole with dinner that is topped off with Parmesan cheese.

Makes 8 servings.

Ingredients

5 1/2 cups eggplant, cubes (1 medium eggplant) 
4 tomatoes 
1 green pepper 
1 onion 
1 teaspoon salt 
1/4 teaspoon pepper 
3 tablespoons vegetable oil 
1 clove garlic 
2 tablespoons Parmesan cheese (grated)

Directions

1. Remove the skin from the eggplant. Cut the eggplant into cubes.
2. Chop the tomatoes into small pieces.
3. Cut the green pepper in half. Remove the seeds and cut it into small pieces.
4. Chop the onion into small pieces.
5. Cut the garlic into tiny pieces.
6. Cook the first 8 ingredients in a large skillet until tender.
7. Top with the Parmesan cheese and serve.

For nutrition information, please visit Fall Veggie Casserole at USDA’s MyPlate Kitchen.

This side dish is perfect for a fall or winter meal. Squash cooked with cinnamon, nutmeg, and ginger creates a simple dish to accompany your favorite entrée.

Makes 4 servings.

Ingredients

vegetable cooking spray 
1 acorn squash 
1 dash salt 
2 tablespoons margarine 
9 teaspoons brown sugar (3 Tablespoons) 
1 teaspoon cinnamon 
1/4 teaspoon nutmeg 
1/4 teaspoon ginger

Directions

1. Preheat the oven to 400 degrees.
2. Coat the baking sheet with vegetable cooking spray.
3. Wash the squash. Cut it in half lengthwise. Remove the seeds. Cut the squash into 1/2 inch slices.
4. Place the squash on the baking sheet. Sprinkle with salt.
5. Melt the margarine on low heat in a small saucepan.
6. Add the brown sugar, cinnamon, nutmeg, and ginger to the saucepan.
7. Spread the margarine mix on the squash.
8. Bake for 20 to 25 minutes, or until tender.

For nutrition information, please visit Spicy Baked Squash at USDA’s MyPlate Kitchen.

Enjoy this tasty, sweet fall salad with a savory and seasonal entrée. Use Granny Smith or your favorite kind of apples. Try leaving out the sugar for a more tart flavor.

Makes 6 servings.

Ingredients

2/3 package baby spinach (10 ounces, washed. Could also use Kale or other greens) 
1 1/2 apples (chopped, can use 1-2 apples) 
1 cup raisins 
1/4 cup canola oil 
1/4 cup apple cider vinegar 
1/4 cup sugar 
1/16 teaspoon garlic powder (pinch) 

Directions

1. Combine spinach, apples and raisins.
2. Mix all dressing ingredients and pour over salad just prior to serving.

For nutrition information, please visit Spinach Salad with Apples and Raisins at USDA’s MyPlate Kitchen.

Enjoy the taste of fall with the combination of sweet potatoes and apples  in this delicious side dish. Serve with roasted chicken or turkey, and a large green salad.

Makes 6 servings.

Ingredients

3 1/2 cups sweet potatoes, drained (2 - 15 ounce cans; save 2 Tablespoons of the liquid) 
2 cups apples (peeled, cored and cut into bite-sized pieces ) 
6 teaspoons brown sugar (2 Tablespoons, packed) 
1/3 cup chopped nuts (pecans, walnuts or any other type) 
2 tablespoons flour 
2 tablespoons butter, melted (unsalted)

Directions

1. Preheat oven to 350°F.
2. Put sweet potatoes in baking dish.
3. Add apples.
4. Pour 2 Tablespoons of the sweet potato liquid over the mixture.
5. Mix brown sugar, nuts, flour, and melted butter together in a small bowl.
6. Sprinkle over the top of the sweet potato/apple mix.
7. Bake for 20-30 minutes, until the top is golden brown and bubbly.

For nutrition information, please visit Sweet Potato and Apple Bake at USDA’s MyPlate Kitchen.

Make this delicious and creamy cheesecake full of fall spice flavor for your next holiday celebration.

Makes 14 servings.

Ingredients

1 cup gingersnaps (finely crumbed, or graham crackers) 
3 tablespoons butter (unsalted, melted) 
8 ounces cream cheese (light, softened) 
1 cup sweet potatoes (mashed, peeled and cooked) 
1/3 cup sugar 
1 1/2 teaspoons pumpkin pie spice 
1 teaspoon orange peel (finely shredded) 
1 teaspoon vanilla 
5 egg whites 
1 cup milk (evaporated, reduced fat 2%) 

Directions

Crust:

1. Combine crumbs and butter. Press mixture into bottom and 1 inch up sides of an 8 inch spring form pan. Set aside

Filling:

1. In a large mixing bowl, beat cream cheese, sweet potatoes, egg white, sugar, pumpkin pie spice, orange peel and the vanilla until combined. DO NOT OVER BEAT.
2. Stir in milk. Carefully pour into prepared pan.
3. Bake at 350 degrees for 60-70 minutes until center appears set.
4. Cool on wire rack for 45 minutes. Cover and chill thoroughly.
5. Remove sides of pan.
6. Garnish with dessert topping and orange peel.

For nutrition information, please visit Sweet Potato Cheesecake at USDA’s MyPlate Kitchen.

Sweet and simple, this warm and cozy dessert is the perfect end to a fall or winter meal. 

Makes 4 servings.

Ingredients

4 pears (medium) 
3/4 cup orange juice (100%) 
4 teaspoons sugar 

Directions

1. Peel the pears and cook in a double boiler for 15 minutes.
2. Mix sugar and orange juice and cook over low flame for 5 minutes. Cool for 5 minutes.
3. Place steamed pears on individual plates. Pour ¼ juice mixture over each and serve.

For nutrition information, please visit Pear in Orange Sauce at USDA’s MyPlate Kitchen.

Extra apples from the market? Try this Waldorf Salad with walnuts and crunchy fall apples.

Makes 6 servings.

Ingredients

1/4 cup walnuts (chopped) 
2 apples (cored and diced) 
1 cup celery (diced) 
1/2 cup raisins 
1/4 cup plain yogurt, non-fat 
1/2 teaspoon sugar 
1 teaspoon lemon juice 

Directions

1. Preheat oven to 350 degrees.
2. Place chopped walnuts on a baking sheet and bake for 12-15 minutes. Stir occasionally until they are evenly toasted.
3. Combine apples, celery, nuts, and raisins.
4. Stir together yogurt, sugar, and lemon juice. Pour over apple mixture and toss lightly.
5. Refrigerate leftovers within 2 hours.

For nutrition information, please visit Waldorf Salad at USDA’s MyPlate Kitchen.

Dried fruit and sage combine to give this whole grain dish a flavor of fall, but you can enjoy it any time of the year!

Makes 8 servings.

Ingredients

canola cooking spray (as needed) 
1 onion (medium, chopped) 
1 celery stalks (small, ends trimmed and chopped) 
2 cups rice (brown, uncooked) 
2 1/2 cups water 
2 cups vegetable broth (fat-free, reduced sodium) 
1/4 cup raisins (dark) 
1/4 cup apricots (dried, chopped) 
4 walnuts (1/4 cup, chopped, optional) 
1 teaspoon sage (dried) 
2 teaspoons sage (fresh, chopped) 
salt (to taste, optional) 
pepper (to taste, optional)

Directions

1. Spray the large skillet with canola cooking spray. Heat skillet over medium heat.
2. Sauté onion and celery until tender, about 5 minutes. Add brown rice and sauté for 5 minutes.
3. Add water, broth, raisins, and apricots; heat to boiling. Reduce heat to low, cover and simmer until rice is tender and liquid is absorbed, about 50 minutes.
4. Stir in walnuts if desired, sage, salt and pepper.
5. Transfer to serving dish. Garnish with fresh sage and serve immediately.

For nutrition information, please visit Brown Rice Pilaf with Sage, Walnuts and Dried Fruit at USDA’s MyPlate Kitchen.