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The fall season means the start of the harvest, and a return to comforting cooking in our homes (the more soups, the better). From acorn squash and pumpkin to cauliflower and turnips, there’s an abundance of hearty veg just waiting to be added to your recipe roster. The next time you hit up the local farmers’ market or pick from your own garden, be on the lookout for these fall vegetables — then, try one (or more) of our harvest-inspired recipes to warm you up from the inside out!

Charred Brussels Sprouts On Parmesan Cream
This sauce is thickened by reduction, not by adding flavor or a thickening agent. Keeping the cream on the bottom lets the vegetables shine — and provides just enough sauce.
Get the recipe for Charred Brussels Sprouts On Parmesan Cream.
Photographer: Donna Griffith
Source: House & Home October 2018
Cumin-Roasted Carrots With Farro, Kale & A Side of Lamb
The trend to eat less meat, both for health and environmental reasons, has triggered a flip of the classic plate structure. Chefs are exploring the versatility of tubers, roots and greens, treating them with the same level of detail and care once reserved for meat.
Get the recipe for Cumin-Roasted Carrots With Farro, Kale & A Side of Lamb.
Photographer: Michael Graydon & Nikole Herriott
Source: House & Home January 2016
Squash, Provolone & Sage Pizza
The piquant cheese tempers the butternut’s sweetness, while earthy sage ties the flavors together.
Get the recipe for Squash, Provolone & Sage Pizza.
Photographer: Donna Griffith
Source: House & Home March 2014
Cauliflower Soup With Truffle Oil
This is a simple, elegant first course, where leeks give some Gallic charm. The beguiling perfume of white truffle oil knocks it out of the park.
Get the recipe for Cauliflower Soup With Truffle Oil.
Photographer: Stacey Brandford
Source: House & Home February 2014
Sweet Potatoes With Pumpkin Seed Pesto
Hulled pumpkin seeds, or pepitas, add a nutty flavor to the pesto, with fresh parsley providing brightness and a few chili flakes to finish it off.
Get the recipe for Sweet Potatoes With Pumpkin Seed Pesto.
Photographer: Donna Griffith
Source: House & Home October 2018
Roasted Squash With Maple-Chili Tahini
Kabocha squash gets a sweet and spicy flavor kick from the sauce.
Get the recipe for Roasted Squash With Maple-Chili Tahini.
Photographer: Donna Griffith
Source: House & Home October 2015
Carrot, Ginger & Coriander Soup
“This soup is a base for reinterpretation — just keep the natural sweetness of the carrot and riff on it,” says food writer Emma Waverman. “You can add cream to make it richer, other root vegetables such as parsnips or rutabaga, or even toss in an apple or pear for more sweetness.”
Get the recipe for Carrot, Ginger & Coriander Soup.
Photographer: Ryan Szulc
Source: House & Home September 2020
Pot-Rocked Potatoes
Giving the parcooked potatoes a good shake in the pot creates a fuzz-like coating that transforms into a crispy crust once coated in oil and roasted at high heat.
Get the recipe for Pot-Rocked Potatoes.
Photographer: Donna Griffith
Source: House & Home October 2015
Anne Willan’s “Burnt” Beans
“Are you prone to overcooking your vegetables? With this recipe, it’s the whole point,” says chef Laura Calder of the dish, created by Ecole de Cuisine La Varenne founder Anne Willan. “The beans become more caramelized and succulent the longer you cook them.”
Get the recipe for Anne Willan’s “Burnt” Beans.
Photographer: Stacey Brandford
Source: House & Home October 2017
Carrot & Radish Salad
Hearty meals need a fresh element like this simple side dish. Orange blossom water and mint leaves amp up Moroccan flavors.
Get the recipe for Carrot & Radish Salad.
Photographer: Maya Visnyei
Source: House & Home March 2019