There is something special about gathering around the table this time of year, especially when good food is involved!
These five recipes are some of my fall favorites, perfect for adding something delicious to your next gathering. From easy appetizers to flavorful side dishes, each one brings a little something different to the table. And I had to include the pumpkin bundt cake! It is moist, absolutely delicious, and surprisingly easy to make. Whether you are hosting, bringing a dish to share, or simply looking for something new to try, these are recipes worth keeping.
I really hope you enjoy!
SIDE DISHES
Spinach Crostini
This is my absolute go to appetizer! It’s incredibly easy to make, always a crowd favorite, and so versatile. Serve it on toasted crostini for a beautiful little bite, or warm it up and enjoy it as a creamy dip. Either way, it’s always a hit!
Ingredients
– 3–4 handfuls fresh spinach (about 3–4 loosely packed cups), washed, thoroughly dried, and finely chopped
– 1 cup whipped cream cheese
– ¼ cup mayonnaise
– ½ cup finely shredded cheese of your choice
– 1–2 garlic cloves, finely minced or grated
– Salt and black pepper, to taste
– 1 baguette, sliced
– Fresh parsley for garnish, optional
Instructions
1. Mix the whipped cream cheese and mayonnaise until smooth.
2. Stir in the chopped spinach, shredded cheese, and garlic. Season with salt and pepper to taste.
3. Lightly toast the baguette slices until crisp and warm.
4. Spread the spinach mixture over the warm bread—the warmth will gently soften it. Garnish with parsley, if desired, and serve.
Make it your own: These measurements are a starting point. Add more whipped cream cheese for a thicker spread or a little extra mayonnaise for a softer consistency, keeping the mayonnaise amount smaller than the cream cheese.
To serve as a dip: Spoon into a bowl and serve with bread or crackers. For a warm version, transfer to a small oven-safe dish and heat at 350°F for about 10-15 minutes, until warmed through.
Acorn Squash with Maple Glaze
A little spice, a little sweetness, and all the flavors of fall! This maple glazed acorn squash is the perfect side dish when you want to serve something a little different. Enjoy it whole, just like in the picture, or slice it up and drizzle the delicious glaze over the top!
Ingredients
– 2 acorn squash, halved and seeds removed
– 2 tablespoons butter, melted
– ¼ cup pure maple syrup
– 2 tablespoons coconut sugar or brown sugar
– 1 teaspoon ground cinnamon
– ½ teaspoon sweet paprika
– Salt and black pepper, to taste
Instructions
1. Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper.
2. Place the squash halves cut-side up. Brush the exposed flesh with melted butter and lightly season with salt and pepper.
3. In a small bowl, mix the maple syrup, sugar, cinnamon, and paprika.
4. Spoon the glaze over the squash, coating the flesh and allowing some to collect in each center.
5. Roast for 35-40 minutes, depending on the size of the squash, until fork-tender. Start checking around 30 minutes and loosely cover with foil if the glaze or edges begin to darken too quickly.
Before serving, spoon the warm glaze from the centers over the squash.
Optional: Use smoked paprika instead of sweet paprika if you enjoy a subtle smoky flavor.
Garlic Green Beans with Pecans
This recipe is inspired by Bobby Parrish’s Blistered Green Beans with Insane Sauce. All credit to Bobby, I just make mine a little less healthy with butter, regular mayo, and a generous handful of Parmesan! I find myself coming back to it every few months because it is just that good!
Ingredients
– 1 lb fresh green beans, trimmed
– 2 tablespoons butter
– ¼ cup finely chopped onion
– 2 garlic cloves, minced
– ¼ cup chopped pecans
– ⅓ cup regular mayonnaise
– 1½ tablespoons lemon juice
– 2 tablespoons soy sauce or tamari, divided
– 1 teaspoon toasted sesame oil, divided
– 1 teaspoon sriracha
– 1 teaspoon Dijon mustard
– ½ cup grated Parmesan, plus extra for serving
– Salt and black pepper, to taste
Instructions
1. Boil the beans in salted water for 3–4 minutes, just until they begin to soften. Drain and dry well.
2. Melt the butter in a large skillet over medium heat. Cook the onion for 3–4 minutes, then add the beans and sauté for 4–5 minutes. Add the garlic and pecans during the last minute.
3. Toss in 1½ tablespoons soy sauce and ½ teaspoon sesame oil.
4. Remove from the heat and cool slightly. Stir in the mayonnaise, lemon juice, remaining soy sauce and sesame oil, sriracha, and mustard.
5. Finish with a generous handful of grated Parmesan—start with ½ cup and add more to taste. Toss until creamy, season with pepper, and taste before adding salt. Sprinkle with extra Parmesan and serve.
Ham and Cheese Stuffed Mini Peppers
Sweet mini peppers filled with cream cheese, ham, and garlic, then baked until warm and topped with melted cheese. This one is so easy to throw together but absolutely full of flavor! You can have it ready in no time, and the best part is you can get creative with the filling and add whatever sounds good to you!
Ingredients
– 8-10 mini sweet peppers
– 6 oz cream cheese, softened
– ½ cup finely diced cooked ham
– ¾ cup finely shredded cheese, divided—mozzarella, cheddar, or a blend
– 1–2 garlic cloves, finely minced or grated
– Black pepper, to taste
– Salt, only if needed
Instructions
1. Preheat the oven to 375°F. Line a baking sheet with parchment paper.
2. Slice the peppers in half lengthwise and remove the seeds.
3. Mix the softened cream cheese, ham, ½ cup shredded cheese, garlic, and black pepper. Taste before adding salt, since the ham and cheese already add saltiness.
4. Spoon the filling into the pepper halves and arrange them cut-side up on the baking sheet. Sprinkle with the remaining ¼ cup cheese.
5. Bake for 15–20 minutes, until the filling is hot, the cheese has melted, and the peppers have softened slightly.
Let cool for a few minutes, then serve warm.
Tip: For lightly golden tops, finish under the broiler for 1–2 minutes, watching closely.
FALL BUNDT CAKE
Pumpkin Pecan Bundt Cake
Desserts have never been my specialty, but this Bundt cake is so easy to make and turns out delicious every single time! It’s incredibly moist, full of cozy fall flavors, and easy to make your own. Add cranberries, extra nuts, or even some diced apples if you like.
Ingredients
– 2½ cups all-purpose flour
– 1½ teaspoons baking soda
– 1 teaspoon baking powder
– 1 tablespoon pumpkin pie spice
– ½ teaspoon cinnamon
– ½ teaspoon salt
– 1 cup pumpkin purée
– ½ cup avocado oil
– ¼ cup melted unsalted butter (4 tablespoons)
– 1 cup brown sugar
– 3 eggs
– 2 teaspoons vanilla extract
– 1 cup chopped pecans
Instructions
1. Preheat the oven to 350°F. Thoroughly grease and flour your Bundt pan.
2. In a bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt.
3. In a separate bowl, mix the pumpkin purée, avocado oil, melted butter, sugars, eggs, and vanilla.
4. Gently fold the dry ingredients into the wet ingredients until just combined. Fold in the chopped pecans.
5. Pour the batter into the prepared Bundt pan and bake for 50–60 minutes, start checking around 45 minutes. A toothpick inserted into the cake should come out clean or with a few moist crumbs.
6. Let the cake cool in the pan for 10–15 minutes, then carefully invert onto a cooling rack. Allow it to cool completely before adding the glaze.
Maple Vanilla Glaze
– 1 cup powdered sugar
– 2 tablespoons maple syrup
– 1–2 tablespoons milk or cream
– ½ teaspoon vanilla extract
Optional: 1 tablespoon melted butter
Optional: a pinch of cinnamon
Whisk everything together until smooth, gradually adding milk or cream until the glaze is thick but pourable. Drizzle generously over the cooled cake.
A Little Extra: Feel free to make this recipe your own! Try adding dried cranberries, extra pecans, chocolate chips, or diced apples for a different twist. If adding apples, fold in about 1 cup of small diced pieces with the pecans. Keep in mind that extra fruit adds moisture and may slightly increase the baking time.