Hey Good Food Lovers! While the rest of the world goes crazy for Pumpkin Spice Lattes and sweet cinnamon treats, I’m over here craving the rich, warming flavours of a savoury dinner. Fall isn’t just about sugar; it’s about browned butter, sage, roasted sweet potatoes, and creamy sauces that hug you from the inside out.
- Karina’s Expert Tips for Fall Cooking
- Fall recipe FAQ’s
I’ve rounded up my top 16 Savoury Fall Recipes that are guaranteed to get you in the Autumn spirit. From low-carb comfort food to decadent family feasts, these are the recipes I cook in my own kitchen when the leaves start to turn. Don’t forget to check out my 30 recipes ideas for Thanksgiving which is also comforting, or for spooky treats I have 20 spooky recipes to make your halloween too, or if your planning a romantic date night I have you sorted too.
Karina’s Expert Tips for Fall Cooking
How to Get Maximum Flavour Out of Autumn Produce Fall cooking is all about depth and warmth. Over the last 10 years of running Cafe Delites, I’ve learned a few non-negotiables for handling these ingredients
- Roast, Don’t Boil . Whether it’s pumpkin for soup or sweet potatoes for the cannelloni, always roast your veggies first. Roasting draws out the natural sugars and caramelizes them. Boiled pumpkin is watery and bland; roasted pumpkin is concentrated flavour gold.
- Herbs Matter. Sage, thyme, and rosemary are the holy trinity of Fall. Because these are “woody” herbs, they stand up well to heat. I like to fry sage leaves in butter until crispy to use as a garnish, it adds a texture crunch and a burst of flavour that takes a dish from ‘home cook’ to ‘pro chef.’
- The Acid Factor. Savoury Fall dishes can get heavy with all the cream, cheese, and rich meats. Always finish your stroganoff, heavy soups, or creamy pastas with a squeeze of fresh lemon juice or a splash of vinegar. It cuts the richness and wakes up the palate.
Crispy Sweet Potato Wedges with Avocado Aioli
Beef and Mushroom Stroganoff
Turkey, Sweet Potato and Kale Cannelloni
Chicken, Green Bean and Butternut Squash Curry
Pumpkin and Bacon Stuffed Portobellos with Browned Butter Sage
Cauliflower Hash Brown Egg Cups
Creamy Sun Dried Tomato and Parmesan Chicken Zoodles
Browned Butter Honey Garlic Salmon
Italian Pesto Meatballs
Beef and Pumpkin Lasagna
Korean Bulgogi Beef Tacos with Kale Slaw
Crispy Beer Chicken with a Drunken Mushroom Gravy
Creamy Chicken And Broccoli Pumpkin Alfredo
Cheesy Bacon Bolognese Stuffed Sweet Potatoes
Beef And Pumpkin Shepherd’s Pie
Pumpkin and Spinach Soup with Crispy Bacon
Absolutely. The Beef and Pumpkin Lasagna , Cannelloni , and Shepherd’s Pie are actually better made ahead of time, as the flavours have time to meld. Assemble them, wrap tightly, and freeze before the final bake.
If you want to lighten things up, I often use evaporated milk (for creaminess without the fat) or half-and-half. For the Pumpkin Alfredo , the pumpkin puree itself does the heavy lifting, so you can get away with just a splash of milk!
Look for a squash that feels heavy for its size and has a matte skin. If the skin is shiny, it was picked too early. Also, give it a tap—it should sound solid, not hollow.
