Recipes: Fall Dishes

Happy Fall! It’s that time of year when you can break out the squash, spice, and other deliciously warm flavors. From savory to sweet, here are a few autumnal recipes from the website Bon Appétit ( that will spice up your table this season.

(Image by Alex Lau)
(Recipe by Claire Saffitz)

Twice-Roasted Sweet Potatoes with Hot Honey

• 3 medium sweet potatoes or garnet yams, scrubbed (about 3 pounds)
• 1 Fresno or other red chiles, thinly sliced
• ¼ cup honey
• 4 tablespoons unsalted butter
• Kosher salt
• 2 tablespoons apple cider vinegar

Preheat oven to 350°. Poke holes all over sweet potatoes and wrap each in foil. Place on a foil-lined rimmed baking sheet and roast until potatoes are tender, 60–70 minutes (if you have one, use a cake tester to poke right through foil). Unwrap and let sit until cool enough to handle. Increase oven temperature to 450°. Meanwhile, combine chile, honey, and butter in a small saucepan; season with salt. Bring to a simmer over low heat, stirring to combine. Remove from heat and stir in vinegar.

Smash sweet potatoes with your palm, then tear into bite-sized pieces (including skin), the more irregular, the better. Place in a large bowl and add half of hot honey (do not include chile as it will burn); season with salt. Arrange pieces, skin side down, in a single layer on an unlined rimmed baking sheet and roast until browned and crisp around the edges, 20–25 minutes. Drizzle with remaining hot honey with chile.


(Image by Peden & Munk)
(Recipe by Zach Pollack)

Butternut Squash Bruschetta with Pomegranate

• 2 tablespoons almonds
• 4 tablespoons unsalted butter
• 1 2-pound butternut squash, peeled, seeded, cut into 1-inch cubes (about 3 cups)
• 4 sprigs sage
• 4 sprigs thyme
• Kosher salt
• 1 cup red wine vinegar
• ½ cup sugar
• Olive oil (for drizzling)
• Freshly ground black pepper
• 4 slices country-style bread, toasted
• 2 ounces farmer cheese, crumbled
• ¼ cup pomegranate seeds

Preheat oven to 350°. Toast almonds on a rimmed baking sheet, tossing once, until golden brown and fragrant, 8–10 minutes. Let cool, then coarsely chop. Increase oven temperature to 400°.

Melt butter in a large skillet over medium-high heat. Add squash, sage, and thyme; season with salt. Cook, tossing occasionally, until squash is lightly browned, 6–8 minutes. Transfer to oven and roast, shaking skillet occasionally, until squash is tender, 15–20 minutes. Remove sage and thyme; discard thyme and reserve sage for serving.

Meanwhile, bring vinegar and sugar to a boil in a small saucepan, stirring to dissolve sugar. Reduce heat and simmer until syrupy, 10–15 minutes; keep agrodolce warm.

Mash roasted squash with 2 Tbsp. agrodolce, using the side of a metal spoon. Drizzle with oil; season with salt and pepper. Spoon squash onto toast; top with farmer cheese, pomegranate seeds, almonds, and reserved sage.

Do Ahead: Agrodolce can be made 5 days ahead. Store tightly wrapped at room temperature. Reheat over low before using.


(Image by Alex Lau)
(Recipe by Dawn Perry)

Potato-Leek Soup with Toasted Nuts and Seeds

• 3 large leeks
• 4 sprigs thyme
• 2 sprigs rosemary
• 2 bay leaves
• ¼ cup (½ stick) unsalted butter
• 3 celery stalks, chopped
• Kosher salt, freshly ground pepper
• 1 russet potato, peeled, chopped
• 5 cups (or more) low-sodium chicken broth
• ½ cup heavy cream
• 1 tablespoon olive oil
• ¼ cup almonds, chopped
• 2 tablespoons raw sunflower seeds
• 1 tablespoon coriander seeds, crushed
• Pinch of sugar
• ¼ cup crème fraîche

Trim dark green leaves from leeks; discard all but 2. Tuck thyme, rosemary, and bay leaves inside leek leaves; tie closed with kitchen twine. Thinly slice light and pale-green parts of leeks.

Heat butter in a large heavy pot over medium-high. Add celery and sliced leeks and season with salt and pepper. Cook, stirring, until leeks begin to soften, about 5 minutes. Reduce heat to medium-low, add herb bundle, cover pot, and cook, checking and stirring occasionally, until leeks and celery are very soft, 25–30 minutes (this long, slow cooking draws maximum flavor out of the vegetables). Increase heat to medium-high, add potato and 5 cups broth, and bring to a boil. Reduce heat and simmer, stirring occasionally, until potato is very tender, 10–15 minutes. Let cool slightly.

Working in batches, purée leek mixture in a blender until very smooth (make sure lid is slightly ajar to let steam escape; cover with a towel). Transfer to a large bowl or pitcher.

Pour soup back into pot and add cream. Thin with broth, if needed. Taste and season with salt and pepper; keep warm.

Heat oil in a small skillet over medium. Add almonds, sunflower seeds, and coriander seeds and sprinkle sugar over; cook, stirring, until nuts and seeds are golden, about 4 minutes. Transfer nuts to paper towels to drain; season with salt and pepper.

Serve soup topped with crème fraîche and nut mixture.

Do ahead: Soup and nut mixture can be made 4 days ahead. Let soup cool; cover and chill. Store nut mixture airtight at room temperature.


(Image by Alex Lau)
(Recipe by Rick Martinez)

BA’s Best Pumpkin Pie

• 1 tablespoon sugar
• 1½ teaspoons kosher salt
• 2 cups all-purpose flour, plus more for surface
• 5 tablespoons chilled unsalted butter, cut into pieces
• 3 tablespoons chilled lard or vegetable shortening
• 1 tablespoon apple cider vinegar
• 1 large egg, beaten to blend

Filling and Assembly
• ⅓ cup sugar
• 1 teaspoon ground cinnamon
• ¾ teaspoon kosher salt
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• ¼ teaspoon ground nutmeg
• 2 large eggs plus 1 large egg yolk, room temperature, beaten to blend
• 2 cups unsweetened pumpkin purée
• ⅔ cup sweetened condensed milk
• ⅓ cup heavy cream
• 2 tablespoons maple syrup
• 2 teaspoons vanilla extract
• Whipped cream (for serving)

Pulse sugar, salt, and 2 cups flour in a food processor until combined. Add butter and lard and pulse until mixture resembles coarse meal with a few pieces of butter and lard visible, about fifteen 1-second pulses. With motor running, drizzle in vinegar and 5½ Tbsp. ice water and pulse until dough is still crumbly but just holds together when squeezed (add 1 tsp. water at a time if necessary, but be careful not to overwork dough).

Turn out dough onto a work surface. Knead 1–2 times, pressing to incorporate any shaggy pieces. Flatten into a 6″-wide disk. Wrap with plastic wrap and chill at least 1 hour.

Preheat oven to 425°. Roll out dough on a lightly floured work surface to a 14″ round. Transfer to a 9″ pie dish. Pick up edges and allow dough to slump down into dish, letting excess dough hang over dish. Trim, leaving about a 1″ overhang. Fold overhang under; pinch and crimp. Chill 30 minutes.

Line dough with parchment paper or foil, leaving some overhang. Fill with pie weights or dried beans. Bake until crust is dry around the edges and just beginning to brown, 25–35 minutes. Carefully remove parchment and weights and reduce oven temperature to 350°. Brush inside of crust (not the crimped edges) with egg wash and continue to bake until crust is set and beginning to lightly brown in the center, 10–15 minutes. Transfer to a wire rack and let cool.

Do Ahead: Dough can be made 3 days ahead; keep chilled, or freeze up to 2 months. Crust can be baked 1 day ahead; tightly wrap and store at room temperature.

Filling and Assembly
Preheat oven to 325°. Whisk sugar, cinnamon, salt, ginger, cloves, and nutmeg in a large bowl until no clumps remain. Add eggs, pumpkin, condensed milk, cream, maple syrup, and vanilla and whisk until smooth. Pour into cooled crust. Bake pie until edges are set and slightly puffed but center is recessed and wobbles like Jell-O, 60–75 minutes (it will continue to set after baking). Transfer to a wire rack and let cool at least 3 hours before slicing. Serve with whipped cream.

Do Ahead: Pie can be baked 1 day ahead; tightly wrap and chill. Serve warm or at room temperature.