Comfort food is in season in the fall. It’s the ideal season to enjoy hearty, rich meals prepared with seasonal ingredients as the air gets crisp and the leaves change color. Fall offers a multitude of tastes that make for the most comforting, hearty dishes, including squash, apples, and pumpkins. These three comforting fall recipes will warm you from the inside out and call for seasonal ingredients.

1. Roasted Butternut Squash Soup

A traditional fall recipe, this rich and flavorful butternut squash soup is silky and creamy. It’s difficult to top the rich, caramelized flavor of the soup that comes from roasting the squash before combining.

Ingredients:

• 1 medium butternut squash (peeled, seeded, and cubed)
• 1 tablespoon olive oil
• 1 onion (diced)
• 2 cloves garlic (minced)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 4 cups vegetable broth
• Salt and pepper to taste
• 1/2 cup heavy cream (optional)
• Fresh thyme (for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C). Spread the cubed butternut squash on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes, or until the squash is tender and lightly caramelized.
2. In a large pot, sauté the diced onion and garlic over medium heat until softened, about 5-7 minutes. Add the cinnamon and nutmeg and cook for another minute to release their flavors.
3. Add the roasted butternut squash to the pot, along with the vegetable broth. Bring the mixture to a simmer and cook for 10 minutes.
4. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender. If the soup is too thick, add more broth to reach your desired consistency.
5. Stir in the heavy cream for extra richness, if desired. Taste and adjust seasoning with salt and pepper.
6. Serve hot, garnished with fresh thyme.

Why it works: Butternut squash is at its peak in the fall, offering a sweet, nutty flavor that pairs perfectly with warm spices like cinnamon and nutmeg. The addition of heavy cream makes the soup luxuriously creamy, making it the ultimate cozy dish.

2. Apple Cider Glazed Pork Chops

This recipe elevates the traditional fall pairing of pork and apples with a tart and sweet apple cider glaze. The glaze gives the pork chops a blast of fall flavor while they are grilled to golden perfection.

Ingredients:

• 4 bone-in pork chops
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1 cup apple cider
• 1 tablespoon Dijon mustard
• 1 tablespoon brown sugar
• 1 teaspoon fresh thyme (chopped)
• 1 tablespoon butter

Instructions:

1. Season the pork chops with salt and pepper on both sides.
2. Heat olive oil in a large skillet over medium-high heat. Add the pork chops and cook for about 4-5 minutes per side, until golden brown and cooked through. Remove from the skillet and set aside.
3. In the same skillet, add the apple cider, Dijon mustard, brown sugar, and thyme. Stir to combine and bring the mixture to a simmer. Let it cook for about 5-7 minutes, or until it reduces and thickens slightly.
4. Stir in the butter until melted, creating a smooth glaze.
5. Return the pork chops to the skillet and coat them in the apple cider glaze. Let them simmer in the sauce for another 2-3 minutes.
6. Serve the pork chops with the apple cider glaze spooned over the top, paired with mashed potatoes or roasted vegetables.

Why it works: Apple cider is a quintessential fall ingredient, and its natural sweetness works beautifully with savory pork. The glaze adds a shiny finish and an irresistible balance of tangy and sweet, making this dish both flavorful and comforting.

3. Pumpkin Risotto

A rich and creamy risotto is a great way to include pumpkin, which is the fall season’s star. With its creamy texture and hearty tastes, this pumpkin risotto is the ideal dish to savor on a cold night.

Ingredients:

• 1 cup Arborio rice
• 2 tablespoons butter
• 1/2 onion (diced)
• 2 cloves garlic (minced)
• 1 cup canned pumpkin puree
• 4 cups chicken or vegetable broth (kept warm)
• 1/2 cup dry white wine
• 1/2 teaspoon ground cinnamon
• Salt and pepper to taste
• 1/2 cup grated Parmesan cheese
• Fresh sage leaves (for garnish)

Instructions:

1. In a large saucepan, melt the butter over medium heat. Add the diced onion and garlic, and sauté until softened, about 5 minutes.
2. Stir in the Arborio rice and cook for 1-2 minutes, allowing the rice to lightly toast.
3. Pour in the white wine and stir until it is absorbed by the rice.
4. Add the canned pumpkin puree, cinnamon, salt, and pepper. Stir to combine.
5. Begin adding the warm broth, one ladleful at a time, stirring constantly. Wait until the liquid is mostly absorbed before adding the next ladleful of broth. Continue this process until the rice is creamy and tender, about 18-20 minutes.
6. Stir in the grated Parmesan cheese and taste for seasoning. Adjust with salt and pepper as needed.
7. Serve the risotto with fresh sage leaves on top for an extra touch of fall flavor.

Why it works: Pumpkin adds a subtle sweetness and creamy texture to the risotto, while the cinnamon enhances the earthy flavors. The Parmesan cheese ties it all together, giving the dish richness and depth. It’s the perfect fall comfort food that’s sure to impress.