Different ingredients shine during different seasons. In the summertime, citrus and berries are all the rage, while winter is the time for hardy root vegetables. Autumn, being the midpoint between the two, brings the best of both worlds. But that begs the question: how are the fruits of fall best used? That’s what we’re examining today. For your consideration, these are six recipes tailor-made for the coming season.
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Apple Crumble
When autumn rolls around, apples grow in abundance. That means it’s prime time to prepare some apple crumble. This dessert has all the appeal of a classic apple pie, yet takes a fraction of the effort. First, chopped apples a combined with butter, sugar, and spices. Next, the mixture is laid in a dish, then topped with rolled oats, brown sugar, and more butter. Finally, the whole affair is baked until the top is brown and crispy. Quick, simple, and delicious.
Butternut Squash Soup
Butternut squash has a range of culinary applications; its flesh is succulent once roasted or grilled, and its seeds can be snacked on or pressed into oil. If you ask us, though, it’s best used to make a batch of savory soup. Simply blend the squash—roasted beforehand, if you want to go the extra mile—with some stock and aromatics, then heat it through and dish it out. It really is that easy, not to mention full of flavor.
Pot Roast
As the temperature drops, demand for hearty dinners rises. You’ll be hard-pressed to find a heartier meal than pot roast. Certain cuts of beef, such as chuck steak or bottom round, are too tough for oven-roasting. Cook them low and slow, though, and they become impossibly tender. Pair the meat with some root vegetables and aromatics, then douse your plate with a rich gravy, and you’ll have a feast fit for a king in the comfort of your own home.
Borscht
Beetroot plays the starring role in this tasty Ukrainian soup. Thus, it’s a perfect fit for fall, when beets are at their best. Cabbage, carrots, and onions tend to join the mix as well, while meat is an optional component. The ingredients are simmered in stock—either meat or bone-based—for an average of three to six hours. Borscht can be served hot or cold, and can vary in thickness depending on the recipe, from light and sippable to thick like stew.
Mushroom Risotto
If you’re a fan of fungi, fall is your best friend. Several popular species spring up when the leaves start to change, including oyster mushrooms and smooth chantarelle. There’s plenty of recipes where their natural flavors are welcome. For our money, though, a creamy mushroom risotto takes the cake. Between the nutty notes of parmesan cheese and the earthy bite of the mushrooms, you’ll be on Cloud Nine in no time.
Pumpkin Pie
You knew this one was coming. Pumpkin pie is synonymous with the fall season, and for good reason. Pumpkin flesh, either fresh or canned, is combined with cream, sugar, and an iconic blend of spices. The ensuing custard is then poured into a pie shell and baked until soft, yet set. Nowadays, just about everything comes in a pumpkin spice variant. One bite of the real deal, though, and you’ll understand how the flavor became so prolific.
