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Fall

Explore 1967 recipes, 310 projects, 197 articles, 159 galleries, 161 videos, and more

Whole-Wheat Penne with Butternut Squash and Beet Greens

Ingredients
  • One 16-ounce package whole-wheat penne, or other pasta
  • 2 tablespoons unsalted butter
  • 1 onion, cut into slivers
  • 1 small butternut squash (1 1/2 to 2 pounds), peeled, seeded, and cut into 1/2-inch dice
  • 8 ounces shiitake mushrooms, stems removed, cut into 1/4-inch-thick slices
  • 1/4 cup dry sherry
  • 3 cups homemade or low-sodium canned chicken stock, skimmed of fat
  • 3 ounces beet greens, from 1 bunch beets (or red or green Swiss chard), tough stems removed, cut into 1/2-inch strips
  • 1 teaspoon coarse salt
  • 1/4 teaspoon freshly ground pepper
  • 2 ounces low-fat goat cheese, crumbled
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Farro Salad with Oven-Roasted Grapes and Autumn Greens

Time:2 hours 15 mins
Ingredients
  • 3 cups seedless red grapes (about 1 pound), halved crosswise
  • Coarse salt and freshly ground pepper
  • 2 bunches Concord grapes
  • 8 ounces farro (about 1 1/2 cups; kalustyans.com)
  • 2 tablespoons coarsely chopped fresh rosemary
  • 1/4 cup extra-virgin olive oil
  • 2 small red onions, sliced into 1/2-inch-thick rounds
  • 1 tablespoon sherry vinegar or red-wine vinegar
  • 4 cups mixed small greens such as baby kale, baby Swiss chard, red mustard, and red mizuna
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Apple-Butternut Squash Soup

Ingredients
  • 1 tablespoon unsalted butter
  • 1 medium onion, diced
  • 1 butternut squash (about 2 pounds), peeled, seeded, and chopped
  • 4 red or golden apples, peeled, cored, and chopped, plus 1 apple, finely diced and tossed in lemon juice, for garnish (optional)
  • 2 teaspoons coarse salt
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon freshly ground black pepper
  • 2 cups homemade or store-bought low-sodium chicken or vegetable stock
  • 2 1/2 cups water, plus more if needed
  • 1 jalapeno chile, thinly sliced, for garnish (optional)
  • Sour cream, for garnish (optional)
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Beets with Ginger

Other Ideas:
American, Beets, Side dishes
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Decomposed Salad

Ingredients
  • 1 butternut squash, (1 1/2 pounds), peeled, cut into 3/4-inch pieces
  • 2 shallots, peeled and sliced 1/4 inch thick
  • 1/4 cup olive oil
  • 2 teaspoons coarse salt
  • Freshly ground black pepper
  • 1/2 cup pumpkin seeds
  • 2 tablespoons sugar, plus a pinch
  • 3/4 teaspoon ground cinnamon
  • 1 pinch of cayenne pepper
  • 1 teaspoon honey
  • 2 tablespoons balsamic vinegar
  • 1 six-ounce head red or white endive, leaves separated
  • 1 ten-ounce head red-leaf lettuce, torn into bite-size pieces
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Ribbon Pasta With Pork Ragu and Fresh Sage

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Cranberry-Maple Bread Pudding

Time:1 hour 35 mins
Ingredients
  • 7 slices (1 inch thick) week-old Tartine Country Bread, crusts trimmed
  • Unsalted butter, for pan
  • 8 large eggs
  • 3/4 cup sugar
  • 2 cups creme fraiche
  • 2 cups whole milk
  • 1 1/2 teaspoons pure vanilla extract
  • Coarse salt
  • 1 1/2 cups fresh or thawed frozen cranberries (about 5 ounces)
  • 2/3 cup pure maple syrup
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Herbed Mashed Potatoes

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Dried Cherry-Sourdough Stuffing

Time:1 hour 30 mins
Ingredients
  • 1 stick unsalted butter, plus more for baking dish
  • 2 cups finely chopped fennel
  • 1 cup finely chopped celery (from 2 stalks)
  • 3/4 cup minced shallot (from 2 large shallots)
  • 4 garlic cloves, minced
  • 2 Granny Smith apples, peeled and finely chopped (2 cups)
  • 1 cup chopped dried cherries (5 ounces)
  • 1/2 cup dry white wine
  • 1/2 cup chopped fresh flat-leaf parsley
  • 1/4 cup chopped fresh basil
  • 1/4 cup chopped fresh thyme
  • 8 cups 1/2-inch cubes sourdough bread (crust removed), toasted
  • 1 1/2 cups Goose Stock (from Crisp Goose) or homemade or store-bought low-sodium chicken stock
  • 1 large egg
  • Coarse salt and freshly ground pepper
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Chocolate Leaves

Other Ideas:
Milk chocolate
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