Fall Recipes

Butternut squash might be fall's most versatile (and beloved!) vegetable. There are so many delicious ways to use this hard-shell squash, from soups and salads to lasagna and pizza.

Though pumpkin pie is a perennially popular fall dessert, it's not the only way to make good use of this colorful fruit. To that end, we're sharing a selection of recipes made with fresh pumpkin to prepare during the fall and into winter.

If you love the apple-cider doughnuts often sold at farmers' markets, you'll love this cake! Baked in a Bundt pan, it's essentially a giant cakey doughnut, made a little more wholesome with whole-wheat flour. A blend of olive oil and applesauce helps keep it moist. This classic fall dessert recipe appears in our cookbook, "A New Way to Bake" (Clarkson Potter). Martha also made this recipe on "Martha Bakes" episode 802.

One of the definitive desserts of fall, apple crisp is easy and economical. Test kitchen tip: Empire, Gala, or Braeburn apples are especially good in this recipe.

Everyone has their own favorite chicken soup recipe, but rarely have so few ingredients added up to so much comfort. This version has classic flavors and, thanks to a simplified method, cooks more quickly than traditional chicken soups (the dish is ready in a little over an hour). There's no need to make a separate stock; the vegetables and meat form their own satisfying broth.

With the crisp autumn air comes an opportunity to use freshly-picked apples in everything from salads to pies. If you aren't sure where to start with your bushel, try this classic crumble. Easy enough to throw together on a whim, it contains all of the warm flavors of fall in every bite.

Choose firm, smooth eggplants. We bake rather than fry ours for less mess and less fat.

A cross between pie and a fruit crisp, this dramatic dessert is made with just six common ingredients.

This basic vegetable soup can be made with any combination of fresh or frozen vegetables, so the soup will taste a little different each time. The recipe can easily be doubled or even tripled to feed all the vegetable soup fans at your table.

Sweet roasted butternut squash tempers the heat of fresh ginger in this vegan soup. Coconut milk is swirled in for creaminess, while toasted squash seeds add a pleasing crunch.

Broccoli is used two ways in this kid-friendly dish: it's simmered until tender for the soup base and roasted for the garnish.

For a classic pot roast—a tough cut of beef braised until succulent and tender—we start with a well-marbled chuck. Pair it with familiar carrots and potatoes and place in the slow cooker. This recipe comes from Martha's latest book "One Pot: 120+ Easy Meals from Your Skillet, Slow Cooker, Stockpot, and More."