Fall has finally arrived, and that’s when potlucks begin those cozy gatherings where everybody brings something to the table, and the table’s filled with the fall’s finest flavors. The crisp air, changing leaves, and cinnamon scents make it the ideal time to bring your cooking to the forefront. You’d like your plate to be the buzz of the table, wouldn’t you? Not the miserable store bought platter that vanishes. I’ve got you covered with 15 easy recipes filled with seasonal flavor, and guaranteed to make you potluck royalty. From starters to dessert, these recipes will have everyone begging for your secrets. Let’s cook!
1. Thanksgiving Charcuterie Board
Bring out the potluck with a fantastic charcuterie board, everyone’s snapping photos before they’ve even had a bite. This one’s fall all over the place, just great for getting things going while people catch up and snack.
Burrata Hot Honey Dip
This quick and elegant Burrata Hot Honey Dip combines luscious, creamy burrata with a homemade sweet and spicy hot honey sauce. Brightened by zesty lemon marmalade and fresh mint, it offers a delightful balance of flavors and textures. Perfect as an easy appetizer, simply serve with crisp crostini for a crowd-pleasing dish.
Equipment
- 1 Small Saucepan
- 1 Whisk
- 1 Serving Bowl or Dish Shallow for best presentation
- 1 Measuring Spoons
- 1 Small Spatula For drizzling/serving
Ingredients
Main
- 1/2 cup honey
- 2 tablespoons red pepper flakes
- 1 teaspoon apple cider vinegar
- 1 container 16 ounce burrata, drained
- 1 teaspoon flaky salt
- 1/4 cup lemon marmalade
- 1/4 cup fresh mint leaves torn
- 1 tablespoon olive oil
- 1/4 teaspoon black pepper
- Crostini for serving
Instructions
- In a small saucepan, combine the honey, red pepper flakes, and apple cider vinegar.
- Gently simmer the honey mixture over medium-low heat for 3-5 minutes, whisking occasionally, until slightly thickened. Do not bring to a rolling boil.
- While the honey simmers, carefully drain the burrata from its liquid and gently place it in the center of a shallow serving bowl or dish.
- Drizzle the burrata with the olive oil and season generously with flaky salt and black pepper.
- Once the hot honey mixture is ready, carefully pour it evenly over and around the burrata.
- Spoon dollops of lemon marmalade around the burrata.
- Garnish generously with torn fresh mint leaves.
- Serve immediately with crostini or your favorite crusty bread for dipping.
Notes
For optimal creaminess, allow the burrata to come to room temperature before serving. The contrast of the cool, creamy cheese with the warm, spicy honey is delightful. When making the hot honey, gently simmer the mixture; avoid a rolling boil to prevent crystallization and preserve honey’s delicate flavor. Adjust the red pepper flakes to your desired spice level. The flaky salt is crucial for textural contrast, so don’t substitute. Lemon marmalade adds a bright, zesty counterpoint to the richness of the burrata and the sweetness of the honey. Fresh mint provides an aromatic lift and beautiful color. Serve immediately with crusty bread or crostini to enjoy the textures while the honey is still warm.
Fill it with crisp apple slices, plump grapes, and ripe figs for a fall apple crunch. Include some cheese like sharp cheddar, creamy brie with some thin sliced prosciutto or salami and a scattering of crunchy pecans. Include some mini pumpkins or fall leaves for that touch of fall. Simple to prepare, looks like you slaved all day, and there’s something in it for everyone to snack on.
2. Butternut Squash and Spinach Lasagna
If you’re in the mood for a hearty but meatless dish, this butternut squash and spinach lasagna is like a casserole hug. It’s great for chilly fall nights and won’t leave anyone hungry.
butternut squash and spinach lasagna
This recipe crafts a hearty and comforting vegetarian lasagna featuring tender butternut squash and fresh spinach layered with whole wheat or regular lasagna noodles. A creamy béchamel sauce, complemented by Parmesan and mozzarella cheeses, binds the savory components together. It’s a delightful and substantial dish perfect for a family meal or entertaining.
Equipment
- 1 Large Pot For boiling noodles and cooking squash
- 1 Large Skillet or Saucepan For making béchamel sauce
- 1 9×13 inch Baking Dish Standard size for lasagna assembly and baking
- 1 Whisk Essential for smooth béchamel sauce
- 1 Cutting Board and Chef’s Knife For preparing butternut squash and garlic
Ingredients
Main
- * 1 package whole wheat or regular lasagna noodle
- * 1 medium butternut squash peeled and diced
- * 3 clove garlic diced
- * 3 cup of milk i used whole milk, but you could use any
- * 1/2 cup of parmesan cheese
- * 2 cup of mozzarella cheese
- * 2 tablespoon butter
- * 1 tablespoon extra virgin olive oil
- * 2 tablespoon flour
- * 2 cup of fresh spinach chopped
- * salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
- Peel and dice the butternut squash, dice the garlic, and chop the fresh spinach.
- In a large pot, bring water to a boil and cook lasagna noodles according to package directions until al dente. Drain and lay flat on parchment paper to prevent sticking.
- In a large skillet, melt the butter over medium heat. Add diced garlic and sauté for 1-2 minutes until fragrant. Add the diced butternut squash and sauté until tender, about 8-10 minutes. Remove from heat and set aside.
- To make the béchamel sauce, melt 2 tablespoons of butter in a saucepan over medium heat. Whisk in 2 tablespoons of flour to create a roux, cooking for 1-2 minutes until light golden.
- Gradually whisk in the 3 cups of milk, a little at a time, ensuring no lumps form. Continue whisking until the sauce thickens and coats the back of a spoon. Stir in 1/2 cup of Parmesan cheese, salt, and pepper to taste.
- Gently fold the chopped fresh spinach into the cooked butternut squash mixture.
- To assemble the lasagna: Spread a thin layer of béchamel sauce on the bottom of the prepared baking dish. Place a layer of noodles over the sauce. Top with half of the butternut squash and spinach mixture, followed by a layer of mozzarella cheese and a drizzle of béchamel.
- Repeat the layers: noodles, remaining squash and spinach mixture, mozzarella, and béchamel. Finish with a final layer of noodles, generously topped with the remaining béchamel sauce, mozzarella, and Parmesan cheese.
- Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for another 15-20 minutes, or until the cheese is bubbly and golden brown. Let the lasagna rest for 15-20 minutes before slicing and serving.
Notes
1. For the butternut squash, ensure it’s cooked until fork-tender, as undercooked squash can be firm in the final dish. Roasting the squash before adding it to the filling can deepen its flavor significantly. Toss with a little olive oil, salt, and pepper, then roast at 400°F (200°C) until caramelized. 2. When making the béchamel, gradually add the milk while whisking constantly to prevent lumps. Cook it until it coats the back of a spoon, but isn’t too thick, as it will thicken further in the oven. Season generously with salt, white pepper, and a pinch of nutmeg for classic béchamel flavor. 3. Always let the lasagna rest for at least 15-20 minutes after baking before slicing. This allows the layers to set, preventing it from collapsing and ensuring clean, beautiful slices.
Picture dollops of creamy ricotta, stringy mozzarella, and earthy Parmesan encasing sweet butternut squash puree and fresh spinach. Comforting and rich with every bite, it’s fall on a plate. Make it with gluten free noodles or vegan cheese to make it all diets. Bring this to a potluck, and you’ll have many wiped clean plates and people asking your secret.
3. Thanksgiving Punch
Want a drink that’s as festive as dinner but won’t leave you stranded scrambling martinis? This Thanksgiving punch is a total party hit chilling, gorgeous, and so easy you’ll adore the party.
Thanksgiving Punch
This Thanksgiving Punch is a refreshing, non-alcoholic beverage perfect for holiday gatherings. Combining apple cider, spiced syrup, and sparkling fruit juices, it’s elegantly garnished with fresh fruit slices, frozen cranberries, and cinnamon sticks. Prepare the base ahead of time and add the effervescent components just before serving for maximum fizz and flavor.
Equipment
- 1 Large Punch Bowl or Drink Dispenser Essential for serving a large batch of punch elegantly.
- 1 Liquid Measuring Cup For accurate measurement of cider and syrup.
- 1 Chef’s knife For slicing fruit garnishes.
- 1 Cutting Board To safely prepare fruit.
- 1 Ladle For serving the punch.
Ingredients
Main
- 2 quarts apple cider
- 1 cup spiced syrup
- 2 cups frozen cranberries divided
- 1 apple sliced
- 1 orange sliced
- 2 12-ounce cans chilled sparkling blood orange juice
- 1 750-milliliter bottle chilled sparkling grape juice
- Garnish: frozen cranberries
- Garnish: cinnamon sticks
Instructions
- Ensure all liquid ingredients are thoroughly chilled before beginning the preparation.
- Slice the apple and orange into thin rounds, reserving some for garnish.
- In a large punch bowl or drink dispenser, combine the apple cider and spiced syrup, stirring gently to mix.
- Add 1 cup of the frozen cranberries, along with most of the sliced apple and orange, to the punch bowl.
- Stir the mixture gently to incorporate the fruits.
- Refrigerate the punch base for at least 2 hours to allow the flavors to meld and to ensure it is very cold.
- Just before serving, remove the punch base from the refrigerator.
- Carefully pour in the chilled sparkling blood orange juice and chilled sparkling grape juice into the punch bowl.
- Stir very gently with a ladle to combine, being careful not to agitate the sparkling juices too much to preserve carbonation.
- Garnish the punch with the remaining 1 cup of frozen cranberries and cinnamon sticks before serving immediately.
Notes
Ensure all liquid ingredients, especially the sparkling juices, are thoroughly chilled before mixing to maintain the punch’s refreshing temperature and carbonation. The frozen cranberries are not just a garnish; they act as natural ice cubes that won’t dilute your punch as they slowly thaw, adding both visual appeal and a gentle tartness. For an enhanced flavor profile, consider infusing your spiced syrup with whole star anise or cloves for an extra layer of warmth. Always add carbonated beverages just before serving to preserve their fizz. Adjust sweetness to taste, especially if your spiced syrup is already quite sweet.
Mix dry apple cider and a dash of pumpkin pie spice for the ultimate fall flavor, and then add ginger ale and stir in for a fizzy kick. Slice in some fruit, oranges, cranberries, and cinnamon sticks to make a splashy, inviting look. Make ahead, chill in a big glass jar, and voila. It keeps for a few days, so make ahead and relax. Everyone’s going to be asking for a glass of this.
4. Apple Cranberry Walnut Salad
When the potluck table is loaded with dense dishes, this apple cranberry walnut salad is a refreshing relief. It’s crisp, it’s light, and so delicious it holds its own against any casserole.
Apple Cranberry Salad
This simple yet refreshing Apple Cranberry Salad combines crisp apples, sweet grapes, tart cranberries, and crunchy walnuts with creamy French vanilla yogurt, finished with a hint of cinnamon. It’s a quick-to-prepare, light, and flavorful dish perfect for a healthy snack, breakfast, or a light lunch option.
Equipment
- 1 Cutting Board
- 1 Chef’s knife
- 1 Large Mixing Bowl
- 1 Measuring Cups and Spoons
- 1 Rubber Spatula or Mixing Spoon
Ingredients
Main
- 1 Apple peeled and chopped into bite size pieces
- 1 cup seedless grapes halved
- 2 tablespoons Dried cranberries I use Craisins
- 1 tablespoon Walnuts chopped
- 1 cup Fat-free French Vanilla Yogurt
- Cinnamon to sprinkle on top
Instructions
- Gather all necessary ingredients and kitchen equipment.
- Peel the apple, core it, and chop it into bite-sized pieces.
- Halve the seedless grapes for easier consumption.
- Roughly chop the walnuts to your desired size.
- In a large mixing bowl, combine the chopped apple, halved grapes, dried cranberries, and chopped walnuts.
- Add the fat-free French vanilla yogurt to the fruit and nut mixture.
- Gently fold all the ingredients together with a spatula or mixing spoon until everything is evenly coated with the yogurt.
- Divide the prepared salad into individual serving bowls.
- Lightly sprinkle cinnamon over the top of each serving for an aromatic finish.
- Serve immediately, or for best flavor and a chilled experience, refrigerate the salad for 15-30 minutes before serving.
Notes
For optimal texture, select crisp apple varieties like Honeycrisp or Fuji. To prevent browning, especially if preparing ahead, you can lightly toss the chopped apples with a small amount of lemon juice. While fat-free yogurt is specified, consider a high-quality Greek yogurt for added protein and a richer mouthfeel; adjust sweetness if needed. For an enhanced nutty flavor, lightly toast the walnuts in a dry pan for a few minutes until fragrant before adding to the salad. Ensure all ingredients are well-chilled for a refreshing finish. This salad benefits from a brief refrigeration period (15-30 minutes) to allow flavors to meld.
Grab red and green apples for sweet crunch, then top with tangy dried cranberries and creamy feta for salty bite, and walnuts for toasty texture. The magic’s in the dressing a lightning fast mix of apple juice, cider vinegar, honey, and olive oil that brings it all together. You can do this in 10 minutes, and it’ll be so good people will be grabbing seconds.
5. Apple Slab Pie
Need a dessert that feeds a crowd and wows them all? This apple slab pie is your go to. It’s big, packed with fall flavor, and looks like you’re a baking pro, even if you’re not.
Apple Slab Pie
This recipe outlines the creation of a generous apple slab pie, perfect for serving a crowd. It features a sweet-tart apple filling seasoned with cinnamon and nutmeg, encased in a pre-made pie crust, and finished with a simple powdered sugar glaze. An easy-to-follow method for a classic dessert.
Equipment
- 1 Rectangular Baking Pan Preferably 13×9 inches or larger for a slab pie
- 1 Large Mixing Bowl For preparing the apple filling
- 1 Apple Peeler/Corer Ensures efficient and uniform apple preparation
- 1 Small Mixing Bowl For preparing the glaze
- 1 Whisk For smoothing the glaze
Ingredients
Main
- 1 box Pillsbury® refrigerated pie crusts softened as directed on box
- 1 cup granulated sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 1/2 tablespoons lemon juice
- 9 cups thinly sliced peeled apples (9 medium)
- 1 cup powdered sugar
- 2 tablespoons milk
Instructions
- Preheat your oven to 425°F (220°C). Lightly grease a 13×9-inch or similarly sized rectangular baking pan.
- In a large bowl, combine the granulated sugar, all-purpose flour, ground cinnamon, ground nutmeg, and salt. Add the lemon juice and thinly sliced apples, tossing gently until the apples are evenly coated.
- On a lightly floured surface, unroll one of the refrigerated pie crusts. Carefully transfer it to the prepared baking pan, gently pressing it into the bottom and up the sides to form the base.
- Evenly spoon the prepared apple mixture over the bottom pie crust in the pan.
- Unroll the second pie crust and carefully place it over the apple filling. Trim any excess dough and crimp the edges to securely seal the top and bottom crusts together.
- Using a sharp knife, cut several slits or a decorative pattern into the top crust to allow steam to escape during baking.
- For a richer golden-brown crust, you may optionally brush the top surface with a little milk or an egg wash (1 egg yolk whisked with 1 tsp water).
- Bake for 15 minutes at 425°F (220°C), then reduce the oven temperature to 375°F (190°C) and continue baking for another 35-45 minutes, or until the crust is golden brown and the filling is bubbly. If the crust browns too quickly, cover loosely with aluminum foil.
- Remove the pie from the oven and place it on a wire rack to cool completely. This is crucial for the filling to set properly.
- While the pie cools, prepare the glaze: In a small bowl, whisk together the powdered sugar and milk until smooth and pourable. Once the pie is fully cooled, drizzle the glaze evenly over the top before slicing and serving.
Notes
For the best apple slab pie, select firm, tart apples such as Granny Smith or Honeycrisp; their acidity balances the sweetness and they hold their shape well during baking. Ensure apples are sliced uniformly thin for even cooking. When assembling, properly seal the top and bottom crusts to prevent filling leakage. Creating steam vents in the top crust is crucial for allowing steam to escape, preventing a soggy crust and ensuring a crisp finish. A light egg wash (egg yolk + a touch of water or milk) on the top crust before baking will yield a beautiful golden-brown sheen. Allow the pie to cool completely before slicing to allow the filling to set, preventing a runny mess.
Envision cinnamon sugar apples snug in a buttery, flaky crust, baked in a jelly roll pan so that you can slice it into serving squares. A tender union of sweet fruit and crunchy crust with every bite. Serve warm with vanilla ice cream and topped with maple bourbon caramel sauce, and folks will be lined up for seconds. This pie’s a potluck showstopper.
6. Butternut Squash Pasta Salad with Brussels Sprouts, Pecans, and Cranberries
This pasta salad is fall in a bowl full of autumnal treats, filling, and colorful. It’s a side dish, yet it’s also a showstopper that’ll have everyone grabbing for a spoon.
Butternut Squash Pasta Salad recipes
This vibrant pasta salad combines roasted butternut squash and Brussels sprouts with al dente pasta, crunchy pecans, and juicy pomegranate arils. It’s all tossed in a zesty, bright dressing made with algae oil, apple cider vinegar, maple syrup, and fresh orange zest and juice, creating a wholesome and flavorful dish.
Equipment
- 1 Large Baking Sheet
- 1 Large Pot For cooking pasta
- 1 Large Mixing Bowl
- 1 Whisk For dressing
- 1 Sharp Knife & Cutting Board For vegetable preparation
Ingredients
Main
- 4 Tablespoons Thrive™ Algae Oil – divided
- 1 Cup Cooked Pasta of Choice I used Acini di Pepe
- 4 Cups Cubed Butternut Squash
- 16 ounces Brussels Sprouts – halved then quartered
- 1/2 Cup Raw Pecans – roughly chopped
- 1 Cup Pomegranate Arils dried cranberries can be used instead
- 1/4 Cup Thrive™ Algae Oil
- 2 Tablespoons Apple Cider Vinegar
- 1 teaspoon Stone Ground Mustard
- 1 Tablespoon Pure Maple Syrup
- Zest of 1 Orange
- 1 Tablespoon Fresh Orange Juice
- 1/4 teaspoon Sea Salt
- 1/8 teaspoon Ground Pepper
Instructions
- Preheat your oven to 400°F (200°C).
- On a large baking sheet, toss the cubed butternut squash and quartered Brussels sprouts with 2 Tablespoons of algae oil, a pinch of sea salt, and ground pepper. Spread them in a single layer.
- Roast the vegetables for 20-25 minutes, or until tender and caramelized, flipping halfway through to ensure even browning.
- While the vegetables are roasting, cook your chosen pasta according to package directions until it is al dente. Drain well and set aside.
- In a small bowl, whisk together the remaining 1/4 Cup algae oil, apple cider vinegar, stone ground mustard, pure maple syrup, orange zest, orange juice, the remaining sea salt, and ground pepper until the dressing is well emulsified.
- Optional: Lightly toast the roughly chopped pecans in a dry skillet over medium heat for 3-5 minutes until fragrant, stirring occasionally to prevent burning.
- In a large mixing bowl, combine the cooked pasta, roasted butternut squash, roasted Brussels sprouts, toasted pecans (if using), and pomegranate arils.
- Pour the prepared dressing over the pasta and vegetable mixture.
- Gently toss all ingredients to ensure they are evenly coated with the dressing.
- Taste and adjust seasoning (salt and pepper) if necessary before serving warm or at room temperature.
Notes
For optimal roasting, ensure butternut squash and Brussels sprouts are cut into similar sizes for even cooking. Avoid overcrowding the baking sheet; use two if necessary to allow proper caramelization and prevent steaming. Cook pasta al dente, as it will absorb some of the dressing over time. Toasting the pecans beforehand will significantly enhance their nutty flavor and add a delightful crunch. The orange zest and juice in the dressing provide a crucial bright, acidic counterpoint to the richness of the roasted vegetables and sweetness of the maple syrup.
Roasted Brussels sprouts and butternut squash contribute earthy, warm tastes, which are supplemented by toasted pecans, farfalle pasta, and cranberries’ tartness. Mild maple cinnamon vinaigrette provides a sweet savory taste that holds the whole dish together. It’s healthy, celebratory, and sure to draw some table gossip at any potluck.
7. Pumpkin Cheese ball
Starving for an appetizer that is more enjoyable to eat than pleasing to the eye? This pumpkin cheese ball is a sweet little pumpkin but has a wonderful, full flavor punch no pumpkin taste here, just cheesy goodness.
Pumpkin shaped cheeseball
This recipe creates a festive, pumpkin-shaped cheeseball, perfect for holiday gatherings. It combines softened cream cheeses with sharp cheddar and a blend of warm spices like paprika, cumin, and cayenne for a savory, flavorful spread. Easy to prepare, it requires chilling to firm up before serving, offering a delightful appetizer that’s both visually appealing and delicious when paired with crackers or vegetables.
Equipment
- 1 Large Mixing Bowl
- 1 Spatula or wooden spoon
- 1 Measuring Spoons
- 1 Plastic Wrap
- 1 Serving Platter
Ingredients
Main
- * 1 8 oz package plain cream cheese softened
- * 1 8 oz carton chive and onion cream cheese
- * 8 ounce sharp cheddar cheese shredded, divided
- * 2 teaspoon paprika
- * 2 teaspoon cumin
- * 1/2 teaspoon cayenne pepper
Instructions
- Ensure both packages of cream cheese are softened to room temperature for easy mixing.
- In a large mixing bowl, combine the plain cream cheese, chive and onion cream cheese, and ¾ of the shredded sharp cheddar cheese.
- Add the paprika, cumin, and cayenne pepper to the cheese mixture.
- Using a spatula or wooden spoon, mix all ingredients thoroughly until well combined and smooth, ensuring no lumps remain.
- On a clean surface or using plastic wrap, shape the cheese mixture into a round ball.
- To create the pumpkin shape, gently press the sides of the ball with the back of a knife or kitchen twine to form vertical indentations, mimicking pumpkin ridges.
- Evenly coat the entire surface of the shaped cheeseball with the remaining ¼ shredded sharp cheddar cheese, gently pressing it to adhere.
- Wrap the cheeseball tightly in plastic wrap and refrigerate for at least 2 hours, or until firm, allowing the flavors to meld.
- Just before serving, remove from the refrigerator and, for a complete pumpkin look, insert a small pretzel stick or a piece of green bell pepper stem into the top.
- Serve the pumpkin-shaped cheeseball with an assortment of crackers, bagel chips, or fresh vegetable sticks.
Notes
Ensure cream cheese is fully softened to room temperature for a smooth, lump-free mixture. This allows for even incorporation of other cheeses and spices. For best texture and flavor, shred your own sharp cheddar cheese; pre-shredded often contains anti-caking agents that can affect the final consistency. When shaping the cheeseball, use plastic wrap to help compress and form a tight, even sphere, then use the back of a knife or string to create the pumpkin ridges. For an authentic touch, add a small pretzel stick or a bell pepper stem to the top just before serving. Chill thoroughly for at least 2 hours to allow flavors to meld and the ball to firm up, making it easier to serve. Serve with an assortment of crackers, vegetable sticks, or pita chips.
It’s flavorful combination of ranch flavored cheese sprinkled with red pepper and green onion bits for crunch. Roll in strong cheddar, plastic wrap, and rubber bands to form those pumpkin ridges, and garnish with a red pepper stem. Serve with vegetable sticks or crackers for a make ahead hit that’s perfect for last minute potlucks.
8. Ultimate Cheesy Squash Casserole
Fall arrives, and nothing’ is quite so good as a cheesy casserole to the rescue. This squash casserole is pure comfort food, Southern goodness that’ll have any potluck supper feel like home.
Cheesy Harvest Casserole
This recipe creates a hearty Cheesy Harvest Casserole, blending tender butternut squash, savory ground chicken or turkey, and gluten-free brown rice pasta in a rich, three-cheese sauce. It’s a comforting, family-friendly dish, perfect for a satisfying meal. The harmonious combination of sweet squash and sharp cheeses makes it a delightful seasonal offering.
Equipment
- 1 Large Pot For cooking pasta
- 1 Large Skillet or Dutch Oven For sautéing vegetables, browning meat, and preparing the cheese sauce
- 1 Oven-Safe Casserole Dish For baking the assembled dish
- 1 Whisk Essential for a smooth, lump-free cheese sauce
Ingredients
Main
- 10 ounces butternut squash peeled and in ½” cubes
- 1/2 medium onion diced
- 1 tablespoon water
- 6 ounces evaporated milk
- 1/2 teaspoon mustard powder
- 1 cup Gruyere cheese shredded and divided into 2 half cups
- 1 cup Monterey Jack cheese shredded and divided into 2 half cups
- 1 cup sharp cheddar cheese shredded and divided into 2 half cups
- 1/4 teaspoon kosher salt
- 1 box brown rice pasta (I like the one from Trader Joe’s
- 1 tablespoon canola oil
- 1 pound ground chicken or turkey you can omit this to make it vegetarian
- kosher salt
- pepper
- 1 1/2 cups chopped tomatoes I use Pomi chopped tomatoes
Instructions
- Preheat your oven to 375°F (190°C). Prepare butternut squash by peeling and cubing into ½” pieces, and dice the onion.
- In a large skillet, combine the diced butternut squash, diced onion, and 1 tablespoon of water. Sauté over medium heat until the squash is tender, then remove and set aside.
- In the same skillet, add 1 tablespoon of canola oil. Brown the ground chicken or turkey, seasoning with kosher salt and pepper to taste. Drain any excess fat, then stir in the chopped tomatoes and cook for 2-3 minutes.
- Cook the brown rice pasta according to package directions, ensuring it remains al dente as it will finish cooking in the oven. Drain well and set aside.
- Return the skillet to low heat. Whisk together the evaporated milk, mustard powder, and ¼ teaspoon of kosher salt. Gradually add half of the shredded Gruyere, Monterey Jack, and sharp cheddar cheeses, whisking constantly until the cheese is completely melted and the sauce is smooth.
- To the cheese sauce in the skillet, add the cooked butternut squash and onion, the browned ground meat with tomatoes, and the drained brown rice pasta. Stir gently until all ingredients are thoroughly coated in the sauce.
- Transfer the entire mixture evenly into a suitable casserole dish.
- Generously sprinkle the remaining half of the shredded Gruyere, Monterey Jack, and sharp cheddar cheeses over the top of the casserole.
- Bake in the preheated oven for 20-25 minutes, or until the casserole is bubbly around the edges and the cheese topping is golden brown and melted.
- Remove the casserole from the oven and let it rest for 5-10 minutes before serving. This allows the sauce to set and prevents it from being too runny.
Notes
For optimal flavor and texture, consider roasting the butternut squash cubes instead of steaming them; a light toss with olive oil, salt, and pepper at 400°F (200°C) for 15-20 minutes will bring out their natural sweetness and depth. When preparing the cheese sauce, ensure you gradually whisk in the shredded cheeses on low heat to prevent clumping and achieve a silky-smooth consistency. The mustard powder is crucial here as an emulsifier and flavor enhancer. Cook the brown rice pasta slightly al dente, as it will finish cooking in the oven, absorbing the rich sauce without becoming mushy. For added aroma and a touch of freshness, incorporate finely chopped fresh sage or thyme into the cheese sauce just before combining with the other ingredients. Avoid over-baking to maintain the casserole’s creamy interior. Properly seasoning each component—squash, meat, and sauce—is vital for a cohesive, well-rounded dish.
Tender yellow squash and onions mix with creamy sour cream and condensed soup, topped with gooey cheddar and buttery cracker crumbs for crunch. Bake it until it’s golden and bubbly, and you’ve got a dish that looks as good as it tastes. Bring this, and you’ll be scraping an empty dish by the end of the night.
9. Roasted Cranberry Chicken
You need a sophisticated but not wild holiday main dish? This roasted cranberry chicken is sophisticated enough for a Christmas feast but easy enough for a potluck.
Cranberry-Glazed Roast Chicken Recipe
This recipe delivers succulent chicken legs with a vibrant, sweet-tart cranberry glaze. Pan-searing creates a crispy skin, followed by a quick simmer of cranberries, honey, and spices for a rich, aromatic sauce that perfectly complements the roasted chicken.
Equipment
- 1 Large oven-safe skillet or roasting pan
- 1 Small Saucepan
- 1 Whisk
- 1 Tongs or Spatula
- 1 Meat Thermometer (optional, for accuracy)
Ingredients
Main
- 4 whole chicken legs about 2 1/2 pounds
- 3 tablespoons olive oil divided
- Kosher salt and freshly ground black pepper
- 3 shallots minced (about 1/2 cup)
- 6 ounces fresh cranberries about 1 cup
- 6 tablespoons honey
- 1 tablespoon packed light brown sugar
- 1/2 teaspoon dry mustard
- 1 teaspoon minced fresh thyme leaves
Instructions
- Preheat your oven to 400°F (200°C).
- Pat chicken legs very dry with paper towels; season generously with kosher salt and freshly ground black pepper.
- Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat until shimmering.
- Add chicken legs, skin-side down, to the hot skillet and sear for 6-8 minutes until skin is deeply golden brown and crisp. Flip and sear for another 2-3 minutes.
- Transfer the skillet to the preheated oven and roast for 15-20 minutes, or until chicken reaches an internal temperature of 165°F (74°C).
- While chicken roasts, heat the remaining 1 tablespoon olive oil in a small saucepan over medium heat.
- Add minced shallots and cook until softened, about 2-3 minutes. Stir in fresh cranberries, honey, brown sugar, dry mustard, and thyme.
- Bring the mixture to a simmer, stirring occasionally, until cranberries burst and the sauce slightly thickens, about 5-7 minutes.
- Once chicken is cooked, remove from oven. Spoon or brush the cranberry glaze generously over the chicken legs.
- Serve immediately, garnishing with fresh thyme if desired.
Notes
1. Achieving crispy skin on the chicken legs is crucial. Ensure they are patted very dry before seasoning and searing. A hot skillet is key to rendering fat and browning the skin effectively. 2. When preparing the glaze, ensure the cranberries burst and release their pectin, which will help thicken the sauce. Continuously whisk to prevent scorching, especially with the honey and brown sugar. 3. The sweetness of the honey and brown sugar balances the tartness of the cranberries. Adjust these to taste if you prefer a less sweet or more tart glaze. 4. For added depth, consider a touch of balsamic vinegar or orange zest in the glaze.
Sweet and tart, these juicy chicken thighs roast up with fresh cranberries in a maple balsamic sticky glaze. You can bake or air fry it, so it’s completely convenient. Top it with your favorite fall sides, and you’ve got a showstopper that took hours to prepare but didn’t.
10. Turkey Pot Pie
Got turkey left over from Thanksgiving? Turn it into a warm, people pleasing main dish that’s perfect for fall potlucks with this turkey pot pie. It’s comfort food perfection.
Leftover Turkey Pot Pie
This recipe transforms leftover turkey into a comforting, savory pot pie. It features a rich, creamy filling with vegetables and turkey, topped with a flaky pie crust. An accompanying bright cranberry chutney provides a delightful sweet and tart counterpoint, elevating the classic dish. Perfect for a hearty family meal, this recipe expertly repurposes holiday leftovers into something truly special.
Equipment
- 1 Large Dutch Oven or Deep Skillet
- 1 Saucepan For cranberry chutney
- 1 9-inch Pie Dish Or individual ramekins
- 1 Cutting Board
- 1 Chef’s knife
Ingredients
Main
- For the cranberry chutney:
- 1 tablespoon oive oil
- 1 large shallot minced
- 2 garlic cloves minced
- 12 ounces fresh or frozen cranberries
- 2 teaspoons minced fresh ginger
- 1 teaspoon orange zest
- 1/2 tablespoon cumin seeds
- 1/2 cup sugar
- 1/4 cup apple cider vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- For the leftover turkey pot pie:
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 carrot
- 2 celery ribs
- 1 large onion diced
- 2 garlic cloves minced
- 1/2 teaspoon thyme leaves
- Few dashes Worcestershire sauce
- 2 Yukon gold potatoes diced
- 2 cups turkey stock or vegetable or chicken
- 1/2 cup plus 2 tablespoons heavy cream divided
- 3 cups leftover turkey roughly diced or shredded
- 1 cup frozen corn
- 2 tablespoons chopped fresh parsley
- 1 recipe for pie crust or puff pastry
Instructions
- Prepare Cranberry Chutney: In a saucepan, heat olive oil, then sauté minced shallot and garlic until fragrant. Add cranberries, fresh ginger, orange zest, cumin seeds, sugar, apple cider vinegar, salt, and pepper. Simmer over medium-low heat, stirring occasionally, until the cranberries burst and the mixture thickens into a jam-like consistency. Set aside.
- Sauté Aromatics: In a large Dutch oven or deep skillet, melt butter with olive oil over medium heat. Add diced carrot, celery, and onion, and cook until softened, about 8-10 minutes.
- Add Garlic and Seasoning: Stir in minced garlic, thyme leaves, and a few dashes of Worcestershire sauce. Cook for another minute until fragrant.
- Incorporate Potatoes and Stock: Add the diced Yukon gold potatoes and turkey stock. Bring to a simmer, then reduce heat and cook, uncovered, until the potatoes are tender, about 10-15 minutes.
- Finish the Filling: Stir in 1/2 cup of heavy cream, the diced or shredded leftover turkey, and frozen corn. Continue to simmer gently for a few minutes, allowing the sauce to thicken slightly. Stir in the fresh chopped parsley.
- Preheat Oven and Prepare Pie Dish: Preheat your oven to 400°F (200°C). Pour the turkey pot pie filling into a 9-inch pie dish or individual ramekins.
- Add Pie Crust: Roll out your prepared pie crust (or puff pastry) to fit over the dish. Place it over the filling, crimping the edges to seal. Cut a few slits in the top of the crust to allow steam to escape during baking.
- Brush Crust: Brush the top of the pie crust with the remaining 2 tablespoons of heavy cream (or an egg wash for extra browning).
- Bake the Pot Pie: Bake for 25-35 minutes, or until the crust is golden brown and the filling is bubbly. If the crust begins to brown too quickly, loosely tent with foil.
- Rest and Serve: Let the pot pie rest for 5-10 minutes before slicing and serving hot, accompanied by the prepared cranberry chutney.
Notes
For the cranberry chutney, ensure it’s cooked down sufficiently to a jam-like consistency; the balance of sweet, tart, and spice is key. Fresh ginger and orange zest are crucial for brightening the flavor profile. When preparing the pot pie filling, sauté vegetables until tender-crisp, avoiding overcooking. Dicing potatoes uniformly ensures even cooking. For a richer filling, consider browning a tablespoon of flour with the butter before adding stock, creating a light roux for added body. Ensure your pie crust is well-chilled before rolling and properly sealed around the edges to prevent leakage. Brushing the crust with the reserved heavy cream or an egg wash before baking will yield a beautiful golden-brown finish. This dish is excellent for utilizing leftover turkey, making it a hearty and comforting meal.
Fussy turkey and various vegetables bob in a comforting sauce constructed from a quick roux, milk, broth, and spices such as poultry seasoning. It can be prepared ahead of time and frozen and baked directly from the freezer in approximately 80–90 minutes. It’s a busy potluck day rescuer and will taste like pure love.
11. Fluffy Pumpkin Dinner Rolls
Skip mundane dinner rolls the pumpkin rolls bring some party excitement with their gorgeous orange hue and hint of sweetness. They’re a must on any fall potluck menu.
Pumpkin Dinner Rolls in the Bread Machine
This recipe simplifies making festive pumpkin dinner rolls using a bread machine. Ingredients are combined in the machine for easy dough preparation, followed by shaping, a short proofing, and baking to yield soft, flavorful rolls perfect for any meal.
Equipment
- 1 Bread Machine For dough preparation
- 1 Measuring Cups and Spoons For accurate ingredient portions
- 1 Large Baking Sheet For baking the rolls
- 1 Parchment Paper To line the baking sheet
- 1 Large Mixing Bowl For handling and shaping dough
Ingredients
Main
- 0.75 cup pumpkin puree
- 0.25 cup warm water
- 1/3 cup warm milk
- 1 large egg
- 1 tablespoon vegetable oil
- 3.25 cups bread flour
- 0.25 cup brown sugar
- 1 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 2.25 teaspoons quick-rising yeast
Instructions
- Place pumpkin puree, warm water, warm milk, egg, and vegetable oil into the bread machine pan in the order recommended by your machine’s manufacturer.
- Add bread flour, brown sugar, salt, and pumpkin pie spice on top of the wet ingredients.
- Create a small indentation in the dry ingredients and add the quick-rising yeast, ensuring it does not come into direct contact with the liquids initially.
- Select the ‘Dough’ cycle on your bread machine and press start; the cycle typically includes kneading and the first rise.
- Once the dough cycle is complete, carefully remove the dough from the bread machine and place it on a lightly floured surface.
- Divide the dough into 18 equal portions and shape each portion into a smooth, round roll.
- Arrange the shaped rolls on a large baking sheet lined with parchment paper, leaving some space between each roll.
- Cover the rolls lightly with a clean kitchen towel and let them proof in a warm, draft-free place for about 20-30 minutes, or until noticeably puffed.
- Preheat your oven to 375°F (190°C) during the last 10 minutes of proofing.
- Bake the rolls for 15-20 minutes, or until golden brown and cooked through, then let cool slightly before serving.
Notes
Ensure your pumpkin puree is unsweetened and thick; excess moisture can alter dough consistency. The ‘warm’ liquids are crucial for activating the quick-rising yeast effectively. If your bread machine has a ‘dough’ or ‘pizza’ setting, use that, as it handles the kneading and first rise. For exceptionally soft rolls, allow a slightly longer second proofing in a warm, draft-free place. Brushing with an egg wash (1 egg + 1 tbsp water) before baking will give them a beautiful golden sheen. These rolls are excellent served with roasted meats or a hearty autumn soup.
Pumpkin purée mixed with the dough softens them up, lightens them up, and makes them slightly sweet, and they’re just perfect to serve alongside stews or casseroles. They’re easy to make and contain that cozy feeling that everybody loves. Serve them warm, and they’ll be gone in seconds before you can even say “pass the butter.”
12. Spiral Sweet Potato Bake
This spiral sweet potato bake is literally a total showstopper think an autumn wreath but edible. It’s beautiful but so easy, so it’s perfect for any potluck.
Sweet Potato and Egg Breakfast Bake recipes
This recipe creates a wholesome and easy breakfast bake featuring spiralized sweet potato, a whisked egg, and melted Swiss cheese. It’s a quick, nutritious, and naturally gluten-free option, perfect for a satisfying start to your day or a light, convenient meal.
Equipment
- 1 Baking Ramekins or Small Baking Dish Suitable for individual portions or a single bake.
- 1 Mixing Bowl
- 1 Whisk or fork For whisking the egg.
- 1 Spiralizer (Only if sweet potato is not pre-spiralized)
Ingredients
Main
- 1 large egg
- 1 oz swiss cheese Use shredded cheese or tear up a slice of swiss cheese into small pieces.
- 1 cup sweet potato Spiralized.
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease individual ramekins or a small baking dish.
- In a mixing bowl, whisk the large egg until it is well combined and slightly frothy.
- Add the shredded or torn Swiss cheese to the whisked egg, stirring to combine.
- Gently fold in the spiralized sweet potato with the egg and cheese mixture, ensuring even distribution. Season with a pinch of salt and black pepper to taste.
- Spoon the mixture evenly into the prepared ramekins or pour into the small baking dish.
- Bake for 12-15 minutes, or until the egg is set, the sweet potato is tender, and the cheese is bubbly and lightly golden. Cooking time may vary slightly depending on the size and depth of your baking dish.
- Carefully remove the bake from the oven and let it rest for 2-3 minutes before serving. This allows the bake to firm up and makes it easier to serve.
Notes
1. Seasoning is key for this simple dish; a pinch of salt and freshly ground black pepper will enhance the natural flavors. Consider a tiny dash of nutmeg or a sprinkle of dried thyme to complement the sweet potato and cheese. 2. To ensure even cooking and prevent sticking, lightly grease your ramekins or baking dish with a neutral oil or non-stick spray. 3. Avoid overbaking the egg, as it can become rubbery. The bake is done when the egg is set, the sweet potato is tender-crisp, and the cheese is melted and bubbly. 4. For best texture, ensure your spiralized sweet potato strands are not overly thick, allowing them to cook thoroughly within the short baking time.
Thin wedges of sweet potatoes and rosemary, garlic, salt, and pepper on top. Low oven and bake and then drizzle olive oil to finish with crispy tops and chewy ends. No muss gourmet cooking making simple a lick. A dash of fancy for your tryst.
13. Easy Pumpkin Sheet Cake with Cinnamon Frosting
This pumpkin sheet cake is autumn dessert in wet, spiced, and finished with the creamiest frosting structure. It is easy to share, suitable for potlucks, and basic.
The cake’s packed with pumpkin puree and warm spices, with a tender crumb that’s pure comfort. Slather on creamy cinnamon cream cheese frosting that melts into the warm cake, and you’ve got a crowd pleaser ready in 30 minutes. It’s a no fuss treat everyone will love.
14. Cranberry Orange Shortbread Cookies
Pumpkin is not the only flavor associated with fall desserts. Cranberry orange shortbread cookies bring a tangy, vibrant note that will pleasantly surprise you.
Cranberry-Orange Shortbread Cookies
This recipe creates classic shortbread cookies with a delightful festive twist. Infused with bright orange zest, juice, and warm ginger, they feature chewy dried cranberries for bursts of flavor and texture. The dough requires significant chilling, resulting in perfectly crisp, buttery cookies ideal for gifting or a comforting treat.
Equipment
- 2 Mixing Bowls One medium for dry ingredients, one large for wet.
- 1 Electric Mixer Stand or hand-held for creaming butter and sugar.
- 2 Baking Sheets For baking in batches.
- 1 Citrus Zester or Fine Grater For grating orange zest.
- 1 Plastic Wrap Essential for chilling dough logs.
Ingredients
Main
- 1.75 cups all-purpose flour
- 0.5 teaspoon salt
- 0.25 teaspoon baking powder
- 0.25 teaspoon ground ginger
- 0.75 cup unsalted butter softened
- 0.5 cup sugar plus more for sprinkling
- 2 tablespoons orange juice
- 1.5 tablespoons grated orange zest
- 1 teaspoon vanilla extract
- 1.5 cups dried cranberries
Instructions
- In a medium bowl, whisk together all-purpose flour, salt, baking powder, and ground ginger; set aside.
- In a large bowl, using an electric mixer, cream together the softened unsalted butter and sugar until light and fluffy.
- Beat in the orange juice, grated orange zest, and vanilla extract until well combined.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined and a soft dough forms. Do not overmix.
- Gently fold in the dried cranberries by hand until evenly distributed throughout the dough.
- Divide the dough in half. Shape each half into a log about 1 ½ inches in diameter. Wrap each log tightly in plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until very firm.
- Preheat your oven to 325°F (160°C). Line two baking sheets with parchment paper.
- Unwrap one chilled dough log and, using a sharp knife, slice it into ¼-inch thick rounds. Repeat with the second log.
- Arrange the cookie rounds 1 inch apart on the prepared baking sheets. Sprinkle the tops of the cookies with a little extra sugar, if desired.
- Bake for 15-20 minutes, or until the edges are lightly golden and the cookies are set. Let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Notes
For truly exceptional shortbread, ensure your unsalted butter is properly softened but still cool to the touch – this allows for optimal creaming with the sugar, creating a light, crumbly texture. Precision with chilling is paramount: a minimum of 4 hours, or ideally overnight, is essential. This firming of the dough prevents spreading during baking and allows for clean, crisp slices. When zesting the orange, aim for only the vibrant orange peel, avoiding any bitter white pith. For uniform cookies, lightly chop any larger dried cranberries to ensure even distribution throughout the dough. Bake until just set and the edges are lightly golden, as over-baking will result in a dry cookie. A pale finish is characteristic of perfect shortbread. For enhanced flavor, a pinch more ginger can be added, or consider a touch of cardamom to complement the orange and cranberry.
Almond extract and orange zest give the buttery dough a kick, and chopped cranberries bring tart hits of flavor. Chill, slice, and bake sugar coated for tender, crispy cookies that melt in your mouth. They’re a sleek, refreshing addition to any potluck table.
15. Potatoes au Gratin
This potatoes au gratin is pure luxury a rich, cheesy casserole that will make all your potluck friends jealous. It’s comfort food elevated.
Fall Pear and Potato Gratin
This comforting gratin marries the savory notes of thinly sliced potatoes and caramelized onions with the subtle sweetness of pears, all bound in a rich, creamy sauce and topped with melted Gruyere cheese. It’s a harmonious blend of fall flavors, perfect as a substantial side or a light main course.
Equipment
- 1 Gratin Dish or 9×13 Baking Dish
- 1 Large Skillet For sautéing onions
- 1 Mandoline Slicer or Very Sharp Knife For uniform thin slicing of potatoes and pears
- 1 Saucepan For simmering potatoes
- 1 Box Grater For grating cheese
Ingredients
Main
- 1 large onion very thinly sliced
- 2 tablespoons butter
- 4 medium Yukon Gold potatoes very thinly sliced and simmered in water for 5 minutes, drained and patted dry
- 2 Bartlett pears peeled, cored and thinly sliced
- 1 cup half and half or light cream
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 5 or 6 gratings nutmeg
- 1 1/2 cups finely grated Swiss cheese I used Gruyere divided
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a gratin dish or a 9×13 inch baking dish.
- In a large skillet, melt the butter over medium heat. Add the thinly sliced onion and cook slowly until deeply caramelized and tender, about 15-20 minutes, stirring occasionally.
- While onions cook, simmer the very thinly sliced potatoes in boiling water for 5 minutes. Drain thoroughly and pat completely dry with paper towels.
- Peel, core, and thinly slice the Bartlett pears.
- In a bowl, whisk together the half and half or light cream with salt, white pepper, and freshly grated nutmeg.
- Arrange a layer of the dry potato slices in the prepared gratin dish, overlapping slightly. Top with half of the caramelized onions.
- Distribute half of the pear slices over the onions, then sprinkle with one-third of the grated Swiss cheese.
- Repeat the layering process: remaining potato slices, remaining caramelized onions, remaining pear slices, and another third of the Swiss cheese.
- Carefully pour the cream mixture evenly over the layers. Finish by sprinkling the remaining Swiss cheese over the top.
- Bake for 35-45 minutes, or until the gratin is golden brown, bubbling, and the potatoes are tender when pierced. Let it rest for 5-10 minutes before serving.
Notes
1. Uniform slicing is paramount for even cooking and a beautiful presentation. A mandoline ensures consistency, especially for the potatoes and pears. If using a knife, aim for paper-thin slices.2. The pre-simmering of potatoes is crucial; it ensures they are tender but not mushy before baking. They should be just pliable enough to bend without breaking. Pat them thoroughly dry to avoid a watery gratin.3. For enhanced flavor, consider caramelizing the onions until deeply golden, which adds significant sweetness and depth.4. A final sprinkle of fresh thyme or a touch of finely grated Parmesan with the Gruyere can elevate the aromatic profile and add a salty crust.
Thinly sliced potatoes layer atop garlic flavored cream, thyme, and mounds of melted cheese. Low and slow in the oven until it’s tender, then a short stint uncovered to achieve that golden, puffed crust. The aroma alone will draw a crowd, and the taste? Pure heaven. This one’s the dish everyone will still be talking about long after the event.
There you have it 15 fall potluck recipes that’ll make you the guest of honor at any party. From rainbow apps to nutritious mains, crunchy sides, and to die for desserts, these recipes showcase autumn’s best flavors. Get out your ingredients, pick your own, and get ready to impress everyone with meals that’ll have them wanting more. Happy cooking and happy potlucking!
