30 Best Fall Vegetable Dishes to Celebrate the Season’s Bounty

Butternut squash can be a little tough to peel and cut, but here, all you have to do is halve the squash and scoop out the seeds. Then fill it with a hearty mix of sausage, rice, and kale.

Get the Stuffed Butternut Squash recipe.

SHOP SHEET PANS

Make shredded cabbage shine by combining it with apples, toasted pecans, and a tangy dressing. You can make this ahead, too, because it will stay crunchy for days!

Get the Cabbage Salad recipe.

Pomegranate season starts in September! So instead of plain ol’ green beans, mix them with shallots, ginger, pistachios, and pomegranate seeds for a dish that tangy, sweet, savory and crunchy all at the same time.

Get Ree’s Sautéed Green Beans with Pomegranates recipe.

Get your greens in the tastiest way possible. This flavorful salad is packed with roasted acorn squash, hearty kale, creamy goat cheese, cranberries, and roasted pumpkin seeds.

Get Ree’s Baby Kale Salad with Acorn Squash recipe.

This casserole is loaded with fall veggies: butternut squash, parsnips, and kale. Plus, it has smoky bacon and lots of melty gruyère cheese. Talk about a crowd-pleaser!

Get the Butternut Squash Casserole recipe.

These sweet potatoes are buttery and velvety smooth. Just the side dish you’ll want for serving alongside roast chicken, pork chops, or even your Thanksgiving turkey!

Get the Mashed Sweet Potatoes recipe.

Just because the weather is getting chillier doesn’t mean you can’t enjoy a fresh salad! This one features curly green lettuce, raddicchio, fennel, and crisp fall apples.

Get the Thanksgiving Salad recipe.

Don’t tell Ladd Drummond, but this hearty chili is made with all vegetables! The seasonal sweet potato and two types of beans make it hefty enough for anyone to love.

Get the Sweet Potato Chili recipe.

SHOP DUTCH OVENS

This creamy, cheesy casserole will turn anyone into a Brussels sprouts lover. Especially when you finish the dish with a crunchy panko topping.

Get the Brussels Sprouts Casserole recipe.

Ree has one word to describe this creamy fall dish: “Glorious.” You’ll be surprised by how easy it is to actually make risotto!

Get Ree’s Butternut Squash Risotto recipe.

Brussels sprouts are one of those versatile vegetables that can even be eaten raw. Just shave them into a salad with a honey mustard dressing that’s almost like a fresh autumnal slaw.

Get the Shaved Brussels Sprout Salad recipe.

This show-stopping dish puts acorn squash front and center by turning the veggie into an edible bowl! The slightly sweet and earthy winter squash is filled with a hearty mixture of sausage, rice, and cheese so it’s perfect for a fall dinner.

Get the Stuffed Acorn Squash recipe.

You can get cauliflower most of the year, but its peak season is in autumn. The chilly weather also makes it the perfect time for this cozy, creamy soup.

Get Ree’s Cauliflower Soup recipe.

Homemade ravioli is so easy when you use this supermarket hack: wonton wrappers! They’re filled with seasonal pumpkin puree and finished with browned butter and fresh sage.

Get Ree’s Pumpkin Ravioli recipe.