Pumpkin and chicken sausage hash, Minted beet salad, Corn pudding, Autumn Roasted Vegetables with Apples and Pecans. Here are a few Autumn Side Dishes
Pumpkin and chicken sausage hash
Pumpkin and Chicken Sausage Hash
- 2 tablespoons olive oil
- 2 cups cubed fresh pumpkin or butternut squash
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup chopped onion
- 1 package (12 ounces) fully cooked apple chicken sausage links or flavor of your choice, cut into 1/2-inch slices
- 1 cup sliced fresh mushrooms
- 1/2 cup chopped sweet red pepper
- 1/2 cup chopped green pepper
- 1 teaspoon garlic powder
- 1/4 cup minced fresh parsley
- In a large skillet, heat oil over medium heat. Add pumpkin; sprinkle with salt and pepper. Cook and stir until crisp-tender, 8-10 minutes. Add onion; cook 3 minutes longer. Add sausage, mushrooms, red and green peppers, and garlic powder. Cook and stir until pumpkin is tender, 10-12 minutes. Top with parsley before serving.
Minted beet salad
- 5 medium fresh beets (about 2 pounds)
- 2 tablespoons water
- 2 tablespoons champagne vinegar or rice vinegar
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon coarsely ground pepper
- 1/4 cup pitted kalamata olives, quartered
- 2 tablespoons thinly sliced fresh mint, divided
- Scrub beets; trim tops to 1 in. Place in a single layer in a large microwave-safe dish. Drizzle with water. Microwave, covered, on high until easily pierced with a fork, turning once, 14-15 minutes; let stand 5 minutes.
- When cool enough to handle, peel and cut beets into 3/4-in. pieces. In a bowl, whisk vinegar, oil, salt, and pepper until blended. Add olives, beets, and 1 tablespoon mint; toss to coat. Refrigerate, covered, until cold, at least 1 hour. Top with the remaining 1 tablespoon mint.
- 1/2 cup butter, softened
- 1/2 cup sugar
- 2 large eggs, room temperature
- 1 cup sour cream
- 1 package (8-1/2 ounces) cornbread/muffin mix
- 1/2 cup 2% milk
- 1 can (15-1/4 ounces) whole kernel corn, drained
- 1 can (14-3/4 ounces) cream-style corn
- Preheat the oven to 325°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in sour cream. Gradually add muffin mix alternately with milk. Fold in corn.
- Pour into a greased 3-qt. baking dish or 13×9-in. baking pan. Bake, uncovered, until set and lightly browned, 45-50 minutes.
Autumn Roasted Vegetables with Apples and Pecans
Autumn Roasted Veggies with Apples and Pecans
- 16 oz brussels sprouts, bottoms trimmed, halved (discard loose leaves)
- 1/2 medium red onion, diced into small chunks
- 4 Tbsp salted butter, melted, divided
- 1 Tbsp fresh lemon juice
- 3 cups cubed butternut squash (diced into 3/4-inch pieces)
- 2 medium crisp baking apples*
- 2 Tbsp packed light brown sugar
- 1/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 2/3 cup pecans (whole or roughly chopped)
- 1/3 cup dried cranberries
- Preheat the oven to 400 degrees. Spray a rimmed 18 by 13-inch baking sheet with non-stick cooking spray.
- Add Brussels sprouts and red onions to a large mixing bowl. Pour 2 Tbsp butter over top as well as 1 Tbsp lemon juice, toss while seasoning with salt to taste (about 1/4 tsp).
- Transfer to a baking sheet and spread out across the pan. Add squash and apples to the same mixing bowl.
- Pour remaining 2 Tbsp butter over top and toss, then sprinkle brown sugar, cinnamon, nutmeg, and salt (about 1/4 tsp) over top and toss to evenly coat.
- Transfer to a baking sheet and spread into an even layer (just around Brussels sprouts and onions).
- Roast in a preheated oven, tossing once halfway through baking, until Brussels sprouts have browned slightly and squash is soft, while sprinkling pecans and cranberries over top during the last 3 minutes of baking, about 40 minutes total. Serve warm.
- *I recommend using one sweet and one tart apple. I used one Tango apple and one Granny Smith apple. Honey Crisp, Braeburn, Cortland, Jonathan, or Rome Beauty should work here as well, but keep in mind they won’t have that same rosy color.
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