TMPF's Favorite Fall Recipes for 2024

As the days grow cooler and the vibrant colors of autumn blanket the landscape, there’s no better time to gather around the kitchen and enjoy the warmth of a home-cooked meal. Our Truckee Meadows Parks team has been spending the last few weeks outdoors soaking up the beauty of fall, and now we’re inviting you to come inside, get cozy, and savor some of our favorite seasonal recipes. From hearty veggies to comforting baked treats, these are a few dishes are perfect for warming up after a crisp day spent exploring the trails, visiting local parks or taking fall photos for our Fall Photo Challenge.

Julia: I've attached my Fall Recipe. They are Pumpkin Chocolate Chip Bars! 

This is my sister-in-law's recipe, and she makes them every year for Thanksgiving. I had to learn to make them last year since I couldn't go home for the holidays, so it was my taste of home!

Pumpkin Chocolate Chip Bars 

Ingredients

• 2 cups all-purpose flour (spooned and leveled)

• 1 tablespoon pumpkin pie spice

• 1 teaspoon baking soda

• ¾ teaspoon salt

• 1 cup (2 sticks) unsalted butter, room temperature

• 1 ¼ cups sugar

• 1 large egg

• 2 teaspoons vanilla extract

• 1 cup canned pumpkin puree

• 1 package (12 ounces) semisweet chocolate chips

Directions

• Preheat the oven to 350 degrees.

• Line the bottom and sides of a 9-by-13-inch baking pan with foil, leaving an overhang on all sides. 

• In a medium bowl, whisk together the flour, pie spice, baking soda, and salt; set aside.

• With an electric mixer, cream butter and sugar on medium-high speed until smooth; beat in egg and vanilla until combined. 

• Beat in pumpkin puree (mixture may appear curdled).

• Reduce the speed to low, and mix in the dry ingredients until they are combined. Fold in chocolate chips.

• Spread batter evenly in the prepared pan. 

• Bake until the edges begin to pull away from the sides of the pan, and a toothpick inserted in the center comes out with just a few moist crumbs attached, 

• 35 to 40 minutes. Cool completely in the pan.

• Lift the cake from the pan (using foil as an aid). Peel off the foil, and use a serrated knife to cut into 24 squares.

Shanna: When the leaves begin to change colors and the air turns brisk, one of my favorite fall recipes comes to mind! Roasted butternut squash and Brussels sprouts. This dish reminds me of the upcoming season of holidays and family time spent together. It combines the sweet flavor of butternut squash with the richness of the Brussels sprouts. To prepare it, I chop pieces of both vegetables with olive oil or avocado oil, a sprinkle of salt, and a dash of pepper. I then roast them in the oven at 400 degrees for about 25 minutes and turn them over and put back in for about 5 minutes until they have a nice crunchy look . This recipe always brings a taste of fall to my table and has become a stapled tradition in my family.

Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries

If you want a healthy side dish for Thanksgiving, Christmas, or New Year's Eve, try Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries.  It is one of the best holiday side dishes you'll ever try!    This recipe is packed with vegetables and nuts. It's healthy, gluten-free, vegetarian, and rich in fiber!

Course Side Dish

Cuisine American

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings 6 servings

Calories 508kcal

Ingredients

Roasted Brussels Sprouts:

• 3 cups Brussels sprouts ends trimmed, yellow leaves removed

• 3 tablespoons olive oil

• ¼ teaspoon Salt to taste

Roasted Butternut Squash:

• 1 ½ lb butternut squash peeled, seeded, and cubed into 1-inch cubes (Yields about 4 cups of uncooked cubed butternut squash)

• 2 tablespoons olive oil

• 3 tablespoons maple syrup

• ½ teaspoon ground cinnamon

Other Ingredients:

• 2 cups pecan halves

• 1 cup dried cranberries

• 2-4 tablespoons maple syrup optional

Instructions

How to roast Brussels Sprouts:

1. Preheat oven to 400 F.  Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.

2. Trim ends of Brussels sprouts  and remove yellow leaves. 

3. Then, slice all Brussels sprouts in half. 

4. In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt (to taste), and toss to combine. 

5. Place onto a foil-lined baking sheet, cut side down, and roast in the oven at 400 F for about 20-25 minutes. During the last 5-10 minutes of roasting, turn them over for even browning, the cut sides should be nicely and partially charred but not blackened.

How to roast Butternut Squash:

1. Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.

2. In a medium bowl, combine cubed butternut squash (peeled and seeded),1 tablespoon of olive oil, maple syrup, and cinnamon, and toss to mix.

3. Place butternut squash in a single layer on the baking sheet. Bake for 20-25 minutes, turning once half-way through baking, until softened.

4. Note: You can roast both Brussels sprouts and butternut squash on 2 separate baking sheets at the same time, on the same rack in the oven – that’s what I did.

How to toast pecans:

1. Toast pecans in the preheated oven at 350 F

2. Line a baking sheet with parchment paper.

3. Toast the pecans for about 5 minutes (maybe a bit longer) in the preheated oven at 350 F until they get darker in color.  

4. Note: pecans burn really fast, so make sure to check the nuts after 5 minutes and frequently afterwords. 

Assembly:

1. In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, pecans, and cranberries, and mix to combine. 

2. (OPTIONAL): For more sweetness, add 2 or 4 tablespoons of maple syrup, if desired – do not add all maple syrup at once, start with 2 tablespoons, then add more, if desired, and toss with the salad ingredients to combine.

Jennie, Wetland Restoration Outreach Coordinator

Cranberry Salsa

Ingredients

• 12 ounces fresh cranberries

• 3/4 cup granulated sugar, (add more to taste)

• 1 jalapeno, , seeded and chopped coarsely (leave the seeds in if you like it spicy)

• 1/2 cup cilantro

• 4 green onions

• 2 tablespoons lime juice

• pinch of salt

• 2 (8 ounce) blocks of cream cheese (optional)

Instructions

1. Place all of the ingredients in a food processor (EXCEPT CREAM CHEESE) and pulse until desired consistency. I like mine fairly fine. Chill in the fridge for a couple of hours (preferably overnight) to allow the salsa to macerate. Serve over cream cheese and with crackers.

2. If you want to use the cream cheese, this makes enough to cover two blocks of cream cheese. Just pour it on top of a block of cream cheese.

3. Depending on how tart your cranberries are you may want to add more sugar. This last batch I added a total of 1 cup of sugar.

   

Notes

Triscuits are great for serving with this because they won't break in the cream cheese. If you serve the salsa without the cream cheese, tortilla chips are delicious with it. It also makes a good pork chop or turkey topping. 

As you savor these fall favorites, don't forget to join us for our upcoming events that celebrate the season and the beauty of our local parks. Whether you’re planting native species or tackling a trail restoration project, (add links to events) there are so many ways to connect with nature and our community this autumn. And as the air turns crisp, remember that getting outside isn’t just good for the soul – it’s a gift to your mind and body, too. So grab a jacket, breathe in that fresh fall air, and let the outdoors recharge you in every way!