The Best Fall Recipes!

This butternut squash quiche can be served anytime throughout a crisp fall day, from a warm start to your morning to a delicious dinner.  This vegetarian dish can also be made vegan with egg and cheese substitutes! 

If you are looking for a perfect dessert to try after this meal check out our Baked Pears recipe or if you are looking for a companion dish that fits this dish superbly try our Potato and Leek Fall Soup!

🍲How To Prepare A Butternut Squash🍲

It seems that many people are not all that familiar with the preparation of a butternut squash. In fact, the first time I had ever prepared a butternut squash was during my first time trying this recipe.

First you must cut the squash in half lengthwise. This will reveal the seeds at the bottom and give you a good basis for peeling and cutting.

We then remove the seeds and insides with a spoon. These seeds will look very similar to the inside of a pumpkin. They are from the same family after all! 

Then peel the skin of the squash with a vegetable peeler or knife. The skin is edible but does not fit the texture of this recipe.

🥬How to make this recipe vegan friendly🥬

Here at Fall Recipes For You we love recipes that can work for everyone with all kinds of diets and lifestyles. This butternut squash quiche recipe does just that. With just a few ingredient tweaks, it becomes instantly vegan! 

Vegan Egg Substitute

Our favorite vegan egg substitute is JUST Egg.  This is the best vegan egg replacer on the market and tastes and works the most like real eggs. We very highly recommend this especially for quiches!

Vegan Cheese Substitute 

The most used and best vegan cheese substitute that we love the most here at Fall Recipes For You is So Delicious Cheddar. This is definitely the best vegan cheddar on the market. 

Vegan Butter Substitute

Vegans know how much of a staple Earth Balance is in every vegan’s fridge. It is by far the best butter substitute around and can be used in a 1:1 ratio.

Vegan Milk Substitute

Oat milk is the best milk substitute for this quiche because it contributes to the texture and firmness of the eggs. Our favorite is Planet Earth Extra Creamy!

What Ingredients You Will Need

2 Pie crusts

Butter (or Vegan Butter)

Approx 6 eggs, depending on size of pie tin (about 1 1/4 cups vegan egg substitute)

Full yellow onion, diced

3-4 cloves garlic, minced

Butternut squash, cubed

Leek, sliced 1”

Mushrooms (I use baby Bellas), diced

1 cup fresh sage

2 cups Cheddar or Colby, freshly grated (or Vegan Cheese Substitute)

1 cup Whole milk ( or vegan milk substitute, we recommend oat milk)

1 Tbs Cinnamon

1/2 Tbs Clove

Salt and Pepper to taste

Directions

Preheat oven to 350

Boil butternut squash until it’s al dente (approx 5 min) 

*Follow detailed instructions above*

While you boil the squash, add butter, and onion to pan on medium and soften onions until they go golden

Add garlic until it’s fragrant

Add leeks, mushrooms, salt, and pepper

Drain and add butternut squash, reserving half a cup of hot water

Add cinnamon and cloves to the veggie mixture

Cook on medium until everything is soft, then add sage (reserve one leaf for presentation) until it’s either soft or fragrant

Remove from heat

In a large bowl, whisk eggs, 1 1/2 cups cheddar, and whole milk, slowly add a few tablespoons of the reserved squash water to temper it. (You can skip the tempering if using vegan eggs)

Add the veggies to the egg mixture bowl, then pour everything evenly into crusts

Top with remaining cheddar

Cook for 50-60 min, or until firm

This dessert is the best on days when you want a deliciously warm fall dessert but don’t want to spend hours on prepping and baking.  It’s fast and absolutely delicious! These baked pears are made with 4 ingredients and are of course vegan and gluten free and as a bonus - free from refined sugar!

If you are looking for a main course to serve before dessert check out our delectable Potato and Leek Soup (which can also be made vegan)! 

🍐 Ingredients you will need for Baked Pears 🍐

Pears

There are many different kinds of pears. Some are better for eating raw and some, like the ones we will use today, are best for baking because they hold their shape well. Just make sure whatever pears you use, that they are perfectly ripe! If your pears happen to be a little underripe just be sure to bake them longer.

The best pears for baking are:

French butter pears

Bosc pears

Anjou pears

Walnuts

Walnuts and pears may not seem like an obvious pairing at first but once you try them together you will understand just how amazing this pairing is! They work so well with fall flavors and add a perfect crunch and even some healthy fats too. You could also substitute these with others nuts such as hazelnut, pecan, and almonds! 

Maple Syrup

Maple Syrup brings out all the flavor and the sweetness of the pears in the best way. It is the ultimate finishing touch on this recipe. It is also possible to swap this out for agave or even honey if you are looking for a non vegan treat! 

Cinnamon

Would it even be a fall dessert without cinnamon?! The cinnamon ties all the ingredients together into a nice little fall flavored bow. It is possible to do this recipe without cinnamon but it is definitely not recommended. The cinnamon is what brings this dish to a whole new level. 

🍐 Baked Pears Recipe 🍐

Ingredients

4 halved ripe pears

1/2 cup chopped walnuts

1 teaspoon cinnamon (or more to taste)

4 teaspoons maple syrup

Directions

Preheat the oven to 375°F. Line your baking sheet to avoid a mess later

Cut pears in half, then cut a small slice off the underside/back of the pear so they sit flat when placed on the baking sheet. Core out the seeds using a large spoon or cookie scooper.

Place pears face up on the baking sheet. Sprinkle the cinnamon evenly onto the pears. Fill the hollow scoop with chopped walnuts. Drizzle completely with maple syrup.

Bake pears until they are able to be easily pierced with a fork (fork-soft).  This should take around 25 minutes until they are lightly browned on the edges and fork-soft. 

Serve warm, or keep in the fridge for up to 5 days, and heat them right before serving.

🍐 Did you make this recipe? Send us a picture over on our Facebook @ Facebook.com/recipes or our Instagram @Recipes . We would love to see what you create! 🍐

Watch our video tutorial on how to create baked pears! 

This potato and leek fall soup recipe is the perfect food for our bellies on a chilly fall night. It is also known as Vichyssoise. It’s not even just in our top ten fall soup recipes, it’s in our top ten fall recipes ever. If you love potato soup, the leeks add the perfect amount of soft onion flavor without being overpowering. This recipe is also able to be completely vegan if you were looking for a perfect vegan fall soup recipe! 

You will need:

4 tablespoons unsalted butter

1 ½ pounds trimmed leeks, cleaned and cut into half moons

2 teaspoons kosher salt, and more to taste

1 ¼ pounds Yukon Gold potatoes, peeled, cut into small bits

3 cups chicken or vegetable broth, or more as needed to adjust thickness

1 cup heavy cream (or vegan creamer)

½ cup creme fraiche

1 pinch cayenne pepper

Chopped fresh chives for garnish

Step 1: Place butter, leeks and salt in soup on on medium high heat; cook until leeks begin to soften. Turn heat to medium or medium-low and cook until soft and almost mashed,  around 35 to 40 minutes.

Step 2 Add potatoes to the pot; add chicken broth. Allow the mixture to simmer slowly. Cook until potatoes are fork-soft and tender, about 30 minutes. Puree mixture in batches in a blender or with an immersion blender. Stir in creme fraiche and heavy cream.  Bring back up to heat over medium heat. Add cayenne pepper and more salt, if needed.

Step 3: Serve with a splash of creme fraiche and a sprinkle of chopped chives.

🍁 Did you make this recipe? Send us a picture over on our Facebook @ Facebook.com/recipes or our Instagram @Recipes . We would love to see what you create! 🍁

Check out our video tutorial for Potato Leek Soup!