Hosting a Harvest Dinner Party, or looking to create a more decorative meal inspired by Fall? You have come to the right place! Enjoy these fall-inspired recipes for your next dinner.
Appetizers:
Butternut Squash Soup
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Super easy and quick! This soup is the perfect way to use your squash this fall.
Ingredients:
- 2 tablespoons butter or We Olive Extra Virgin Olive Oil
- 1 small onion, chopped
- 1 stalk celery, chopped
- 1 medium carrot, chopped
- 2 medium potatoes, cubed
- 1 medium butternut squash – peeled, seeded, and cubed
- 1 (32 fluid ounce) container chicken stock
- salt and freshly ground black pepper to taste
Directions:
- Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash for 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.
- Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper.
Fall Fingerlings
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You can make this dish ahead of time, and your guests will love these fingerling snacks!
Ingredients:
- 3 pounds fingerling potatoes
- Kosher salt
- 2 large egg yolks
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon finely grated lemon zest
- 1 cup We Olive Fresh Garlic Olive Oil, plus more for frying
- 1 teaspoon sweet smoked paprika
- 2 tablespoons finely chopped flat-leaf parsley
- flaky sea salt to taste
Directions:
- In a large saucepan, cover the potatoes with water. Generously season with kosher salt and bring to a boil. Simmer the potatoes until nearly tender, about 10 minutes. Drain and let the potatoes dry on paper towels. Transfer to a work surface and halve each potato lengthwise.
- Meanwhile, in a medium bowl, whisk the egg yolks with the lemon juice and zest. Gradually add the 1 cup of oil in a very thin stream, whisking constantly, until a thick, creamy sauce forms. Whisk in the paprika and season the aioli with kosher salt.
- In a large saucepan, heat 1 inch of Garlic Olive Oil over medium-high heat until shimmering. Line a baking sheet with paper towels. Working in batches, fry the potatoes until completely tender and lightly browned in spots, about 5 minutes. Using a slotted spoon, transfer the potatoes to paper towels to drain. Sprinkle the potatoes with parsley and salt and transfer them to a bowl. Serve right away with the smoky aioli.
Make-Ahead: The aioli can be covered and refrigerated for up to 3 days.
Slightly adapted from a recipe by David Mawhinney via Food & Wine magazine.
Maple Roasted Chicken and Squash
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This simple and adaptable fall-inspired dish will have your family asking for more! Seasonal squash, your favorite maple syrup, and some hungry family members will make for an unforgettable meal.
Ingredients:
- 1 medium acorn squash
- 4 medium carrots, chopped (2 cups)
- 1 medium onion, cut into 1-inch pieces
- 6 bone-in chicken thighs (about 2-1/4 pounds)
- ½ cup maple syrup
- 1 teaspoon salt
- ½ teaspoon coarsely ground pepper
- ½ tablespoon We Olive Extra Virgin Olive Oil
Directions:
- Preheat oven to 450°. Cut squash lengthwise in half; remove and discard seeds. Cut each half crosswise into 1/2-in. slices; discard ends. Place squash, carrots, and onion in a greased (We drizzled We Olive Extra Virgin Olive Oil ) 13×9-in. baking pan; top with chicken, skin side down. Roast 10 minutes.
- Turn chicken over; drizzle with maple syrup and sprinkle with salt and pepper. Roast 25-30 minutes longer or until a thermometer inserted in the chicken reads 170°-175° and vegetables are tender.
Recipe inspired by Taste of Home.
Zucchini Chocolate Chip Muffins
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The yummiest muffins for dessert or the following morning!
Ingredients:
- 1-1/2 cups all-purpose flour
- 3/4 cup sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 large egg, room temperature, lightly beaten
- 1/2 cup We Olive Extra Virgin Olive Oil
- 1/4 cup 2% milk
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 cup shredded zucchini
- 1/4 cup miniature semisweet chocolate chips
- 1/4 cup chopped walnuts
Directions:
- In a bowl, combine flour, sugar, baking soda, cinnamon, and salt. Beat the egg, We Olive Extra Virgin Olive Oil, milk, lemon juice, and vanilla; stir into dry ingredients just until moistened. Fold in zucchini, chocolate chips, and walnuts. Fill 12 greased or paper-lined muffin cups two-thirds full.
- Bake at 350° for 20-25 minutes or until a toothpick comes out clean.
Freeze option: Freeze cooled muffins in an airtight container. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through.