Autumn is a season rich with flavors and ingredients that lend themselves beautifully to witchy, magical recipes. Creating a full spread that includes a starter, main courses, and desserts can be a wonderful way to celebrate the season. Here are five magical recipes to inspire your autumn feast.

Starter: Pumpkin Soup with Sage and Pumpkin Seeds

Ingredients:

• 2 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups pumpkin puree (fresh or canned)
• 4 cups vegetable broth
• 1 tsp ground cinnamon
• 1 tsp ground nutmeg
• 1 tsp ground sage
• Salt and pepper to taste
• 1/2 cup heavy cream (optional)
• Fresh sage leaves for garnish
• Toasted pumpkin seeds for garnish

Instructions:

1. Prepare Ingredients: Heat olive oil in a large pot over medium heat. Add chopped onion and garlic, and sauté until softened.
2. Add Pumpkin and Spices: Stir in the pumpkin puree, vegetable broth, cinnamon, nutmeg, and sage. Bring to a simmer and cook for about 20 minutes.
3. Blend the Soup: Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup to a blender in batches.
4. Season and Serve: Season with salt and pepper to taste. Stir in heavy cream if using. Ladle the soup into bowls and garnish with fresh sage leaves and toasted pumpkin seeds.

Main Course 1: Herb-Roasted Chicken with Autumn Vegetables

Ingredients:

• 1 whole chicken (about 4 lbs)
• 2 tbsp olive oil
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh sage, chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 4 carrots, peeled and cut into chunks
• 4 parsnips, peeled and cut into chunks
• 2 sweet potatoes, peeled and cut into chunks
• 1 onion, cut into wedges
• 1 head of garlic, halved horizontally

Instructions:

1. Prepare Chicken: Preheat your oven to 375°F (190°C). Rinse the chicken inside and out and pat dry with paper towels.
2. Season Chicken: In a small bowl, mix olive oil, rosemary, thyme, sage, salt, and pepper. Rub the mixture all over the chicken, including under the skin.
3. Prepare Vegetables: Place carrots, parsnips, sweet potatoes, onion, and garlic in a large roasting pan. Drizzle with olive oil and season with salt and pepper. Toss to coat.
4. Roast Chicken and Vegetables: Place the chicken on top of the vegetables in the roasting pan. Roast for about 1 hour and 30 minutes, or until the internal temperature reaches 165°F (75°C) and the juices run clear.
5. Serve: Let the chicken rest for 10 minutes before carving. Serve with the roasted vegetables.

Main Course 2: Mushroom and Spinach Stuffed Acorn Squash

Ingredients:

• 2 acorn squashes, halved and seeds removed
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 small onion, chopped
• 2 cloves garlic, minced
• 8 oz mushrooms, chopped
• 4 cups fresh spinach
• 1/2 cup cooked quinoa
• 1/4 cup grated Parmesan cheese (optional)
• 1 tbsp fresh thyme, chopped

Instructions:

1. Roast Squash: Preheat your oven to 400°F (200°C). Place the acorn squash halves on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 35-40 minutes, or until tender.
2. Prepare Filling: While the squash is roasting, heat olive oil in a large skillet over medium heat. Add onion and garlic and sauté until softened. Add mushrooms and cook until browned. Stir in spinach and cook until wilted. Mix in the cooked quinoa, Parmesan cheese (if using), and thyme. Season with salt and pepper.
3. Stuff Squash: Remove the squash from the oven and fill each half with the mushroom and spinach mixture.
4. Bake: Return the stuffed squashes to the oven and bake for an additional 10-15 minutes.
5. Serve: Serve the stuffed squash halves hot, as a hearty and flavorful main dish.

Dessert 1: Spiced Apple Cider Cake

Ingredients:

• 2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1 cup apple cider
• 2 cups peeled and chopped apples (such as Granny Smith)

Instructions:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
2. Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
3. Cream Butter and Sugars: In a large bowl, beat together butter, granulated sugar, and brown sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
4. Combine Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the apple cider, beginning and ending with the dry ingredients. Fold in the chopped apples.
5. Bake: Pour the batter into the prepared baking pan. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool and Serve: Let the cake cool in the pan before slicing. Serve with a dusting of powdered sugar or a dollop of whipped cream.

Dessert 2: Pecan and Maple Caramel Tart

Ingredients:

• Crust:
  • 1 1/4 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, cold and cubed
  • 1 large egg yolk
  • 2-3 tbsp cold water
• Filling:
  • 1 cup heavy cream
  • 1/2 cup maple syrup
  • 1 cup brown sugar
  • 1/4 cup unsalted butter
  • 2 cups pecans, roughly chopped

Instructions:

1. Prepare Crust: In a food processor, combine flour and sugar. Add butter and pulse until the mixture resembles coarse crumbs. Add egg yolk and cold water, one tablespoon at a time, and pulse until the dough comes together. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
2. Preheat Oven: Preheat your oven to 350°F (175°C). Roll out the dough on a lightly floured surface and fit it into a tart pan with a removable bottom. Trim any excess dough. Poke the bottom of the crust with a fork and bake for 15 minutes or until lightly golden. Let cool.
3. Prepare Filling: In a medium saucepan, combine heavy cream, maple syrup, brown sugar, and butter. Bring to a boil over medium heat, then reduce heat and simmer for 10-15 minutes, stirring frequently, until thickened.
4. Add Pecans: Stir in the chopped pecans and pour the mixture into the cooled crust.
5. Bake: Return the tart to the oven and bake for an additional 20 minutes, or until the filling is set.
6. Cool and Serve: Let the tart cool completely before slicing. Serve with whipped cream or a scoop of vanilla ice cream.

These magical autumn recipes offer a delicious and enchanting way to celebrate the season. From the comforting warmth of pumpkin soup to the sweet indulgence of a pecan and maple caramel tart, each dish incorporates seasonal flavors and ingredients that resonate with the spirit of autumn. Enjoy creating and sharing these recipes with loved ones as you embrace the magic of the season.