Better Homes and Gardens October 2012 Recipes

Bring warm fall flavors to your table with the newest recipes from Better Homes and Gardens. Savory-sweet butternut squash shows its versatile side in our starters, sides, and even dessert! Plus, cook with beer in our perfect-for-fall recipes featuring rich, bold-flavor brews.

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  • 1 of 21

    Caramelized Squash Salad with Pistachios and Goat Cheese

    Turn in-season squash into a remarkable fall dinner salad with the help of a citrus, maple, and ginger dressing, along with crunchy pistachios, creamy goat cheese, and winter greens.

  • 2 of 21

    Brown Ale-Braised Chicken

    Beer isn't just for drinking. In fact, when used in cooking, beer intensifies the flavors of your favorite fall dishes. In this easy chicken-and-vegetable dinner recipe, brown ale is used as a braising liquid that adds rich, velvety texture and flavor.

    Beers to try in this recipe: Newcastle Brown Ale, Samuel Smith's Nut Brown Ale, or Abita Turbodog

  • 3 of 21

    Butternut Squash Mac and Cheese

    Introducing our most decked out, totally tasty mac and cheese yet! We added nutty butternut squash, crispy bacon, caramelized onions, and a smoky sharp cheese sauce for a mac and cheese recipe that leaves all others in the dust.

  • 4 of 21

    Video: How to Make Macaroni and Cheese

    Watch how easy it is to make creamy, homemade macaroni and cheese.

  • 5 of 21

    Pumpkin Football Cakes

    Score big at your next tailgate or game-day party with our irresistible pumpkin cake whoopie pies with buttercream frosting. To achieve the football shape, use an egg-shape muffin tin.

  • 6 of 21

    Roasted Butternut Squash Filled with Port-Soaked Fruit

    A simple port wine reduction brings out the juicy flavors of cherries and apricots, while almonds add a hint of crunch. Add the mixture to hollowed-out roasted squash for a beautiful dish that is perfect for autumn.

  • 7 of 21

    Asian-Style Fried Rice and Beans

    Use up your pantry ingredients with our quick and easy fried-rice recipe. The secret? Carmelized pineapple, which takes only minutes to make but adds bold, savory sweetness. Plus, fresh cilantro and lime give it lots of bright flavor.

  • 8 of 21

    Brown Sugar-Butternut Squash Tart

    Say hello to your favorite new fall dessert. Laced with brown sugar and butter, this tart features deliciosly caramelized butternut squash and notes of nutmeg and orange zest.

  • 9 of 21

    Beer-Cheese Hush Puppies

    Our cheesy corn-and-pepper hush puppies get their super crisp, fried deliciouness from beer -- its carbonation gives the batter a flavorful, airy crunch.

    Beers to try in this recipe: Budweiser, Corona Extra, or Rolling Rock Extra Pale

     

  • 10 of 21

    Almond Blondies

    Need a go-to fall potluck dessert? Our crunchy almond bars are perfectly chewy, not too sweet, and made with ingredients you have on hand.

  • 11 of 21

    Citrusy Mashed Squash with Toasted Pecans

    Our maple-pecan squash mash goes great with a beef roast or other hearty fall main dish. The trick to its rich, creamy flavor is to use browned butter and puree the squash with sour cream. Delish!

  • 12 of 21

    Beer-Glazed Sausage and Apples

    Smoked sausage, apples, and green beans take on the sweet and tangy flavors of a brown sugar and citrus beer glaze in this quick and easy German-style stir-fry.

    Beers to try in this recipe: Blue Moon Belgian White, Hoegaarden Original White Ale, or Shock Top Belgian White

  • 13 of 21

    Butternut Bread Pudding with Bourbon Caramel Sauce

    Yes, you can get your vegetables while eating dessert! This autumn-inspired bread pudding features pears, dried cranberries, and squash, along with a decadent, smoky bourbon caramel sauce.

  • 14 of 21

    Fall Vegetable Fajitas

    The secret to our sizzling and spicy fajitas? Letting the steak and veggies soak in a chile-lime marinade for at least 2 hours. For easy steak prep, place it in the freezer for 20 minutes before slicing; it should be firm but not frozen.

  • 15 of 21

    Pork and Poblano Stew

    The bright flavor in this low-fat, hearty pork stew recipe comes from orange peel. Make sure you grate the full 2 teaspoons for a zesty kick in this pepper-, tomato-, and onion-loaded weeknight stew.

  • 16 of 21

    Butternut Squash Posole

    We've added a delicious fall twist to posole, a traditional Mexican soup made with chili powder and hominy, or dried maize. Butternut squash takes the place of half the hominy, while radishes, kale, and cilantro add a hearty depth of flavor to this healthy dinner.

  • 17 of 21

    Squash and Sausage Shepherd's Pie

    Traditional shepherd's pie gets a wallop of fall flavor thanks to a Parmesan mashed butternut squash topper. Use Italian sausage in place instead of ground beef for even more sweet-and-savory contrast.

  • 18 of 21

    Stout-Soaked Porterhouse with Beer Butter

    Marinating the porterhouse steak in stout beer infuses it with bold coffeelike flavor, while our tarragon-and-stout butter adds a perfectly savory topper. Use your extra butter over hot vegetables.


    Beers to try in this recipe: Guinness Extra Stout, Murphy's Irish Stout, or Old No. 38 Stout

  • 19 of 21

    How to Cook Butternut Squash Mac and Cheese

    Watch how easy it is to this cheesy, delicious, fall veggie bake.

  • 20 of 21

    How to Cook Brown-Ale Braised Chicken

    Watch as we show you the simple steps to make a delicious one-pot chicken dinner that's been braised in nutty brown ale.

  • Next Slideshow Better Homes & Gardens April 2017 Recipes

    Better Homes & Gardens April 2017 Recipes

    Think spring with these party appetizers, weeknight dinners, and elegant desserts from the April 2017 Better Homes & Gardens magazine. Including a garden-fresh asparagus salad and picture-perfect, edible flower-topped chocolate bark, these are recipes you'll want to make again and again.
    Begin Slideshow »
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