As the weather cools down and the holiday season approaches, it’s the perfect time to gather around the table with family and friends to enjoy some comforting meals. Whether you’re hosting a cozy fall dinner or starting to plan for Thanksgiving, these recipes will add warmth and flavor to all of your gatherings. From savory starters to satisfying mains and indulgent desserts, here are some festive favorites from our team at Main Street Homes to inspire your fall menu. 

Butternut Squash Soup

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, chopped
• ½ teaspoon sea salt
• 1 (3-pound) butternut squash, peeled, seeded and cubed
• 3 garlic cloves, chopped
• 1 tablespoon chopped fresh sage
• ½ tablespoon minced fresh rosemary
• 1 teaspoon grated fresh ginger
• 3 to 4 cups vegetable broth
• Freshly ground black pepper

Instructions:

• First, heat the oil in a large pot over medium heat. Add the onion, salt and a few turns of freshly ground pepper, and cook until the onion softens, about 5-8 minutes. Add in the squash, stirring occasionally, and cook for another 8 to 10 minutes or until it starts to soften. 
• Add the garlic, sage, rosemary and ginger. Stir and cook for 30 seconds to a minute, until the aroma is released. Pour in 3 cups of broth, bring to a boil, then cover and lower the heat to let it simmer. Continue cooking for 20 to 30 minutes until the squash is tender. 
• Allow the soup to cool slightly before transferring it to a blender, and blend until smooth. If the soup seems too thick, add up to 1 more cup of broth and blend again. Adjust seasoning as needed, and serve garnished with parsley, pepitas and bread. 

Creamy Pumpkin Pasta

Ingredients:

• ½ kabocha squash or small sugar pie pumpkin, to yield 1 heaping cup cooked mash
• ½ yellow onion, sliced into wedges
• 2 garlic cloves, unpeeled
• 2 tablespoons extra-virgin olive oil, more for drizzling
• 5 large fresh sage leaves
• ¾ cup vegetable broth
• ½ cup raw unsalted cashews, soaked for 4 hours or overnight, drained and rinsed
• 16 ounces uncooked penne pasta
• ½ teaspoon sea salt, more to taste
• Freshly ground black pepper

Instructions:

• Set the oven to 350°F and line a baking sheet with foil. Arrange the pumpkin, onion and garlic on the sheet, and drizzle with olive oil, then season with salt and pepper. Place the pumpkin cut-side down, poking a few holes in the skin with a fork. Cover with a second sheet of foil and bake for 35 minutes to 1 hour, until the onion is soft and the pumpkin is very tender. 
• Add the sage to the pan for the last few minutes of baking. Once done, remove the pan from the oven, keep it covered and let it steam for another 10-15 minutes
• Pour vegetable broth into a high-speed blender. Peel the pumpkin and add its flesh to the blender along with the onion, peeled garlic, sage, cashews, ½ teaspoon salt, and freshly ground black pepper. Blend until smooth. Add 2 tablespoons of olive oil and blend again, adding extra broth or oil if needed for a smoother texture. 
• Meanwhile, cook the pasta in a large pot of salted boiling water following the package instructions or until it reaches al dente. Reserve ½ cup of the pasta water, then drain the pasta. 
• Return the drained pasta to the pot and stir in half of the sauce, adding more if needed to coat all the pasta. Use the reserved pasta water, ¼ cup at a time, to thin and smooth the sauce. Add any remaining sauce if desired, then taste and season with extra salt and pepper. 

Braised Beef with Tomatoes and Onions

Ingredients

• 2 lb. to 3 lb. boneless chuck roast, boneless short ribs, or pork shoulder, cut into 3-by-4-inch pieces
• Kosher salt and freshly ground black pepper
• 2 Tbsp. olive oil
• 4 onions, quartered
• 1 head garlic, halved and peeled
• Several sprigs fresh herbs (such as rosemary, oregano, or thyme)
• 1 28-ounce) can whole peeled tomatoes

Instructions:

• Season the beef with salt and pepper, and then in a large, heavy pot or Dutch oven, warm some oil over medium-high heat. Add the beef and sear it, turning occasionally, until browned on all sides, about 8 to 10 minutes. Transfer the beef to a plate. 
• To the same pot, add the onions, garlic and herbs. Stir frequently and cook until the onions and garlic start to brown, around 4 to 6 minutes. Add in the tomatoes, breaking them up with your hands as you go and half a cup of water. Stir well, scraping up any browned bits from the bottom. 
• Return the beef to the pot, nestling it among the onion mixture and spooning some of the tomatoes on top. Bring to a gentle simmer. Cover the pot and cook until the meat is extremely tender when pierced with a fork, approximately 1.5 to 2 hours, checking occasionally to ensure it’s simmering consistently. Uncover, raise the heat to medium-high, and cook until the sauce thickens, about 15 to 20 minutes. Take the beef out of the pot and slice or shred it. (Alternatively, let it cook in the sauce.) 

Roasted Butternut Squash with Cider Vinaigrette

Ingredients:

• 2 small butternut squash (about 1 1/2 pounds each), peeled, seeded, and cut into 1/2-inch-thick slices
• 1 medium red onion, cut into wedges
• 3 Tbsp. olive oil, divided
• Kosher salt
• Freshly ground black pepper
• 1 c. apple cider
• 1 1/2 Tbsp. whole-grain mustard
• 1 Tbsp. red wine vinegar
• 2 Tbsp. chopped fresh flat-leaf parsley

Instructions:

• Preheat the oven to 425°F. In a large bow, coat the squash and onion with 2 tablespoons of oil, then season with salt and pepper. Spread them out on two rimmed baking sheets. Roash in the oven, switching the pans halfway through, until the vegetables are golden and tender, about 20 to 25 minutes. 
• While the vegetables roast, pour the cider into a small saucepan and bring it to a boil over high heat. Lower the heat and let it simmer until the liquid reduces to about 3 tablespoons, roughly 12 to 15 minutes. 
• In a bowl, whisk together the mustard, vinegar, reduced cider and the remaining 1 tablespoon of oil. Season with salt and pepper, then stir in the parsley. Right before serving, drizzle the roasted squash and onion with the vinaigrette. 

Cranberry Bread Pudding 

Ingredients:

• 1 lb. loaf challah or brioche bread, cut into 1" cubes (about 10 c.)
• 2 large eggs
• 3 large egg yolks
• 2/3 c. (145 g.) packed dark brown sugar
• Zest of 1/2 navel orange
• 1 tsp. almond extract
• 1/2 tsp. ground cloves
• 1/2 tsp. kosher salt
• 1/4 tsp. ground nutmeg
• 2 c. heavy cream 
• 2 c. whole milk
• 1 1/4 c. frozen cranberries
• Icing:
• 1 c. (115 g.) confectioners’ sugar
• 4 Tbsp. unsalted butter, melted
• Zest of 1/2 navel orange
• 2 Tbsp. Grand Marnier or orange juice

Instructions:

• Preheat the oven to 200ºF. Spread the bread in a single layer across two rimmed baking sheets, and bake for about 20 minutes, turning the sheets halfway though, until the bread is dried out. Set aside to cool. 
• In a large mixing bowl, whisk together the eggs, egg yolks, brown sugar, orange zest, almond extract, cloves, salt and nutmeg. Add the cream and milk, stirring until well combined. Add the bread and gently mix to coat. Press the bread down with a spoon to ensure it’s fully submerged. Let sit for 15 minutes. 
• Stir in the cranberries, then transfer the bread mixture into a 13x9 inch baking dish. Bake for 45 to 50 minutes, or until the pudding is set. Place the dish on a wire rack to cool.
• Icing: In a medium bowl, whisk together the confectioners’ sugar, butter, orange zest and Grand Marnier until smooth. Drizzle the icing over the cool bread pudding. 

Pumpkin Cheesecake

Ingredients:

• Crust:
  • 1 cup graham cracker crumbs
  • 1 tablespoon sugar
  • 1/4 cup butter, melted
• Filling:
  • 2 packages (8 ounces each) cream cheese, softened
  • 3/4 cup sugar
  • 2 large eggs, room temperature, lightly beaten
  • 1 can (15 ounces) pumpkin
  • 1-1/4 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
• Topping:
  • 2 cups sour cream
  • 2 tablespoons sugar
  • 1 teaspoon vanilla extract
  • 12 to 16 pecan halves, chopped

Instructions:

• In a small bowl, mix together the graham cracker crumbs and sugar, then blend in the melted butter. Press the mixture firmly into the base of a 9-inch springform pan and chill. 
• For the filling, use a large bowl to beat the cream cheese and sugar until creamy. Add the eggs and mix on low speed just until combined. Stir in the pumpkin, spices and salt. 
• Pour the filling over the crust. Place the pan on a baking sheet and bake at 350°F for 50 minutes. 
• While it bakes, make the topping by stirring together the sour cream, sugar and vanilla until smooth. Spread this over the baked filling and return it to the oven for 5 minutes. Let it cool on a wire rack for 10 minutes, then carefully run a knife around the edge to loosen. Allow it to cool for another hour. 
• Refrigerate overnight. Once chilled, remove the pan ring and sprinkle chopped pecans on top. Keep any leftovers refrigerated. 

Enjoy the season in your Main Street home

Whether you’re celebrating the season in your new Main Street Home or preparing to host all of your loved ones for the upcoming holiday season, these recipes are sure to make your gatherings feel extra special. If this is the season you’re hoping to find your new home in the Greater Richmond area, our team is here to help. Take a look through our quick move-in homes and new home communities and give us a call at (804) 979-2954 or fill out our online form to learn more.