Full Halloween Menu

Golden Pumpkin and Apple Soup

Ingredients

• 1 medium butternut squash (or about 4 cups pumpkin), peeled and cubed (you can also use kabocha squash or another favorite squash)
• 2 apples, peeled and chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth or chicken broth
• 1 tbsp olive oil
• ½ tsp dried sage or 1 tsp fresh sage
• Salt and pepper
• Pumpkin seeds for garnish, optional

Directions

1. Heat oven to 400°F. Toss the squash with a little olive oil and roast for 25–30 minutes until tender.
2. In a large pot, cook the onion in the remaining oil for 5 minutes. Add garlic and apples and cook for another 2 minutes.
3. Add the roasted squash, broth, and sage. Simmer for 10–15 minutes.
4. Blend until smooth. Add more broth if needed, then season with salt and pepper.
5. Serve warm with toasted pumpkin seeds on top.

Apple Cider-Braised Beef Brisket

Ingredients

• 3–4 lb beef brisket
• 2 onions, sliced
• 3 carrots, cut into chunks
• 4 cloves garlic, chopped
• 2 cups apple cider (non-alcoholic)
• 2 cups beef broth
• 1 tbsp Dijon mustard
• 1 tsp dried thyme or a few fresh sprigs
• 1 tbsp olive oil
• Salt and pepper

Directions

1. Heat oven to 300°F. Pat the brisket dry and season with salt and pepper.
2. Heat oil in a large oven-safe pot or Dutch oven. Brown the brisket on both sides, about 4–5 minutes per side. Remove to a plate.
3. Add onions and carrots to the pot and cook for 5 minutes. Add garlic and thyme and cook for another minute.
4. Stir in the apple cider, broth, and Dijon mustard, scraping up any browned bits from the bottom.
5. Return the brisket to the pot, fatty side up. The liquid should come partway up the meat, not completely cover it. Cover tightly with a lid.
6. Bake for about 4–5 hours, checking after 3½ hours. It is ready when a fork slides in easily and the meat is tender.
7. Rest the brisket in its liquid for 20–30 minutes. Slice thinly across the grain.
8. Spoon the vegetables and cooking juices over the meat. For a thicker gravy, simmer some of the liquid in a saucepan until reduced.

Make-ahead tip: Cook the brisket a day ahead and refrigerate it in its liquid. Remove any solidified extra fat, then gently reheat it covered in the oven at 300°F until steaming hot. Slice just before serving.

Maple-Roasted Carrots and Parsnips

Ingredients

• 6 carrots, peeled and cut into sticks
• 3 parsnips, peeled and cut into sticks
• 2 tbsp olive oil
• 1 tbsp maple syrup
• 1 tsp fresh or dried thyme
• Salt and pepper

Directions

1. Heat oven to 400°F.
2. Toss the carrots and parsnips with olive oil, maple syrup, thyme, salt, and pepper.
3. Spread on a baking sheet in a single layer.
4. Roast for 30–40 minutes, turning halfway through, until tender and lightly caramelized.

Creamy Mashed Potatoes

Ingredients

• 3 lb potatoes, peeled and cut into chunks
• 3–4 tbsp butter/cream
• ½–¾ cup warm broth or reserved potato water
• 2 cloves garlic, optional
• Salt and pepper

Directions

1. Place potatoes in a pot of salted water. Add the garlic if using.
2. Bring to a boil and cook for 15–20 minutes, until tender.
3. Drain well and return to the pot.
4. Mash with olive oil and enough warm broth or potato water to reach your preferred consistency.
5. Season with salt and pepper. Keep warm until serving.

Braised Red Cabbage with Apples

Ingredients

• 1 small red cabbage, thinly sliced
• 2 apples, cored and thinly sliced
• 1 onion, thinly sliced
• 2 tbsp apple cider vinegar
• ½ cup apple cider or water
• 1 tbsp olive oil
• 1 tbsp maple syrup, optional
• Salt and pepper

Directions

1. Heat the olive oil in a large pot. Cook the onion for 5 minutes.
2. Add cabbage, apples, vinegar, cider, and maple syrup if using.
3. Stir well, cover, and cook over low heat for 25–30 minutes, stirring occasionally.
4. Add a little water if the pot becomes dry. Season with salt and pepper. The cabbage should be tender but not mushy.

Warm Apple Crisp

Ingredients for the apples

• 6 apples, peeled and sliced
• 2 tbsp maple syrup or brown sugar
• 1 tsp cinnamon
• 1 tbsp lemon juice

Ingredients for the topping

• 1 cup rolled oats
• ½ cup regular flour or gluten-free flour (oat flour works well)
• ⅓ cup chopped walnuts or pecans
• ¼ cup maple syrup or brown sugar
• 3 tbsp melted butter or coconut oil
• Pinch of salt

Directions

1. Heat oven to 350°F.
2. Toss the apples with maple syrup, cinnamon, and lemon juice. Spread in a baking dish.
3. Mix the oats, flour, nuts, sweetener, olive oil, and salt in a bowl until crumbly.
4. Sprinkle the topping over the apples.
5. Bake for 35–45 minutes, until the apples are tender and the topping is golden.
6. Serve warm, with vanilla ice cream or coconut vanilla ice cream.

Can't forget the Warm Spiced Apple Cider!

Ingredients

• 6 cups apple cider
• 2 cinnamon sticks
• 4 whole cloves
• 2–3 orange slices
• 1–2 thin slices fresh ginger, optional

Directions

1. Combine everything in a saucepan.
2. Heat gently until steaming, then reduce the heat and simmer for 10–15 minutes. Do not boil vigorously.
3. Strain out the spices and serve warm in mugs.

*For a chilled option, serve sparkling apple cider with orange slices and cinnamon sticks.

We hope you have fun with this Halloween dinner party menu and enjoy your cozy fall evening!