Hand-Selected Recipes and Stories Straight to Your Inbox

turkey pumpkin chili

Julie Koppman

One-Pot Turkey Pumpkin Chili


Say hello to October with every single pumpkin — and pumpkin-ish — recipe we could dream up

Fall may have officially begun over a week ago, but it isn't until I flip my calendar to October that I really start to get in the mood for seasonal recipes and ingredients. And is there any ingredient that screams October more than pumpkin? I think not.

So here, to celebrate the new season, are 19 sweet and savory recipes making the best use of pumpkin (or pumpkin-ish squashes).

One-Pot Turkey Pumpkin Chili
This hearty chili makes a great weeknight one-pot dinner, but it’s also perfect for game day. If you’ve never tried pumpkin puree in your chili before, this recipe is for you — it adds a delicious creamy texture and deep flavor.
Get the recipe 
grilled squash salad
Grilled Kabocha Squash Salad
The goat cheese provides a tangy contrast to the sweetness of the squash and maple syrup in this flavorful fall salad. And it works great for any dinner party — you can roast the squash in advance then finish it on the grill when ready to serve.
Get the recipe
squash and kale casserole
Butternut Squash and Kale Casserole
Comfort food is at its best in this simple, cheesy casserole. The deep green kale mixed with the bright orange hue of the squash coincides with the changing leaves. You can use any variety of squash you like and any preferred nutty cheese.
Get the recipe
bacon butternut blue cheese flatbread
Bacon, Butternut and Blue Cheese Flatbread
Butternut squash, Brussels sprouts and apples are the basis for this autumn-inspired flatbread. Crisp, smoky bacon and tangy blue cheese round out the flavors and add more dimension to the dish. Serve this dish for an appetizer or as a light dinner with a salad.
Get the recipe
butternut squash soup
Butternut Squash Soup
A big bowl of brightly colored butternut squash soup is a hallmark of fall dining. To amp up the flavor of the soup, we roast the squash ahead of time. Not only does this step deepen the sweetness and complexity of the squash, and it means there’s a shorter simmering time in the pot.
Get the recipe
squash salad with apple
Fall Harvest Salad
All of fall's best ingredients — including your favorite winter squash — shine in this crunchy, nutty salad. Make a big batch and toss individual servings with lettuce for an easy not-sad lunch all week long.
Get the recipe
roasted butternut squash
Roasted Butternut Squash with Pecorino and Sage
This is a nice all-purpose autumnal side dish, perfect with meats, poultry and seafood. Roasting the squash amplifies its natural sugars, while the garlic, sage and salty Pecorino keep it firmly rooted as a savory dish.
Get the recipe
stuffed squash with sausage
Stuffed Acorn Squash with Sausage and Apples
Acorn squash is the perfect vessel for stuffings of all kinds, whether you prefer sausage or vegetarian fillings made from mushrooms.
Get the recipe
butternut wild rice pilaf
Wild Rice, Butternut and Pecan Pilaf
If you’re looking to jazz up your roast chicken or pork dinner with something more seasonal, this nutty, squash-filled pilaf will do it.
Get the recipe
veggie chili
Hearty Acorn Squash and Vegetable Chili
Want a fresh twist on a traditional chili? Make it with hearty vegetables instead. Each of the vegetables brings a different flavor and texture to the party, while the spices, peppers and pinto beans evoke that Southwestern feel synonymous with a classic chili.
Get the recipe
whipped butternut squash
Whipped Butternut Squash
Roasting butternut squash concentrates its natural sugars, resulting in a side dish reminiscent of sweet potatoes, but with more nutty complexity.
Get the recipe
pumpkin banana bread muffins
Pumpkin Banana Bread Muffins
These easy muffins are super moist and perfect for fall. The pumpkin, and its accompanying spices, perfectly accent the sweetness of the banana.
Get the recipe
squash walnut muffins
Butternut Squash and Walnut Muffins
A lovely accompaniment to your spiced latte, these butternut squash muffins give banana bread a run for its money. Bake this fall-inspired recipe on the weekend for a lazy Sunday afternoon treat, as well as, a quick on-the-go breakfast Monday morning.
Get the recipe
pumpkin cheesecake
Pumpkin Cheesecake
What's better than a traditional cheesecake? One made with pumpkin puree and pie spice, of course! This creamy, decadent cake will be the star of any fall dinner party.
Get the recipe
pumpkin pancakes
Pumpkin Spice Pancakes
Fall flavors shine through in these fluffy buttermilk pancakes, enhanced with pumpkin and warm spices. Add a big slice of spiced pecan butter on top for bonus points.
Get the recipe
pumpkin pecan snack cake
Pumpkin Pecan Streusel Snack Cake
If you have a pumpkin spice hater in your house, this easy sheet cake may be your salvation. Make it on a Sunday and enjoy a slice for dessert all week long.
Get the recipe
pumpkin layer cake
Pumpkin Spice Layer Cake with Cream Cheese Frosting
This tender, moist, spice-filled layer cake is excellent for any fall birthdays you may have coming up. A few spoonfuls of pumpkin puree added to the cream cheese frosting truly takes it to the next level.
Get the recipe
pumpkin bread pudding
White Chocolate and Pumpkin Bread Pudding
All the flavors of pumpkin pie are captured in this rich bread pudding. The white chocolate adds richness and sweetness, and complements both the pumpkin and spices.
Get the recipe
squash pie with pecan crust
Butternut Squash Pie with Pecan Crust
If you are looking for a subtle change in the traditional Thanksgiving spread or simply a little tired of pumpkin-flavored everything in the fall season, then this butternut squash pie is just for you. The simple gluten-free pecan crust comes together in minutes and adds texture to the sweet custard filling. This recipe can be ahead of time, and you can easily jazz it up with a dollop of fresh whipped cream and sprinkle of cinnamon. 
Get the recipe

Photo (kabocha salad): Maura Friedman
Photos (squash casserole, squash muffins ,squash pie): Catherine Baker
Photos (flatbread, rice pilaf, snack cake): Lisa Lotts
Photos (squash soup, harvest salad, stuffed squash, whipped squash, pumpkin muffins, pumpkin cheesecake, pumpkin pancakes, layer cake, bread pudding): Ramona King
Photos (roasted squash with sage, squash chili): Ryan Hughley

Author image

Kate Williams is the former editor-in-chief of Southern Kitchen. She was also the on-air personality on our podcast, Sunday Supper. She's worked in food since 2009, including a two-year stint at America’s Test Kitchen. Kate has been a personal chef, recipe developer, the food editor at a hyperlocal news site in Berkeley and a freelance writer for publications such as Serious Eats, Anova Culinary, The Cook’s Cook and Berkeleyside. Kate is also an avid rock climber and occasionally dabbles in long-distance running. She makes a mean peach pie and likes her bourbon neat.