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55 Easy Side Dishes Perfect for Fall

Fall side dishes like roasted veggies, slow cooker stuffing and smashed potatoes will steal the spotlight this autumn. Plus, they're so easy to make, you'll be able to whip them up on weeknights!

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Corn Pudding

Jiffy mix and canned corn make this Southern corn pudding casserole a snap to prepare. Now this is real comfort food! —P. Lauren Fay-Neri, Syracuse, New York

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Maple-Glazed Green Beans

After I picked my first green beans one year, I wanted to make a savory dish that was unique, quick and packed with flavor. I loved this so much I couldn't stop eating it, so the next day I picked more beans and made this delicious side dish again. —Merry Graham, Newhall, California
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Whipped Squash

This is an excellent way to serve one of the season's most delicious vegetables—butternut squash. Its rich flavor and golden harvest color really come through in this smooth vegetable side dish. —Dorothy Pritchett, Wills Point, Texas
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Creamy Bow Tie Pasta

Add a little zip to your meal with this saucy pasta dish. It's an excellent accompaniment with almost any meat or seafood. —Kathy Kittell, Lenexa, Kansas
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Au Gratin Peas and Potatoes

While this delicious potato skillet is a wonderful side dish, we find it satisfying enough to be a main course, too. The skillet preparation takes less time than it does to bake an au gratin casserole or scalloped potatoes—but it's still good old-fashioned comfort food at its best! —Marie Peterson, DeForest, Wisconsin
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Rice Dressing

This yummy rice mixture is a delightful change from our traditional corn bread dressing. To make it a meal in itself, I sometimes add finely chopped cooked chicken and a little more broth before baking. —Linda Emery, Bearden, Arkansas
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Acorn Squash Slices

Roasted acorn squash slices are a favorite with my family. This recipe has a sweet maple flavor from syrup and an appealing nuttiness from pecans. It's easy, too, because you don't have to peel the squash. —Richard Lamb, Williamsburg, Indiana
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Buttery Almond Green Beans

Toasted almonds add crunch to this no-fuss treatment for fresh beans. They get extra flavor from convenient onion soup mix and Parmesan cheese. —Edna Hoffman, Hebron, Indiana
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Mom's Sweet Potato Bake

Mom loves sweet potatoes and fixed them often in this creamy, comforting baked sweet potato casserole. With its nutty topping, this side dish could almost serve as a dessert. It's a yummy treat! —Sandi Pichon, Memphis, Tennessee
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Butternut Squash with Whole Grains

Fresh thyme really shines in this hearty slow-cooked side dish featuring tender butternut squash, nutritious whole grain pilaf and vitamin-packed baby spinach. —Taste of Home Test Kitchen
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Slow-Cooked Broccoli

This family-favorite side dish is quick to fix and full of flavor. Because it simmers in a slow cooker, it frees up my oven for other things. That's a tremendous help when I'm prepping a big meal at home. —Connie Slocum, Antioch, Tennessee
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Skillet Sausage Stuffing

To make this sausage stuffing, I dressed up a package of stuffing mix with pork sausage, mushrooms, celery and onion. It impressed my in-laws at a family gathering and has since become a popular side dish with my husband and children. —Jennifer Lynn Cullen, Taylor, Michigan
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Warm Tasty Greens with Garlic

My farm box had too many greens, so I had to use them up. This tasty idea uses kale, tomatoes and garlic in a dish that quickly disappears. —Martha Neth, Aurora, Colorado
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Applesauce Sweet Potatoes

During the holidays, using a slow cooker not only frees up oven space, but time, too! Sweet potatoes are a must on our family menu, and this no-fuss version will have everyone thinking you spent hours in the kitchen. —Pamela Allen, Marysville, Ohio
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Slow-Cooker Dressing

Here’s an easy dressing that’s perfect for Thanksgiving get-togethers. Once it’s in the slow cooker, you’re free to turn your attention to the other dishes. —Rita Nodland, Bismarck, North Dakota
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Bacon Crescent Rolls

The mouthwatering aroma of warm bacon from these three-ingredient rolls will draw folks to the table. These are fun for children to prepare and such a cinch to assemble with ready-cooked bacon. —Jane Nearing, Indianapolis, Indiana
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Cheese Smashed Potatoes

Who doesn't like mashed potatoes? Try this slimmed-down dish with any entree. —Janet Homes, Surprise, Arizona
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Apple & Sausage Wild Rice

Chunks of apples and summer sausage bring a delicious, sweet-and-savory contrast to wild rice. My husband absolutely loves it, and the prep work takes only 15 minutes.—Rebecca McIntire, Manitou Springs, Colorado
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Hot Spinach Apple Salad

With a light sweet-tangy dressing, the spinach doesn’t wilt and the apples retain their crunch. We serve this salad with homemade bread. —Denise Albers, Freeburg, Illinois
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Stovetop Macaroni and Cheese

When I was a girl, Mama used Texas longhorn cheese in this recipe. After it melted all over the macaroni, I loved to dig in and see how many strings of cheese would follow my spoonful. —Imogene Hutton, Brownwood, Texas
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Carrot and Kale Vegetable Saute

Thanks to fresh veggie dishes like this one, I almost forget I'm wheat- and gluten-free. Bacon adds another layer of flavor and depth to this gorgeous side dish. —Darla Andrews, Schertz, Texas
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Orange-Glazed Beets

Beets were a popular vegetable in our house when I was growing up, and this recipe is a real favorite of ours. It's very easy to make, and the orange gives it a delightful citrus flavor. —Susan Punzal, Orchard Park, New York
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Creamy Sweet Potatoes

I took my mother's delicious sweet potato casserole recipe and gave it a new twist by adding the tempting taste of orange-a fruit very abundant in our state. The flavors are wonderful together and make this dish a family favorite. —Norma Poole, Auburndale, Florida
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Savory Roasted Carrots with Mushrooms

You’ll need only 10 minutes to get these savory veggies ready for the oven. Then just stir them a few times during roasting, and you’re done. It’s a busy cook’s dream!—Pam Corder, Monroe, Louisiana
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Garlic-Roasted Brussels Sprouts with Mustard Sauce

Don’t be afraid to bring out the roasted Brussels sprouts. Mellowed with mustard sauce, they may just delight even the most skeptical folks. —Becky Walch, Orland, California
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Spiced Carrots & Butternut Squash

When I've got a lot going on, my slow cooker is my go-to tool for cooking veggies. I toss in cumin and chili powder to bring out the natural sweetness of carrots and squash. —Courtney Stultz, Columbus, Kansas
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Cheesy Spinach

My daughter often serves this cheese and spinach blend at church suppers. Even people who don't usually eat spinach like this flavorful dish once they try it. There are never any leftovers. —Frances Moore, Decatur, Illinois
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Zesty Garlic Green Beans

These green beans travel so well because they can either be served at room temperature or reheated at the party. —Christine Bergman, Suwanee, Georgia
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Creamy Pumpkin Polenta

Sometimes I like to hollow out a pumpkin and serve this creamy, hearty polenta inside it. The salted pumpkin seeds add a fun crunch. —Debi George, Mansfield, Texas
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Swiss Chard with Onions & Garlic

I like to make this sauteed Swiss chard a main dish by serving it with pasta, but it’s also a tasty side dish all on its own. My boys love it and ask for it often. —Rebekah Chappel, Portales, New Mexico
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Lemon Roasted Fingerlings and Brussels Sprouts

My trick to roasting veggies is to choose ones that cook in the same amount of time. Other combinations to try? Cauliflower florets with baby carrots or okra with cherry tomatoes. —Courtney Gaylord, Columbus, Indiana
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Pumpkin & Cauliflower Garlic Mash

I wanted healthy alternatives to my family's favorite recipes. Pumpkin, cauliflower and thyme make an amazing dish. You'll never miss those plain old mashed potatoes. —Kari Wheaton, South Beloit, Illinois
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Mushroom Wild Rice

This is one of my favorite recipes from my mother. With only seven ingredients, it's quick to assemble in the morning before I leave for work. By the time I get home, mouthwatering aromas have filled the house. —Bob Malchow, Monon, Indiana
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Roasted Green Beans with Lemon & Walnuts

I first tasted roasted green beans in a Chinese restaurant and fell in love with the texture and flavor. This is my Americanized version and it's always a big hit at our holiday table. —Lily Julow, Lawrenceville, Georgia
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Garlic-Herb Pattypan Squash

The first time I grew a garden, I harvested summer squash and cooked it with garlic and herbs. Using pattypan squash is a creative twist. —Kaycee Mason, Siloam Springs, Arkansas
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Roasted Squash, Carrots & Walnuts

After the turkey’s done, I dial up the oven temp and roast carrots and squash for this yummy side. That frees me up to start the gravy. —Lily Julow, Lawrenceville, Georgia
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Creamed Spinach & Pearl Onions

When I was a culinary student, this creamy dish wowed me, and I don't even like spinach. This side is a keeper! —Chelsea Puchel, Pickens, South Carolina
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Old-Fashioned Green Beans

Mom would prepare homegrown green beans using this recipe and, boy, did they ever taste good! The bacon provides rich flavor and the brown sugar a touch of sweetness. This is one irresistible side dish. —Willa Govoro, St. Clair, Missouri
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Creamed Corn

Five ingredients are all you'll need for my popular creamed corn recipe. It's wonderful no matter what the occasion is. Try it on a barbecue buffet or holiday menu. —Barbara Brizendine, Harrisonville, Missouri
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Maple-Glazed Acorn Squash

With a maple syrup and brown sugar glaze, this squash becomes pleasantly sweet. This is comfort food—easy to prepare and a tasty pairing with a pork entree. —Nancy Mueller, Menomonee Falls, Wisconsin
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Zucchini Parmesan

You'll knock their socks off with this easy-to-prep side dish that's absolutely delicious. My favorite time to make it is when the zucchini is fresh out of the garden. —Sandi Guettler, Bay City, Michigan
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Pull-Apart Garlic Bread

Pull-Apart Garlic Bread

People go wild over this golden, garlicky loaf whenever I serve it. There’s intense flavor in every bite. —Carol Shields, Summerville, Pennsylvania
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Roasted Brussels Sprouts with Cranberries & Almonds

If Brussels sprouts taste bitter to you, roast them for a gentle sweetness that goes with cranberries and almonds. This side dish won us over. —Claudia Lamascolo, Melbourne, Florida
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Pretty Autumn Soup

Carrots, squash and sweet potato combine to make a healthy and colorful soup, which I especially enjoy during the fall. —Margaret Allen, Abingdon, Virginia
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Mashed Potatoes with Garlic-Olive Oil

Garlic mashed potatoes are high on our love list. To intensify the flavor, I combine garlic and olive oil in the food processor and drizzle it on top of the potatoes. — Emory Doty, Jasper, Georgia
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Maple-Glazed Squash

Squash gets pleasantly sweet and spicy flavors from maple syrup and cinnamon in this recipe. —Betty Kay Sitzman, Wray, Colorado
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Smoky Cauliflower

The smoked Spanish paprika gives a simple side of roasted cauliflower extra depth. This is definitely a favorite. —Juliette Mulholland, Corvallis, Oregon
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Honey-Thyme Butternut Squash

This golden, honey-sweetened squash is just as hearty and comforting as your favorite potato dish. With its bright color, it makes an attractive side for special autumn meals. —Bianca Noiseux, Bristol, Connecticut
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Herb-Buttered Baby Carrots

The herb butter can be used for everything from vegetables to roast chicken, turkey, game hens—let your imagination be your guide.—Sandra Corey, Caldwell, Idaho
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Scalloped Taters

This creamy and comforting slow-cooked side tastes great with almost any main dish and is a snap to assemble with convenient frozen hash browns. It's a good way to make potatoes when your oven is busy with other dishes. —Lucinda Wolker, Somerset, Pennsylvania
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Favorite Mashed Sweet Potatoes

My family begs me to make mashed sweet potatoes at Thanksgiving and Christmas. I love this recipe because it can be made a day ahead and warmed up before the big meal. —Senja Merrill, Sandy, Utah
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Spinach-Parm Casserole

For those who ignore Popeye and won’t eat their spinach, I find that spinach with garlicky butter and Parmesan helps change their minds. —Judy Batson, Tampa, Florida
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Cheddar Creamed Corn

I brought this super easy recipe to a school potluck once and it was gone in no time. I’ve been asked to bring it to every function since. —Jessica Maxwell, Englewood, New Jersey
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Cornbread Dressing with Oysters

My father's dressing bakes separately from the turkey and is simply delicious. The secret is to prepare the corn bread first, let it cool and then crumble it to form the base for the rest of the ingredients. My father always added oysters to give the dressing a special flavor. —Nell Bass, Macon, Georgia
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Oven-Roasted Spiced Carrots

I started roasting veggies and serving them often with dinner. Now my children say, “Is it OK to finish the veggies?” Pinch me. —Joan Duckworth, Lee's Summit, Missouri

Caroline Stanko
As an Associate Digital Editor, Caroline writes and edits all things food-related and helps produce videos for Taste of Home. When she’s not at her desk, you can probably find Caroline cooking up a feast, planning her next trip abroad or daydreaming about her golden retriever, Mac.
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