Putting the comfort in your fall menu

By Justin Segelstrom

I love this time of year. There's something about the crisp air, the changing leaves, and the shorter days that just makes me want to dive headfirst into cooking all the comfort food I can. Fall is when I feel most inspired in the kitchen, and it's hands down my favorite season to cook in. The flavors of the season are just so rich and satisfying – you’ve got earthy squashes, sweet apples, warm spices like cinnamon and nutmeg – it’s food that feels like a cozy blanket on a chilly day. And the best part? Fall food is meant to be shared. Whether it's a family dinner or just something special for yourself, there's something about a warm dish in autumn that brings people together.

This month, I’m sharing three of my favorite fall recipes: Butternut Squash and Hazelnut Lasagna, Pumpkin Pancakes, and a classic Apple Pie. These dishes are my go-tos when the temperature drops and I want to cook something that feels both indulgent and wholesome. They’re full of flavor, and each one highlights the best of the season's ingredients. Whether you're making a rich lasagna for dinner or a stack of fluffy pancakes on a lazy Sunday morning, these recipes are guaranteed to hit the spot.

Butternut Squash and Hazelnut Lasagna

Let’s be honest – this lasagna is a bit of a project, but it’s so worth it. There’s no shame in taking shortcuts, though! If you’ve ever worked with butternut squash, you know it’s kind of a pain. Forget using a potato peeler – that takes forever! I like to cut the squash in half, stand it up, and peel it with a sharp knife. Or, better yet, buy it pre-cut. Just make sure to chop it into smaller pieces for the lasagna. For the noodles, you can use regular lasagna noodles, but I like the no-boil ones because they are consistently flat and make nice even layers. They also save time, which is good because this can be a time consuming recipe. The herbs in this dish are what really bring it to life. I like to go heavy on the parsley and sage, sometimes even doubling up on the fresh sage and adding a teaspoon of dried rubbed sage for extra depth. And if you can’t find hazelnuts (they seem to be getting scarce!), walnuts are a great substitute.

Ingredients:

• 1 large onion, chopped
• 3 tbsp unsalted butter
• 3 lbs butternut squash, peeled, seeded, and cut into 1/2-inch pieces
• 1 tsp minced garlic
• 1 tsp salt
• ¼ tsp white pepper
• 2 tbsp fresh parsley, chopped
• 4 tsp fresh sage, chopped (or more if you love sage as much as I do)
• 1 cup hazelnuts, toasted and chopped (or substitute with walnuts)

For the sauce:

• 1 tsp minced garlic
• 3 tbsp unsalted butter
• 5 tbsp flour
• 5 cups milk
• 1 bay leaf
• 1 tsp salt
• ⅛ tsp white pepper

For assembly:

• ½ lb mozzarella, grated
• 1 cup Parmigiano-Reggiano, grated
• 12 sheets no-boil lasagna

Instructions:

1. Prepare the filling: Cook the onion in butter over medium heat until softened. Add the squash, garlic, salt, and pepper. Cook for about 15 minutes, until the squash is tender but still firm. Stir in the parsley, sage, and hazelnuts, then set aside to cool.
2. Make the sauce: In a saucepan, melt the butter, add the garlic, and cook for about a minute. Stir in the flour and cook for another 2-3 minutes. Slowly whisk in the milk, add the bay leaf, and bring the mixture to a boil, stirring constantly. Let it simmer until thickened, then remove the bay leaf.
3. Assemble the lasagna: Preheat the oven to 425°F. In a 9x13 baking dish, spread a little sauce on the bottom, then layer with lasagna sheets, filling, more sauce, and cheese. Repeat until you’ve got three layers, finishing with a layer of cheese on top.
4. Bake: Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for another 10-15 minutes, until the top is golden and bubbly. Let it rest for 15-20 minutes before slicing.

Pumpkin Pancakes

These pancakes are the ultimate fall breakfast. They’re light, fluffy, and packed with pumpkin flavor. And let me tell you, they smell amazing while they’re cooking. My girls love them a little on the sweeter side, so I’ll often add an extra tablespoon of sugar. If you’re looking for even more flavor, try subbing in pumpkin pie spice for the individual spices in the recipe – it’s an easy swap, and it adds a little extra warmth to every bite.

These pancakes are perfect for a lazy weekend breakfast, and they come together really quickly. The batter is super easy to mix up, and you can have a stack of golden-brown pancakes on the table in no time. Whether you top them with maple syrup, whipped cream, or just a little butter, they’re a fall favorite that’s sure to become a tradition.

Ingredients:

• 1½ cups all-purpose flour
• 2 tbsp sugar (or more if you like them sweeter)
• 1½ tsp baking powder
• ¾ tsp baking soda
• ¾ tsp kosher salt
• 1½ tsp ground cinnamon
• 1 tsp ground ginger
• ⅛ tsp nutmeg (or substitute with pumpkin pie spice)
• 1½ cups buttermilk
• ¾ cup pumpkin puree
• 2 eggs
• 3 tbsp melted butter
• 1 tsp vanilla extract

Instructions:

1. Mix the dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and spices.
2. Mix the wet ingredients: In a separate bowl, whisk together the buttermilk, pumpkin puree, eggs, melted butter, and vanilla.
3. Combine: Pour the wet ingredients into the dry ingredients and gently fold them together. Be careful not to overmix – it’s okay if the batter is a little lumpy.
4. Cook: Heat a lightly greased skillet over medium heat. Drop about ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook the other side until golden brown. Serve warm with your favorite toppings.

The Best Apple Pie

I’ve made a lot of apple pies in my time, and this one is always my go-to. There’s just something about it – the flaky crust, the perfectly spiced apples, the buttery, caramel-like filling – it’s everything you want in an apple pie. I’ve experimented with different types of apples, and it always turns out great, so don’t be afraid to switch things up based on what you like or what’s available. Sometimes I’ll even use a mix of different apples to add a little variety to the flavor.

This pie is a little bit of work, but trust me, it’s worth it. There’s something so satisfying about making a pie from scratch, and the smell of it baking in the oven is just incredible. Whether you serve it warm with a scoop of vanilla ice cream or enjoy it on its own, this apple pie is the perfect way to celebrate the flavors of fall.

Ingredients:

• 8 small Granny Smith apples, peeled, cored, and sliced
• ½ cup unsalted butter
• 3 tbsp flour
• ½ cup white sugar
• ½ cup brown sugar
• ¼ cup water
• 1 double-crust pie pastry

Instructions:

1. Prepare the apples: Preheat your oven to 425°F. Peel, core, and slice the apples. Set them aside.
2. Make the filling: In a saucepan, melt the butter over medium heat. Stir in the flour to form a paste, then add the sugars and water. Bring to a boil, then reduce the heat and let it simmer for a few minutes until thickened.
3. Assemble the pie: Line a pie pan with one crust. Fill it with the sliced apples, then lay the second crust over the top, making a lattice if you like. Slowly pour the sugar-butter mixture over the top of the crust.
4. Bake: Bake at 425°F for 15 minutes, then reduce the heat to 350°F and bake for another 35-45 minutes, until the apples are tender and the crust is golden brown.

These recipes are all about celebrating the flavors of the season. Whether you're making a hearty lasagna, a stack of fluffy pancakes, or a classic apple pie, these dishes are sure to bring a little comfort to your table this fall. Happy cooking!

Justin Segelstrom is a chef who lives in Bismarck.

Follow him on Instagram at @mycompletecooking and on Facebook at My Complete Cooking

His posts appear on the last Friday of each month at On Your Table.

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