Many of us have had it with the pumpkin madness. Enough already with these pumpkin-spiced lattes and pumpkin cheesecakes, ad nauseam! But that doesn't mean we're anti-autumn. Oh, no. We love the warming spices that signal sweater weather and the changing leaves (in the North). You can get cozy with your cooking and cocktails even without the perennial pumpkin-ness.
Here's how to show your fall fandom without succumbing to that fat orange squash. Even if you are pro-pumpkin, we won't judge. Your pumpkiny leanings don't mean you're opposed to other flavors too. So pick up what we're putting down.
Roasted Butternut Squash Soup
Butternut Squash is like the new black. So much cooler than that mainstream, overdone pumpkin. With a Granny Smith apple, some onion, cream, and chicken broth, you get a crazy-good soup. Get our Roasted Butternut Squash Soup recipe.
Bourbon Old Fashioned
A well-mixed, classic bourbon cocktail will warm you up with style. Some say the original cocktail contains sugar, bitters, whiskey, and water, and that may be the case. This version made by cocktail legend Dale Degroff however, adds muddled fruit and soda water for a lighter, fruitier taste. Get the recipe.
Date, Feta, and Red Cabbage Salad
Dates start popping up when the weather chills, and cabbage is usually cooked soft and kept warm for fall dishes, but ignore that. It's great crunchy and spicy with the rich, sweet dates, punctuated with salty crumbles of feta. Get the recipe.
Smoky, Hot Apple Cider with Scotch
Fall is apple harvesting season, which means it's time to go for your apple ciders too. A cinnamon stick, honey, and lemon round out the earthy pungency of Scotch. Get our Smoky, Hot Apple Cider with Scotch recipe.
Warm Quinoa Salad with Roasted Autumn Vegetables and Ginger-Scallion Dressing
There are so many more vegetables worth roasting until they're sweet and delectable other than just pumpkin. In this protein-packed, yet vegetarian, salad, you get sweet potatoes, Brussels sprouts, carrots, parsnips, and turnips — all fall favorites. Get our Warm Quinoa Salad with Roasted Autumn Vegetables recipe.
A Sazerac is practically patriotic. One of America’s earliest cocktails, the cocktail comes from historical, and ever-charming New Orleans. Peychaud’s Bitters are a key element and were created by Antoine Peychaud, a French Quarter pharmacist, who invented the cocktail in the 1830s. The Sazerac was originally made with cognac, but an insect epidemic destroyed many French vineyards and resulted in the lasting switch to rye whiskey. Get the recipe.
Sweet Potato Almond Butter Muffins
The other orange vegetable that means fall to many of us is the lovely sweet potato. This 30 minute, one-bowl recipe creates super-moist vegan muffins by using a sweet potato purée and a spoonful of salted almond butter in every bite. Ohhh yeah. It's a great snack or light breakfast. Get the recipe.
Tipsy Hazelnut Hot Chocolate
This is hot chocolate like you've never had before. It's nuts … literally. A hazelnut liqueur like Frangelico turns even more heavenly with the best spreadable invention since peanut butter: Nutella. Get our Tipsy Hazelnut Hot Chocolate recipe.
Butternut Squash Barley Risotto with Saffron
You can up the health factor of this fall favorite by using hulled barley instead of the typical arborio rice for the creamy, decadent Italian dish. Saffron makes it even more special. Get the recipe.
Spicy Carrot Hummus
This is a flexible recipe using another beloved orange vegetable, and we love that. Got a pound or so of carrots to use up? You're in luck. Make some carrot hummus, but if you're out of tahini, no worries. You can use almond butter. You'll still need some garbanzo beans, and the spice comes from that Tunisian paste, harissa. Get our Spicy Carrot Hummus recipe.
Caramel Apple Mimosa
They make so many kinds of flavored vodka these days, you gotta take advantage. Booze (caramel vodka) plus a gooey mess (caramel and cinnamon sugar) means awesomeness. Oh, and there's Champagne, apple slices, and apple cider in there too. Get the recipe.
— Head photo: Chowhound's Sweet Potato Biscuit recipe.
Amy Sowder is a New York City-based food and fitness writer who's also on Chowhound's editorial staff. She loves cheesy things, especially toasties and puns. She's trying to like mushrooms. Ice cream is a strong motivation for her running habit. Follow her on Instagram, Twitter, and her blog, What Do I Eat Now. Learn more at AmySowder.com.