Fall might just be one of the best seasons for grilling. As the weather cools and seasonal produce hits its peak, the grill offers a fresh way to enjoy the flavors of autumn. Apples, pears, squash, sweet potatoes, Brussels sprouts, and pumpkin develop richer flavor with a little heat and char.
From delicious sides to a sweet treat, these fall favorites prove the grill still has plenty of work to do after summer ends. Fire up your grill and discover six seasonal ingredients worth adding to your fall menu.
Grilled Pears with Goat Cheese, Honey, and Walnuts
Serves: 4
Prep time: 10 minutes
Cook time: 6-8 minutes
Ingredients
- 4 ripe but firm pears
- 1 tbs olive oil
- 4 oz goat cheese
- ¼ walnuts
- 3 tbs honey
Instructions
- Preheat the grill to medium heat, about 375-400 F.
- Slice the pears in half lengthwise.
- Lightly brush the cut sides with olive oil.
- Place the pears cut side down on the grill and cook for 3-4 minutes. Flip and grill for another 2-3 minutes, until slightly softened.
- Transfer to a serving platter and sprinkle with crumbled goat cheese.
- Drizzle with honey and finish with walnuts and enjoy.
Charred Balsamic Brussels Sprouts with Crispy Shallots
Serves: 4-6
Prep time: 15 minutes
Cook time: 15 minutes
Ingredients
- 1 ½ lbs Brussels sprouts, trimmed and halved
- 2 tbs olive oil
- ½ tsp salt
- ¼ tsp black pepper
- 1 large shallot, thinly sliced
- 2 tbs balsamic vinegar
- 1 tsp Dijon mustard
- 1 tbs olive oil
- 1 tsp fresh lemon juice
- 1 tbs chopped parsley
Instructions
- Preheat the grill to medium heat, about 400°F.
- Bring a pot of salted water to a boil and blanch the Brussels sprouts for 3-4 minutes. Drain and pat thoroughly dry.
- Toss the Brussels sprouts with olive oil, salt, and black pepper.
- Place the sprouts directly on the grill grates, cut side down. Grill for 4-5 minutes without moving them to develop a deep char.
- Flip and grill for another 3-5 minutes, or until the centers are tender and the outer leaves are crisp.
- While the Brussels sprouts grill, heat a small amount of olive oil in a skillet over medium heat. Add the sliced shallot and cook until golden and crisp. Transfer to a paper towel-lined plate.
- Whisk together the balsamic vinegar, Dijon mustard, extra virgin olive oil, and lemon juice.
Grilled Pumpkin with Whipped Feta & Thyme
Serves: 4-6
Prep time: 15 minutes
Cook time: 15-20 minutes
Ingredients
- 1 small sugar or pie pumpkin
- 2 tbs olive oil
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- 4 oz feta cheese
- ¼ cup plain Greek yogurt
- 1 tbsp lemon juice
- 1 tsp fresh thyme for garnishing
Instructions
- Preheat the grill to medium heat, about 375-400 F.
- Cut the pumpkin in half and remove the seeds and stringy center. Cut each half into 1-inch-thick wedges.
- Brush the pumpkin wedges with olive oil and season with smoked paprika, salt, and black pepper.
- Place the pumpkin directly on the grill grates. Grill for 6-8 minutes per side or until tender with lightly charred edges.
- While the pumpkin grills, add the feta, Greek yogurt, and lemon juice to a food processor. Blend until smooth and creamy.
- Spread the whipped feta onto the base of the serving bowl.
- Arrange the grilled pumpkin wedges over the whipped feta.
- Finish with thyme and black pepper.
Grilled Cinnamon Apples with Vanilla Bean Ice Cream
Serves: 4
Prep time: 10 minutes
Cook time: 8-10 minutes
Ingredients
- 3 Honeycrisp apples
- 2 tbs melted butter
- 2 tbs brown sugar
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- Pinch of salt
- Vanilla bean ice cream for serving
- Caramel sauce, optional
Instructions
- Preheat the grill to medium heat, about 375-400 F.
- Cut the apples in half, leaving the skin on.
- Combine the melted butter, brown sugar, cinnamon, nutmeg, and a pinch of salt.
- Brush the mixture over the apple wedges.
- Place the apples directly on the grill and cook for 3-5 minutes per side, or until grill marks develop and the apples are tender but still hold their shape.
- Serve warm with vanilla bean ice cream and an optional drizzle of caramel sauce.
Smoky Garlic-Grilled Sweet Potato Wedges
Serves: 4-6
Prep time: 15 minutes
Cook time: 15-20 minutes
Ingredients
- 3 large sweet potatoes
- 2 tbs olive oil
- 2 cloves of garlic, minced
- 1 tsp smoked paprika
- ½ tsp onion powder
- ½ tsp salt
- ½ tsp black pepper
- 1 tbs chopped fresh parsley
- Flaky sea salt for finishing
Instructions
Prepare the Sweet Potatoes
- Cut the sweet potatoes lengthwise into thick wedges.
- Bring a large pot of water to a boil and parboil the wedges for 5–7 minutes.
- Drain and pat completely dry.
Season the Wedges
- In a large bowl, combine the sweet potato wedges with olive oil, minced garlic, smoked paprika, onion powder, salt, and pepper.
- Toss until evenly coated.
Preheat the Wildfire Grill
- Set the grill to medium-high heat, approximately 400°F, and allow it to preheat.
Grill the Sweet Potatoes
- Place the wedges directly on the grill grates.
- Grill for 4–6 minutes per side, or until lightly charred and fork-tender.
Serve
- Transfer the grilled sweet potato wedges to a serving platter.
- Finish with freshly chopped parsley and a sprinkle of flaky sea salt.
- Serve warm with your favorite dipping sauce.
Grilled Butternut Squash with Rosemary & Sage
Serves: 4-6
Prep Time: 15 minutes
Cook Time: 15-20 minutes
Ingredients
- 1 large butternut squash
- 3 tbs olive oil
- 1 tsp fresh chopped rosemary
- 1 tsp fresh chopped sage
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbs fresh lemon juice
- ¼ cup toasted pepitas
- Fresh parsley for finishing
- Flaky sea salt for finishing
Instructions
- Preheat the grill to medium heat (about 375-400 F).
- Peel the butternut squash and remove the seeds.
- Cut into ½-inch thick slices or half moons.
- Toss the squash with olive oil, rosemary, sage, onion powder, salt, and pepper.
- Place directly on the grill and cook for 6-8 minutes per side, or until tender with lightly charred edges.
- Transfer the squash to a serving platter and drizzle with fresh lemon juice.
- Sprinkle with toasted pepitas, fresh parsley, and flaky sea salt before serving.
