Recipes | Hannaford

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Fresh Magazine | Gather & Give Thanks | October November 2026

Check out these easy fall recipes from the October November issue of Fresh Magazine!

18 in collection

Fall Harvest

Celebrate the season with a cozy collection of fall harvest recipes, filled with the warm, comforting flavors of autumn’s freshest ingredients.

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Pumpkin Spice Recipes

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Spaghetti Squash Chicken Alfredo Rings

In this playful twist, spaghetti squash is cut into rings and roasted until tender, then filled with a creamy chicken Alfredo mixture. Baked until bubbly and golden, each ring offers a satisfying combo of earthy-sweet squash and a rich, cheesy filling.

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Slow Cooker Vegetarian Chili Mac and Cheese

This easy slow cooker dump recipe combines the best of creamy mac and cheese and homemade chili. Black beans and kidney beans add protein and fiber to this vegetarian dinner.

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Chili Tostada Eggs

Spice up your morning with these easy breakfast tostadas. Eggs and beans deliver a double dose of protein, while tostadas bring a satisfying crunch and enchilada sauce adds a zesty kick.

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Roasted Butternut Squash Soup

Cozy up in the kitchen with this delectable soup that’s vegetarian-friendly. Pumpkin seeds add crunch and protein.

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3 Ways to Top Pumpkin Pie

Three simple, stunning toppings transform store-bought or homemade pumpkin pie into a showstopping holiday dessert. From flaky crust cutouts to toasted meringue to pepita brittle, you can pick your favorite or try all three.

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Autumn Apple Cheesecake

This creamy spiced cheesecake is the ultimate fall dessert, layered over caramelized apples and a buttery graham cracker crust. Warm notes of cardamom, cinnamon and cloves make every bite taste like the season.

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Jellied Cranberry Sauce

Fresh cranberries are cooked down and set into a beautiful, sliceable mold, just like the canned classic. It’s a nostalgic holiday staple with a homemade upgrade.

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Sour Cream and Onion Mashed Potatoes

These creamy, buttery mashed potatoes are inspired by the beloved sour cream and onion chips. Rich, fluffy and full of flavor, they’re guaranteed to steal the show on the table.

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Roasted Butternut Squash Panzanella Salad…

Part stuffing, part salad – this fall dish layers roasted butternut squash, hearty kale and herbed stuffing cubes with a tangy maple-Dijon dressing. It’s the best of both worlds in one bowl.

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Fresh Magazine | Gather & Give Thanks | October November 2026