Perfect Fall Recipes for Cozy Football Get-Togethers

September 30, 2013 by Kris

Well girls and guys, Fall is upon us. This means holiday decorations at stores (that have been out for months), having no clue what we’re going to be for Halloween, Pumpkin Spice Lattes, and sweet, glorious football matchups.

It also means warm and delicious home-cooked fall recipes that fill your place with appetizing aromas. You’re basically going to need more chairs—your neighbors will be over shortly after they smell what you’re cooking.

For this recipe, we wanted to find something that is easy (so you can focus on the football game) and feels like the Fall season. This recipe has acorn squash and brown sugar—just wait until those start cooking together, along with gorgonzola. GORGONZOLA. My mouth waters just typing that crumbled piece of heaven.

Here’s the recipe, and keep scrolling for a complimenting cocktail recipe below!

Roasted Acorn Squash and Gorgonzola Pizza

Serves: 4 side dish servings


  • 1 (1- pound) acorn squash (preferred, though you can use butternut squash)
  • 1/4 cup brown sugar
  • 2 tablespoon olive oil
  • 1/4 teaspoon salt, plus 1/4 teaspoon
  • 1/4 teaspoon freshly ground black pepper, plus 1/4 teaspoon
  • 1 pound pizza dough (you can make your own, but we just buy one from the grocery store)
  • 1 cup shredded whole milk mozzarella
  • 1/2 cup crumbled Gorgonzola. Maybe a full cup. Maybe we already did 🙂
  • 1-2 cups arugula (I used a little more than the 1 cup that the initial recipe called for)
  • Squeeze of lemon juice


1. Preheat the oven to 375 degrees F.

2. Slice the squash in half from top to bottom. Scoop out the seeds. Slice the squash into 1/2 to 3/4-inch wide half moons and place in a medium bowl. Toss the squash with the syrup, olive oil, red pepper flakes, 1/4 teaspoon salt, and 1/4 teaspoon pepper (NOTE: I skipped the red pepper flakes and the maple syrup. Instead, I whisked 1/4 cup of light brown sugar with about 2 tablespoons of olive oil and brushed the mixture over the squash before roasting). Place the squash on a parchment-lined baking sheet. Bake the squash until tender and golden, about 20 to 25 minutes.

3. Keep the temperature on the oven at 375 degrees F. Roll out the pizza dough on a flour dusted piece of parchment paper to a 13-inch diameter. Place the pizza and the parchment paper on a baking sheet. Sprinkle the mozzarella cheese and the Gorgonzola on the pizza dough. Bake in the oven until golden and cooked through, about 25 to 30 minutes.

4. Peel the skins off the squash. Top the cooked pizza with the cooked squash. Toss with arugula with the squeeze of lemon juice and the remaining 1/4 teaspoon salt and pepper. Slice and serve.


Now, we need something to sip while enjoying the pizza. Leave it to Martha.

This recipe sounds so “refreshingly Fall” and a perfect pairing for the pizza. The crisp white wine, with a hint of sweetness from fruits and Muscat, will compliment the squash pizza.

It’s one of those recipes that you can tinker with, if you don’t have all the ingredients. I mean, who ever has ALL of them? Just as long as you have the wine, lemons, cinnamon, cloves and fruit, it’s bound to be delicious. I mean, it’s white wine and fruit. What could go wrong? (famous last words.)

 Mulled White Wine Sangria


  • 1 cup water
  • 1/2 cup honey, preferably orange-blossom
  • Zest of 2 lemons, cut into long strips
  • 1/4 cup fresh lemon juice (from 2 lemons)
  • 4 whole star anise
  • 4 cinnamon sticks
  • 12 whole cloves
  • 2 bottles dry white wine, such as Sauvignon Blanc
  • 1 cup orange Muscat, such as Essencia
  • 1 Golden Delicious apple, cored, halved, and thinly sliced
  • 1 Bartlett pear, cored, halved, and thinly sliced
  • 2 lemons, preferably Meyer, thinly sliced crosswise
  • 12 kumquats, thinly sliced crosswise


Bring water, honey, lemon zest and juice, star anise, cinnamon sticks, and cloves to a simmer in a large saucepan over medium heat. Reduce heat to low, and cook for 15 minutes.

To serve cold: Mix spice mixture, wines, and fruit in a large pitcher. Cover, and refrigerate overnight. Transfer to a large punch bowl, and serve with ice. To serve hot: Heat spice mixture and wines in a large pot over low heat until heated through. Add fruit, and divide among mugs.