Autumn Crunch Luncheon—Lunch for 4

The Autumn Crunch Luncheon is a French-inspired lunch dish perfect for fall. It features a medley of seasonal vegetables and fruits, combined in a hearty, warming meal. Its unique blend of flavors and textures captures the essence of autumn, offering a delightful culinary experience.

Meal Type






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You Need This Stuff

  • 2 cups butternut squash, cubed
  • 1 cup brussels sprouts, halved
  • 2 medium apples, cored and chopped
  • 1 large red onion, sliced
  • 4 cloves garlic, minced
  • 3 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 4 sprigs fresh thyme
  • 2 tbsp Dijon mustard
  • 1 tbsp honey
  • 1/4 cup apple cider vinegar
  • 8 slices of crusty French bread, toasted
  • 1 cup gruyere cheese, grated
  • 2 cups mixed salad greens

Do This With That Stuff

  1. ‘Preheat your oven to 400 degrees F (200 degrees C)
  2. Use your vegetable peeler to peel the butternut squash, then use your chef’s knife and cutting board to cube it
  3. Cut the brussels sprouts in half on your cutting board with your chef’s knife
  4. Core and chop the apples using your cutting board and chef’s knife
  5. Slice the red onion and mince the garlic using your cutting board and chef’s knife
  6. In a large mixing bowl, combine the cubed butternut squash, halved brussels sprouts, chopped apples, sliced red onion, minced garlic, olive oil, salt, black pepper, and fresh thyme sprigs Toss until all ingredients are well coated in oil and seasonings
  7. Spread this mixture evenly onto a baking sheet
  8. Place the baking sheet in the preheated oven Roast for about 25-30 minutes or until vegetables are tender and lightly browned Use oven mitts to remove from oven when done
  9. While vegetables are roasting, prepare the dressing: In a small mixing bowl whisk together Dijon mustard, honey, apple cider vinegar until well combined
  10. Toast slices of French bread using a large skillet over medium heat until they are golden brown on both sides Remove from heat once toasted
  11. Grate gruyere cheese using a cheese grater into a medium saucepan Melt over low heat until it becomes creamy and smooth Stir occasionally to prevent burning or sticking to the pan
  12. Spread each toasted French bread slice with melted gruyere cheese using a bread knife Arrange these slices on serving platter
  13. When vegetables are done roasting, toss them in prepared dressing until well coated
  14. Top each cheesy toast slice with mixed salad greens followed by dressed roasted vegetables
  15. Serve immediately while warm’

Obvious and Not So Obvious Variations and Pairings

Beti’s Reflections

 As an adventurous food blogger, I’m always on the hunt for unique and flavorful dishes. On a recent trip to France, I stumbled upon a quaint bistro in the heart of Paris where I discovered the Autumn Crunch Luncheon Recipe. This French Cuisine Recipe was so delightful and perfectly captured the essence of fall that I knew I had to share it with my readers.

The Autumn Crunch Luncheon is a hearty meal serving four people, perfect for those crisp autumn afternoons. It’s a vegetarian dish, making it ideal for those following a plant-based diet or anyone looking to incorporate more vegetables into their meals. However, if you have any allergies or dietary restrictions, please ensure to check all ingredients before preparing this Butternut Squash and Brussels Sprouts Dish.

This recipe features an array of fresh ingredients that each play a crucial role in creating its unique flavor profile. The butternut squash brings a sweet and nutty flavor while brussels sprouts add a delightful crunch. Apples provide a tart freshness that balances out the earthy flavors of red onion and garlic. Olive oil, salt, black pepper, and fresh thyme sprigs enhance these natural flavors while Dijon mustard, honey, and apple cider vinegar create an irresistible dressing that ties everything together. The dish is served on toasted French bread topped with melted gruyere cheese for added richness and accompanied by mixed salad greens for some lightness.

To prepare this Roasted Vegetable Salad Recipe, start by preheating your oven to 400 degrees F (200 degrees C). Peel and cube your butternut squash then halve your brussels sprouts – these steps are key in ensuring even cooking later on. Core and chop your apples then slice your red onion and mince your garlic – these will add layers of flavor to your dish. Toss all these ingredients together with olive oil, salt, black pepper, and fresh thyme sprigs before spreading them evenly onto a baking sheet for roasting until tender and lightly browned.

While the vegetables are roasting away in the oven, whisk together Dijon mustard, honey, apple cider vinegar for your dressing – this will give your roasted vegetables an extra punch of flavor! Toast slices of French bread until golden brown then spread each slice with creamy melted gruyere cheese – this Gruyere Cheese Toast Recipe is what makes this dish truly special! Once everything is ready, assemble by topping each cheesy toast slice with mixed salad greens followed by dressed roasted vegetables.

And voila! Your Autumn Crunch Luncheon is ready to be savored! This French-inspired dish offers not only an explosion of flavors but also an array of textures that will leave you craving more! Whether you’re looking for Healthy Fall Lunch Recipes or simply want to try something new from Vegetarian French Cuisine Recipes collection – this recipe is definitely worth trying! So why wait? Get into your kitchen now and let’s make some Autumn Crunch Luncheon!

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Editors Note:

This recipe has not yet been reviewed by a human.

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