Fall is coming, which means it is time to pull out your beloved fall recipes, utilizing fall favorite ingredients like apples, squash, pumpkins, nutmeg and maple. If you are looking for some new recipes to add to your arsenal of fall recipes, you have come to the right place. Two of DC’s best chefs have provided great fall recipes that are fun for the whole family to make and enjoy. Summer produce may be gone, but thanks to these two chefs, you will be eating well even in the cooler months!
Brian Cooke
City Tap House
901 9th St. N.W.
Washington, DC 20001
(202) 733-5333
www.citytaphousedc.comBrian Cooke has worked in the food industry since he was 15 years old. He graduated from the Culinary Institute of America in Hyde Park, New York, and since then has been working in restaurants throughout the east coast. In 2006, Cooke was hired to oversee the menu development for a number of restaurants, including City Tap House DC, which is a local favorite in the area, known for having great food and drinks. Here is his recipes for roasted butternut squash pierogis. Cooke says, “This recipe is great for the whole family…. You can make a bunch and freeze them, serve them up as an hors dourvers at your next party or just cook them up for dinner with the family. Any way you serve them, you can guarantee they will be a hit with family young and old.”

Roasted Butternut Squash PierogisServes 4 people

Squash Filling Ingredients:

  • 3 lbs butternut squash
  • 2 Tbsp. butter, softened
  • 1 tsp. garam masala
  • ½ tsp. salt, kosher
  • ½ tsp. black pepper, fresh ground
  • 2 Tbsp. butter, melted
  • 3 cups Spanish onions, small dice
  • 1½ Tbsp. garlic, chopped
  • ½ Tbsp. garam masala
  • ½ tsp. nutmeg, ground
  • ¼ tsp. cinnamon, ground
  • 2 Tbsp. sage, chopped
  • 1 tsp. salt, kosher
  • ½ tsp. black pepper, fresh ground
  • 1½ cups bandaged wrapped cheddar, grated
  • 1 cup toasted bread crumbs, fine ground

Pierogi Dough Ingredients:

  • 1 cups sour cream
  • 4 whole eggs, lightly beaten
  • ¼ tsp. turmeric powder
  • 1 Tbsp. butter, melted
  • 1 tsp. salt, kosher
  • 4 cups flour, all purpose, sifted

Pickled Meyer lemons Ingredients:

  • 3 Meyer lemons (Preserved Meyer Lemons: Note: They can be found at most Gourmet Food Shop.)
  • 5 bay leaves
  • ½ tsp. cumin seeds, toasted
  • ½ tsp. coriander seeds, toasted
  • 1 cup salt, kosher

Sauce Ingredients:

  • ½ cup butter
  • 1 cup pecans, toasted and chopped
  • ½ cup sage, rough chopped
  • 2 Tbsp. pickled lemons, minced
  • ½ tsp. salt, kosher
  • ¼ tsp. black pepper, fresh ground


  1. Cut the squash lengthwise, scoop and discard seeds. Place on a baking pan cut side up.
  2. Mix the butter, garam masala, salt and pepper and brush on the squash.
  3. Bake in a 350-degree oven and cook until tender (about an hour).
  4. Peel the skin and pass the squash through a food mill. Allow the mixture to cool down.
  5. Heat the oil in a medium sauce pot, and then add onions.
  6. Lightly caramelize the onions.
  7. Add the garlic, garam masala, nutmeg, cinnamon, salt and pepper.
  8. Stir and cook for two more minutes.
  9. Stir in the sage, then remove from heat and allow the mixture to cool down.
  10. Combine squash, onions, cheese and breadcrumbs.
  11. Mix well and adjust seasoning to taste.
  12. For the dough, mix together the eggs, sour cream and the turmeric powder.
  13. Add in the salt and flour.
  14. Mix by hand until the dough ball is formed.
  15. Cover dough and allow to rest in the refrigerator for a half hour.
  16. To make the pierogi, roll out the dough thin with additional flour to keep it from sticking.
  17. Using a three and a half inch round cutter cut circles out of the sheets of dough.
  18. Place about one tablespoon of filling in the center of the circle, and then fold the dough over creating a half moon shape. Seal by pressing the edges together with a fork.
  19. Reserve covered and refrigerate. Note: Due to the softness of the dough no egg wash is needed.
  20. For the Meyer Lemons, first cut them lengthwise and juice, reserving the liquid.
  21. In a mixing bowl, combine all the ingredients and pack in an airtight container.
  22. Allow two weeks to pickle. When ready, remove the white pith so that only the yellow skin remains, then mince.
  23. To prepare the dish cook sixteen pierogi in salted boiling water for about five minutes.
  24. Meanwhile heat two large pans. In the first pan, add two tablespoons butter. Then add drained pierogi. Saute them until lightly caramelized on both sides. Remove from pan and reserve hot.
  25. In the second pan add the butter and allow it to brown (do not burn the butter), then add the pecans. When the butter begins to foam add sage and lemon. Season to taste with salt and pepper. Add and toss the pierogi in the sauce.
  26. Place four pierogi per plate with the sauce.

Related: Ask A Washington, D.C. Chef: Your Best Chili Recipe 

Brad Deboy
Blue Duck Tavern
1201 24th St. N.W.
Washington, DC 20037
(202) 419-6755
www.hyatt.comChef de cuisine Brad Deboy has worked in restaurants as a chef for years before finally coming to Blue Duck Tavern in 2013. At Blue Duck Tavern, he has used his culinary skills to create a menu full of fresh and seasonal dishes utilizing local farm to table ingredients. The recipe he has provided is a simple but delicious fall dish that the kids can help make, and everyone in the family will love.

Roasted Sweet Potatoes


  • 6 sweet potatoes peeled cut in 8 pieces
  • 1 cup maple syrup
  • 1/2 lb. butter
  • 2 sticks cinnamon
  • 2 bay leaf
  • 4 sprigs thyme
  • ½ cup brown sugar
  • 1 tablespoon salt
  • 1 pinch cayenne pepper
  • 1/3 bag marshmallows


  1. Cook everything but sweet potatoes and marshmallows on medium heat until all is melted and combined.
  2. Pour over sweet potatoes in a heat resistant bowl and toss for 2 minutes until the sweet potatoes are covered.
  3. Lay out into a baking pan big enough so the sweet potatoes have one even layer.
  4. Bake at 350 covered for 20 minutes, then uncover and bake with marshmallows for 10 minutes.

Related: Ask A DC Chef: Best Healthy Smoothie Recipe 

Priya Konings is a freelance writer and restaurant critic in Washington D.C. Her work can be found at Examiner.com.