50+ Irresistible Fall Blackstone Recipes to Celebrate the Season

As the leaves begin to change and the air turns crisp, it’s time to embrace the warm, comforting flavors of fall.

Cooking outdoors on your Blackstone griddle is a fantastic way to enjoy the season while savoring the delicious meals it offers.

From hearty breakfast options to savory sides and sweet desserts, the versatility of the Blackstone makes it perfect for creating a variety of fall recipes.

This article will explore 50+ fall Blackstone recipes that celebrate the bounty of the season.

Whether you’re planning a festive gathering, a cozy family dinner, or just a delightful weekend brunch, you’ll find inspiration and mouthwatering ideas to elevate your autumn cooking.

Get ready to fire up your griddle and create dishes that are not only flavorful but also highlight seasonal ingredients.

We’ll dive into recipes that feature pumpkin, squash, apples, and all the other autumnal favorites, ensuring your menu is packed with fall-inspired goodness.

50+ Irresistible Fall Blackstone Recipes to Celebrate the Season

Embracing the flavors of fall on your Blackstone griddle opens up a world of culinary possibilities that are sure to delight family and friends.

With 50+ fall Blackstone recipes to choose from, you can easily create delicious meals that celebrate the season’s harvest.

From savory to sweet, each recipe brings its own unique taste and warmth, making it perfect for gatherings or quiet evenings at home.

As you explore these recipes, remember that cooking is not just about the food; it’s also about creating memories and sharing moments with loved ones.

So gather your ingredients, fire up the griddle, and let the comforting scents of fall fill your kitchen and outdoor space.

Pumpkin Pancakes on the Blackstone

Pumpkin pancakes bring the essence of fall to your breakfast table, and cooking them on a Blackstone griddle adds a delightful twist. The high heat and even cooking surface of the Blackstone ensure golden-brown pancakes with a crisp exterior and fluffy interior. These pancakes are lightly spiced with cinnamon and nutmeg, making them perfect for chilly fall mornings.

Recipe:

• Ingredients:
  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup pumpkin puree
  • 1 egg
  • 1 cup milk
  • 1 tablespoon melted butter
  • Maple syrup and whipped cream for serving

Instructions:

1. Preheat your Blackstone griddle to medium heat.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a separate bowl, combine the pumpkin puree, egg, milk, and melted butter.
4. Gradually add the wet ingredients to the dry ingredients, stirring just until combined.
5. Lightly grease the griddle with butter or oil, then pour about 1/4 cup of the batter onto the griddle for each pancake.
6. Cook for 2-3 minutes on each side until golden brown and cooked through.
7. Serve hot with maple syrup and a dollop of whipped cream.

Pumpkin pancakes on the Blackstone griddle make for a perfect autumn breakfast. The gentle spices combined with the rich pumpkin flavor create a cozy, comforting dish that’s perfect for a weekend brunch or a family gathering. Pair them with warm maple syrup and enjoy the taste of fall in every bite.

Apple Cider Glazed Pork Chops on the Blackstone

Apple cider-glazed pork chops are the epitome of a savory fall meal, blending the sweet, tangy flavors of cider with the hearty richness of pork. The Blackstone griddle allows for an even sear, locking in the juiciness of the meat while creating a caramelized crust from the cider glaze. This recipe is perfect for a cool evening when you’re craving something warm and filling with a touch of autumn sweetness.

Recipe:

• Ingredients:
  • 4 bone-in pork chops
  • 1 cup apple cider
  • 2 tablespoons brown sugar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon fresh thyme leaves
  • Salt and pepper, to taste
  • Olive oil for greasing

Instructions:

1. Preheat your Blackstone griddle to medium-high heat.
2. Season the pork chops generously with salt and pepper.
3. In a small saucepan, combine the apple cider, brown sugar, Dijon mustard, apple cider vinegar, and thyme. Bring to a boil, then reduce to a simmer and cook for about 10 minutes until it thickens into a glaze.
4. Lightly oil the griddle and place the pork chops on it. Cook for 4-5 minutes per side, until nicely browned and cooked through (internal temperature of 145°F).
5. Brush the apple cider glaze onto the pork chops during the last few minutes of cooking, allowing the glaze to caramelize slightly.
6. Remove the pork chops from the griddle and let them rest for a few minutes before serving.

These apple cider-glazed pork chops are an excellent way to bring the flavors of fall to your Blackstone grill. The sweet glaze balances the savory pork perfectly, while the slight smokiness from the griddle adds depth to the dish. Serve these pork chops alongside roasted vegetables or mashed potatoes for a satisfying autumn dinner.

Maple-Roasted Brussels Sprouts on the Blackstone

Brussels sprouts become a fall favorite when roasted with a drizzle of maple syrup, creating a crispy, caramelized dish that’s both sweet and savory. Using a Blackstone griddle allows you to roast these sprouts evenly while giving them a delightful smoky char. Maple-roasted Brussels sprouts are a perfect side dish for any autumn meal, packed with flavor and a hint of sweetness from the syrup.

Recipe:

• Ingredients:
  • 1 lb Brussels sprouts, trimmed and halved
  • 2 tablespoons olive oil
  • 2 tablespoons pure maple syrup
  • 1 tablespoon balsamic vinegar
  • Salt and pepper, to taste
  • 1/4 cup chopped pecans (optional)

Instructions:

1. Preheat your Blackstone griddle to medium heat.
2. Toss the Brussels sprouts with olive oil, salt, and pepper in a large bowl.
3. Place the Brussels sprouts on the griddle, cut side down, and cook for 8-10 minutes, turning occasionally, until they are crispy and golden brown.
4. In a small bowl, mix together the maple syrup and balsamic vinegar.
5. Drizzle the syrup mixture over the Brussels sprouts and toss to coat evenly.
6. Let the sprouts cook for another 2-3 minutes to allow the glaze to caramelize slightly.
7. If desired, sprinkle chopped pecans over the top before serving.

Maple-roasted Brussels sprouts on the Blackstone offer a perfect balance of crispy texture and rich, fall-inspired flavors. The combination of maple syrup and balsamic vinegar adds a sweet yet tangy glaze to the sprouts, making this dish a delightful addition to your autumn dinner table. Serve them alongside roasted meats or other seasonal vegetables for a complete meal.

Sweet Potato Hash on the Blackstone

Sweet potato hash is a vibrant and hearty dish that celebrates the flavors of fall. Cooking it on a Blackstone griddle enhances the natural sweetness of the potatoes while giving them a lovely caramelization. This colorful hash, combined with bell peppers, onions, and spices, makes for a fantastic side dish or a filling breakfast option topped with eggs. It’s the perfect way to start a brisk autumn morning.

Recipe:

• Ingredients:
  • 2 medium sweet potatoes, peeled and diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 small onion, diced
  • 2 tablespoons olive oil
  • 1 teaspoon paprika
  • 1/2 teaspoon cumin
  • Salt and pepper, to taste
  • Fresh parsley, chopped (for garnish)
  • Eggs (optional, for serving)

Instructions:

1. Preheat your Blackstone griddle to medium heat.
2. In a large bowl, toss the diced sweet potatoes, bell peppers, onion, olive oil, paprika, cumin, salt, and pepper until evenly coated.
3. Spread the mixture evenly on the griddle and cook for 15-20 minutes, stirring occasionally, until the sweet potatoes are tender and slightly crispy.
4. If desired, crack a few eggs onto the griddle and cook until the whites are set and the yolks are cooked to your liking.
5. Serve the hash hot, garnished with fresh parsley, alongside the cooked eggs.

Sweet potato hash on the Blackstone is a fantastic way to embrace the flavors of fall in a simple, delicious meal. The combination of sweet and savory ingredients creates a satisfying dish that’s perfect for breakfast, brunch, or even as a side for dinner. With the option to add eggs on top, this hash can easily become a hearty meal that fuels your day.

Butternut Squash Fritters on the Blackstone

Butternut squash fritters are a delightful autumn treat, bringing together the sweetness of squash and a blend of warm spices. Cooking them on a Blackstone griddle allows for a perfectly crispy exterior while keeping the inside moist and flavorful. These fritters make for a great appetizer or snack and can be served with a yogurt or sour cream dip for added creaminess.

Recipe:

• Ingredients:
  • 2 cups butternut squash, grated
  • 1/2 cup all-purpose flour
  • 1/4 cup grated Parmesan cheese
  • 1 egg, beaten
  • 2 green onions, chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • Salt and pepper, to taste
  • Olive oil for frying

Instructions:

1. Preheat your Blackstone griddle to medium heat.
2. In a large bowl, combine the grated butternut squash, flour, Parmesan cheese, egg, green onions, garlic powder, paprika, salt, and pepper. Mix until well combined.
3. Lightly oil the griddle and scoop about 1/4 cup of the mixture onto the griddle for each fritter, flattening them slightly with a spatula.
4. Cook for 4-5 minutes on each side, or until golden brown and crispy.
5. Remove from the griddle and drain on paper towels if necessary. Serve warm with a yogurt or sour cream dip.

Butternut squash fritters are a delicious way to incorporate seasonal produce into your meals. The Blackstone griddle provides an excellent cooking surface for achieving that ideal crispy texture while ensuring the fritters remain moist and flavorful inside. Whether enjoyed as an appetizer, side dish, or even a main course, these fritters are sure to impress and satisfy any autumn craving.

Maple-Glazed Carrots on the Blackstone

Maple-glazed carrots are a simple yet elegant side dish that perfectly complements fall meals. The natural sweetness of the carrots shines through when cooked on a Blackstone griddle, and the addition of maple syrup creates a delicious glaze that caramelizes beautifully. This dish is not only visually appealing but also adds a burst of flavor to your autumn dinner spread.

Recipe:

• Ingredients:
  • 1 lb baby carrots (or sliced regular carrots)
  • 2 tablespoons butter
  • 1/4 cup pure maple syrup
  • 1 tablespoon fresh lemon juice
  • Salt and pepper, to taste
  • Fresh thyme or parsley for garnish (optional)

Instructions:

1. Preheat your Blackstone griddle to medium heat.
2. In a large bowl, combine the carrots, melted butter, maple syrup, lemon juice, salt, and pepper. Toss to coat the carrots evenly.
3. Spread the carrots on the griddle and cook for about 10-12 minutes, turning occasionally, until they are tender and caramelized.
4. Once the carrots are done, remove them from the griddle and drizzle with any remaining maple syrup.
5. Garnish with fresh thyme or parsley before serving.

Maple-glazed carrots on the Blackstone are a wonderful addition to any fall feast. The combination of the sweet maple syrup and the earthy flavor of the carrots creates a delightful side dish that pairs well with roasted meats and other hearty dishes. The vibrant color and flavor will make this dish a standout on your holiday table, impressing guests and family alike while celebrating the season’s bounty.

Stuffed Acorn Squash on the Blackstone

Stuffed acorn squash is a hearty and visually stunning dish perfect for fall gatherings. The natural sweetness of the acorn squash pairs beautifully with savory stuffing made from quinoa, cranberries, and nuts, all cooked to perfection on the Blackstone griddle. This recipe is not only delicious but also vegetarian-friendly, making it a great option for various dietary preferences during festive meals.

Recipe:

• Ingredients:
  • 2 acorn squashes, halved and seeds removed
  • 1 cup cooked quinoa
  • 1/2 cup dried cranberries
  • 1/2 cup chopped walnuts or pecans
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cinnamon
  • 1 teaspoon olive oil
  • Salt and pepper, to taste
  • Fresh parsley for garnish

Instructions:

1. Preheat your Blackstone griddle to medium heat.
2. Drizzle the inside of the acorn squash halves with olive oil and season with salt and pepper. Place the halves cut side down on the griddle. Cook for 20-25 minutes or until the flesh is tender and easily pierced with a fork.
3. While the squash cooks, heat olive oil in a skillet on the griddle and sauté the diced onion and garlic until fragrant and translucent.
4. In a bowl, combine the cooked quinoa, sautéed onion and garlic, dried cranberries, chopped nuts, cinnamon, salt, and pepper. Mix well.
5. Once the squash is done, carefully flip the halves cut side up. Stuff each half with the quinoa mixture.
6. Cook the stuffed squash on the griddle for an additional 5-10 minutes to heat the filling through.
7. Garnish with fresh parsley before serving.

Stuffed acorn squash on the Blackstone is an ideal dish for fall celebrations, bringing a beautiful presentation and robust flavors to the table. The combination of savory stuffing with the sweet, tender squash creates a well-balanced meal that can serve as a centerpiece for vegetarian options. This dish is not only nutritious but also embodies the spirit of autumn, making it perfect for gatherings with family and friends.

Cinnamon Apple Slices on the Blackstone

Cinnamon apple slices are a delightful fall dessert that is quick and easy to prepare on the Blackstone. The griddle’s heat enhances the natural sweetness of the apples while the cinnamon creates an aromatic experience. This dessert can be served warm on its own, over vanilla ice cream, or as a topping for pancakes and waffles, making it a versatile addition to any autumn meal.

Recipe:

• Ingredients:
  • 4 medium apples (such as Honeycrisp or Granny Smith), cored and sliced
  • 2 tablespoons butter
  • 2 tablespoons brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg (optional)
  • Pinch of salt
  • Vanilla ice cream for serving (optional)

Instructions:

1. Preheat your Blackstone griddle to medium heat.
2. In a large bowl, toss the apple slices with brown sugar, cinnamon, nutmeg, and salt until well coated.
3. Melt the butter on the griddle, then add the apple slices in a single layer.
4. Cook for 5-7 minutes, flipping occasionally until the apples are tender and caramelized.
5. Remove from the griddle and serve warm, with a scoop of vanilla ice cream if desired.

Cinnamon apple slices cooked on the Blackstone offer a warm and comforting dessert that captures the essence of fall in every bite. The combination of tender, caramelized apples and fragrant spices makes for a delightful treat that can elevate any meal. Whether enjoyed on their own or paired with ice cream, these apple slices are sure to be a hit at your fall gatherings.

Grilled Vegetable Medley on the Blackstone

A grilled vegetable medley is an excellent way to showcase the vibrant produce of the fall harvest. Cooking on the Blackstone allows for even charring and caramelization, enhancing the natural flavors of the vegetables. This colorful dish can serve as a side for any main course or be tossed into salads or grain bowls, making it a versatile addition to your autumn menu.

Recipe:

• Ingredients:
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 zucchini, sliced
  • 1 yellow squash, sliced
  • 1 red onion, cut into wedges
  • 1 cup cherry tomatoes
  • 3 tablespoons olive oil
  • 2 teaspoons balsamic vinegar
  • 1 teaspoon Italian seasoning
  • Salt and pepper, to taste

Instructions:

1. Preheat your Blackstone griddle to medium-high heat.
2. In a large bowl, combine all the sliced vegetables. Drizzle with olive oil, balsamic vinegar, Italian seasoning, salt, and pepper. Toss to coat.
3. Spread the vegetables in a single layer on the griddle. Cook for 8-10 minutes, flipping occasionally until they are tender and slightly charred.
4. Remove the vegetables from the griddle and let them cool slightly before serving.

Grilled vegetable medley on the Blackstone is a delightful way to enjoy the seasonal bounty of fall. The high heat of the griddle brings out the natural sweetness of the vegetables, creating a dish that is not only colorful but also packed with flavor. Serve it alongside your favorite protein or mix it into salads for a healthy, seasonal addition to your meals. This medley showcases the beauty of fall produce, making it a perfect complement to any autumn feast.

Pumpkin Spice Pancakes on the Blackstone

Pumpkin spice pancakes are a warm and cozy breakfast option that perfectly captures the flavors of fall. Made with real pumpkin puree and aromatic spices, these pancakes are fluffy, flavorful, and incredibly satisfying. Cooking them on the Blackstone griddle allows for an even cook and delicious caramelization, creating the perfect start to a crisp autumn morning. Serve them with maple syrup or whipped cream for a delightful treat.

Recipe:

• Ingredients:
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1 cup milk
  • 1/2 cup pumpkin puree
  • 1 large egg
  • 2 tablespoons sugar
  • 2 tablespoons melted butter
  • Maple syrup for serving

Instructions:

1. Preheat your Blackstone griddle to medium heat.
2. In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, ginger, and salt.
3. In another bowl, combine the milk, pumpkin puree, egg, sugar, and melted butter until well mixed.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.
5. Lightly grease the griddle with butter or cooking spray. Pour about 1/4 cup of batter for each pancake onto the griddle.
6. Cook for 2-3 minutes, or until bubbles form on the surface. Flip and cook for an additional 2-3 minutes until golden brown.
7. Serve warm with maple syrup or whipped cream.

Pumpkin spice pancakes cooked on the Blackstone are a delightful way to celebrate the flavors of fall while enjoying a hearty breakfast. The blend of spices and pumpkin creates a comforting dish that warms both the body and soul. Perfect for family gatherings or lazy weekend mornings, these pancakes are sure to become a seasonal favorite. Don’t forget to drizzle them with maple syrup for an extra touch of sweetness!

Maple Dijon Brussels Sprouts on the Blackstone

Maple Dijon Brussels sprouts are a delicious and nutritious side dish that elevates any fall meal. The combination of maple syrup and Dijon mustard creates a sweet and tangy glaze that perfectly complements the earthy flavors of the Brussels sprouts. Cooking them on the Blackstone griddle allows for even caramelization and a satisfying crunch, making this dish an excellent addition to your autumn table.

Recipe:

• Ingredients:
  • 1 lb Brussels sprouts, trimmed and halved
  • 2 tablespoons olive oil
  • 2 tablespoons maple syrup
  • 1 tablespoon Dijon mustard
  • Salt and pepper, to taste
  • 1/4 cup chopped pecans (optional)

Instructions:

1. Preheat your Blackstone griddle to medium-high heat.
2. In a large bowl, whisk together the olive oil, maple syrup, Dijon mustard, salt, and pepper.
3. Add the halved Brussels sprouts to the bowl and toss until well coated.
4. Spread the Brussels sprouts on the griddle in a single layer, cut side down.
5. Cook for 8-10 minutes, flipping occasionally, until they are golden brown and tender.
6. If using, sprinkle chopped pecans over the Brussels sprouts during the last 2 minutes of cooking to toast them slightly.
7. Remove from the griddle and serve warm.

Maple Dijon Brussels sprouts on the Blackstone are a fantastic way to enjoy this seasonal vegetable while adding a touch of sweetness and tanginess. The caramelization from the griddle enhances the flavor profile, making these sprouts a standout side dish at any autumn gathering. Their unique flavor combination pairs wonderfully with roasted meats or can be enjoyed on their own as a healthy and satisfying option. This recipe is sure to impress your guests and may even convert Brussels sprouts skeptics into fans!

Cheesy Corn Casserole on the Blackstone

Cheesy corn casserole is a creamy, comforting dish that embodies the essence of fall gatherings. The combination of sweet corn, creamy cheese, and a hint of spices makes this casserole a perfect side dish for any autumn meal. Cooking it on the Blackstone griddle ensures even cooking and browning, while the addition of a crunchy topping adds a delightful texture to each bite.

Recipe:

• Ingredients:
  • 2 cups corn kernels (fresh, frozen, or canned)
  • 1 cup sour cream
  • 1 cup shredded cheddar cheese
  • 1/2 cup milk
  • 1/4 cup chopped green onions
  • 1/4 cup cornmeal
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • Salt and pepper, to taste
  • 1 cup crushed cornflakes (for topping)
  • 2 tablespoons melted butter (for topping)

Instructions:

1. Preheat your Blackstone griddle to medium heat.
2. In a large bowl, mix together the corn, sour cream, cheddar cheese, milk, green onions, cornmeal, garlic powder, paprika, salt, and pepper until well combined.
3. Spread the mixture evenly onto the griddle in a greased casserole dish or a large skillet.
4. Cook for about 15-20 minutes, stirring occasionally until the mixture is heated through and bubbling.
5. In a small bowl, combine the crushed cornflakes with melted butter. Sprinkle the mixture evenly over the corn casserole.
6. Cook for an additional 5-10 minutes until the topping is golden brown and crispy.
7. Serve warm as a delicious side dish.

Cheesy corn casserole on the Blackstone is a crowd-pleasing side dish that brings comfort and warmth to any fall gathering. The creamy corn mixture paired with a crunchy topping makes each bite an enjoyable experience. This casserole is not only easy to prepare but also showcases the sweet flavors of corn that are abundant in the fall. Whether served at Thanksgiving dinner or a cozy family meal, this dish is sure to become a cherished favorite that everyone will love.

Maple-Glazed Carrots on the Blackstone

Maple-glazed carrots are a simple yet elegant side dish that highlights the natural sweetness of carrots with a rich, sticky glaze. This recipe combines the earthy flavors of carrots with the warm, sweet notes of maple syrup and butter, creating a vibrant dish that is perfect for any fall table. Cooking on the Blackstone griddle allows for even caramelization, enhancing the flavors and adding a delicious char to the carrots.

Recipe:

• Ingredients:
  • 1 lb baby carrots, peeled
  • 2 tablespoons butter
  • 3 tablespoons maple syrup
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • Fresh thyme or parsley for garnish (optional)

Instructions:

1. Preheat your Blackstone griddle to medium heat.
2. In a large bowl, toss the baby carrots with olive oil, salt, and pepper until well coated.
3. Place the carrots on the griddle in a single layer and cook for about 10-12 minutes, turning occasionally, until they start to become tender and slightly caramelized.
4. In a small bowl, mix together the melted butter and maple syrup. Drizzle this mixture over the carrots, tossing to coat.
5. Continue cooking for another 5-7 minutes until the carrots are tender and the glaze is sticky and bubbling.
6. Garnish with fresh thyme or parsley before serving.

Maple-glazed carrots cooked on the Blackstone are a delightful addition to any fall meal. The sweet, sticky glaze enhances the natural flavors of the carrots, making them a standout side dish that complements savory mains beautifully. This recipe is not only quick and easy to prepare, but it also brings a touch of elegance to your autumn dining experience. Whether served during Thanksgiving or at a cozy family dinner, these carrots are sure to impress!

Savory Stuffed Bell Peppers on the Blackstone

Savory stuffed bell peppers are a delicious, colorful dish that makes for a hearty fall meal. The vibrant peppers are filled with a flavorful mixture of ground meat, rice, vegetables, and spices, all cooked to perfection on the Blackstone. This recipe is customizable, allowing you to use whatever ingredients you have on hand, making it an excellent choice for a comforting weeknight dinner or a festive gathering.

Recipe:

• Ingredients:
  • 4 large bell peppers (any color)
  • 1 lb ground beef or turkey
  • 1 cup cooked rice (white or brown)
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes, drained
  • 1 teaspoon Italian seasoning
  • Salt and pepper, to taste
  • 1 cup shredded cheese (cheddar or mozzarella)

Instructions:

1. Preheat your Blackstone griddle to medium heat.
2. Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
3. In a skillet on the griddle, cook the ground meat, diced onion, and minced garlic until the meat is browned and the onions are translucent.
4. Stir in the cooked rice, diced tomatoes, Italian seasoning, salt, and pepper, mixing well.
5. Stuff each bell pepper with the meat mixture and place them upright on the griddle.
6. Close the lid and cook for about 15-20 minutes, or until the peppers are tender.
7. During the last 5 minutes of cooking, sprinkle cheese on top of each stuffed pepper and cover until the cheese melts.
8. Serve warm.

Savory stuffed bell peppers on the Blackstone are a fantastic fall dish that combines convenience and flavor in one package. The tender peppers filled with a savory filling make for a satisfying meal that can feed a crowd. This recipe is versatile and allows for customization based on personal preferences or what ingredients are available. Perfect for weeknight dinners or as a standout dish at a fall gathering, these stuffed peppers will surely delight everyone at your table.

Butternut Squash Risotto on the Blackstone

Butternut squash risotto is a creamy, comforting dish that captures the essence of fall with its rich flavors and hearty texture. This recipe features arborio rice cooked slowly to achieve a perfect creamy consistency, enhanced with roasted butternut squash and fresh herbs. Cooking on the Blackstone gives the risotto a wonderful depth of flavor, making it a delightful side or a main dish perfect for autumn gatherings.

Recipe:

• Ingredients:
  • 1 small butternut squash, peeled and diced
  • 1 cup arborio rice
  • 4 cups vegetable broth
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • Fresh sage or thyme for garnish

Instructions:

1. Preheat your Blackstone griddle to medium heat.
2. In a bowl, toss the diced butternut squash with olive oil, salt, and pepper. Place on the griddle and roast for 15-20 minutes until tender and caramelized.
3. In a separate skillet on the griddle, heat a tablespoon of olive oil and sauté the diced onion and garlic until translucent.
4. Add the arborio rice and cook for 1-2 minutes until lightly toasted.
5. Gradually add the vegetable broth, one ladle at a time, stirring frequently and allowing the liquid to be absorbed before adding more.
6. Once the rice is creamy and al dente (about 20 minutes), stir in the roasted butternut squash and Parmesan cheese. Season with salt and pepper to taste.
7. Garnish with fresh herbs before serving.

Butternut squash risotto made on the Blackstone is a luxurious fall dish that combines comfort and seasonal flavors in a single bowl. The creamy texture of the risotto, paired with the sweetness of the roasted butternut squash, creates a delightful harmony that warms the soul. This recipe is perfect for special occasions or cozy family dinners, and it’s sure to impress your guests with its rich flavors and beautiful presentation. Enjoy a taste of autumn with each creamy, comforting bite!

Note: More recipes are coming soon!