Hey there, fellow flavor enthusiasts! As we sail through October, I’ve crafted a Fall-inspired happy hour menu that will make your taste buds dance with delight. Picture this: a symphony of Fall flavors expertly curated to elevate your gathering.

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The Cocktail

round wooden board with mason jars filled with a sparkling drink, diced apples, and a cinnamon stick
Freutcake - get the recipe

Leah, the genius behind Freutcake, presents the Sparkling Fall Hard Apple Cider Sangria. It’s an irresistible blend that’s bound to kick your Friday up a notch.

The Mocktail

3 martini glasses rimmed with sugar and filled with a deep orange liquid
Abra's Kitchen - get the recipe

For those steering clear of spirits, Abra’s Kitchen offers a healthful escape with her Apple Cider Immunity Sparkler. I’ve worked with Abra and have been using her recipes for many years – they never fail, and this one is no exception. 

The Protein

a platter with 4 long stainless steel skewers with chicken, mushrooms, zucchini and basil
The Whole Cook - get the recipe

Prepare to be wowed by the simplicity and heartiness of Grilled Garlic Balsamic Chicken Kabobs. Thanks to Christina at The Whole Cook, you’ve got a winner..

The Veggie

a birds-eye view of bowl filled with roasted veggies and sprigs of fresh flat-leaf parsley
The Comfort of Cooking - get the recipe

Georgia, from The Comfort of Cooking, weaves autumnal magic with her Roasted Butternut Squash and Brussels Sprouts with Cranberries, Apples, and Onions. Trust me, it’s a flavor fusion you didn’t know you needed.

Now, let’s talk about butternut squash. It’s a humble yet extraordinary fruit masquerading as a vegetable, offering a sweet, nutty profile. My favorite approach? Cubes, a drizzle of olive oil, and a sprinkle of salt & pepper.

Preheat the oven to 425º. In a large bowl toss the butternut squash with olive oil and season with salt and pepper (optional: add a bit of sage). Spread the squash on a baking sheet in a single layer and roast in the oven for about 20 minutes. Turn the cubes once and roast for an additional 20 minutes until tender and lightly browned.

The Dip

a baguette slice being pulled from the cheesy onion dip
Montana Happy - get the recipe

Kelly’s Cheesy Baked Vidalia Onion Dip is a showstopper that will have your guests singing its praises. This ooey-gooey concoction, adorned with sweet onions, pairs flawlessly with anything meant for dipping.

The Crunch

a cutting board with a white bowl full of crispy chickpeas with spices
The Domestic Geek - get the recipe

Have you ever experienced the addictive crunch of crispy chickpeas? Sara Lynn, The Domestic Geek, has cracked the code with her stellar recipe..

The Sweet

a pumpkin chai pie in a foil tin with a circle of pie-dough leaves
©2011 Darlene Mikolasko

Indulge your sweet tooth with Marina’s Pumpkin Chai Pie, topped with Bourbon Cinnamon Fluff. Fun fact: Marina, my talented daughter, concocted this masterpiece during her Baking and Pastry Arts days at Johnson & Wales University. We ordered a similar pie slice for dessert in a restaurant one night, and the next day, Marina recreated it her way. It’s a testament to her culinary prowess and creativity.

Pumpkin Chai Pie

So, gather your ingredients, set the table, and let’s embark on a Fall Happy Hour adventure filled with unforgettable Fall flavors. Your guests will thank you, and you’ll thank me later. Cheers to the tastes of Fall!

Keep Dancing, Darlene