Halloween cookery can range from playfully autumnal to murderously macabre. From festive pumpkin crostini to bloodied witches’ fingers and ghoulish eyeballs, the best recipes strike an appropriate balance between shock value and delicious taste. I like to achieve this by focusing on deep, vivid colors, contrasting textures and a reliance on gorgeous fall produce like butternut squash, pomegranate and fresh sage. Some recipes, such as these cheerful and cheap popcorn balls, are old family favorites from back in my grandmother’s day while others such as black sesame hummus with flash roasted broccoli and carrot chips are decidedly more modern, and a nice foil to the inevitable onslaught of candy and sweets.
Above all, great Halloween recipes can be made ahead with minimal fuss. To be fair, the mummies with white cheddar pastry are decidedly a bit fussy, but it’s a good project to do with children and can be assembled and frozen well in advance, leaving plenty of time for whatever kind of Halloween mischief you’re looking to get into.
Butternut squash crostini
An ideal fall bite, this recipe is one of my entertaining staples from Halloween all the way through to New Year’s Eve. It’s a preparation that manages to be simultaneously classy and cost effective while offering a hearty vegetarian option.
Ingredients:
1 butternut squash
2 tablespoons olive oil, divided
Salt and pepper
1 teaspoon fresh thyme or rosemary
½ cup grated parmesan
⅛ teaspoon freshly ground nutmeg
1 baguette, sliced into thin rounds
20-30 fresh sage leaves (parsley is a nice substitute if you don’t have access to abundant fresh sage), stem removed, washed and patted dry
Canola oil for frying the sage leaves
Preheat the oven to 400 degrees. Cut off the top and bottom of the butternut squash and peel it with a vegetable peeler. Halve the peeled squash lengthwise and use a spoon to scoop out the seeds and flesh. Use a sharp knife to cut the squash into half-inch dice. Toss the squash cubes with one tablespoon of olive oil and a generous pinch of salt and pepper before transferring to a parchment lined baking sheet. Bake the squash in the preheated oven for 15 to 18 minutes until lightly browned, then set aside to cool to room temperature.
While the squash is baking, toss the sliced baguette with the remaining tablespoon of olive oil and a sprinkle of salt and pepper. Arrange the sliced baguette in a single layer on a parchment lined tray. After removing the squash, transfer the tray with the baguette to the oven and bake for approximately 6-8 minutes until the breads are lightly golden and crispy.
Toss the cooled butternut squash cubes with the grated parmesan, nutmeg and thyme or rosemary. The step can be completed two days in advance and refrigerated until ready to use.
To fry the sage leaves, heat a small skillet with a quarter-inch of oil to medium-high heat. Fry a few sage leaves at a time, working in small batches. Fry for 15-20 seconds, then remove them from the oil with a slotted spoon and transfer to a paper towel lined plate. Sprinkle with coarse salt.
To assemble the crostini, mound a spoonful of the squash mixture onto each crostini then top with a fried sage leaf.
Mummies wrapped in
white cheddar pastry
Ingredients:
2 cups flour
¼ teaspoon salt
1 cup grated cheddar cheese
½ cup cold butter, cut into small cubes
¼ cup dry white wine or water, cold
2 12-ounce package fully cooked cocktail sausages
Combine the flour, salt, grated cheese and cubed butter in the bowl of a food processor. Have the cold water or wine ready, then turn on the food processor and immediately add the liquid. Process the dough for 20-30 seconds until the dough comes together and forms a shaggy ball. Shape the dough into two discs, wrap in plastic wrap and refrigerate for 30 minutes.
Preheat the oven to 375 degrees. Roll out the first disc of dough into a 12-inch circle. Use a sharp knife or pizza cutter to cut the dough into ¼-inch strips. Wrap the sausages in strips of pastry to form mummies, then arrange them on a parchment lined baking sheet. Repeat with the remaining dough and sausages. The mummies can be frozen at this stage for several weeks.
Bake the mummies for 10-15 minutes (frozen mummies will take slightly longer), until the pastry is golden. Serve with ketchup and mustard.
Black sesame hummus with
flash roasted broccoli and carrots
1 can cannellini beans, drained and rinsed
½ cup black sesame paste (available at Asian Market on Wabash Ave)
1-2 cloves garlic
One lemon, juiced
⅓ cup olive oil, plus more for vegetables
Salt and pepper, to taste
1 small head broccoli, cut into florets
1 pound carrots, peeled and cut into chips
Pomegranate seeds, optional, for garnish
Preheat the oven for 425 degrees. Combine the rinsed beans, sesame paste, garlic, olive oil and lemon juice in the bowl of a food processor and puree until smooth. Season to taste with salt and pepper. Transfer to a bowl and refrigerate until ready to serve. Lasts up to three days.
Toss the veggies with olive oil and a pinch of salt, then transfer to a baking sheet and roast in the hot oven for 10-12 minutes until crisp tender. Cool to room temperature then serve with black hummus, garnished with pomegranate seeds if desired.
Popcorn balls
1 stick butter
One 10-ounce bag mini marshmallows
½ cup light brown sugar
3 quarts popped popcorn (check it thoroughly to ensure there are no unpopped kernels)
Halloween sprinkles, optional
Melt the butter in a large pot on the stove until it browns, then add the marshmallows and brown sugar. Stir until the marshmallows are melted, then remove the pot from the heat and add the popcorn. Gently toss to combine, then shape into two-inch round balls with buttered hands. Roll the popcorn balls in sprinkles if desired before serving.
Ashley Meyer is a chef and freelance writer based in Springfield.
This article appears in October 22-28, 2026.
