5 Fall Recipes to Make with Wilders

Cooler days call for dinners that bring everyone back to the table. From a Wagyu roast with crispy potatoes to pork chops with apples, these five recipes pair familiar fall flavors with 100% Fullblood Wagyu beef and Berkshire pork raised right here in North Carolina. Pick one for a weeknight dinner or save the whole list for the season ahead.

1. Garlic and Rosemary Wagyu Tri Tip Roast with Potatoes

Wilders product: Wagyu Tri Tip Roast
Serves: 6
Time: About 1 hour, plus resting

A roast is an easy way to make a fall dinner feel special. Garlic and rosemary bring out the rich flavor of our Wagyu tri tip, while the potatoes roast in the same pan.

Ingredients

• 1 Wilders Wagyu Tri Tip Roast, about 2 to 3 lbs
• 1½ lbs baby potatoes, halved
• 3 tablespoons olive oil, divided
• 4 garlic cloves, minced
• 2 tablespoons chopped fresh rosemary
• 1 teaspoon kosher salt, plus more for the potatoes
• ½ teaspoon black pepper

Directions

1. Remove the roast from the refrigerator about 30 minutes before cooking. Heat the oven to 425°F.
2. Toss the potatoes with 1 tablespoon olive oil and a pinch of salt on a large rimmed baking sheet. Roast for 15 minutes.
3. Mix the remaining olive oil with the garlic, rosemary, salt, and pepper. Pat the roast dry and rub the mixture over all sides.
4. Move the potatoes to the edges of the pan and place the roast in the center, fat side up if it has a fat cap. Reduce the oven to 325°F and roast until the thickest part reaches your preferred doneness. For medium rare, start checking at 125°F, about 25 to 40 minutes after adding the roast. Cooking time will vary with size and shape.
5. Transfer the roast to a board and rest for 15 minutes. If the potatoes need more color, return them to the oven while the beef rests. Slice the tri tip thinly against the grain, changing the direction of your slices where the grain changes.

2. Berkshire Pork Chops with Apples and Sage

Wilders product: Berkshire Bone In Pork Chops
Serves: 2
Time: About 30 minutes

Apples and sage are a classic fall pairing, and they work especially well with the rich flavor of Berkshire pork. This skillet dinner is simple enough for a weeknight.

Ingredients

• 1 package Wilders Berkshire Bone In Pork Chops, two chops
• 1 tablespoon olive oil
• 1 tablespoon butter
• 2 apples, cored and cut into wedges
• 1 small shallot, thinly sliced
• ½ cup apple cider
• 1 teaspoon chopped fresh sage
• Kosher salt and black pepper

Directions

1. Pat the pork chops dry and season both sides with salt and pepper.
2. Heat the olive oil in a large skillet over medium high heat. Sear the chops for 3 to 4 minutes per side, then lower the heat as needed and cook until the thickest part reaches 145°F. Transfer to a plate and rest for 3 minutes.
3. Add the butter, apples, and shallot to the skillet. Cook for about 4 minutes, stirring occasionally, until the apples begin to soften.
4. Pour in the cider and stir in the sage, scraping up the browned bits. Simmer for 3 to 5 minutes, until the sauce reduces slightly. Spoon the apples and sauce over the chops.

3. Wagyu Ground Beef Stuffed Acorn Squash

Wilders product: Wilders 100% Fullblood Wagyu Ground Beef, 1 lb pack
Serves: 4
Time: About 50 minutes

Roasted acorn squash makes a cozy base for a savory filling of Wagyu ground beef, onion, spinach, and dried cranberries. It is a full meal with plenty of fall flavor.

Ingredients

• 2 acorn squash, halved lengthwise and seeded
• 1 tablespoon olive oil
• 1 lb Wilders Wagyu Ground Beef
• 1 small onion, diced
• 2 garlic cloves, minced
• 2 cups baby spinach
• ⅓ cup dried cranberries
• ½ teaspoon dried thyme
• Kosher salt and black pepper
• Optional: ¼ cup chopped toasted pecans

Directions

1. Heat the oven to 400°F. Brush the cut sides of the squash with olive oil and season with salt. Place cut side down on a baking sheet and roast for 30 to 40 minutes, until tender.
2. While the squash roasts, cook the ground beef and onion in a skillet over medium heat, breaking up the beef, until browned and fully cooked. Drain excess fat if needed.
3. Add the garlic, spinach, cranberries, and thyme. Cook for 2 to 3 minutes, until the spinach wilts. Season with salt and pepper.
4. Turn the squash halves cut side up. Fill each with the beef mixture and finish with toasted pecans, if using.

4. Berkshire Pork Chorizo and Sweet Potato Chili

Wilders product: Wilders Pork Ground Chorizo
Serves: 6
Time: About 45 minutes

This hearty chili brings together savory pork chorizo, sweet potatoes, tomatoes, and beans. Make a pot for game day or keep the leftovers ready for lunch.

Ingredients

• 1 lb Wilders Pork Chorizo
• 1 medium onion, diced
• 2 medium sweet potatoes, peeled and diced into small cubes
• 2 garlic cloves, minced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 can (28 oz) crushed tomatoes
• 1 can (15 oz) black beans, drained and rinsed
• 2 cups chicken broth
• Salt to taste
• Optional toppings: sour cream, shredded cheddar, cilantro, or green onion

Directions

1. Cook the chorizo and onion in a large pot over medium heat, breaking up the pork, until cooked through and the onion softens, about 8 to 10 minutes.
2. Stir in the sweet potatoes, garlic, chili powder, and cumin. Cook for 1 minute.
3. Add the tomatoes, beans, and broth. Bring to a simmer, then cover and cook for 20 to 25 minutes, stirring occasionally, until the sweet potatoes are tender.
4. Taste and add salt as needed. Serve with your favorite toppings.

5. Butternut Squash Mac and Cheese with Wilders Bacon

Wilders product: Smoked & Sliced Pork Bacon
Serves: 6
Time: About 45 minutes

Butternut squash makes this mac and cheese creamy and gives it a little sweetness, while crispy Wilders bacon adds a savory finish. Serve it as a side dish or make it dinner with a simple salad.

Ingredients

• ½ lb Wilders Smoked & Sliced Pork Bacon, chopped
• 12 oz elbow macaroni
• 2 cups peeled and cubed butternut squash
• 2 tablespoons butter
• 2 tablespoons all purpose flour
• 1½ cups milk
• 2 cups shredded sharp cheddar cheese
• ½ teaspoon garlic powder
• Salt and black pepper
• Optional: chopped fresh sage for serving

Directions

1. Cook the macaroni according to the package directions. Drain and set aside.
2. Meanwhile, simmer the butternut squash in water for 12 to 15 minutes, until tender. Drain and mash until smooth.
3. Cook the bacon in a large skillet over medium heat until crisp. Transfer to a paper towel lined plate.
4. In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the milk and cook, stirring, until slightly thickened.
5. Stir in the mashed squash, cheddar, and garlic powder until the cheese melts. Season with salt and pepper, then fold in the macaroni.
6. Top with the crispy bacon and fresh sage, if using.

Bring Fall Flavor to Your Table

A roast for Sunday dinner, chili for game day, or a quick skillet meal during the week: there is always a reason to gather around good food. Shop Wilders 100% Fullblood Wagyu beef and Berkshire pork at wilders.com, and let us know which recipe you make first.