4 Table Settings to Inspire Your Fall Entertaining
October 22, 2026
Just in: the Tuckernuck fall home collection. Get inspired for a season of gathering with linens in autumnal hues, vintage-inspired accents, and finds sourced from around the globe.
BOLD BAROQUE
This fall, our signature Baroque Floral is reimagined in shades of dusty green, lavender, and plum. Mix in chocolate brown for an unexpected Thanksgiving palette. A subtle hunting motif comes through with horn flatware, pheasant feathers, and animal soup tureens. Finish with flowers, fruit, and nuts, scattered throughout for an effortless sense of abundance.
Introducing: Lacquer Trays
A twist on tradition, our new Tuckernuck trays are inspired by George III scalloped designs, doused in color and shine to give it a modern feel. Available in two sizes, use on your coffee table, atop your bathroom vanity, or as a drink tray on your bar cart.
THE RIGHT STRIPE
Who doesn’t love a stripe? Set the table for a late-afternoon luncheon with our new cadet blue and olive tablecloth. The muddier color and unexpected pairing make it feel autumnal, while the bohemian print is dotted with shimmery, jewel-like details up close. Keep it casual with rattan chargers, everyday goblets, and seasonal accents like dahlias and mini apples you can find at a specialty grocer.
FALLING LEAVES
Nature is the best decorator, with the most beautiful colors. Inspired by falling leaves, this ditsy floral looks almost in motion and feels at home by a cozy fire. Invite your neighbors over and bring the outdoors inside with acorn napkin rings and mushroom place card holders. Head into the woods to add the finishing touch: a couple of branches in a big, sturdy vase.
BETTER IN BROWN
If there’s one color to love this fall, it’s chocolate brown. Perhaps even better than black, it acts as a neutral and pairs with every color. Invest in our new fabric placemats, scalloped with serged-edge embroidery, and mix in different shades with striped glassware, Ginori plates, and a splatterware vase filled with clematis. Pair with a linen tablecloth to keep the table from feeling too heavy—plus, the white makes everything pop.
Serves 4 to 6
INGREDIENTS
6 to 8 cups butternut squash, peeled and cubed (about 5 medium squashes)
5 cups water
2 tsp. kosher salt
2 Tbsp. extra-virgin olive oil
Fresh thyme, for garnish
DIRECTIONS
1. Heat a large dutch oven over medium heat. Add the squash. Cook, stirring occasionally, until squash begins to steam, about 3-5 minutes.
2. Reduce heat to medium-low. Add water and bring to a simmer. Cook for 25 minutes, or until the squash is very tender and easily pierced with a paring knife. Remove from heat and let cool slightly.
3. Working in batches if needed, puree squash and liquid in a food processor or blender until smooth.
4. Return soup to a large dutch oven and bring to a simmer over medium heat. Season with salt to taste, then stir in olive oil. If you prefer a thinner soup, add more water, ¼ cup at a time, until you reach your desired consistency.
5. Garnish with fresh thyme and serve hot.
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