7 easy fall recipes that taste like autumn
As we begin to transition seasons, now is the perfect time to start incorporating some new recipes into your meal rotation. These 7 easy fall recipes are the perfect way to do just that. Autumn is the perfect time to cozy up with some delicious comfort food. These recipes will definitely hit the spot as you welcome the harvest season.
Pumpkin Spice Latte Overnight Oats
Start your day off right with these creamy fiber-rich oats that taste just like your favorite fall beverage. The benefit of fiber helps to keep you feeling full and can also aid in digestion. This recipe is also made with almond milk, which is a good source of calcium and vitamin D. Fiber is powerful for gut health due to its ability to feed the good bacteria in your gut. Pumpkin is a good source of vitamins A and C, as well as fiber. Adding pumpkin to your diet can help to boost your immune system and keep your skin looking healthy.
- 1 cup rolled oats (not quick-cooking and gluten-free)
- 1/2 cup brewed coffee (or 2 espresso shots)
- 1/2 cup unsweetened almond milk
- 1/2 cup pumpkin puree
- 2 tbsp maple syrup
- 1 tsp pumpkin spice
- 2 tsp chia seeds
- Combine all ingredients in a jar or sealed container and give it a good shake.
- Place in the refrigerator overnight or for at least 6 hours.
- Heat up in the microwave if desired, or eat cold.
Butternut Squash Soup
This soup is packed with flavor and perfect for a cool autumn day. Butternut squash contains many vitamins and minerals, including vitamin C, vitamin A, potassium, and magnesium. It’s also a good source of fiber, which can aid in digestion. This soup is also made with onion and garlic, both of which contain antioxidants that can help to boost your immune system.
- 2 tablespoons extra-virgin olive oil
- 1 large yellow onion, chopped
- ½ teaspoon sea salt
- 1 (3-pound) butternut squash, peeled, seeded, and cubed
- 3 garlic cloves, chopped
- 1 tablespoon chopped fresh sage
- ½ tablespoon minced fresh rosemary
- 1 teaspoon grated fresh ginger
- 3 to 4 cups vegetable broth
- Freshly ground black pepper
- Heat the oil in a large pot over medium heat. Add the onion, salt, and several grinds of fresh pepper and sauté until soft, 5 to 8 minutes. Add the squash and cook until it begins to soften, stirring occasionally, for 8 to 10 minutes.
- Add the garlic, sage, rosemary, and ginger. Stir and cook for 30 seconds to 1 minute, until fragrant, then add 3 cups of the broth. Bring to a boil, cover, and reduce heat to a simmer. Cook until the squash is tender, 20 to 30 minutes.
- Let cool slightly and pour the soup into a blender, working in batches if necessary, and blend until smooth. If your soup is too thick, add up to 1 cup more broth and blend.
Maple Roasted Brussels Sprouts
These Brussels sprouts are the perfect side dish for any fall meal. Benefits of maple syrup includes it being a good source of antioxidants and containing anti-inflammatory properties. Brussels sprouts are also a good source of vitamins C and K, as well as fiber.
- 1 pound fresh brussels sprouts
- 2 tablespoons olive oil or avocado oil
- 2 tablespoons maple syrup
- 3 slices bacon, cooked and chopped into pieces (or vegan substitute)
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- Preheat the oven to 400 degrees F. Prepare the 3 slices of bacon in a skillet until it is crispy and chop it into small pieces. Set aside. Line a large baking sheet with parchment paper.
- Wash, trim and cut 1 pound of fresh brussels sprouts in halves. Add the prepared brussels sprouts to a large bowl.
- Top the brussels sprouts with 2 tablespoons olive oil or avocado oil, 2 tablespoons maple syrup, 1 teaspoon garlic powder, 1 teaspoon salt, and ¼ teaspoon ground black pepper.
- Toss to evenly coat the brussels sprouts. Arrange the brussels sprouts in an even layer on the prepared parchment-lined baking sheet.
- Place into the oven to roast for 20 to 25 minutes until the brussels sprouts are tender. Carefully remove from the oven and toss in the crispy chopped bacon. Serve and enjoy!
Pumpkin Spice Muffins
These muffins are moist, fluffy, and full of fall flavor. Enjoy these muffins as a quick and easy breakfast or snack. Pumpkin is a good source of fiber and vitamins A, C, and E. It’s also low in calories and fat.
- 2 cups all purpose flour
- 1 ½ tablespoons pumpkin pie spices
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- ¾ cup brown sugar
- 1 cup pumpkin puree
- 2 large eggs
- ⅓ cup cooking oil
- ½ cup unsweetened applesauce
- Granulated sugar, for the topping
- Preheat the oven to 350 degrees Fahrenheit. Add 12 muffin cups to a muffin tin.
- In a large bowl, stir together the flour, 1 tablespoon plus 1 teaspoon of the pumpkin pie spices, baking soda, baking powder and kosher salt. In a separate bowl, whisk together the brown sugar, pumpkin puree, eggs, oil and applesauce. Pour the wet mixture into the dry ingredients and stir until combined. Fill the muffin cups evenly, mounding the batter in the center with a spatula.
- In a small bowl, mix 1 ½ tablespoons granulated sugar with the remaining ½ teaspoon pumpkin pie spices. Sprinkle the mixture evenly over the tops of the muffins.
- Place the tray in the oven and bake for about 25 minutes, until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5 minutes, then remove the muffins and place them on a cooling rack to fully cool. Store up to 4 days in a sealed container with a paper towel on the bottom and top, refrigerated up to 1 week or more, or frozen up to 3 months.
Sweet Potato Casserole
This casserole is a must-have for any Thanksgiving feast. The benefits of sweet potatoes includes them being a good source of fiber, vitamins A and C, and potassium. This recipe is also made with pecans, which are a good source of healthy fats, protein, and antioxidants.
- 4 cups peeled, cubed sweet potatoes
- 2 large eggs, beaten
- ½ cup white sugar
- ½ cup milk
- 4 tablespoons butter, softened
- ½ teaspoon vanilla extract
- ½ teaspoon salt
- ½ cup packed brown sugar
- ⅓ cup all-purpose flour
- 3 tablespoons butter, softened
- ½ cup chopped pecans
- Preheat the oven to 325 degrees F (165 degrees C).
- Prepare sweet potatoes: Put sweet potatoes in a medium saucepan and cover with water. Cook over medium-high heat until tender, 10 to 15 minutes. Drain and transfer to a large bowl.
- Mash drained sweet potatoes with a fork. Add eggs; mix until well combined. Add sugar, milk, butter, vanilla, and salt; mix until smooth. Transfer to a 9x13-inch baking dish.
- Make topping: Mix brown sugar and flour together in a medium bowl. Cut in butter with a pastry cutter until mixture is coarse and looks like peas; don't overmix. Stir in pecans. Sprinkle topping over sweet potato mixture.
- Bake in the preheated oven until the topping is lightly browned, about 30 minutes.
This crisp is the perfect dessert for any autumn gathering. Apples are a good source of fiber and vitamins A and C. This recipe is also made with oats, which are a good source of fiber and protein. Apples also contain pectins which may help to lower cholesterol and regulate blood sugar levels.
- 6 golden delicious apples, peeled and chopped
- 2 Tbsp granulated sugar
- 1 3/4 tsp ground cinnamon
- 1 1/2 tsp lemon juice
- 1 cup light brown sugar
- 3/4 cup old fashioned oats
- 3/4 cup all-purpose flour
- 1/2 cup cold unsalted butter, diced into small cubes
- pinch of kosher salt
- Preheat the oven to 350 F degrees. Butter an 8×8 baking dish, or spray with non-stick cooking spray. Set aside.
- In a mixing bowl, add chopped apples, granulated sugar, 3/4 tsp of the cinnamon and lemon juice. Stir to combine, then transfer to the prepared baking dish.
- In a separate mixing bowl, add topping ingredients (brown sugar, oats, flour, 1 tsp cinnamon, salt, and diced cold butter). Use a pastry cutter to cut the butter into the oat mixture, using a slight downward twisting motion, until the mixture resembles pea-sized crumbs. Alternatively, you can use two forks or even your hands to cut butter into the mixture.
- Spread topping over apples in baking dish, and gently pat to even it out. Bake for 40-50 minutes, until golden brown and bubbly.
- Serve warm and enjoy!
Quinoa kale salad with cranberries and pecans
This salad is a great way to get in some leafy greens and superfoods. Kale is a good source of vitamins A, C, and K. Quinoa is a good source of protein, fiber, and vitamins. Cranberries are a good source of vitamin C and antioxidants. Pecans are a good source of healthy fats, protein, and antioxidants.
- 4 cups baby kale
- 3/4 cup uncooked quinoa – cook quinoa as per the package instructions
- 1 veggie bouillon cube
- 4 tbsp olive oil
- 2 tbsp white wine vinegar
- 1/2 tsp dijon mustard
- 1 small garlic clove minced or put through a press
- 8 twists of black pepper from a pepper mill
- 1 squeeze of honey – about 1 tsp
- 2 tbsp red onion – minced
- 1/3 cup dried cranberries
- 1/3 cup chopped pecans
- 2 ounces of feta – cubed
- Roughly chop the baby kale and place in a large bowl.
- Whisk together olive oil, white wine vinegar, dijon mustard, minced garlic, black pepper and honey. Pour half of the dressing over the chopped kale.
- Cook dry quinoa according to package instructions. Add 1 veggie bouillon cube to the water.
- Add minced red onion, cranberries, chopped pecans and feta to the kale and toss gently.
- When the quinoa is done and cooled slightly, add it to the bowl with the kale, red onion, cranberries, pecans and feta.
- Toss with remaining dressing and serve.