Autumn is the perfect time to make nourishing, cozy meals! This collection is a celebration of fall produce, featuring 23 veggie-loaded recipes that highlight some of the most popular fall foods (pumpkin, squash, and root vegetables). Every dish was made with nutrition in mind and guided by my registered dietitian expertise. I put seasonal vegetables and fruit at the center and included whole grains, nuts and seeds, legumes, and other nutrient-dense foods as complementary ingredients. If you’re looking for easy fall recipes to try this season, ranging from holiday sides to cozy soups to breakfasts and more, you’re in the right place!
Cozy Fall Dinners and Soups
Carnival Squash Stuffed with Sausage and Produce
Nutty and sweet carnival squash is roasted and stuffed with autumn flavors from turkey sausage, kale, apples, cranberries, and cheddar. This healthy fall recipe is great for dinner or even Thanksgiving.
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- Total time: 1 hour 10 minutes
- My top tip: To cut back on prep time, make the filling in advance. Roast the squash when you want to eat, stuff with pre-made filling, and bake until warm. This is one of the best fall dinner recipes for a family!
- Reader review: “This recipe is delicious and easy to prepare. I forwarded it to my friend who’s daughter-in-law made it for her family, parents, & my friend. It was a big hit!! It’s easy to find recipes for other squash but not as many for carnival squash. Thanks for creating this delicious dish!!”
Carrot Pumpkin Soup
Carrots and pumpkin provide an irresistible texture and great flavor in this easy, fall-inspired soup. Made with warm spices, it's ideal for a cozy dinner or holiday meal. You can easily make it vegan by using no cream!
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- Total time: 50 minutes
- My top tip: Double the recipe and freeze the leftovers to enjoy on a busy, cold night! This is also a great recipe for Thanksgiving or holiday entertaining when hosting family and other visitors. Pair it with grilled cheeses for an easy meal, or add roasted chickpeas on top!.
Lentil Stuffed Acorn Squash
These Lentil Stuffed Acorn Squash boats are vegetarian and gluten-free. Recipe yields enough for a main course for 2 or a side dish for 4.
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- Total time: 45 minutes
- My top tip: This is a great vegetarian main dish for Thanksgiving! Make the filling and slice the squash ahead of time, so you just have to roast and stuff them before dinner. For a fun twist, try the stuffing on top of a baked sweet potato.
Healthy Pumpkin Chicken Soup
Creamy yet dairy-free with a broth made from pumpkin puree and coconut milk, this hearty soup is flavorful and nutritious all at once. Made with Southwest, chili-inspired ingredients, it's a wonderful option for fall gatherings and easy dinners.
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- Total time: 1 hour
- My top tip: Use pre-made shredded chicken or rotisserie chicken and add it at the end with the frozen corn. Cut down the simmering time to 10 minutes.
- Reader review: “I made this recipe but converted it to the crockpot and used chicken breast, and it turned out great. The perfect easy fall soup!”
Ricotta Pumpkin Stuffed Shells
These creamy and delicious pumpkin filled shells are a fun twist on a classic! This recipe is great for a crowd.
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- Total time: 1 hour 5 minutes
- My top tip: If you want some good recipes for a fall dinner, put this one at the top of the list. To make it ahead of time, follow the steps until you put the shells in the oven. Cover each dish tightly with foil. Store in the fridge for up to 3 days before baking. Let the dish sit at room temperature while you preheat the oven.
- Reader review: “I halved this recipe(minus the garlic) and it was absolutely delicious. Everyone in my family had seconds. I plan on making it again but with some more tomato sauce. Thanks so much for dinner tonight! I’m looking forward to spending some more time on your website – I too love veggies!”
Slow Cooker Butternut Squash Brown Rice Risotto
A healthy risotto recipe that doesn’t require any stirring! With butternut squash, parmesan cheese, and fresh sage, it’s the perfect fall dish.
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- Total time: 4 hours 10 minutes
- My top tip: Healthy fall dinner alert! No-stir risotto is the BEST comfort food. Use frozen butternut squash cubes to cut way back on prep time!
- Reader review: “I made this recipe about a month ago when my CSA was pumping out a lot of squash. I decided to roast all the squash before I found your recipe. I am making this again tomorrow, with roasted butternut squash and delictosa (?) squash. I decided to put everything into the slow cooker including the parm and fresh sage. It came out really well, specially because I didn’t believe it would work. Thank you for the recipe, it is a staple now.”
Stewed Cabbage, Apples, and White Beans
This vegetarian braised cabbage recipe is tender, buttery, and full of flavor. Have it on the table in under 30 minutes!
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- Total time: 30 minutes
- My top tip: You can use any type of cabbage for this recipe: red, green, savoy, or Napa. The skillet will look very full at first, but cabbage cooks down a lot.
- Reader review: “Lizzie, I have been making this recipe regularly for a good while (a few years?) and my wife and I absolutely love it! Our only change is to add a cubed chicken breast browned in a bit of EVOO. I just subscribed – a little late to the party, but I’m here now!”
One Pot Tomato Pumpkin Pasta
A delicious and nutritious weeknight meal that can be made with pantry staples, canned tomato sauce, and pumpkin puree.
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- Total time: 30 minutes
- My top tip: If you only want 1 or 2 servings of pasta, make only the amount of pasta you would like, and take some of the sauce out of the pot to freeze or store in the fridge before you mix everything together.
- Reader review: “So delightful! Wanted to toss together something simple with what i had in my pantry – need to go grocery shopping – lucky i had pumpkin in the fridge. 5/5!”
Slow Cooker Butternut Squash Mac and Cheese
This easy dinner comes together with the help of the trusty slow cooker and basic ingredients. The creamy butternut squash cheese sauce is luscious yet healthy. It's suitable for adults, kids, toddlers, and babies!
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- Total time: 4 hours 20 minutes
- My top tip: Crockpot meals are life-changing in the fall. This one also freezes beautifully! Let the sauce cool and transfer to freezer-safe containers, leaving an inch of headspace. Let the sauce thaw in the fridge overnight, or reheat from frozen on the stove in a covered saucepan until warmed through.
- Reader review: “I used chicken broth instead of veggie and cream instead of milk (didn’t have milk on hand). It was sooo good. My husband doesn’t like squash; I told him what was in it after he cleaned his plate and told me how delicious it was.”
Fennel and Leek Soup with Potatoes
This vegetarian soup is similar to potato leek soup…but with a twist! Fennel adds another flavor to the mix, while chives and heavy cream complete the dish.
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- Total time: 45 minutes
- My top tip: Garnish with chopped bacon and chives for a twist on potato bacon soup.
- Reader review: “I’ve recently discovered a new love for fennel and have been searching for fresh ways to use it. This soup is absolutely delicious. The first time I made it, I followed the recipe exactly. The second time, I sautéed some pancetta and stirred it into the soup at the end, which added a wonderful depth of flavor.”
Seasonal Salads and Veggie-Packed Sides
Acorn Squash Salad
Roasted acorn squash is the star of this delicious salad, featuring tahini dressing, mixed greens, dried cherries, almonds, and goat cheese. It's the perfect vegetarian salad for fall or winter.
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- Total time: 50 minutes
- My top tip: Fall salads deserve all the praise they get. If you’re tasked with bringing a salad for Thanksgiving, this one is unique and sure to be a hit! It’s gluten-free and vegetarian and can easily be made vegan my omitting the goat cheese, making it a great option for all dietary preferences.
- Reader review: “This salad was amazing and super easy to fix! My family loved it! Thank you for delicious recipes!!”
Mashed Acorn Squash with Maple and Rosemary
This creamy, decadent mashed squash is sweetened with a touch of maple syrup and seasoned with rosemary, cinnamon, and ginger. It's a perfect vegetable side dish for Thanksgiving!
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- Total time: 1 hour
- My top tip: Another great choice for Thanksgiving, this dish is a fun way to switch it up from regular mashed potatoes. You can also use it as a base for lentils or roasted chicken thighs for a cozy weeknight dinner.
- Reader review: “This is a great tasting way to serve acorn squash! I spooned the filling back into the squash skin and served the individual “bowls” ( I very carefully removed the pulp from its skin being careful not to “tear” the skin.
Thank you for sharing this nice recipe–it is a keeper.”
Fall Roasted Vegetable Couscous Salad
Pearl couscous and fall produce coated in an apple cider mustard vinaigrette are a great combo in this healthy vegetarian side dish.
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- Total time: 50 minutes
- My top tip: This meal prep-friendly salad is the epitome of fall cooking to me. It’s amazing to keep in the fridge for lunch all week long! It’s vegan as written, but you can easily bulk it up with white beans, chicken, or salmon for a veggie-packed meal. Sub roasted sweet potatoes if you don’t have squash.
Arugula Apple Salad with Pecans
This delicious fall salad is great for weeknight lunches or dinners and even holiday meals. It's an easy fancy salad tossed in an apple cider vinaigrette.
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- Total time: 15 minutes
- My top tip: Need a quick salad for a dinner side, holiday meal, potluck, or weekday lunch? This is your answer! Savor the flavors of fall without much effort. This is an easy fall recipe for beginners.
Spiralized Golden Beet Salad with Rosemary Honey Dressing
A gorgeous salad with a delicious combination of sweet and savory cold weather flavors. Perfect as part of lunch or dinner, or for a holiday menu!
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- Total time: 20 minutes
- My top tip: This dish is a fun way to eat beets raw. If you don’t have a spiralizer, use a hand or box grater to grate the beets instead. I love to use the julienne blade of this slicing set when making this salad.
- Reader review: “This salad was incredible. However, I’m not a kale fan and subbed the kale with arugula … really lovely! Thanks!”
Sautéed Delicata Squash
A quick yet flavorful side dish, this pan fried squash is seasoned with cinnamon and fresh sage. Learn how to cook delicata squash on the stove in no time!
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- Total time: 30 minutes
- My top tip: Enjoy the flavors and nutrition of winter squash without the time and difficulty of peeling tough skin and roasting it in the oven. You can leave the skin on delicata and cook it right on the stovetop! This dish is gluten-free and vegan.
- Reader review: “I couldn’t remember having delicata before. Found some at a local Amish market. Simple and very tasty. Will make again soon.“
Parmesan Brussels Sprouts Salad
This easy shredded Brussels sprouts salad is full of flavor from simple ingredients like parmesan cheese, dried cranberries, pine nuts, and fresh lemon dressing. It makes a great healthy side for the holiday season.
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- Total time: 25 minutes
- My top tip: Use a bag of pre-shredded Brussels sprouts to cut down on the prep time. This is an ideal side dish for Thanksgiving and Christmas! It holds up well when made in advance, even if you add the dressing.
- Reader review: “I’m not a cooked brussels sprouts fan, but this was a very refreshing way to use them. The simple dressing was excellent also. I’m planning on making this a nice change for my usual Christmas dinner (with the addition of a few dried cranberries). Thank you so much for such a delicious way to use brussels sprouts!”
Fall Breakfasts and Baked Treats
Carrot Pie
A delicious pie made with cooked carrots and fall spices. It's perfect for Thanksgiving!
Check out this recipe
- Total time: 2 hours 50 minutes
- My top tip: Move over pumpkin pie! This unique pie is an amazing way to showcase vegetables in a dessert that everyone will love.
- Reader review: “This carrot pie was delicious. I served it slightly warm with Vanilla Ice Cream and a drizzle more of Maple Syrup. Will definitely make again.”
Acorn Squash Eggs-in-a-Hole with Sage Brown Butter
A simple yet gourmet-like breakfast recipe using a delicious combination of seasonal flavors.
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- Total time: 30 minutes
- My top tip: This recipe has been a reader favorite for several years! It’s incredibly easy satisfying, vegetarian, and gluten-free. I love to serve it for brunch or breakfast for dinner! Be sure to cut the squash into 1-inch rings. Anything bigger will take too long to roast.
- Reader review: “I had acorn squash in my CSA with zero idea what to do with it… found your recipe in Pinterest. OH MY is this delicious! I could straight up drink the sage brown butter! I’ve made this several times already and will definitely be on my rotation!”
Acorn Squash Bread with Apple Cider Glaze
This perfectly moist and sweet acorn squash bread is drizzled with a two-ingredient apple cider glaze. It's a perfect fall or winter dessert or snack.
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- Total time: 1 hour 50 minutes
- My top tip: Roast and puree the acorn squash in advance so you can whip up this bread quickly! It’s an awesome way to use up a plethora of squash, especially since the puree can be frozen. You can sub other kinds of winter squash, too.
Spiced Parsnip and Apple Baked Oatmeal
A sweet and delicious hot breakfast option with hidden veggies! Great for fall and winter mornings or holiday brunches.
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- Total time: 1 hour
- My top tip: My girls call this “messy granola” and love the apple flavor! It’s an excellent way to eat more vegetables without much effort, since the parsnips melt right into the oatmeal but provide great flavor and fiber. I’ve also made this for guests on Thanksgiving morning.
- Reader review: “Just made this today and it is delicious. I made it exactly as suggested. The only problem is I can’t stop eating it…. LOL. Thanks for such a tasty recipe.”
Pumpkin Peanut Butter Balls
These pumpkin oatmeal energy balls are a healthy, no bake treat with wholesome ingredients.
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- Total time: 45 minutes
- My top tip: Double the recipe and freeze a batch! They make a great snack, mid-morning pick-me-up, or healthy dessert. Replace the mini chocolate chips with chopped white chocolate for a fun twist.
- Reader review: “Wow this was the first peanut butter protein ball I actually liked!! Thank you!!”
Sheet Pan Pumpkin Bars
These healthy pumpkin cake bars feature canned pumpkin, pumpkin pie spice, better-for-you ingredients, and a lightened up cream cheese frosting. Baked on a half sheet pan, they make a great dessert for a crowd.
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- Total time: 1 hour 10 minutes
- My top tip: These have all the great flavors of a pumpkin spice dessert (like pumpkin cream cheese muffins) but with way less sugar. They’re a great choice if you need to bring a Thanksgiving dessert for a large group! I also like making them for Halloween parties as a better-for-you alternative to candy.
- Reader review: “This recipe is SO good! I wasn’t sure with such a small amount of frosting but it’s just perfect. Moist and flavorful!”
More Fall Produce Recipes
- Roasted Beets and Carrots with Goat Cheese & Balsamic Glaze
- Butternut Squash Lasagna
- Fresh Apple Salsa
- Kale Wild Rice Salad with Parsley Vinaigrette
- Pistachio Parmesan Delicata Squash
- Easy Pumpkin Mousse Recipe
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