Healthy Fall Recipes: Warm and Comforting Dishes to Try
Autumn is finally here! The leaves are changing colors, the air is getting colder, and we’re craving heartwarming food.
If you’re looking for healthy fall recipes that align with your healthy eating goals but still satisfy your comfort food cravings, you’ve come to the right place.
We’ve gathered a list of satisfying and delicious recipes that are perfect for fall. They are hearty, flavorful, and healthy, so you can enjoy the tastes of the season without compromising your wellness goals.
From soups to stews, casseroles to desserts, we’ve got you covered for all your autumnal eating needs. So grab your apron, get cooking, and enjoy the flavors of fall!
1. Roasted Butternut Squash Soup
Roasted butternut squash soup is a delicious and healthy way to enjoy the flavors of fall. This creamy, flavorful soup is a staple in many restaurants and homes alike during autumn for areason!
The butternut squash provides a natural sweetness that pairs perfectly with the warming spices often used in fall cooking. Plus, it’s packed with vitamins A and C, fiber, and antioxidants.
Here’s a recipe to try:
Ingredients:
1 medium butternut squash, peeled and chopped into small pieces
2 tablespoons olive oil, divided
1 large onion, chopped
2 cloves garlic, peeled and chopped
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
4 cups low-sodium chicken or vegetable broth
1 cup unsweetened almond milk
Salt and pepper, to taste
Chopped chives or croutons, for serving (optional)
Directions:
1. Preheat your oven to 400°F (200°C).
2. On a baking sheet, toss the butternut squash pieces with 1 tablespoon of olive oil and roast for 30 minutes, or until tender.
3. In a large saucepan, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the chopped garlic and sauté for another minute.
4. Add the roasted butternut squash to the saucepan, along with the ground cumin, coriander, ginger, and cinnamon. Stir to combine.
5. Pour in the chicken or vegetable broth and bring to a boil. Reduce the heat and simmer for 10 minutes.
6. Carefully pour the contents of the saucepan into a blender, add the almond milk, and blend until smooth. You may need to do this in batches depending on the size of your blender.
7. Season with salt and pepper to taste. If you prefer a thinner soup, add more broth or almond milk to adjust the consistency.
8. Serve warm, topped with chopped chives or croutons, if desired.
This roasted butternut squash soup is perfect for chilly fall days. Serve it with a salad or crusty bread for a satisfying and healthy meal.
2. Pumpkin Chili
Pumpkin chili is a hearty, flavorful dish that’s perfect for a cool fall day. This unique chili combines the flavors of pumpkin, beans, and spices for a delicious and satisfying meal that will warm you from head to toe. Plus, it’s a great way to use canned pumpkin puree that you might have leftover from Halloween decorating!
This recipe is vegetarian, but you can easily add ground beef or turkey if you prefer a meaty chili.
Ingredients:
2 tablespoons olive oil
1 large onion, diced
1 large red bell pepper, diced
1 large green bell pepper, diced
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon chili powder
1/2 teaspoon cayenne pepper (adjust to taste)
1/2 teaspoon salt
1/4 teaspoon black pepper
1 can (15 oz) pumpkin puree
2 cans (15 oz each) black beans, drained and rinsed
1 can (14.5 oz) diced tomatoes
1 cup vegetable broth
2 tablespoons chopped fresh cilantro, plus more for serving
Directions:
1. In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat. Add the diced onion and bell peppers and sauté until the vegetables are softened, about 8 minutes. Add the minced garlic and sauté for another minute.
2. Stir in the ground cumin, coriander, chili powder, cayenne pepper, salt, and black pepper, cooking for about 30 seconds to release their flavors.
3. Add the pumpkin puree, black beans, diced tomatoes (with their juices), and vegetable broth. Stir well to combine all the ingredients.
4. Bring the mixture to a boil, then reduce the heat to low and simmer, uncovered, for about 20-25 minutes, stirring occasionally. The chili will be ready when the flavors have melded together and the soup has thickened.
5. Remove the pot from the heat and stir in the chopped cilantro.
6. Serve the pumpkin chili hot, with optional toppings such as shredded cheese, sliced green onions, cilantro leaves, or corn chips.
This pumpkin chili is not only packed with flavor but also filled with protein and fiber, making it a satisfying and nutritious choice for your autumn meals.
3. Apple Cinnamon Baked Oatmeal
Apple cinnamon baked oatmeal is a delicious and satisfying way to start your day during the fall months. It’s warming, filling, and reminds us of the flavors of apple pie, but in a nutritious breakfast form.
Ingredients:
1 cup rolled oats (gluten-free if needed)
1/2 cup chopped walnuts
1/2 cup raisins
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
4 cups unsweetened almond milk
2 large eggs
2 tablespoons honey or real maple syrup
1 teaspoon vanilla extract
1 apple, peeled and diced into 1/2-inch pieces
Directions:
1. Preheat your oven to 350°F (180°C). Grease an 8 x 8 inch baking dish.
2. In a medium bowl, combine the rolled oats, chopped walnuts, raisins, baking powder, cinnamon, and salt. Set aside.
3. In a large bowl, whisk together the almond milk, eggs, honey or maple syrup, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and mix to combine. Gently fold in the diced apple.
5. Pour the mixture into the prepared baking dish and bake for 45-50 minutes, or until the oatmeal is set and the top is golden brown.
6. Let the baked oatmeal cool for at least 5 minutes before serving. You can serve it on its own or with warm milk, additional toppings, or syrup.
This apple cinnamon baked oatmeal not only tastes amazing but also packs plenty of fiber and protein to keep you full and fueled for the day ahead.
4. Slow Cooker Beef and Barley Soup
This slow cooker beef and barley soup is the perfect comfort food for cold fall days. It’s a labor of love, slowly developing flavors as it simmers away in the slow cooker, filling your home with delicious aromas.
Ingredients:
2 pounds beef chuck roast, well-marbled
1 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons olive oil
1 large yellow onion, diced
2 carrots, peeled and sliced
2 stalks of celery, diced
1/2 cup diced fresh parsley leaves
1/2 cup diced fresh spinach
1 teaspoon dried basil
1/2 teaspoon dried oregano
4 cups low-sodium beef broth
2 cups water
1/3 cup pearled barley
Directions:
1. Press Sauté on your Slow Cooker for medium heat. When the display reads HOT, season the beef chuck roast with salt and pepper on all sides. Add the olive oil to the hot insert, then add the beef and sear for about 4 minutes per side until nicely browned. Transfer the beef to a plate and set aside.
2. Add the diced onion, carrots, and celery to the insert. Cook for about 3-4 minutes, stirring occasionally, until the vegetables are softened.
3. Add the seared beef, softened vegetables, parsley, spinach, basil, and oregano to the slow cooker. Pour in the beef broth and water, ensuring the beef is mostly covered.
4. Secure the lid on the slow cooker and Cook on high for 4-5 hours or on low for 8-10 hours until the beef is tender.
5. Remove the beef from the slow cooker and set aside on a cutting board. Stir in the pearled barley to the slow cooker and continue cooking for about 30 minutes or until the barley is tender.
6. Once the beef is cool enough to handle, shred the meat, discarding any excess fat. Add the shredded beef back to the slow cooker and stir to combine.
7. Season to taste with additional salt and pepper.
8. Serve the beef and barley soup hot, with crusty bread or over mashed potatoes for a heart-warming meal.
This slow cooker beef and barley soup is not only delicious and cozy but also provides a good balance of protein, veggies, and whole grains for a satisfying and nutritious meal.
5. Baked Acorn Squash with Spiced Pecan Filling
Baked acorn squash with spiced pecan filling is a delicious and beautiful vegetarian main or side dish perfect for fall gatherings. Acorn squash is a winter squash with a nutty flavor and soft texture when cooked. Paired with a savory and flavorful pecan