Harvest Time: Autumn Recipes for Every Course

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Homemade Healthy Pumpkin Pie (11) (475x356)

My mom’s farmer’s market guy told her a most interesting fact: on colder, chilly fall days, people are more likely to buy comfort foods like squash and sweet potatoes than on the exact same weekend the previous year if it was a warmer day. On warmer days, they’ll buy peppers, tomatoes, and apples. Go figure! Our bodies must be somehow wired to appreciate the seasons.

Love that.

If you appreciate fall foods as much as I do, you’ll love the resources here at KS. Family-friendly, real food recipes for breakfast, lunch, dinner, snacks and dessert, all using our favorite fall fruits and vegetables.

If you’re in the West Michigan area, the harvest is abundant this time of year with the last of the tomatoes (It’s not too late to do some canned salsa!), lots of peppers, fall squash, spaghetti squash, apples of course, pie pumpkins, and much more. It’s a great time to hit the farmer’s markets even if you’ve never been before, and stock up for winter.

If you  aren’t one of the over one thousand people who have already signed up for the Local First 10×10 Pledge, do it now! We’re over halfway to our goal – 2,000, double last year! – but we need your help! Just agree to move $10 of your food budget each week for the next month to local food sources. It’s easy once you start making an effort (and the markets will make you want to spend much more than $10!). Enter here.

Coming soon: Caramelized Banana-Apple Dessert topping and the healthy pumpkin pie pictured at the top!

Pumpkin Recipes

healthy pumpkin muffins

Easy Gluten-free Pumpkin Muffins

NEW! Gluten-free Healthy Pumpkin Muffins

Crispy (Soaked) Spicy Pumpkin Seeds

Healthy Pumpkin Cookies

grain-free pumpkin pancakes (9) (500x375)

Grain-free Pumpkin Pancakes (or any orange vegetable)

Cabbage Pumpkin Soup

Other Fall Recipes

Parmesan Fried Eggplant Recipe

Parmesan Fried Eggplant

Apple Breakfast Bars (or dessert!)

Roasted Fall/Winter Vegetables

Chicken Barley Leek Soup

Apple Crisp (slow cooker, gluten-free, & more!)

Apple Flax Muffins

Brussels Sprouts People will Love!

Savory Greek Sausage Stuffed Squash

5 Ways to Preserve Your Apples

Grain-free Spaghetti Squash Lasagna

Now the million dollar question: what do you do with the rest of the pumpkin in the can? Here’s my simple system for leftover pumpkin including six ways to use it up. (After swearing never to bake a pie pumpkin again in 2009, I now make them regularly. I got smarter. Winking smile So I don’t end up using cans of pumpkin anymore, but it’s still nice to have ideas for all that pumpkin or squash puree that fall produces.)

What’s your favorite autumn recipe?

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9 Bites of Conversation So Far

  1. says

    I think my favourite out of these has got to be the savory Greek sausage stuffed Squash. And who can say no to fried egg plant. Not really a fan of pumpkin. Maybe because it is an expected fall recipe and I like to go against the grain if possible. :-)

  2. Sharon says

    Sweet potato pie is my favorite fall recipe. I got sweet potatoes at the farmer’s market this morning, and yes it was cool enough that I was there in a sweatshirt for the first time this season. Still picked up some tomatoes and eggplant and peppers, though!

    • says

      You are welcome to link back to the recipes with their names and a quick note about them, and I would give permission for you to use the photos, too. To list the entire recipes hurts both of our sites in Google’s eyes, so please just share a snippet and a link. Thanks for asking! :) Katie

  3. says

    The Spaghetti squash lasagna sounds so good!! Thanks for putting these all together, I just got a couple of squash at my farmers market, I’m not sure what they are but I’m going to try your pumpkin muffins recipe and sub the squash in.
    Isn’t it so cool how God created our bodies to crave what is in season?

  4. caroline says

    i made the spaghetti squash lasagna last night and am eating leftovers right now. ) I don’t know if i had an extra large squash or what but I didn’t have a baking dish large enough to hold both halves so I used two. The only issue I had was when I went to scoop out teh strands – the squash was hot from the oven so I had a hard time holding onto it with with an oven mitt while I was scooping. Next time I will bake the squash early and let it cool.

    In the recipe you note that the ‘normal’ price for spaghetti squash is .99 a pound. That was the ‘sale’ price at my grocery store, normal is $1.69, this is for organic spaghetti squash. I’m not sure if the prices jumped dramatically this year or if my store is just expensive. I have not seen them at the farmers market, i think it might still be too warm in Houston for them.

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