Are you ready for fall recipes to eat local, seasonal vegetables?
One of the things I love best about living in Michigan is that we have all four seasons (sometimes three in one day, I often joke).
The changing of the calendar, the weather, and the clothing brings with it great comfort, and there’s always something fresh and new to look forward to for breakfast, lunch and dinner when you eat seasonally.
I love an autumn filled with soups, chili, and cold weather root vegetables. And don’t forget apple and pumpkin recipes – or even canned salsa in early fall!
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 fall days, they’ll buy peppers, tomatoes, and apples. Go figure! Our bodies must be somehow wired to appreciate the seasons.
I wonder what the wiring is when people buy 400 pounds of apples and squash. !!??
That’s always my goal for autumn: bulk food purchases.
It’s already going to save you money to buy in-season produce, but when you can slash prices further by getting a ton of food, do it! You can preserve apples and pureed squash in many ways to eat on the cheap all year long.
Plus, buying local means my food doesn’t travel so far, lessening my impact on the earth.
It’s a true Kitchen Stewardship® habit, to save money, build nutrition and protect the earth all in one action.
As long as you know what to do with the multitudinous vegetables!
Enter these recipes, many of our family’s favorites.
Healthy Fall Breakfast Recipes
Pumpkin (or Orange Veggie) Breakfast Recipes
Grain-free Pumpkin Pie Breakfast Porridge
Pumpkin Pie Baked Oatmeal
Sweet Potato Oatmeal
Grain-free Pumpkin Pancakes (or any orange vegetable)
Gluten-Free Squash Cookies
If you have a little bit of pumpkin (or other mushy orange vegetables) left over, whether it’s from a can or home-roasted, here are 20 ideas to use or store that little bit of pumpkin. Put these recipes in your Plan to Eat recipe box and plan them in this month while we enjoy the rest of the fall produce!
Apple Breakfast Recipes
Instant Pot Apple Cranberry Oatmeal
Apple Breakfast Bars (or dessert!)
Grain-free Apple Almond Pancakes
Apple Pie Smoothie Recipe
If you have a bunch of apples (we buy over 400 pounds every year), definitely check out How to Preserve & Use Apples for plenty of ideas for the rest of them!
Healthy Fall Muffins and Snacks
Healthy Pumpkin Muffins or the Gluten-Free Pumpkin Muffins that I adapted using the original (awesome) recipe
Einkorn Applesauce Muffins
Crispy (Soaked) Spicy Pumpkin Seeds
Healthy Pumpkin Cookies or the Gluten-Free version
Crispy Oven-Baked Apple Chips
Easy Naturally Fermented Apple Salsa Recipe
Apple Flax Muffins
Healthy Fall Meal Ideas
Comforting Fall Soups
Cabbage Pumpkin Soup
Chicken Barley Leek Soup
Maple Roasted Acorn Squash Soup
Fall Dinner Ideas
Savory Greek Sausage Stuffed Squash
Grain-free Spaghetti Squash Lasagna
Honey Baked Lentils
One-Pot Sweet & Savory Chicken With Cabbage
Gluten-Free Instant Pot Mac & Cheese (with hidden orange veggie)
Fall Vegetable Side Dishes
Parmesan Fried Eggplant
Roasted Fall/Winter Vegetables
Brussels Sprouts People Will Actually Love
Healthy Fall Desserts
Healthy Pumpkin Pie (no cans!)
Frozen Pumpkin Fudge (dairy-free, grain-free, egg-free)
Apple Crisp (slow cooker, gluten-free, & more!)
Caramelized Apple-Banana Dessert Topping
Candy Corn Gelatin
Makes my mouth water just thinking of all these favorite fall recipes that we can eat in abundance this time of year!!
How to Roast Butternut Squash
- Place halves face down in a 9×13 pan and add 1cm or so of water.
- Bake in a 400F oven for 45 minutes to an hour.
- When you can pierce the skin easily with a fork, it’s done.
How to Cook Butternut Squash in the Instant Pot
- Place a metal trivet in the liner of your pot and add 1 cup of water. (You must use the trivet for this method!!!)
- Arrange your squash quarters on the trivet.
- Put on the lid and make sure the nozzle is set to seal.
- Select the STEAM button (not Manual!) for 8 minutes.
Full Instructions on Cooking Butternut Squash
How to Bake a Spaghetti Squash
- Place halves face down in a baking dish with about 1 centimeter of water in it.
- Bake in a 350-400F for 30-45 minutes.
- When you can easily pierce the skin with a fork, it’s done.
Full Instructions on Baking Spaghetti Squash
How to Cook Spaghetti Squash in the Instant Pot
- Cut your squash in half crosswise.
- Scoop out the seeds and place in your steamer basket with water to the bottom.
- 7 minutes on high pressure and you’re ready to eat!
Full Instructions on Cooking Spaghetti Squash in the Instant Pot
How to Bake an Acorn Squash
- Place halves face down in a 9×13” glass dish with some water at the bottom.
- Bake at 400F for 20-30 minutes until skin is easily pierced with a knife and flesh is soft.
Full Instructions on Baking Acorn Squash
How to Cook an Acorn Squash in an Instant Pot
- Place whole acorn squash into your Instant pot steamer basket (or on a trivet) with 1/2 cup of water in the pot.
- Cook on high pressure for 5 minutes.
- Allow pressure to naturally release for 10 minutes then release any remaining steam.
- Let the squash cool before cutting open to remove seeds.
Full Instructions on Cooking Acorn Squash in the Instant Pot
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10 thoughts on “All the Fall Recipes You’ll Need This Season”
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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.
Oy, that’s pricey! I haven’t bought one at the grocery in a few years, so my math could be off or it could be location too. Hope they get them locally soon! 🙂 Katie
When I was in Japan for 18 months I didn’t see one single spaghetti squash there… up until the week I was leaving, then I saw them everywhere!!
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?
If the flesh is orange, that recipe will work! I love trying new squashes…some of the ugliest ones are often the sweetest, like buttercup. 🙂 Katie
Mmmmm these all look so good! I want to try them all. Would you be okay if I posted some of your recipes on my site, if I have referral back to your site? I do a lot of whole food cooking and have some great recipes and your recipes would be a great addition I think! 🙂
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
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!
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. 🙂