Healthy Fall Recipes

 

BBB_Fall-Recipes

As Fall approaches, now is the time to switch up recipes and use different foods that are in season. Here are some recipes to inspire some amazing Fall dishes:

 

Cauliflower Stuffing

INGREDIENTS

4 Tbsp. butter

1 onion, chopped

2 large carrots, peeled and chopped

2 celery stalks, chopped or thinly sliced

1 small head cauliflower, chopped

1 c. chopped mushrooms

kosher salt

Freshly ground black pepper

1/4 c. chopped fresh parsley

2 Tbsp. chopped fresh rosemary

1 Tbsp. chopped fresh sage (or 1 tsp. ground sage)

1/2 c. vegetable or chicken broth

DIRECTIONS

In a large skillet over medium heat, melt butter. Add onion, carrot, and celery and sauté until soft, 7 to 8 minutes.

Add cauliflower and mushrooms and season with salt and pepper. Cook until tender, 8 to 10 minutes more.

Add parsley, rosemary, and sage and stir until combined, then pour over vegetable broth and cover with a lid. Cover until totally tender and liquid is absorbed, 15 minutes.

Serve.

 

Pumpkin Alfredo

INGREDIENTS

12 oz. fettuccine

2 Tbsp. butter

2 garlic cloves, minced

3/4 c. pumpkin puree

1/2 c. whole milk

1/2 c. finely grated Parmesan, plus more for serving

1/2 tsp. chopped rosemary

1/4 tsp. grated nutmeg

2 Tbsp. chopped parsley

DIRECTIONS

In a large pot of salted boiling water, cook fettuccine according to package directions until al dente. Drain.

In a large skillet, melt butter over medium heat. Add garlic and sauté until fragrant, about 1 minute. Stir in rosemary and pumpkin. Pour in milk and stir until evenly combined, then stir in Parmesan and nutmeg. Season with salt and pepper. Simmer for 5 minutes, or until you reach your desired consistency.

Turn off heat and toss pasta in the sauce. Garnish with parsley and more Parmesan, if desired.

 

Spaghetti Squash Pepperoni Pizza Boats

INGREDIENTS

2 whole spaghetti squash

kosher salt

Freshly ground black pepper

Extra-virgin olive oil, for drizzling

1 c. chopped pepperoni

2 c. marinara

2 c. shredded mozzarella

1/4 c. chopped parsley

DIRECTIONS

Preheat oven to 400º. Place spaghetti squash on a plate and microwave 5 minutes. Halve each lengthwise and remove any seeds (be careful of hot steam!). Transfer to a parchment-lined baking sheet, season with salt and pepper, and drizzle with olive oil.

Bake, cut-side down, for 30 minutes. Remove from oven and heat broiler.

Meanwhile, in a small skillet over medium heat, crisp pepperoni, stirring occasionally. Transfer to a plate.

Loosen spaghetti strands using a fork. Add 1/2 cup marinara, 1/4 cup mozzarella, and 1/4 cup crispy pepperoni to each baked squash half. Mix filling with a fork and top with 1/4 cup more mozzarella and parsley. Return to baking sheet.

Broil until cheese is melted and golden, 4 to 5 minutes. Serve immediately.

 

Roasted Sweet Potatoes with Quinoa, Kale, Dried Cranberries, and Feta

INGREDIENTS

3 sweet potatoes, peeled and cubed

5 Tbsp. extra-virgin olive oil, divided

kosher salt

Freshly ground black pepper

1 c. dried quinoa, rinsed under cold water

1/2 bunch Tuscan kale, thinly sliced

1/2 c. dried cranberries

1 Tbsp. balsamic vinegar

1/2 c. crumbled feta

DIRECTIONS

Preheat oven to 425° and cover a baking sheet with aluminum foil. Arrange sweet potatoes on the baking sheet, then drizzle with 2 tablespoons olive oil and season with salt and pepper. Toss to coat and roast until golden and tender, about 25 minutes.

Meanwhile, combine quinoa and 2 cups of water in a medium saucepan. Bring to a boil, then reduce heat and simmer, covered, 15 minutes. Remove from heat and let sit, covered, 5 minutes more. Scoop quinoa onto a paper towel-lined baking sheet to cool slightly.

In a large bowl, combine quinoa, sweet potatoes, kale, and cranberries. In a small bowl, whisk together balsamic vinegar and remaining 3 tablespoons olive oil. Drizzle vinaigrette over salad, tossing gently to combine. Season with salt and pepper and stir in feta just before serving.

 

Roasted Fall Veggie Bowl with Green Tahini Sauce

INGREDIENTS

1 1/2 c. semi-pearled farro

2 c. butternut squash, cubed

2 c. baby bello mushrooms, quartered

2 c. Brussels sprouts, quartered or halved

6 Tbsp. extra-virgin olive oil, divided

kosher salt

Freshly ground black pepper

Juice of 1 1/2 lemons

1 small clove garlic, minced

2 Tbsp. tahini

1/4 c. fresh parsley leaves

DIRECTIONS

Preheat oven to 425° and cover two baking sheets with aluminum foil.

Place farro in a large saucepan and cover with cold water. Let soak 15 minutes, then drain, return to pan, and cover again with water. Bring to a boil and let simmer 15 minutes. Drain and spread out on a paper towel-lined baking sheet to let cool.

Arrange vegetables on prepared baking sheets and drizzle with 3 tablespoons olive oil. Season with salt and pepper and toss to coat. Roast until golden and tender, 18 minutes. Remove from oven and let cool slightly.

Make the dressing: Meanwhile, in a mini food processor or blender, combine lemon juice, garlic, tahini, parsley, and remaining olive oil. Add 3 tablespoons water to achieve thinner consistency and season with salt and pepper.

In a large bowl, toss together farro and roasted vegetables. Divide into serving bowls and drizzle with dressing.

 

Breakfast Baked Apples

INGREDIENTS

2 cups old-fashioned rolled oats

3 c. water

2 Tbsp. maple syrup

1 Tbsp. ground cinnamon

4 large baking apples, tops sliced and insides hollowed

2 Tbsp. dried cranberries

2 Tbsp. chopped pecans

DIRECTIONS

Preheat oven to 400°. In a medium saucepan over medium-low heat, combine oatmeal and water and stir occasionally until creamy. Stir in maple syrup and ground cinnamon and let cool slightly.

Transfer apples to a glass baking dish and spoon in oatmeal. Bake until apples are soft and bubbly, about 35 minutes.

Top oatmeal with cranberries and pecans and serve.

All recipes from Delish.

Which ones are you most excited to try? Share with us!

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