As the weather cools and the days get shorter, there’s nothing quite like cozy, home-cooked meals to brighten up your evenings.
Fall is the season of hearty, comforting ingredients—think sweet potatoes, squash, apples, and cinnamon. With these meal-prep-friendly recipes, you’ll have delicious, seasonal dishes ready for every day of the week. Let’s dive into these autumn-inspired meals you’ll want to make again and again!
1. Roasted Butternut Squash Soup
This soup is a fall favorite for its warm, nutty flavor and creamy texture. It’s perfect for meal prep since it stores well in the fridge and can even be frozen.
- Ingredients:
- 1 butternut squash, peeled and cubed
- 1 large onion, diced
- 2 carrots, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- Salt and pepper, to taste
- Instructions:
- Preheat your oven to 400°F (200°C). Spread the cubed squash, onion, carrots, and garlic on a baking sheet, drizzle with olive oil, and season with salt and pepper.
- Roast the veggies for 25-30 minutes, until golden and tender.
- Transfer to a pot, add vegetable broth, and simmer for 10 minutes.
- Blend until smooth, adjust seasoning, and it’s ready to serve! Store leftovers in airtight containers for up to 5 days.
2. Maple Glazed Sweet Potato and Brussels Sprouts
This recipe combines roasted sweet potatoes and Brussels sprouts, coated in a maple glaze for a sweet and savory fall delight.
- Ingredients:
- 2 sweet potatoes, peeled and cubed
- 1 lb Brussels sprouts, halved
- 3 tbsp olive oil
- 3 tbsp maple syrup
- Salt and pepper
- Instructions:
- Toss sweet potatoes and Brussels sprouts with olive oil, salt, and pepper.
- Spread on a baking sheet, drizzle with maple syrup, and roast at 400°F for 25-30 minutes, stirring halfway.
3. Harvest Grain Bowl
Packed with nutrient-dense grains and fresh fall produce, this grain bowl makes a perfect lunch or dinner option that you can prep ahead.
- Ingredients:
- 1 cup quinoa
- 1 sweet potato, cubed
- 1 apple, diced
- Handful of kale, chopped
- ¼ cup pumpkin seeds
- Dressing: 2 tbsp olive oil, 1 tbsp apple cider vinegar, salt, and pepper
- Instructions:
- Cook the quinoa and let it cool.
- Roast the sweet potatoes, then toss them with the apple, kale, and pumpkin seeds.
- Whisk together dressing ingredients, pour over the bowl, and enjoy!
4. Apple Cinnamon Overnight Oats
These overnight oats taste like apple pie, making them an ideal grab-and-go breakfast with a fall twist.
- Ingredients:
- ½ cup oats
- ½ cup almond milk
- 1 small apple, diced
- 1 tsp cinnamon
- 1 tsp maple syrup
- Instructions:
- Combine oats, milk, apple, cinnamon, and maple syrup in a jar.
- Stir well, cover, and refrigerate overnight.
5. Pumpkin Hummus
This pumpkin-flavored hummus brings a unique twist to a classic dip, making it a tasty snack with veggies or pita.
- Ingredients:
- 1 cup canned pumpkin
- 1 can chickpeas, drained
- 2 tbsp tahini
- 1 garlic clove, minced
- Salt, cumin, and paprika to taste
- Instructions:
- Blend all ingredients until smooth.
- Adjust seasonings as needed and store in the fridge for up to a week.
6. Sheet Pan Sausage and Root Vegetables
This easy sheet pan meal combines fall root vegetables with savory sausage, making it a quick, flavorful dish for busy weeknights.
- Ingredients:
- 1 lb sausages
- 1 lb potatoes, cubed
- 2 carrots, sliced
- 1 red onion, cut into wedges
- Olive oil, rosemary, salt, and pepper
- Instructions:
- Toss veggies with olive oil, rosemary, salt, and pepper.
- Spread everything on a sheet pan, add sausages, and roast at 400°F for 25-30 minutes.
7. Spaghetti Squash with Pesto
Spaghetti squash is a low-carb alternative to pasta and pairs beautifully with pesto for a simple, satisfying meal.
- Ingredients:
- 1 spaghetti squash
- ½ cup pesto
- Parmesan cheese (optional)
- Instructions:
- Cut squash in half, scoop out seeds, and bake at 400°F for 40 minutes.
- Scrape with a fork to create strands, toss with pesto, and top with cheese.
8. Autumn Stuffed Peppers
Stuffed with a mix of rice, ground meat, and fall spices, these peppers make a hearty, comforting meal.
- Ingredients:
- 4 bell peppers
- 1 cup cooked rice
- ½ lb ground meat
- 1 tsp cinnamon and paprika
- Instructions:
- Cut tops off peppers and scoop out seeds.
- Mix rice, meat, and spices; stuff into peppers.
- Bake at 375°F for 35-40 minutes.
9. Carrot Ginger Soup
This warm, spiced soup is soothing and simple, with a touch of ginger to add extra flavor.
- Ingredients:
- 1 lb carrots, peeled and chopped
- 1 onion, diced
- 1 tbsp ginger, minced
- 4 cups vegetable broth
- Instructions:
- Sauté onion and ginger, then add carrots and broth.
- Simmer until tender, then blend and season to taste.
10. Kale Salad with Apples and Walnuts
This salad is bursting with crisp apples and crunchy walnuts, a great way to add some freshness to your fall meal rotation.
- Ingredients:
- 1 bunch kale, chopped
- 1 apple, diced
- ¼ cup walnuts
- Dressing: 1 tbsp olive oil, 1 tbsp lemon juice, salt, and pepper
- Instructions:
- Massage kale with olive oil to soften it.
- Toss with apples, walnuts, and dressing.
11. Sweet Potato and Black Bean Enchiladas
These enchiladas are hearty and full of flavor, with a blend of sweet potatoes, black beans, and spices that make for a satisfying dish.
- Ingredients:
- 2 sweet potatoes, peeled and cubed
- 1 can black beans, drained
- 1 tsp chili powder
- 1 package tortillas
- Enchilada sauce
- Instructions:
- Roast sweet potatoes and combine with black beans and chili powder.
- Spoon filling into tortillas, roll up, and place in a baking dish.
- Pour enchilada sauce over and bake at 375°F for 20 minutes.
These 11 recipes capture the essence of fall flavors while being easy to make, store, and enjoy. With these dishes in your meal rotation, you’ll be ready for any crisp autumn day, whether it’s lunch at work or a cozy dinner at home. Happy meal prepping!