5 Healthy Fall Recipes to Celebrate the Season

5 Healthy Fall Recipes to Celebrate the Season

As the air turns crisp and leaves begin to fall, it’s the perfect time to bring cozy, wholesome meals back to your table. Every new season brings an opportunity to explore new flavors and ingredients—and fall offers some of the best! Whether you’re cooking for your family or bringing a dish to a gathering, here are five healthy fall recipes that highlight the rich flavors of the season.

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1. Chicken & Fall Veggies Sheet Pan

This easy sheet-pan meal gives you a full dinner in one pan—colorful, hearty, and family-approved.

Prep Time: 18 minutes
Cook Time: 40 minutes
Servings: 5

Ingredients:

• 5 chicken thighs
• 2.5 lbs fingerling potatoes
• 5 fresh carrots
• 2 cups brussels sprouts
• 1.5 lbs butternut squash
• 1.5 yellow onions
• 5 tbsp Italian seasoning
• 5 tbsp olive oil

Directions:

1. Preheat oven to 400°F. Peel and dice the butternut squash, carrots, and onions. Halve or quarter the potatoes and brussels sprouts.
2. Line a baking sheet with foil and drizzle olive oil. Place chicken thighs on the pan. Toss the vegetables with olive oil and Italian seasoning, then spread around the chicken.
3. Bake for 35–40 minutes, or until chicken is fully cooked. Serve and enjoy!

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2. Lemony White Bean & Kale Soup

Warm, bold, and comforting—this bright soup is perfect for cozy evenings and pairs beautifully with a slice of crusty bread.

Prep Time: 8 minutes
Cook Time: 7 minutes
Servings: 5

Ingredients:

• 5 cups cooked cannellini beans
• 1.5 bunches kale
• 7.5 cups vegetable broth
• 6 tbsp lemon juice
• 2.5 cloves garlic
• 1.5 yellow onions
• 5 tbsp olive oil

Directions:

1. Dice onions, chop kale, and mince garlic. Drain beans.
2. Heat olive oil in a pot over medium heat. Sauté onions and garlic with a pinch of salt for 2–3 minutes.
3. Add beans and optional red pepper flakes. Stir well.
4. Pour in broth and bring to a simmer. Add kale and cook for 2–3 more minutes.
5. Remove from heat, stir in lemon juice, and enjoy!

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3. Squash & Mushroom Risotto

A creamy, comforting dish that brings an autumn twist to classic risotto.

Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 5

Ingredients:

• 2 lbs butternut squash
• 1.5 cups mushrooms
• 2.5 diced shallots
• 5 cups vegetable broth
• 2 cups rice
• ¾ cup white wine
• 2.5 cloves garlic
• 10 tbsp grated parmesan
• 5 tbsp olive oil

Directions:

1. Dice squash, chop mushrooms, and slice shallots. Grate garlic.
2. Heat olive oil in a pan. Cook squash for 10–12 minutes until softened; remove from pan.
3. Simmer the broth in a separate pot.
4. In the pan, sauté shallots and mushrooms for 4–5 minutes. Add garlic and rice, cooking 2 more minutes.
5. Stir in white wine until absorbed. Add broth one ladle at a time, stirring constantly, until creamy (20–25 minutes).
6. Stir in squash and parmesan. Serve warm and enjoy!

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4. Harvest Grain Bowl with Turkey Meatballs

A colorful, protein-packed bowl filled with seasonal favorites.

Prep Time: 23 minutes
Cook Time: 20 minutes
Servings: 5

Ingredients:

• 15 oz cooked turkey meatballs
• 1.5 bunches curly kale
• 5 oz goat cheese
• 2 apples
• 8 tbsp balsamic vinaigrette
• 1.5 lbs butternut squash
• 2.5 cups mixed grain blend
• 3 tbsp olive oil

Directions:

1. Dice squash and apples. Wash and chop kale, then drizzle with olive oil.
2. Preheat oven to 400°F. Toss squash with oil and seasoning; place on a parchment-lined baking sheet with meatballs. Bake 18–20 minutes, flipping halfway.
3. Heat the grains per package instructions.
4. Assemble bowls: kale base, then top with apples, squash, meatballs, and grains. Add goat cheese and drizzle with vinaigrette.

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5. Pumpkin Lasagna Roll-Ups

A fall-inspired twist on classic lasagna—rich, creamy, and filled with pumpkin goodness.

Prep Time: 29 minutes
Cook Time: 25 minutes

Ingredients:

• 12 lasagna noodles
• 6 cups canned pumpkin
• 4.5 cups ricotta cheese
• 6 cups frozen spinach
• 3 tsp garlic powder
• 4.5 cups shredded mozzarella
• 6 tbsp olive oil

Directions:

1. Preheat oven to 375°F. Cook lasagna noodles per package directions; drizzle with oil to prevent sticking.
2. Warm pumpkin with a splash of water, garlic powder, salt, and half the ricotta. Set aside.
3. In the same pot, cook spinach for 4–5 minutes. Stir in half the mozzarella and the remaining ricotta until creamy.
4. Spread pumpkin and spinach mixtures on each noodle, roll up, and place in a baking dish.
5. Top with remaining mozzarella and bake 10–15 minutes, until cheese is melted. Garnish with parmesan and serve with marinara sauce.

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A Season to Savor

Now that fall is here, take this as a fun opportunity to get adventurous and try out something new in your kitchen! Feel free to swap ingredients, add your favorite spices, or make each recipe your own.

Happy cooking and happy fall!

Amanda Garrity
Healthy Living Manager & Certified Personal Trainer
Ferguson Family YMCA