Fall
Recipes

Ingredients:

  • 1 large butternut squash, peeled and cubed

  • 1 tablespoon olive oil

  • 1 medium onion, chopped

  • 2 garlic cloves, minced

  • 4 cups vegetable broth

  • 1/2 cup coconut milk or heavy cream

  • Salt and pepper to taste

  • Optional: a pinch of nutmeg or cinnamon for extra fall flavor

Instructions:

  1. Heat olive oil in a large pot. Sauté the onion and garlic until softened.

  2. Add the cubed squash and cook for a few minutes.

  3. Pour in the vegetable broth, bring to a boil, then simmer until the squash is tender (about 20-25 minutes).

  4. Use an immersion blender to puree until smooth.

  5. Stir in coconut milk or heavy cream, season with salt and pepper, and add a dash of nutmeg or cinnamon if you’d like.

  6. Serve warm with crusty bread.

Sweet Potato & Black Bean Chili

Creamy Butternut Squash Soup

Ingredients:

  • 1 tbsp olive oil

  • 1 onion, chopped

  • 3 garlic cloves, minced

  • 1 red bell pepper, diced

  • 2 medium sweet potatoes, peeled and diced

  • 1 can black beans, drained and rinsed

  • 1 can diced tomatoes (14.5 oz)

  • 2 cups vegetable broth

  • 1 tbsp chili powder

  • 1 tsp cumin

  • 1 tsp smoked paprika

  • Salt and pepper, to taste

  • Fresh cilantro, for garnish

Instructions:

  1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sauté for 3-4 minutes until softened.

  2. Add the bell pepper and sweet potatoes, cooking for another 5 minutes.

  3. Stir in the black beans, diced tomatoes, vegetable broth, chili powder, cumin, and smoked paprika. Bring to a simmer.

  4. Lower the heat and cook for 25-30 minutes until sweet potatoes are tender. Season with salt and pepper to taste.

  5. Garnish with fresh cilantro before serving.

Maple-Glazed Roasted Brussels Sprouts & Bacon

Apple Cinnamon Oatmeal Bake

Ingredients:

  • 1 lb Brussels sprouts, trimmed and halved

  • 4 slices bacon, chopped

  • 2 tbsp olive oil

  • 2 tbsp maple syrup

  • Salt and pepper, to taste

Instructions:

  1. Preheat your oven to 400°F (200°C).

  2. Toss Brussels sprouts with olive oil, salt, and pepper, then spread them out on a baking sheet.

  3. Scatter the chopped bacon over the Brussels sprouts.

  4. Roast in the oven for 20-25 minutes until the Brussels sprouts are crispy and caramelized.

  5. Drizzle with maple syrup and toss before serving.

Ingredients:

  • 2 cups rolled oats

  • 1 ½ cups almond milk (or milk of choice)

  • 1 large apple, peeled and diced

  • 2 eggs

  • 2 tbsp maple syrup

  • 1 tsp cinnamon

  • ½ tsp baking powder

  • 1 tsp vanilla extract

  • ¼ cup chopped walnuts or pecans (optional)

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease a baking dish.

  2. In a large bowl, mix the oats, baking powder, cinnamon, and a pinch of salt.

  3. In a separate bowl, whisk together the milk, eggs, maple syrup, and vanilla.

  4. Combine the wet and dry ingredients, then fold in the diced apple and optional nuts.

  5. Pour the mixture into the baking dish and bake for 30-35 minutes until the top is golden and the oatmeal is set.

  6. Serve warm and enjoy as a cozy breakfast or snack.