As the leaves change and the air turns crisp, it’s time to embrace the comforting meals that fall brings. As the days grow shorter and the nights get colder, there’s nothing like gathering around the table to enjoy a healthy comfort meal with loved ones. From hearty stews to yummy baked goods, the possibilities are endless for fall cooking. Here are 10 of our favorite cozy and healthy meals you should be adding to your recipe book this season…

Add These Flavorful Recipes to Your Fall Cooking

1. Roasted Delicata Squash

This simple yet delicious dish is exactly what you need this season. Not only does it burst with the rich and earthy flavors of fall squash, it also has a unique, eye-catching shape. With just a touch of seasoning, this autumn-inspired dish brings out the best of the season’s harvest, making it a must-try for cozy fall meals.

Ingredients: 

2 medium delicata squash (about 2 pounds)

1/4 cup salted butter, melted

2 tsp. chopped fresh sage

2 tsp. seasoned salt

1/2 tsp. ground black pepper

1/2 cup grated parmesan cheese

Recipe: 

Step 1: Preheat the oven to 425°F.

Step 2: On a large cutting board, cut one squash in half. Use a spoon to scrape out and discard seeds. Slice the squash crosswise into 1-inch thick slices and place slices in a large bowl. Repeat with the remaining squash.

Step 3: Pour the melted butter over the squash, tossing to coat. Sprinkle with the sage, seasoned salt, and black pepper. Add the parmesan cheese, tossing to coat.

Step 4: On an unlined baking sheet, place the squash in a single layer. Roast until golden brown, 25 to 30 minutes, flipping the slices halfway through. Serve warm or at room temperature.

Recipe From: https://www.thepioneerwoman.com/food-cooking/recipes/a45036798/roasted-delicata-squash-recipe/

2. Broccoli Wild Rice Casserole

Nothing says fall quite like a comforting casserole, and this specific one is both healthy and delicious! Packed with vibrant broccoli and hearty wild rice, this dish is a perfect blend of flavors and textures. Creamy and satisfying, it makes for an ideal side dish or a wholesome main course. Gather around the table and enjoy this nutritious, flavorful casserole that embodies the essence of the season!

Ingredients: 

2 cups uncooked wild rice

10 cup low-sodium chicken broth, more if needed for thinning

3 heads broccoli, cut into small florets

1 lb. white button or cremini mushrooms, finely chopped

1/2 cup butter

1 whole medium onion, finely diced

2 whole carrots, peeled and finely diced

2 stalks celery, finely diced

4 Tbsp. all-purpose flour

1/2 cup heavy cream

1 tsp. salt, more to taste

1 tsp. black pepper

1 cup panko breadcrumbs

Recipe: 

Step 1: Add the wild rice into a medium saucepan with 5 cups of the chicken broth. Bring it to a boil over medium high heat, then reduce the heat to low and cover the pan. Cook the rice until it has just started to break open and is slightly tender, about 35 to 40 minutes. Set it aside.

Step 2: Meanwhile, blanch the broccoli by throwing the florets into boiling water for 1½ to 2 minutes, until bright green and still slightly crisp. Immediately drain the broccoli and plunge it into a bowl of ice water to stop the cooking process. Remove it from the ice water and set it aside.

Step 3: Heat a large pot over medium-high heat, then melt 6 tablespoons of the butter. Add the onions and the mushrooms and cook, stirring them occasionally, for 3 to 4 minutes, or until the liquid begins to evaporate. Add the carrots and celery and cook for 3 to 4 minutes, until the vegetables are soft and the mixture begins to turn darker in color.

Step 4: Sprinkle the flour on the vegetables and stir to incorporate it, then cook for about a minute. Pour in the remaining 5 cups of broth and stir to combine. Bring the mixture to a gentle boil and allow it to thicken, about 3 minutes. Pour in the heavy cream, stirring to combine. Let the mixture cook until it thickens. Season with the salt and pepper, then taste and adjust the seasonings as needed.

Step 5: Add half the cooked rice to the bottom of a 3-quart baking dish, then lay on half the broccoli. (You can do one layer of each or two layers of each. Using a ladle, scoop out the vegetable/broth mixture and spoon it evenly all over the top. Continue with the rest of the sauce, totally covering the surface with vegetables.

Step 6: Melt the remaining 2 tablespoons of butter, then pour it into a separate bowl with the panko breadcrumbs. Toss the mixture together to coat the breadcrumbs in butter, then sprinkle the breadcrumbs all over the top.

Step 7: Cover with foil and bake the casserole for 20 minutes, then remove the foil and continue baking for 15 minutes or until golden brown on top. 

Recipe From: https://www.thepioneerwoman.com/food-cooking/recipes/a11294/broccoli-wild-rice-casserole

3. Harvest Bowl

Talk about a healthy comfort meal! This vibrant harvest bowl is packed with protein-rich chicken, a rainbow of colorful vegetables, hearty grains, fruits, and crunchy nuts. It’s the perfect recipe for loading up on essential nutrients while delighting your taste buds. Whether you’re enjoying it at home, on the go, or meal prepping for the week ahead, this versatile dish makes healthy eating effortless and delicious. 

Ingredients: 

Bowls: 

1 1/2 cups wild rice blend

2 2/3 cups chicken broth

2 Tbsp. unsalted butter

1 1/2 tsp. kosher salt, divided

1 lb. Brussels sprouts, trimmed and cut in half

2 small sweet potatoes, cut into 1/2-in. cubes

2 Tbsp. olive oil

1 tsp. ground black pepper

1 tsp. garlic powder

1 tsp. paprika

1/4 tsp. cayenne 

1 rotisserie chicken, about 2 lb.

2 cup fresh baby kale

1 Honeycrisp apple, cored and cubed

1/2 cup crumbled goat cheese

1/4 cup roasted, salted almonds, coarsely chopped

Balsamic Vinaigrette 

3 Tbsp. balsamic vinegar

2 tsp. honey

2 tsp. Dijon mustard

1 garlic clove, grated 

1/4 tsp. kosher salt

1/4 tsp. ground black pepper

1/3 cup olive oil

Recipe: 

Step 1: For the bowls: Preheat the oven to 450°F.

Step 2: Place the rice blend in a fine mesh sieve. Rinse the rice under water, using your hand to move the rice around for about 1 minute. Place the rice in a medium saucepan with the broth, butter, and ½ teaspoon of salt. Bring the mixture to a boil over medium-high heat. Reduce the heat to low, cover, and cook until the rice is tender, 45 minutes. Remove the pot from the heat and keep the rice covered for another 15 minutes. Fluff the rice with a fork.

Step 3: Meanwhile, line a large baking sheet with foil. Add the Brussels sprouts and sweet potato. Drizzle the vegetables with the olive oil, tossing to coat. Sprinkle with the remaining 1 teaspoon of salt, pepper, garlic powder, paprika, and cayenne, tossing to coat. Roast until the vegetables are tender and browned, about 25 minutes, stirring halfway through.

Step 4: For the balsamic vinaigrette: In a mason jar, add the balsamic vinegar, honey, mustard, garlic, salt, and pepper. Place the lid on the jar and shake vigorously until the ingredients are well combined, about 15 seconds. Add the olive oil and shake the closed jar again until the dressing is well emulsified. Store in the refrigerator and shake well before using.

Step 5: Remove the skin and bones from the chicken. Shred or cut the meat into cubes, as desired.

Step 6: To serve: Divide the baby kale among 4 bowls. Spoon on the wild rice and divide the Brussels sprouts, sweet potato, chicken, apple, goat cheese, and almonds. Drizzle with the balsamic vinaigrette.

Recipe From: https://www.thepioneerwoman.com/food-cooking/recipes/a44704380/harvest-bowls-recipe/

4. Butternut Squash Risotto

Indulge in a warm, creamy meal that perfectly captures the essence of the season! This savory risotto is made with tender leeks and fresh sage, all infused with the delightful flavors of butternut squash. With the convenience of an Instant Pot, you can whip up this comforting dish in no time, making it a delicious option for any occasion. Savor every bite of this autumn-inspired risotto and enjoy a taste of the season!

Ingredients:
2 tablespoons olive oil (or butter)

2 cups sliced leeks (one extra large leek) or sub one onion

4 garlic cloves, rough chopped

8 sage leaves, chopped

1 cup arborio rice or short-grain Spanish rice (Bomba)

2 heaping cups of butternut squash, cubed (please see notes if making on stove top!) Buying pre-cut squash saves a lot of time here!

1/4 cup white wine (or skip it)

2 cups veggie stock, or chicken stock 

1/2 teaspoon salt, more to taste

1/8 teaspoon white pepper(or sub black pepper to taste)

1/2 teaspoon nutmeg

2–3 handfuls baby spinach or chopped kale

OPTIONAL: 1/4 – 1/2 cup parmesan, manchego, vegan cheese or cashew cheese – or leave the cheese out and use leek oil for garnish. Or stir in 1-2 tablespoons of butter or ghee, or a drizzle of olive oil. 

Recipe: 

Step 1: Slice and rinse leeks, separating rings (rinsing will help them to soften faster).

Step 2: Set Instant Pot to the “Saute” function.

Step 3: Heat oil in the instant pot, add the rinsed leeks and stir for 2 minutes. Add garlic, sage and rice, stir for 2 minutes.

Step 4: Add butternut squash, and keep stirring for a couple of minutes, until there is a bit of browning on the bottom of the instant pot.

Step 5: Add the wine and scrape up the browned bits-  a wooden spoon is good for this. Let all the wine cook off, about 2-3 minutes. Add the stock or broth. Scrape up more browned bits. Add the salt, pepper and nutmeg, and give a good stir.

Step 6: Seal the instant pot and pressure cook on HIGH pressure for 6 minutes. Naturally, release for 5 minutes, then manually release. 

Step 7: While the Instant pot is going you could make the leek oil and/or the maple glazed pecans. 

Step 8: Stir the risotto, adding the spinach and cheese or butter if you like, or leave them out. As the butternut breaks down a bit, it will add a nice natural creaminess to the risotto.

Step 9: Adjust salt to taste. If you like a “looser” risotto add a bit more broth.

Step 10: Garnish with optional leek oil or maple glazed pecans

Recipe From: https://www.feastingathome.com/instant-pot-butternut-risotto-with-leeks/

5. Pinto Bean and Poblano Soup

Warm up with this hearty and healthy pinto bean and poblano soup. With a delightful blend of whole and pureed beans that create a perfectly creamy texture and packed with flavor, this soup is a deliciously satisfying meal. Enjoy each spoonful as you savor the comforting flavors and vibrant ingredients that bring this dish to life!

Ingredients:

1 cup long-grain rice

1 1/2 tsp. canola oil

1 onion, chopped

3 large poblano peppers, seeded and chopped 

4 cloves garlic, grated

1 1/2 tsp. ground cumin

1 1/2 tsp. ground coriander

4 tsp. vegetable bouillon base (we used Better Than Bouillon)

2 15.5-ounce cans pinto beans, rinsed

1 avocado, diced

Chopped cilantro and a pinch of smoked paprika, for serving

Recipe: 

Step 1: Cook rice per package directions.

Step 2: Meanwhile, heat oil in medium saucepan on medium. Add onion and all but 1/3 cup chopped peppers and cook, stirring occasionally, until tender, 6 to 8 minutes. 

Step 3: Stir in garlic, cumin, and coriander. Add bouillon base and 11/2 cups water and simmer, stirring occasionally, until slightly thickened, 3 to 5 minutes. Stir in 1 cup beans. 

Step 4: Place remaining beans in blender along with 11/2 cups water and puree until smooth. Stir into soup and simmer until heated through, about 3 minutes.

Step 5: Divide soup among bowls. Add a spoonful of rice and reserved poblano, then top with avocado, cilantro, and a pinch of smoked paprika.

Recipe From: https://www.goodhousekeeping.com/food-recipes/a45585043/pinto-bean-and-poblano-soup-recipe/

6. Creamy Pumpkin Soup

Nothing says fall like a warm bowl of creamy pumpkin soup, a true crowd-pleaser for the season! Incredibly delicious and easy to make, this soup is bursting with rich flavors that capture the essence of autumn. With its smooth texture and hints of warm spices, it’s the perfect healthy comfort meal to enjoy on chilly days. 

Ingredients:

1 medium yellow onion

3 cloves garlic

1 large bunch fresh thyme

2 tablespoons olive oil

1 (15-ounce) can pumpkin purée (about 2 cups)

3/4 teaspoon kosher salt

1/2 teaspoon ground cumin

1/4 teaspoon  freshly ground black pepper

1/8 teaspoon ground ginger

1/8 teaspoon cayenne pepper

2 cups low-sodium vegetable broth 

2 tablespoons maple syrup

2 tablespoons heavy cream

Toasted pumpkin seeds and flaky sea salt, for serving (optional)

Recipe: 

Step 1: Prep the ingredients. Very finely chop 1 medium yellow onion. Finely grate 3 garlic cloves. Pick the leaves from 1 large bunch of fresh thyme until you have 2 tablespoons.

Step 2: Cook the aromatics. Heat 2 tablespoons of olive oil in a medium saucepan over medium heat until shimmering. Add the onion and garlic and cook until fragrant, 3 to 4 minutes.

Step 3: Add the pumpkin and spices. Add the thyme, 1 (15-ounce) can pumpkin purée, 3/4 teaspoon kosher salt, 1/2 teaspoon ground cumin, 1/4 teaspoon black pepper, 1/8 teaspoon ground ginger, and 1/8 teaspoon cayenne pepper. Cook over medium-low until steaming and fragrant, about 5 minutes.

Step 4: Add the vegetable broth. Add 2 cups low-sodium vegetable broth and cook, stirring constantly, for 3 to 4 minutes. (The mixture will bubble.)

Step 5: Add the maple syrup and cream. Remove the pot from the heat. Add 2 tablespoons maple syrup and 2 tablespoons heavy cream, and stir to combine. (At this point, for a creamier soup, you can use an immersion blender or transfer to a blender to purée until it reaches your desired consistency.)

Step 6: Garnish and serve. Serve warm, garnished with toasted pumpkin seeds, flaky salt, fresh thyme leaves, and more black pepper.

Recipe From: https://www.thekitchn.com/easy-pumpkin-soup-261960

7. Chicken Noodle Soup

There’s nothing more comforting (or classic!) than a warm bowl of chicken noodle soup. This wholesome soup is packed with nourishing ingredients and vibrant veggies that will leave you feeling your best this fall season. 

Ingredients:

1 large yellow onion

3 medium carrots

3 medium stalks celery

3 cloves garlic

2 tablespoons unsalted butter or olive oil

2 1/2 teaspoons kosher salt, plus more as needed

1/2 teaspoon freshly ground black pepper

2 (32-ounce) cartons low-sodium chicken broth (about 8 cups)

5 sprigs fresh thyme

2 dried bay leaves

1 (2 1/2- to 3-pound) rotisserie chicken, or about 1 pound cooked, boneless chicken

6 ounces dried extra-wide egg noodles (about 3 1/4 cups)

1/2 medium bunch fresh parsley or dill

1/2 large lemon (optional)

Recipe: 

Step 1: Prepare the following, adding each to the same large bowl as you complete it: Dice 1 large onion (about 2 cups). Peel and cut 3 medium carrots crosswise into 1/2-inch thick rounds (about 1 3/4 cups). Cut 3 medium celery stalks crosswise into 1/2-inch thick pieces (about 1 1/4 cups). Mince 3 garlic cloves.

Step 2: Melt 2 tablespoons unsalted butter or heat 2 tablespoons olive oil in a Dutch oven heavy-bottomed pot over medium heat. Add the onion mixture, 2 1/2 teaspoons kosher salt, and 1/2 teaspoon black pepper. Cook, stirring occasionally, until the onion is translucent, about 5 minutes.

Step 3: Add 2 (32-ounce) cartons low-sodium chicken broth, 5 sprigs fresh thyme, and 2 dried bay leaves. Increase the heat to medium-high and bring to a boil. Meanwhile, use 2 forks to shred the meat from 1 (2 1/2- to 3-pound) rotisserie chicken or 1 pound

cooked, boneless chicken into bite-sized pieces (about 3 cups).

Step 4: Add the chicken and 6 ounces dried extra-wide egg noodles to the soup. Reduce the heat to maintain a gentle simmer and cook until the noodles are just shy of al dente, 6 to 7 minutes or 1 minute less than the package instructions. Meanwhile, finely chop the leaves and tender stems from 1/2 medium bunch fresh parsley or dill until you have 1/4 cup.

Step 5: Remove and discard the thyme sprigs and bay leaves. Taste and season with more kosher salt as needed. Add the chopped parsley or dill. If using, squeeze the juice from 1/2 large lemon until you have 2 tablespoons. Add to soup and stir to combine.

Recipe From: https://www.thekitchn.com/chicken-noodle-soup-recipe-23616715

8. Cabbage Roll Soup

This hearty cabbage roll soup is a healthy comfort meal  delight that you’ll want on your table! Packed with seasoned ground beef, tender rice, and a savory tomato broth, it combines the richness of flavors with the freshness of cabbage and carrots. 

Ingredients: 

1 medium yellow onion

2 cloves garlic

1 pound green cabbage (about 1/2 medium head)

2 medium carrots (about 8 ounces)

1 tablespoon olive oil

1 pound lean ground beef

1 1/2 teaspoons paprika

1 teaspoon kosher salt, plus more for seasoning

1/4 teaspoon freshly ground black pepper, plus more for seasoning

1 (32-ounce) box beef broth

1 (14.5-ounce) can diced tomatoes

1 (8-ounce) can tomato sauce

1 cup water

2 tablespoons packed light brown sugar

1 tablespoon Worcestershire sauce

1 teaspoon apple cider vinegar

1 bay leaf

1/2 cup uncooked long-grain white rice

2 tablespoons fresh parsley leaves, for garnish (optional)

Recipe: 

Step 1: Dice 1 medium yellow onion (about 2 1/2 cups), mince 2 garlic cloves, and place both in the same bowl. Core and chop 1 pound green cabbage into 1-inch pieces (4 to 5 cups), peel and dice 2 medium carrots, and place both in second bowl.

Step 2: Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat until shimmering. Add the onion and garlic, 1 pound lean ground beef, and 1 1/2 teaspoons paprika. Season with 1 teaspoon kosher salt and 1/4 teaspoon black pepper and cook, breaking up the meat into small pieces with a wooden spoon, until the beef is cooked through and the onion is softened, about 10 minutes.

Step 3: Add 1 box beef broth and scrape up the browned bits from the bottom of the pan with the wooden spoon. Add 1 can diced tomatoes and their juices, 1 can tomato sauce, 1 cup water, 2 tablespoons packed light brown sugar, 1 tablespoon Worcestershire sauce, 1 teaspoon apple cider vinegar, and 1 bay leaf. Stir to combine and bring to a boil over high heat.

Step 4: Add the cabbage and carrots and 1/2 cup uncooked white rice. Reduce the heat to maintain a simmer and cook, stirring occasionally, until the rice and cabbage are tender, about 30 minutes. Meanwhile, coarsely chop 2 tablespoons fresh parsley leaves if desired.

Step 5: Discard the bay leaf. Taste and season the soup with more salt and pepper as needed. Garnish with the parsley if desired.

Recipe From: https://www.thekitchn.com/cabbage-roll-soup-recipe-23106782

9. Black Bean Sweet Potato Enchiladas 

These delicious vegetarian enchiladas are sure to leave your taste buds dancing with joy! Bursting with a delightful mix of sweet potatoes and black beans, each bite offers a perfect balance of sweet and savory flavors. Topped with your favorite sauce and cheese, this satisfying dish is not only a treat for the palate but also a wholesome option for any meal. 

Ingredients: 

Filling

1 ¼ pounds sweet potatoes (2 small-to-medium)

1 can (15 ounces) black beans, rinsed and drained, or 1 ½ cup cooked black beans

4 ounces (1 cup) grated Monterey Jack cheese

2 ounces (½ cup) crumbled feta cheese

2 small cans (4 ounces each) diced green chiles

1 medium jalapeño, seeded and minced

2 cloves garlic, pressed or minced

2 tablespoons lime juice

½ teaspoon ground cumin

½ teaspoon chili powder

¼ teaspoon cayenne pepper (optional)

¼ teaspoon salt, more to taste

Freshly ground black pepper

Remaining Ingredients

2 cups (16 ounces) mild salsa verde, either homemade or store-bought

10 corn tortillas

4 ounces (1 cup) grated Monterey Jack cheese

2 tablespoons sour cream

1 tablespoon water

¼ cup chopped red onion

¼ cup chopped fresh cilantro

Recipe From: https://cookieandkate.com/black-bean-sweet-potato-enchiladas/

10. Lentil Baked Ziti

Indulge in this nutritious lentil baked ziti, a delicious twist on a classic favorite! Packed with protein-rich lentils and layered with tender pasta, marinara sauce, and gooey cheese, this dish is your answer to a healthy comfort meal. The rich flavors meld together beautifully, creating a meal that’s perfect for family gatherings or cozy weeknight dinners.

Ingredients:

Lentils

1 tablespoon olive oil

1 red onion, chopped

¼ teaspoon salt

2 cloves garlic, pressed or minced

1 ¼ cups regular brown lentils, picked over for debris and rinsed

3 cups water

Pasta and everything else

12 ounces whole grain ziti, rigatoni or penne pasta

8 ounces (2 packed cups) grated part-skim mozzarella cheese, divided

Salt, to taste

Freshly ground black pepper, to taste

Pinch of red pepper flakes (omit if sensitive to spice)

23.5 ounces Newman’s Own Organics Marinara (plus 1 cup extra sauce, if you like extra-saucy ziti like me), divided

1 cup cottage cheese or ricotta cheese**

Handful of torn fresh basil leaves, for garnishing

Recipe: 

Step 1: To cook the lentils: In a large saucepan over medium heat, warm the olive oil until shimmering. Add the onion and salt. Cook, stirring occasionally, until the onion is turning translucent, about 4 to 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the lentils and water, and stir to combine.

Step 2: Raise the heat to high and bring the mixture to a simmer, then reduce heat to medium-low and gently simmer until the lentils are tender and cooked through, about 30 to 40 minutes. Drain the mixture well in a fine-mesh sieve and return the lentils to their pot. Set aside.

Step 3: Meanwhile, preheat the oven to 350 degrees Fahrenheit and bring a large pot of salted water to boil. Cook the pasta just until al dente, according to package directions. Drain and return the pasta to the pot.

Step 4: Add the lentils to the pasta. Add ½ cup of the cheese, reserving the rest for later. Season to taste with salt (I usually add ¼ to ½ teaspoon), freshly ground black pepper and red pepper flakes (if using).

Step 5: Pour 1 cup of the marinara sauce into a 13×9-inch baking dish. Spread the sauce around with a spatula so the base of the baker is evenly coated. Pour the lentil and pasta mixture into the baker and spread it so it’s evenly distributed. Using a spoon, dollop cottage cheese in big spoonfuls over the pasta, then just lightly swirl the mixture a bit so the cottage cheese is still concentrated in those areas.

Step 6: Drizzle the rest of the sauce evenly over the dish (adding extra sauce if you’d like) and gently spread it over the pasta. Sprinkle the remaining mozzarella evenly over the dish. Cover the baker tightly with aluminum foil—don’t let it touch the cheese—or stick a few wooden toothpicks down the center and place a generously sized piece of parchment paper, folded in the middle to make a “tent” over the baker.

Step 7: Bake for 30 minutes, then remove the covering, increase the heat to 450, and continue baking until the cheese on top is golden and spotty, 3 to 9 more minutes. Remove the baker from the oven and let it cool for 10 minutes before serving (trust me). Sprinkle freshly torn basil on top, slice and serve.

Recipe From: https://cookieandkate.com/lentil-baked-ziti-recipe/

There’s no better time to savor the delicious, and healthy comfort meals that this season brings. From hearty soups to flavorful casseroles, each recipe invites warmth and nourishment into our homes and bellies. Whether you’re cooking for family or enjoying a cozy night in, these meals add comfort to the season and bring us together around the table. So, gather your ingredients and get creative in the kitchen this fall. Here’s to a season of good food, cherished memories, and the joy of sharing meals with loved ones!