Adding seasonal fruits and veggies to your meals is an easy way to make sure they’re nutritious and delicious!

Photo by karmimian via

Photo by karmimian via

By the time fall comes around, bikinis and salads are a thing of the past and we start craving warm, filling comfort foods. Unfortunately, the majority of these types of foods come with a side of unnecessary fat and calories. Luckily, there’s plenty of delicious produce in season right now to spruce up your fall menu. From pumpkin and squash to zucchini, cranberries and sweet potatoes, we found five healthy fall inspired recipes that will still have you feeling cozy and satisfied.

1. Pumpkin Ravioli

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1 cup canned pumpkin

1/3 cup grated Parmesan cheese

1/4 teaspoon salt

1/8 teaspoon black pepper

24 wonton wrappers

1 teaspoon salt

1/2 cup chicken broth

1 1/2 tablespoons unsalted butter

Chopped parsley


Combine 1 cup pumpkin, 1/3 cup Parmesan, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Spoon about 2 teaspoons pumpkin mixture into center of each wonton wrapper. Moisten edges of dough with water; bring 2 opposite sides together to form a triangle, pinching edges to seal. P

Place ravioli into a large saucepan of boiling water with 1 teaspoon salt; cook 7 minutes, and drain in a colander.

Place 1/2 cup broth and 1 1/2 tablespoons butter in pan; bring to a boil. Add ravioli, tossing to coat. Sprinkle with parsley.

2. Roast Chicken & Sweet Potatoes

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2 tablespoons whole-grain or Dijon mustard

2 tablespoons chopped fresh thyme or 2 teaspoons dried

2 tablespoons extra-virgin olive oil, divided

1/2 teaspoon salt, divided

1/2 teaspoon freshly ground pepper, divided

1 1/2-2 pounds bone-in chicken thighs, skin removed

2 medium sweet potatoes, peeled and cut into 1-inch pieces

1 large red onion, cut into 1-inch wedges


Position rack in lower third of oven; preheat to 450°F. Place a large rimmed baking sheet in the oven to preheat.

Combine mustard, thyme, 1 tablespoon oil and 1/4 teaspoon each salt and pepper in a small bowl; spread the mixture evenly on chicken.

Toss sweet potatoes and onion in a bowl with the remaining 1 tablespoon oil and 1/4 teaspoon each salt and pepper. Carefully remove the baking sheet from the oven and spread the vegetables on it. Place the chicken on top of the vegetables.

Return the pan to the oven and roast, stirring the vegetables once halfway through, until the vegetables are tender and beginning to brown and an instant-read thermometer inserted into a chicken thigh registers 165°F, 30 to 35 minutes.

3. Butternut Squash Soup

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1 (2 to 3 pound) butternut squash, peeled and seeded

2 tablespoons unsalted butter

1 medium onion, chopped

6 cups chicken stock


Salt and freshly ground black pepper


Cut squash into 1-inch chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper. Serve.

4. Fall Vegetable Fajitas

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3 tablespoons chili-lime hot sauce

2 teaspoons vegetable oil

1 teaspoon dried marjoram, crushed

1 green sweet peppers, cut into strips

1/2 large red onion, sliced

1 medium-size zucchini, halved lengthwise and sliced

8 ounces boneless beef chuck eye steak, cut into very thin slices

1/8 teaspoon black pepper

6 8-inchflour tortillas

2 tablespoons snipped fresh cilantro

Sour cream, salsa and cilantro sprigs (optional)


In a large shallow dish combine hot sauce, oil, and marjoram. Add beef, zucchini, sweet pepper, and red onion; toss to coat. Cover and refrigerate for 2 hours tossing once. Drain.

Preheat charcoal or gas grill over medium-high heat. Add meat and vegetables to grill basket. Grill, covered, for 8 to 10 minutes, stirring once until meat is browned. Remove from grill. Place tortillas on grill grates and cook 1 minute, turning once.

Divide meat and vegetables among tortillas. Sprinkle with cilantro and black pepper. Top with sour cream, salsa, and cilantro sprigs, if desired. Serve immediately. Makes 6 servings.

5. Cranberry-Apricot Pork Roast

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1 cup chopped cranberries

1/4 cup quartered dried apricots

1/2 teaspoon grated orange peel

1/4 cup orange juice

1/3 cup chopped shallot or onion

2 teaspoon cider vinegar

1 teaspoon dry mustard

1 teaspoon salt

1 teaspoon grated fresh ginger

2 lb boneless pork loin roast

Snipped chives or scallion greens (optional)


Combine the cranberries, apricots, orange peel and juice, shallot or onion, vinegar, mustard, salt, and ginger in a 4-quart or larger slow cooker. Add the meat and spoon some of the cranberry mixture on top.

Cover and cook on the low setting for 7 to 9 hours, or until the pork is fork-tender.

Remove the pork to a cutting board. Spoon off any fat from the top of the cranberry mixture in the slow cooker. Cut the pork into 6 slices. Serve topped with the sauce. Garnish with chives or scallion greens, if desired.

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Laura Knipping is the Special Projects Editor at Spa Week Daily.

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