A Delicious Fall Menu for the Health-Conscious Cook

Savory Butternut Squash Soup

Homemade soup has become one of my favorite easy meals to make, and a staple for a cozy day in. Serves 4, GF + V + DF + SF.

3lbs butternut squash

1 yellow onion

¼ cup EVOO

5 garlic cloves, peeled

1 ginger knob, peeled

Salt + pepper to taste*

1 rosemary sprig (optional)

Preheat your oven to 400 F and line baking sheet with parchment paper. Peel the squash, then remove seeds and dice into 1” cubes.  Finely chop onion, garlic, and ginger then combine with squash in a large bowl. Add EVOO and S&P to bowl mixture, toss with a spoon then scoop onto lined baking sheet. Roast for 10 minutes, then flip and roast for 10 more minutes or until squash is lightly browned.

Spoon roasted squash mixture into a blender and puré until smooth. For a creamy consistency, slowly add warm water until it’s to your liking. Vegetable stock or cream are also optional additions. Transfer soup to pot to keep warm until serving. Serve in small bowls, garnish with cracked pepper and rosemary, pairs well with corn muffins.

Harvest Salad with Tahini Citrus Dressing

Making salads is kind of my superpower. Lucky you, I’m passing along my prized salad dressing recipe. Serves 4, GF + V + DF + SF.

Harvest Salad

1 large 16 oz bag mixed greens (I love the TJ’s herb salad mix)

2 apples, granny smith

¾ cup roasted walnuts or pecans

2 large celery stalks

Place greens in a bowl, then quarter and thinly slice apples and celery. Roughly chop roasted nuts, then add nuts, apples and celery to bowl.

“The Rachel” Dressing

¾ cup EVOO

1 tbsp dijon mustard

1 tbsp tahini 

1 tsp balsamic vinegar

2 tbsp lemon juice

1 tbsp maple syrup

1 small dash of cumin

Salt + pepper to taste

1-2 tbsp warm water

Whisk everything except water together in a small bowl until completely smooth and a light brown color. Add water as needed for preferred consistency, I like my dressing to drizzle easily. Drizzle on top of salad or set to side with a small spoon for others to serve themselves. This is a great year-round base for many salads and can be adapted as needed. 

Sweet & Spicy Chickpea Bowl

My gal pal and fellow health nut, Kayla, dreamed up this dish for her upcoming launch of My Daily Chill and it’s *chefs kiss*. Serves 2, DF + V.

First, cook 2 cups of brown rice per your favorite cooking method (stovetop, rice cooker, instapot, etc.) and divide into 2 bowls.

Spicy Chickpeas

1 can of chickpeas, drained and rinsed 

3 tbsp coconut aminos

2 tbsp balsamic vinegar

2 tbsp honey 

½ tbsp chili garlic paste

¼ tsp onion salt

⅛ tsp coriander

½ tsp paprika

Salt + pepper*

¼ cup microgreens

Combine all ingredients and simmer on medium-high heat for 3-5 minutes. When fully cooked, spoon hot mixture over brown rice and top with micro greens. And hot sauce, because why not.

Savory Roasted Cauliflower

I started making this during my love affair with smoked paprika which I credit to my friend Dom who introduced me. This savory cauli is a real crowd pleaser and killer side dish. Serves 4-6, GF + V + DF + SF.

2 large cauliflower heads, white or purple

1 cup EVOO

2 tbsp smoked paprika 

Salt + pepper to taste

Preheat oven to 400 F and line baking sheet with parchment paper. Chop or tear cauliflower florets (and stems!) into bite-size pieces over lined baking sheet for less clean up, then drizzle with olive oil and spices. When cauli is evenly coated and placed on a baking sheet, roast in the oven for 10 minutes and flip, then roast for 10 minutes or until lightly browned. Garnish with fresh herbs or red pepper flakes and serve, also pairs well with Sweet & Spicy Chickpea Bowl.

Spiced Pear Pie Bites with Date Caramel

Okay, I can’t take full credit for these little gems, but I’m 100% here for these pie bites. Here’s my twist on Joanna Gaines’ “Apple Pie Bites”.
Makes 24 bites, V + DF option available substituting phyllo dough.

Date Caramel
4 cups of dates, soaked with pits removed

1 can coconut milk

Combine dates and milk in a food processor until smooth, set aside. 

Spiced Pear Bites

½ of frozen puff pastry sheet

1 ¼ cups finely chopped pears 

2 tsp coconut sugar

¼ tsp cinnamon

¼ tsp cardamom

Sea salt flakes

⅓ cup chopped toasted pecans

Preheat oven to 400 F. Unfold pastry sheet on lightly floured surface, roll pastry into 15x10in rectangle. Cut into 24 squares measuring 2 ½” each, then place each square into a 1 ¾” muffin cup.

Mix pears, cinnamon, cardamom and coconut sugar, then spoon into pastry lined muffin cups. Bake 15 minutes or until pastry is golden, then gently remove. Heat date caramel until warmed, then drizzle over pie bites. Finish with sprinkled pecans and sea salt. Place bites on a serving tray, and enjoy!

The colder seasons are my favorite time to experiment in the kitchen and I hope these dishes are as inspiring to you as they are delicious – and nutritious! Please feel free to share your own additions in the comments and enjoy!