51 Cozy Fall Dinner Recipes That Will Warm You Up

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Turkey Sausage and Kale Soup

Turkey Sausage and Kale Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT35M · Total: PT45M · Yield: [‘5’, ‘5 – 6 servings’]

Homemade turkey sausage and kale soup is classic comfort food! Made with Italian turkey sausage, aromatic vegetables, white beans, and fresh kale, it’s guaranteed to warm you up like nothing else. Perfect for meal prep, busy nights, or warming up on a cold winter day! {Gluten-free & dairy-free}

Ingredients

• 1 tablespoon olive oil
• 1 pound raw Italian turkey sausage, (casing removed)
• 1 medium onion, (diced)
• 1 cup diced celery
• 1 cup diced carrots
• 3 garlic cloves, (minced)
• 2 teaspoons Italian seasoning
• 4 cups reduced sodium chicken broth
• 1 28 ounce can no salt-added diced tomatoes, (drained well)
• 1/4 cup tomato paste
• 1 tablespoon balsamic vinegar
• 1 bay leaf
• 1 teaspoon maple syrup ((optional))
• 2 cups packed chopped fresh kale, (ribs removed)
• 1 19 ounce can low sodium cannellini beans, (drained and rinsed)
• Salt and freshly ground pepper, (to taste)
• Chopped fresh basil leaves
• Freshly grated parmesan cheese

Instructions

1. Heat olive oil in a large soup pot or Dutch oven over medium-high heat. Add sausage and cook until sausage is lightly browned, breaking up any large clumps with a wooden spoon.
2. Add onion, carrots, celery, and garlic. Cook and stir until vegetables begin to soften and onion is fragrant, about 5 minutes.
3. Add Italian seasoning and mix well. Add broth, tomatoes, tomato paste, balsamic, bay leaf, and maple syrup (if using). Bring soup to a boil. Reduce heat to medium- low, cover and simmer for 25 minutes.
4. Add cannellini beans and kale and simmer for an additional 2 minutes. Remove soup from heat, remove and discard bay leaf. Season with salt and pepper, to taste.
5. Garnish with fresh chopped basil and parmesan cheese, if desired. Serve warm.

2. Sheet Pan Chicken Fajitas

Sheet Pan Chicken Fajitas is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [’12’, ’12 tortilla shells’]

Enjoy Mexican flavors with these healthy chicken sheet pan fajitas. A yummy, flavorful recipe the kids will love! Gluten-free and dairy-free.

Ingredients

• 2 tsp chili powder
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp cumin
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp olive oil
• 1 ½ lbs chicken breasts (boneless, skinless (cut into strips))
• 3 bell peppers (cut into strips (use whatever colors you want))
• 1 medium white onion (sliced)
• 1 lime (juiced)
• fresh cilantro (chopped)
• 12 small corn shells
• sour cream (grated cheese, guacamole, salsa (OPTIONAL))

Instructions

1. Preheat the oven to 400F and oil the baking sheet.
2. In a bowl, combine chilli powder, garlic powder, smoked paprika, cumin, salt, black pepper, and olive oil.
3. Add chicken strips to the baking sheet, cover with the mix of olive oil and spices.
4. Add in the bell peppers, white onion and toss to combine.
5. Cook in the oven for around 20 minutes until the chicken is fully cooked.
6. Squeeze out the lime juice all over the sheet pan and sprinkle over chopped cilantro.
7. Serve in tortillas.

3. Cheesy Spaghetti Squash Casserole with Sausage and Spinach

Cheesy Spaghetti Squash Casserole with Sausage and Spinach is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 medium spaghetti squash (about 2–3 lb)
• 12 oz Italian sausage, casings removed
• 2 cups fresh spinach, chopped
• 1 cup ricotta cheese
• 2 cups shredded mozzarella cheese
• 1 1/2 cups marinara sauce
• 1/4 cup grated Parmesan cheese
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• Salt and pepper to taste

Instructions

1. 1. Preheat oven to 400°F (200°C). Cut the squash in half lengthwise, scoop out seeds, brush with olive oil, and season lightly.
2. 2. Roast cut side down on a baking sheet 35–40 minutes, or until flesh is tender.
3. 3. Remove squash and when cool enough, scrape with a fork to create spaghetti-like strands. Set aside.
4. 4. In a skillet, cook sausage over medium heat until browned; crumble as it cooks.
5. 5. Add garlic and spinach; cook until spinach wilts; season with salt and pepper.
6. 6. In a bowl, mix ricotta with 1 cup mozzarella and marinara until combined.
7. 7. In a large bowl, toss spaghetti strands with sausage-spinach mixture and sauce. Add ricotta mixture and toss to combine.
8. 8. Transfer to a baking dish; sprinkle with remaining mozzarella and Parmesan.
9. 9. Bake 15–20 minutes until cheese is melted and bubbly; rest a few minutes before serving.

4. Chicken and Pumpkin Risotto

Chicken and Pumpkin Risotto is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT75M · Yield: [‘5’, ‘5 people’]

This creamy and flavorful chicken and pumpkin risotto is a light yet comforting fall or winter favorite meal.

Ingredients

• 1 lb pumpkin (Note 1)
• ¾ lb cooked chicken (Notes 2,3)
• 5 cups chicken stock
• 2 tablespoons olive oil
• 1 small onion ( finely chopped)
• 1 ¾ cup risotto (Arborio, Carnaroli, Vialone nano)
• ½ cup white wine
• 2 tablespoons butter
• 1 cup Parmesan (freshly grated, Note 4)
• a few gratings of nutmeg
• fine sea salt and ground black pepper
• 2 tablespoons dill (fresh or frozen, chopped)

Instructions Pumpkin:

1. Preheat the oven to 400°F/200°C. Line a baking sheet with parchment paper.
2. Roast pumpkin: Halve the pumpkin and remove the seeds. Place the pumpkin halves on the prepared tray (cut side down). Bake the for 40-50 minutes until fork tender. Remove and let stand until cool enough to handle.1 lb pumpkin
3. Prepare pumpkin for risotto: Remove the peel. Weigh the amount you need 1 lb/450 g (use the leftovers for another recipe). Puree half of the required amount and cut the rest into cubes. Set aside.

Risotto:

1. Heat the chicken stock in a small pan and keep it on the stovetop on very low heat while you cook the risotto; it needs to be hot when you add it to the rice.5 cups chicken stock
2. Sauté: Heat the oil and cook the finely chopped onion until translucent. Add the unwashed rice and stir well to coat it with the oil. Add white wine, stir, and let the wine bubble away.2 tablespoons olive oil + 1 small onion + 1 ¾ cup risotto + ½ cup white wine
3. Cook risotto: Start adding the chicken stock, about ½ to 1 cup at a time, stirring often. Only add the next cup of liquid when the previous one has been absorbed; it will take about 15-20, and the rice should be tender but not mushy. I stir often but not continuously.
4. Add chicken pieces, pumpkin puree, butter, and freshly grated Parmesan. Stir well and adjust the taste with salt, pepper, and nutmeg. Fold in the dill and the chopped pumpkin, ensuring that the cubes don’t break too much when you stir them in.¾ lb cooked chicken + 2 tablespoons butter + 1 cup Parmesan + a few gratings of nutmeg + fine sea salt and ground black pepper + 2 tablespoons dill
5. Let stand for about 5 minutes and serve.

5. Double Crust Chicken Pot Pie

Double Crust Chicken Pot Pie is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.5 lb boneless, skinless chicken breasts, cooked and diced
• 1 cup diced carrot
• 1 cup diced celery
• 1 cup frozen peas
• 1 small onion, diced
• 4 tablespoons unsalted butter
• 1/3 cup all-purpose flour
• 2 cups chicken broth
• 1 cup milk
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Two 9-inch pie crusts (store-bought or homemade)

Instructions

1. 1. Preheat oven to 375°F (190°C).
2. 2. In a large pot, melt butter over medium heat and sauté onion, carrot, and celery until softened, about 5–7 minutes.
3. 3. Stir in flour to make a light roux; cook 1–2 minutes to remove raw flour taste.
4. 4. Gradually whisk in broth and milk; simmer until mixture thickens to a creamy consistency.
5. 5. Add diced chicken, peas, thyme, salt, and pepper; remove from heat.
6. 6. Fit one pie crust into a 9-inch pie plate; spoon filling into crust; top with second crust; seal edges and vent.
7. 7. Bake 35–45 minutes, until the crust is golden and filling is bubbling.
8. 8. Let stand 10 minutes before slicing and serving.

6. Southwestern Soup

Southwestern Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 tablespoon olive oil
• 1 small onion, chopped
• 1 red bell pepper, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 2 cans black beans (15 oz each), drained and rinsed
• 1 can diced tomatoes (14.5 oz)
• 1 cup corn kernels (frozen or canned)
• 2 cups vegetable broth
• 1 cup cooked shredded chicken (optional)
• Salt and pepper to taste
• Optional toppings: sour cream, shredded cheese, cilantro

Instructions

1. 1. In a slow cooker, heat oil and sauté onion and pepper until softened, about 4–5 minutes.
2. 2. Add garlic, cumin, chili powder, and paprika; cook 1 minute until fragrant.
3. 3. Stir in beans, tomatoes, corn, broth, and optional chicken.
4. 4. Cover and cook on low 6–8 hours or on high 3–4 hours.
5. 5. Season with salt and pepper to taste.
6. 6. Ladle into bowls and top with sour cream, cheese, and cilantro if desired.

7. Baked Chicken Cutlets

Crispy Baked Chicken Cutlets is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [‘4’, ‘4 chicken cutlets’]

Make these crispy baked chicken cutlets – they’re crispy outside and moist inside. Perfect for dinner.

Ingredients

• 2 boneless (skinless chicken breasts)
• 2 large eggs
• 2 tbsp almond milk
• a pinch of salt and black pepper
• 1 cup breadcrumbs (gluten-free or regular)
• 1/4 cup parmesan cheese (shredded)
• 1 tbsp Italian seasoning
• 2 tsp garlic powder
• 1/2 tsp dried thyme
• 1/2 tsp dried oregano
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• Cooking spray

Instructions

1. Preheat the oven to 400F. Line a baking sheet with parchment paper and spray it with a couple of pumps of cooking spray.
2. Slice the chicken breasts in half lengthwise. Place chicken breast inside a plastic wrap and pound with a meat mallet until the chicken is around 1/4 inch thick. Do it with every piece of chicken.
3. In a shallow bowl, whisk the eggs with almond milk, salt, and black pepper.
4. In another shallow dish, mix the breadcrumbs, parmesan cheese, Italian seasoning, garlic powder, thyme, oregano, paprika, salt, and black pepper.
5. Dip each chicken breast in the egg on both sides. Then, press it into the breadcrumbs on both sides.
6. Place on a baking sheet and spray with cooking spray.
7. Repeat it with all of the chicken cutlets.
8. Bake in the oven for 17-20 min until golden and cooked through. Serve with your favorite salad.

8. Pumpkin Risotto

Pumpkin Risotto is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 tablespoon olive oil
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1/2 cup arborio rice
• 1/2 cup pumpkin puree
• 3–4 cups warm vegetable or chicken broth (keep warm)
• 1/2 cup grated Parmesan cheese
• 2 tablespoons butter
• 1/4 teaspoon ground nutmeg
• Salt and pepper to taste
• Fresh sage leaves for garnish (optional)

Instructions

1. 1. In a saucepan, heat broth and keep warm.
2. 2. In a separate wide pan, heat oil; sauté onion until translucent.
3. 3. Add garlic and toast 30 seconds.
4. 4. Add arborio rice and cook 1–2 minutes until lightly toasted.
5. 5. If using, splash in white wine and cook until absorbed.
6. 6. Add warm broth, 1/2 cup at a time, stirring constantly until creamy and al dente (about 18–20 minutes).
7. 7. Stir in pumpkin puree and continue cooking until heated through and creamy.
8. 8. Off heat, stir in Parmesan and butter; season with nutmeg, salt, and pepper.
9. 9. Garnish with sage and serve.

9. Roasted Garlic and Kale Spaghetti Squash with Sun-Dried Tomatoes

Roasted Garlic and Kale Spaghetti Squash is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT60M · Total: PT80M · Yield: [‘2’, ‘2 servings’]

A clean and healthy vegan, whole30, paleo dinner recipe that comes together easily!

Ingredients

• 1 roasted spaghetti squash (roasted)
• 1 small head kale (chopped)
• 2 Tbsp olive oil
• 1/3 cup sun-dried tomatoes (drained)
• 1/3 cup raw walnuts
• 1 bulb garlic
• 1/2 tsp sea salt (to taste)

Instructions

1. Roast the spaghetti squash according to these instructions, along with the garlic. To roast garlic, cut the top off, of the bulb, drizzle with olive oil, and wrap in foil. Place in the oven with the spaghetti squash for the whole duration of roasting. Roast the walnuts for 5 minutes if desired.
2. When the spaghetti squash and garlic (and walnuts) have finished roasting, allow them to cool enough to handle. Once cool, use a fork to release the strands of spaghetti squash and place in a large bowl. Peel the garlic cloves, give them a rough chop, and transfer them to the bowl with the spaghetti squash.
3. Heat the olive oil in a large skillet over medium heat and add the chopped kale. Cover and cook until kale has wilted, about 3 to 4 minutes. Add the sun dried tomatoes, along with the spaghetti squash, roasted garlic, and walnuts. Continue cooking and stirring until all of the ingredients are well-combined and heated through.
4. Add sea salt to taste and taste the spaghetti squash for flavor. If desired, drizzle a couple tablespoons of lemon juice over the spaghetti squash for added citrusy flavor. Serve and enjoy!

10. Pasta Fagioli

Italian Pasta Fagioli is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT35M · Total: PT65M · Yield: [’12’]

Italian Pasta Fagioli is a delicious, hearty soup with main ingredients, including beans, pasta, and greens in a tomato broth.

Ingredients

• 1 Tablespoon olive oil
• 1 pound Italian sausage
• 1 cup chopped onion (fresh or frozen)
• 2 stalks of celery (diced or chopped (about a cup))
• 1 cup diced or chopped carrots (can use matchstick)
• 4 cloves minced garlic
• 4 cups chicken stock
• 1 ½ cups water
• 2 teaspoons chicken base (or 2 bouillon cubes)
• 1 Tablespoon dried basil (crushed)
• 2 Tablespoons dried Parsley (crushed)
• ½ teaspoon black pepper
• 1 Bay leaf (optional)
• Parmesan rind (optional)
• 1 15 oz. can diced tomatoes
• 1 cup ditalini pasta
• 1 15 oz. can cannellini beans (drained and rinsed)
• 3-4 cups shredded greens (Swiss chard, Kale, or Escarole (may also use 1 pkg frozen spinach)
• Salt and pepper to taste
• Shredded or shaved parmesan for garnish.

Instructions

1. In a large pot or dutch oven, heat olive oil and sausage over medium-high heat, breaking up any large pieces, until browned.
2. Add onions, carrots, and celery, and cook for about 5 minutes, stirring often, making sure ingredients don’t stick to the bottom of the pot.
3. Add garlic, sautḗ about 1 minute or until it becomes fragrant.
4. Add chicken stock, water, base, seasonings, bay leaf and rind (if using), and tomatoes.
5. Bring to a boil, add pasta and beans. Reduce heat to a simmer and cook, uncovered for approximately 12 minutes, or until pasta is al dente. Stir frequently during the first few minutes, so pasta won’t stick to the bottom.
6. Add greens, and simmer for another 8-10 minutes. Taste and adjust seasonings.
7. Add pepper to taste. Ladle into soup bowls and serve topped with shredded or shaved parmesan cheese. Buon Appetito!

11. Sheet Pan Sausage and Gnocchi

Sheet Pan Sausage and Gnocchi is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT26M · Yield: [‘4’]

One pan, 5 minutes of hands-on time, and a delicious and healthy dinner. What’s not to like about sheet pan sausage and gnocchi?

Ingredients

• 12 oz chicken apple sausage
• 14 oz gnocchi
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• 2 tbsp olive oil
• pesto (optional)

Instructions

1. Preheat oven to 425 degrees.
2. Chop sausage into 1/4 inch coins.
3. Put sausage and gnocchi into large bowl. Drizzle with olive oil and add garlic powder and Italian seasoning.
4. Toss until sausage and gnocchi are coated with oil and seasoning.
5. Line a pan with foil. Spray lightly with cooking spray.
6. Pour sausage and gnocchi onto pan, then separate into single layer.
7. Bake for 25 minutes.
8. Serve warm, drizzled with pesto if desired.

12. Mozzarella Stuffed Chicken Breast with Pesto

Mozzarella Stuffed Chicken Breast with Pesto is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT22M · Total: PT32M · Yield: [‘4’, ‘4 chicken breasts’]

Need a quick and easy dinner idea? This Mozzarella Stuffed Chicken Breast makes a simple and inexpensive dinner for two.

Ingredients

• 4 chicken breasts (skinless and boneless)
• 4 tbsp pesto
• 8 slices mozzarella cheese
• 2 tomatoes (thinly sliced)
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• ½ cup balsamic vinegar
• 1 tbsp brown sugar
• 4 cloves garlic (minced)

Instructions

1. Preheat the oven to 375F
2. Cut chicken breasts lengthwise around 3/4 of the way, starting on the thickest side.
3. Spread pesto on the inner side of the chicken breasts.
4. Place 2 slices of mozzarella cheese and 2 slices of tomato into each chicken breast.
5. Pierce the chicken with 4 toothpicks through the open side of the chicken to keep the filling from falling out.
6. Sprinkle each chicken breast with dried oregano, salt, and black pepper.
7. Get your skillet out, heat it over medium-high heat and add olive oil.
8. Add the chicken to the pan and let it cook for 2 minutes on each side, flipping carefully.
9. Afterwards, place the chicken in a baking dish.
10. Mix balsamic vinegar with sugar and minced garlic in a small bowl.
11. Pour the mixture all over the chicken. Place the baking dish in the oven and cook for 15-20 minutes until the chicken is fully cooked.
12. Remove toothpicks before serving.

13. Fall Sausage Ragout with Zoodles

Fall Sausage Ragout with Zoodles is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 12 oz Italian sausage (mild or hot), removed from casings
• 4 cups zucchini noodles (zoodles)
• 8 oz mushrooms, sliced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can crushed tomatoes (28 oz)
• 1/2 cup chicken or vegetable broth
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 1 tablespoon olive oil
• Parmesan cheese for serving (optional)

Instructions

1. 1. In a large skillet, brown sausage over medium heat; crumble and transfer to a plate.
2. 2. In the same skillet, sauté onion and mushrooms in the sausage fat until softened.
3. 3. Add garlic and cook 30 seconds more.
4. 4. Stir in crushed tomatoes, broth, and Italian seasoning; simmer 8–10 minutes to meld flavors.
5. 5. Add zucchini noodles and cook 2–3 minutes until just tender, seasoning with salt and pepper.
6. 6. Return sausage to the pan; heat through and toss to combine.
7. 7. Serve with a sprinkle of Parmesan if desired.

14. Pumpkin Ricotta Pasta

SLOT777 – Situs Slot 777 Gacor Resmi Gampang Maxwin Hari Ini is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 12 oz pasta (penne or farfalle)
• 1 1/2 cups pumpkin puree
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 3/4 cup heavy cream or milk
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh sage leaves for garnish (optional)

Instructions

1. 1. Cook pasta in salted water until al dente; reserve 1 cup of pasta water and drain.
2. 2. In a saucepan, heat olive oil and sauté garlic 30 seconds.
3. 3. Stir in pumpkin puree and heavy cream; simmer 2–3 minutes.
4. 4. Add ricotta and Parmesan; whisk until smooth and creamy.
5. 5. Toss hot pasta with sauce, adding reserved pasta water as needed to loosen.
6. 6. Season with salt and pepper, then garnish with sage.

15. Quinoa Stuffed Acorn Squash

Stuffed Acorn Squash is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT30M · Total: PT55M · Yield: [‘6’, ‘6 people’]

This Quinoa Stuffed Acorn Squash is an all-in-one meal that’s bursting with fall flavors. The savory goodness comes from sautéed onions, celery, mushrooms, and warm spices. Then it’s balanced out with subtly sweet and tarts flavors from apples and cranberries. The quinoa gives it a nice texture and lots of added protein. It’s heavenly!

Ingredients

• 3/4 cup dry quinoa
• 1 1/2 cups vegetable broth (, low sodium)
• 3 acorn squash ((medium-sized))
• 2 tablespoons olive oil (+ more for brushing acorn flesh)
• 1 small onion (, finely diced)
• 1 stalk celery (, finely diced)
• 1 large apple (, diced)
• 8 ounces cremini mushrooms (, diced)
• 1/2 cup cranberries ((fresh or frozen))
• 3 cloves garlic (, minced)
• 1 teaspoon sage
• 1 teaspoon thyme
• 1/2 teaspoon cinnamon
• 1 teaspoon Himalayan salt ((or preferred salt), more to taste)
• Fresh cracked pepper (, to taste)
• 2 tablespoons pure maple syrup (*Optional)

Instructions

1. Preheat oven to 425 degrees F
2. Cut a thin slice off the bottom of each squash to create a flat edge, so the squash can stand up (don’t cut too much or it will leave a hole). Cut stems off the tops if they protrude. Now cut each squash horizontally in half. Scoop out the membranes and seeds inside of the squash & discard. (*photos are in post above)
3. Place the squash on a rimmed baking sheet, cut-side up. Brush the inside with olive oil and sprinkle with salt & pepper. (*Optional: lightly brush with maple syrup to add a subtle sweetness) Roast the squash for about 35-45 minutes, or until tender (test with a fork).
4. Add the quinoa and broth to a medium pot. Bring to a boil and then turn heat down to maintain a low simmer. Cover with lid and cook until liquid is gone and quinoa is fluffy. This usually takes about 15-20 minutes to cook. Remove from heat and fluff with fork. Set aside.
5. In a large pan, heat 2 tablespoons of oil over medium heat. Sauté the onion, celery, apples until softened. About 5-6 minutes
6. Add the mushrooms, cranberries, garlic, sage, thyme, cinnamon, salt, and pepper. Sauté about 7-9 minutes, or until mushrooms and cranberries are tender (if food sticks to the pan, you can splash a little vegetable broth or white wine to deglaze).
7. Remove from heat and add the cooked quinoa. Combine well and taste for seasoning, add more as needed.
8. When the squash is ready, fill with the stuffing mixture. (*optional: drizzle/spritz top of stuffing with oil for a crispier top). Place in oven and bake 10-15 minutes, until the quinoa is lightly browned & crispy.

16. Celery and Carrot Soup

Easy Celery and Carrot Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [‘6’, ‘6 bowls’]

This Celery and Carrot soup is a light, delicious vegan meal great for dinner. It’s low calorie, gluten-free, dairy-free, vegan and light.

Ingredients

• 2 tbsp olive oil
• 1 small onion (diced)
• 4 medium carrots (peeled and diced)
• 4 stalks of celery (diced)
• 4 cloves garlic (minced)
• 1 tsp dried oregano
• 2 cups vegetable broth
• 6 cups water
• salt and black pepper to taste

Instructions

1. In a large pot, heat olive oil on medium-high heat and add onion. Saute for around 5 minutes until the onions are tender.
2. Add the carrots and celery. Saute for another 5 minutes.
3. Add garlic and dried oregano. Cook for 30 seconds.
4. Add vegetable broth, water, salt, and black pepper. Bring to boil, then reduce to simmer and cook for 15 minutes until veggies are tender.
5. Serve hot in a bowl.

17. Pumpkin Lentil Chili

Vegan Pumpkin Chili with Lentils is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [‘6’]

This Vegan Pumpkin Chili with lentils and kidney beans is hearty, sweet and spicy, and completely plant-based. Ready in about 35 minutes!

Ingredients

• 2 tablespoons olive oil or grape seed oil (or use vegetable broth if you want oil-free)
• 1 yellow onion (diced)
• 2 green bell peppers (diced)
• 2 jalapeño peppers (diced (ribs and seeds removed) (leave them in if you like it spicy))
• 2 carrots (peeled and shredded or diced)
• 2 garlic cloves (minced)
• 3 tablespoons tomato paste
• 3 cups cooked lentils
• 1 can (15 oz) pure pumpkin purée
• 1 can (28 oz) diced tomatoes
• 1-2 cup(s) vegetable broth (or water)
• 1 1/2 tablespoons chili powder
• 1 tablespoon smoked paprika
• 1 teaspoon cumin
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 can (15 oz) red kidney beans (drained and rinsed)
• 2 tablespoons pure maple syrup (optional)

Instructions

1. Heat oil (or vegetable broth) in pot over medium heat.
2. Add onion and sauté 5 to 6 minutes, until soft and translucent. Add the green bell peppers, jalapeño peppers, and carrots and stir to combine.
3. Add the garlic, chili powder, cumin, smoked paprika, salt and pepper. Stir well and sauté a few minutes until fragrant.
4. Add the tomato paste, cooked lentils, diced tomatoes, pumpkin, and 1 cup vegetable broth. Stir well. Increase the heat to bring to a boil, then decrease the heat to medium-low, cover, and simmer 20 minutes until thick and bubbly.
5. Taste and adjust seasonings accordingly. If you like your chili on the sweeter side, add the maple syrup and stir to combine. Add the beans and stir. Cook another 1 to 2 minutes to heat through.
6. If you like your chili soupier, add an extra cup of vegetable broth and stir to combine.
7. Serve hot with your favorite chili toppings.

18. Pork Tenderloin with Apples and Onions

Juicy, Tender Pork Tenderloin with Apples and Onions is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT55M · Total: PT70M · Yield: [‘4’]

This recipe for juicy pork tenderloin with apples and onions is so delicious! The pork tenderloin is first seared in a pan, and then baked with vegetables like potatoes, carrots, sweet potato, and more — all until perfectly tender. It’s all topped with a rich and flavorful apple brandy sauce made from the pan drippings. Dinner is served!

Ingredients

• 1 1/2 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1 Tablespoon chili powder
• 1 1/2 teaspoon sea salt
• 1/4 cup coconut sugar (or brown sugar )
• 1.75 lb. pork tenderloin (anywhere roughly between 1.5 – 2 lbs.)
• 1 Tablespoon avocado oil, divided (or other oil with a high smoke point)
• 1/2 lb. baby potatoes, halved or quartered into 1″ pieces
• 1/2 lb. carrots, peeled and halved and cut into 1″ pieces
• 1 small sweet potato, peeled and diced into 1″ pieces
• 1 medium onion, sliced into 8 large wedges
• 2 medium apples, cored and sliced
• salt and pepper to taste
• 2 Tablespoon apple brandy (or regular brandy, whisky or bourbon )
• 1 cup unsweetened apple juice
• 1 Tablespoon butter (can sub dairy free butter)
• salt and pepper to taste

Instructions

1. Preheat oven to 400° F (205° C).
2. Mix all rub ingredients together in a small bowl and then rub onto pork tenderloin. 
3. Heat half of the oil in an oven proof skillet* or dutch oven to medium-high heat. Add pork tenderloin and sear for 2-3 minutes per side. Remove and let rest on a plate. Scrape as much of the burned sugar off the pan as you easily can and discard.
4. Add remaining oil, potatoes, carrots, sweet potato, and onion. Let vegetables caramelize, stirring every 1-2 minutes for 7-10 minutes. Do not stir too often since you want to sear the veggies.
5. Season vegetables with salt and pepper and then stir in apple slices.
6. Push vegetables and apples to outer rim and lay pork tenderloin in middle.
7. Place pan in oven and bake for 25-35 minutes until pork, vegetables and apples are cooked through. The internal temperature of the center of the pork should be 145 – 150° F (63-66° C) since it will continue cooking as it rests.
8. Remove pan from oven and place pork on a serving platter with apples, onions and vegetables around it. Cover or tent with foil to keep warm while you make the sauce.
9. Place the pan on the stovetop and turn the burner to low heat. Add the brandy and use a wooden spoon to deglaze and scrape up as much of the browned bits as you can.
10. Add apple juice, bring to a simmer, and reduce to about half a cup (5-7 minutes). Add butter and season with salt and pepper. 
11. Slice pork tenderloin and serve with vegetables and sauce. 

19. One Pot White Bean Chili

One Pot Vegan White Bean Chili Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT40M · Total: PT45M · Yield: [‘6’, ‘6 servings’]

This creamy and cozy vegan white bean chili is packed with flavor and plant-based protein for a hearty meal in fall and winter!

Ingredients

• 1 tbsp olive oil
• 1 poblano pepper, diced (remove seeds)
• 1 medium onion diced
• 3 cloves garlic, minced
• 3 cups chopped potatoes (white or yellow )
• 3 cups vegetable broth
• 2 cans white beans, drained and rinsed (Great Northern Beans work best )
• 1.5 cups sweet corn (canned or frozen)
• 4 oz green chiles (mild (or spicy if you prefer))
• 3 tbsp vegan cream cheese
• 1 tsp cumin
• 1/2 tsp herbs de Provence
• salt and pepper to taste
• avocado
• shredded cheese
• sour cream
• tortilla chips
• cilantro
• lime

Instructions

1. In a large pot (dutch oven or saucepan), heat olive oil over medium heat. Add diced onion, poblano pepper, and minced garlic and cook for 6-7 minutes or until onion is translucent.
2. Add in potatoes and vegetable broth and start to bring to a boil.
3. Add in your white beans, green chiles, cream cheese, corn, cumin, and herbs de Provence. Once your soup is at a full boil turn down to simmer and cover for 25-30 minutes. Stir occasionally. Check potatoes for doneness.
4. Using an immersion blender pulse the chili a few times to create a creamier texture. (Optional but recommended).
5. Serve into bowls and sprinkle with tortilla chips or any toppings your desire. Add salt and pepper to desired taste.

20. Risotto Style Pasta with Pumpkin

Orzo Risotto with Pumpkin or Winter Squash is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [‘4’]

This risotto-style pasta with pumpkin is a traditional Neapolitan dish known as ‘pasta e cocozza’ in the local dialect or orzo risotto. Like many Neapolitan pasta recipes, this pasta risotto is a simple dish made with just a handful of ingredients. It’s easy to make and so creamy and delicious! Perfect as a side dish too!

Ingredients

• 7 oz orzo (risoni) pasta (If using other pasta types you may need more)
• 1.3 lbs winter squash or pumpkin (Peeled, seeded and cut into cubes. I used Delica pumpkin. Butternut, acorn or kabocha work too.)
• 2 cloves garlic (peeled)
• 1/2 fresh peperoncino (red chili pepper) (or red chili flakes)
• 3-4 tbsp extra virgin olive oil
• 1 handful fresh parsley (chopped)
• 1-2 cups hot water or vegetable stock (as required)
• 1.8 oz Parmigiano Reggiano (grated or vegetarian cheese)
• salt (to taste)
• freshly ground black pepper. (to taste)

Instructions

1. Heat the olive oil in a Dutch oven or large heavy pan over medium heat. Add the garlic cloves and the peperoncino (if using) and sauté until the garlic is just browned.
2. Add the cubed pumpkin to the pan and sauté for about 1 minute. Stir in the chopped parsley and enough hot water or vegetable stock to cover the bottom of the pan. Remove the garlic and chili.
3. Lower the heat, cover the pan, and cook until the pumpkin becomes soft and creamy, about 10-15 minutes. Add more liquid if necessary to prevent sticking.
4. Once the pumpkin is soft, mash it slightly with a spoon, leaving some chunks for texture. Season with salt, pepper, and chili flakes (if using).
5. Add the orzo pasta to the pan, along with about 1 cup of hot water or vegetable stock. Simmer the mixture, stirring frequently, until the pasta is cooked through and creamy, about 10-12 minutes. Add more liquid as needed to prevent the pasta from sticking or drying out.
6. If using, stir in grated Parmigiano Reggiano and mix well until the cheese is melted and the pasta is creamy. Taste and adjust the seasoning with more salt and pepper if needed.
7. Serve immediately, garnished with more chopped parsley and additional grated cheese if desired.

21. Tomato Soup

The Best Tomato Soup Recipe [Vegan and Gluten-Free] is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT45M · Total: PT60M · Yield: [‘8’]

The Best Tomato Soup Recipe is made with simple ingredients including fresh tomatoes, basil, yellow onions, fresh thyme, oregano, and garlic. Have it ready in less than an hour.

Ingredients

• 6 lbs. Roma tomatoes
• 3 bulbs garlic
• 1 cup extra virgin olive oil (+ 4 extra tbs. set aside)
• 2 yellow onions (chopped)
• 2 oz. fresh basil
• 2 tbsp. fresh thyme (chopped)
• 1 tsp. dried oregano
• ½ tbsp. red pepper flakes
• salt and pepper
• 1 cup vegetable broth (optional, as needed)

Instructions

1. Preheat the oven to 400°F.
2. Line two baking sheets with foil.
3. Cut the 6 lbs. of Roma tomatoes in halves, lengthwise. If you are cutting a variety of tomatoes, like vine ripe or large red Beefsteak tomatoes, cut them in quarters. You want to cut the tomatoes the same size despite the varieties of tomatoes you use.
4. Place the cut tomatoes on the lined baking sheets.
5. Next, peel the outer layer of skins off the garlic cloves with your hands.
6. Next, with a sharp knife, cut the top half off each garlic clove.
7. Lay out three square sheets of foil.
8. Place each cut garlic clove on each foil square. You should have three foil squares with the garlic bottom and top on each one.
9. Next, drizzle at least 1 tbs. of extra virgin olive oil over each garlic clove. Next, sprinkle salt and pepper on each one. Wrap up and close the foil packets. Place on the baking sheet with the tomatoes.
10. Taking one cup of extra virgin olive oil, drizzle the oil across the tomatoes on the two sheet pans. Next, sprinkle salt and freshly ground pepper on the two baking sheets of tomatoes. I recommend using freshly ground black pepper using a pepper grinder for better flavor.
11. Bake the two sheet pans of tomatoes for 40 minutes.
12. About 10 minutes before the tomatoes are done roasting, begin prepping the fresh herbs. Separate the basil leaves from the stems, and set them aside. Separate the thyme leaves from the stems, and chop. Set aside.
13. Heat a large pot or Dutch oven over medium-high heat with 1 tbs. of olive oil. Once heated, throw in the chopped onions, and caramelize for 5 minutes.
14. By now, the tomatoes are done. Take them out of the oven, and let them cool for about 10 minutes while you finish cooking the onions. Open the garlic foil packets to speed up the garlic’s cooling process.
15. Once the onions are done caramelizing, reduce the heat to low, or turn off the stovetop altogether. Throw all of the tomatoes into the pot. Make sure to dump all of the tomato/oil juices from the pans into the pot.
16. Squeeze the garlic cloves out of the bulbs and into the pot.
17. Dump in the basil, fresh thyme, dried oregano, and red pepper flakes into the pot.
18. Blend the soup with a hand blender until fully blended. There should be no big chunks. If you don’t have a hand blender, you can use a regular blender, and pour the soup back into the pot.
19. Simmer the soup for 5-10 minutes, or until your desired temperature.
20. Taste test it, and add more salt and pepper if needed. In my experience, it doesn’t need it.
21. Serve the best tomato soup recipe with croutons, garlic bread, and grilled cheese, or serve by itself garnished with some extra basil.

22. Thai Butternut Squash Curry

Thai Butternut Squash Curry is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’, ‘4 servings’]

Thai butter squash curry also known as Fug-Tong-Gaeng-Dang is fresh tasting, easy to cook mid-week comforting curry. So satisfying and flavorful, your heart would want more on a cold Fall day. It’s creamy, spicy and intensely flavoured dish.

Ingredients

• 1 small butternut squash (cubed)
• 1 cup tightly packed baby spinach or normal spinach chopped
• 1 tablespoon vegetable oil or coconut oil
• ¾ cup onions (chopped)
• 3 tablespoon celery (chopped)
• 1 ½ teaspoon ginger (grated)
• 2 tablespoon Thai red curry paste
• 1 tablespoon curry powder
• Salt to taste
• 1 teaspoon fish sauce
• 2 teaspoon brown sugar
• ¾ cup vegetable stock
• 1 cup thick coconut milk (or coconut cream)
• Handful Thai basil leaves (torn toughly)
• Roasted and crushed peanuts
• Roasted cashews
• Fresh coriander leaves
• Lime wedges

Instructions

1. Heat oil in a pan. Add onions and saute until nicely browned.
2. Add celery sticks and grated ginger and continue to saute.
3. Cook butternut squash cubes in the pan for few minutes before you add the curry paste.
4. Add curry paste and curry powder along with little salt to butternut squash (mind you we will be adding fish sauce later so keep in mind to add less salt).
5. Mix well until all the curry paste is evenly coated into the squash.
6. Add vegetable broth and allow squash to cook well.
7. Once the butternut squash is cooked through, pour coconut milk, add in fish sauce and sugar, and stir.
8. Add baby spinach (I used normal spinach, chopped into small pieces), and mix thoroughly well.
9. Tear a few Thai basil leaves and sprinkle them over the curry. That’s it, flavor-packed Thai basil curry is ready to be served with hot rice (jasmine, white rice, or brown rice).

23. Greek Sheet Pan Chicken Dinner

Greek Sheet Pan Chicken Dinner is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [‘4’, ‘4 plates’]

Bring greek flavors into your kitchen with this quick Greek sheet pan chicken dinner. It’s low carb and gluten-free, on top of it all, family-friendly!

Ingredients

• 1 lb chicken breasts (diced)
• 1 red pepper (diced)
• 1 green pepper (diced)
• 1 yellow pepper (diced)
• 1 zucchini (sliced)
• 1 red onion (sliced)
• 2 tbsp olive oil
• 2 tbsp fresh lemon juice
• 6 cloves garlic (minced)
• 1 tbsp dried oregano
• 1 tbsp dried parsley
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup feta cheese (crumbled)

Instructions

1. Preheat the oven to 400F.
2. Add the chicken and veggies into a large sheet pan. Top them up with olive oil, lemon juice, garlic, oregano, dried parsley, salt, and black pepper.
3. Toss all the ingredients to combine well and bake in the oven for 20 minutes until the chicken is fully cooked.
4. Remove from the oven and top up with crumbled feta cheese before serving.

24. Quinoa Nut Roast with Sweet Potato

Lentil nut roast (vegetarian nut roast) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT40M · Total: PT95M · Yield: [‘8’]

Lentil nut roast is a vegetarian nut roast made using nuts, lentils and quinoa and makes a tasty plant based alternative for a roast dinner.

Ingredients

• 1 onion
• 3 cloves garlic
• 1 tsp chilli
• 400 g sweet potato
• 400 g tin chopped tomatoes
• 130 g red lentils
• 3 tsp paprika
• 3 tsp oregano
• 1 cube Vegetable stock
• 100 g cooked quinoa
• 100 g chopped nuts
• 2 tbsp flax seeds
• 1 tbsp olive oil

Instructions

1. Chop the onion, finely chop the garlic, peel and dice the sweet potato and finely chop the chilli.
2. Lightly roast or fry the onion, garlic, sweet potato and chilli in a little olive oil.
3. Add the lentils, chopped tomatoes, paprika, oregano, sufficient vegetable stock to cover, season and stir.
4. Cook in a medium oven or over a low heat on the hob for about 30 minutes or until the lentils are cooked. Check regularly and add extra vegetable stock or water, a little at a time, as needed. Transfer to a large bowl.
5. Add the cooked quinoa and chopped nuts and mix.
6. Add the flax seeds and mix again.
7. Line a 25 cm long by 11 cm wide and 8cm deep (or equivalent size) loaf tin with non-stick paper or baking parchment. Pack the mixture into the loaf tin and level the top with the back of a spoon. Loosely cover with foil.
8. Bake in the centre of the oven at 180oC, 350oF, gas mark 4 for around 30 minutes. Remove the foil and return to the oven until cooked. The loaf will be cooked when it is firm to the touch over the whole surface.
9. Leave to cool in the loaf tin for 30 minutes and then turn out onto a serving plate or board.

25. Sheet Pan Chicken and Roast Harvest Vegetables

Sheet Pan Chicken and Roasted Harvest Vegetables is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT40M · Total: PT60M · Yield: [‘6’]

This Sheet Pan Chicken dinner with Roasted Harvest Vegetables is flavoured with fresh herbs and smoky bacon. Crispy chicken and roasted vegetables make a complete meal, made in one pan, baked in just 40 minutes.

Ingredients

• 8-9 medium chicken thighs (bone-in, skin-on)
• 1/4 cup olive oil (extra virgin)
• 2 tablespoons lemon juice
• 2 cloves garlic (minced)
• 1 teaspoon dried thyme
• 1 teaspoon dried red pepper flakes
• 2 teaspoons paprika
• sea salt and pepper (to taste)
• 24 tiny baby potatoes
• 2 medium sweet potatoes
• 2 medium shallots
• 1 medium zucchini
• 8 – 12 small Brussels sprouts
• 1 or 2 medium Honeycrisp apples (or other sweet apple) (cut in 3/4 inch slices)
• 1 tbsp each fresh thyme and rosemary (or 1 tsp each dried)
• sea salt and pepper (to taste)
• 4 slices thick-cut bacon

Instructions

1. Preheat oven to 425°F.
2. Whisk marinade ingredients together. Pat chicken dry and place in a resealable bag or marinating container. Pour the marinade over, close the bag tightly and massage the marinade into all the chicken pieces. Refrigerate.
3. Prepare a large sheet pan (with sides) by either lining it with foil or lightly coating it with oil or cooking spray.
4. Chop vegetables so they are of uniform sizes. Leave the apple unpeeled, remove the core and slice into 3/4 inch chunks. If they are thinner, they cook too quickly and become too soft.
5. Transfer the vegetables to a large bowl. Toss with olive oil and sprinkle with salt and pepper. Arrange vegetables on the prepared sheet pan.
6. Chop the bacon into 1-inch pieces and arrange randomly on the vegetables.
7. Place the chicken pieces on top of the vegetables and drizzle with the remaining marinade from the bag in which you marinated the chicken.
8. Bake at 425°F for 35 to 40 minutes or until chicken registers at least 165°F on a meat thermometer. If you want the chicken skin crispier, place the tray under the broiler for 2 to 3 minutes.
9. Garnish with fresh herbs (thyme and rosemary) and serve.

26. Cranberry Apple Skillet Chicken

Cranberry Apple Skillet Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘4’]

Tender juicy chicken in a sweet and savory sauce full of apple cider, cranberries and apple slices. After searing the chicken thighs on the stove top the one pan dish is finished in the oven.

Ingredients

• 2 pounds Chicken thighs (4-6, skin-on bone-in (see Notes))
• Salt and Pepper
• 3 tablespoon Olive Oil
• 1 teaspoon fresh Rosemary (diced)
• 1 Garlic Clove (diced)
• ½ cup Chicken Broth
• ½ cup Apple Cider
• 1 cup Cranberries (fresh or frozen and thawed)
• 1 Apple (peeled, cored and sliced into ¼-inch thick slices)
• 2 tablespoons Light Brown Sugar
• 1 tablespoon Country Mustard

Instructions

1. Heat oven to 400 degrees F.
2. Lightly salt and pepper the chicken thighs.
3. Combine 1 tablespoon olive oil, rosemary and the garlic clove in a small bowl. Mix together and brush onto both sides of the chicken.
4. On the stove top heat a large cast iron skillet (10 inch) or a Dutch oven over medium-high heat. Add the remaining 2 tablespoons of olive oil.
5. When the oil is rippling on the top place chicken thighs skin side down in the oil. Cook for 5 minutes. Flip over taking care to release the skin from the pan (do not allow the skin to stick and tear off).
6. Cook an additional 5 minutes. Remove the chicken from the pan.
7. While the chicken is cooking, in a small bowl combine the cranberries, apple slices, brown sugar and mustard. Toss to combine and coat the fruit.
8. Combine the chicken stock and apple cider.
9. Reduce the heat to medium. Slowly pour the liquids into the pan and use a heat proof spatula to deglaze the pan removing any stuck bits of food on the pan. Remove the pan from the heat.
10. Add chicken back to the pan skin side up.
11. Spoon the cranberry apple mixture into the pan evenly around the chicken.
12. Bake in the oven for 20-25 minutes until the chicken reaches 165 degrees internal temperature.
13. Remove from oven and allow to rest for a few minutes before serving hot.

27. Butternut Squash Risotto

Vegan Butternut Squash Risotto Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT12M · Cook: PT28M · Total: PT40M · Yield: [‘6’]

My vegan butternut squash risotto is so easy to make and doesn’t require a lot of of standing over the stove and stirring. It’s a delicious plant-based main course or side dish that’s perfect for the holidays or whenever you’re in the mood for a comfort food meal.

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 cup chopped onions
• 1 tablespoon finely chopped garlic
• 1 tablespoon chopped fresh sage leaves
• 1 1/2 cups Arborio rice
• 3 cups peeled and chopped raw butternut squash
• 3 cups water
• 1 cup vegan dry white wine ((or substitute low sodium, gluten-free vegetable stock))
• 1 teaspoon salt ((or to taste))
• 1/4 teaspoon black pepper ((or to taste))
• A sprinkle of toasted pine nuts, chopped pecans, nutritional yeast, and finely chopped fresh sage.

Instructions

1. Add 1 tablespoon extra virgin olive oil to a large pot on the stove set to low-medium heat.
2. Add 1 cup chopped onions, 1 tablespoon finely chopped garlic, and 1 tablespoon chopped fresh sage leaves, then cook, stirring occasionally, for 3-4 minutes or until the onions have softened and look translucent.
3. Stir in 1 1/2 cups Arborio rice and cook for 1 minute to toast the grains slightly.
4. Add 3 cups peeled and chopped raw butternut squash, 3 cups water, 1 cup vegan dry white wine, 1 teaspoon salt, and 1/4 teaspoon black pepper, then cook, uncovered, for 26-28 minutes or until the rice is cooked to al dente and the butternut squash is fork tender.
5. Stir, then sprinkle on any optional toppings if desired.

28. Crockpot Turkey Chili with Butternut Squash

Crockpot Turkey Chili with Butternut Squash is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT360M · Total: PT375M · Yield: [‘6’, ‘6 servings’]

This crockpot turkey chili with butternut squash is perfect for autumn! It is also super easy to toss in your crockpot and go.

Ingredients

• 2 tablespoons olive oil
• 1 pound lean ground turkey
• 1 small onion (diced)
• 1 rib celery (finely diced)
• 2 tablespoons minced garlic
• 1 can diced tomatoes with chiles (such as Rotel, about 10 ounces)
• 1 can fire roasted tomatoes (about 14.5 ounces)
• 1 can kidney beans (about 15.5 ounces)
• 1 can white beans (about 15.5 ounces)
• 2 cups chicken stock or broth
• 2 tablespoons chili powder
• 1/2 teaspoon paprika
• 1 pinch cayenne pepper
• 1/2 teaspoon dried oregano
• 1 teaspoon cumin
• salt and pepper (to taste)
• 1 package frozen butternut squash cubes (about 12 ounces)
• sour cream
• shredded cheddar cheese
• diced red onion
• avocado
• oyster crackers
• corn chips

Instructions

1. Begin by cooking your ground turkey in a skillet over medium heat until it is thoroughly browned. Drain any fat from the meat.
2. Spray your crockpot or slow cooker with non-stick spray.
3. Add the diced onion, celery, garlic, and turkey to your crockpot.
4. Rinse and drain the beans and then also add them.
5. Add the fire roasted tomatoes and diced tomatoes with chiles (do not drain).
6. Add the spices and the butternut squash.
7. Add the chicken stock. If you intend on cooking this recipe for longer than 8 hours add a little extra to the mixture.
8. Cook on high for 3 to 4 hours or on low for 6 to 8 hours.

29. Savory Pumpkin Rice Casserole

Baked pumpkin rice casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT45M · Total: PT55M · Yield: [‘6’]

This savory pumpkin rice casserole is made with leftover rice and a lot of delicious ingredients that create layers of flavors and textures in the dish. It’s a great vegetarian recipe for holidays and family dinners.

Ingredients

• 4 cups chopped pumpkin
• 3 cups cooked rice
• 1.5 cups cooked chickpeas
• 1 medium-sized yellow onion (finely chopped)
• 2 cloves garlic (finely chopped)
• 4 cups baby spinach
• ¾ cup dried cranberries (rinsed)
• ¼ cup chopped walnuts
• 1 teaspoon dried thyme
• 1 teaspoon red chili flakes (adjust to taste)
• ⅛ teaspoon nutmeg powder
• Ground black pepper to taste
• Salt to taste
• 1 cup shredded mozzarella cheese
• 1.5 cups shredded cheddar cheese
• ¼ cup cooking cream
• 1 cup milk
• 1 tablespoon olive oil

Instructions

1. Heat oil in a large cooking pot. Add chopped garlic and onion. Saute until the onion turns translucent.
2. Add chopped pumpkin and salt. Mix and cover the pot. Cook covered for around 10-15 minutes or until the pumpkin cubes get cooked without losing their shape.
3. Add dried thyme, red chili flakes, ground black pepper, and nutmeg powder. Saute for a few seconds.
4. Add cranberries, walnuts, cooked rice, chickpeas, spinach, cream, milk, and shredded mozzarella. Mix everything and then switch off the stove.
5. Brush a baking dish with a little oil. Transfer the pumpkin rice to the dish and spread evenly. Top it with shredded cheddar.
6. Bake in a preheated oven at 200°C (400°F) for around 25 minutes or until the cheese layer gets golden patches on it.

30. Slow Cooker Vegetarian Chili

Slow Cooker Vegetarian Chili is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 1 green bell pepper, diced
• 2 cloves garlic, minced
• 1 can black beans (15 oz), drained and rinsed
• 1 can kidney beans (15 oz), drained and rinsed
• 1 can diced tomatoes (14.5 oz)
• 1 cup corn kernels (frozen or canned)
• 1 cup vegetable broth
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Optional toppings: shredded cheese, sour cream, cilantro

Instructions

1. 1. In a slow cooker or pot, sauté onion and bell pepper in olive oil until softened.
2. 2. Add garlic and cook 30 seconds.
3. 3. Stir in beans, tomatoes, corn, broth, and spices; mix well.
4. 4. Cover and cook on low 6–8 hours or on high 3–4 hours until flavors meld.
5. 5. Season to taste with salt and pepper.
6. 6. Serve with toppings as desired.

31. Healing Potato Soup

Healing Sweet Potato Turmeric Soup with Coconut Milk is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT45M · Yield: [‘4’]

This soup tastes as good as it looks and is like a warm hug in a bowl!It is a simple, quick and healthy soup with the goodness of turmeric, black pepper, ginger, and garlic. The plant based milk balances the sharpness of the turmeric and black pepper. This soup is gluten free and vegan. You can sub the sweet potato with other vegetables: see the notes below. Also see the video below.

Ingredients

• 1 lb. (~500g) sweet potatoes (see notes)
• 2-3 (~8g) garlic cloves
• 1 and ½ inch piece (~10g) ginger (fresh root for best taste)
• 1 medium sized (~100g) onion
• 2 tablespoons neutral oil
• 2 teaspoons salt, (adjust to taste)
• 1 teaspoon ground turmeric
• 1 teaspoon ground black pepper (or less if you like it milder)
• 5 cups vegetable stock (fresh or made with cube. See notes. )
• 2 tablespoons lime juice (add more if you like)
• ¼ cup coconut milk (thick) (or more if you like it creamier and milder)
• fried onions
• bread croutons
• fresh mint leaves
• roasted powdered cumin

Instructions Prep the veggies

1. 1. Peel and dice the sweet potatoes.
2. 2. Peel and dice the onions, roughly the same size as the sweet potatoes.
3. 3. Peel and chop the garlic and ginger.

Make the soup

1. Place a large soup pot on medium heat. Add the oil.
2. When the oil is warm, add the chopped garlic, ginger, and onions. Fry for a couple of minutes. Add salt and fry till the onions are soft and translucent.Adding the salt to the onions at this stage will soften them without browning.
3. Add the sweet potatoes, turmeric and black pepper. Fry for a couple of minutes.
4. Add 3 cups of the stock (we will add the remaining 2 cups later). Mix and bring to a boil. Cover and cook till the sweet potatoes are cooked through.
5. When the sweet potatoes are cooked soft, take the pot off the heat and blend it smooth. I use a hand blender.
6. Place the pot back on high heat and add the remaining 2 cups of stock. Bring the soup to a boil again.
7. When it begins to boil, turn the heat down to low and add the coconut milk. Mix well and simmer for about 5 minutes.
8. Turn off the heat and add the lime juice. Mix well. Cover and let the soup rest for 5 minutes.
9. Garnish as per your liking.
10. Serve this hearty soup with gluten free naan to make a wholesome grain-free meal.

32. Turkey Rice Soup

Turkey Rice Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT9M · Cook: PT56M · Total: PT65M · Yield: [‘7’, ‘7 cups’]

This Turkey Rice Soup is so wonderfully comforting! Creamy, richly flavorful, and nutritious, too. Try it with leftover Thanksgiving turkey, or even with chicken!

Ingredients

• 1 tablespoon olive oil
• 1 cup diced sweet onion
• 3/4 cup sliced (peeled) carrot
• 3/4 cup sliced cremini (baby bella) mushrooms
• 1/2 cup diced celery
• 2 teaspoons minced garlic
• 32 ounces turkey broth
• 3/4 cup wild rice blend, (rinsed per package instructions (see note))
• 2 teaspoons dried parsley
• 1¾ teaspoon dried thyme
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried sage
• 1 bay leaf
• 1/8 teaspoon kosher salt
• 1 tablespoon cornstarch
• 1 (12-ounce) can evaporated fat free milk ((NOT sweetened condensed milk))
• 2 cups cubed turkey breast ((see note))
• salt to taste ((if needed))
• optional for garnish: minced fresh Italian (flat leaf) parsley

Instructions

1. Heat oil over medium heat in a large soup pot or dutch oven.
2. Cook onion, carrots, mushrooms, celery, and garlic until starting to soften, about 5 minutes, stirring occasionally to prevent browning.
3. Add broth, rice, parsley, thyme, black pepper, sage, bay leaf, and salt. Cover, bring soup to a simmer, and continue cooking (covered) at a simmer until the rice is done, stirring occasionally and adjusting heat as needed to maintain a simmer. (My rice blend specifies a cook time of about 45 minutes, but yours may differ slightly. Check your package for cook time.)
4. In a medium bowl, whisk cornstarch into milk. Add to soup, along with the turkey, and bring soup up to a boil for about 5 minutes to thicken and heat through. (Soup will thicken a bit further as it cools.)
5. Taste and adjust seasoning if needed, and serve garnished with fresh parsley, if desired.

33. Roast Chicken with Apples

Roast Chicken with Apples is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT38M · Yield: [‘8’, ‘8 4-ounce servings (chicken)’]

Moist tender boneless chicken breasts cooked in a sweet and savory sauce with fresh apples and onions is a comforting low fat main dish recipe. Homey comfort food with fall flavors.

Ingredients

• 4 tablespoons unsalted butter (melted)
• 1/4 cup apple butter
• 4 8-ounce boneless skinless chicken breasts (approximately 2 pounds total)
• 1 large red onion (sliced)
• 2 small apples (sliced)
• 2 garlic cloves (diced or pressed)
• 1/3 cup white wine
• 1/3 Cup low sodium chicken stock or broth
• 1/2 cup apple cider
• 1/2 teaspoon kosher Salt
• 1/4 teaspoon ground black pepper
• 2 teaspoons Italian seasoning
• 2 rosemary sprigs

Instructions

1. Preheat the oven to 400 degrees F.
2. Combine the melted butter and apple butter into a 9-inch by 12-inch baking pan (or similar size roasting pan). Add the chicken breasts, red onion slices, apple slices and crushed garlic.
3. Combine the white wine, chicken stock and apple cider. Pour over the chicken in the pan.
4. Season with salt, black pepper, Italian seasoning and rosemary sprigs. Toss to combine.
5. Place in the preheated oven and bake for 20-25 minutes or until the internal temperature of the chicken reaches 165 degrees.
6. Turn the broiler on in the oven. Broil for 3 minutes watching it closely or until the chicken is golden brown. NOTE: monitor closely to avoid burning.
7. Remove from oven and let rest three minutes for the juices in the chicken to redistribute before cutting and serving.

34. Creamy Fall Soup in Acorn Squash Bowls

Creamy Fall Soup in Acorn Squash Bowls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT75M · Yield: [‘6’]

Creamy Fall Soup in Acorn Squash Bowls is flavorful, thick, and filling. A perfect soup for the chilly weather.

Ingredients

• 2 medium Acorn Squash, (halved)
• 1 Tablespoon Olive Oil
• 1 Tablespoon Granulated Sugar
• Salt and Pepper
• 1 ½ Tablespoon Olive Oil
• 1 cup Diced Yellow Onion
• 1 Tablespoon Minced Garlic
• 1 pound Butternut Squash, (peeled and cut into 1 inch cubes)
• 1 Sweet Potato, (peeled and cut into 1 inch cubes)
• 4 large Carrots, (peel and cut into ½ inch pieces)
• 1 quart Vegetable Broth
• 1 teaspoon Thyme
• 4 Sage Leaves, (chopped)
• 2 Bay Leaves
• ½ teaspoon Salt
• ½ teaspoon Ground Black Pepper
• 1 teaspoon Cinnamon
• 1 cup Full Fat Coconut Milk

Instructions

1. Preheat the oven to 400° F and line a cookie sheet with foil, then spray with nonstick cooking spray.
2. Cut the acorn squash in half and scoop out the seeds (see tips), brush with olive oil and sprinkle with sugar, salt and pepper.
3. Place on the cookie sheet cut side up and bake for 20 minutes, then flip upside down and continue baking for another 25 minutes.

To Make the Soup

1. Place the squash, sweet potato and carrots on a tin foil lined cookie sheet sprayed with nonstick cooking spray, and place in the oven with the squash bowls for 20 minutes.
2. Heat the olive oil in a large soup pot, then add the onions and sauté for 4 minutes, stirring often. Then add the garlic, thyme, sage, bay leaves, cinnamon, salt and pepper, and cook for another minute.
3. Add the roasted vegetables (while the acorn squash is still in the oven), and broth. Bring to a simmer and cook for 20 minutes.
4. Add the coconut milk.
5. Remove from the burner and very carefully add half the soup to the blender (only fill the blender ⅓ to ½ full) and blend until smooth. Pour into a large bowl. Purée the remainder and pour all of the soup back into the pot.

Serve

1. Remove the squash from the oven and fill with the hot soup. Serve the soup with kale chips, pomegranate arils, pumpkin seeds or a spoonful of cream.
2. Enjoy while hot.

35. Mushroom Pot Pie

Mushroom Pot Pie is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT40M · Total: PT55M · Yield: [‘4’]

A fantastic vegetarian main, this mushroom pot pie is made with store-bought puff pastry and a delicious savoury mixed mushroom filling. Note that the filling should be cooled before adding the pastry and baking, so allow yourself enough time in advance for that.

Ingredients

• 2 teaspoons olive oil
• 700 grams (25 oz) mixed fresh mushrooms (roughly chopped)
• 1 medium onion (diced)
• 2 medium carrots (thinly sliced)
• 2 cloves garlic (minced)
• 2 teaspoons fresh herbs (rosemary and thyme are excellent)
• ½ teaspoon sea salt (to taste)
• ½ teaspoon black pepper (to taste)
• ¼ teaspoon paprika
• 100 ml (⅓ cup) dry white wine
• 300 ml (1 ¼ cups) vegetable broth
• 1 tablespoon arrowroot flour + 1 tablespoon water
• 150 grams (1 cup) frozen peas
• 3 tablespoons cashew cream cheese (or crème fraîche, optional)
• 1 package puff pastry (trimmed to fit baking dish (about 200 grams))

Instructions

1. Preheat the oven to 200°C (400°F). If the pan you’re using isn’t oven-safe, set aside a baking dish.
2. Heat a large frying pan over medium high heat. Once the pan is hot, add the olive oil and mushrooms.
3. Cook the mushrooms, stirring as little as possible, until golden brown and reduced in size, about 6 to 8 minutes.
4. Reduce the heat to medium and add the onion. Cook for another 5 to 6 minutes, until translucent.
5. Add the carrots and cook for a couple of minutes.
6. Add the garlic, herbs, salt, pepper, and paprika. Stir to cook through, about a minute.
7. Pour in the wine. This will deglaze the pan, lifting any darker pieces that may have stuck to the pan while cooking.
8. Add the vegetable broth and bring to a low boil.
9. Whisk the arrowroot flour into the 2 tablespoons of water. Add this to the boiling liquid in the pan while stirring, and stir quickly to combine. The sauce should thicken.
10. Remove from the heat and stir in the peas and then the cashew cream cheese or crème fraîche, if using. Set aside to cool fully. If possible, cool quickly outside or in an unheated cold room.
11. Spoon the cooled mushroom mixture into a baking dish. Top with the puff pastry, and roll the edges underneath to create a tidy appearance. Cut a couple of slits in the top of the pastry for steam to escape.
12. Bake for 22-24 minutes, or until the pastry is a dark golden colour and the filling is bubbling up around the edges. Cool for five minutes before serving.

36. Sheet Pan Chicken with Sweet Potatoes, Apples, and Brussels Sprouts

Sheet Pan Chicken with Sweet Potatoes, Apples and Brussels Sprouts is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT37M · Total: PT172M · Yield: [‘4’, ‘4 plates’]

This sheet pan chicken dinner is yummy, nutritious, and easy to make. A perfect Whole30, dairy-free, and gluten-free meal for the whole family.

Ingredients

• 4 chicken breasts (skinless, boneless)
• 3 tbsp olive oil
• 6 cloves garlic (minced)
• 1 tsp cinnamon
• 1 tsp sea salt
• ½ tsp black pepper
• 4 cups Brussels sprouts (halved)
• 1 large sweet potato (peeled and cut into ½-inch cubes)
• 2 red onions (cut into chunks)
• 2 medium apples (sliced into 1-inch pieces)
• fresh parsley (chopped)

Instructions

1. Preheat the oven to 425F.
2. In a bowl, mix 2 tbsp olive oil with garlic, cinnamon, 1/2 tsp sea salt, and 1/4 tsp black pepper.
3. Add in chicken breasts and cover them with the rub we’ve just mixed up. Set aside for at least 2 hours.
4. Chop the veggies as suggested and place Brussels sprouts, sweet potato, red onion, and apple slices on a large baking sheet.
5. Drizzle the veggies with another 1 tbsp of olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Toss to coat them and spread them evenly on the baking sheet.
6. Bake vegetables in the oven for 15 minutes.
7. Remove from the oven, toss the veggies, and place chicken on top of them.
8. Cook for another 20-22 minutes until the chicken is fully cooked and veggies caramelized.
9. Sprinkle with chopped parsley before serving.

37. Slow Cooker Chipotle Pumpkin Chicken

Slow Cooker Chipotle Pumpkin Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.5 lb boneless, skinless chicken thighs
• 1 cup pumpkin purée
• 2 chipotle peppers in adobo sauce, minced
• 2 tablespoons adobo sauce (from the can)
• 1 cup chicken broth
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil (optional)
• 1/4 cup heavy cream (optional, for finishing)

Instructions

1. 1. Place the onion and garlic in the bottom of the slow cooker.
2. 2. Layer the chicken on top.
3. 3. Whisk pumpkin purée with adobo peppers, adobo sauce, broth, and spices; pour over the chicken.
4. 4. Cover and cook on low for 6 to 7 hours or high for 3 to 4 hours until the chicken is tender.
5. 5. Remove chicken and shred; return to the pot and stir in cream if using.
6. 6. Adjust salt and pepper to taste; serve with rice, quinoa, or warm tortillas; garnish with cilantro if desired.

38. Creamy Tomato Chicken Skillet

Creamy Tomato Chicken Skillet is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: [‘4’, ‘4 plates’]

Herby, creamy and garlicky – this Creamy Tomato Chicken Skillet is a delicious Italian dish. Gluten=free, high protein, and low carb.

Ingredients

• 2 lbs boneless skinless chicken breasts
• ½ tsp onion powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 6 cloves garlic (minced)
• 2 14 oz cans of chopped tomatoes
• 1 tbsp Italian seasoning
• 1/4 cup parmesan cheese (grated)
• 1/2 cup heavy cream
• 1/3 cup fresh basil (chopped)

Instructions

1. Cut the top part of the chicken breasts into squares without fully cutting through. This will create a larger surface area, so the chicken breasts cook through quicker.
2. Sprinkle onion powder, salt, and black pepper over the chicken.
3. Heat a large skillet over medium-high heat and add olive oil. When it’s hot enough, place the chicken breasts on the skillet.
4. Cook chicken for 3-4 minutes on each side until it’s golden brown.
5. Lower the head and press in garlic cloves into the skillet. Let it cook for 1 minute.
6. Add in the chopped tomatoes and Italian seasoning. Stir it and let the chicken breasts simmer in the sauce for 5 minutes or so.
7. Add in the heavy cream.
8. Give everything a mix and let it simmer for 3-5 minutes.
9. Serve with basil leaves and parmesan sprinkled over the top.

39. Stuffed Butternut Squash

Stuffed Butternut Squash is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT50M · Total: PT65M · Yield: [‘8’, ‘8 people’]

This Stuffed Butternut Squash is an all-in-one meal that is hearty and bursting with fall flavors. It’s a beautiful main dish which also makes it perfect for a holiday dinner.

Ingredients

• 3-4 lbs butternut squash ((see note #1))
• 2 tablespoons oil (, divided + more for brushing butternut squash.)
• 1 small onion (, diced)
• 2 ribs celery (, diced)
• 1 medium apple (, peeled and diced (see note #2))
• 2 vegan sausages (, crumbled (*see note #3))
• 3 cloves garlic (, minced )
• 3/4 teaspoon dried thyme
• 1/2 teaspoon ground sage
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon dried rosemary
• 3/4 cup jasmine rice (, uncooked (see note #4))
• 1/3 cup white wine ((optional))
• 1 3/4 cups vegetable broth (, low sodium )
• 2 cups chopped dino kale ((inner stalk removed))
• 1/3 cup dried cranberries (, more if preferred)
• 1/4 teaspoon sea salt (, more to taste + more for sprinkling on squash)
• Fresh cracked pepper (to taste)

Instructions

1. Preheat oven to 425 °F (218 °C).
2. Cut the squash in half lengthwise. Scoop out the membranes and seeds inside of the squash and discard (or save for roasting).
3. Brush the inside of each piece with oil and sprinkle with salt. Place on a rimmed baking sheet, cut side down. Roast the squash for 30 minutes. Now flip over to cut side up and roast for another 20-30 minutes or until tender (test with a knife). Reduce heat to 375 F.
4. While the squash is roasting, make the filling. In a large pan, heat 1.5 tablespoons of oil over medium heat. Add the onion, celery, apples, and a sprinkle of salt. Sauté until softened about 5-6 minutes
5. Add the garlic, and sauté about 30-60 seconds until fragrant.
6. Move the onion/celery/apple mixture to the sides, leaving a well in the middle, and add a 1/2 tablespoon of oil. Now add the crumbled sausage and cook for a few minutes until golden.
7. Stir in the rice and sauté for 30-60 seconds. Now add the sage, thyme, cinnamon, and rosemary and sauté for 30-60 seconds until fragrant. Pour in the white wine and cook until it has reduced fully about 1-2 minutes.
8. Stir in the broth, salt, and pepper. Raise heat to get things simmering, then cover and reduce heat to gently simmer for 15-20 minutes until rice is tender (and according to package directions).
9. Remove pan from heat and stir in kale and cranberries. Cover for a few minutes until the kale slightly wilts. Remove the lid and taste for seasoning and add more if needed.
10. When the squash is ready, carefully scoop out some of the flesh, using a spoon, leaving a 3/4-inch-thick border around the sides and a 1-inch border along the bottom (it’s easier to score with a knife first for an even look). Roughly chop the removed flesh into small bite-sized pieces and add it to the stuffing mixture and gently toss to combine.
11. Stuff the filling into the squash halves and place back into the oven for another 10-15 minutes to warm throughout and to let the flavors permeate into the squash. You can also skip this step if you find it warm enough for serving. Slice and serve. Enjoy!

40. Fall Roasted Vegetable Pasta

Fall Roasted Vegetable Pasta with Tempeh is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT35M · Total: PT45M · Yield: [‘6’, ‘6 servings’]

The flavors of a fall harvest in a cozy pasta dish. Roasted butternut squash and red onion, seasoned tempeh crumbles, and sautéed kale tossed with chewy orecchiette pasta and an easy balsamic broth that brings it all together. Easy enough for a weeknight, fancy enough for entertaining. Inspired by Fall Weeknight Pasta by Food 52.

Ingredients

• 2 cups cubed butternut squash (bite size)
• 1 red onion (sliced)
• 3 tablespoons olive oil (divided)
• 1/2 teaspoon salt (plus more for salting pasta water)
• 1/2 teaspoon black pepper (divided)
• 12 ounces orecchiette pasta (or similar medium size pasta shape (gluten-free, if desired))
• 8 ounces tempeh (diced (gluten-free, if desired))
• 2 tablespoons tamari
• 1 teaspoon Italian seasoning
• 2 cloves garlic (minced)
• 3-4 kale leaves (chopped small (stems removed))
• 3/4 cup low sodium vegetable broth (plus more if needed)
• 2-3 tablespoons balsamic vinegar
• 1 tablespoon pure maple syrup
• 2 tablespoons chopped pecans (toasted, if deisred)

Instructions

1. Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper and set aside.
2. Toss the cubed butternut squash and sliced red onion with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread out into one even layer on the prepared baking sheet and bake 30 to 35 minutes, stirring half way through, until tender.
3. Meanwhile, cook the pasta to al dente according to pasta directions, making sure to salt the pasta cooking water well.
4. Meanwhile, heat 2 tablespoons of oil and the tamari in a large deep skillet over medium heat. Add the Italian seasoning, 1/4 teaspoon black pepper, and diced tempeh. Sauté 7 to 8 minutes, stirring every couple of minutes, until brown and crispy on the edges. Add the garlic and kale and sauté 1 to 2 to minutes to soften.
5. When the pasta and squash/onions are done add them to the skillet with the tempeh and kale and stir to combine. Add the vegetable broth, balsamic vinegar, and pure maple syrup. Stir well. Add another splash or two of vegetable broth the pasta seems dry. Stir in the chopped pecans
6. Serve hot with an extra drizzle of balsamic and fresh cracked black pepper.

41. Butternut Squash and Lentil Lasagna

Butternut Squash and Lentil Lasagna (Vegetarian) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT45M · Cook: PT40M · Total: PT85M · Yield: [‘6’]

Butternut squash and lentil lasagna with lots of cheese, a delicious vegetarian pasta dish perfect during the cold months of the year.

Ingredients

• Lentil sauce:
• 1 medium leek (200 g/ 7 oz)
• 1 medium carrot
• 3 celery stalks, small
• 3 shallots
• 1 garlic clove
• 1 tablespoon olive oil
• 1 cup Beluga lentils (or Puy lentils)
• 1 tablespoon tomato paste
• 2 1/2 cups vegetable stock
• 1 teaspoon dried thyme
• 1 potato, small (150 g/ 5.5 oz)
• 1/2 teaspoon fine sea salt (or Kosher, more or less to taste)
• 1/8 teaspoon freshly ground pepper
• Butternut squash sauce:
• 1 lb butternut squash (See note 1)
• 2 shallots
• 2 garlic cloves
• 1 tablespoon olive oil
• 2 tablespoons clear honey
• 2-3 tablespoons white balsamic vinegar (to taste)
• 1 1/3 cups heavy cream
• 2 tablespoons chopped parsley
• 1/8 teaspoon fine sea salt (or Kosher, more or less to taste)
• 1 pinch black pepper
• Butternut squash lasagna:
• 9 oz no cook lasagna sheets (Note 2)
• 2 cups cheese, grated (Gouda, Cheddar)
• a few flakes of butter

Instructions Lentil sauce:

1. Finely chop the leek, carrot, celery, shallots, and garlic.
2. Heat 1 tablespoon olive oil and braise the vegetables lightly, about 5 minutes.
3. Simmer: Add the washed lentils and tomato paste. Stir well and add the vegetable stock, salt, pepper, and thyme. Simmer for about 20 minutes or until the lentils are cooked.
4. Grate the potato and add it to the pot. Let cook for 5 to 10 more minutes or until the grated potato is soft, the sauce creamy, and the lentils soft but not mushy (Note 3). Adjust the taste with salt, pepper, and balsamic vinegar.

Butternut squash sauce:

1. Prepare butternut squash: In the meantime, peel and grate the butternut squash (use a food processor if you wish). Then, chop the remaining shallots and garlic.
2. Braise squash: Heat 1 tablespoon olive oil. Lightly braise the shallots and the garlic, add squash, and braise it for about 5 minutes. Add honey, 2 tablespoons of white balsamic vinegar, salt, and pepper.
3. Simmer sauce: Add the heavy cream and let cook until everything turns creamy, about 6-8 minutes. Add a splash of milk if the sauce seems too thick.
4. Adjust the taste with salt, pepper, and more balsamic vinegar, if necessary. Stir in the parsley.

Assemble the lasagna:

1. Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit.
2. Assemble the butternut squash lasagna with lentils in a rectangular casserole dish:1/3 of the squash mixture – lasagna sheets – ½ of the lentil mixture – some of the cheese – lasagna sheets again 1/3 of the squash mixture – lasagna sheets – ½ of the lentil mixture – some of the cheese – lasagna sheets 1/3 of the squash mixture as the last layer.Sprinkle with the remaining grated cheese and dot with some butter flakes.
3. Bake for about 30-40 minutes or until the lasagna sheets are cooked through. Check by poking the noodles with a fork.

42. Pumpkin Mac and Cheese

Pumpkin Mac and Cheese is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘6’]

There is nothing better than Pumpkin Mac and Cheese in the fall! This recipe is the ultimate comfort food, with a gooey, creamy cheese sauce and just the right amount of pumpkin. Plus, you can have this on the dinner table in less than 30 minutes!

Ingredients

• 12 ounces rotini pasta
• 1/4 cup unsalted butter
• 1/4 cup all purpose flour
• 2 cups milk
• 1 cup pumpkin puree
• 3 cups sharp cheddar cheese, shredded
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/4 tsp nutmeg

Instructions

1. Boil pasta according to package instructions until al dente.
2. Meanwhile melt butter in a medium saucepan. Add in flour and whisk constantly for 2 minutes.Slowly whisk in milk. Add in the pumpkin and all of the seasonings. Cook on medium heat whisking continuously until slightly thickened, about 4-5 minutes. Make sure to keep the milk moving to avoid burning.
3. Take off the heat and stir in shredded cheddar cheese. Season with more salt to taste if desired.
4. Add the cheese sauce to the macaroni and stir to coat.Serve immediately and enjoy!

43. Chicken Pastina Soup

Chicken Pastina Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT30M · Total: PT35M · Yield: [‘6’, ‘6 bowls’]

Savory chicken soup with tiny star-shaped pasta, vegetables, lemon and dill. Comforting and healthy!

Ingredients

• 4 chicken thighs (boneless, skinless)
• 2 quarts chicken stock or broth
• 3 ounces pastina (dry)
• 2 leeks (white and light green parts only)
• 2 carrots (large )
• 2 stalks celery
• 4 cloves garlic
• 2 tablespoons extra virgin olive oil
• 1 lemon
• 1 bunch dill (small, approximately ¾-1 cup )
• kosher salt (to taste)
• black pepper (to taste)

Instructions Pastina

1. Boil a pot of salted water for the pastina and cook to box directions. Once the pasta is finished, drain with a very fine strainer or sieve as the small shape can fall through the cracks of a larger strainer.
2. Stir a bit of olive oil into the pastina to keep it from sticking.

Soup

1. Chop the leeks, carrots, celery and garlic. Keep the leeks, carrots and celery in fairly large pieces. Wash the leeks thoroughly – they can be sandy.
2. Add olive oil to a pot heated over medium heat. Add the leeks, carrots and celery. Sauté for 3-4 minutes.
3. Add the garlic and sauté for 3-4 minutes, until softened.
4. Add the chicken broth and bring to boil.
5. Add the chicken thighs and let cook for 8-10 minutes, until the internal temperature reads 165°F.
6. Remove the chicken from the broth and place on a cutting board. Turn the temperature down to medium low. Add the salt and pepper to taste.
7. Using two forks, shred the chicken, removing any excess fat, and return to the pot.
8. Let the soup cook at a low simmer (tiny bubbles around the perimeter of the pot) for about 10 minutes.
9. Add the chopped dill and the juice from the lemon into the pot.
10. Place ¼ cup or so of the pastina in the bottom of a soup bowl and ladle some of the soup overtop. Cooking the soup and pasta separately will prevent the pasta from becoming soggy.

44. Turkey Shepherd’s Pie

Leftover Turkey Shepherd’s Pie is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘4’, ‘4 people’]

This Leftover Turkey Shepherd’s Pie recipe is the perfect way to use up leftover Turkey meat from Thanksgiving or Christmas roast dinner.

Ingredients

• 1 tbsp olive oil
• 1 large onion ((diced))
• 2 clove garlic ((finely chopped))
• 1 large carrot ((diced))
• 2 sticks celery ((diced))
• 2 ½ cups sliced button or chestnut mushrooms ((200 grams))
• 14 oz leftover turkey meat (diced) ((400 grams))
• ½ tbsp plain flour
• 2 sprigs thyme ((finely chopped))
• ½ TSP salt
• ¼ TSP freshly ground black pepper
• 1 cup leftover turkey gravy or chicken stock
• 14 oz floury potatoes such as desire, russet or maris piper ((400 grams))
• ¼ cup double cream or heavy cream
• 1 tbsp butter
• 1 egg yolk
• ¼ cup grated cheddar
• ¼ TSP salt
• ¼ TSP freshly ground black pepper

Instructions Preparing The Pie Filling

1. Heat a heavy-based pan or a wok on medium heat and add olive oil.
2. When the oil is hot enough, add the onions and sauté for a few minutes, until soft and slightly browned.
3. Add the garlic and quickly sauté for 30 seconds before adding the carrots and the celery.
4. Sauté the vegetables for a few minutes until they slightly change color, and then add the mushrooms.
5. Cook the mushrooms until softened, for about 2-3 minutes, and then add the turkey meat.
6. Give the pan a good stir and then add the flour, thyme, salt, and freshly ground pepper.
7. Add the stock or the gravy, mix well and let the mixture simmer for five minutes.
8. Remove the pan from the heat and transfer the pie filling into a pie dish.

Preparing The Potato Topping

1. Preheat the oven to 180° C – 356° F (fan oven).
2. Peel the potatoes and cut them into equal chunks. Place them in a saucepan with plenty of cold water.
3. Put the pan on medium heat and bring to a boil, bring the heat down, and let the potatoes gently simmer for about 20 minutes or until soft.
4. Drain well and return the potatoes back to the pan. Put the pan back on low heat and let all the water evaporate for 30 seconds then remove them from the heat.
5. Add the heavy cream, butter, salt, and pepper. Mash the potatoes by using a masher or a ricer until smooth.
6. Add the cheese and egg yolks and give it a quick stir to combine.
7. Spoon the mashed potatoes on top of the pie filling and cover completely. Fluff the top by using a fork for extra crispiness.
8. Place in the oven for 30-35 minutes until the top turns golden brown and the filling is bubbling.

45. Butternut Squash Soup

Butternut Squash Soup Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT60M · Total: PT85M · Yield: [‘8’, ‘8 servings’]

This Butternut Squash Soup Recipe is perfectly creamy, nourishing, and so easy to make! Made with simple, wholesome ingredients, this naturally vegetarian and gluten-free butternut squash soup is cozy and delicious and everyone’s favorite fall comfort food! Stovetop and slow cooker instructions included.

Ingredients

• 1 tablespoon olive oil
• 2 medium yellow onions (chopped)
• 4 stalks celery (chopped)
• 5 carrots (chopped)
• 2 small sweet potatoes (peeled and cut into large chunks)
• 5 cloves garlic (chopped)
• 1 2-inch piece fresh ginger (peeled, roughly chopped and smashed)
• 2 apples (cored and diced)
• 2 medium butternut squash (peeled, seeded and chopped into 1-inch cubes)
• 2 teaspoon salt (plus more to taste)
• 1 teaspoon freshly ground black pepper (plus more to taste)
• 6 cups low-sodium vegetable broth (or water or low-sodium chicken broth (plus more as needed))
• Optional Toppings

Instructions Stove Top Method

1. Cook the vegetables: Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onions and cook for 4–5 minutes, stirring often, until soft and translucent. Stir in the carrots, celery, and sweet potatoes. Cover and cook for 10–15 minutes, stirring occasionally, until the vegetables begin to soften.
2. Add the aromatics and squash: Once the root vegetables have softened slightly, add the garlic and ginger. Sauté for 1 minute until fragrant, then stir in the diced apples and cubed butternut squash. Mix well to combine.
3. Simmer: Pour in the broth (or water) and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and let the soup simmer for about 30 minutes, or until all the vegetables are soft and tender.
4. Blend the soup: Remove the pot from heat. Using an immersion blender (or working in batches with a regular high-speed blender), blend the soup until completely smooth. If using a countertop blender, fill it only halfway and vent the lid to avoid steam buildup. Transfer blended soup to a clean pot as you go.
5. Season to taste: Turn the pot with your pureed soup on low heat.  Season with salt, pepper, and additional cream to taste. Stir often to prevent the soup from burning.
6. Season and serve: Return the pureed soup to low heat. Season with salt and pepper to taste. Ladle the soup into bowls and top with your favorites—homemade croutons, toasted seeds, fresh herbs, cheese, bacon bits, or a sprinkle of pomegranate arils.

Slow Cooker Method

1. Divide the ingredient amount listed in the recipe card in half.
2. Prepare vegetables: Chop the vegetables and apples into large chunks. Peel and roughly chop the garlic and ginger.
3. Transfer to a large slow cooker: Transfer the vegetables, ginger, garlic, salt and pepper, and broth to a large slow cooker (at least 6-quarts).
4. Cook until tender  Cook until all vegetables are soft and tender, approximately 6-8 hours on low, or 4 hours on high.
5. Blend: Use an immersion blender to puree the soup. Or, transfer to a large blender and blend it there.
6. Season to taste and serve: Season with additional salt and pepper, to taste. Serve garnished with all your favorite toppings!

46. Lemon Chicken Thighs

Lemon Chicken Thighs (Whole30, Gluten-Free, Dairy-Free) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT37M · Total: PT52M · Yield: [‘4’, ‘4 plates’]

Make these lemon chicken thighs – citrusy, flavorful, naturally sweet and yummy, A quick dinner perfect for those on Whole30, gluten-free and dairy-free diets.

Ingredients

• 3 tbsp olive oil
• 6 chicken thighs (boned and skin-on)
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 1/2 lb sweet potatoes (cut into 1-inch cubes)
• 1 lemon (juiced)
• 10 cloves of garlic
• fresh parsley (chopped)

Instructions

1. Heat the oven to 425F.
2. Add the olive oil to a skillet and heat it to medium-high heat.
3. Add the chicken thighs, skin side down, and sprinkle over the salt with black pepper. Cook for 5 minutes until brown.
4. Flip them over and cook for another 2 minutes to brown. Remove from the heat.
5. Add the chicken thighs to a baking sheet, pour in all the oil. Add in the sweet potatoes.
6. Squeeze out the juice from the lemon and pour it all over the chicken and sweet potatoes. Press the garlic cloves and add.
7. Toss everything together with a spatula to combine, and pop into the oven for 30 minutes, and bake until the chicken is fully cooked through.
8. Sprinkle parsley before serving.

47. Harvest Sheet Pan Dinner

Harvest Sheet Pan Dinner is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘6’, ‘6 servings’]

This harvest sheet pan dinner is an easy all-in-one recipe. It features delicious chicken sausage, fall vegetables, and crunchy pecans. It is so easy to make and perfect for busy weeknights!

Ingredients

• 12 ounces smoked chicken sausage
• 10 ounces butternut squash cubes (or you can sub sweet potato)
• 1 small head broccoli
• 1 pound brussels sprouts (trimmed and halved)
• 1/4 cup avocado oil (or you can sub olive oil)
• 3/4 cup pecan halves
• 1 teaspoon Italian seasoning blend
• 1/2 teaspoon garlic powder
• 1/4 teaspoon paprika
• 1 pinch red pepper flakes

Instructions

1. Begin by preheating your oven to 400 degrees. Next, either spray your sheet pan with avocado oil or line it with parchment (not wax) paper.
2. Slice the sausage into small bite sized rounds and add to your sheet pan.
3. Next, trim the stem from your broccoli and cut into pieces. Cut your brussels sprouts in half. Add them to your sheet pan with the pecan halves.
4. Add the butternut squash cubes onto the pan.
5. Drizzle with avocado oil and then sprinkle the seasonings over the ingredients.
6. Bake at 400 degrees for 30 to 35 minutes.

48. Cheesy Chicken Pumpkin Casserole

Cheesy Chicken Pumpkin Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT35M · Total: PT50M · Yield: [‘6’, ‘6 people’]

Feed a crowd with this savory and cheesy chicken pumpkin casserole. With only 6g net carbs in each serving, it’s a low-carb meal.

Ingredients

• 2 tbsp Olive Oil
• 1 1/2 lbs Boneless Skinless Chicken Thighs (cut into bite-sized pieces)
• 1/2 medium Onion (chopped)
• 3 cups Broccoli Florets
• 2 tbsp Butter
• 2 tsp Minced Garlic
• 1 cup Heavy Whipping Cream
• 1/3 cup Pumpkin Puree
• 1/4 cup Parmesan Cheese (grated )
• 1 1/2 cups Mozzarella Cheese

Instructions

1. Preheat the oven to 350 degrees.
2. Add the olive oil to a skillet over medium-high heat on the stove.
3. Season the chicken with salt and pepper to taste, and saute until cooked through. Remove and set aside.
4. Add the onion and broccoli to the same skillet in the left over oil. Saute until softened a bit.
5. Mix the chicken and vegetables together in a well greased 9×13 baking dish.
6. Remove the excess oil from the skillet.
7. Add the butter and garlic to the skillet, and reduce the heat to medium. Saute for 30 seconds.
8. Whisk in the heavy whipping cream and the pumpkin puree. Saute until the sauce begins to thicken.
9. Mix in the parmesan cheese and 1 cup of the mozzarella cheese. Mix until melted.
10. Pour the sauce over the chicken and vegetables in the baking dish, and stir to combine.
11. Top with the remaining mozzarella, and bake for 20 minutes.

49. Pumpkin Soup

Creamy Roasted Vegan Pumpkin Soup Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT60M · Total: PT70M · Yield: [‘4’, ‘4 people’]

Velvety, comforting, super easy yet delicious. This Creamy Roasted Vegan Pumpkin Soup is one of the best soup recipes to make during the crisp, cool autumn months. And it is a great way to use up the flesh from carved pumpkins around Halloween.

Ingredients

• 2-3 tbsp olive oil
• 1 kg pumpkin or butternut squash ((flesh only, peeled, deseeded and cut in chunks))
• 1 large onion ((cut in chunks))
• 3 cloves garlic ((peeled and roughly chopped))
• 1 red pepper ((sweet Romano pepper or bell pepper))
• 5 stalk fresh thyme
• 1 TSP salt
• ¼ TSP freshly ground black pepper
• 900 ml vegetable stock or water ((use chicken stock for non vegetarian option))

Instructions

1. Preheat the oven to 200° C (390° F).
2. Peel, deseed and cut the pumpkin and place them on a baking tray.
3. Deseed the red pepper, cut it into chunks, and add them to the tray along with chunky cut onion, garlic, and thyme.
4. Drizzle the vegetables with olive oil and rub them gently until all covered with oil.
5. Place the tray in the oven and roast the vegetables for 35 to 40 minutes or until the pumpkin pieces are soft and slightly browned.
6. When the pumpkin is cooked and slightly caramelized, remove the tray from the oven, discard the thyme stalks and place the vegetables into your Thermomix bowl.
7. Add salt, pepper, and stock or water, and cook 15 minutes/100°C/speed1.
8. Blend 1 min/speed 5-10, increasing the speed gradually.
9. Alternatively, transfer them to a Dutch oven along with the stock and the seasoning. Cook for another 10 minutes and then blitz it using a hand blender or a liquidizer.
10. Check the seasoning and adjust the hot to your taste before serving. Serve hot or at room temperature.

50. Sheet Pan Chicken Thighs with Garlic and Honey

Sheet Pan Chicken Thighs with Garlic and Honey is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT35M · Total: PT85M · Yield: [‘4’, ‘4 plates’]

This sheet pan chicken dinner is garlicky, sweet, slightly spiced, and savory. These chicken thighs are high in protein, gluten-free, and dairy-free.

Ingredients

• 4 chicken thighs (skin-on, bone-in)
• 3 tbsp olive oil
• 1 tbsp apple cider vinegar
• 2 tbsp honey
• 3 garlic cloves (minced)
• 1 tsp chilli powder
• 2 tsp oregano
• Salt and black pepper (to taste)
• 2 cups Brussel sprouts
• 1 red bell pepper (sliced)
• 1 yellow bell pepper (sliced)
• 4 carrots (cut into sticks)
• 1 red onion (cut into chunks)
• 3 tbsp olive oil
• 1 tbsp garlic powder
• 1 tbsp onion powder
• Salt and black pepper (to taste)

Instructions

1. Preheat the oven to 425F.
2. In a relatively large bowl, mix together olive oil, vinegar, honey, garlic, chili powder, oregano, salt, and pepper.
3. Toss in chicken thighs and set them aside for at least 30 minutes.
4. In a separate larger bowl, mix together olive oil, garlic powder, onion powder, a pinch of salt, and pepper.
5. Add in cut vegetables and toss them until they’re fully covered.
6. Spread the vegetables on a baking sheet and cover them with chicken thighs. Bake in the oven for 30-35 minutes until the chicken is fully cooked.

51. Healthy Cottage Pie

Healthy Cottage Pie is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT30M · Total: PT60M · Yield: [‘6’]

Healthy and filling, this comforting dish contains 3 portions of hidden veg.

Ingredients

• 1 tsp olive oil
• 1 large onion (peeled and finely chopped)
• 1 clove garlic (peeled and very finely chopped or crushed)
• 500 g minced beef (10-12% fat ideally)
• 2 large carrots, washed and grated
• 400 g canned chopped tomato
• 2 tbsp tomato puree
• 1 tsp mixed dried herbs
• salt and pepper
• 2 tsp cornflour
• 400 g canned haricot beans
• 6 medium sweet potatoes
• 60 g butter (or use olive oil if you prefer)
• grated nutmeg to taste (or use ¼ tsp ground nutmeg)
• salt and pepper

Instructions

1. Heat a large frying pan and add the oil. Over a medium heat, fry the onion for 5 minutes. Add the minced beef and the garlic and stir until the meat is browned.
2. Add the tomatoes, puree, carrots, herbs and salt and pepper. Cover and simmer gently for 20 minutes. Stir 2 tsp cornflour into a splash of cold water. Stir the mixture into the pan and cook for a few minutes until thickened. Mix in the beans.

Mash topping

1. Whilst the meat is simmering, prepare the sweet potatoes. Peel if desired (I usually just scrub them), and chop into smallish chunks. Simmer for around 15 minutes or until soft. Drain, season with salt, pepper and a pinch of ground nutmeg, and add the butter. Mash by hand or with a handheld mixer until there are no lumps.

Cooking

1. Spoon the meat sauce into an ovenproof dish and add the sweet potato topping. Use a fork to create ridges in the potato. Bake at 180 degrees (160 degrees fan) until slightly browned and piping hot.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.