Name: Comforting Fall Foods
Prep time: 15 min
Cook time: 40 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 1 butternut squash, peeled and diced into 1-inch chunks; 8 ounces feta cheese; 2 tablespoons olive oil; 1 teaspoon kosher salt; 1/2 teaspoon ground black pepper; 1/2 teaspoon crushed red pepper flakes; 3 sprigs of fresh thyme, finely chopped; 1 pound pasta (chunky shape)

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These delicious fall foods are a fantastic way to enjoy autumn produce like squash, apples, kale, brussels sprouts, and more!

These cozy fall meals and recipes include easy dinners, salads, appetizers, and desserts.

We have some classic fall recipes like butternut squash soup and some unusual recipes like butternut squash and feta pasta that will be your new family favorites!

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Butternut Squash Feta Pasta

This delicious butternut squash feta pasta is a take on the viral baked feta pasta, except it's made with everyone's fall favorite veggie - butternut squash!

This cozy pasta recipe is perfect for a chilly night. It doesn't require too much hands-on time (especially if you buy pre-chopped butternut squash).

It's ready in under an hour (it takes 40 minutes to bake) and serves 6 people.

A bowl of butternut squash feta pasta next to a blue and white napkin.

Brussels Sprouts Kale Salad

This fantastic shredded Brussels sprouts salad is made with kale, apples, nuts, and cheese for a savory dish.

This is the ultimate fall salad! It's great for a big meal like Thanksgiving or served alongside some pizza or roast chicken.

I love eating this salad for lunch as well! It's ready in less than 30 minutes and makes 6 side salad servings.

An overhead shot of a white serving bowl with shredded brussels sprouts kale salad, topped with apples.

Caramelized Apple Crisp

This caramelized apple crisp recipe is exceptional! Autumn apples have never tasted so good.

Before baking the apples in the crisp, they are caramelized in a saucepan which leads to a far richer, more complex flavor.

It's ready in 1 hour and makes 6 servings.

A caramelized apple crisp in a baking dish.

Roasted Acorn Squash Soup

This savory roasted acorn squash soup is topped with a little cream drizzled and some fried sage leaves.

It's a comforting bowl of soup that's healthy but still rich and flavorful!

It's ready in about 1 hour and makes 4 main course servings or 6 side servings.

An overhead shot of a bowl of acorn squash soup with a cream drizzle, crumbled sage leaves, and a silver spoon.

Smashed Brussels Sprouts

Brussels sprouts are one of fall's best vegetables! These smashed Brussels sprouts are topped with cheese.

Smashing the sprouts gives them a crispy exterior - making for an absolutely succulent side dish.

They're ready in 30 minutes and make 4 servings.

Crispy smashed Brussels sprouts in a serving bowl.

Slow Cooker Turkey Pumpkin Chili

This slow cooker turkey pumpkin chili is a family favorite! It's perfect for a chilly night - curl up with a bowl and watch your favorite spooky movie!

The ground turkey and canned pumpkin are paired with beans and plenty of spices for a rich, flavorful chili.

It takes about 15 to 20 minutes to prep and 6 hours on low in the slow cooker. It makes 4 servings, but can easily be doubled!

Persimmon Salad

This persimmon and pear salad with crumbly goat cheese, slivered almonds, and pepitas is a real treat!

Persimmons are only available in fall and early winter - so enjoy them while they're available.

This salad takes about 20 minutes to make and makes 4 to 6 servings.

An overhead shot of a white platter with persimmon and pear salad.

Fall Charcuterie Board

This delightful fall charcuterie board is bursting with fall favorites like figs, grapes, raspberries, and blackberries.

It's easy to pull together and makes a great snack board or appetizer!

It will take you about 15 to 20 minutes to pull it together and serves 8 people as a snack.

An overhead shot of a fall charcuterie board on a wooden board.

Ground Turkey Chili

This savory ground turkey chili is absolute comfort food! It's a warming bowl of chili with two kinds of beans and plenty of spices.

It tastes even better the next day so make sure to save some for leftovers. This recipe is easily doubled.

This recipe takes 1 hour and 15 minutes (it simmers for 50 minutes) to make and serves 4 to 6.

A closeup shot of a bowl of turkey chili, topped with jalapeno and avocado.

Roasted Carnival Squash

Carnival squash is absolutely delicious and this is an easy way to prepare it!

It's a hybrid of acorn and sweet dumpling squash, but you can use this method to prepare almost any kind of squash!

It takes 40 minutes to make (much of which is roasting time) and makes 6 servings.

An overhead shot of a large serving platter of roasted carnival squash topped with feta and pomegranate.

Baked Apples with Oatmeal

This fantastic healthy fall dessert pairs apples with a delicious filling of oats, spices, nuts, and sugar.

It's perfect for a crowd, as it makes up to 8 servings.

These baked apples are ready in 30 minutes.

Baked apples with oatmeal in a casserole dish.

The Best Butternut Squash Soup

This creamy, delicious butternut squash soup is truly the best! It's made with plenty of vegetables and an apple for extra sweetness.

You'll roast the squash and vegetables and then blend them till they are fantastically creamy!

The soup is ready in under an hour and serves 4 people.

Butternut squash soup in a white bowl topped with pepitas.

Asian Pear Arugula Salad with Blue Cheese

This crisp Asian pear salad with grapes, blue cheese, and a mixture of soft and bitter greens is an unusual and flavorful combination.

Asian pears are best in fall and taste great when added to a salad - you've got to try this recipe if you like fall produce.

It's ready in less than 20 minutes and serves 4.

A closeup shot of an Asian pear salad with arugula, blue cheese, and grapes in a white serving bowl.

Persimmon Bread

You'll use jammy Hachiya persimmons for this fantastic persimmon bread recipe.

This bread is moist and fruity! It's a quick bread like banana bread, so is quite easy to make.

It takes a little over an hour to make and yields 8 slices of bread.

Roasted Honeynut Squash

One of the best fall side dishes - this roasted honeynut squash with a miso maple butter topping takes savoriness to a whole new level!

Honeynut squash are absolutely fantastic - they're a newer cultivar that's a blend between butternut and buttercup squash.

This dish is ready in about 40 minutes and makes 6 to 8 servings.

A platter of roasted honeynut squash, topped with sesame seeds and chopped cilantro.

Broccoli Pasta Recipe

Even the biggest broccoli haters will love this broccoli pasta recipe! It's absolutely delicious and topped with a yummy toasted panko topping.

You can use fusilli or any other type of chunky pasta.

This dish is ready in 30 minutes and serves 6.

Broccoli pasta topped with panko breadcrumbs.

Marbled Chocolate Pumpkin Bread

One of our absolute fall favorites that's on repeat every year - this marbled chocolate pumpkin bread is so good!

This recipe yields two loaves - so you'll have about 20 slices of bread. You can freeze a loaf or share it with friends!

It takes an hour and a half to prepare and bake.

Oven Roasted Root Vegetables

This delicious oven-roasted root vegetables recipe is a fantastic, healthy side dish! Roasting brings out the earthy flavor and natural sweetness of the vegetables.

Roasted root vegetables on a parchment lined baking sheet.

Pumpkin Spice Oatmeal

The best fall breakfast recipe and perfect for pumpkin spice lovers! This pumpkin spice oatmeal is naturally vegan and gluten-free.

This 1 serving recipe is ready in 10 minutes (it's easy to double or triple if you want to make a bigger batch!)

Pumpkin spice oatmeal topped with chopped apples in a grey bowl.

Roasted Squash and Grapes

This elegant side dish of roasted delicata squash and grapes is great for a holiday meal or fall dinner party.

It's ready in 35 minutes and serves 4 to 6.

Roasted Delicata Squash

The easiest and best way to roast delicata squash! You can serve it as a side or add it to salad or pasta.

It's ready in under an hour (it takes about 45 minutes to roast) and serves 4 to 6 as a side dish.

Delicata squash on a large white serving plate with a silver spoon and fork for serving.

Chai Spiced Muffins

These cozy chai spiced muffins are perfect for an autumn brunch or served as a tasty afternoon snack with a hot cup of coffee or tea. They're richly flavorful and have a delightful glazed topping.

Ribollita Soup Recipe

Ribollita is a rustic, Italian soup that’s warm, rich, and comforting. It has a smooth tomato flavor and is perfect with just crusty enough bread.

A large bowl of Italian ribollita soup with a spoon sitting on top a striped dish cloth.

Healthy Pumpkin Pie

This healthier pumpkin pie is absolutely delicious and quite easy to make!

Like the traditional version, it's full of pumpkin flavor and lots of spices, but this recipe swaps in skim milk instead of heavy cream and coconut sugar instead of brown sugar for a lower-calorie option.

Roasted Rainbow Carrots

These gorgeous roasted rainbow carrots are a delicious and elegant side dish recipe. They are a perfect side dish for a holiday dinner but easy enough to pull together for a weeknight dinner.

Yield: 6 servings

Comforting Fall Foods

Try one of our favorite comforting fall foods - this delicious baked butternut squash feta pasta recipe is a wonderful weeknight meal!

Prep Time 15 minutes

Cook Time 40 minutes

Additional Time 5 minutes

Total Time 1 hour

Ingredients

1 butternut squash, peeled and diced into 1-inch chunks
8 ounces feta cheese
2 tablespoons olive oil
1 teaspoon kosher salt
½ teaspoon ground black pepper
½ teaspoon crushed red pepper flakes
3 sprigs of fresh thyme, finely chopped
1 pound pasta (chunky shape)

Instructions

Preheat oven to 425 degrees F.
Combine the butternut squash and feta in a 9x13 baking dish or on a sheet pan.
Drizzle the feta and squash with 2 tablespoons of olive oil. Then sprinkle on the salt, pepper, red pepper flakes, and thyme.
Place the feta and squash in the oven and bake for 40 minutes, until the squash is tender.
While the squash is roasting, cook the pasta in very salty water, according to package directions. Drain and set aside. Reserve 1 cup of pasta water.
Stir the reserved pasta water into the butternut squash and feta. Using an immersion blender or a stand blender, blend the squash till mostly smooth.
Combine the squash sauce with the cooked pasta.
If you are saving this pasta in the refrigerator and reheating it, add a tablespoon of water to it to loosen the sauce. It will keep in the refrigerator for up to 3 days.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 274Total Fat: 13gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 34mgSodium: 559mgCarbohydrates: 29gFiber: 3gSugar: 3gProtein: 10g

I hope you enjoy these fantastic fall foods!