Cozy Fall Recipes: Soups, Roasts and Baked Apples
When the evenings get shorter, we reach for soups, roasted vegetables and anything baked with apples and cinnamon. This collection pulls together our recipes that suit the cooler months best, most of them built around produce that is plentiful in fall, like squash, apples, kale and root vegetables.
Silky Roasted Butternut Squash Soup
Roasting the squash before it goes into the pot gives the soup a deeper, slightly caramelized flavor. It freezes well too.
Lentil and Vegetable Soup That Freezes Well
A hearty, budget-friendly pot of lentils and vegetables that is made for batch cooking and freezing.
One-Pan Organic Chicken Thighs with Roasted Root Vegetables
Chicken thighs roasting on top of carrots, sweet potato and parsnips in one pan, with the juices flavoring the vegetables.
Kale and Apple Salad with Toasted Walnuts
Crisp apple, toasted walnuts and a bright lemon dressing balance the hearty greens. A good side for richer fall meals.
Quinoa Stuffed Peppers with Black Beans
Peppers filled with quinoa, black beans and corn and baked until tender. Comforting, and they reheat well.
Spinach and Chickpea Curry with Tomatoes
A warming, gently spiced curry that comes together from pantry staples on a cold weeknight.
Baked Apples with Oat Crumble
Whole apples filled with an oat, nut and cinnamon crumble and baked until soft. Fall dessert at its simplest.
Homemade Organic Granola (Less Sugar, More Crunch)
Cinnamon and toasted nuts make the kitchen smell like fall. Bake a batch for breakfasts all season.
Looking for what is in season right now? See our guide to what to cook in November.