As the fall season arrives, many of us find ourselves juggling busy schedules with shorter days. With a crisp chill in the air, hearty, we often crave hearty, comforting meals, but time constraints can make preparing healthy dinners challenging.
Fortunately, fall offers an abundance of seasonal ingredients like root vegetables, squashes and warm spices that can easily be incorporated into quick, nutritious meals. Below are some simple, fall-inspired recipes perfect for busy weeknights, using one-pan methods and slow cookers to make your evenings easier.
Sheet Pan Roasted Chicken with Root Vegetables
Sheet pan dinners are a lifesaver on busy nights. They minimize cleanup and allow you to cook everything at once, so you can relax while your meal roasts in the oven.
Ingredients:
- 4 chicken thighs (bone-in, skin-on for more flavor)
- 2 sweet potatoes, cubed
- 2 carrots, sliced
- 1 red onion, quartered
- 1 tbsp. olive oil
- 1 tsp. paprika
- 1 tsp. garlic powder
- Salt and pepper to taste
- Fresh thyme or rosemary (optional)
Instructions:
- Preheat the oven to 425°F.
- Arrange the chicken and vegetables on a sheet pan.
- Drizzle olive oil over everything, then sprinkle with paprika, garlic powder, salt and pepper. Toss to coat evenly.
- Roast for 35-40 minutes, turning the vegetables halfway through, until the chicken is crispy and the vegetables are tender.
- Garnish with fresh thyme or rosemary and serve hot.
This balanced meal provides a great source of protein from the chicken and plenty of fiber and vitamins from the root vegetables. You can easily swap out different vegetables based on what’s in season or what you have on hand.
Slow Cooker Pumpkin Chili
This fall twist on chili incorporates pumpkin, which adds a slight sweetness and creaminess, along with additional fiber and vitamins. Slow cooker meals are perfect for busy days because they require minimal prep and can simmer while you focus on other tasks.
Ingredients:
- 1 lb. ground turkey (or beef)
- 1 can (15 oz.) pumpkin puree
- 1 can (15 oz.) black beans, drained and rinsed
- 1 can (15 oz.) kidney beans, drained and rinsed
- 1 can (15 oz.) diced tomatoes
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tbsp. chili powder
- 1 tsp. cumin
- 1 tsp. smoked paprika
- Salt and pepper to taste
- 2 cups low-sodium chicken broth
Instructions:
- Brown the ground turkey in a skillet over medium heat, then transfer to your slow cooker.
- Add all remaining ingredients to the slow cooker and stir to combine.
- Cook on low for 6-8 hours or on high for 3-4 hours.
- Serve with your favorite toppings like shredded cheese, sour cream and avocado.
This chili is packed with protein, fiber and vitamins, making it a hearty and nutritious option. The pumpkin adds a rich fall flavor and boosts the overall nutrient content of the dish.
One-Pot Butternut Squash and Spinach Pasta
When you’re short on time, one-pot meals are a great solution. This creamy, flavorful butternut squash pasta is perfect for fall and can be made in just 30 minutes.
Ingredients:
- 8 oz. whole wheat pasta (penne or rotini work well)
- 2 cups cubed butternut squash
- 1 cup baby spinach
- 1 clove garlic, minced
- 1 cup vegetable broth
- 1/2 cup unsweetened almond milk (or regular milk)
- 1/4 cup grated Parmesan cheese
- 1 tbsp. olive oil
- Salt and pepper to taste
- Pinch of nutmeg
Instructions:
- In a large pot, heat olive oil over medium heat and sauté the garlic until fragrant.
- Add the butternut squash and vegetable broth. Bring to a boil, then reduce heat and simmer until the squash is tender, about 10 minutes.
- Use an immersion blender to puree the squash in the pot, or mash it with a fork if you prefer a chunkier texture.
- Add the pasta, almond milk, spinach, salt, pepper and a pinch of nutmeg. Stir well.
- Cook until the pasta is al dente, about 10-12 minutes, adding more broth if necessary.
- Stir in the Parmesan cheese and serve.
This meal is creamy and comforting without the heaviness of traditional cream sauces, thanks to the butternut squash base. The added spinach boosts the meal’s nutrient content with iron and fiber.
For more fall recipes, check out these other blog posts:
