Fall is the perfect time to embrace fresh, local ingredients from your farmers’ market. Whether you’re looking to cozy up with hearty soups, bake with seasonal fruits, or whip up a comforting dinner, these autumn-inspired recipes will bring the best of your market hauls to the table.
Each recipe can be customized to your dietary preferences and tastes, they are all easily modifiable—so go ahead and get creative and make them your own!
Once you've stocked up on fresh, local produce, it's time to get cooking! Here are some irresistible cool-weather recipe ideas to inspire delicious, nourishing autumn meals.
Hearty squash and grain salads
- Roasted butternut squash with quinoa and arugula salad: Roast butternut squash slices with olive oil, salt, and pepper. Combine with cooked quinoa, arugula, and a tangy vinaigrette made with balsamic vinegar, Dijon mustard, and honey.
- Roasted acorn squash with farro and kale salad: Roast acorn squash slices with maple syrup and spices. Combine with cooked farro, kale, and a creamy dressing made with avocado, lemon juice, and olive oil.
Pumpkin granola
- Pumpkin spice granola with pecans and cranberries: Combine rolled oats, pumpkin purée, maple syrup, coconut oil, pecans, cranberries, and spices. Bake until golden brown and crunchy.
Creamy squash soup
- Butternut squash soup with apple and sage: Roast butternut squash with apple slices and sage. Blend with vegetable broth, onion, and garlic. Season with salt, pepper, and a pinch of nutmeg.
Hasselback potatoes
- Hasselback potatoes with rosemary and parmesan: Make shallow cuts in white, sweet, or even purple potatoes, toss with olive oil, rosemary, parmesan cheese, and salt, and roast until crispy and golden brown.
Mushroom ragu
- Wild mushroom ragu with red wine and thyme: Sauté mixed wild mushrooms with shallots, garlic, and thyme. Add red wine, tomato paste, and vegetable broth. Simmer until thickened and enjoy over pasta, polenta, in a savoury pie, or even on toast.
Slow-roasted brisket with root veggies
- Slow-roasted brisket with carrots, parsnips, and onions: Season a brisket with your favourite rub, roast in the oven with root vegetables until tender, and serve with a rich gravy.
Corn chowder
- Creamy corn chowder with bacon and potatoes: Sauté bacon until crispy, add onion, celery, and carrots. Add corn, potatoes, and vegetable broth. Simmer until thickened and creamy. If you prefer a creamier chowder, add milk or cream to the simmering step, to taste.
Butternut squash lasagna
- Butternut squash and spinach lasagna: Layer lasagna noodles, roasted butternut squash, spinach, ricotta cheese, and marinara sauce in a baking dish. Bake until bubbly. Add some fresh sage to the top for a little extra autumn touch.
Apple crumble
- Apple crumble with cinnamon and brown sugar: Top a layer of apple slices with a crumble mixture of flour, brown sugar, cinnamon, and butter. Bake until golden brown.
Stuffed spaghetti squash
- Spaghetti squash stuffed with Italian sausage and marinara sauce: Cut a spaghetti squash in half, roast until tender, and fill with a mixture of Italian sausage, marinara sauce, and shredded mozzarella cheese. If sausage isn’t your thing, sub for ground beef.
Pork, apple, and sage meatballs
- Pork, apple, and sage meatballs with a cranberry sauce: Combine ground pork, apple, sage, breadcrumbs, and Parmesan cheese. Form into meatballs and cook until cooked through. Serve with a cranberry sauce.
Pumpkin spiced coffee cake
- Pumpkin spiced coffee cake with cream cheese frosting: Bake a moist coffee cake with pumpkin puree, spices, and brown sugar. Top with a cream cheese frosting.
* Disclaimer: The photos featured in this article are for inspiration and example purposes only. The actual recipe ideas may look different depending on how you prepare them.
About the Author
Alicia is a journalist and editor in digital and print media specializing in health, nutrition, fitness, and wellness. She was previously the Editorial Director of Clean Eating and Vegetarian Times. Her work has also appeared in Hone Health The Edge, Yoga Journal, Women’s Running, and Oxygen, among others. In addition to being a content creator, she's an ISSA-certified nutritionist, certified personal trainer, and fitness studio owner in Toronto. Alicia loves spreading the word about helpful, science-backed health information, and she can be contacted via her website at aliciamtyler.com.
