9 Healthy Fall Comfort Foods

Place a large stockpot over medium-high heat. Add the butternut squash, apples, carrots, onion, garlic, and broth. Bring to a boil, then reduce the heat to low, cover and simmer until the squash is easily pierced with a fork, 20–30 minutes.

Remove from the heat and use an immersion blender to blend the mixture until it is completely smooth. Stir in the coconut milk, cumin, nutmeg, and salt and serve garnished with pepitas and parsley, if desired.

Add all the ingredients to a microwave-safe mug and stir until just moistened.

Microwave on high for 1½ to 2½ minutes. Allow to cool slightly before enjoying.

Preheat oven to 350 degrees F. Lightly grease a 8 x 8-inch baking dish with cooking spray or ½ tbsp of canola oil and set aside.

In a mixing bowl, whisk together cashew butter, beet puree, maple syrup, eggs, and vanilla extract.

Add cocoa powder, baking powder, dark chocolate chips, and walnuts, if using, to the bowl and mix just until combined.

Pour brownie mixture evenly into the baking dish. Bake in the preheated oven for 25 minutes. Serve warm or at room temperature.

Preheat oven to 425 degrees F.

Place a Dutch oven over medium-high heat. Add olive oil. Season pork loin all over with salt and pepper and place in Dutch oven, turning as needed, until browned on all sides, about 2 to 3 minutes per side.

Add apple pieces and chicken broth. Cover Dutch oven and place in the preheated oven. Bake until pork has reached an internal temperature of 145 degrees F, about 20 to 30 minutes.

Combine apple cider, maple syrup, and cider vinegar in a small saucepan over medium heat. Bring to a boil, reduce heat, and simmer until mixture has thickened to a glaze texture, about 5 minutes. Serve pork loin with roasted apples and a drizzle of the cider glaze.

Preheat oven to 350 degrees F. Spray a 9x9-inch baking dish with nonstick cooking spray and set aside.

In a large bowl, combine flours, baking soda, baking powder, salt, and pumpkin pie spice.

In a separate bowl, whisk together pumpkin puree, applesauce, yogurt, eggs, and vanilla extract.

Add wet ingredients to dry ingredients and stir just until moistened, being careful not to overmix. Pour batter into the prepared dish and bake until a toothpick inserted in the center comes out clean, about 35 to 45 minutes. Allow to cool in the pan and sprinkle with powdered sugar, if desired.

Store at room temperature for 3 to 4 days or in the refrigerator for up to 6 days.

Place a large pot over medium heat. Add olive oil and onion, and sauté until onion becomes translucent, about 5 minutes. Add celery, garlic, and sweet potatoes, and sauté until vegetables begin to soften, about 3–4 minutes.

Stir in chili powder, cumin, paprika, salt, and pepper.

Pour in diced tomatoes, broth, and black beans, and bring chili to a light boil. Reduce heat and simmer, uncovered, until mixture has reduced slightly, about 25 minutes.

Garnish with cilantro, if desired, and serve.

Place a large skillet over medium-high heat. Add olive oil, onion, carrots, and celery. Cook, stirring frequently, until vegetables are tender, about 10 to 15 minutes. Add garlic and cook until fragrant, about 1 minute more.

Sprinkle flour over vegetables and stir. Gradually add broth and milk while continuing to stir.

When sauce begins to thicken, stir in turkey, peas, thyme, salt, and pepper. Serve hot.

Preheat oven to 400 degrees F. Spray a mini muffin tin with nonstick cooking spray.

Place oats in a blender or food processor and pulse.

Transfer oat mixture to a bowl and add 2 tbsp of olive oil, brown sugar, ¼ tsp of cinnamon, and salt. Stir to combine and then evenly distribute the piecrust mixture into prepared muffin tin, pressing into bottom and up the sides of each muffin cup.

In a mixing bowl, combine apples, 2 tbsp of olive oil, ½ tsp cinnamon, raisins, maple syrup, nutmeg, and ginger. Toss to evenly coat. Gently place apple mixture into each of the muffin cups.

Bake in the preheated oven until apples are soft and crust begins to brown, about 20 to 25 minutes.

Place a large stockpot over medium heat. Add olive oil and onion and sauté until onions begin to soften, about 5 minutes.

Add garlic and apple to stockpot. Sauté, stirring occasionally, until ingredients are soft, about 5 to 10 more minutes.

Add pumpkin and broth and bring mixture to a boil, then reduce to a simmer. Cover and continue to simmer for 15 minutes.

Remove pot from heat. Blend using an immersion blender or cool slightly and use a countertop blender.

Return to stove and season with curry powder, nutmeg, cumin, salt, and pepper. Stir in milk, if using, and serve.