5 Delicious Recipes Perfect for Fall

Fall may technically begin in September, but it really hits in October—a month of crisp, cool(ish) weather, punctuated by crunchy fallen leaves and an onslaught of pumpkins. Accordingly, you’re going to want warming, stick-to-your-ribs recipes at your finger tips. So, Take a scroll and get ready for a delicious month. These recipes are perfect for game day and holiday parties, so make a double batch and share with everyone you love. Be sure to leave a comment and let us know which ones you try!

Sweet Potato Stew 
A delicious, hearty, and healthy sweet potato stew made in the crockpot (slow cooker). This stew is packed with sweet potatoes, carrots, celery, corn, tomatoes, beef, and plenty of seasoning!
Pair this sweet potato stew alongside a simple salad such as winter fruit salad or homemade dinner rolls for a complete, satisfying meal.
Ingredients

• 3 cups (~2 potatoes) medium-sized sweet potatoes chopped
• 1/4 cup chopped celery
• 1 small yellow onion
• 8 ounce bag mini carrots
• 1 can (15 ounces) corn, I use fire-roasted (or use frozen sweet corn or cut it off the cob!)
• 1 can (14.5 ounces) diced tomatoes, I use fire-roasted
• 1 pound beef chuck roast, cut into cut into 1/2-inch chunks (can use pre-cut stew meat for super quick prep)
• 2 tablespoons flour
• 1/2 teaspoon each seasoned salt and pepper
• 1 bay leaf
• 1 teaspoon minced garlic
• 1/2 teaspoon paprika
• 1 teaspoon Worcestershire sauce
• 2 tablespoons fresh parsley
• 2 beef boullion cubes
• 1 cup water
• Optional: fresh flat leaf parsley

Instructions

1. Grease a slow cooker with non-stick spray. I use a 6-quart crockpot.
2. Peel and chop the sweet potatoes into large chunks. Measure to get a heaping 3 cups and place in the prepared slow cooker.
3. Add in the chopped celery, chopped onion, the bag of carrots, drained can of corn (I buy corn that is fire-roasted and it adds so much flavor! It's right by regular canned corn in the grocery store) and undrained can of diced tomatoes.
4. Toss together the flour, seasoned salt, and pepper. Toss the cut meat (cut in 1 inch cubes if not pre-cut) in the flour mixture until well coated.
5. Place the coated meat in the slow cooker on top of all the vegetables. You do not need to pre-cook the meat at all.
6. Add in the bay leaf, minced garlic, paprika, Worcestershire sauce, and fresh parsley. (I coarsely chop parsley and pack it in a tablespoon to get that measurement.)
7. Crumble in the boullion cubes and the water.
8. Stir everything together and try to submerge the meat below the veggies to keep it as tender as possible. Cover and cook on low for 7-9 hours or high for 5-7 hours or until the sweet potatoes and vegetables are tender and the meat is cooked through and tender. All slow cookers cook at different temperatures. Mine takes about 8 hours on low and I don't typically cook stews on high because I find them to be more flavorful (meat more tender) after slow cooking all day! If you are home, occasionally stir the stew throughout the day.
9. When ready to serve, remove the bay leaf.
10. Stir the ingredients together and slightly mash the tender sweet potatoes in the crockpot. This gives it a chunkier and thicker stew consistency and it's delicious!
11. If desired top with some fresh parsley and enjoy!

Recipe from:  https://www.chelseasmessyapron.com/crockpot-sweet-potato-stew/

Healthy Italian Stuffed Zucchini Boats 
These are full of cheesy Italian sausage or ground turkey, bell peppers, mushrooms, and the best crispy panko topping, and are ready in just 30 minutes!
Ingredients

• 3-4 medium zucchini
• 1/2 pound ground Italian sausage OR ground turkey see note 1
• 2 teaspoons minced garlic
• 1 red bell pepper, diced
• 4 ounces mushrooms, diced
• 1 cup marinara sauce I used a garlic and basil marinara
• 1 teaspoon dried herb Italian seasoning
• 1 cup shredded part skim mozzarella cheese
• 1/2 cup Italian style panko breadcrumbs or add 1/2 teaspoon Italian seasoning to regular panko
• 1 tablespoon olive oil

​Instructions

• Preheat oven to 400 degrees. Cut zucchini in half lengthwise. Use a tablespoon to scoop out seedy center and discard. Arrange side by side, cut side up, on a baking sheet or in a casserole dish. 
• In a large skillet over medium-high heat, brown sausage (or turkey) for 4-5 minutes, using a spatula to break into small pieces as it cooks. (See note 1 if using ground turkey)
• Add bell peppers and mushrooms and saute 2-4 minutes until tender. 
• Stir in garlic, marinara sauce, and Italian seasoning. 
• Spoon mixture into the zucchini boats
• Bake for 15 minutes. 
• In a small bowl stir together panko bread crumbs and olive oil. 
• Top zucchini boats with mozzarella cheese, then the panko. 
• Bake for 5 minutes longer until cheese is melted and panko is golden. Serve immediately. 

Note:  If using ground turkey, add 1 teaspoon dried herb Italian seasoning and 1/4 teaspoon crushed red pepper flakes while browning in the pan. 
Recipe from: https://www.lecremedelacrumb.com/healthy-italian-stuffed-zucchini-boats/​

Glazed Apple Tart 
If you're the type who prefers desserts that go heavy on the fruit, this apple tart's for you. Halved apples (that's right, no slicing or dicing) are roasted with brandy and maple syrup, then arranged on a pastry basewith almond streusel to add crunch and absorb any rogue juices. What you get is kind of like apple pie—if it were 70 percent fruit with the flakiest crust imaginable. Firm tart apples hold their shape even when cooked twice. You can make the dough and roast the apples up to 2 days ahead.
Ingredients

• ½ cup sliced almonds
• 6 medium sweet-tart apples (such as Pink Lady, Honeycrisp, or Winesap)
• 1 lemon, halved
• ½ cup pure maple syrup
• ¼ cup brandy, preferably apple
• 2 tsp. vanilla extract
• Pinch of kosher salt
• 2 Tbsp. raw sugar, divided
• 1 Tbsp. all-purpose flour, plus more for dusting
• Shortcut Puff Pastry
• 1 large egg, beaten to blend
• Vanilla ice cream (for serving)

Instructions:

1. Place a rack in middle of oven; preheat to 350°. Toast almonds on a rimmed baking sheet, tossing once, until golden brown, 6–8 minutes. Let cool.
2. Reduce oven temperature to 275°. Peel apples; cut in half. Using a melon baller or teaspoon, scoop out cores.
   Rub cut sides of lemon all over apples, then place apples cut side down in a 13x9" baking dish. Squeeze lemon halves over and add maple syrup, brandy, vanilla, and salt.
3. Cover tightly with foil and bake until juices are bubbling and apples are tender but still intact (poke through foil with a tester or toothpick to check), 60–80 minutes. Uncover and let cool. Increase oven temperature to 400°.
4. Meanwhile, toss almonds, 1 Tbsp. raw sugar, and 1 Tbsp. flour in a small bowl; set aside.
5. Let puff pastry sit at room temperature about 4 minutes to soften slightly. Roll out on a lightly floured sheet of parchment paper, dusting with more flour as needed to prevent sticking and rotating once or twice, to a 16x12" rectangle. Slide parchment paper with pastry onto a large rimmed baking sheet. Trim around sides to straighten and tidy edges, then cut off a 1" strip from each side (you’ll have 4 strips).
6. Brush around edge of rectangle with egg, then place strips on top, aligning with edges. Trim any overhang from corners. Brush rim you just created with egg and sprinkle with remaining 1 Tbsp. raw sugar. Scatter reserved almond mixture over pastry, staying inside the rim.
7. Gently arrange apples on top of almond mixture; reserve juices left in dish. Chill tart 15 minutes.
8. Bake tart 20 minutes. Reduce oven temperature to 350° and continue to bake until pastry is deep golden brown and puffed, 45–55 minutes.
9. Meanwhile, scrape reserved apple juices into a small saucepan and cook over medium heat, swirling pan often, until syrupy (you should have 2–4 Tbsp.), 6–8 minutes. Remove glaze from heat.
10. Remove tart from oven and brush glaze over apples. Serve warm or room temperature with scoops of ice cream.

Do Ahead: Tart can be baked 10 hours ahead. Store loosely wrapped at room temperature. Reheat in a 250° oven if desired.​
Recipe from: https://www.bonappetit.com/recipe/glazed-and-flaky-apple-tart

Spicy Maple Roasted Butternut Squash & Brussels Sprouts with Crispy Bacon
Sweet and spicy maple roasted butternut squash with brussels sprouts and savory, crispy bacon. This filling, veggie-packed dish is perfect for a side dish or a main meal!Ingredients
Ingredients

• 1 pound brussels sprouts, stems and outer leaves removed and halved
• 5 cups cubed butternut squash
• 2 tablespoons olive oil
• 2 tablespoons pure maple syrup
• 3 garlic cloves, minced
• 1 teaspoon cayenne pepper
• 1/2 teaspoon cinnamon
• ⅛ teaspoon ground cloves
• Freshly ground salt and pepper
• 4-5 oz uncooked bacon (either pork or turkey bacon will work)
• ⅓ cup dried cranberries
• ½ cup toasted pecans halves, chopped
• ⅓ cup your choice of gorgonzola crumbles, blue cheese crumbles or goat cheese crumbles

Instructions

1. Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper. Spread out brussels sprouts and butternut squash. 
2. In small bowl mix together the olive oil, maple syrup, garlic, cayenne, cinnamon and cloves until well combined. Pour over the brussels and butternut squash. 
3. Season generously with salt and pepper. Use clean hands to toss together then spread out evenly on the baking sheet. 
4. Roast in the oven for 15 minutes then flip and roast for an additional 15 minutes until brussels turn a slight golden brown and squash is fork tender.
5. While the veggies are roasting, cook your bacon according to the directions on the package. Remember you only need about 5 ounces (or about 4-6 slices). 
6. Once done cooking bacon and it’s crispy, transfer to a paper towel and pat away the grease as much as possible, then chop the bacon and set aside.
7. Once the butternut squash and brussels are done roasting, transfer them to a large serving bowl and gently fold in chopped bacon, dried cranberries and toasted pecans. Garnish with your choice of crumbled cheese.

Recipe and photos from: https://www.ambitiouskitchen.com/spicy-maple-roasted-butternut-squash-brussels-sprouts-crispy-bacon/

Almond Butter Apple Cinnamon Baked Oatmeal Cups
Easy apple cinnamon baked oatmeal cups made with applesauce, fresh apples, oats, maple syrup and almond butter for a boost of protein + flavor. Freezer-friendly, great for kids or meal prep!Ingredients

• Wet ingredients:
• ½ cup unsweetened applesauce
• ½ cup creamy natural almond butter (or peanut butter)
• 2 large eggs
• 1/4 cup pure maple syrup
• 1 teaspoon vanilla extract
• 1 cup unsweetened vanilla or regular almond milk
• Dry ingredients:
• 2 cups old fashioned rolled oats, gluten free if desired
• 1 teaspoon baking powder
• 2 teaspoons cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon allspice
• ¼ teaspoon salt
• 1 1/2 cups finely diced apple (from 1 medium apple)

Instructions

1. Preheat oven to 350 degrees Line a 12 cup muffin pan with muffin liners and spray with nonstick cooking spray.
2. In a medium bowl, mix together the applesauce, almond butter, eggs, maple syrup, vanilla and almond milk until smooth and well combined.
3. Next stir in dry ingredients: oats, baking powder, cinnamon, nutmeg, allspice and salt; stir well to combine. Fold in the diced apples.
4. ​Evenly distribute batter between muffin liners and bake for 25-30 minutes or until golden brown on top. Once ready to serve, feel free to eat warm or cold. I love topping mine with nut butter. Serves 12.

​Recipe from: https://www.ambitiouskitchen.com/almond-butter-apple-cinnamon-baked-oatmeal-cups/

We hope you enjoy trying some new and tasty recipes perfect for this time of year!  As always, we would love to know what you think!