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Five Sustainable Fall Recipes



It has been a full week of crisp New England fall weather and I'm thriving...and eating like never before. Whenever this weather rolls around, I start craving heartier meals made with flavors of the season: squash, sweet potatoes, pumpkin and apple everything! Don’t you? But there are so many other ways to honor the fall season in your flavor palate than just the typical. Fall is an abundant season filled with tons of produce we should be utilizing. If you’re craving a hearty fall meal, or a few fall treats, you can absolutely make them at home sustainably.


What’s in season?

First, before we get to the recipes, it’s important to know all the fall produce that’s available for the picking. Check out this long list:

  • Broccoli

  • Cauliflower

  • String beans

  • Swiss chard

  • Beets

  • Sweet potatoes

  • Celery

  • Onions

  • Turnips

  • Carrots

  • Apples

  • Pears

  • Brussel sprouts

  • Mushrooms

  • Kale

  • Garlic

  • Bell peppers

  • Kabocha squash

  • Butternut squash

  • Acorn squash

  • Parsnips


1.Butternut Squash Soup

There’s something so comforting about butternut squash soup. It’s perfect for those cold fall days where you just want to stay inside and wrapped in a blanket.

Ingredients:
  • 1 (3-pound) butternut squash (peeled, seeded, and cubed)

  • 1 large yellow onion, chopped

  • ½ teaspoon seat salt

  • 2 tablespoon extra-virgin olive oil

  • 3 garlic cloves, chopped

  • 1 tablespoon fresh sage, chopped

  • ½ tablespoon fresh rosemary, minced

  • 3 to 4 cups vegetable broth

  • Freshly ground black pepper

Directions:
  1. Heat the oil in a large pot over medium heat. Add the onion, salt, and several grinds of fresh pepper and sauté until soft, 5 to 8 minutes. Then add the squash and cook until it begins to soften, stirring occasionally, for 8 to 10 minutes.

  2. Add the garlic, sage, and rosemary. Stir and cook 30 seconds to 1 minute, until fragrant, then add 3 cups of the broth. Bring to a boil, cover, and reduce heat to a simmer. Cook until the squash is tender, 20 to 30 minutes.

  3. Let cool slightly and pour the soup into a blender, working in batches if necessary, and blend until smooth. If your soup is too thick, add up to 1 cup more broth and blend. Season to taste and serve with parsley, pepitas, and crusty bread (my favorite).


2. Homemade Pumpkin Pie Spice

Tempted to put pumpkin pie spice on everything? Same! Just whip up this simple recipe. You can put it on or in anything until your heart is content!

Ingredients:
  • 2 teaspoon ginger

  • 3 tablespoon cinnamon

  • 2 teaspoon nutmeg

  • 2 teaspoon allspice

Directions:

1. Mix all ingredients thoroughly and store in an air tight container. Jars work perfectly.

(this recipe encourages you to use a glass jar to store it once you’re finished. You can purchase all these spices in bulk)


3. Cinnamon Apple Chips

Recently went apple picking? Then I know you have a million apples sitting waiting to go bad...save 'em!

Try these apple chips.


Ingredients:
  • 2 apples, thinly sliced

  • 2 teaspoons granulated sugar

  • ½ teaspoon cinnamon

Directions:

FOR OVEN

  1. Preheat oven to 200°. In a large bowl, toss apples with sugar and cinnamon.

  2. Place a metal rack inside a rimmed baking sheet. Then lay apples slices on top of rack, spacing them so that no apples overlap.

  3. Next, bake for 2 to 3 hours, flipping apples halfway through, until apples dried out but still pliable. (Apples will continue to crisp while cooling.)

FOR AIR FRYER

  1. In a large bowl toss apples with cinnamon and sugar. Working in batches, place apples in a single layer in basket of air fryer (some overlap is okay).

  2. Bake at 350° for about 12 minutes, flipping every 4 minutes.

4. Seasonal Roasted Veggies

I’m in love with roasted veggies come fall – it's actually the only way I like vegetables. And this recipe has all the very best fall produce in it!

Ingredients:
  • 1 pound baby red potatoes, halved or quartered

  • ¼ cup Extra Virgin Olive Oil (or measure with your heart)

  • 3 medium carrots, peeled and cut into 1 – 1 ½ inch chunks

  • 1 pound sweet potatoes, peeled and cut into 1 ½ -inch thick slices

  • ½ pound large Brussels sprouts, outer leaves removed and halved

  • 1 large red onion, halved and cut into thick 1-inch pieces

  • ¾ tablespoon dried oregano

  • ¾ tablespoon dried CRUSHED rosemary

  • 1 teaspoon dried thyme

  • 1 teaspoon dried basil

  • Freshly cracked pepper and sea salt

  • fresh herbs (such as thyme or parsley) to garnish with

Directions:
  1. Preheat oven to 400 degrees F. Grab a large (11×17-inch) or 2 smaller sheet pans and set aside. Prepare the veggies: peel the carrots and cut into large chunks, remove the outer leaves of the brussels and halve them, halve the baby red potatoes, halve the red onion and cut into thick 1-inch pieces, peel the sweet potatoes and cut into large 1 ½ inch chunks/slices.

  2. Place all the prepared vegetables in one even layer (do NOT overlap or you’ll steam the veggies instead of roasting them) on the prepared baking sheet and add the oregano, rosemary, thyme, and basil. Add salt and pepper to taste. Then add the olive oil and toss well, evenly coating all the vegetables with the seasonings and oil. (Add 1-2 more tablespoons of oil if the vegetables seem dry.)

  3. Place on middle rack in oven and bake for 35 to 40 minutes, flipping the veggies 20 minutes into baking time.

  4. Remove from the oven and enjoy immediately.

5.Roasted Pumpkin Seeds

Already bought a pumpkin to carve this year? Save those pumpkin seeds for roasting! I love them because they’re high in zinc which helps fight acne!

Ingredients:
  • ¾ cup raw pumpkin seeds

  • 1 tablespoon olive oil

  • ½ teaspoon kosher salt

  • ¼ teaspoon garlic powder

  • ¼ teaspoon paprika, optional

  • ⅛ teaspoon black pepper

Directions:
  1. Preheat oven to 350°F (177ºC).

  2. Wash pumpkin seeds in a colander to remove the pulp and fibers. Thoroughly dry with a towel.

  3. In a small bowl combine pumpkin seeds, olive oil, salt, garlic powder, paprika (if using), and black pepper.

  4. Lightly grease a sheet pan with olive oil. Evenly spread the seasoned pumpkin seeds on the sheet pan.

  5. Bake until the seeds are toasted and crunchy, about 12 to 15 minutes. Stir every 5 minutes for even toasting, and check for doneness with each stir by tasting a seed for crunchiness.

  6. Transfer the roasted pumpkin seeds to a bowl to cool down.


Cooking "sustainably" can seem intimidating and expensive but it doesn't have to be. It's actually a lot more practical and cost effective than most think. If you try these recipes, let us know!


Happy Eats!


- Raph

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