Fall Recipes

Thank you for sending in your fall recipes as part of the Fall Food Challenge!  We’ve received 12 recipes so far!  Please send in your recipes using cole crops (ex. cabbage, cauliflower, Brussel sprouts, broccoli) for next week.  Here are two of the fall recipes you can try out:

Stuffed Squash
from Kathleen Jurecki


  • 2 whole carnival or acorn squash cut in half
  • 1 Tbsp olive oil
  • 1 lb ground turkey
  • 1 1/2 cups baby bella mushrooms chopped
  • 1 cup honey crisp apples peeled + chopped in small pieces
  • 1/2 cup chicken stock
  • 2 tsp fresh rosemary chopped finely
  • 1 tsp pepper
  • 1/2 tsp salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 cup shredded cheese (cheddar, gruyere or mozzarella all work great!)


  1. Preheat oven to 450 degrees.
  2. Line a baking sheet with foil or parchment + spray with olive oil to prevent squash from sticking.
  3. Slice squash in half, scoop out seeds and place flat on sheet sprayed with olive oil.
  4. Bake the squash for 20 minutes, until it is tender when pierced with a fork.
  5. While the squash cooks – heat 1 tablespoon of olive oil in a pan. Sauté turkey in olive oil for 10-15 minutes until brown.
  6. While the turkey is cooking, chop mushrooms, apples + herbs.
  7. Add in chopped mushrooms, apples, chicken stock, and spices to the pan with the cooked turkey. Sauté for an additional 5 min.
  8. When the squash is done, remove from the oven + scoop out most of the cooked center, leaving a little bit of filling in the acorn squash.
  9. Add the squash filling to the turkey/mushroom/apple mixture in the pan+ stir until completely mixed in.
  10. Scoop the turkey/squash mixture back into the squash + top with cheese of choice.
  11. Bake at 450 for 5-10 minutes until cheese melts. Optional: broil for 2-3 minutes so the cheese gets crispy.

Note from Kathleen: Base recipe is from www.thecleaneatingcouple.com and I often modify based on ingredients I have at the time. The stuffed squash pictured above also has frozen mixed veggies and pinto beans in the filling.

Autumn Squash Soup
from Laura Nolan


  • 1 small yellow onion, diced (about 3/4 cup)
  • 2 lbs chopped butternut squash (about 6 heaping)
  • 3-4 cups vegetable or chicken broth
  • 2 apples seeded and cut up
  • 1/2 tsp curry powder
  • 1/4 tsp cinnamon
  • Dash of nutmeg
  • Dash all spice
  • Dash ginger
  • 1 can pumpkin puree
  • 1 Tbsp brown sugar, more to taste
  • Salt to taste
  • Heavy cream
  • Optional Pumpkin seeds to top


  1. Put all ingredients together in either cooking blender (my favorite choice), electric pressure cooker – 10 minutes on high pressure and let natural release, or cook for 4-6 hours in crockpot.
  2. Once all ingredients are soft and finished cooking, pour into blender to purée or use immersion blender to purée.
  3. Mix in cream if desired and top with seeds.
  4. Skip cream for paleo and vegan. Sub swerve brown sugar and remove apples for keto.

Note from Laura: This is a copycat recipe from Panera. I changed out apples for apple juice to add more fiber and less sugar.