If you’re suffering from an acute case of pumpkin fatigue, we feel you. And we’ve got great news. There are tons of other seasonal fall fruits and vegetables to indulge in that aren’t pumpkin. Remember squash? Apples? Sweet potatoes? Even…pears?
Check out these nine recipes featuring a wide variety of seasonal fall produce options that are sure to taste just as autumnal as your favorite pumpkin-flavored treats. Because, remember: Thanksgiving is coming, and it would be a shame to OD on the orange stuff before you’ve had a piece of pumpkin pie.
9 Fall Recipes That Don’t Involve Pumpkin
1. Butternut Squash Soup Recipe
Can we all agree that there’s nothing better than a bowl of warm soup on a crisp fall day? Plus, butternut squash is chock-full of ridiculously good-for-you antioxidants and phytonutrients like immune-boosting beta-carotene. (Take that, winter colds). We feel warmer inside already.
2. Vegan Baked Apples Recipe
Pop these tasty treats in the oven and your entire house will smell like apple pie! More good news: It’ll take less than an hour to prepare this healthier take on the fall favorite, which clocks in at just over 100 calories per serving. Replace the brown sugar with honey or maple syrup for an even healthier approach. Or, if you’re looking for a real indulgence, go ahead and add some whipped cream or ice cream on top. Cheat days exist for a reason.
3. Stuffed Acorn Squash with Wild Rice
This astoundingly low-calorie side (just 202 per serving) features hearty acorn squash filled with some seriously delicious ingredients. Stuff yours with mushrooms, goat cheese, a slew of spices and wild rice — or whichever grain your heart desires. Take this recipe for a test drive before Turkey Day; we bet the vegetarians at your table will give thanks.
4. Sweet Potato Soufflé Recipe
This dish may sound decadent, but it boasts less than 200 calories and a solid nine grams of protein per six-ounce serving. Serve it as an appetizer at your next dinner party, or pair it with salad or soup for a light lunch. Pro tip: Butter the inside of each ramekin, and then coat it with breadcrumbs so your soufflé doesn’t stick.
5. Root Vegetable Red Lentil Stew Recipe
It’s just not autumn if you’re not eating stew. Featuring an all-star line-up of root vegetables including parsnips, carrots, sweet potatoes and red potatoes, each bowl will be absolutely packed with nutrients like vitamins C and A. Red lentils add creaminess to every spoonful, in addition to the all-important protein and fiber that will keep you full. Oh, and did we mention it’s just 165 calories per serving?
6. Spaghetti Squash with Chickpea Tomato Sauce Recipe
Spaghetti squash is just starting to come in season — so now is the time to start mastering meals you can make all winter long. With just 15 minutes of prep time, you can whip up a dinner that tastes just as yummy as a bowl of spaghetti without nearly as many carbs.
RELATED: 9 Creative Low-Carb Noodle Recipes
7. Pear and Prosciutto Pizza Recipe
If you totally forgot that pears were in season, it’s OK. We’ll forgive you. Though often overshadowed by their fellow fall fruit (the apple), pears are just as delicious in an autumn-inspired meal. The whole wheat crust and prosciutto make this pizza practically guilt-free. Plus, goat cheese contains 11 percent fewer calories than mozzarella. And did we mention that the pear and arugula provide hefty hits of iron, phytonutrients, and vitamins A, C and K? Get it while it’s hot!
8. Cauliflower and Kale Pasta Recipe
Lest you were afraid we’d leave you deprived of a real pasta recipe, we present this whole grain dish starring cauliflower and kale. The key step: Add the cauliflower to your pasta during the last minute of cooking. The cruciferous vegetable will come out perfectly done.
9. Broccoli-Stuffed Sweet Potato Recipe with Peanut Sauce
Ordering Thai delivery is all too tempting on cold, windy days. But we guarantee this stuffed potato topped with peanut coconut sauce will be better than your average satay. Though this dish is vegan, it still contains eight grams of fiber — and you can reuse the peanut sauce as salad dressing the next day. Talk about bang for your buck.