As you know, the fall season is here, and everyone is on the lookout for hearty, healthy, easy-to-cook, cozy fall recipes which are as fulling as they are good for your diet. After a few months of picnics, beach days, BBQs, eating a lot of cold food, and avoiding turning on the hot oven like the plague, you got to admit you're ready to head back into the kitchen. With the arrival of fall and the weather turning cooler, it's all about casseroles, creamy pastas, and easy sheet pan dinners, which serve as gorgeous and comforting meals. Not to mention the bounty of the glorious and delicious fall produce, which can't be neglected when making healthy and cozy meals during this wonderful season.

Here we have compiled some very nutritious and seasonal recipes, perfect for fall weather which can complement your lunch and dinner spreads in the healthiest way possible:

ITALIAN BORLOTTI BEAN, PUMPKIN & FARRO SOUP

This hearty, nutritious bean & pumpkin soup will keep you warm on chilly evenings. Dunk a chunk of fresh bread into this low-calorie meal to devour all the healthy goodness in every bite.

Preparation Time: 15 minutes
Cooking Time: 35 minutes
Servings: 6

Ingredients:

• Extra virgin olive oil - 4 tbsp
• Onion (finely chopped) - 1
• Celery stick (cut into chunks) - 1
• Pumpkin or squash (peeled, deseeded, and cut into small chunks) - 750g
• Carrot (peeled and cut into chunks) - 1
• Garlic cloves (chopped) - 3
• Tomato puree - 3
• Chicken stock or vegetable stock - 1.2 litre
• Farro or mixed grains (such as barley) - 75g
• Parmesan rinds or vegetarian alternative (optional), plus a few shavings to serve - 50 to 80g
• Canned borlotti beans (drained) - 400g
• Baby spinach - 2 handfuls
• Chopped parsley - 2 tbsp

Method:

1. Heat the oil in a heavy-bottomed saucepan.
2. Add the onion, celery, pumpkin or squash, and carrot, and cook until the vegetables have some color.
3. Add a splash of water and some seasoning, then cover the pan and let the vegetables cook over very low heat for 5 minutes.
4. Add the garlic and cook for another couple of minutes, then add the tomato puree, stock, mixed grains, parmesan rinds, if using, and some seasoning.
5. Simmer for about 15 minutes (or until the grains are cooked), adding the beans for the final 5 minutes.
6. In the last few mins, add the spinach, then taste for seasoning.
7. Add parsley directly to the soup. Serve with parmesan shavings and a drizzle of extra virgin olive oil on each bowlful.

CREAMY LEEK, PESTO & SQUASH PIE

Take some time aside to batch-cook and fill your freezer with this moreish leek, cannellini beans, and squash pie, and you'll thank yourself on busy fall weeknights.

Preparation Time: 15 minutes
Cooking Time: 50 minutes
Servings: 2

Ingredients:

• Squash (peeled and chopped) - 300g
• Rapeseed oil - 2 tbsp
• Leeks (sliced) - 2 large
• Fresh pesto - 3 to 4 tbsp
• Canned cannellini bean (rinsed) - 400g
• Low-salt chicken stock - 200mL
• Half-fat creme fraiche - 2 tbsp
• Filo pastry - x 250g pack
• Egg (lightly beaten) - 1
• Mixed salad leaves (drizzled with a little olive oil) - 150 g

Method:

1.Heat the oven to 200C/180C fan/gas 6.

1. Toss the squash with half the oil and some seasoning in a roasting tin.
2. Roast for 25-30 minutes until just tender, tossing halfway through.
3. Meanwhile, heat the remaining oil in a non-stick frying pan and fry the leeks with a pinch of salt for 5 minutes until beginning to soften.
4. Stir through the pesto, beans, and stock, then bring to a simmer and cook for 5 mins.
5. Stir through the creme Fraiche and squash, then spoon into a 26 x 18 x 5cm baking dish.
6. Scrunch up the filo pastry and arrange it on top of the filling. Brush with the egg and bake for 20 minutes or until golden brown.
7. Serve with the mixed salad leaves on the side, dressed with a little olive oil, if you like.

SWEET POTATO & BLACK BEAN CHILI

Make a double batch of this quick vegetarian chili, full of black beans and sweet potatoes, and eat it for lunch the next day or freeze the extras for another night. Serve with tortilla chips or cornbread and coleslaw.

Preparation Time: 15 minutes
Cooking Time: 25 minutes
Servings: 4

Ingredients:

• Extra-virgin olive oil - 3 tbsp
• Sweet potato (peeled and diced) - 1 medium-large
• Onion (diced) - 1 large
• Garlic (minced) - 4 cloves
• Chili powder - 2 tbsp
• Ground cumin - 4 tsp
• Ground chipotle chile - 1/2 tsp
• Water - 2 and 1/2 cups
• Canned black beans (rinsed) - 850g
• Diced tomatoes - 400g
• Lime juice - 4 tsp
• Fresh cilantro (chopped) - 1/2 cup

Method:

1. Heat oil in a Dutch oven over medium-high heat.
2. Add sweet potato and onion and cook, often stirring, until the onion softens, about 4 minutes.
3. Add garlic, chili powder, cumin, chipotle, and salt and cook, stirring for 30 seconds. Add water and bring to a simmer. Cover, reduce heat to maintain a gentle simmer, and cook until the sweet potato is tender, 10 to 12 minutes.
4. Add beans, tomatoes, and lime juice; increase heat to high and return to a simmer, stirring often.
5. Reduce heat and simmer until slightly reduced about 5 minutes. Remove from heat and stir in cilantro. Serve hot.

BUTTERNUT SQUASH AND RED LENTIL SOUP

Here's a healthy soup recipe you can serve. Thick and hearty, this butternut squash + red lentil soup is made with just 5 ingredients, plus oil, salt & pepper, and it is so easy to make!

Preparation Time: 10 minutes
Cooking Time: 35 minutes
Servings: 4

Ingredients:

• Olive oil - 2 tbsp
• Yellow onion (diced) - 1 medium
• Butternut squash (cubed 3/4 inch) - 6 to 8 cups
• Red lentils - 1 and 1/2 cups
• Dried sage - 2 tsp
• Vegetable broth - 7 cups
• Mineral salt & white or fresh cracked pepper - to taste

Method:

1. Slice off the very top and bottom of the squash and discard it. Using a vegetable peeler, remove the hard outer skin. Cut the butternut squash in half, remove seeds and cut squash into 1/2 cubes (the smaller the cubes are the quicker they will cook).
2. In a large Dutch oven or stock pot, heat oil over medium high heat, add onions and saute for about 5 minutes, or until soft. Add sage and squash and cook 3 minutes more, stirring occasionally.
3. Add lentils, broth and salt & pepper, bring to a boil, cover, reduce heat to low and simmer for about 30 minutes, until squash is fork tender and lentils are soft.
4. Once ready and slightly cooled, puree soup using your preferred method. Use an immersion blender and puree soup right in the pot until desired consistency. Or you can puree in your blender or food processor, this method may take two or three batches to complete. Add extra liquids as needed for desired thickness.
5. Ladle into individual serving bowls and top with pine nuts and chopped sage if you like, fresh cracked pepper would also be great.

CREAMY CHICKEN AND MUSHROOMS

Whether you scored wild mushrooms at the farmers' market, found cultivated maitake or shiitake at the supermarket, or have some baby bellas on hand, this healthy creamy chicken recipe is delicious with any of them. Serve over whole-wheat egg noodles or mashed potatoes.

Preparation Time: 5 minutes
Cooking Time: 30 minutes
Servings: 4

Ingredients:

• Chicken cutlets - 150g
• Mixed mushrooms (sliced if large) - 4 cups
• Dry white wine -1/2 cup
• Heavy cream - 1/2 cup
• Fresh parsley (finely chopped) - 2 tbsp

Method:

1. Sprinkle chicken with 1/4 teaspoon each of kosher salt and pepper. Heat 1 tablespoon of canola oil in a large skillet over medium heat.
2. Cook the chicken, turning once, until browned and just cooked through, 7 to 10 minutes total. Transfer to a plate.
3. Add one tablespoon oil and mushrooms to the pan; cook, occasionally stirring, until the liquid has evaporated, about 4 minutes. Increase heat to high, add wine and cook until it has mostly evaporated about 4 minutes.
4. Reduce heat to medium; stir in cream, any accumulated juice from the chicken, and 1/4 teaspoon each salt and pepper.
5. Return the chicken to the pan and turn it to coat it with the sauce. Serve the chicken topped with the sauce and sprinkled with parsley.

Try these amazing and healthy fall meals that are simple and easy to cook and provide all the necessary nutrition. If you want more autumnal inspiration, check out our blog on healthy fall snacks/desserts to fulfill all your fall cravings in the healthiest way possible.