3 Fall Recipes To Try This Season!

Developed By: Chelsea Ford, University of Alabama Dietetic Intern


Cinnamon apple oatmeal: 1 serving


1/2 cup old fashion oats

1/4 tsp cinnamon (or to taste)

1 cup milk of choice or water

1 apple, diced


  1. In a medium saucepan, add the oats, cinnamon and milk (or water). 
  2. Bring mixture to a boil. 
  3. Reduce the heat to low and simmer, uncovered, for 5 – 7 minutes. 
  4. Stir frequently Let cool a few minutes before serving. 
  5. Serve with diced apples on top


Butternut Squash Soup


2 tablespoons extra-virgin olive oil

1 large yellow onion, chopped

3-pound butternut squash, peeled, seeded, and cubed

4 garlic cloves, minced

1 tablespoon sage, chopped 

½ tablespoon rosemary, chopped 

1 teaspoon ginger, grated

4 cups vegetable broth

Sea salt

Freshly ground black pepper


  1. Heat olive oil in a large pot or Dutch oven. Add chopped onions, 1/2 tsp salt, and 14 tsp of pepper. Sauté onion until soft, 5-7 minutes. Add the squash and cook until soften. Stir occasionally for about 8-10 minutes.
  2.  Add garlic, sage, rosemary, and ginger to pot. Stir to combine allow to cook for about 1 minute. 
  3. Add 4 cups of vegetable broth. Bring mixture to a boil, cover and reduce to a simmer. Cook until for 20-30 or until squash is tender.                       
  4. Allow soup to cool slightly and pour mixture into a blend. Work in batched is needed. Blend until smooth. If soup is too thick, add more broth. Season to taste and serve immediately.  


Fall inspired sheet pan dinner


6 Chicken Thighs

1 Acorn Squash, cut into about wedges 

1 Bunch of Asparagus 

2 Medium Sweet Potatoes, cut into wedges 

1.5 cups Baby Red potatoes, halved 

1.5 cups Brussel Sprouts, halved 

3 tbsp Olive oil

4 teaspoon ground thyme 

4 teaspoon dried rosemary 

salt and ground black pepper to taste


Preheat oven to 425 F

  1.  Wash hands with soap and water.
  2. Gently vegetables under cold running water. Do not rinse raw meat. 
  3. Cut acorn squash and sweet potato into wedges. Cut the end off of the asparagus.  Cut baby red potatoes and Brussel sprouts in half pieces. 
  4. Place vegetables onto sheet pan, drizzle with olive oil, and spread vegetables out on pan leaving room for the chicken.
  5. Place chicken thighs on sheet pan. Wash hands with soap and water after handling raw meat.
  6. Season vegetables and chicken with thyme, rosemary, salt, and pepper.
  7. Place the sheet pan into the preheated oven for 30-35 minutes or till the internal temperature of the chicken reads 165F.