10 Seasonal Recipes to Get Cosy With This Autumn
As the seasons change, we are provided with a unique opportunity to utilise a variety of wonderful foods that are only available some parts of the year.
Seasonal food provides natural diversity that we can use to our advantage as part of a holistic diet to benefit our health and the planet.
Generic supermarkets stock out-of-season fruits and vegetables all year round. For in-season produce, you’ll need to do a trip to your local farmers market, green grocer, farm gate or maybe your own garden. Below we have listed our top reasons for eating seasonally and regionally.
What’s in season?
Fruit
Apples, Bananas, Custard Apples, Kiwfruit, Limes, Nashi Pears, Passionfruit, Pomegranates, Persimmons, Quinces, Rambutan, Rockmelon, Tamarillo
Vegetables
Beetroot, Broccoli, Brussels, Sprouts, Cabbages, Capsicums, Fennel, Leeks, Mushrooms, Okra, Peas, Potatoes, Pumpkin, Silverbeet, Spinach
Find some of our fave seasonal recipes below:
Spinach & Mushy Breakkie Slice
7 ingredients · 40 minutes · 6 servings
Ingredients
1 tbsp Extra Virgin Olive Oil
10 Button Mushrooms (sliced)
4 cups Baby Spinach
Sea Salt & Black Pepper (to taste)
8 Egg
1/4 cup Milk
1/3 cup Goat Cheese
Directions
Preheat the oven to 375oF (190oC) and grease a baking dish.
Heat a nonstick skillet over medium heat and add the oil. Once hot, add the mushrooms and cook until softened, about five minutes. Add the spinach and cook until just wilted, about one to two minutes. Season with salt and pepper and remove from the heat. Add to the prepared baking dish.
In a large bowl, whisk together the eggs and milk. Season with salt and pepper. Add to the dish with the mushrooms.
Crumble the goat cheese on top of the casserole and place it in the oven. Bake for 26 to 30 minutes, or until the eggs are set. Let cool before slicing. Enjoy!
Notes Leftovers
Refrigerate in an airtight container for up to three days.
Serving Size
One serving is one square piece. A 10.5 x 7.5-inch baking dish was used to make six servings.
Dairy-Free
Use plant-based cheese and an alternative milk.
More Flavor
Add thyme, add minced garlic, and/or onions.
One Pan Roasted Chicken & Fennel
8 ingredients · 50 minutes · 2 servings
Ingredients
283 grams Chicken Leg, Bone-in (with skin)
1 tbsp Avocado Oil (divided)
1/4 tsp Sea Salt (divided)
2 tsps Oregano (fresh, chopped fine)
2 tsps Thyme (fresh, chopped fine)
1 Lemon (sliced thin)
1 bulb Fennel (sliced thin)
8 Garlic (cloves, skin on)
Directions
Preheat the oven to 425oF (215oC).
In a baking dish, add the chicken and season with half of the oil and half the salt. Add the oregano and thyme to the chicken and rub with your hands. Add the lemon slices, fennel, and garlic to the baking dish and arrange around the chicken. Drizzle with the remaining oil and salt. Place in the oven and bake for 30 minutes.
Remove the dish from the oven and baste the chicken with leftover juices. Place back in the oven for another 15 minutes or until cooked through.
Remove the dish from oven and divide onto plates. Enjoy!
Notes
Leftovers
Store in an airtight container in the fridge for up to 3 days.
No Chicken Leg
Use chicken breast or chicken thigh instead. Adjust cook time accordingly.
Roasted Honey Mustard Cabbage Wedges
4 ingredients · 40 minutes · 4 servings
Ingredients
6 cups Green Cabbage (sliced thick)
1/4 cup Extra Virgin Olive Oil
1/4 cup Honey Mustard
Sea Salt & Black Pepper (to taste)
Directions
Preheat the oven to 425oF (220oC) and line a baking sheet with parchment paper.
Place the cabbage slices on the baking sheet.
In a small bowl, mix together the oil, honey mustard, salt, and pepper.
Using a brush or your hands, coat the cabbage slices in the honey mustard mixture. Add to both sides making sure they are well coated.
Bake in the oven for 35 to 40 minutes, rotating the pan halfway through until browned around the edges and crispy. Serve and enjoy!
Notes Leftovers
Refrigerate in an airtight container for up to three days.
Serving Size
One serving is about 1 1/2 cabbage slices.
More Flavor
Add chili flakes.
No Honey Mustard
Use an equal amount of dijon and honey or maple syrup.
Miso Mustard Roast Brussels
30 minutes 8 ingredients
Ingredients
3 cups Brussels Sprouts (trimmed and halved)
1 tbsp Extra Virgin Olive Oil
2 tsps Maple Syrup
1 tbsp Miso Paste
2 tsps Dijon Mustard
Sea Salt & Black Pepper (to taste)
1 Garlic (clove, minced)
1 tbsp Parsley (minced)
Directions
Preheat the oven to 400ºF (205ºC). Lined a baking sheet with parchment paper.
Toss all of the ingredients together in a large bowl except for the parsley. Spread everything out evenly on the baking sheet. Cook for 20 minutes, tossing halfway through.
Garnish with parsley before serving and enjoy!
Notes
Leftovers
Refrigerate in an airtight container for up to three days.
Serving Size
One serving is approximately one cup.
More Flavor
Add chopped bacon, liquid smoke, or smoked paprika to the Brussels sprouts before roasting.
Additional Toppings
Chopped walnuts, pumpkin seeds, and/or sunflower seeds.
Mushroom & Chickpea Polenta
9 ingredients · 45 minutes · 6 servings
Ingredients
2 cups Chickpeas (cooked, drained and patted dry)
6 cups Mushrooms (coarsely chopped)
6 Garlic (clove, chopped finely)
6 grams Thyme Sprigs (whole)
1/2 cup Water
Sea Salt & Black Pepper (to taste)
4 cups Vegetable Broth (divided, plus extra if needed)
1 cup Cornmeal
4 cups Baby Kale
Directions
Preheat the oven to 425oF (220oC). Place the rack in the middle of the oven.
On a rimmed baking sheet, combine the mushrooms, chickpeas, garlic, thyme, and water. Season with salt and pepper to taste. Bake for 25 to 30 minutes, stirring halfway through.
Meanwhile, in a heavy-bottomed saucepan, bring the broth to a boil. Reduce the heat to medium and add the cornmeal, stirring constantly for two minutes, until thickened.
Stir in the kale until it becomes wilted, about two minutes. If the polenta thickens too much, thin with additional broth or water.
Divide the polenta evenly between plates. Top with the mushrooms and chickpeas and enjoy!
Notes Leftovers
Refrigerate in an airtight container for up to four days.
Serving Size
One serving is equal to approximately 1 1/2 cups.
More Flavor
Add parmesan cheese, sea salt, pepper, a pinch of cayenne pepper, and/or chili flakes to the polenta. Use part milk, part water instead of broth.
Additional Toppings
Top with chopped parsley, basil and/or chives. Top basil or tomato pesto.
No Chickpeas
Use white beans or lentils instead.
No Baby Kale
Use spinach, collard greens, swiss chard, or regular kale instead.
Pumpkin Gnocchi
25 minutes 8 ingredients 5 Serves
Ingredients
620 grams Potato Gnocchi
2 1/2 tsps Extra Virgin Olive Oil
1/3 cup Fresh Sage
1/3 cup Shallot (peeled, finely sliced)
1 1/4 cups Pureed Pumpkin
1 1/4 cups Vegetable Broth
Sea Salt & Black Pepper (to taste)
1/2 cup Parmigiano Reggiano (grated, divided)
Directions
Cook the gnocchi according to the package directions.
Meanwhile, heat the oil in a pan. Add the sage and fry for about one minute or until crisps up. Take the sage out of the pan and set it aside.
In the same pan, add the shallot and cook for two to three minutes until soft. Add the pumpkin purée and broth. Mix well and season with salt and pepper.
Add the gnocchi to the pan along with 2/3 of the parmesan. Mix and cook over low heat for another five minutes.
Transfer to a serving plate. Top with the rest of the parmesan and crispy sage. Enjoy!
Notes
Leftovers
Refrigerate in an airtight container for up to three days.
Serving Size
One serving is equal to approximately 1 1/2 cups
Gluten-Free
Use gluten-free gnocchi.
Make it Vegan
Omit the cheese.
More Flavor
Add heavy cream, sausage, and thyme.
Hasselback Harissa Butternut Pumpkin
Ingredients
3 cups Butternut Squash (peeled and sliced lengthwise, seeds removed)
2 tbsps Extra Virgin Olive Oil (divided)
Sea Salt & Black Pepper (to taste)
2 tbsps Harissa
1 tbsp Honey
1/4 cup Pumpkin Seeds (toasted)
1/4 cup Feta Cheese (crumbled)
3 tbsps Mint Leaves (torn)
Directions
Preheat the oven to 425ºF (220ºC) and line a baking sheet with parchment paper.
Rub half the oil over the squash halves and season with salt and pepper. Place the squash halves on the baking sheet, cut side down, and roast for 15 minutes to soften.
Remove the squash and allow to cool somewhat. Place two chopsticks (or wooden spoons) on both sides of the squash lengthwise. Using a sharp knife, thinly slice the squash until it reaches the chopstick (this prevents the knife from going all the way through). Repeat with remaining squash.
In a small bowl, stir together the harissa paste, honey, and remaining oil. Brush half of the mixture on the squash and place back in the oven for 20 minutes. Remove the squash, brush with the remaining harissa mixture and bake for another 16 to 20 minutes, until cooked through.
Place the squash on a large platter and garnish with pumpkin seeds, feta cheese, and mint. Enjoy!
LeftoversStore in an airtight container in the fridge for up to three days.
Serving Size
One serving is half of a small butternut squash or 3/4 cup.
Butternut Squash
One small butternut squash is approximately 1 1/2 cups.
Dairy-Free
Omit the feta cheese, or use a vegan feta cheese.
Make it Vegan
Use maple syrup instead and omit the feta.
Mushroom Miso Soup
9 ingredients · 25 minutes · 2 servings
Ingredients
3 cups Water
1 cup Vegetable Broth
1 1/2 cups Shiitake Mushrooms (sliced)
170 grams Tofu (drained, rinsed and cut into cubes)
1 tsp Ginger
1 tbsp Tamari
3 tbsps Miso Paste
2 cups Kale Leaves (roughly chopped) 2 stalks Green Onion (optional, sliced)
Directions
Add the water and broth to a medium sized pot and bring to a boil. Reduce to a simmer,
and add the mushrooms. Cook for 4 to 5 minutes.
Add the tofu, ginger and tamari and ensure the broth is lightly simmering. Continue cooking for 2 to 3 minutes more.
In a small bowl, add the miso paste, and ladle in some of the hot broth and whisk. Add the miso mixture to the pot and stir to combine. Add the kale leaves and simmer for 1 minute more.
Divide the miso soup into bowls and top with green onion, if using. Serve and enjoy!
Notes
Leftovers
Refrigerate in an airtight container for up to three days.
Serving Size
One serving is approximately 2 cups.
More Flavor
Add sesame oil once finished cooking.
Additional Toppings
Add noodles, or some nori to the soup when finished cooking.
No Vegetable Broth
Use water instead and increase the amount of miso slightly for more flavor.
Miso Paste
This recipe was developed and tested using white miso.
Spiced Granola Stuffed Apples
8 ingredients · 1 hour · 5 servings
Ingredients
5 Apple (medium)
1/2 cup Oats (rolled)
1/4 cup Pecans (chopped)
2 tbsps Coconut Sugar
1 tsp Pumpkin Pie Spice
1 tbsp Arrowroot Powder
1 tsp Vanilla Extract
2 tbsps Coconut Oil (melted)
Directions
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Cut off the top of each apple and remove the core. Scoop out the flesh with a spoon, leaving approximately 1/2-inch of flesh on the apples. Finely chop up half of the apple flesh and discard the rest.
Add the chopped apple, oats, pecans, coconut sugar, pumpkin pie spice, and arrowroot powder in a bowl. Stir to combine. Add the vanilla extract and melted coconut oil, and stir until crumbly.
Divide the crumble mixture evenly between the apples. Transfer them to the prepared baking sheet. Bake for 30 minutes or until the apples are soft to the touch. Serve and enjoy!
Notes Leftovers
Refrigerate in an airtight container for up to five days.
Serving Size
One serving is equal to one stuffed apple.
Additional Toppings
Top with whipped cream or Greek yogurt.
Extra Apple
Use the leftover apple flesh to make apple sauce, add to smoothies, or combine with rhubarb or blueberries and make a baked crumble.
Apple Cinnamon Oatmeal Cups
9 ingredients · 50 minutes · 6 servings
Ingredients
1 tsp Coconut Oil
1 1/2 cups Unsweetened Almond Milk 1/2 cup Unsweetened Applesauce
3 tbsps Maple Syrup
2 cups Oats (rolled)
2 tbsps Ground Flax Seed
1 tsp Cinnamon
1/4 tsp Nutmeg (optional)
1 Apple (large, peeled, and chopped)
Notes
Leftovers
Refrigerate for up to four days or freeze for up to three months. Enjoy cold or reheated.
Serving Size
One serving is equal to two oatmeal cups.
Nut-Free
Use nut-free milk instead, like oat, coconut, or dairy.
More Flavor
Add vanilla extract and a pinch of salt.
Apple
A large apple yields approximately one cup of chopped apple.