Apples, Pumpkins and More: Fall Recipes from Registered Dietitians

While it’s not quite Fall, the upcoming Labor Day holiday weekend has us dreaming of Fall produce and various warm and hearty comfort food dishes. We asked a few RDNs which of their Fall dishes they are most looking forward to making this year, and they shared the following recipes with us. Dig in! 


We received two scrumptious recipes for Instant Pot Pumpkin Pie Oats – one from RDN Betsy Ramirez with Betsy’s Kitchen, and one from RDN Sharon Palmer, The Plant-Powered Dietitian. Betsy’s recipe allows you to cook once and have four meals ready to go. “I love all things pumpkin,” Betsy states, plus, it’s “…full of fiber and Fall flavor!” Sharon’s recipe combines her favorite Fall flavors of pumpkin, pumpkin seeds and pumpkin spice into a nutrient-packed grab-and-go breakfast.

Side Dishes

Jennifer Hunt, dietitian with, suggests Maple Roasted Sweet Potatoes with Pecans. “Sweet potatoes are a family favorite all year long,” Jennifer says. “But once Fall arrives, I roast them with maple syrup, warm spices and pecans for a side dish that we devour.” She also suggests trying them as a salad topping with goat cheese. 

Katie Pfeffer-Scanlan, dietitian at One Hungry Bunny, offers her Mushroom Quinoa Stuffed Squash. An excellent “Meatless Monday” recipe, ready in under 40 minutes!


Lindsay O’Reilly, dietitian with Lindsay O’Reilly Nutrition, shares her Crockpot Sweet Potato BBQ Chili recipe with us, saying that she loves to make soups and chili in the Fall, especially when the temps drop. “They are an easy way to add lots of veggies and tons of flavor! They also reheat well for lunch the next day or dinner later in the week.” 

For lunch or dinner, try Leanne Ray’s Fall Mason Jar Salad. Leanne is the RDN behind Leanne Ray Nutrition; her salad is for those Fall days when the weather cools off and you’re in need of something hearty, containing arugula, roasted butternut squash and apples. “I like to eat salads all year round, but customize the ingredients based on what's in season and what my body craves,” Leanne shares. 

Try Stacey Mattinson’s High Protein Vegetarian Lasagna, made in the crock pot, which is heavy on the veggies (eggplant and zucchini) and lighter on the noodles. Courtesy of

Jessica Ivey, RDN with, provided her Instant Pot Chicken and Sweet Potato Chili recipe, which is “…super hearty for a cool Fall night.” Her tasty recipe can be made in either an Instant Pot or slow cooker. 

Sweet Treats

Heading to the apple orchard? Bring home a few extra and make RDN Rebecca Clyde’s recipe for an Easy No-Bake Apple Tart. Rebecca, with Nourish Nutrition Co., shared that she made this tart last year and is eagerly awaiting good apples to come in so that she can make it again! 

Have a link for your favorite Fall recipe? Please drop it into the comments section below!