Roasted Romanesco with creamy turmeric tahini sauce.

White Acorn Squash is halved then baked with maple syrup, butter and sugar for a deliciously easy fall inspired side dish.

Butterflied Leg of Lamb with Cranberry Goat Cheese Stuffing – an impressive yet simple main course for the holidays!

Twice Baked Spaghetti Squash – filled with artichokes, spinach, sun-dried tomatoes & cheese! Low-carb comfort! (GF)

Garlic Balsamic Roasted Potatoes & Asparagus – a simple 5-ingredient side dish!

Maple Roasted Brussels Sprouts On The Stalk! A fun way to enjoy roasted Brussels that also makes a great holiday centerpiece!

Maple Mustard Chicken – with fall vegetables made entirely on one pan in just 20 minutes!

Vegan & GF Cornbread – bakes up moist & tender with the perfect textured cornbread bite and just a hint of sweetness!

Koginut Squash is a delicately creamy, sweet mix of butternut & kabocha squash. It’s delicious roasted atop this fall inspired salad!

Creamy Root Vegetable Soup – can be made with almost any assortment of root vegetables you have on hand.

Vegan Mushroom Risotto with peas is insanely creamy & decadent without the use of any dairy!

Roasted Purple Sweet Potatoes – smashed and broiled until crispy with melted butter & herbs.

Stuffed Delicata Squash – filled with an easy seasonal stuffing of cranberries, apples and pork.

Sweet Potato Cookies – a soft, chewy, oat and almond flour based cookie filled with fall spices. GF/Vegan

Roasted Squash Seeds – Learn how to make crispy, delicious roasted winter squash seeds with this easy method & simple seasoning.