Man removes baking sheet of squash and carrots out of the oven.

Drop the sugary latte and try these healthy fall recipes instead

Now that autumn is in full swing, it’s time to break out some scrumptious seasonal recipes. The following recipes highlight two fall favorites: pumpkin puree and acorn squash. Pumpkin is rich in vitamin A, which helps maintain normal vision and promotes proper organ function. Acorn squash also contains a good amount of vitamin C, which has also been shown to support your immune system and may help prevent certain types of cancer when eaten as a part of healthy diet.

Pumpkin-Apple Smoothie

Nutrition Facts (per serving): 375 calories, 22 grams protein, 12 grams fiber


  • 1/4 cup oats
  • 1/4 cup canned pumpkin puree
  • 3/4 cup plain Greek yogurt
  • 1 medium apple, diced
  • 1/2 small banana, sliced and frozen
  • 1/2 cup milk
  • 1/8 teaspoon pumpkin pie spice
  • 1/2 cup ice cubes


  1. Place oats in blender, and blend for 30 seconds until they become a fine powder.
  2. Add all remaining ingredients to blender, and blend until smooth.

Note: If you are looking to add extra calories to this recipe, use whole milk or heavy cream.

Parmesan Roasted Acorn Squash

Nutrition Facts (per serving): 128 calories, 3 grams protein, 2 grams fiber


  • 1 medium acorn squash
  • 1/4 cup grated Parmesan cheese
  • 8 sprigs of fresh thyme
  • 2 tablespoons oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper


  1. Preheat oven to 400 degrees.
  2. Carefully cut acorn squash in half lengthwise and scoop the seeds out. Then, cut squash into 1/2-inch cubes.
  3. In a large bowl, toss all ingredients together until well-coated, and spread on baking sheet.
  4. Roast in oven until golden brown (25-30 minutes).
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