10+ Whole 30 Autumn Recipes to Savor the Season

As the leaves change and the air becomes crisp, it’s the perfect time to explore delicious autumn meals that fit the Whole30 plan. Embracing Whole30 in the fall allows you to enjoy hearty, flavorful ingredients while sticking to your health goals.

You can savor seasonal vegetables, proteins, and spices that warm you up and keep your meals exciting.

This article will guide you through a variety of Whole30 autumn recipes that are both easy to make and satisfying. You will discover how to use seasonal favorites to create nourishing dishes that help you feel your best during this vibrant season. Enjoy the flavors of fall while staying true to your Whole30 journey!

Butternut Squash Soup

Butternut squash soup is a warm and comforting dish. It’s perfect for autumn when you want something cozy. This soup is both sweet and savory, making it a great addition to any meal.

You can enjoy it on its own or pair it with proteins, like grilled chicken or fish. The flavors blend well, creating a satisfying experience.

To make it, you roast the butternut squash for a deep, rich taste. Adding fresh ingredients like onions, garlic, and spices brings out its natural sweetness.

This soup is also nutritious. Butternut squash is packed with vitamins and antioxidants. It’s a great way to incorporate healthy foods into your diet.

Ingredients

• 1 medium butternut squash
• 1 onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon nutmeg
• Olive oil

Cooking Instructions

1. Preheat your oven to 400°F (200°C).
2. Cut the butternut squash in half, remove the seeds, and drizzle with olive oil.
3. Roast the squash for about 30-40 minutes until tender.
4. In a pot, sauté the onion and garlic until soft.
5. Scoop the roasted squash into the pot, add broth and spices.
6. Blend until smooth, then serve warm.

Maple Roasted Brussels Sprouts

Maple roasted Brussels sprouts are a tasty addition to your Whole30 autumn meals. These sprouts are sweet, crispy, and easy to make.

Start by preheating your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.

In a large bowl, toss halved Brussels sprouts with olive oil, salt, and black pepper.

To add flavor, drizzle some maple syrup over the sprouts. Spread them evenly on the baking sheet.

Roast for 20 to 30 minutes until they are tender and slightly caramelized.

Serve them warm as a side dish or toss them into salads for some extra crunch!

Ingredients

• 1 pound Brussels sprouts, halved
• 2 tablespoons olive oil
• Salt, to taste
• Black pepper, to taste
• 2 tablespoons maple syrup

Cooking Instructions

1. Preheat the oven to 425°F (220°C).
2. Line a baking sheet with parchment paper.
3. Toss Brussels sprouts with olive oil, salt, and pepper in a bowl.
4. Drizzle maple syrup over the sprouts.
5. Spread the sprouts on the baking sheet.
6. Roast for 20 to 30 minutes until tender and caramelized.

3) Pumpkin Curry

Pumpkin curry is a warm and comforting dish perfect for autumn. It combines the creaminess of coconut milk with the earthy flavor of pumpkin. This recipe is great for cozy dinners.

To start, you can use canned pumpkin puree for convenience. Combine it with spices like curry powder and garlic for a flavorful base. Adding coconut milk creates a silky texture that enhances the dish.

You can mix in vegetables like kale or sweet potatoes to make it heartier. The colors and flavors will remind you of fall. It’s an excellent way to enjoy seasonal produce.

Ingredients

• 1 can pumpkin puree
• 1 can coconut milk
• 1 cup vegetable broth
• 2 cloves garlic, minced
• 2 tablespoons curry powder
• 1 cup kale, chopped
• Salt and pepper to taste

Cooking Instructions

1. In a pot, heat some oil over medium heat.
2. Add garlic and sauté for 1-2 minutes until fragrant.
3. Stir in curry powder and cook for another minute.
4. Add pumpkin puree, coconut milk, and vegetable broth. Mix well.
5. Bring to a simmer and cook for 10 minutes.
6. Stir in kale and cook until wilted. Season with salt and pepper.

4) Sweet Potato Hash with Apples

Sweet Potato Hash with Apples is a wonderful dish for the fall season. This recipe combines savory sweet potatoes with the sweetness of apples, making it a delicious comfort food.

You can easily adapt this dish to fit your Whole30 needs. It’s gluten-free and packed with flavor, perfect for breakfast or any meal.

To make it, you’ll want to cook sweet potatoes until they are tender. Then, add diced apples, onions, and cooked bacon if you like. The combination of ingredients creates a warm, satisfying hash.

This dish is great served hot. You can enjoy it as a side or even as a main dish with a fried egg on top.

Ingredients

• 2 medium sweet potatoes
• 2 apples
• 1 onion
• 4 strips of bacon (optional)
• Salt and pepper to taste

Cooking Instructions

1. Preheat your oven to 425°F (220°C).
2. Dice sweet potatoes, apples, and onion.
3. Cook bacon in a skillet and remove once crispy.
4. In the bacon grease, sauté sweet potatoes for about 5 minutes.
5. Add apples and onions, cooking until soft.
6. Mix in bacon and season with salt and pepper.
7. Serve warm. Enjoy!

5) Cinnamon Apple Pork Chops

Cinnamon apple pork chops are a great dish for autumn. This recipe combines tender pork chops with sweet, caramelized apples and warm cinnamon.

To make this meal, you will need some simple ingredients. First, season the pork chops with salt and pepper. Then, cook them in a skillet until golden brown.

After the pork is cooked, remove it from the skillet. In the same pan, add sliced apples and a sprinkle of cinnamon. Cook until the apples are soft and caramelized.

Combine the pork chops with the apples and let them simmer together. The flavors blend perfectly for a tasty, comforting meal.

Enjoy this dish with a side of vegetables or a salad for a complete Whole30-friendly meal.

Ingredients

• 4 pork chops
• 2 apples, sliced
• 2 teaspoons cinnamon
• Salt and pepper to taste
• 2 tablespoons olive oil

Cooking Instructions

1. Season pork chops with salt and pepper.
2. Heat olive oil in a skillet over medium heat (about 350°F or 175°C).
3. Cook pork chops until golden brown, around 5 minutes per side.
4. Remove pork chops and set aside.
5. In the same skillet, add sliced apples and sprinkle with cinnamon.
6. Cook apples until soft.
7. Return pork chops to skillet.
8. Let simmer together for 2-3 minutes and serve.

6) Roasted Cauliflower Salad

Roasted cauliflower salad is a perfect autumn dish. The cauliflower becomes caramelized, adding a rich flavor. You can enjoy it warm or at room temperature.

To make this salad, you need fresh greens as a base. You can add a squeeze of lemon for a zesty kick. For extra crunch, toss in some chopped nuts.

This salad is not only tasty but also suits Whole 30 guidelines. It’s gluten-free and dairy-free, making it a healthy choice for any meal.

Ingredients

• 1 head of cauliflower, cut into florets
• 2 tablespoons olive oil
• Salt and pepper to taste
• 4 cups mixed salad greens
• Juice of 1 lemon
• 1/4 cup chopped nuts (like almonds or walnuts)

Cooking Instructions

1. Preheat your oven to 450°F (232°C).
2. Toss cauliflower florets with olive oil, salt, and pepper.
3. Spread them on a baking sheet.
4. Roast for about 20 minutes until golden.
5. In a bowl, combine roasted cauliflower with mixed greens and lemon juice.
6. Top with chopped nuts and serve.

7) Harvest Chicken Skillet

The Harvest Chicken Skillet is a delicious and cozy meal perfect for autumn. You’ll love how simple it is to make and how great it tastes. This dish combines tender chicken, sweet potatoes, and Brussels sprouts for a filling dinner.

To start, season your chicken thighs with salt, pepper, and your favorite herbs. Sear them in a skillet for a nice golden color. Once the chicken is cooked, add chopped sweet potatoes and Brussels sprouts to the skillet. These add a lovely flavor and nutrition.

You’ll also want to include apples or pecans for some sweetness and crunch! Cooking everything together allows the flavors to blend, making every bite delightful. It only takes about 30 minutes to prepare this dish, making it a great choice for busy nights.

Ingredients

• Chicken thighs
• Sweet potatoes
• Brussels sprouts
• Apples
• Pecans
• Sea salt
• Black pepper
• Poultry seasoning

Cooking Instructions

1. Season chicken thighs with salt, pepper, and poultry seasoning.
2. Sear chicken in a skillet for 5 minutes on each side.
3. Add chopped sweet potatoes and Brussels sprouts to the skillet.
4. Cook until veggies are tender.
5. Stir in chopped apples and pecans and cook for another 5 minutes.

8) Spiced Pear Chutney

Spiced Pear Chutney is a delightful addition to your Whole30 meal plan. It brings a warm, fruity flavor that pairs well with meats and vegetables. The mix of spices adds depth to the sweet pears, making it an autumn favorite.

You can prepare this chutney easily. Start by sautéing spices like cumin and coriander. Then, mix in diced pears and simmer until everything softens and melds together. The result is a rich, flavorful chutney that can be stored in jars.

This chutney is perfect for using on roasted meats or as a side with your favorite dishes. You’ll love how it brightens up your meals during the fall season!

Ingredients

• 4 ripe pears, diced
• 1 onion, chopped
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp ground cinnamon
• 1/2 tsp cayenne pepper
• 1 cup apple cider vinegar
• 1/2 cup brown sugar
• Salt to taste

Cooking Instructions

1. Heat a pot over medium heat.
2. Sauté the cumin and coriander for 30 seconds.
3. Add the onion and sauté until soft.
4. Then, mix in the pears and remaining ingredients.
5. Simmer for 30 minutes until thickened.
6. Pour into jars and let cool before sealing.

9) Autumn Stuffed Acorn Squash

Autumn Stuffed Acorn Squash is a perfect dish for your Whole30 recipes. It’s hearty, nutritious, and full of seasonal flavors. You will enjoy a combination of roasted squash with delicious stuffing.

To make this dish, start by choosing ripe acorn squash. Roast the squash at 400°F (200°C) until it’s tender. This usually takes about 25-30 minutes.

For stuffing, consider using sweet potatoes, onions, and herbs. These ingredients add great taste and texture. You can also sprinkle some nuts or spices for extra flavor.

This dish is both filling and satisfying. Using seasonal ingredients makes it a healthier option during the fall months. Each bite offers warmth and comfort while fitting perfectly into your Whole30 plan.

Ingredients

• 2 acorn squash
• 2 sweet potatoes
• 1 onion
• Herbs of choice
• Olive oil
• Salt and pepper

Cooking Instructions

1. Preheat your oven to 400°F (200°C).
2. Cut acorn squash in half and scoop out seeds.
3. Place the squash halves cut-side up on a baking sheet.
4. Roast for 25-30 minutes until tender.
5. Meanwhile, prepare stuffing with sweet potatoes and onion.
6. Mix herbs and seasonings with the stuffing.
7. Then, fill roasted squash halves with the stuffing.
8. Serve warm and enjoy!

10) Cranberry Orange Chicken

Cranberry Orange Chicken is a delightful dish perfect for the Whole30. The mix of sweet cranberries and zesty orange creates a tasty flavor that’s hard to resist. Plus, it’s simple to make!

To start, you can use chicken thighs for extra juiciness. The marinade is made by combining fresh cranberries, orange juice, and a few spices. This adds great flavor and keeps the chicken tender.

Bake the chicken in the oven at 375°F (190°C) for about 25-30 minutes. You’ll know it’s done when the chicken reaches 165°F (74°C) internal temperature. The result is a dish that’s both healthy and satisfying.

Enjoy this meal with a side of roasted vegetables for a complete Whole30 meal.

Ingredients

• 1 pound chicken thighs
• 1 cup fresh cranberries
• 1/2 cup orange juice
• Salt and pepper to taste
• Optional: pinch of red pepper flakes for spice

Cooking Instructions

1. Preheat your oven to 375°F (190°C).
2. In a bowl, mix cranberries, orange juice, salt, and pepper.
3. Then, marinate the chicken thighs in the mixture for 30 minutes.
4. Place the chicken in a baking dish and pour the remaining marinade over it.
5. Bake for 25-30 minutes until the chicken is cooked through.