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  • Published:
    November 10, 2014
  • Updated:
    July 7, 2020

Ripe Recipes for the Fall Season



One of the best things about fall is all of the fruits and vegetables that are finally in season. Check out these easy and healthy recipes to take advantage of the harvest!


Tomato and Ricotta Spaghetti Squash

This hearty veggie treat is perfect for a chilly fall night. Serve it with some garlic bread and a side salad and your family won’t even know they are eating something healthy!


What you’ll need:

1 large or 2 small squash

2 Tbsp Olive Oil

Your favorite Arrabiata or pasta sauce (we like Rao’s)

Ricotta cheese

Salt and pepper to taste


What to do:

Step 1: Preheat oven to 375 degrees.

Step 2: Using a large knife, cut the spaghetti squash in half lengthwise. Take a spoon and scrape out the seeds.

Step 3: Place the halves of the squash rind side down on a foil-lined baking sheet. Brush with olive oil and sprinkle with salt and pepper. Bake in the oven for 45 minutes.

Step 4: Remove the squash from the oven and let cool for at least 5 minutes. Using a fork, scrape the flesh of the squash into a large casserole dish. The flesh should come out easily and look very much like spaghetti.

Step 5: Mix the squash with 2 cups of sauce (or more if you’d like!) and 1 cup of ricotta cheese. For a spicier dish, go heavy on the sauce. If you’d like it milder, add more ricotta. Spread the mixture throughout the casserole dish and sprinkle additional ricotta on top.

Step 6: Put the casserole into the oven for 5 more minutes on 375 degrees, or until the ricotta has browned slightly.

Step 7: Remove from oven and let sit for 5 minutes before serving. Enjoy!


Creamy Pesto Zucchini Noodles

You’ll need a spiralizer to try this one, but trust us, it’s worth it!
What you’ll need:

3 zucchini

2 tbsp olive oil

1 cup grilled artichoke hearts, chopped

1 cup grated parmesan cheese

½ cup heavy cream

½ cup pesto

Salt and pepper



What to do:

Step 1: Wash and dry zucchini. Using the spiralizer, create long noodles out of the zucchini, being careful not to knick your fingers.

Step 2: In a large pan, heat olive oil and 1 tsp of garlic. After 2 minutes, add the zucchini noodles and saute until softened (about 8 minutes) stirring to ensure even heat. Remove from heat.

Step 3: In a separate pan, heat cream and pesto over medium heat until bubbling slightly. Add chopped artichoke hearts and stir occasionally for around 5 minutes. Reduce heat to low and let simmer. Stir in ¾ of the parmesan cheese.

Step 4: Mix zucchini and sauce and divide into bowls to serve. Sprinkle the remaining cheese and top. Season with salt and pepper to taste.


Roasted Pumpkin Seeds

You’re already carving a pumpkin anyway, so why not get a fun snack out of it!


What you’ll need:

Pumpkin seeds

Olive oil


Your favorite seasoning


What to do:

Step 1: Clean the seeds thoroughly of all remaining pumpkin.

Step 2: Boil the seeds in hot water and salt for 10 minutes.

Step 3: Drain and pat dry with a paper towel.

Step 4: Preheat the oven to 325. Spread the seeds onto a baking sheet so that they are in a single layer and drizzle them with olive oil and your favorite seasoning (Old Bay!).

Step 5: Bake for 10 minutes, stir and add more seasoning to taste. Return to the oven for another 8 minutes or until browned.

Step 6: Let cool and serve!


Balsamic Roasted Sweet Potatoes

These sweet potatoes are perfectly crispy, salty and sweet at the same time. You might want to double up the recipe so that your kids don’t try to lick the bowl.


What you’ll need:

4-5 sweet potatoes, cut into ½ in cubes

4 tbsp olive oil

1 cup brown sugar

4 tbsp butter

1 cup balsamic


What to do:

Step 1: Preheat oven to 350 degrees.

Step 2: In a large pan, heat butter and olive oil over medium heat until bubbling slightly.

Step 3: Add brown sugar to the pan and stir. Once the sugar begins to boil, add balsamic. Reduce heat to low and simmer for 1 minute.

Step 4: In a large mixing bowl, toss sweet potato cubes and the balsamic and sugar mixture until all cubes are well coated.

Step 5: Pour contents of the mixing bowl onto a foil-covered and greased baking sheet. Spread the potatoes evenly.

Step 6: Roast potatoes in the oven for 45 minutes, stirring every 15 minutes to flip the cubes. Potatoes should be evenly browned.

Step 7: Serve immediately hot!



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