Easy Fall Meals

Fall harvest is the perfect time to sneak more veggies into your kiddo's lunch! This season’s produce is packed with some of the sweetest, most flavorful veggies that make meals extra tasty with minimal effort. Try these cozy recipes to keep little bellies warm and happy all season long. 

CREAMY BUTTERNUT SQUASH PASTA 

Butternut squash makes the perfect base for a creamy pasta dish that kids can’t resist.  Its naturally sweet, velvety texture blends into a smooth sauce that’s packed with flavor and nutrients, including plenty of vitamins A & C. Pack it up in an Insulated Container to keep warm until lunchtime. 

Ingredients

1 butternut squash, cubed (about 4 cups) 

1 small onion, chopped

2 tablespoons butter or olive oil

1/2 teaspoon salt

1/4 cup Parmesan cheese (optional)

8 ounces pasta 

Directions

1. Heat butter (or olive oil) in a medium pot.

2. Add cubed butternut squash, onion, and 2 cups water, and salt. The water should cover the squash. Simmer for about 20 minutes until squash is tender.

3. Cook pasta according to your liking. Reserve some of the cooking water. 

4. Purée the cooked squash in a food processor along with the Parmesan cheese, if using. 

5. Adjust the consistency. If it is too thick, use reserved pasta water to thin out.  If the sauce is too thin, return it to the pot and reduce for several minutes. 

6. Toss the sauce with pasta and top with additional parmesan cheese for serving.

7. Store leftover sauce in a Storage Container. 

DELICATA SQUASH QUESADILLAS

Delicata squash adds a sweet, nutty twist to quesadillas that kids will love! The skin is edible so they are simple to prepare, too. Stuffed into tortillas with gooey cheese makes for a delicious meal packed with fiber, potassium, and vitamin C.  Enjoy them at room temperature or pack them in an Explorer Leakproof Lunch Box for reheating. 

Ingredients

1 delicata squash

1 tablespoon butter or olive oil

1 tablespoon brown sugar

⅓ cup water

Directions

1. Preheat oven to 300°

2. Cut squash lengthwise, remove seeds, and cut into ¼ inch thick slices.

3. Heat butter or olive oil in a sauté pan. Add squash and cook, while stirring, for about 5 minutes. Add water and brown sugar and cook, while stirring, for 3 minutes until water is reduced. 

4. Place tortillas on a parchment paper lined baking sheet. Fill one half of each tortilla with squash and cheese. 

5. Bake 5 minutes until cheese is melted. 

6. Fold over and press. 

AUTUMN MASH

Turn root vegetables into a creamy,  colorful dish that’s both nutritious and delicious. Smooth, buttery, and naturally sweet, this veggie mash is a fun twist on the classic that even picky eaters will enjoy! This heats up well at lunchtime in the Explorer Leakproof Lunch Box. 

Ingredients

3 cups of any combination of chopped: carrot, parsnip, sweet potato, turnip, butternut squash

2 cups baby spinach, chopped

2 tablespoons butter

¼ cup milk

1/4 cup Greek yogurt 

Directions

1. Add vegetables into a pot and cover with water. Season with 2 teaspoons of salt and bring to a boil. 

2. Lower heat and cook for about 15 minutes until the vegetables are soft.

3. Drain and pat the vegetables dry.

4. Add the cooked vegetables to a bowl and mash. Mix in the butter, milk, and yogurt. Stir in the spinach. Add more yogurt or milk to achieve desired taste & consistency. Make it as smooth our chunky as you like!

5. Pack your leftovers in Glass Storage Containers for easy reheating.

VEGGIE MASH PANCAKES

You’ll want to make extra Autumn Mash just to make these pancakes that are perfect for lunch boxes and taste equally as good at room temperature as they do warm.

Ingredients

1 cup leftover autumn mash, chilled

1 egg

2 tablespoons flour

1 tablespoon olive oil or avocado oil

Dash of salt

Directions

1. Combine and mix leftover mash, egg, flour, and salt in a bowl.

2 .Heat oil in a frying pan.

3. Scoop out 2 tablespoons of the mixture and form into patties.

4. Over medium heat, cook for 2-3 minutes on each side until browned.

5. Rest on a paper towel before packing in a lunch box.

*Makes 6 pancakes