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6 Easy & Healthy Recipes To Try This Fall

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    Fall, glorious fall! From the changing of the leaves to the pumpkin spice lattes, it's hard to keep tabs on all the things we love about it. Easier to identify is our singular favorite: the comfort food. Roasted butternut squash, oven-fresh apple pastries, and even herb-heavy pastas are in season. The only tricky part is doing these treats justice with our slightly less-than-expert level of cooking experience.

    So, we were especially stoked to discover a source for totally workable recipes that hit our cozy-fall sweet spots while still being healthy enough to put in heavy rotation. We scoured the web for the crème de la crème and picked six flavor-packed dishes developed by Weight Watchers to share with you — not before we tried 'em ourselves, of course. If you don't think you've got the skills to whip up Apple-Raisin Sourdough Stuffing or Honey- & Cheese-Stuffed Figs, well, prepare to be proven completely wrong. Deliciously wrong.


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  2. Photographed by Mike Garten.

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    Honey- & Cheese-Stuffed Figs
    Serves 8 (yields 4 fig halves per serving)

    Ingredients
    16 medium fresh figs, washed and patted dry, each sliced in half lengthwise
    6 tbsp part-skim ricotta cheese
    2 tbsp soft-type goat cheese, such as chèvre
    2 tbsp fresh thyme leaves
    2 tbsp honey
    1/2 tsp freshly ground black pepper, or to taste

    Instructions
    1. Place figs on a large serving platter, cut-side up.
    2. Combine the cheeses and thyme in a small bowl.
    3. Spoon about 3/4 teaspoon of the cheese mixture over each fig half.
    4. Drizzle with honey and sprinkle with pepper.

  3. Photographed by Mike Garten.

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    Spice-Roasted Butternut Squash & Onions
    Serves 6 (yields about 3/4 cup per serving)

    Ingredients
    Cooking spray
    2 1/4 lbs fresh, uncooked butternut squash, peeled and cut into 1-inch chunks
    1 medium uncooked red onion, halved and thinly sliced
    1 tbsp olive oil
    1 tsp garam masala
    1/2 tsp kosher salt
    1/8 tsp freshly ground black pepper, or to taste
    3 tbsp chopped fresh cilantro

    Instructions
    1. Preheat your oven to 400ºF, and coat a large nonstick baking sheet with cooking spray.
    2. Place the squash and onion on your prepared baking sheet; drizzle with oil, and toss to coat.
    3. Then, sprinkle with garam masala, salt, and pepper, and toss to coat.
    4. Roast the mixture, tossing it about halfway through cooking, until the squash and onions are tender and slightly browned, about 25 minutes.
    5. Transfer the vegetables to a serving platter or bowl, sprinkle with cilantro, and toss to coat.

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    Pasta With Butternut Squash & Sage
    Serves 4 (yields about 1 1/2 cups of pasta with 1 tsp of Parmesan per serving)

    Ingredients
    Cooking spray
    20 oz fresh, uncooked butternut squash, peeled and cut into 3/4-inch chunks
    8 oz uncooked bow tie pasta
    1/8 tsp table salt, for cooking pasta
    1 cup low-fat buttermilk
    1/2 tsp table salt
    1/2 tsp freshly ground black pepper, or to taste
    5 1/3 tbsp grated Parmesan cheese, Parmigiano Reggiano recommended, divided (1/4 cup plus 4 tsp)
    3 tbsp minced fresh sage

    Instructions
    1. Preheat oven to 375ºF, and coat a baking sheet with cooking spray.
    2. Place the squash on your prepared baking sheet and roast until tender and starting to caramelize, about 25 to 30 minutes.
    3. Bring a large pot of salted water to a boil. After the squash has been roasting for about 15 minutes, cook the pasta according to package directions. Then, drain it and return it to the pot.
    4. Add squash, buttermilk, salt, and pepper to the pot. Toss it over low heat to warm through, about 1 minute.
    5. Remove mixture from heat, and add 1/4 cup of Parmesan cheese and sage; toss to mix and coat.
    6. Spoon about 1 1/2 cups of pasta into each of 4 serving bowls.
    7. Top each with 1 teaspoon of the remaining Parmesan cheese and serve immediately.

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    Pork Loin With Honey, Apples, & Thyme
    Serves 8 (yields 2 pork slices plus 1/2 cup vegetables and sauce per serving)

    Ingredients
    2 tbsp unsalted butter
    3 medium firm, tart green apples, peeled, cored, and thinly sliced
    1 medium uncooked yellow onion, halved and sliced into thin half-moons
    2 tbsp apple cider vinegar
    2 tbsp honey
    4 sprigs fresh thyme
    2 1/2 lbs uncooked lean boneless pork loin
    1/4 tsp mild paprika
    1/4 tsp table salt
    1/4 tsp black pepper

    Instructions
    1. Melt the butter in a large skillet set over medium heat.
    2. Add the apples and onion; cook, stirring often, until they soften, about 5 minutes.
    3. Scrape the contents of the skillet into a 5- to 6-quart slow cooker.
    4. Add the vinegar, honey, and thyme sprigs; toss well.
    5. Set the skillet back over medium heat, add the pork, and brown on all sides, turning often, about 6 minutes.
    6. Set the pork into the vegetables in the slow cooker; sprinkle with paprika, salt, and pepper.
    7. Cover and cook on low for 7 hours or until the pork is cooked through.
    8. Transfer the pork to a large cutting board. Let cool for 5 minutes, and then cut into 16 slices.

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    Apple-Raisin Sourdough Dressing
    Serves 12 (yields about 1/2 cup per serving)

    Ingredients
    Cooking spray
    9 medium-sized slices sourdough bread, stale
    3 large Granny Smith apples, peeled and coarsely chopped
    3/4 cup raisins or dried cranberries
    4 medium-sized ribs uncooked celery, finely chopped
    1 small uncooked onion, finely chopped
    2 tsp chicken seasoning
    1 cup canned chicken broth

    Instructions
    1. Preheat oven to 325°F, and coat a 2-quart casserole dish with cooking spray.
    2. Tear 6 pieces of bread into small pieces, put them into a food processor, and chop into coarse crumbs.
    3. Cut the remaining 3 slices of bread into 1/2-inch cubes.
    4. Place the crumbs and cubes in a large bowl, and add the remaining ingredients, except the broth.
    5. Toss to mix well; slowly add the broth as you continue tossing.
    6. Loosely spoon the stuffing into the casserole dish.
    7. Bake the dish uncovered until heated through and lightly browned on top, about 45 minutes.