These meals are proof that heathy doesn’t have to be boring. From grain bowls to squash boats to sweet potato dishes, there are plenty of healthy, delish recipes to get you through fall without totally undoing your summer health strides.

Stuffed Acorn Squash
All our favorite fall flavors come together in this surprisingly easy and super flavorful stuffed acorn squash. For a vegetarian variation, sub out sausage for shiitakes or button mushrooms sautéed in butter or olive oil.

INGREDIENTS
3 small acorn squash
3 tbsp. extra-virgin olive oil, divided
Kosher salt
Freshly ground black pepper
1 c. farro (what is farro?)
2 c. plus 2 tablespoons apple cider, divided
2 sprigs fresh thyme
1/2 lb. sweet Italian sausage
1/2 yellow onion, chopped
2 stalks celery, chopped
2 cloves garlic, minced 
1 tbsp. fresh thyme, chopped
1 bunch kale, stems removed and chopped

DIRECTIONS

1. Preheat oven to 400°. Cut each end off squash and halve. 
2. Use a spoon to remove seeds and brush all over with 2 tablespoons olive oil. Season with salt and pepper and roast until tender, 30-35 minutes. 
3. Meanwhile, make farro: in a medium sauce pan, combine farro with 2 cups cider, 1 cup water, and thyme sprigs. Bring to a simmer and cook, stirring occasionally, until liquid is evaporated and farro is tender, 25 to 30 minutes. If your liquid is evaporated and farro is not yet tender, add more water a ¼ cup at a time. Remove thyme sprigs.
4. Meanwhile, make filling: in a large skillet over medium heat, heat remaining oil. Add sausage and cook, breaking up with a wooden spoon and stirring occasionally until golden and cooked through, 5 minutes. Remove sausage with a slotted spoon onto a paper-towel lined plate.
5. Drain most fat from the skillet, reserving about 1 tablespoon for cooking. Add onion and celery and cook until soft, 6 minutes. Season with salt and pepper. Add garlic and chopped thyme and cook until fragrant, 1 minute more.
6. Add kale and cook, stirring frequently. Add remaining 2 tablespoons cider after 4 minutes of cooking, then cook 4 minutes more, or until kale is tender.
7. Add cooked farro and sausage to skillet with vegetables and stir to combine. Taste and adjust seasoning as needed. Divide mixture among the 6 squash halves. Switch oven to broil and broil until tops are golden and filling is warmed, 2 to 3 minutes.

Buddha Bowls
The beauty about grain bowls is that they’re infinitely adaptable. You can roast just about any veggie and it’ll taste amazing in this recipe. You’re not gonna want to skip the peanut butter dressing though. It’s insanely addictive and sure to be a new favorite if you’ve never tried it. 

INGREDIENTS
1 large sweet potato, peeled and cut into 1/2-inch cubes
1 large red onion, diced
3 tbsp. extra-virgin olive oil, divided
Kosher salt
Freshly ground black pepper
1 lb. boneless, skinless chicken breasts
1/2 tsp. garlic powder
1/2 tsp. ground ginger
1 small clove garlic, minced
2 tbsp. creamy peanut butter
1/4 c. Juice of 1 lime1 tbsp. low-sodium soy sauce
1 tbsp. honey
1 tbsp. toasted sesame oil
4 c. cooked brown rice
1 avocado, thinly sliced
2 c. baby spinach
1 tbsp. Freshly chopped cilantro, for garnish
1 tsp. Toasted sesame seeds

DIRECTIONS

1. Preheat oven to 425°. On a large baking sheet, toss sweet potatoes and onion with 1 tablespoon of oil and season with salt and pepper. Bake until tender, 20 to 25 minutes. 
2. Meanwhile, in a large skillet over medium- high heat, heat 1 tablespoon of oil. Season chicken with garlic powder, ginger, salt, and pepper. Cook until golden and no longer pink, 8 minutes per side. Let rest 10 minutes, then slice.
3. In a small bowl, whisk together garlic, peanut butter, lime juice, soy sauce, and honey. Whisk in sesame oil and remaining 1 tablespoon olive oil until smooth.

Divide rice among four bowls and top each with sweet potato mixture, chicken, avocado, and baby spinach. Sprinkle with cilantro and sesame seeds and drizzle with dressing before serving.

Sweet Potato Salad
You’ll love this salad warm, straight from the oven. But it’s also very good at room temperature one (two or three) days later. You can bulk it up with leafy greens like baby spinach, put it in a wrap, or even top it with a fried egg.

INGREDIENTS
3 large sweet potatoes, peeled and cubed (about 2 lb.)
1 small red onion, thinly sliced into half moons
2 tbsp.extra-virgin olive oil
Kosher salt
Freshly ground black pepper
1/2 c. dried cranberries
1/2 c. crumbled feta
1/4 c. freshly chopped parsley

FOR THE DRESSING
2 tbsp. apple cider vinegar
1 tbsp. Dijon mustard
1 tbsp. honey
1/2 tsp. ground cumin
1/4 tsp. ground paprika
1/4 c. extra-virgin olive oil

DIRECTIONS

1. Preheat oven to 400°. On a large rimmed baking sheet, toss sweet potatoes and red onion in oil then season with salt and pepper. 
2. Distribute them evenly on sheet in a single layer. Bake until tender, about 20 minutes. Let cool for 10 minutes then transfer to a large bowl.
3. Meanwhile, make dressing: In a small bowl or in a medium liquid measuring cup, whisk together vinegar, mustard, honey, and spices. Gradually pour in oil, whisking constantly until emulsified. Season with salt and pepper. 
4. Toss sweet potatoes with dressing, cranberries, feta, and parsley. Serve warm or at room temperature.