This week's recipe roundup is all about plant-based fall foods. Think butternut squash soup, roasted veggies and pumpkin tacos.
(6) updates to this series since
From the creamy, nutty butternut squash to the hint of sweetness from apple cider, this recipe highlights the best flavors of fall.
Pumpkin isn't just limited to desserts. Make this recipe vegetarian by substituting chorizo for a veggie or plant-based protein source like soyrizo or spicy black beans.
Tossing Brussels sprouts in a vinaigrette takes them to a whole new level that pairs well with this cabbage-like green.
The concentrated heat from the air fryer halves the time it would take to roast beets in the oven, and your results will be even crispier.