Cozy pumpkin pasta made with puree pumpkin, pasta water, coconut milk, tomato paste, shallots, garlic, cayenne, nutmeg, and more!

Make these butternut squash stuffed shells for a seasonal, vegetarian, comforting dinner. Shells loaded with butternut squash, ricotta, parmesan, spinach, and topped with garlic parmesan sauce!

This charcuterie board is full of seasonal fall treats and spooky halloween decor. Don’t forget to use your halloween cookie cutters on the cheese!

A fall twist on a classic crumble topping coffee cake! The pumpkin adds some great flavor, and it’s the perfect fall breakfast or brunch. The cinnamon crumble topping pairs perfect with the moist pumpkin cake.

These donuts are easy to make and packed with chai flavor! They’re ready in under 30 minutes, so what are you waiting for? The chai spice mix, melt in your mouth donut is the perfect fall dessert.

This is the perfect fall side salad. Loaded with apple, pomegranates, candies pecans, and goat cheese (leave that off to make it vegan) and you’re all set! A great Thanksgiving side salad or for any fall dinner.

This vegan buddha bowl is one of my favorite things to eat! It is full of vegetables, protein, crunch, and flavor. The roasted sweet potato, crispy kale, and crunchy chickpeas give great texture and the cilantro chimichurri packs so much flavor!