With fall in full swing in Northern Virginia, I have been searching for all my fall recipes to make. It’s the season of comfort food (did you catch my lighter version of fall comfort food post here?) but that doesn’t mean comfort food has to be unhealthy. I picked up some of my favorite fall vegetables at Trader Joe’s the other week to create the most delicious roasted fall vegetable pasta. This pasta truly captures all the flavors of the season and I couldn’t be more excited for it!
I’ve been on a real kick with the sheet pan and crockpot dinners lately. I love how simple both cooking methods are! For the crockpot, two weeks ago I shared a Loaded Baked Potato Soup that I have made countless times and this week it’s all about the sheet pan dinner. I wanted to incorporate some of my favorite fall vegetables into a dinner a few weeks ago and came up with this delicious and healthy mix of fall flavors for the ultimate fall sheet pan dinner.
Crockpots are a lifesaver on weeknights or any day with a busy schedule. At least once a week, I try to make something for dinner in the crockpot. I love being able to throw the ingredients in and just let it cook. Lately, I’ve been on a real soup kick — it’s the perfect warm dinner for a cool fall day. And I couldn’t think of a better way to kick off November than sharing a roasted butternut squash soup with all of you!
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