As autumn paints the world in warm hues and crisp air, it’s the perfect time to savor the seasonal bounty with delightful paleo fall recipes. In this blog, we’ll take a deeper dive into a wide array of enticing dishes, allowing you to embrace the distinctive tastes of fall while adhering to your Paleo Diet. From hearty stews to mouthwatering desserts, every bite is a guilt-free pleasure. So, let’s explore the world of these palatable paleo fall recipes!

Fall-Inspired Paleo Meals: 7 Delicious Paleo Fall Recipes

As the air turns crisp and the leaves start to fall, it’s the perfect time to infuse your Paleo diet with the warm and cozy flavors of autumn with paleo fall recipes. From hearty stews to sweet treats, here are seven fall-inspired Paleo fall recipes to tantalize your taste buds.

1. Butternut Squash and Sage Soup

Ingredients: 1 medium butternut squash peeled and cubed, 2 cups chicken or vegetable broth, 1 onion chopped, 2 cloves garlic minced, 2 tablespoons fresh sage leaves, 2 tablespoons olive oil, Salt and pepper to taste.

Instructions: In a large pot, sauté the chopped onion and minced garlic in olive oil until fragrant. Add the cubed butternut squash and fresh sage leaves. Cook for a few minutes. Pour in the broth and let the mixture simmer until the squash is tender. Use an immersion blender to puree the soup until smooth. Season with salt and pepper. Serve hot.

2. Balsamic-glazed Brussels Sprouts with Bacon

Ingredients: 1 lb Brussels sprouts trimmed and halved, 4 slices of Paleo-friendly bacon chopped, 2 tablespoons balsamic vinegar, 1 tablespoon olive oil, Salt and pepper to taste.

Instructions: Cook the chopped bacon in a skillet until crispy. Remove and set aside. In the same skillet, add olive oil and Brussels sprouts. Sauté until they become tender and slightly browned. Drizzle balsamic vinegar over the Brussels sprouts and cook for a few more minutes.

Season with salt, pepper, and the cooked bacon. Serve hot. 

3. Apple and Pecan Stuffed Acorn Squash

Ingredients: 2 acorn squashes, halved and seeds removed, 2 apples diced, 1/2 cup pecans chopped, 2 tablespoons maple syrup (or honey for strict Paleo), 1 teaspoon cinnamon, 2 tablespoons coconut oil, Pinch of salt.

Instructions: Preheat your oven to 375°F (190°C). Rub the acorn squash halves with coconut oil and place them face down on a baking sheet. Roast for about 30 minutes or until they’re tender. In a bowl, combine diced apples, chopped pecans, maple syrup (or honey), cinnamon, and a pinch of salt. Fill the roasted acorn squash halves with the apple and pecan mixture. Return to the oven for an additional 10-15 minutes until the filling is warm and slightly caramelized.

4. Pumpkin and Sage Pasta

Ingredients: 1 spaghetti squash, 1 cup canned pumpkin puree, 1/4 cup coconut milk, 2 tablespoons fresh sage leaves chopped, 2 cloves garlic minced, Salt and pepper to taste.

Instructions: Preheat your oven to 375°F (190°C). Cut the spaghetti squash in half lengthwise, remove seeds, and place it face down on a baking sheet. Roast for about 45 minutes or until you can easily scrape the flesh with a fork to create “spaghetti” strands. In a saucepan, combine pumpkin puree, coconut milk, fresh sage, and minced garlic. Heat over low until warm. Season the sauce with salt and pepper. Pour it over the cooked spaghetti squash.

5. Maple-Glazed Carrots

Ingredients: 1 lb baby carrots, 2 tablespoons maple syrup, 2 tablespoons ghee (clarified butter) or coconut oil, Salt and pepper to taste.

Instructions: In a skillet, melt ghee (or coconut oil) over medium heat. Add the baby carrots and sauté until they start to caramelize and become tender. Drizzle maple syrup over the carrots and cook for a few more minutes. Season with salt and pepper. Serve hot.

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Autumn Paleo Recipes | Paleo Fall Recipes

Butternut Squash Soup: Picture yourself sipping on a velvety bowl of butternut squash soup, infused with the warm embrace of savory spices – the ultimate comfort for those chilly autumn evenings.

Roasted Root Vegetables: Combine the earthy goodness of carrots, sweet potatoes, and parsnips, and roast them to perfection with a drizzle of olive oil and a sprinkle of aromatic herbs for a hearty, nutritious side dish.

Apple Cinnamon Pancakes: Wake up to a stack of fluffy, grain-free pancakes, exude the delightful aroma of fresh apples and the warmth of cinnamon.

Pumpkin Chili: When the autumn breeze starts to nip, a hearty and spiced pumpkin chili is just the thing to satiate your craving for a warm and satisfying meal.

Seasonal Paleo Dishes

When fall arrives, it brings a treasure trove of flavors and ingredients that can be incorporated into your paleo fall recipes. Here are some delectable seasonal Paleo dishes to savor the autumn vibes.

Stuffed Acorn Squash: Halves of acorn squash, hollowed and filled with a delicious mixture of ground meat, veggies, and the finest Paleo-approved spices, make for a memorable and nutritious dinner.

Brussels Sprouts with Bacon: Elevate the humble Brussels sprout with crispy, savory bacon, roasted to perfection for an unbeatable combination of flavors.

Paleo Apple Crisp: Satisfy your sweet tooth with this delectable dessert. Sliced apples, artfully topped with a crumbly, almond flour-based crust, create a dessert that’s both indulgent and Paleo-friendly.

Balsamic Glazed Salmon: Dive into a dish where the seasonal flavors shine brightly – succulent salmon, graced with a drizzle of tangy balsamic glaze.

Final Thoughts on Paleo Fall Recipes

These meticulously curated paleo fall recipes invite you to fully savor the essence of autumn, all while staying true to your commitment to a wholesome lifestyle. With the vibrant colors and tastes of fall as your muse, you can indulge in the hearty stews, sweet treats, and savory dishes featured here. This season, let your culinary creations embrace the warmth and richness of the season. Happy cooking and even happier eating with paleo fall recipes!

Also Read:- 8 Best Paleo Recipes for Weight Loss!

Neha Pant