Autumn is a season of gathering, cooking and spreading thanks. It’s also a great time to dust off your favorite cool-weather recipes. We’re rounding up a few fan favorites from our culinarians!

Chef Serge’s Southwestern Chili with Butternut Squash

Nutrition Spotlight:

  • Butternut squash is loaded with an important antioxidant, beta-carotene. (It’s orange color gives that away!)
  • One serving of butternut squash is almost 90% water, which can help keep you hydrated.
  • In general, spices add flavor to foods with little to no sugar, calories or salt. They also provide beneficial properties including antioxidant and food preservation.


  • 1 tablespoon olive oil
  • 1 carrots, chopped
  • 1 onion, chopped
  • 1 poblano or bell pepper, chopped
  • 1 cup butternut squash
  • 1/2 pound ground beef
  • 2 tablespoons tomato paste
  • 2 15-ounce cans black beans, rinsed
  • 1/2 cup corn kernels
  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • 1 tablespoon smoked paprika
  • 1 tablespoon adobo chipotle
  • kosher salt & black pepper
  • 1/2 cup grated cheddar cheese (for garnish)
  • 2 scallions, sliced or cilantro (for garnish)


  1. Heat the oil in a large saucepan over medium-high heat. Add the carrots, onion, butternut squash and poblano and cook, stirring, for 3 minutes.
  2. Add the beef and cook, breaking it up with a spoon, 3-5 minutes.
  3. Add the tomato paste and cook, stirring, until it is slightly darkened, 1 minute.
  4. Stir in the beans, chili powder, cumin, smoked paprika, chipotle, 3 cups water, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
  5. Simmer over medium heat until the vegetables are tender, 8-10 minutes. Stir in the corn.
    Divide the chili among bowls and top with the cheddar and scallions.

Chef Kim’s Apple & Sweet Potato Hash

Nutrition Spotlight:

  • Apples are delicious, low in calories, a natural mouth freshener and full of fiber and other health promoting nutrients. One apple has five grams of fiber.
  • Don’t peel your apple. Two thirds of the fiber and lots of antioxidants are found in the peel. Antioxidants help to reduce damage in cells, which can trigger some disease.
  • Sweet potatoes are nutrient powerhouses with vitamin C, fiber, potassium, vitamin E, iron, magnesium and phytochemicals like beta-carotene and lutein.
  • One medium sweet potato can give you your entire day’s supply of vitamin A.


  • 4 slices thick-cut bacon (Black Forest, if you can find it)
  • 1 medium sweet potato (skinned if preferred)
  • 1 granny smith apple
  • 1 teaspoon thyme
  • Salt & pepper
  • 1 tablespoon butter
  • 2 eggs


  1. Slice the sweet potato and apple into 1/2 to 1-inch chunks.
  2. Place the bacon in a skillet. Turn the burner on to medium. Fry the bacon so it’s just beginning to crisp on the bottom, then flip and cook an additional minute or so.
  3. Remove and place on a paper towel lined plate, set aside.
  4. Add a small amount of butter to the pan. Place the sweet potato and a pinch of salt into the skillet and sauté until soft, about 5 minutes. Add the apples.
  5. In the meantime, chop the bacon. When the sweet potato and apples are nearly done, return the bacon to the skillet and sprinkle the thyme, salt and pepper in.
  6. To cook the eggs, push the hash around and create two wells. Add a bit of butter to each well to help the eggs fry and prevent sticking.
  7. Crack an egg into each well and cook to your preference.
  8. Serve immediately & enjoy!

Chef Shane’s Dessert Apple Bacon Tacos

Nutrition Spotlight:

  • In addition to being an antioxidant, anti-inflammatory, antidiabetic, antimicrobial, anticancer, lipid-lowering and cardiovascular-disease-lowering compound, cinnamon has also been reported to have activities against neurological disorders such as Parkinson’s and Alzheimer’s diseases.
  • Cinnamon contains large amounts of highly potent polyphenol antioxidants.
  • Cinnamon has been shown to help improve the body’s sensitivity to insulin which can have a positive impact on blood sugar control.


  • 1 can condensed milk for the dulce de leche

For the taco shell:

  • 6 8-inch flour tortillas
  • 1 cup sugar
  • 2 tablespoons cinnamon
  • 1/2 cup ground oats

For the filling:

  • 15 oz. ricotta
  • 2 teaspoons lemon zest
  • 1 teaspoon vanilla
  • 1 teaspoon sugar

For the apple candy crisp:

  • 2 oz. butter
  • 5 medium apples, peeled
  • 1/2 cup brown sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1 cup sliced almonds
  • 2 teaspoons brandy
  • 1/2 teaspoon ginger powder
  • 1 teaspoon salt
  • 1/4 pound Applewood bacon


  1. To made the Dulce de leche, start with boiling water in a sauce pan with enough water to place your can of condensed milk into and be covered. Boil for two hours.
  2. When two hours has passed, remove the can from the water and pour your Dulce de leche into a nice serving vessel. Set aside.
  3. To make the taco shells, put your oats into a food processor and chop until they are minced well.
  4. Mix the ground oats with the cinnamon and sugar in a shallow pan.
  5. Heat oil on the stove and once it’s hot, lay in a tortilla to fry on each side.
  6. Once done, pull it out using tongs and dredge it in the cinnamon, sugar, oat mixture and fold it over immediately to form the taco shape.
  7. Place it on a plate to rest until you’re ready to build your tacos.
  8. Repeat with all 8 tortillas.
  9. For the filling, mix ingredients in a small bowl until incorporated. Cover and let rest in the fridge.
  10. For the apple candy crisp, chop your bacon into 1/2 inch pieces and sauté until browned. Drain the bacon fat and continue to cook.
  11. Peel and seed your apples, cut into pieces and add to the pan.
  12. Add and seed your apples. Cut into pieces and add to the pan.
  13. Add all remaining ingredients, except the brandy, continue to brown.
  14. When seared, add the brandy and stir until the alcohol sears off, remove from heat and let sit for 5 minutes.
  15. Now, time to build the tacos! Take the taco shell and spoon in that beautiful ricotta mixture on the bottom (about 3/4 inch high in the shell).
  16. Next, add the apple bacon candy,.
  17. Finally, spoon the Dulce de leche over the top and sprinkle with powdered sugar.

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