Craving an Easy Fall Dinner? - Bergen Moms Network


Fall is here and that means it’s apples & cinnamon season! Our Friend Robin from Power of Food Education shares a delicious healthful recipe to warm you up on a rainy day!


Nothing says fall like cinnamon, which contains many anti-inflammatory benefits and is excellent for reducing the risk of diabetes and high blood sugar. Use it with butternut squash, which is full of beta-carotene and Vitamins A & C to boost immunity and promote eye & bone health and tissue repair. Butternut squash is a starchy vegetable that, when roasted, caramelizes and tastes sweet and super satisfying.


This recipe also uses apples, which, along with the squash, are high in fiber to keep you full and satisfy your cravings. You’ll also get a ton of protein & omega-3s from the yogurt, nuts, and seeds to keep your blood sugar stable and provide you with long-lasting energy.


2 lbs butternut squash (buy the pre-cubed so you don’t saw off your hand)

1 lb Granny Smith apples

1 Tbsp olive oil

2 onions, chopped

4 tsp garlic, chopped

2 c organic reduced-sodium chicken broth

2 cups plain yogurt – coconut or cashew would work best–@anitasyogurt or @foragerproject are favorites

Pumpkin seeds, sunflower seeds, roasted almonds

Sprinkling of black pepper and cinnamon

*optional toppings: fresh apple slices, shredded unsweetened coconut


  1. HEAT oven to 400°F.
  2. PEEL and core the apples and cut into wedges.
  3. PLACE pre-cubed squash and apples on large baking sheet sprayed with coconut oil spray. Roast, turning apples, until squash is tender and apples are golden brown, 25 min for apples and 45 min for squash.
  4. HEAT 1 tbsp olive oil in pot over medium heat. Add the onions and garlic and cook 6 min.
  5. ADD the chicken broth. Bring to a simmer.
  6. STIR in the yogurt and keep mixing until soup becomes thick.
  7. SCOOP half of squash into blender or immersion blender with half of apples and half of broth mixture. Puree until smooth. Repeat with remaining ingredients.
  8. SEASON soup to taste. Throw in cinnamon. Serve in bowls, topped with fresh apple slices, pumpkin seeds, almonds and unsweetened coconut shavings.

For more healthful tips follow Robin @poweroffoodeducation on instagram!

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