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  • Writer's picturebreadandkaleenthusiast

Fall Recipe Duo

There are obviously a lot of fall flavors that come to mind (hello, PSL), but one of my favorite combos during the fall is butternut squash+kale+pancetta. It is comforting, versatile, and nutritious all at once. This is why I decided to share two new recipes featuring my favorite fall trio. The Fall Meal Bowl is perfect to meal prep for a nutritious lunch to keep you feeling your best during the holiday season (hello, food comas). The Fall Flatbread has become our go-to for family pizza nights which are now even better thanks to a little thing called Disney+.

The best thing about these recipes is that so many of the ingredients overlap so you just buy everything once then get two great meals. Buying tip: Costco sells frozen organic butternut squash that contains a few 1 lbs bags of squash cubes. I always have this on hand especially since it makes an easy steamed side for Lou's meals!

Fall Meal Bowl


  • 1 tbsp olive oil

  • 1/2 lbs frozen butternut squash cubes (fresh works too, but I love frozen veggies because the water helps steam them in the pan- if using fresh add 1 tbsp of water to steam)

  • 1 cup chopped kale

  • 1/4 cup chopped pancetta

  • 1/2 tsp garlic

  • 1/4 cup quinoa- pre-cooked*

  • 1 fried egg

  • salt+pepper to taste

*I batch cook 2 cups of quinoa at the start of the week then freeze in ice cube trays to reheat at 30 second intervals in the microwave for meal bowls)

1) Heat olive oil over medium heat.

2) Saute garlic 1-2 minutes until fragrant.

3) Add butternut squash and cover. Cook for 5 minutes.

4) Add pancetta and stir.

5) Cook for 2 minutes stirring a couple of times.

6) Add kale and continue cooking until kale wilts (about 3-5 minutes).

7) Add quinoa and s+p to taste. Stir until everything is well combined.

8) Top with fried egg and enjoy.

Fall Flatbread


  • 1/2 cup frozen butternut squash cubes

  • 1 pizza crust (my fav comes from Trader Joes in a 2 pack)

  • 1 tbsp olive oil

  • 1/2 tsp garlic powder

  • 1/2 tsp oregano

  • 1/4 cup pancetta

  • 1/2 cup kale

  • 1/2 cup ricotta

  • shredded parmesan

  • avocado or olive oil spray

  • salt+pepper to taste

1) Preheat oven to 400 degrees.

2) Arrange butternut squash evenly in the middle of a baking sheet that is lightly sprayed with avocado or olive oil. Salt to taste.

3) Bake for 5-8 minutes or until tender.

4) Remove butternut squash and let cool. Once cool, cut into 1/4 inch pieces if larger.

5) Preheat oven to 425 degrees.

6) Drizzle pizza crust with olive oil and use brush to spread evenly.

7) Sprinkle crust with s+p, garlic powder, and oregano.

8) Evenly spread ricotta then top with kale, pancetta, and butternut squash. Sprinkle with parmesan.

9) Bake for 8 minutes (for Trader Joe's pizza crust- adjust time if using different crust).

10) Remove from oven, slice, and serve.

I hope you and your family enjoy these easy, delicious fall inspired recipes! If you make either or both, be sure to share them on Instagram so I can see and tag @BreadandKaleEnthusiast!

Hope y'all have very happy Thanksgivings!


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