Autumn might mean shorter days and chillier temperatures, but this season also brings out colorful leaves, crisp air, and cozy days to enjoy fresh fall — and liver-healthy — produce, including: squash, gourds and a variety of root crops. Squash — with its rich variety — is high in vitamin A, which supports the immune system and helps the body’s various organs, including the liver, to function properly. Pumpkin contains antioxidants such as alpha-carotene, beta-carotene, and beta-cryptoxanthin that help the liver in detoxifying chemicals. Crops of root vegetables like sweet potato are great sources of vitamins C and A, which are key to both a healthy immune system and efficient organ function.

Warm up on a cool autumn day — or dig in at a savory Thanksgiving feast — with these delicious recipes featuring robust, nutrient-rich fall ingredients that will also boost your liver health.

Twice-Roasted Sweet Potatoes with Hot Honey from bonappetit.com

INGREDIENTS:

3 medium sweet potatoes or garnet yams, scrubbed (about 3 pounds)

1 Fresno chile (or other red chile types), thinly sliced

¼ cup honey

4 tablespoons unsalted butter

Kosher salt

2 tablespoons apple cider vinegar

DIRECTIONS:

1. Preheat oven to 350°.
2. Poke holes all over sweet potatoes and wrap each in foil.
3. Place on a foil-lined rimmed baking sheet and roast until potatoes are tender, 60–70 minutes (if you have one, use a cake tester to poke right through foil).
4. Unwrap and let sit until cool enough to handle.
5. Increase oven temperature to 450°.
6. Meanwhile, combine chile, honey, and butter in a small saucepan; season with salt. Bring to a simmer over low heat, stirring to combine.
7. Remove from heat and stir in vinegar.
8. Smash sweet potatoes with your palm, then tear into bite-sized pieces (including skin), the more irregular, the better.
9. Place in a large bowl and add half of hot honey (do not include chile as it will burn); season with salt. Arrange pieces skin side down in a single layer on an unlined rimmed baking sheet and roast until browned and crisp around the edges for 20–25 minutes.
10. Drizzle with remaining hot honey, now with chile folded in.

Spaghetti Squash With Meatballs [Vegan] from onegreenplanet.org

INGREDIENTS:

For the Squash:

1 large spaghetti squash

1 tablespoon olive oil

Salt and pepper, to taste

For the Meatballs:

3/4 cup chopped walnuts

1 8-ounce package Cremini mushrooms, sliced

3 large garlic cloves

1/2 medium onion, sliced

1 tablespoon olive oil

1 can white beans

1 tablespoon Italian seasoning

3/4 teaspoon salt

Black pepper, to taste

1/2 teaspoon red pepper

3 tablespoons fresh basil, minced

1/2 cup vegan mozzarella, shredded

1/2 cup vegan cheddar, shredded

1/2 cup vegan Parmesan cheese

For the Sauce:

1 large can tomatoes, crushed

2 garlic cloves, minced

2 tablespoons fresh basil, minced

DIRECTIONS:

1. Preheat oven to 350°F. Place walnuts on lined or sprayed baking sheet and bake for 10 minutes. When finished, remove from oven and do not turn oven off. Slice the spaghetti squash in half and scoop out the soft inside with a spoon. Lightly coat with olive oil and season with salt and pepper. Bake face down for 30 minutes or until tender. Once cooked, set oven to 400°F.
2. In a medium size pot, add minced garlic and cook until translucent. Add a can of crushed tomatoes and basil. Cook for 5 minutes to combine flavors.
3. In a pan over medium heat, add minced garlic and a drizzle olive oil. Cook until translucent. Add the mushrooms, onions, Italian seasoning, and continue to cook for an additional 5-7 minutes.
4. Rinse and drain beans. Lightly smash beans with your hands leaving the majority of it mashed, with a few solid beans. In a large bowl, combine the panko, beans, walnuts, mushroom and onion mixture, red pepper, basil, salt, and pepper. Press the mixture into balls and set aside.
5. In the same skillet over medium-high heat, add a drizzle of olive oil and cook each ball for 5-7 minutes, making sure to rotate in order to cook evenly. Remove spaghetti squash from the oven. Let cool and shred the squash with a fork. Once shredded, add the squash back into the shell, top with red sauce, vegan cheeses, and meatballs. Bake for 5-7 minutes until cheese is bubbly. Serve hot.

Pumpkin Chipotle Soup from allrecipes.com

INGREDIENTS:

2 tablespoons butter

2 tablespoons all-purpose flour

4 cups vegetable stock

1 (29-ounce) can pumpkin puree

2 chipotle peppers in adobo sauce, minced

1 1/2 cups half-and-half cream

2 tablespoons sofrito

1 tablespoon Worcestershire sauce

1 teaspoon salt

1 teaspoon paprika

DIRECTIONS:

1. Melt the butter in a large saucepan over medium heat.
2. Stir in the flour and cook until the flour has turned golden brown, about 3 minutes.
3. Whisk in the vegetable stock and bring to a boil over high heat.
4. Whisk in the pumpkin puree until no lumps remain, then add the chipotle peppers, half-and-half cream, sofrito, Worcestershire sauce, salt, and paprika.
5. Return to a simmer, then reduce heat to medium-low, and cook for 8 minutes until thickened and hot.

Moroccan Pilaf Stuffed Squash [Vegan] from onegreenplanet.org

INGREDIENTS:

For the Stuffed Squash:

1 cup dry couscous

A pinch of saffron (optional)

2 small or medium delicata squash, cut in half lengthwise

3 medium parsnips, peeled and chopped into large pieces

4 medium carrots, peeled and chopped into large pieces

2 large red bell peppers, cut into large pieces

1 tablespoon harissa paste

2 teaspoon fresh ginger, grated

4 scallions, diced

2 tablespoons toasted sesame seeds (optional)

1/3 cup slivered almonds, toasted

1/4 cup fresh dill, chopped

1-2 teaspoons za’atar

1-2 teaspoons ras al hanout spice

Salt, to taste

Olive oil

For the Toppings:

thick Vegan yogurt sprinkled with za’atar

Lemon or lime wedges

Harissa paste

A drizzle of olive oil

DIRECTIONS:

1. Preheat the oven to 400°F. Line 1 large and 1 small rimmed baking sheet with parchment.
2. Brush the cut squash on both sides with olive oil. Sprinkle each cavity with salt, pepper, a sprinkle of ras al hanout and about 1/4 teaspoon of fresh ginger. Place face down on the large baking sheet.
3. Toss parsnips and carrots with olive oil, salt, and pepper. Arrange in a single layer next to the squash. Toss the red pepper with olive oil and salt, place on the small baking sheet. The red pepper will roast for 12-15 min and the other vegetables need about 20-25 minutes, stirring them around halfway through the cooking process.
4. While the vegetables are roasting, prepare the couscous according to package instructions (adding a pinch of saffron if using) and toast the slivered almonds in a dry pan on the stove top, about 3-5 minutes.
5. Once the couscous is done, stir in some olive oil, 1 teaspoon za’atar, the diced scallions, toasted sesame seeds, almonds, and fresh dill. Season with salt to taste.
6. Once the vegetables are done, place the carrots, parsnips, and red pepper in a bowl and toss with the remaining grated ginger and 1 tablespoon harissa.
7. Fill the squash with couscous and a good helping of vegetables.
8. Top with a dollop of vegan yogurt sprinkled with za’atar, olive oil, and a side of harissa paste. Serve with lemons or lime wedges to squeeze on top.