9 Sunday Meal Prep Recipes That Make the Most of Fall Produce

Make the most of your fall produce and you'll eat well throughout the week.

By
Mimi Young
Mimi Young
Mimi Young
Editor
Mimi Young is an editor and pastry chef. She has also curated and written numerous recipe roundups for Serious Eats.
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Published October 04, 2025
Sheet pan chicken thighs served with bacon and apple on a platter

Serious Eats / Melati Citrawireja

I'm big on meal prep, and the perfect time to do it is on a Sunday after my weekly shop at the farmers market. Sometimes, I prepare individual meal components—such as a roasted pork loin with vegetables—that I can use in various ways throughout the week. Other times, I whip up freezer-friendly comfort foods, such as mac and cheese, that I can reheat in a pinch. However you approach your meal prep, we've compiled our favorite recipes you can make in advance. Whether you want to throw an easy sheet-pan dinner in the oven, make a big batch of butternut squash mac and cheese, or roast a bunch of vegetables, we've got all the angles covered.

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  • Sheet-Pan Pork Tenderloin With Sweet Potatoes and Broccoli

    Overhead view of sheet pan dinner

    Serious Eats / Two Bites

    This sheet-pan dinner of spice-rubbed pork tenderloin, sweet potato, and broccoli is a meal you can enjoy one night, then repurpose the components in various ways the rest of the week. Toss leftovers with greens for a hearty salad, layer them into a quesadilla, or stuff them into pita.

  • Sheet-Pan Roasted Chicken, Sweet Potatoes, and Brussels Sprouts Recipe

    Serving on sheet pan chicken and vegetables on a plate with a fork and knife and a red cup. To the side of the dish is the tray of chicken and vegetables with a red napkin

    Serious Eats / Robby Lozano

    For another cozy fall sheet-pan dinner, try roasting chicken thighs with sweet potatoes and Brussels sprouts, all zhuzhed up with gochujang, tangy rice vinegar, and nutty toasted sesame seeds. Crisp bacon adds savory depth, while a creamy gochujang-mayonnaise sauce ties it all together.

  • Make-Ahead Roasted Squash and Kale Salad Recipe

    20151122-fall-salad-food-lab-roasted-squash-kale-01.jpg
    J. Kenji Lopez-Alt

    We guarantee that you'll be making this easy roasted butternut squash and kale salad on repeat all season. Most of the cooking is hands-off: All you have to do is toss the roasted vegetables together in a maple-dijon vinaigrette with toasted pecans and dried cranberries. The salad's flavor only gets better as it sits in the fridge over the course of a few days.

  • Savory Crinkle Pie

    slice of savory crinkle pie on a plate with green textiles, a sparkling water, and a small bowl of honey on the side

    Serious Eats / Fred Hardy

    You've probably seen numerous iterations of this custard-drenched crinkle pie on social media. This savory autumnal rendition features butternut squash, shallots, and kale, all seasoned with garlic, thyme, and Aleppo pepper. To ensure that the store-bought phyllo sheets remain nice and crisp, scrunch them up like an accordion, then par-bake it before layering with thinly sliced butternut squash, cooked kale, crumbled feta, and savory custard. The baked pie and leftovers can be covered and refrigerated for up to three days.

    Continue to 5 of 9 below

  • Roasted Chicken Thighs With Bacon, Apple, and Cabbage

    Sheet pan chicken thighs served with bacon and apple on a platter

    Serious Eats / Melati Citrawireja

    This fall-inspired "Sunday roast" pairs juicy chicken thighs with crispy bacon pieces, tender, caramelized cabbage, and sweet chunks of apple. All the components come out perfectly cooked on one sheet pan, thanks to some strategic placement that keeps the chicken meat juicy and skin browned and crisp. Rendered fat from the chicken and bacon infuses the cabbage and apples with a smoky, schmaltzy savoriness, and an easy sauce made with apple cider vinegar, maple syrup, and all the valuable pan drippings provides a hint of sweetness.

  • Butternut Squash Mac and Cheese

    Overhead view of butternut squash mac and cheese

    Serious Eats / Robby Lozano

    Homemade mac and cheese is the ultimate comfort food, and this luxuriously creamy version captures the best of fall. The dish comes together with a base of deeply flavorful béchamel sauce made with Fontina, extra-sharp cheddar, and Gruyère, and a buttery, crispy panko topping.

  • Roasted Lemony Butternut Squash and Brussels Sprouts

    Brussel sprouts and butternut squash salad

    Serious Eats / Amanda Suarez

    We all know that a scorching hot oven can bring out the best in butternut squash and Brussels sprouts. But did you know that adding a bit of baking soda to the vegetables before cooking can enhance caramelization and give the squash a softer, creamier texture? Roast the vegetables up to three days in advance, then toss them in toasted spices and a bright dressing of lemon juice, olive oil, fresh dill, cilantro, and garlic for a wonderfully complex side dish.

  • Classic Butternut Squash Soup

    A bowl of butternut squash soup on a dish towel. There is a metal spoon in the bowl.

    Serious Eats / Julia Estrada

    Make this classic fall soup over the weekend, and you'll be set up for several quick, comforting meals during the week. For soup with the deepest, richest flavor, cook caramelized butternut squash and onions in sage-infused brown butter.

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  • Roasted Root Vegetables With Lime Dressing

    20210301-roasted-beet-salad-nik-sharma-5
    Nik Sharma

    Beets, carrots, and onions complement each other beautifully. Roasting them concentrates their natural sweetness, and a bright lime dressing brings a nice burst of acidity. A final topping of crispy fried shallots adds crunch and savoriness, making every bite memorable and satisfying.

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