Top 20 Freezer Meals You Can Make with Fall Veggies

Fall is the perfect time to stock up on wholesome, homemade meals that you can stash in the freezer for those busy days ahead. Our farm’s Freezer Challenge is here to help you use up all those fresh veggies from your CSA box. Here are 20 easy freezer meal ideas you can whip up and freeze to enjoy later!

Quick breads are a great way to freeze veggies and fruits.

1. Veggie-Packed Chili
   Chili is a freezer meal favorite because it’s versatile, hearty, and easy to make in big batches. Use whatever fall veggies you have on hand—bell peppers, carrots, squash, and tomatoes work beautifully. Add beans, lentils, or meat for protein, and freeze in meal-sized portions. This meal only gets better with time as the flavors develop in the freezer.
2. Vegetable Soup
   This is a go-to for using up a variety of vegetables. Root veggies like potatoes, carrots, and parsnips, as well as greens like kale or spinach, all come together for a nutritious soup. You can also toss in grains like quinoa or rice for extra heartiness. Freeze in individual containers for an easy, comforting meal.
3. Roasted Veggie Casserole
   Roast up a mix of your favorite fall vegetables—think butternut squash, zucchini, onions, and bell peppers—and layer them in a casserole dish with grains like quinoa or farro. Top with cheese or a creamy sauce, then bake and freeze. When you’re ready to eat, just reheat for a comforting, veggie-packed dinner.
4. Freezer Stir-Fry Kits
   Stir-fry is one of the easiest meals to prep ahead and freeze. Chop a variety of fall vegetables like broccoli, bell peppers, carrots, and onions, and blanch them to preserve texture. Freeze in portions along with a stir-fry sauce. When you’re ready, just throw it in the pan with your choice of protein for a quick and healthy dinner.
5. Veggie Lasagna
   Lasagna is a freezer meal staple. Layer your lasagna noodles with roasted fall veggies like squash, mushrooms, and spinach. Add a rich tomato sauce and cheese for a hearty, warming meal that freezes wonderfully. You can either bake it first or freeze it unbaked for a fresh-cooked option later.
6. Shepherd’s Pie
   A shepherd’s pie made with mashed potatoes and a medley of fall root vegetables like carrots, parsnips, and onions is a cozy, freezer-friendly option. Add a protein like lentils, ground meat, or even beans, and freeze it for a complete meal that’s ready to bake when you need it.
7. Vegetable Stew
   This thick and hearty stew is a perfect way to use up larger fall veggies like cabbage, squash, and potatoes. Cook up a big batch, portion it out, and freeze it. When you reheat it, the stew will be just as rich and flavorful as when it was first made, making it a perfect cold-weather meal.
8. Stuffed Peppers
   Stuffed peppers freeze beautifully, and you can fill them with almost anything—rice, beans, ground meat, or grains, mixed with shredded fall veggies. Prep them, fill them, and freeze them unbaked. When you’re ready to eat, just bake them straight from the freezer.
9. Quiche or Frittata
   Egg-based dishes like quiches or frittatas are great for freezing and work well with many fall vegetables. Use greens like spinach, chard, or kale, or roasted veggies like squash and mushrooms. These make for a quick breakfast, lunch, or dinner option that you can heat up straight from the freezer.
10. Freezer Burritos
    Burritos are an easy, handheld freezer meal that can be filled with a variety of fall vegetables. Roast up some sweet potatoes, peppers, and onions, mix in beans or rice, and wrap everything in a tortilla. These can be individually frozen and are perfect for quick lunches or dinners.
11. Quick Breads

    Quick breads are a fantastic way to use up fall vegetables or fruits, especially those like zucchini, carrots, apples, pears, or pumpkin. These breads come together quickly without the need for yeast, and they freeze exceptionally well. You can make a variety of veggie-packed breads such as zucchini bread, pumpkin bread, or carrot cake bread. Once baked, let the loaves cool completely before wrapping them tightly in plastic wrap and placing them in the freezer. When you’re ready to enjoy, just thaw a loaf at room temperature, and you’ll have a moist, delicious treat perfect for breakfast or a snack!

12. Vegetable Curry
    A warming vegetable curry freezes well and can be made with a variety of fall vegetables. Root veggies like carrots, potatoes, or squash are perfect for curries. Cook it up with your favorite spices and coconut milk for richness, and freeze it in meal-sized portions. Serve over rice when ready to eat.
13. Stuffed Squash
    Fall squash like acorn or butternut is perfect for stuffing. Scoop out the center and fill it with a mixture of grains, beans, or ground meat, along with veggies like onions, peppers, and kale. Bake, cool, and freeze them individually for a hearty meal that’s ready to go.
14. Fall Veggie Pot Pie
    Pot pie is a cozy meal that freezes well. Make a savory filling with fall veggies like carrots, peas, potatoes, and mushrooms, and top it with a pie crust or biscuit dough. You can freeze the whole pie or prepare mini pot pies in ramekins for single servings.
15. Veggie Pizza Pockets (see recipe below)
    Homemade pizza pockets are a fun way to use fall vegetables. Roll out pizza dough, fill with a mix of roasted veggies, cheese, and sauce, and fold into pockets. Bake and freeze individually. These make for quick lunches or dinners that kids and adults will love.
16. Gnocchi with Roasted Veggies
    Homemade gnocchi pairs perfectly with roasted fall veggies like squash, carrots, or mushrooms. Toss everything together with olive oil or pesto and freeze in portions. When you’re ready to eat, just reheat and enjoy a filling and comforting meal.
17. Shakshuka SauceShakshuka, a dish of poached eggs in a spiced tomato and pepper sauce, can work as a freezer meal, but with a slight modification. The key is to freeze the sauce without the eggs, as eggs don’t freeze well once cooked and can become rubbery when reheated Here’s how you could make it work: You can prepare the rich tomato and pepper sauce with onions, garlic, and spices, then allow it to cool completely before freezing it in portion-sized containers. When you’re ready to eat, simply reheat the sauce in a pan, make small wells in the sauce, and crack fresh eggs directly into the simmering mixture to poach them. This way, you maintain the dish’s fresh texture while still having the convenience of a pre-made base.
18. Baked Ziti with Vegetables
    Baked ziti is another freezer-friendly pasta dish that can be loaded with fall vegetables. Combine pasta with a mix of roasted or sautéed veggies like zucchini, eggplant, and peppers, along with tomato sauce and cheese. Bake it, then freeze it in meal-sized portions.
19. Ratatouille
    This French-inspired dish is perfect for using up a variety of fall veggies like zucchini, eggplant, tomatoes, and bell peppers. Cook it down into a rich stew that can be frozen in portions. Ratatouille is great on its own or served over pasta or rice.
20. Veggie Breakfast Burritos
    Breakfast burritos are another handy freezer meal. Scramble eggs with sautéed fall veggies like peppers, onions, spinach, or kale, and wrap it all in a tortilla. These can be frozen individually and reheated for a quick and hearty breakfast.

These ten freezer meal ideas give you lots of flexibility to use whatever veggies are left in your fridge. They’re perfect for busy weeknights, and best of all, they’ll help you make the most of your CSA bounty!

Pizza pockets can be filled with whatever veggies are in your fridge.

Veggie Pizza Pockets Recipe

These homemade veggie pizza pockets are a fun and tasty way to use up any extra fall veggies. They freeze beautifully, making them a perfect meal prep option for quick lunches or dinners.

Ingredients:

• 1 batch pizza dough (store-bought or homemade)
• 1 cup marinara or pizza sauce
• 1 cup shredded mozzarella cheese (or your favorite cheese blend)
• 2 cups assorted veggies (e.g., peppers, zucchini, winter squash, mushrooms, kale, spinach, onions), chopped
• 1 tablespoon olive oil
• 1 teaspoon Italian seasoning
• 1 clove garlic, minced
• Salt and pepper to taste
• Optional: sliced olives, cooked sausage, or pepperoni for extra filling
• 1 egg (for egg wash)

Instructions:

1. Preheat the oven:
   Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Prepare the vegetables:
   In a skillet, heat the olive oil over medium heat. Add the chopped vegetables, minced garlic, Italian seasoning, salt, and pepper. Sauté for 5-7 minutes, until the veggies are soft. Remove from heat and let cool slightly.
3. Roll out the pizza dough:
   On a floured surface, roll out the pizza dough to about ¼ inch thickness. Using a knife or pizza cutter, cut the dough into squares (about 6×6 inches). You should get about 6-8 squares, depending on the size of your dough.
4. Assemble the pizza pockets:
   Spread 1-2 tablespoons of marinara or pizza sauce in the center of each square, leaving a border around the edges. Add a spoonful of the sautéed veggies and a sprinkle of shredded cheese. If you’re adding any extras like olives or sausage, place them on top of the veggies.
5. Fold and seal:
   Fold the dough over the filling to form a triangle or rectangle. Press the edges together with a fork to seal the pocket. Make sure the edges are tightly sealed to prevent any leaks during baking.
6. Egg wash:
   In a small bowl, whisk the egg with a splash of water to create an egg wash. Brush the tops of each pizza pocket with the egg wash for a golden, crispy finish.
7. Bake the pizza pockets:
   Place the pizza pockets on the prepared baking sheet and bake for 15-18 minutes, or until the dough is golden brown and cooked through.
8. Cool and freeze:
   Allow the pizza pockets to cool completely before freezing. To freeze, place them in a single layer on a baking sheet and freeze for 1-2 hours. Once frozen, transfer them to an airtight container or freezer bag.
9. Reheating instructions:
   To reheat, bake frozen pizza pockets at 350°F (175°C) for 15-20 minutes or until heated through, or microwave them for 2-3 minutes on high.