Autumn brings its colors, its cool breeze… and the desire for cozy, heartwarming meals. For your little one, it’s the perfect season to introduce warm, nourishing dishes full of flavor. Whether it’s for daycare, preschool, or family outings, discover our simple autumn lunch ideas that are easy to prepare and keep warm : perfect for little hands and big appetites!
Our expert dietetician/nutritionist Laura Galluffo reviews the best recipes to make.
Why choose warm meals in autumn?
As temperatures drop, our bodies need more comfort and energy. Warm meals not only help with satiety and digestion, but they also provide an essential energy boost during the colder season.
This is also the perfect time to introduce seasonal vegetables (pumpkin, sweet potato, and carrot) into your toddler’s diet. Packed with vitamins and nutrients, these autumn staples help keep little ones healthy and happy all season long.
3 simple and comforting recipes to try
Pumpkin and red lentil Purée
A soft and balanced recipe, perfect for introducing new flavors to your toddler.
Ingredients (2 servings)
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150 g pumpkin (or butternut squash)
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2 tablespoons red lentils
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½ mild onion
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1 teaspoon olive oil
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A little water or unsalted vegetable broth
Preparation
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Peel and dice the pumpkin.
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Sauté the onion for a few minutes in a small saucepan with olive oil.
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Add the pumpkin, red lentils, and cover with water.
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Simmer for 15 to 20 minutes, until everything is tender.
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Blend to the desired texture (smoother for babies, chunkier for toddlers).
Risotto with pumpkin and Comté cheese
Preparation time: 15 minutes
Cooking time: 20 minutes
Total time: 35 minutes
Servings: 2 people
Equipment
Steamer (or steaming basket)
Wok or sauté pan
Blender
Saucepan
Ingredients
½ pumpkin (red kuri squash)
150 g risotto rice (e.g. round rice or arborio)
50 g Comté cheese
1 onion
2 tbsp olive oil
3 sprigs rosemary
1 vegetable stock cube (unsalted)
Salt (optional)
Pepper (optional)
Instructions
Before starting: take out all the ingredients and utensils you’ll need for this recipe. This way, everything is within reach and you won’t lose time!
Wash and cut the pumpkin into small pieces. Steam the pumpkin for about 15 minutes.
Meanwhile, prepare the broth by mixing 500 mL of boiling water with the stock cube (or make an “express” broth by steeping herbs in boiling water).
Finely chop the onion. In a sauté pan (over medium heat), sauté the chopped onion for 2 minutes until golden.
Add 150 g of risotto rice, then cook for about 3 minutes, stirring frequently, until it becomes translucent.
Pour in a ladle of broth into the pan, stir occasionally until the liquid is completely absorbed. Continue adding broth little by little until used up. If you run out of broth, you can finish cooking the rice with the pumpkin cooking water.
While the pumpkin and rice continue to cook, cut the Comté into small cubes. If your rosemary is fresh, chop it finely.
When the pumpkin is tender, add it to the risotto along with the Comté and rosemary. Mix well and cook for another 5 minutes on low heat. The risotto is ready!
Creamy Autumn veggie pasta
A colorful and satisfying recipe that kids love — easy to adapt depending on what veggies you have on hand!
Ingredients (2 servings)
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80 g small pasta (such as shells or macaroni)
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½ carrot
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½ zucchini
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2 tablespoons green peas
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1 tablespoon cream cheese (or plain yogurt for a lighter version)
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A drizzle of mild olive oil
Preparation
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Cook the pasta in unsalted water.
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Meanwhile, chop the vegetables into small pieces and steam or sauté them until tender.
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Mix the cooked vegetables with the pasta and cream cheese.
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Add a drizzle of olive oil before serving.
In summary
With just a few simple ingredients and the right accessories, your toddler’s autumn meals become warm, nutritious moments full of comfort.
b.box products (lunchboxes, insulated bowls, and drink bottles) are perfect for keeping meals warm, healthy, and practical, wherever your day takes you.
Find our expert dietetician/nutritionist Laura Galluffo on Instagram and on her Website.