Okay, I give in. Fall is here (in the Northeast of the US) and it’s not going away. Cloudy, rainy, misty. We made our first fire in the fireplace last night. Time to let go of the tomatoes, the last of the corn and summer squash and turn our attention to warming, heartier meals. The cold weather naturally calls for it and so do we. In the farmer’s markets now are an abundance of pumpkins, winter squash, and Brussel sprouts all waiting for you to take them under your wing.
Besides, Fall vegetables are some of the most nourishing around. Winter squash is full of fiber, vitamins A and C, are anti-inflammatory, helps keep blood sugar stable, the list goes on. Brussel sprouts are a cruciferous vegetable, similar to my favorite vegetable, kale. High in fiber, beneficial for their anticancer properties and very high in minerals and vitamin K. Did I mention versatile? You can roast, shred and puree these veggies. You can eat the seeds which will give you important omega-3’s. These are important vegetables to add to your diet this coming season.
Here are five easy ways to get you started:
Butternut squash is a staple in my kitchen from October until they no longer appear in the grocery store come Spring. Slightly sweet, warming and filling, I especially love it in soups, either cubed or pureed, as in this Butternut Squash and Apple Soup.
I just love the way acorn squash acts as a holder for all sorts of fillings. Sweeter and even more filling than butternut squash this recipe for Roasted Stuffed Acorn Squash is a true taste of Fall.
Is there anything better than chili on a cold night? This recipe calls for pumpkin, but if using pumpkin for anything else than a Halloween decoration or pie intimidates you, simply use its stand in, butternut squash. See what you think of this Pumpkin Chili, it will satisfy a frigid Fall night.
I discovered shredded Brussel sprouts about two years ago and I have never looked back. Don’t get me wrong, I like to simply roast Brussel sprouts with some salt, pepper and olive oil. Shredding them means a quick sauté that brings out their natural sweetness. If you have never been a fan or these mini crucifeous beauties, I urge you to try them shredded. It’s a whole new texture and a whole new way to eat a vegetable that is so good for you. Try this recipe for Smoky, Lemony, Shredded Brussel Sprouts and let me know what you think.
I am no fan of hiding vegetables in food. I want my kids to know what vegetables are and appreciate them for how good they can taste. However, I made a version of this Macaroni and Cheese with Butternut Squash in a cooking class and it got rave reviews. I tell my kids there is butternut squash blended within and they don’t even flinch. Timesaver tip: this recipe calls for fresh butternut squash but frozen butternut squash – cubed or pureed – works beautifully too. Another tip: use brown rice noodles in place of white pasta, healthier for you!
Now I would love to hear from you. How are you enjoying this Fall season? Let me know in the comments below!