October has come and summer seems long gone. Our favorite season of fresh veg at every meal has come to an end . . . or has it?
Just because summer is over doesn’t mean all the fresh vegetables are gone until next year. There are plenty of fall vegetables that are sure to satisfy. Fall vegetables are full of vitamins and nutrients and offer a welcome change from the usual summer lineup.
Favorite Fall Vegetables and What To Do With Them
I have a friend who has a wonderful garden, and each year she gives me much squash of varying varieties. I’ll admit when she first started giving me crazy things like acorn squash, butternut squash, and Italian (crazy snake-like) squash, I had no idea what to do with it.
Thankfully, Chef Google held the answer. Over the years, we’ve developed a few family favorites (you’ll find those at the bottom of this post). But if you’re like I was and had no idea where to start, here are a few good ideas to get you started with fall veg.
Acorn squash is a great source of Vitamin C. They get their name because they look exactly like an acorn, just much larger. Look for one without any spots or cracks, is dull in color and feels heavy for its size.
Acorn squash can easily be baked in the oven. Preheat the oven to 375 degrees, cut the acorn in half and remove the insides. Drizzle some olive oil on the flesh, season with salt and pepper and bake for 45 minutes or until tender.
Brussels sprouts are notorious for the weird smell (which is why it took forever for my kids to finally taste them) but don’t let that stop you. They are full of Vitamin C and K and plenty of other nutrients. They look like tiny green cabbages and are incredibly easy to prepare.
Cut a few brussel sprouts in half and lay them in a saucepan prepared with melted butter or olive oil. Cook for 12 to 15 minutes while covered and over medium-low heat. When they are done they should be tender and will have a rich nutty and buttery flavor.
Sometimes I eat them for breakfast with a fried egg. Yum!
Butternut Squash is an oblong pear-shape with a dull orange color. Just like acorn squash, pick ones that are blemish free and feel heavier then they look. Butternut squash is rich in B-complex vitamins and Vitamin A. Butternut squash can be made into soups, used in desserts or simply cubed and baked in the oven.
There is no surprise that one of the top favorite fall vegetables is a pumpkin. During fall, just about anything and everything is pumpkin flavored but nothing is as good as the real thing.
When picking the best pumpkin, look for ones that are rich and even in color. Look for strong stems and avoid green or tan colored spots. Pumpkin can be baked in the oven and pureed for pies. The seeds can even be roasted in the oven for a nice snack.
Sweet potatoes are full of nutrients, delicious and super filling while being low calorie and great for your health. Look for sweet potatoes that are deep in color and small to medium in size. They should be firm and smooth to the touch. Sweet potatoes can be baked as is or mashed and used in casseroles or pies.
This list can truly go on forever with all the great options available during fall. Don’t let the cool weather get you down and try a vegetable from this list. Any of these vegetables can be added to soups, stews, and casserole.
In the printable PDF, you’ll find the following recipes . . .
- Turkey and Squash Casserole
- Fall Beef Stew
- Sweet Potatoe Casserole
- Chicken Chili
- Slow Cooker Butternut Squash Stew
- Squash and Pear Ginger Soup
- Pumpkin Alfredo
- Oven Roasted Brussel Sprouts with Bacon
- Cranberry Pie with Pecan Crumble
- One Pot Harvest Pasta
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