3 Favorite Fall Veggies
It is the time of year to start enjoying more fall veggies. It is getting colder. You would want your meals to heartier and more filling to warm you straight up. Soups, casseroles, and stews laced with fall time vegetables are perfect for the cold weather. It doesn’t hurt that you make these already filling dishes even healthier.
Below are three of the best fall vegetables that you should include in this year’s grocery list and menu:
Carrots are sometimes referred to as a spring vegetable, though they are often available in the fall as well. They also go great with many of your favorite fall recipes, such as if you are making a soup, stew, adding carrots to your salads, or just enjoying a snack with carrots and ranch or hummus dip. Roasting carrots is another great option, which just requires a little olive oil, your favorite seasonings, and an oven. This fall veggie is one we will definitely not do without in our pantry.
There are a lot of different types of squashes that are popular in the fall, though you can’t go wrong with a nice butternut squash. It is low in fat and calories, has a lot of nutrients, and has a creamy texture that is perfect for soup. In fact, it is commonly turned into butternut squash soup that you can serve on its own or with your choice of bread or crackers. You can also steam or roast the butternut squash and enjoy with butter, cheese, or pasta.
Don’t forget about your sweet potatoes! These are a sweeter and lower fat version of white potatoes, as well as being lower in carbohydrates. Sweet potatoes have so many different uses, from making a healthier French fries or mashed potatoes to frying them, roasting them, boiling them, or doing just about anything with the purple vegetable.
These three fall vegetables are probably the most accessible during that time of the year. They can be made in several different ways and there is no doubt that they would fit your budget.
Nevertheless, they are by no means the only fall veggies you should consider.
Some other excellent fall veggies to enjoy include yams, broccoli, cauliflower, zucchini, and pumpkin. In fact, pumpkin can also replace certain ingredients in your baked dishes to make them lower fat, including cakes and cupcakes – once again vegetables save the day!
It is always a good idea to include seasonal vegetables in your cooking repertoire. So next time you are at the grocer’s, or your farmers market pick up some carrots, squash and sweet potatoes! Thank us later!
Savory Butternut Squash “Noodles”
In most cases, pre-packaged “convenience” foods are a big no-no when trying to maintain a healthy diet. However, this recipe features one time-saving convenience item that won’t have a negative impact on your health! You can now find pre-packaged butternut squash “noodles” in most larger grocery stores and they are absolutely perfect for those nights when you need to get dinner on the table quickly.
Of course, if you have a vegetable spiralizer, you can always make your own butternut squash “noodles” (think of this recipe as an alternative to butternut squash spaghetti) in just a few minutes. Either way, you’re going to love this fast and delicious dish!
Prep time: 5 minutes
Cooking time: 8 minutes
2 T. extra virgin olive oil
4 c. pre-packaged butternut squash “noodles”
3 T. unsalted butter
1½ T. fresh sage, chopped
2 t. ground cinnamon
Sea salt and freshly ground black pepper, to taste.
Heat olive oil in a large skillet over medium heat. Add butternut squash noodles and cook for 4-5 minutes, turning frequently to ensure they cook evenly. When noodles are slightly softened, remove from pan and set aside. Keep warm.
Add butter to pan and heat until melted. Stir in chopped sage and cinnamon and cook until fragrant, approximately 2-3 minutes, stirring frequently.
Return butternut squash noodles to pan and toss to coat in sage butter mixture. Remove from heat and season with salt and pepper, to taste.
Serve immediately with your favorite entrée or as a light main course.