The days of ruby red strawberries and sun-colored mangos at our local farmer’s markets are over for a while. But that doesn’t mean we should give up on fresh fruits and vegetables for the fall season. There are tons of recipes available. Eating in season not only provides us with a riper and fuller flavor, but it also contributes to reducing our carbon footprint. Buying local, seasonal produce helps reduce pollution from larger-scale farms and emissions from transporting produce en masse.
Your farmer’s market finds in the fall may be a little daunting to cook with, so check out these recipes below to discover ways you can add some fall harvest to your weekly menu.
Butternut Squash Pasta with Walnuts & Sage by Love and Lemons
Though typically cooked alongside savory spices and thought of as a vegetable, butternut squash is a fruit. Loaded with nearly four times the RDI (recommended daily intake) of Vitamin A and packed with other vital nutrients, this fall fruit is excellent for bone and eye health. Even better, it tastes great. Try this butternut squash pasta that’s amplified by cozy fall flavors: walnuts and sage.
Vegetarian Spinach Pumpkin Lasagna by Ambitious Kitchen
While pumpkin pie may be a sweet fall staple, don’t limit your pumpkin recipes to just dessert! This spinach pumpkin lasagna is the perfect way to take the antioxidant-rich vegetable to a savory level. For added immune support, roast the seeds, which are full of nutrients like zinc and magnesium.
Maple Roasted Acorn Squash by Love and Lemons
The cute little green squash stuffed inside your Thanksgiving cornucopia that no one eats is edible—and tasty. This roasted acorn squash recipe can be a simple side dish or a main meal if you add some toppings. Acorn squash is filled with fiber and nutrients that aid in digestion, which comes just in time for food-filled holidays.
Oven Roasted Jerusalem Artichokes by The Healthy Foodie
If you’re looking for a roasted potato substitute, you’re in luck. These protein-rich Jerusalem artichokes are roasted to perfection with just a few pantry staples, making for an easy side to your #meatlessmonday dinner. Pro tip: snag an extra artichoke and pickle it just like you would red onion, and use as an avocado toast topper or a quick tangy snack.
Simple Roasted Beet Relish by Minimalist Baker
Did the canned beets served at Thanksgiving scare you away? Well, give the perfect pre-workout and blood pressure regulating food another shot with this delicious beet relish. It’s the tastiest addition to your next buddha bowl or maybe even a game-day hotdog.
Spicy Thai Broccoli Salad With Peanut Dressing by Abra’s Kitchen
Broccoli comes to most of our minds when we think of eating our greens. While it may not have been a childhood favorite, this fall veggie, rich in folic acid that helps your skin, is given new life with this spicy Thai broccoli salad.