Cooking with fall vegetables

alegendre's picture
Posted by alegendre on 2012-11-7 12:21

As you may have heard me say before, fall is my favourite season!  It didn’t used to be, but the last couple of falls have just won me over; the cool air, the colours, and the food of course. I found that there is almost a romance to this season that the others don’t have.

 Fall cooking is so different from summer cooking;  the meals are usually slow cooked and the fruit and vegetables are usually heavier and denser and filled with a more intense flavour. Never the less, there are a great variety of fruit and vegetables available in the fall. You can prepare them in so many different ways, so experiment and have fun with it.

 Nothing says fall like squash. Butternut and acorn squash being some of the most popular (for their sweet flavour) but the varieties are endless, and so many ways to use them. They can be used in soups and chilli, as side dishes, or as main courses. They are an excellent source of vitamin A and a good source of vitamin C.

 Cooking suggestions:

  • Can be cooked whole, but make sure to make several holes with a fork so that they do not explode
  • Can be cubed and sautéed with some fresh herbs (makes a great side dish)
  • Can be cubed or sliced and roasted in the oven with a drizzle of olive oil.
  • Can be cooked in water and mashed like potatoes
  • Can be cubed and incorporated into chunky soups, or roasted and put into a blender for a delicious stew
  • Can be halved and filled with a apple-nut mix for a great side dish

This fall, to make the most of your winter squash and other delicious fall vegetables try some of our favourite recipes:



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Include plain frozen and canned fruit and veggies with reduced sodium and sugar in your winter diet.

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Are frozen and canned fruit and veggies a good alternative to fresh produce?