Just because Summer is over doesn’t mean all the fresh vegetables are gone until next year. Fortunately, there are plenty of Fall vegetables that are sure to satisfy. Fall vegetables are full of vitamins, nutrients and are low calorie.
Here are some fall favorite vegetables and a few ways to prepare them, that you should try this season:
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, dull in color and feel heavy for their size. Acorn squash can easily be prepared 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, place the squash cut side down on a sheet pan and bake for 45 minutes or until tender.
Brussels sprouts are notorious for their weird smell but don’t let that stop you. They’re full of Vitamins C and K and plenty of other nutrients. They’re part of the cruciferous vegetable family and look like tiny green cabbages. They are also incredibly easy to prepare. Growing up, I really didn’t like Brussels Sprouts. Mainly because my mother just boiled them in water and then added vinegar to them after the water was drained off. Now, I cut them in half and roast them in the oven drizzled with a little olive oil, sprinkled with a little granulated onion and garlic, salt and pepper and a little balsamic vinegar. Roast on a sheet pan for 30 to 45 minutes at 400°.
Butternut Squash is oblong pear-shaped and a dull orange color. Just like acorn squash, pick ones that are blemish free and feel heavier than 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. My favorite way to have butternut squash is roasted in the oven. Cut open the squash, peel it, remove the seeds and cut into cubes. Place in a bowl, and drizzle with olive oil, sprinkle with some ground cinnamon and pour out onto a sheet pan. Roast at 400° F for 30 minutes or until squash is slightly crispy on the outside and soft on the inside.
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 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 the same as white potatoes or mashed and used in casseroles or pies. They can be cut into French fries, sprayed with gluten-free cooking spray and baked in the oven at 350° F for one hour, for a delicious twist on French Fries.
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 casseroles.
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