Bring the fall colors to your plate

Autumn is all around us! The trees are displaying blazing warm colors while there is a crisp cool in the air. The seasonal produce this time of the year has the same potential to bring the fall beauty to your menu.

A variety of squash, acorn, butternut, spaghetti, pumpkin and more have the wonderful earthy colors and flavors. Go beyond the Pumpkin Spice Latte! Use a variety of fall produce. Her are some ideas on how:

  • Roast chunks of butternut squash, carrots and sweet potatoes with olive oil, garlic and rosemary (400 degrees, 30 minutes)
  • Cut an acorn squash in half crosswise, scoop the insides out and roast the halves (cut side up) for about 30 minutes at 400 degrees, sprinkle brown sugar and cranberries on top and serve.
  • Cut spaghetti squash crosswise, scoop out the interior, lay flat (cut side down) on a greased pan and roast at 350 degrees for 25-30 minutes. Let cool a little and then use a fork to pull out the “spaghetti”. Serve with your favorite pasta sauce.
  • Bake pumpkin pieces, let cool. Scoop out the pulp, puree in a blender and fill 1 cup each in a freezer bag. Lay all filled bags flat and freeze for use later.
  • Not into making your own pumpkin puree? Buy canned pumpkin puree (not pie filling) and add to your soup, chili, muffins and pancake recipe. It will add flavor, moisture and loads of beta-carotene (a precursor of Vitamin A). You can also add “pumpkin spice” to the muffins and pancakes.
  • Slice the Delicata squash crosswise into thin slices, toss with olive oil. Spread in a layer on a cookie sheet and bake at 400 degrees for 10-12 minutes. Sprinkle lightly with some salt and pepper and you have a wonderful light appetizer.
  • Don’t forget the colorful beets this time of the year. Red and golden beets add a burst of color to any dish. Check out this recipe for a winter salad.