Most of the time we forget that apples have a season since they are readily available all throughout the year, but they are actually harvested in late summer through the fall. Apples have vitamins, minerals and fiber and are a simple snack or complement to any meal. For a savory dish, try sautéing apples with onions to top grilled pork chops. If you have extra apples on hand, wash and slice them with seeds and stems removed and cook in a slow cooker until softened. Puree in a food processor and add your favorite seasonings like cinnamon or nutmeg for a homemade applesauce or apple butter.
Brussels sprouts have made a big comeback in popularity in recent years. This cruciferous vegetable not only has fiber for digestive health but also may help reduce risk of certain cancers. A great way to prepare this nutrient-rich veggie is to slice in half, drizzle with olive oil, salt and pepper, and roast in the oven until crispy and caramelized.
Butternut, acorn or pumpkin squash stay fresh in storage during a long winter. All these varieties can be roasted in the oven and eaten whole or cubed and added to other dishes. For a simple roasted pumpkin, cut in half, scoop out the seeds, and place cut-side down on a baking pan with a little water at the bottom. Roast in the oven for about 1 hour or until the flesh has softened. Stuff each side with your favorite protein and fillings or puree and add to baked goods for a sweet treat.
Fall produce goes great in lots of warm and cozy dishes like soups and casseroles. No matter what vegetable you choose, make sure to add it at the right time during cooking to keep that appetizing texture.