It's glorious harvest festival time! Just because summer is over, there's no need to start resorting to frozen vegetables. There are plenty of delicious autumn vegetables around that make tasty and delicious meals. Plus having grown in all that sunshine, fall vegetables are full of healthy vitamins and nutrients.
Here are five of our favourite vegetables, how to prepare them, and some tasty recipes you can make with them. Any of these vegetables can be added to soups, stews, and casseroles, but we also have lots of delicious recipes listed here. Make the most of all these delicious veggies while you can!
Acorn Squash
Acorn squash is a great source of Vitamin C. They get their name because they look just like an acorn, but much larger. Look for one without any spots or cracks, that is dull in colour and feels heavy for its size.
Acorn squash are easy to prepare then taste great simply baked in the oven. Preheat the oven to 190C, cut the squash in half and remove the seeds. Drizzle some olive oil on the flesh, season with salt and pepper and bake for 45 minutes or until tender. Serve as a vegetable side, with a roast dinner for example.
Acorn squash recipes:
Acorn Squash Molasses Cookies
Acorn Squash and Rocket Pizza
Stuffed Acorn Squash
Brussels Sprouts
Brussels sprouts are notorious for their love them or hate them status, but don't let overcooked soggy Christmas dinner sprouts put you off. They are full of Vitamin C and K and plenty of other nutrients. Brussels are part of the cruciferous vegetable family and look like tiny green cabbages. They are also incredibly easy to prepare, but never do that cut in the bottom thing like granny did!
Alternatively, cut a few sprouts in half and lay them in a saucepan prepared with melted butter or olive oil. Cook for 12 to 15 minutes while covered and over medium-low heat. When they are done they should be tender and will have a rich nutty and buttery flavor.
Brussels Sprouts recipes:
Garlic & Parmesan Roasted Brussels Sprouts
Pan Roasted Brussels Sprouts Subzi
Brussels Sprouts, Apple and Clementine Salad
Butternut Squash
Butternut Squash is an oblong pear-shaped vegetable with a dull orange color. Just like acorn squash, pick ones that are blemish free and feel heavier then 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. Usually there is no need to peel younger squash, just halve, bake then remove the flesh once cooked.
Butternut squash recipes:
Stuffed Butternut Squash
Butternut Squash and Butter Bean Ragout
Butternut Squash Risotto
Pumpkin
The vegetable we most associate with autumn, pumpkin is ubiquitous throughout October and November. While we lag behind in Europe, over the pond everything from coffee to breakfast is pumpkin flavoured. But cooking with the real thing is still a lovely autumnal treat.
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, and you can even roast the seeds in the oven for a healthy snack.
Pumpkin recipes:
Roasted Pumpkin Macaroni
Root Vegetable Soup
Pumpkin Pie from Scratch
Sweet Potatoes
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 just as they are, or mashed and used as a topping for casseroles or pies, or diced as an ingredient.
Sweet potato recipes:
Spiced Sweet Potato Patties
Asparagus, Sweet Potato and Tomato Shakshouka
Baked Sweet Potatoes with Watercress, Tahini Sauce and Roasted Chickpeas
There are so many delicious vegetables available in autumn. Don’t let the cold weather get you down, just try one of the delicious vegetable dishes from this list.
More autumn recipes:
Bean and Vegetable Hotpot
Vegan Stuffed Peppers
Vegetable Chilli
Home-made Baked Beans
Curried Beetroot and Lentil Shepherd's Pie
Vegan Mushroom and Leek Pie
Chickpea Tagine
Here are five of our favourite vegetables, how to prepare them, and some tasty recipes you can make with them. Any of these vegetables can be added to soups, stews, and casseroles, but we also have lots of delicious recipes listed here. Make the most of all these delicious veggies while you can!
Acorn Squash
Acorn squash is a great source of Vitamin C. They get their name because they look just like an acorn, but much larger. Look for one without any spots or cracks, that is dull in colour and feels heavy for its size.
Acorn squash are easy to prepare then taste great simply baked in the oven. Preheat the oven to 190C, cut the squash in half and remove the seeds. Drizzle some olive oil on the flesh, season with salt and pepper and bake for 45 minutes or until tender. Serve as a vegetable side, with a roast dinner for example.
Acorn squash recipes:
Acorn Squash Molasses Cookies
Acorn Squash and Rocket Pizza
Stuffed Acorn Squash
Brussels Sprouts
Brussels sprouts are notorious for their love them or hate them status, but don't let overcooked soggy Christmas dinner sprouts put you off. They are full of Vitamin C and K and plenty of other nutrients. Brussels are part of the cruciferous vegetable family and look like tiny green cabbages. They are also incredibly easy to prepare, but never do that cut in the bottom thing like granny did!
Alternatively, cut a few sprouts in half and lay them in a saucepan prepared with melted butter or olive oil. Cook for 12 to 15 minutes while covered and over medium-low heat. When they are done they should be tender and will have a rich nutty and buttery flavor.
Brussels Sprouts recipes:
Garlic & Parmesan Roasted Brussels Sprouts
Pan Roasted Brussels Sprouts Subzi
Brussels Sprouts, Apple and Clementine Salad
Butternut Squash
Butternut Squash is an oblong pear-shaped vegetable with a dull orange color. Just like acorn squash, pick ones that are blemish free and feel heavier then 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. Usually there is no need to peel younger squash, just halve, bake then remove the flesh once cooked.
Butternut squash recipes:
Stuffed Butternut Squash
Butternut Squash and Butter Bean Ragout
Butternut Squash Risotto
Pumpkin
The vegetable we most associate with autumn, pumpkin is ubiquitous throughout October and November. While we lag behind in Europe, over the pond everything from coffee to breakfast is pumpkin flavoured. But cooking with the real thing is still a lovely autumnal treat.
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, and you can even roast the seeds in the oven for a healthy snack.
Pumpkin recipes:
Roasted Pumpkin Macaroni
Root Vegetable Soup
Pumpkin Pie from Scratch
Sweet Potatoes
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 just as they are, or mashed and used as a topping for casseroles or pies, or diced as an ingredient.
Sweet potato recipes:
Spiced Sweet Potato Patties
Asparagus, Sweet Potato and Tomato Shakshouka
Baked Sweet Potatoes with Watercress, Tahini Sauce and Roasted Chickpeas
There are so many delicious vegetables available in autumn. Don’t let the cold weather get you down, just try one of the delicious vegetable dishes from this list.
More autumn recipes:
Bean and Vegetable Hotpot
Vegan Stuffed Peppers
Vegetable Chilli
Home-made Baked Beans
Curried Beetroot and Lentil Shepherd's Pie
Vegan Mushroom and Leek Pie
Chickpea Tagine
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