We're moving on to the yellow produce part of our journey. When I think of yellow fruits and vegetables, I immediately taste lemons. But beyond lemons, crookneck squash happens to be one of my favorite vegetables to cook with. Golden delicious apples are often overlooked for fancier varieties, even though they boast a unique and refreshing flavor. And yes, you guessed it, we're looking at more bell peppers! For some colorful recipes using all of these yellow ingredients, keep reading.
Never worked with spaghetti squash before? Don't even be a little afraid: cooking with one is more intuitive than you'd think. And with a texture reminiscent of pasta, this vegetable is the perfect vehicle for a light olive oil and cheese dressing or any traditional pasta sauce. Watch the video to enjoy a "spaghetti" dish that's nutritious, wholesome, and gluten-free.
One of my favorite Fall ingredients is butternut squash. It's incredibly versatile and lends an autumnal, pumpkin-ish flavor to everything from salad to soup to macaroni and cheese. Unlike the seasonal produce of Summer, many cold-weather vegetables can not be enjoyed raw. However, once you know the simple steps to roasting butternut squash you can put it to use in just about anything.
The roasted chunks can be tossed with arugula and white beans. Or, blitz the squash in a food processor and use the puree to make lasagna. Not only are there unlimited ways to cook with roasted squash, there are also plenty of ways to season it. Fresh sage, thyme, or rosemary add an earthiness to the squash, while honey or maple syrup caramelizes the flesh. Doesn't experimenting with different flavorings and preparations sound like fun? To get started, check out my basic recipe for roasted squash.
During my childhood, I spent most Thanksgivings in Mississippi and enjoyed the same casserole dishes that my relatives did a century ago. One of my favorite Thanksgiving casseroles is my great-grandmother Mama Dale's squash casserole. In the traditional recipe, the squash, covered in buttery Ritz crackers, cheddar cheese, and eggs, bakes into a custardy casserole that is the best "vegetable" side dish that a kid can ask for.
I still anxiously await digging into the pillowy, yellow fluff during the holidays, but this year I wondered how the casserole would fare with the addition of California ingredients. Living in San Francisco, I've become accustomed to the amazing variety of local cheeses, sourdough bread, Meyer lemons, and flourishing parsley.
When it comes to weeknight dinners, I'm an unabashed soup fan. Sure, it might take slightly longer to simmer up than a pot of pasta, but by and large it's a hands-off affair, and few foods soothe the soul better after a hectic day.
Smooth, creamy (without being heavy), and subtly sweet, this iteration will be entering my rotation throughout the Fall and Winter months, and I encourage you to do the same.
I've always praised butternut squash for its mild sweetness and versatility — but I was surprised when so many of you said you'd never prepared one before, or find it hard to work with. Since it'd be a bummer to miss out on this Fall vegetable at home (unless you're willing to pony up $400 for an automated butternut squash peeler!), I thought I'd help you out with instructions on how to prep it yourself. Here's a step-by-step lesson.
Photo: Nicole Perry
Butternut squash and sweet potatoes are two nutritional powerhouses of Fall. Although both are known for their orange hue, these two crowd-pleasers do have their differences. Both are off the charts for vitamin A, but are you curious to see what kind of value they each add to your meals?
I don't know about you, but I have a hard time dealing with the Summer to Fall transition. It makes me sad to say goodbye to warm nights, succulent barbecue, and plump berries. However, it's important to remember the months to come have plenty of fabulous fun to offer as well! Think slow-cooked meats, root vegetables, and decadent desserts. To encourage you to start imagining braises and soups, I've rounded up my favorite Fall recipes.
In terms of produce, September is a time that straddles Summer and Fall. Late-season heirloom tomatoes are juicy and plump, while early-season butternut squash are way too tempting. To celebrate the plethora of produce that can be found in markets, I've put together this fun quiz. I'll list a variety of tomato or squash and you tell me which it is. Ready, set, go!
Source: Flickr User nim
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We've been giving a lot of attention to berries, tomatoes, and corn this Summer, but that doesn't mean we've overlooked other vegetables at their peak. Case in point: zucchini, the slender Summer vegetable that's in abundance between May and August. Find out what we do with it when you read more.
