Photo: Jennifer Causey

Enjoy fall’s bounty of fruits and vegetables in our top-rated recipes.

Jamie Vespa MS, RD
September 19, 2017

The temperature is dropping, the leaves are turning crimson, and the nights are growing longer. I don't have to spell it out, do I? A new season is here, and more importantly, so is autumnal harvest and all of the amazing cuisine we can only whip up this time of year. It’s time to celebrate the glories of fall produce: a glut of gourds, bundle of Brussels sprouts, and squadron of squash.

But is shifting our palates from juicy tomatoes to earthy root vegetables as smooth as that knitted sweater you’re anxious to break out? Perhaps not.

Fear not! We’re here to ease you into the best season of the year with this illustrative collection of fall's all-star recipes – pumpkin spice latte not included. 

Pumpkin

A top-tier fall vegetable, pumpkin can work its magic in both sweet and savory applications. Beyond its versatility, it also offers an impressive nutrient profile. One cup of cooked pumpkin delivers one-third your daily goal for immune-boosting vitamin C, along with loads of vitamin A and fiber.

Photo: Kelly Sillaste / Getty

Try this: Pumpkin-Poblano Casserole

Butternut Squash

Delectably silky, with a mildly sweet flavor, butternut squash works well in both sweet and savory dishes. Purée it into soups, roast and toss into salads or grain bowls, and stuff with a plethora of other delicious fall ingredients. Nutrition bonus: it’s packed with fiber and key nutrients, such as beta carotene and vitamin C.

Make this: Vegetable Lasagna with Butternut Béchamel

Apples

Fall's apple abundance is worth getting excited for. Even though apples are inherently sweet, when braised or sautéed with brown butter and spices, their flavor grows rich and robust. Apples pack a hearty dose of fiber and vitamin C into a low-calorie package.

Photo: Jennifer Causey

Make this: Skillet Apple Pork Chops

Sweet Potato

The humble sweet potato goes way beyond marshmallow-studded casseroles. You can mash them, roast them, bake them; serve them with bold sauces, zippy vinaigrettes, sharp cheeses, or crumbled bacon for a nutrient-packed main course or side. In addition to being an excellent source of beta-carotene, sweet potatoes are packed with vitamin C and a good source of fiber and potassium.

Photo: Caitlin Bensel

Make this: Sweet Potato-and-Red Lentil Curry

Autumnal cuisine is beautifully rich and diverse, but it is really at its peak in-season only. What are you waiting for? Get to it!

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