Fall is one of our favorite times of year for produce! Farm stands often stay open through the end of October and showcase crates of beautifully colored squashes, apples, and root vegetables. Below are our favorites, why we love them, and our favorite ways to prepare them!

 

                   #1: Apples

Why we love them: Apples are probably one of the most well known fruits and it’s no wonder! They’re high in fiber, which aid in satiety and gastrointestinal mobility. They also contain vitamin C and antioxidants, which are what help keep the doctor away!

How to use: Sauté with cinnamon and sugar and put on top of yogurt, mix into baked oatmeal, homemade applesauce, or add to soups. Try our recipe for Apple Quinoa Breakfast Cereal!

 

 

#2: Butternut Squash

Why we love them: One of the many squashes available in the fall and winter months. Butternut squash is high in vitamin A, vitamin C, antioxidants, potassium and magnesium. Their beautiful color means it’s high in beta-carotene. They are a great vegetable replacement for grains at meal times!

 How to use: Cut into cubes and roast in the oven. We love pureeing into a soup. We couldn’t say no to seconds of this butternut squash mac and cheese recipe though. 

                                                             

                                                                 #3 : Pumpkin

 Why we love them: Pumpkin spice lattes aside – pumpkin is a nutritious and delicious addition to any meal in the fall. Their orange color signifies beta-carotene, which our bodies turn into vitamin A. It’s vitamin A, C, E, iron and folate content can strengthen our immune systems.

 How to use: Roast the seeds for a fiber filled snack, use pumpkin puree in breads or muffins, or roast and blend into a soup. We made this delicious whole wheat pumpkin bread – perfect for Sunday Night Football Treats!

 

 

#4: Acorn Squash

Why we love them: Another winter squash favorite. Acorn squash can have a green, tan, yellow or orange outer layer of skin and are orange yellow inside. They are considered a starchy vegetable as they are higher in carbohydrates and fiber. It is also a good source of vitamins A, C, B6, manganese, potassium and thiamin. Acorn squash can stay fresh for up to 3 months! 

How to use: Cut in half and stuff with quinoa and roasted veggies like this recipe, cut into slices and roast in the oven, or puree into a soup. 

 

                         #5: Kale

Why we love it: Kale is so nutrient dense – it’s considered a superfood! Like the other vegetables listed – kale is high in antioxidants which can help with immune health and cancer prevention. Kale is high in vitamin K which is critical for blood clotting. It is also a good plant-based source of calcium, magnesium and potassium.

How to use: Roast in the oven and make “chips”, use as the base of a salad, add to soups, or mix into a smoothie.