The cool, crisp mornings and evenings have been the invitation I’ve needed to pull out some of my favorite fall recipes and indulge in the seasonal produce. Pumpkin is one of those foods I can appreciate it during other seasons but it doesn’t hit my soul like it does during October and November. Pumpkin pie, pumpkin dip, pumpkin soup, pumpkin waffles, pumpkin ice cream…all the sweet and savory symphony of flavors. It’s beautiful color is a great reminder that it’s loaded with healthy antioxidants in the form of beta carotene which help protect against cancers, heart disease and even aging. Winter Squash is next on my list. I truly appreciate it’s rampant availability since it’s in season, making it a very affordable and nutritious meal. Just tonight I enjoyed Acorn Squash roasted and stuffed with a sweet quinoa, raisin and walnut filling. Sausage would be a great addition to the dish for those needing a little meat with their meal. For me, however, the quinoa adds the protein and essential amino acids to make it a great vegetarian meal packed with nutrition. Winter squash offers a variety of vitamins and minerals including vitamins A and C, a great boost for our immune system as we enter the cold months.
if you haven’t had a chance, take time this weekend to add one of these great fall flavors to your meal. You won’t be disappointed!
