Outside of the activity shift when Fall kicks in, is I also get many inquiries from clients about the shift in produce options during this time of year. There's surely less fresh fruit options, which can serve as a large easy snack with little to no prep, and there's more breaking down of vegetables (root veggies and squash) that can seem slightly more daunting with a busy schedule. I encourage my clients, and readers, to still aim for what's in season, explore the variety and you will be surprised.
I actually think for working peeps like us, Fall can be one of the easiest ways to get an assortment of veggies into our daily meals with just a little pre-planning and chop time. Soups, stews, tacos, pasta...so many nutrient dense options that you can also pack for lunch.
Since Summer Markets often have what is local, it does all the thinking for us!
Now you have this-TA-DA!
This is a tool I love for searching what's in season in the PNW:
For other states, you can use the following link:
One of my favorite fall meals is using Butternut Squash! It's so easy and affordable; roast by itself or you can go little more in depth like the salad below. One I love from the Barefoot Contessa.
1 (1 1/2-pound) butternut squash, peeled and
Good olive oil
1 tablespoon pure maple syrup
Kosher salt and freshly ground black pepper
3 tablespoons dried cranberries ( I have added in Pomegranate seeds, also in season!)
3/4 cup apple cider or apple
2 tablespoons cider vinegar
2 tablespoons minced shallots
2 teaspoons Dijon mustard
4 ounces baby arugula, washed and spun dry
1/2 cup walnuts halves, toasted
3/4 cup freshly grated Parmesan
Preheat the oven to 400 degrees F.
Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.
While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper. Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss
well. Sprinkle with salt and pepper and serve immediately.