Why do apples get all the glory? It’s about to be the fall equinox, and with cooler temperatures come all types of awesome fall produce. So put down the pumpkin spice and caramel so you can enjoy the harvest while it lasts.
So-called “winter squash” actually has its season in early fall. Soft, sweet, and packed with vitamins A and C, squash is the perfect fall edition to your diet. Squash is best roasted to bring out its sweetness, but it can also be steamed, broiled, or mashed.
Try butternut squash roasted with maple syrup and salt or stuffed acorn squash. Looking to stay warm? Whip up a batch of velvety butternut squash soup or try a spicy twist on this classic soup by pairing it with curry.
Spaghetti squash is technically a winter squash too, but it really shines as a healthy pasta substitute. The mild flavored gold flesh separates perfectly into long, noodle-like strands. Scrape it out and top like pasta, or use it as an edible bowl in these chicken parm boats.
Mushrooms are around all year, but the best season for wild ones is in fall. Chewy, woodsy, and rich in umami, they pair wonderfully with other flavors and add a heartiness to any dish. Pair them with a grain like pasta or risotto to make their unique flavors really shine. Or try them by themselves sautéed with a little butter and garlic.
Pears are apple's under-appreciated little sister. Firm, sweet, and delicious smelling, pears are perfect for delicate dishes or just eaten raw. Try them baked by themselves or with other fruit. If you're feeling fancy, try a galette.
Shallots look like a small red or yellow onion, but have a much milder and sweeter taste. They’re big in French cooking, especially for sauces, and pair beautifully with chicken. For a lighter option, try them caramelized as a salad topping.
Brussels sprouts get a bad rap as the food every kid tries to feed to their dog. But roasted with just a drizzle of olive oil, they have a sweet, mildly cabbagey flavor and delectably crispy edges. They're also good raw and sliced thinly in salads.
Broccoli is another vegetable with a bad reputation, but it's packed with vitamins and great at absorbing other flavors. Sauté it with garlic, steam it, or roast it for crispy florets. Finish it off with a coat of Parmesan, because everything's better with cheese.
Visually stunning, this ruby red fruit also packs a tangy, antioxidant-filled punch. Avoid staining your hands by learning how to properly seed one of these, then try it paired with another fall favorite, pears, or as a yogurt topping, or even just by itself.