With the weather shifting from warmer days to cooler mornings, and leaves turning from bright green hues to shades of orange, it is a sign that fall is upon us. And with the seasonal change comes a change in fresh and local produce options. These different fruits and vegetables not only give us different flavors to enjoy, but also a wide variety of nutrients that provide nourishment, satisfaction, and promotion of good health.
Use this time to experiment with the following fruits and vegetables in the kitchen!
Winter Squash (Butternut, Acorn, Spaghetti)
Information gathered & adapted from:
Parmesan Roasted Butternut Squash
3 1/2 pounds butternut squash
1/2 teaspoon salt
1/2 teaspoon black pepper
1 Tablespoon olive oil
1/2 cup parmesan cheese, grated
1.Preheat the oven to 375 degrees. Line a cookie sheet with parchment paper.
TIP: Use 2 cookie sheets for more even cooking.
2.Peel the butternut squash and cut into cubes of similar size. Try to make each piece bite-sized.
3.Place cubed squash into a large bowl. Add in salt, pepper, and olive oil until butternut squash is evenly coated.
4.Once coated, add in parmesan cheese and stir until combined.
5.Place squash onto the cookie sheets and bake for 30 minutes. At the 15 minute mark, flip the squash to get a more even roast on all sides.
Serving Size: 1 cup
Nutrition Information per Serving: 4.8 grams total fat, 1.7 grams saturated fat, 28.9 grams carbohydrate, 8.5 gram fiber, 4.8 grams protein, 357.4 milligrams sodium, 766.5 milligrams potassium, 5.2 grams sugar
Recipe adapted from: