Fall in love with delicious hearty vegetables this season

Versatile winter vegetables can be the star of or side to any great cold weather meal



Spaghetti squash is a super delicious meal. Many people eat it as a healthier alternative for pasta.

Emily Levine, Contributing Writer

Summer is the perfect time to enjoy ice cream and fresh watermelon. Winter is ideal for thick soups and stews. In the autumn, vegetables like pumpkin, squash, and potatoes take center stage.
Butternut squash is a perennial fall favorite. This veggie may seem intimidating at first glance, but it is delicious when cooked the right way.
“Butternut squash is such underrated vegetable. It is absolutely delectable when incorporated in a soup,” said sophomore Ella Penson.
Pumpkin is the quintessential fall vegetable, and there are so many ways to incorporate it into sweet and savory dishes. One of the go-to fall recipes is pumpkin chocolate chip muffins. Not only are they delicious, but they’re also easy to make and share with others. Just grab some pumpkin puree from the store or create your own, and add flour, sugar, eggs, chocolate chips, and your fall spices. Nutmeg, cinnamon, and pumpkin pie spice make great additions to these muffins, which make for a wonderful seasonal treat.
“Pumpkin muffins are delicious and one of the best things I’ve ever had. They’re the perfect fall snack,” said sophomore Kayla Hill.
Don’t limit yourself to sweet treats! Hearty fall vegetables make excellent side dishes or entrees. This fall, try a colorful autumn salad, originally published by Wholeliving. This roasted fall vegetable salad contains all your favorite cold weather vegetables, including brussels sprouts, turnips, and cabbage. If you don’t have any of these veggies at home, you can easily substitute other vegetables. To add some protein to the salad, lentils are also incorporated. Once you appropriately season your vegetables and roast them in the oven, they should be good to go.
Spaghetti squash is delicious and fun to cook. To prepare this dish, cut your squash down the middle, remove the seeds, and use a fork to pull long strings of squash out. After you have the strands of spaghetti squash, place them onto a pan and start sautéing them with garlic and oil.
“It’s a great healthy alternative to high carb pasta. You can even dress it up with tomato sauce or butter” said sophomore Ava Fasciano.
There are so many recipes you can make with cold weather vegetables. This month, get creative in the kitchen and incorporate these veggies into recipes that your friends and family will enjoy.