Fall: Sweaters, Friday Night Football, and Butternut Squash!

Is anyone else ready to pull out their sweaters, go to a Friday night football game, and come home to a big pot of stew? I am officially ready for Fall, and was so excited to see that Mother Nature is [almost] ready to get on board through last week’s Seasonal Roots Market selections. Some of my favorite cool weather items are starting to pop back up, proof that fall is knocking on our door. Apples, Swiss chard, potatoes, kale, and butternut squash are just some of the items that our members will have access to in the coming weeks, and I think that you will be able to taste the difference in our locally grown, “Dirt to Doorstep” produce. Fresher ingredients not only taste better, but they are more nutritious, too! If you are not already a Seasonal Roots member, what are you waiting for? Come join the party!

This week I received two beautiful butternut squash in my Seasonal Roots basket, so we had double the yum! I made one of our favorite go-to weeknight sides, Oven-Roasted Butternut Squash, and I decided to experiment with a new recipe later on in the week, Butternut Coconut Curry. Both recipes were delicious and left me feeling excited about the promise of fall and its bounty. What are some of your favorite cool weather recipes?

Oven-Roasted Butternut Squash

Preheat oven to 400 degrees.

Peel and chop 1 medium butternut squash. Toss squash with a little olive oil and salt (or cinnamon), place on a baking sheet, and roast for about 20 minutes, until tender.

Butternut Coconut Curry

Ingredients:

1 cup peeled and cubed butternut squash

¾ cup chopped yellow onion

1 cup fresh cauliflower florets

1 can (15 ounces) chickpeas, rinsed and drained

½ cup frozen green peas

1 cup diced red or fingerling potatoes

2 tablespoons olive oil

2 tablespoons minced fresh garlic

2 tablespoons flour

1 ½ tablespoons curry powder

4 cups vegetable stock

1 teaspoon ground pepper

Salt, to taste

1 cup coconut milk

Lime wedges, optional

Directions:

 Heat a large Dutch oven over medium heat. Add olive oil, onion, and garlic. Sauté for 5 minutes.

Add flour and curry powder; cook 1 ½ minutes or until flour begins to brown, stirring constantly. Stir in butternut squash, cauliflower, peas, and potatoes. Add vegetable stock, pepper, and salt; bring to a boil over medium-high heat. Reduce heat to medium-low and simmer for 15 to 20 minutes, until vegetables are tender.

Remove from heat and stir in chickpeas and coconut milk. Serve with lime wedges, if desired.

Sarah Young is a wife, mother of three, Certified Health Education Specialist, and healthy living advocate. She has a background in Dietetics and a B.S. in Health, Fitness, and Recreational Resources with a concentration in Health Promotion. She is also a writer for several local and online publications, an ambassador for the Jamie Oliver Food Foundation, and a health contributor for ABC 7 News/WJLA. In her spare time, she enjoys running, hiking, gardening, and spending time with her family and their dog, Maple.