Summer is slowly coming to an end and soon it will be time for the fall harvest! Though the warmth and fresh greens of summer are wonderful, I certainly look forward to cozy fall sweaters and soups. In the next few months, as our leafy greens and summer squash harvest come to an end, we may notice more winter squash and root vegetables becoming available. Hearty, complex carbohydrates like butternut squash, Brussels sprouts, leeks, and potatoes become more of a focus and that’s perfect for the changing weather. Not only do these starchier carbohydrates taste delicious and comforting, but they’re loaded with fiber, vitamins, and minerals. Not to mention that they’re often sweet and oh so satisfying on a chilly day.
Two of my favorite ways to enjoy the fall harvest are in a veggie medley of roasted squash, beets, and Brussels sprouts. Simply clean, cube, toss in avocado oil, salt, and pepper, and roast at 400 for about 20-30 minutes or until soft. Depending on the size of your veggies, you may choose to move the veggies around and roast an additional 10-20 minutes. I like to drizzle mine with balsamic vinegar and garlic reduction for some extra yum!
Another way to reap the benefits of winter squash is in a soup or puree! Roast your winter squash of choice until soft. Scoop the flesh out and move to a food processor or use a stick blender in a bowl to puree the squash until smooth. I like to add butter for some extra staying power and flavor. From here the choice is yours—blend with bone broth and add meatballs or other savory elements for a savory soup, or top with cinnamon and a bit of maple syrup for a sweet snack/side. What an amazing way to get tons of nutrition and show yourself some love!