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Five Sustainable Fall Recipes



It has been a full week of crisp New England fall weather and I'm thriving...and eating like never before. Whenever this weather rolls around, I start craving heartier meals made with flavors of the season: squash, sweet potatoes, pumpkin and apple everything! Don’t you? But there are so many other ways to honor the fall season in your flavor palate than just the typical. Fall is an abundant season filled with tons of produce we should be utilizing. If you’re craving a hearty fall meal, or a few fall treats, you can absolutely make them at home sustainably.


What’s in season?

First, before we get to the recipes, it’s important to know all the fall produce that’s available for the picking. Check out this long list:

  • Broccoli

  • Cauliflower

  • String beans

  • Swiss chard

  • Beets

  • Sweet potatoes

  • Celery

  • Onions

  • Turnips

  • Carrots

  • Apples

  • Pears

  • Brussel sprouts

  • Mushrooms

  • Kale

  • Garlic

  • Bell peppers

  • Kabocha squash

  • Butternut squash

  • Acorn squash

  • Parsnips


1.Butternut Squash Soup

There’s something so comforting about butternut squash soup. It’s perfect for those cold fall days where you just want to stay inside and wrapped in a blanket.

Ingredients:

  • 1 (3-pound) butternut squash (peeled, seeded, and cubed)

  • 1 large yellow onion, chopped

  • ½ teaspoon seat salt

  • 2 tablespoon extra-virgin olive oil

  • 3 garlic cloves, chopped

  • 1 tablespoon fresh sage, chopped

  • ½ tablespoon fresh rosemary, minced

  • 3 to 4 cups vegetable broth

  • Freshly ground black pepper

Directions:

  1. Heat the oil in a large pot over medium heat. Add the onion, salt, and several grinds of fresh pepper and sauté until soft, 5 to 8 minutes. Then add the squash and cook until it begins to soften, stirring occasionally, for 8 to 10 minutes.

  2. Add the garlic, sage, and rosemary. Stir and cook 30 seconds to 1 minute, until fragrant, then add 3 cups of the broth. Bring to a boil, cover, and reduce heat to a simmer. Cook until the squash is tender, 20 to 30 minutes.

  3. Let cool slightly and pour the soup into a blender, working in batches if necessary, and blend until smooth. If your soup is too thick, add up to 1 cup more broth and blend. Season to taste and serve with parsley, pepitas, and crusty bread (my favorite).


2. Homemade Pumpkin Pie Spice

Tempted to put pumpkin pie spice on everything? Same! Just whip up this simple recipe. You can put it on or in anything until your heart is content!

Ingredients:

  • 2 teaspoon ginger

  • 3 tablespoon cinnamon

  • 2 teaspoon nutmeg

  • 2 teaspoon allspice

Directions:

1. Mix all ingredients thoroughly and store in an air tight conta