Are you ready for fall recipes to eat local, seasonal vegetables?
One of the things I love best about living in Michigan is that we have all four seasons (sometimes three in one day, I often joke).
The changing of the calendar, the weather, and the clothing brings with it great comfort, and there’s always something fresh and new to look forward to for breakfast, lunch and dinner when you eat seasonally.
My mom’s farmer’s market guy told her a most interesting fact: on colder, chilly fall days, people are more likely to buy comfort foods like squash and sweet potatoes than on the exact same weekend the previous year if it was a warmer day. On warmer fall days, they’ll buy peppers, tomatoes, and apples. Go figure! Our bodies must be somehow wired to appreciate the seasons.
I wonder what the wiring is when people buy 400 pounds of apples and squash. !!??
That’s always my goal for autumn: bulk food purchases.
It’s already going to save you money to buy in-season produce, but when you can slash prices further by getting a ton of food, do it! You can preserve apples and pureed squash in many ways to eat on the cheap all year long.
Plus, buying local means my food doesn’t travel so far, lessening my impact on the earth.
It’s a true Kitchen Stewardship® habit, to save money, build nutrition and protect the earth all in one action.
As long as you know what to do with the multitudinous vegetables!
Enter these recipes, many of our family’s favorites.
Healthy Fall Breakfast Recipes
Pumpkin (or Orange Veggie) Breakfast Recipes
Grain-free Pumpkin Pancakes (or any orange vegetable)
If you have a little bit of pumpkin (or other mushy orange vegetables) left over, whether it’s from a can or home-roasted, here are 20 ideas to use or store that little bit of pumpkin. Put these recipes in your Plan to Eat recipe box and plan them in this month while we enjoy the rest of the fall produce!
Apple Breakfast Recipes
If you have a bunch of apples (we buy over 400 pounds every year), definitely check out How to Preserve & Use Apples for plenty of ideas for the rest of them!
Healthy Fall Muffins and Snacks
Healthy Pumpkin Muffins or the Gluten-Free Pumpkin Muffins that I adapted using the original (awesome) recipe
Healthy Fall Meal Ideas
Comforting Fall Soups
Fall Dinner Ideas
Fall Vegetable Side Dishes
Healthy Fall Desserts
Apple Crisp (slow cooker, gluten-free, & more!)
Makes my mouth water just thinking of all these favorite fall recipes that we can eat in abundance this time of year!!
How to Roast Butternut Squash
- Place halves face down in a 9×13 pan and add 1cm or so of water.
- Bake in a 400F oven for 45 minutes to an hour.
- When you can pierce the skin easily with a fork, it’s done.
How to Cook Butternut Squash in the Instant Pot
- Place a metal trivet in the liner of your pot and add 1 cup of water. (You must use the trivet for this method!!!)
- Arrange your squash quarters on the trivet.
- Put on the lid and make sure the nozzle is set to seal.
- Select the STEAM button (not Manual!) for 8 minutes.
How to Bake a Spaghetti Squash
- Place halves face down in a baking dish with about 1 centimeter of water in it.
- Bake in a 350-400F for 30-45 minutes.
- When you can easily pierce the skin with a fork, it’s done.
How to Cook Spaghetti Squash in the Instant Pot
- Cut your squash in half crosswise.
- Scoop out the seeds and place in your steamer basket with water to the bottom.
- 7 minutes on high pressure and you’re ready to eat!
How to Bake an Acorn Squash
- Place halves face down in a 9×13” glass dish with some water at the bottom.
- Bake at 400F for 20-30 minutes until skin is easily pierced with a knife and flesh is soft.
How to Cook an Acorn Squash in an Instant Pot
- Place whole acorn squash into your Instant pot steamer basket (or on a trivet) with 1/2 cup of water in the pot.
- Cook on high pressure for 5 minutes.
- Allow pressure to naturally release for 10 minutes then release any remaining steam.
- Let the squash cool before cutting open to remove seeds.
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