Well, fall is definitely in the air and with fall comes the urge/desire to cozy it up, to make hearty food and warm beverages. To wear snuggly clothes and toques and scarves and cover with fluffy blankets. Ok….OK! I’m pushing it a little, it’s actually still quite nice out in the afternoons….but I like fall and I enjoy all the things that come along with it.
So how does a person feed their fall food urges without making fragrant and spicy apple crisps? Squash! Yep, squash. Butternut and acorn are my favorites. The worst thing about dealing with squash is the initial preparation (halving, seeding and peeling) but fortunately many grocery stores and big warehouse stores sell the squash already cubed (usually the butternut is the one that comes this way) so all you have to do is roast. Toss your squash cubes in a bit of olive oil, sprinkle with salt and pepper and then roast at 400F for 30 minutes, tossing about occassionally. They are caramalized on the outside and creamy on the inside and if you happen to be on weight watchers, free!
Then there’s acorn squash. One of the sweetest squashes, you can cut in half, scoop and discard the seeds. Put a bit of butter in the hole, some S&P (or you can put brown sugar or maple syrup if you want it even sweeter) and then roast at 400F for an hour and a quarter (or until done). Again, free (besides the butter and sugar, of course) on weight watchers.
I was all worried earlier this summer that my veggie consumption was going to go down in flames when fall and winter hit. Or that all I was going to get was raw carrots, which I’m not a huge fan of. Even though the veggies are not quite as vibrantly coloured in fall and winter, they are still out there begging to be eaten. Roast some eggplant with mushrooms and red onions…the red onions caramelize and turn deliciously sweet.
This winter I’m going to be making burgers with a slice of roasted eggplant, a roasted portabella mushroom, some homemade balsamic onions, a dab of goat cheese and some lettuce on a multigrain roll. Delicious. I’m also planning on taking leftover roasted veggies from above, throwing them in a frying pan and then pouring some whisked egg on top and stirring all around until it becomes a delicious eggy mess…top with rosemary or thyme and dinner is served…and all you pay for (WW) is however many eggs you used!
Any delicious fall and winter veggie based recipe ideas that you have to share?
Fitty vs Fatty 