It officially feels like fall outside. Sweater weather is here and I couldn’t be happier! With cool evenings, your kitchen is practically begging you to turn on the oven and start roasting vegetables. Fall and winter squash are absolutely delicious when roasted with their natural sugars providing a caramelized flavor and texture. I have already highlighted some delectable apple recipes and deliciously crafty butternut squash recipes on the blog. This week features some other fall favorites that may not be as popular as the ubiquitous butternut squash but should definitely be added to your recipe repertoire. 


Acorn squash soup created by Jennifer on her blog, Nourished Simply, lets this humble fall squash shine.  Acorn squash has a smooth creamy texture that is just about perfect for pureed soups once roasted. This soup comes together with aromatics such as carrot, onion, celery, and a touch of sweet from apple.  Enjoy it topped with some crumbled feta and a wedge of crusty bread.

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Acorn squash stuffed with pumpkin seeds, cherry, and quinoa pilaf created by EA Stewart on her blog, EA Stewart, Spicy RD Nutrition looks absolutely delicious! The squash makes the perfect vessel for grain dishes and salads. This recipe provides a pop of sweet from the cherries which only enhances the caramelized roasted squash. The nuts and seeds add protein and a satisfying crunch to the creamy dish. The spinach lends some crunch and color to the dish and the quinoa gives it an additional boost of protein. Dinner is served!


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Roasted delicata squash with parmesan and walnuts developed by Marisa on her blog, Marisa Moore Nutrition features an under-appreciated fall squash (in my opinion) that is a great side, salad accompaniment, or pizza topper when sliced and roasted. Delicata squash, like acorn and butternut squash, has a sweet flavor. And the best part by far?  You don’t have to peel it! Unlike pretty much every other fall squash you don’t have to do anything extra other than wash the outer skin, clean out the seeds, and cut the squash into slices.  I highly recommend you don’t pass up this squash next time you’re at the market. 


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Whole wheat persimmon spiced quick bread by Nourish RDs on their blog is a delicious bread that isn’t full of added sugars since the persimmons are perfectly sweet all on their own. Using whole wheat flour bumps up the whole grains and fiber in the bread. The raisins and walnuts give you a satisfying texture for this quick bread. The spice blend of cinnamon and nutmeg remind me of fall. Make this bread perfect to serve for a brunch or keep it for yourself as a breakfast treat. 




Happy fall everyone!!