I love to cook according to the seasons for a few reasons. First of all, less boredom with cooking. Changing it up keeps it fresh & fun! Second, different vegetables are in season at different times of the year - this means new, fresh fruits & veggies! It's just a BONUS to cook with these because they're fresher & more affordable.
Here's a few lovely fall-based recipes to get you acclimated into the new season!
1. Butternut Squash Soup (Love & Lemons Recipe)
This recipe is so good I literally always burn my mouth because I can never wait to eat it! PS: did you know butternut squash is also packed with Vitamin C?! You're welcome :)
2 tablespoons extra-virgin olive oil
1 large yellow onion, chopped
½ teaspoon sea salt
1 (3-pound) butternut squash, peeled, seeded, and cubed
3 garlic cloves, chopped
1 tablespoon chopped fresh sage
½ tablespoon minced fresh rosemary
1 teaspoon grated fresh ginger
3 to 4 cups vegetable broth
Freshly ground black pepper
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. Add the squash and cook until it begins to soften, stirring occasionally, for 8 to 10 minutes.
2. Add the garlic, sage, rosemary, and ginger. 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.
2. Plant-Based Berry Lentil Oatmeal Bake (Be Well Recipe)
You could really make this any time of the year, but I love making this one around the season change as it starts to cool down. Enjoy!
2 cups rolled oats
½ cup dry lentils
1 ½ tsp. baking powder
1 tsp. cinnamon
¼ tsp. fine sea salt
1-2 cups fresh or frozen berries
¼-½ cup nuts or seeds (optional)