By Kathryn Standing
ISU Student, Dietetics & Psychology
It’s October, the air is crisp and football is in full swing. This time of year finds me craving warm and comforting food while I cheer on Iowa State. The fall line-up of vegetables includes squash, pumpkin, sweet potatoes and cauliflower. Squash and pumpkin can be intimidating. Not everyone is used to dealing with these hard vegetables with inedible skins, unless they’re carving one for Halloween of course! I recommend this how-to for squash and pumpkin to get you started:
–How to Prepare Winter Squash This is an easy and quick way to cook squash and pumpkin. After cooking you can then use the squash and pumpkin in any recipe that calls for canned pumpkin (pies, cakes, soups, etc.).
Note: sweet potato also makes a great substitute for canned pumpkin.
Consider adding the recipes below to your fall cooking line-up!
For warm and comforting dinners:
–Butternut Squash Enchiladas A fun and creative take on enchiladas. Use corn tortillas for a delicious and nutritious gluten free dinner.
– Autumn Soup You can’t have fall without it. Apples add a nice sweetness to this creamy soup.
Sweet Potato, Squash, or Cauliflower
– Easy Roasted Veggies This versatile recipe does a nice job bringing out the natural sweetness of rich fall veggies.
– Mashed Sweet Potatoes Three ingredients yield a whole lot of yum in this easy side dish.
For pumpkin spice lovers:
– Pumpkin Apple Cake Add nuts if you want or substitute chocolate cake mix if you prefer. This easy cake is great with coffee.
– Pumpkin Pudding A great recipe to make with kids. Dip graham crackers or apples as a fun treat.