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Fall Is Here. Adjusting What We Eat to Align With the Season

Fall Is Here. Adjusting What We Eat to Align With the Season

By Lia Threat

Click aqui para español- > El otoño ya llegó. Ajustemos nuestros alimentos de acuerdo a la temporada

Our weather is finally cooler, which means a change needs to happen with the food we consume. In fall, seasonal fruits and vegetables are darker and heavier, which means our recipes are, too! That does not have to mean food should be laden with sugar, calories, or processed. Make the transition by switching out tropical fruits and berries for stone fruit, pears, pomegranates, persimmons, and grapes. Seasonal vegetables are full of leafy greens like kale, collards, swiss, and chard. Pumpkins and multiple squash varieties are in season as well.

 

If you are the type to have smoothies in the morning for breakfast, try switching out bananas for pumpkin purée to keep your smoothie creamy while boosting the antioxidant content. Pumpkins and squash are rich in vitamin A, which is an excellent immune-booster during a time when many are not only having to battle the usual cold and flu, but also COVID-19. Roasting, steaming, and adding seasonal vegetables to soups and salads are great ways to get multiple servings a day.

One of my favorites is a simple side dish of delicata squash. Delicata is generally small and not as wide as other squash varieties, which makes them easier to cut. Check out the recipe below.

Delicata Squash with Balsamic Drizzle

Preheat oven to 400 F

Ingredients:

3 Small Delicata Squash

1 Tbsp Maple Syrup or Honey

¼ c Olive Oil

2 Tbsp BalsamicVinegar or Glaze

4-5 Sprigs of Thyme

5 Cloves of Garlic (smashed)

Salt

Pepper

Instructions:

Slice squash in half and then cut so that your slices resemble a crescent moon.

Toss with a generous amount of salt and pepper and enough olive oil to coat every piece. Next, drizzle the squash with maple syrup and mix to coat. Add garlic and thyme to a sheet pan with the squash and spread evenly—roast on a sheet pan for about 40-45 minutes or until they are fork-tender.

While they are roasting, mix remaining olive oil and balsamic vinegar in a bowl. Drizzle olive oil and balsamic mixture over the squash while they are still warm. Taste and adjust if needed.

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Lia Treat

Writer/Escritora

@wellnesswithlia

Wellness

Louisiana

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