Healthy Autumn Recipes 2014

  • This season's recipes are easy to make and one of them takes only 25 minutes total in a hot oven.  I like the fall because winter squash are in season and these vegetables are some of the tastiest and healthful options.  You might as I do be able to make a meal solely out of one of these recipes.  If you're at home in the daytime the recipes I list here can be a great lunch to cook.

     

    Spaghetti Squash

     

    1 medium spaghetti squash (about 3 pounds)

    3 to 4 tablespoons olive oil

    Kosher salt and freshly ground black pepper

    1 teaspoon chopped herbs of your own choosing (rosemary, basil, thyme, chives, dill) for serving

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    1 tablespoon butter, for serving

     

    Equipment

     

    Sharp chef's knife and cutting board

    Medium-size roasting pan (or baking sheet)

    Small serving bowl

     

    1.  Cut the squash in half lengthwise with a sharp knife.  Be careful; go slowly.

    2.  Scoop out and discard the seeds.

    3.  Preheat the oven to 375 F.  Place squash halves cut side up on roasting pan.  Season with salt and pepper if you'd like. (The salt and pepper can be omitted.  I don't use either.)

    4.  Roast for 45 to 50 minutes.  Brush with additional tablespoon of olive oil if the squash seems to be drying out while baking.

    5.  Remove squash from the pan and let cool about 3 to 4 minutes.  Scrape the flesh into stringy spaghetti with a sturdy fork and place in a serving bowl.

    6.  Using the butter and herbs at this step can be optional.  I found this recipe on thekitchn, along with other fall favorites.

     

    A recipe from the bread-and-honey blog is also good:

     

    Baked Acorn Squash Rings (from the Martha Stewart cookbook)

     

    1 small acorn squash

    4 tablespoons (1/2 stick) unsalted butter, cut into pieces

    Coarse kosher salt and freshly ground black pepper (again, can be optional)

    1/3 cup packed dark brown sugar

     

    1.  Preheat oven to 350 F.

    2.  Cut the unpeeled squash crosswise and place them on a cutting board.  Use a cookie cutter or biscuit cutter slightly larger than the seed center to cut out the seeds from each ring and discard.

    (I used a regular knife and cut around the inner rim carefully.)

    3.  Place the squash rings on a lightly buttered baking sheet.  Dot each ring with butter and season to taste.  Sprinkle a bit of brown sugar over each ring.

    4.  Bake the squash for 15 minutes.  Turn the rings over, dot with more butter and sugar, and bake until tender, 5 to 10 minutes more.

     

    (If your oven runs hotter at 350 F you can reduce the cooking time.  My rings got dark brown on the bottom as I could see when I turned them over.)

     

    You can often find spaghetti squash and acorn squash at a Greenmarket or a better food market.  FreshDirect in New York City sells CSA (community-supported agriculture) boxes that can be delivered right to your door.  A convenient way to eat healthful food.  FreshDirect also delivers in Philadelphia now. 

     

    Others might argue that the food delivered costs too much yet that's exactly the point: you're buying health instead of cigarettes or street drugs or alcohol.

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    Keep your eye out for winter squash now.  In some markets you can get pre-cut butternut squash too.

     

    I will continue to search for quick, easy, healthful recipes to share throughout the seasons.

Published On: October 21, 2014