4 recipes using Fall vegetables

September 21st, 2016 | Posted by admin in Uncategorized

Use seasonal vegetables to create these delicious recipes.

There are variety of seasonal vegetables that can help you create healthy, delicious meals. Take advantage of the assortment and try these recipes!

1. Maple-Roasted Chicken with Sweet Potato
Serve this recipe from Real Simple magazine at the next family get-together.


  • 1 4-pound chicken - cut into 8 pieces
  • 1 yellow onion - cut into 1-inch wedges
  • 2 small sweet potatoes - peeled and cut into 1-inch chunks
  • 2 Tbsp. olive oil
  • 1 tsp. kosher salt
  • 1/4 tsp. black pepper
  • 3 Tbsp. maple syrup
  • 6 sprigs fresh thyme


First, heat the oven to 400 degrees and prepare a 9-by-13-inch baking dish with non-stick cooking spray.

Rinse the chicken, pat it dry, then arrange it on the dish. Surround it with onions and sweet potatoes, then drizzle with oil and season with salt and pepper. Toss to coat, then top with maple syrup and thyme sprigs.

Place in the oven and roast until chicken is cooked through - this should take about an hour and 15 minutes. Let cool for 10 minutes, then serve.

2. Fall Pasta Primavera
This dish from My Recipes serves four, so plan a gathering with your closest friends!


  • 1 Tbsp. olive oil
  • 5 cups fall vegetables such as carrots, turnips, parsnips and beets - peeled and chopped
  • 1 clove garlic - chopped
  • 1 cup low-sodium vegetable broth
  • 12 ounces whole-wheat bow-tie pasta
  • 1/4 cup parsley - chopped
  • 1 1/2 tsp. grated lemon zest
  • Grated Parmesan cheese for garnish


Place a large non-stick skillet over medium heat. Add olive oil and chopped vegetables, then sauté for about 8 minutes. Add garlic and cook for an additional minute. Pour in broth, reduce heat, cover and simmer until vegetables are soft. Transfer mixture to a bowl and set aside.

Bring salted water to a boil in a medium saucepan, then add pasta. Cook to preferred doneness, drain and then add to vegetables. Sprinkle with chopped parsley, lemon zest and toss to coat. Garnish with grated Parmesan cheese. Enjoy!

3. Roasted Fall Vegetable and Ricotta Pizza
Use your seasonal vegetables to create homemade pizza with this recipe from Martha Stewart Living!


  • Olive oil - for baking sheet and drizzling
  • Flour
  • 1 pound store-bought or homemade pizza dough
  • 2 cups part-skim mozzarella cheese
  • 6 cups roasted butternut squash, red potatoes, red onions and carrots
  • 1 cup part-skim ricotta cheese
  • 1 Tbsp. fresh rosemary leaves
  • Salt and black pepper to taste


First, heat the oven to 475 degrees and prepare a large baking sheet with parchment paper.

Sprinkle a light dusting of flour on your work surface, then roll and stretch your dough into a 12-by-16-inch oval. Carefully move it to the baking sheet.

Sprinkle dough with half the mozzarella, then scatter the vegetables evenly on top. Dollop on the ricotta, add remaining mozzarella cheese and sprinkle with rosemary. Drizzle with olive oil, season with salt and pepper, then place in the oven.

Bake for 20 to 25 minutes, remove from oven and let cool before serving.

4. Stuffed Acorn Squash with Quinoa and Pistachios
This recipe from Whole Living magazine isn't only delicious. The presentation is spectacular, too!


  • 4 small acorn squash - halved and seeds removed
  • 4 Tbsp. extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 1 cup quinoa - rinsed
  • 2 cups water
  • 1/2 cup chopped fresh parsley
  • 1/2 cup feta - crumbled
  • 1/2 cup roasted, salted pistachios - chopped
  • 2 tsp. red-wine vinegar
  • Pinch red-pepper flakes


First, heat your oven to 425 degrees and prepare two baking sheets with parchment paper.

Brush squash halves with extra-virgin olive oil, then season with salt and pepper. Place halves cut side down on the baking sheets, then roast until tender and caramelized - this should take 15 to 20 minutes.

In the meantime, place quinoa and 2 cups of water in a small pot and bring it to a boil. Reduce heat, cover and simmer for 15 minutes. Remove from heat, let cool and then fluff with a fork.

Using a large bowl, mix quinoa, parsley, feta, pistachios, 2 tablespoons extra-virgin olive oil and vinegar until well combined. Divide filling evenly among squash halves and serve.

Source: Sunrise Senior Living

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