Summer’s over and I’m just about over zucchini and kale. It’s time to say goodbye to summer foods and celebrate everything fall has to offer. I’m not just talking about the cooler weather and holiday parties—I’m talking all things pumpkin, sweet potatoes, and squash!
One of my favorite fall foods is butternut squash. You can grill it, puree it, bake it, add it to salads, and so much more. The Australians call it butternut pumpkin, as you can find this winter squash has a sweet, nutty flavor similar to pumpkin. It has a deep orange color that is full of carotenoids, famous for protecting against heart disease. In addition, the gourd’s high level of beta-carotene offers your body a ton of vitamin A. Finally, butternut squash is naturally high in fiber and low in fat, giving it just one more reason to add it to all of your fall recipes.
While I usually love the luxurious flavors of maple, cinnamon, and nutmeg with the creaminess of butternut squash, in this fall food it’s a simple addition to a vegan sweet potato boat. This quick meal or side dish is overloaded with southwestern flavors like cilantro, black beans, and cumin. Pull up your boots and try out this recipe for some flavorful fall food.