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Autumn brings a bounty of delicious and nutritious vegetables. Embrace the season by incorporating these fall favorites into your meals. Here are some easy cooking tips to help you prepare common fall produce.
For more detailed instructions and visual guides, refer to the Fall Produce Tip Posters by Second Harvest of Silicon Valley.
Butternut Squash
Butternut squash is a versatile vegetable with a sweet, nutty flavor.
- Preparation: Peel, remove seeds, and cut into cubes.
- Cooking: Roast at 400°F for 40 minutes until tender.
Delicata Squash
Delicata squash has a delicate skin that is edible, making preparation easier.
- Preparation: Slice in half, remove seeds, and cut into half-moons.
- Cooking: Roast at 425°F for 25 minutes until golden brown.
Acorn Squash
Acorn squash has a mild, buttery flavor and is great for roasting.
- Preparation: Cut in half, remove seeds, and slice into wedges.
- Cooking: Roast at 400°F for 40 minutes until soft.
Spaghetti Squash
Spaghetti squash is known for its stringy flesh that resembles noodles.
- Preparation: Cut in half lengthwise and remove seeds.
- Cooking: Roast at 425°F for 40 minutes. Use a fork to scrape out the strands.
Eggplant
Eggplant has a rich, meaty texture and absorbs flavors well.
- Preparation: Slice into rounds or cubes.
- Cooking: Sauté in a pan for 10 minutes until soft and browned.
Brown Rice
Brown rice is a whole grain that pairs well with fall vegetables.
- Preparation: Rinse 1 cup of rice under cold water.
- Cooking: Combine with 1½ cups of water, bring to a boil, then cover and simmer on low for 30 minutes.