I love Fall, it is by far one of my favorite times of year! I enjoy the gentle wind, the colorful changes to the trees and sky, but most of all I think about the wonderful farmer’s market finds. Fall is a colorful array of produce, pumpkins, brussel sprouts on the stalk, all winter squash, apples, and pomegranates. I’m also enjoying the lingering Summer produce, like tomatillo’s and every kind of pepper. So, you are probably wondering what to do with all of these Fall produce finds? I’m sharing with you a couple of fun and easy Fall recipe’s to add to your weekly meals at home!
Roasted Buttternut Squash
with thyme and shallots:
Preheat oven to 450
1 butternut squash, peeled and 1″ diced
4-5 shallots peeled and quartered
2 Tblsp. extra virgin olive oil
3 sprigs of fresh thyme
kosher salt and fresh ground black pepper to taste
Toss the squash and shallots with the olive oil, and season with S & P.
Spread evenly on a sheet pan, scatter thyme on top.
Roast in the 450 degree oven for 30-40 minutes until brown and roasty.
*Tip: It helps to turn the squash and shallots with a spatula halfway through to get even browning.
with sweet peppers and garlic:
1 pound of brussel sprouts, cleaned and halved
3-4 sweet mini peppers, ribs removed and julienned
4 cloves of garlic, sliced
2 Tblsp.’s coconut oil
2 Tblsp. tamari
1 tsp. sesame oil
1 Tblsp. honey
Kosher salt to taste
Heat a wok or non-stick skillet on med-high, add coconut oil until melted.
Add the sliced garlic until fragrant, but not browned.
Add brussels and sweet peppers tossing for 5-7 minutes, season with salt.
Once the peppers and brussels begin to brown, add the tamari, sesame oil, and honey.
It should become a thick and sticky stirfry.
*Tip:I like to add a pinch of crushed red chile with the garlic for added spice. Or freshly ground black pepper to finish.
Adding 1 Tblsp. of toasted black sesame seeds for garnish is also delish!