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As much as we love dessert at The Cookie Cups, we’re a big fan of savory fall dishes, too. The cooler months mean it’s time to harvest our favorite root vegetables, squashes, and dark, leafy greens.
We’ll be making some classic fall recipes like pumpkin cornbread, roasted garlic hummus, and more in our Cooking with Pumpkin Class (Saturday, Oct. 5 at 12 p.m.), and celebrating the flavors of the season with limited-time menu items like pumpkin cheesecake cups and dulce de leche coffee.
In the meantime, let’s get in the mood for autumn with these veggie dishes that celebrate seasonal fall produce.
Brussels sprouts are a classic fall vegetable that often make an appearance on the Thanksgiving table. These tiny, green cabbage-like veggies have an almost nutty flavor when roasted. Just be sure not to overcook them or you’ll get that unpleasant sulfur-like smell.
Why we love Brussels sprouts: Sprouts are a healthy choice: They’re packed full of vitamins C and K, and are high in fiber and antioxidants.
How to prepare them: Try them shredded and raw in a salad with a lemony vinaigrette, or boil them and add butter for a mild flavor. You can also roast them with garlic and Parmesan cheese, like in this Primavera Kitchen recipe.
Although mushrooms can be found in supermarkets year round, wild mushrooms are typically a seasonal treat available late summer and throughout the fall. These earthy morsels of fungi come in numerous varieties, the most popular being white button and portabella. Others include shitake, cloud ear and crimini.
Why we love mushrooms: The versatile mushroom can be a mix-in, a topping, or even a vegetarian main course with its meaty texture. Plus, mushrooms are nutritious — they’re full of B vitamins, and they’re low in calories.
How to prepare them: Like Brussels sprouts, mushrooms taste great raw in salads or cooked with a bit of butter, salt, and pepper. If you’re going for comfort, try this rich cream of mushroom soup from Damn Delicious. We guarantee it’s healthier, creamier, and tastier than anything you can pour out of a can!
Pumpkin may be the go-to autumn squash, but butternut squash can also be the star of any fall dinner table. Anywhere you can use pumpkin, this elongated squash can take its place.
Why we love butternut squash: Butternut squash is tasty, but it’s also rich in multiple vitamins, minerals, carotenoids, and antioxidants. You’ll also get a weight loss boost with this fruit (yes, it’s a fruit!) thanks to its high fiber content.
How to prepare it: The possibilities for butternut squash are nearly endless, from sweet pies and casseroles to savory, creamy soups. However, we think it’s absolutely amazing layered between noodles, cheese, and basil, like in this Food Network butternut squash lasagna recipe.
Ready to try out some delicious recipes for this season and year-round? Come cook with us at one of The Cookie Cups cooking classes. Contact us or stop by the store for more info.