Fall Produce Recipe Roundup: 4 Amazing Vegetables in Season Right Now

The Cookie Cups

brussels sprouts

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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 call to mind cozy comfort foods and delicious warm beverages. The changing, falling leaves also mean it’s time to harvest our favorite root vegetables, squashes, and dark, leafy greens.

From fresh side dishes to hearty soups and everything in between, let’s get in the mood for autumn with these veggie dishes that celebrate seasonal fall produce.


Beets are an earthy, sweet root vegetable that is fully edible from root to stalk. While beets come in a variety of colors, the ones you see at the supermarket are usually garden beets, known for their vivid fuchsia hue.

Why we love beets: Beets are a nutritional powerhouse, containing a bit of nearly every vitamin and mineral you need in your diet. Studies have also shown that beets can significantly lower blood pressure.

How to prepare them: Beets make a great addition to your favorite fall salad. Grate raw beets for a bit of crunch, or cook them up (roasted, boiled, or steamed!) and cut them into slices or small chunks. You can also blend raw beets into your fruit and veggie smoothies. For a nutrient-packed side dish, try making these beet and sweet potato fries from Taste of Home.

Brussels sprouts

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. They’re also absolutely delicious roasted -- try it with garlic and Parmesan cheese as this Primavera Kitchen recipe does, or toss in some bacon like Food Network’s Sunny Anderson.

Butternut squash

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.


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, plus 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!

To celebrate the autumn season, we’ve also updated our fall catering menu. With flavors like short rib mac and cheese cups and our new premium dessert cups, you can enjoy our sweet and savory offerings for your next event. Check out our full menu or get in touch for more information on our catering options.


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