- Squash. Acorn, butternut, and pumpkin are among the most popular fall choices. They look beautiful, but can be slightly intimidating when they’re sitting on your countertop. Transforming them into a tasty dish is actually quite simple with these two methods. Option 1: Peel, cube and steam the flesh until tender. Option 2: Halve and bake face-down (with skin intact) in a 425-degree oven until the skin can be easily pierced with a fork (about 45 minutes to an hour). Once cooked, season with butter, salt and pepper for a savory flavor; or butter, cinnamon and maple syrup for something sweet.
- Cauliflower. Cut into bite-size pieces, and steam until fork-tender (about 5 minutes) and top with butter and a dash of salt.
- Celeriac. Soups and salads both benefit from the addition of celeriac, a root vegetable that has a celery-like flavor. It can be eaten raw or cooked.
- Mushrooms. Take advantage of the ephemeral wild mushroom season by stocking up when you can. Look for mushroom hunters at your local farmer’s market. Mushrooms are delicious in stir fries or sautéed in butter and tossed into a veggie wrap.
- Parsnips. Boasting a sweet, earthy flavor, these carrot-like root vegetables are a must in any fall stew.
- Sweet potatoes. Enjoy this simple, vitamin-rich vegetable peeled, cubed and steamed until tender, or bake it like a regular potato. Top it with butter, cinnamon and a drizzle of maple syrup or honey.
- Swiss chard. Rich in calcium, this dark leafy green is mild in flavor and easy to prepare. Thoroughly wash and chop leaves and stems, and steam for about five minutes. Then toss in a skillet with olive oil and garlic until wilted, just a few minutes more. Drizzle with hot pepper vinegar or soy sauce for a delicious side.