Fall is a fantastic time for creative cooking. Colorful and yummy autumn vegetables are in season, and it is time to cook richer, warmer dishes. It is time to experiment with ideas for new recipes even if you are not a pro at cooking. Comfort food is what I like best, and fall cooking is just perfect for that.

The abundance of vegetables and fruits of fall harvest brings different textures, flavors, and colors into play. It is a perfect time to experiment and show off your creativity galore!
So please don’t forget to take advantage of the fall offerings.

One of the most popular vegetables of the fall is pumpkin, and there is so much you can do with them. They are so easy to work with that it is hard to make a bad dish with it.

Be sure to pick up a different pumpkin than the one you use for carving during Halloween- they are not meant to be used for cooking. The best pumpkins are sugar pumpkins. They are widely available at the store or Farmers Market and perfect for cooking. I like to make soups with them, add them to my smoothies. They are also perfect for making gluten-free pasta, ravioli, and pasta sauces. Don’t forget to make some favorite desserts with pumpkin though!

Another favorite fall vegetable of mine is butternut squash. I just so enjoy cooking with it, and I love the flavor! I use them to make desserts, raw desserts. I use them as noodles instead of pasta (you need to buy spiralizer to make this). Squash soups are one of my favorites. You can add them to almost everything!

The abundance of root vegetables can be overwhelming, but it gives you so much variety and so many ideas for cooking! They are best during the fall because they are in season and contain the most amount of nutrients.

You can roast them, add them to the salads, make soups, stew, spiralize them. Serve it as a main dish or side dish. I add them to frittatas and my scrambled eggs.

While you enjoy cooking with fall vegetables, don’t forget about fresh herbs. My favorite is sage. I love to make butternut squash with sage. Another one I often use with fall cooking is tarragon. Squash, fennel, and tarragon – what a perfect combination!

Apples are one of the most popular fruits in the fall, and they taste amazing. So much you can do with them. I love to bake them with cinnamon for a dessert. I add them to stews and soups. I add apples to my Polish Hunter Stew where the sweetness of apple nicely balances with sauerkraut. My favorite dessert is a gluten-free apple crisp with lots of cinnamon and a hint of cardamom with a scoop of coconut vanilla ice creams. Heaven!

Last but not least, drinks! Apple cider is one of the best. You can use different spices and make a variety of drinks with it.

I have to mention hot chocolate too. When the days become shorter and get chili outside hot chocolate is amazing. You can put a flavor twist adding some spices infusion also, add some cinnamon, cardamom, or nutmeg.

Nothing better than a warm cup of raw chocolate while watching a movie!

Cream of acorn squash, apple, and tarragon

Ingredients:

1 acorn squash

1 ½ onion

1 onion

1 leek

3 fennels bulbs

½ stalk of celery

2 apples

6 cloves of garlic

2 vegetable bullion cubes from Rapunzel or chicken broth

2 T garlic powder

2 T onion powder

½ T black pepper

1 can coconut milk

salt to taste

2 T champagne vinegar

Half a box of fresh tarragon (around 4 T)

Instructions:

1. Wash all vegetables
2. Roast squash at 425 F for 30 min
3. Take out the squash from the oven and remove the skin along with the seeds and cut it
4. Cut all vegetables- it doesn’t matter how you cut them because you are going to blend them
5. Brown onion, leek and garlic with 2 T avocado oil
6. Add other vegetables
7. Add water
8. Add bullion
9. Cook for 3 h
10. 1 h before the end add all spices
11. Add coconut fat milk only
12. Add vinegar
13. Take the soup out from the stove, let it cool down and blend it either using an immersing blender or Vitamix.
14. Garnish with spiced pumpkin seeds.

Enjoy!

In Health,

Angie

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