I know I sound like a broken record, but I just love cooking in the Fall (Autumn). I find so many of my favorite vegetables are being harvested now. Not only is cheaper to eat seasonally but I find my body seems to appreciate when I do. I tend to feel healthier eating this way and my previous post explained a little why I feel so much better.
I do of course cheat now and then but in the fall, I don’t see the point. It’s usually in the winter when I reach my breaking point and I go in search for some fresh spring veggies. It is at that point I tell myself to just enjoy the moment of eating out of season.
With that said todays recipe is for anyone that is at a loss to what they should eat or think eating needs to be this big recipe to follow and go around town looking for all the ingredients. It is for those that maybe need reminded cooking can be fast and just as delish.
I am hoping to win some over that think fast food has be picked up or dropped off. I love the thought that fast not only can be good tasting but not a lot of effort and you can eat in season too.
The most you have to do with todays recipe is cutting/dicing but if you live with someone who loves to do it grab them and let them have fun while you sit back and talking to them. Make it a fun joint cooking time.
I know that my son loved to help me and I loved the fact I didn’t need to do all the cutting. So go ahead and teach so you can sit back and enjoy an easy dinner that just got easier.
You don’t have to have every veggie or maybe you would like more. This is just a blueprint to show those who forgot or maybe don’t know how to through things together in a way that works.
Easy Fall Dinner:
1 Butternut Squash
1-3 Zucchini Squash (depends on size and your love of this squash)
1-3 Yellow Crookneck Squash ( I know its is more a summer squash but I find it still really plentiful in the fall)
16 Oz Baby Bella Mushrooms (you can use any I used them because I had them on hand)
2-5 Cloves of Garlic peeled and diced
1 handful of Green Onions diced
Salt and Pepper to taste
2 Tablespoons Olive Oil
1 Cup of cooked wild rice or cooked quinoa
For the Butternut slice length ways clean out the center that has the “guts”/seeds then place face down in a baking pan(13×9) filling with just enough water to cover bottom of the pan. Cover bake at 350 for 1 1/2 hour. Great do ahead is bake this ahead of time so you can just warm it up or use a crockpot using the same method but on low all day.
Cook wild rice or if using quinoa cook per package directions
If you have the time to bake the Butternut then wait until the squash is almost done to start chopping up the veggies.
Add olive oil to a sauté pan then on med/high heat add squash. When squash is half way done add rest of veggies sauté until veggies have a nice brown and are tender but still a slight crisp to them.
When Squash is done spoon out of shell.
Serve the grains, squash and veggie on a plate then enjoy.
