Fall Harvest of Vegetables

The fall harvest bring a wonderful array of hearty vegetables full of sweetness and packed with nutrients. Potatoes, sweet, white and red; squashes, butternut, acorn, hubbard delicata, turban and spaghetti; beets, turnips, onions, pumpkin and lots more. Traditional methods of preparation include baking of squash, removing the pulp and mixing with butter and honey; peeling and boiling beets, turnips and potatoes and sauteing onions or chopping raw then adding to any number of dishes for flavor.

My favorite new recipe has become a traditional holiday dish. It simply involves peeling and cutting a variety of these vegetables in small pieces. I use butternut squash, onions, turnips, carrots, parsnips and red beets. I just spread them out on a jelly roll pan (cookie sheet with sides); sprinkle with some oilive oil and then sprinkle with seasoning - usually either an Italian seasoning mixture or a combination of thyme, oregano, garlic, rosemary and pepper. Bake in a hot oven (400-425) until the veggies are tender and serve.

There are a lot of websites that feature recipes using squash. My favorite is "All recipes - http://www.allrecipes.com/ provides a lot of terrific information on cooking winter squashes. Check it out for yourself and/or try some of the soups featured below: http://allrecipes.com/HowTo/Winter-Squash-Types/Detail.aspx/Winter-Squash-Types/Detail.aspx

Roasted and Curried Butternut Squash Soup

Ingredients:

1 butternut squash, halved and seeded

2 onions, peeled and quartered

1 medium head garlic

6 cups vegetable or chicken broth

1 bay leaf

1 teaspoon each brown sugar and curry powder

1/2 teaspoon each dried oregano and cinnamon

1/4 teaspoon nutmeg

salt and pepper to taste

1 cup plain yogurt

1/4 cup chopped parsley

Directions:

1. Place squash halves and onions on baking sheet lined with aluminum foil. Wrap garlic in foil and place with onions and squash on baking sheet. Roast in 350 degree oven for 45 - 60 minutes or until tender. Remove from oven and set aside to cool.

2. Squeeze garlic cloves out of their skin like paste into food processor. Scrape flesh from squash and place in food processor along with roasted onions. Puree until smooth adding broth as needed. Transfer pureed mixture to stock pot and add remaining broth.

3. Season with bay leaf, brown sugar, curry, oregano, cinnamon, nutmeg, salt and pepper to taste. Bring to boil and simmer gently for 10 minutes. Remove from heat and stir in yogurt. Remove bay leaf and garnish with parsley.

I know what you're thinking - "There is no way I have time to do all that!" However I maintain that ordering a pizza, waiting for it to come or going to pick it up takes just as much if not more time if not MORE. Besides, when I do this - soup or roasted veggies - there's always more than enough for more than one meal cutting the preparation time per meal in half! Get the rest of your family involved - it's a great activity and fun too.

Happy, healthy eating

Marcia