Falling for Autumn's Harvest

As the weather turns colder, it's easy to feel a little sad about the end of the summer season. No more delicious and juicy strawberries. The end of ripe summer watermelons is almost heartbreaking! But then along comes fall's incredible harvest of winter squash, hardy greens, Brussels sprouts, and apples...and I remember how much I love the fall! Cooler weather, sweaters, and football are all ushered in with the changing of the leaves and the abundant fall produce.

This week's trip to the grocery did not disappoint when I discovered the last of summer squash and zucchini next to early fall winter squash. Nearby are delicious, crisp apples just in and compact tiny Brussels sprouts that look like mini-cabbages. Who can resist the abundant selection of dark green leafy vegetables to choose from?

A bit of summer and winter work together help make a special dinner when I add chopped zucchini to onions, garlic, and red bell pepper...mix with a little soy crumbles, jack cheese, an egg, and some fresh breadcrumbs...stuff into the delicata squash and bake to 160 degrees. Serve with roasted Brussels sprouts...just trim, slicing larger sprouts in half, and toss with EVOO, salt and pepper and roast at 375 degrees until caramelized and delicious! Served alongside some jalapeno cornbread and a yummy red wine to keep away the cold. I'm ready for the fall, but not so much for winter...next topic? Soup!