It's that time of year, pumpkin flavoring has crept its way into just about everything at the supermarket. But what about all of the other varieties of fall? Sure we all love a good sweet potato pie for Thanksgiving or butternut squash soup from your favorite restaurant, but who has the time to buy these ingredients dress them all up with their different fixins on a weeknight? Here are some simple (and easy!) ways to utilize all of the glorious fresh produce that is so abundant this time of year, without having to make 6 different courses! Fall never tasted so good...

Most people have seen an acorn squash- however many have no idea what to do with it. It is similar to butternut in that it takes some preparation before it is truly edible. However unlike most squashes and gourds, it provides a perfect little serving bowl once it is halved and seeded. One of my favorite ways to use it is to stuff it with delicious goodies such as sausage, peppers, onions and cheese! Think elevated sausage and pepper sandwich which a huge kick of beta carotene! 

Just like any of it's squash cousins, the way to prep your acorn squash is to cut it in half and scoop out the seeds. Then place it on a baking sheet, coat it with olive oil, salt and pepper and roast it at 400F skin side up for about 30 minutes until it is slightly tender and the flesh is just peeling away from the rind. 

Once you've got your "bowl" ready, scoop in the sausage and pepper mixture and top it with mozzarella cheese. Bake for an additional 10 minutes until the cheese is melted. 

Ingredients:
2 acorn squash, halved, seeded and roasted
2 tablespoons olive oil
1 lb Italian sausage
1 onion, diced
1 green bell pepper, diced
1/2 cup shredded mozzarella cheese
Salt and Pepper to taste

Instructions:
1. Prepare squash as directed above
2. Heat olive oil in a medium skillet, add in onions and peppers. Sprinkle with salt and pepper and cook until translucent (3-5 minutes)
3. Add in sausage, allow to brown on one side. Once browned, begin to break apart into small crumbles. Cook for an additional 3-5 minutes until cooked through
3. Spoon sausage and pepper mixture into acorn squash and sprinkle with mozzarella cheese. Bake for an additional 5-10 minutes until cheese is melted, enjoy! 

These are a fun twist on an old classic. I used to finely dice bell peppers into my meatloaf to hide the fact that they contained a vegetable. However now the bell peppers are part of the main attraction! The recipe is simple, take your favorite meatloaf recipe and scoop it into hallowed out bell peppers and bake them for a delicious, veggie-packed, all-in-one dinner! He

Ingredients:
1 1/2 lb ground beef
1 small onion, diced
1 egg
2 tbsp mustard
1/2 cup ketcup
1/2 cup bread crumbs
1/2 cup milk
1 tsp salt
1/2 tsp pepper
6 bell peppers (any variety), hallowed out

Instructions:
1. Preheat oven to 350F
2. Place hallowed peppers in a baking dish sprayed with non-stick spray
3. Combine remaining ingredients in a large bowl, mix until well combined (kids usually love this part!)
4. Spoon meatloaf mixture into peppers, bake for 1 hour until internal temperature reaches 145F

If you're preparing meals on a budget or a time crunch- this is the recipe for you! This recipe packs all of the flavor and ALL of the nutrients in one simple, fast and delicious recipe that won't break the bank! 

Ingredients:
4 medium (about 6" long) sweet potatoes
1 tablespoon olive oil
1 small onion, diced
1 (15 oz) can of black beans
1 cup diced tomatoes (15 oz can will work as well)
1/2 teaspoon chili powder
1/4 teaspoon paprika 
6 oz feta cheese (solid or crumbles)
Salt and pepper to taste

Instructions:
1. Prick potatoes all around with a fork and place on a microwave safe plate. Microwave on high for 5-7 minutes until soft (whistling may occur, this is normal)
2. Heat oil in a skillet over medium heat. Add onion and sprinkle with salt and pepper. Cook until translucent, 3-5 minutes
3. Drain and rinse black beans (and tomatoes if canned). Add to onion mixture and stir. Add in chili powder and paprika. Cook for an additional 3-5 minutes
4. Slice potatoes length-wise and stuff with bean mixture. Top with feta cheese crumbles and serve! 

The weather wouldn't have you believe it but fall has arrived! It is once again time for football, Keeneland and pumpkin spice EVERYTHING. While everyone's favorite Starbuck's beverage is certainly an ode to the season, pumpkins and their spices tend to be paraded as the emblem of the season while some of their cousins- squash and gourds are left on the side lines. You've probably seen them in the store or at the farmer's market: the oddly shaped, bulbous fruits that you think would look great as decorations for your Thanksgving table, but to turn them in to food you haven't the slightest idea of where to start. Never fear! I am here to help with all of your fall preparation needs!

So before we delve into how to roast up these little beauties, let me first tell you about some of their benefits. Most squash and gourds- including pumpkins- harvested in the fall contain a rich yellow or orange color. This makes them not only visually appealing but extremely rich in beta carotene-a derivative of vitamin A. That's right folks, it's not all about the carrots, vitamin A can be found in lots of fall fruits and vegetables including pumpkins, sweet potatoes and squash. While most people recognize vitamin A as an essential nutrient for eye health, its also a potent antioxidant and will come in especially handy in fighting off the "ick" come cold and flu season. Fall vegetables are also loaded with potassium, which helps to regulate blood pressure and fluid balance. Another selling point of these brightly colored veggies is that they are grown locally. We are all familiar with the benefits of consuming in-season, locally grown foods on the local economy. But, did you know that it can benefit your health too? Not only do you have more control over what you purchase by purchasing it from a local farmer- the food itself is actually more nutritious. In order to provide tomatoes in Kentucky in January, food sellers often have to source them from places in the world with climates that support year-round agriculture. As such, the tomatoes then have to travel quite some distance to make it to the local grocery store. The travel time drives up the cost of the produce, but it also takes away from its nutrient value. Fruits and vegetables are universally most nutritious when they are first harvested. From the minute they are picked they begin a process of decomposition- which is termed ripening by social convention. While most fruits and vegetables take quite awhile to spoil after being picked, the decomposition that takes place affects the vitamin and mineral content of the food. Therefore the longer the food has to travel to make it to your household, the less nutrients it contains on arrival. Fortunately as a highly agricultural state, Kentucky is home to many varieties of fall fruits and vegetables that can be grown within a short distance of Lexington, or even in your own backyard! So embrace the pumpkin spice and dive into some of these scrumptious fall treats! 

You may have heard of spaghetti squash as a low-carb, gluten-free alternative to it's namesake. However the looks of it can be a little intimidating if you aren't sure how to prepare it. Never fear- the following is a step-by-step how to guide for a fast and easy dinner that even the kids will love! 

:Much like the spaghetti squash, the majority of the work for cooking a butternut squash involves processing it down to a roastable form (if roastable isn't a word- it should be...). Here's how to do it:

Now that you've got your butternut squash all roasted and delicious, how you utilize it is up to you! You can add it to soup, pasta, rice or serve it on its own as a side. My personal preference is using it to make a healthier variety of mac and cheese! See below for recipe! (modified from: ​https://pinchofyum.com/healthy-mac-and-cheese

Ingredients:
2 cups uncooked macaroni
1 tablespoon butter
1 small onion, sliced 
1 small butternut squash
5 cups chicken or vegetable broth
3/4 cup milk
1 teaspoon salt
2/3 cup shredded cheese (I used sharp cheddar)
Salt and Pepper

Instructions: 
Precpare butternut squash as described above
Cook macaroni according to package instructions
In the mean time, heat butter in a large skillet over medium heat. Add onion and cook until translucent
Add squash, onion, milk, 4 cups broth, salt and pepper to a blender and puree until smooth
Drain cooked pasta and transfer to a casserole dish. Coat with sauce mixture. Add shredded cheese and mix well. Add milk or broth as needed for consistency
Bake at 350 for 10-15 minutes until set. 

Ingredients:
3 cups uncooked oats (make sure to use full or steel cut oats, the recipe won't work with quick-oats)
4 cups milk
2 cups water
1 cup pureed pumpkin
1 tablespoons pumpkin pie spice

Instructions:
Combine all ingredients into a slow cooker and cook on low for 8-10 hours or overnight.
Serve warm with fresh fruit, nuts, honey or cinnamon. 
Allow leftovers to cool completely and store in an airtight container in the refrigerator. To reheat simply portion out and add milk or water to achieve desired consistency. 

And there you have it! From my kitchen to yours the breakdown on the odd-looking, not-sure-what-to-do-with-it fall fruits and vegetables. Enjoy the vitamin-rich colors of fall and stay tuned for more winter recipes and my tips to help beat the urge to hibernate as the temperatures drop from moderate to freezing. For now enjoy the harvest-Happy Fall!