18 ways to maximize the flavour of your fall produce
Roast it, mash it, have it for dessert. The fall harvest is delivering amazing root vegetables and squash - here's how to use it to its best advantage.
Amazing vegetables are loading the shelves from the fall harvest, and they offer so much for your family's plates! They can be baked, mashed, roasted, sliced, sauced and more - there's endless inspiration to be found. Here's how to use six popular fruits and vegetables, from savoury breakfast options to dinner recipes to side dishes and beyond.
Get to know your fall produce
Sweet potatoes
- Roast them: Add these beauties to classic scalloped potatoes for a hit of sweetness.
- Mash them: Sprinkle chives over a mix of mashed sweet and regular spuds for a more colourful side.
- Have them for dessert: Swap sweet potatoes for pumpkin in everyone's fave Thanksgiving pie.
Beets
- Roast them: Toss with maple-mustard vinaigrette for a roasted beet salad.
- Mash them: Boil and mash with tahini and spices for a tasty hummus.
- Have them for dessert: Shred and bake into a luscious chocolate cake.
Carrots
- Roast them: Chunk them and roast the roots, then turn the green tops into zesty carrot pesto to drizzle over top.
- Mash them: Mash cooked carrots and potatoes together for a goes-with-anything side.
- Have them for dessert: Grate 'em up and make a steamed pudding (in your slow cooker!) that tastes just like carrot cake.
Pumpkin
- Roast them: Toss roasted cubes with quinoa, feta and pepitas for a hearty dinner salad.
- Mash them: Purée and add to a creamy pasta sauce to serve over linguine.
- Have them for dessert: Bake into a bundt cake with rum-soaked raisins - it may be better than pumpkin pie!
Butternut squash
- Roast them: Layer roasted squash, granola and yogurt for a savoury-sweet breakfast parfait.
- Mash them: Purée with sweet spices to create an amazing spread for toast, scones, pancakes and waffles!
- Have them for dessert: Bake it into a simple yet decadent chocolate loaf cake to enjoy with afternoon tea or coffee.
Parsnips
- Roast them: Toss and roast parsnips in a mixture of grated Parm and spices. Crispy, sweet heaven!
- Mash them: Skip the taters and mash parsnips instead. Add a bit of cream cheese and buttermilk for tang.
- Have them for dessert: Sub in parsnips for carrots in your dessert recipes. Parsnip cake, anyone?