Need recipes for fall veggies PLEASE!

Try going on eatingwell.com or allrecipes.com they should have plenty of recipes. Just type in the veggie that you want acorn squash, spaghetti squash, ext. and you should come up with some great ones. I believe eatingwell also provides nutritional values.

It has a flavor and texture similar to a radish but not as bitey. I make this salad all the time in the summer I'll be happy to share!

and two more (sorry they're from a blog so you'll have to read for the recipe, lol but they're worth it! my nephews LOVED it)
http://craptofixifyouaintmartha.blogspot.com/2009/10/nikkis-savory-sausage-squash-casserole.html
http://craptofixifyouaintmartha.blogspot.com/2009/11/nikkis-belated-apple-squash-bake.html

I LOVE butternut squash and pumpkin! I have not cooked with real pumpkin (only canned) but that is one of my goals for this fall. Bumping so I can reply with a great butternut squash soup recipe when I have more time. Butternut squash is also great just roasted and then mashed.

Here is a recipe my vegetarian friend gave me. She does this for dinner.

Zuccini casserole
3 sliced zuccinis
2 sliced tomatoes
1lb bag of mozzarella
salt pepper
oregano

In casserole dish , layer sliced zuccini and tomato. sprinkle with m ozzarella cheese until covered top by sprinkling with 2 tsp salt and pepper, oregano to desire, (Repeat. 2-3 layers is ideal)

Bake uncovered @350 for 30-45 minutes until top layer of cheese is golden brown.

I have not plugged this into the calorie counter and as with anything you can make your own adjustments. Hope you enjoy.

Sweet potatoes are FABULOUS as a side dish to just about anything, my friend. Just pop them in the oven (be sure to put foil under them as they make a mess) and bake them. Then you can sprinkle them with a tiny bit of sugar and cinnamon. You are getting fiber, vitamins A and C, plus it is the best source of beta carotene! Here is a favorite recipe of mine:

Sweet Potato Soup
2 tbsp extra virgin olive oil
1 large sweet potato, diced
1 stalk celery, chopped
1 medium onion, chopped
2 carrots, thinly sliced
4 cups vegetable stock or water
1 1/2 tsp coriander
1/2 tsp dried thyme
1 tsp salt
3/4 cups evaporated skim milk
Chopped cilantro for garnish

1. In a soup pot, heat oil and saute potatoes, onions, celery, and carrots until softened, about 5 min
2. Add vegetable stock or water, coriander, and thyme and bring to a boil; reduce heat and simmer, covered for about 1 hr
3. For a chunkier soup, puree only half the soup in a blender or food processor before simmering, for a creamy soup, puree all the soup
4. Return to the pot and add evaporated skim milk. Garnish with chopped cilantro.

I'm not sure of how many servings the recipe makes but I know a serving size is one cup (8 oz). I may have to make a pot soon and I'll figure out the serving sizes so I can enter the recipe here and get the calories. But I'm fairly certain its not bad! Enjoy!

~Angela

for the sweet potatoes: slice sweet potatoes into cubes, put them in a dish with a little water and microwave until they just start to soften (stirring them a few times to evenly cook) then put a drizzle of olive oil in a non-stick pan and dump the sweet potatos in with chopped onions salt and pepper and cook until they start to brown on medium-high heat. don't be afraid if they start to look a little burnt, they'll taste fine

this dish my dad & his gf make almost every saturday

I'm going to try the sweet potato puree for mac and cheese. It sounds wonderful and sneaky! JAM

Oh, and my father-in-law likes to stir-fry pumkin with a little butter, brown sugar, & cinnamon. Mmmmmmm...

not exactly fall veggies but i use a recipe that's on foodnetwork.com, look up ellie krieger 3 bean chili. it has lots of carrots and red pepper in it and i have added zucchini and squash and potatoes and cauliflower depending on what i have just to up the amount it makes and i divide and freeze it (won't go bad that way and it's a night of not having to come home and cook yay!) it's just a really chunky stew at that point and omg is it goooooood!

cook it like any other squash, either poke holes in it with a fork (all over like you would pierce a potato) and bake it at 375 for about 45-50 minutes (until you can easily pierce it with a fork) then let it cool, spoon out the seeds and use a fork to scrape out the "noodles" (the fork will help break them up) or cut it in half an scrape out the seeds and bake cut side down in 1inch water, again 375 but for 40-45 minutes. scrape out with a fork. Personally I like the second method because I dont usually have the time to let it cool before cutting it in half (you WILL burn yourself if you try cutting it hot, take it from me!!! lol)

a word of advice though: you will notice the difference between actual spaghetti and spaghetti squash and so will your kids, its a little crisper, doesnt have the same texture although its virtually flavourless. After eating it as spaghetti a few times and not being happy my husband and I have turned it into a greek pasta salad, cook the squash and remove the noodles, in a big pan sautee minced garlic & onion (to your own taste, we like a lot!) in a little olive oil until the onion starts to get translucent, add sliced tomatos and the noodles, heat through and toss with feta or gorgonzola cheese, basil, salt, pepper & balsamic or red wine vinegar to taste. its pretty tasty and good cold too for leftovers