Fall’s rich harvests produce a wealth of seasonal flavors. Now is the time to take advantage of this cornucopia of vegetables, adding a dash of color to your table and a wealth of flavor to your meal with the bountiful and robust crops of the season. From hearty acorn squash to delicious sweet potatoes to crisp carrots, these recipes embrace all that is autumn and bring out the best of the season.
TIP:
To use squash as serving bowls:
Purchase extra squash — one for each "bowl." Cut tops off squash and scoop out seeds and pulp until the wall is about 1 1/2 inches thick. Discard pulp and seeds. Preheart overn to 350F; turn hallowed-out squash upside-down on a baking dish and bake for 30 minutes. Let cool slightly. Trim bottoms of squash so they sit flat. Fill with warm soup and serve.
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Visit Big Y’s Patisserie for a delectable selection of fresh-baked seasonal sweets!
