Falling for Root Vegetables & Squash
Updated: Mar 9
Fall fresh produce is hitting the shelves of your favorite grocer, which means it’s time to utilize the availability of these seasonal flavors. Their versatility, earthy tastes, and nutritional value are just some of the many reasons why we love the fall.
Let’s begin with the most common: the root vegetables. Common grocery finds include Yams, beets, parsnips, turnips, rutabagas, and carrots. But, this is just the tip of the iceberg. Horseradish, daikon, turmeric, jicama, Jerusalem artichokes, radishes, and ginger are all root vegetables that can also yield delicious flavors in your fall dishes.
Probably the most popular root vegetable is the potato. This vegetable is versatile enough to work in every season, but roasting potatoes with fall spices is our preferred method of cooking. Add your favorite herbs such as rosemary, thyme, sage, and a dash of salt and pepper to create that fall aromatic touch to these everyday vegetables.
The next familiar fall staple is the squash. Butternut squash peeled, cubed, baked, and chilled, adds wonderful color and taste to your favorite tossed salad. Pair it with a crumbled goat cheese, dried fruits of any kind, and drizzled with a maple vinaigrette and you create a beautifully balanced fall salad. Acorn squash, meanwhile, adds the perfect fall colors to any dish with its dark green and bright orange skin. Cut it in half, core out the seeds, add a tablespoon of butter, salt, pepper, and brown sugar, bake until tender, and serve it up hot. Add a glass of an Oaked Red Nebbiolo or an Oaked Chardonnay and look for the notes of vanilla, butter, and sage to complement this fall favorite.
At G Catering our culinary staff loves to present our dishes with seasonal fall vegetables roasted to perfection. To accomplish this yourself, simply toss the cleaned vegetables of choice in a little olive oil, salt, and pepper, and roast in the oven until tender. Consider using a variety of these vegetables to create a colorful and nutritious meal without the need for adding a protein. We also like the rustic look these vegetables present when the skin is left on. A technique that helps maintain the maximum nutritional value and gives the vegetable an earthy, natural taste.
See this article as originally posted in Belle Meade Living magazine in October, 2020
With all the flavors fall has to offer the possibilities for creating a unique, seasonal dish are endless. The festive colors of pumpkins and the rustic look of potatoes and carrots will make all your dishes pop with the colors of the season. Pair them with a hot apple cider, a bright pumpkin ale, or a full-bodied red and you’ll have created the perfect fall meal.