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Share Your Favorite Fall Produce Recipes!

October 12, 2011

Fall harvest is the perfect time for amazing soups, desserts and more.

While many people love all the fresh fruit and vegetable varieties that summer has to offer, fall also has its fair share of amazing produce!

From squash to apples to pumpkins and even kumquats, autumn produce can create amazing recipes full of goodness and warmth.

Whether your organic produce is from the grocer, CSA or your own backyard, these fall recipes will bring a smile to the faces of everyone in your household:


Preparation time: 1 hour

Serves: 8

Cups of Fruits and Vegetables per Serving: ½


¼ cup raisins
2 acorn squash (about 4” diameter)
8 seconds butter-flavor cooking oil spray
2 tablespoons sucralose no-calorie sweetener (or other sweetener of your choice)
¼ teaspoon cinnamon
2 medium Fuji Apples
2 tablespoons light butter

Cover raisins with warm water and soak for 20 minutes, then drain.  While soaking, pre-heat oven to 375°F. Cut acorn squash into quarters and remove the seeds. Spray the inside of each squash quarter with one second of cooking oil spray. Mix sweetener and cinnamon together. Sprinkle squash quarters with ½ of cinnamon mixture. Bake for 10 minutes. While baking, cut apples into quarters and remove the core. Chop apples into ½” pieces. Melt butter in a sauce pan over medium heat. Add apples, raisins and remaining cinnamon mixture. Mix well and remove from heat. Take squash from the oven and top with equal amounts of apple mixture, making sure to scrape sauce pan well. Squash needs all the melted butter to stay moist as it bakes. Return squash to the oven and cook for 30-35 minutes or until apples and squash are tender. Serve warm.


Preparation time: 1 hour and 20 minutes

Serves: 6

Cups of Fruits and Vegetables per Serving: 1


2 tsp. vegetable oil
1 cup (1 large) onion, chopped
½ cup (1 medium stalk(s)) celery, sliced
3 cups (3 medium) sweet potatoes, peeled and cubed
2 cups (2 medium) ripe pears, peeled and cubed; extra pear for garnish (optional)
4 cups low-sodium chicken broth
½ cup dry vermouth
1 stick cinnamon
1 tsp. orange zest, finely grated
½ tsp. dried thyme
¼ tsp. ground nutmeg
¼ tsp. black pepper, freshly ground
1 8-oz. package(s) low-fat plain yogurt (optional)
fresh parsley, chopped, for garnish

In a large saucepan, heat the oil over MEDIUM heat. Add the onion and celery and cook for about 10 minutes, or until soft but not browned. Add the sweet potatoes, pears, chicken broth, vermouth, cinnamon stick, orange zest, and thyme. Bring to a boil; reduce the heat and simmer, covered, for 35 to 45 minutes, or until the sweet potatoes are tender. Remove the cinnamon stick.  In a food processor or blender, puree the vegetable mixture, in batches, until smooth. Return the puree to the saucepan and stir in the nutmeg and pepper. Cook over MEDIUM heat until heated through. To serve, halve, core, and cut an extra pear into 6 wedges, if desired for garnish. Cut each wedge to form a fan. Ladle the soup into bowls and top with a dollop of yogurt, if desired. Garnish each serving with a pear fan and sprinkle with parsley.

Have a fall produce recipe to share? Leave it in the comments below!

For more information on organic and green living, visit the GoGreen Web Directory!


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