Squash, Gourds, Tubers, & More: A Guide To Fall Vegetables
Here in the Pacific Northwest, fall vegetables are some of the best. The mostly mild winters mean a variety of cold-weather vegetables grow well. Squash like pumpkins and root vegetables like sweet potatoes are nutritious and tasty. And cooking during the cooler months usually revolves around warm comfort food! These veggies are easy to cook up for a healthy and satisfying meal or snack any day.
Fall Vegetables at Tacoma Boys
Fall vegetables like butternut squash, brussels sprouts, and potatoes might be first to come to mind. But there are a variety of other related vegetables to choose from. As far as cooking goes, “tubers” is a term for root vegetables like carrots and potatoes. These vegetables grow from the plants’ roots and otherwise underground. Many fall vegetables like tubers are hard and need to be cooked to a softer texture to be enjoyed. Gourds are similar: This species of vegetable includes squash like pumpkin. But some gourds are much too tough to eat — Decorative pumpkins in funky shapes might come to mind when you think of gourds. You can find these funky decorative gourds at Tacoma Boys, too!
Shop for an assortment of fall vegetables at Tacoma Boys, such as:
- Whole carrots
- Sweet potatoes and yams
- Russet and red potatoes
- Brussels sprouts and cabbage
- Several varieties of squash
We all love a good summer squash like zucchini or crookneck squash. But the fall and winter seasons bring with it much more fall and winter squash! Cold weather squash has a hard exterior and can be cooked whole or peeled and chopped. Most squash is loaded with nutrients and have a sweet, nutty flavor. Many varieties contain vitamins, fiber, and protein. Depending on what you cook it with, squash can be quite a healthy side dish or snack. Same goes for squash seeds, too! Roasted pumpkin seeds are a popular snack after the carving is said and done. But any squash seed will roast well. Try roasting the seeds with Tacoma Boys Everything Bagel Seasoning or a basic blend of salt and black pepper.
Find these varieties of fall and winter squash at your local Tacoma Boys:
- Spaghetti squash
- Danish or acorn
Pumpkins, including sugar pie pumpkins and Jack-O-Lantern pumpkins are considered squash, too!
There’s something comforting about getting cozy and cooking fall recipes. Rainy afternoons or holiday celebrations are perfect for such hearty food. Made with seasonal ingredients, fall recipes can consist of anything you want. From familiar favorites to creative new recipes, it’s a great time to get in the kitchen. While there are an infinite number of ways to cook fall vegetables, these basic fall recipes can get you started:
- Baked Sweet Potato Fries by Cookie and Kate
- Slow Cooker Pumpkin Soup by Cook It Real Good
- Maple Roasted Acorn Squash by Love and Lemons
Roasted Root Vegetables
While any of these fall vegetables are amazing when roasted, root vegetables are one of the simplest to prepare. This recipe for roasted root vegetables brings out the natural sweetness and flavors.
- 2 cups root vegetables, diced: This could be a mix of carrots, parsnips, sweet potatoes, beets, and more.
- 1 tbsp Chosen Foods Avocado Oil
- 2-3 tsp Tacoma Boys All Purpose Seasoning
- Preheat the oven to 425 degrees Fahrenheit and line a large baking sheet with parchment paper. Alternatively, lightly grease the baking sheet with extra avocado oil.
- Add the diced vegetables to a large bowl and drizzle with the avocado oil. Toss with a spatula to coat. Sprinkle with seasoning and toss again to coat. Spread the diced root vegetables in an even single layer on the baking sheet.
- Transfer to the oven and roast for 25-30 minutes, flipping/tossing the vegetables halfway, until fork tender and browned. The amount of time will vary depending on the thickness and type of vegetable.
Autumn Harvest Salad
Try a new spin on your classic cold salad with warm roasted squash. Sliced apples and pomegranate are also in season. Plus, you can make use of any squash seeds you may have!
Ingredients – serves 2
- 1 small squash of choice: Butternut, acorn, delicata, or kabocha.
- Lettuce of choice: Spinach, spring mix, butter lettuce, etc.
- 1 honeycrisp apple, thinly sliced
- Arils from 1 pomegranate
- ⅔ cup roasted pumpkin or squash seeds
- Apple cider vinaigrette
- Roast the squash as directed in the roasted vegetable recipe above. Let cool for 2 minutes.
- Assemble the salad: Lay a bed of lettuce on two serving plates. Top with the roasted squash and sliced apple. Sprinkle with pomegranate arils and pumpkin seeds.
- Drizzle with desired amount of dressing just before serving and enjoy!
Celebrate the commencement of the fall season with Tacoma Boys selection of fall vegetables and more. Stop by any time to check out an assortment of squash, gourds, tubers, and more! To stay up to date on insider deals and specials, sign up for Tacoma Boys’ text list. Just text (253) 246-1661 to tell Paul you want to be on the list!