Research says that we cook the same 20 dishes again and again. Again and again. Again and again. (And again.) Sure, every six months, we drop one and replace it with another. Eating in rhythm with the seasons changes that. Each season, each month, there's something new to pique our curiosity and tickle our tastebuds, something that just last month wasn't available or wasn't at its freshest or had to travel from, alors, South America to reach your table. So, tis late fall. Tomatoes are two months gone and asparagus are five, maybe six, months away. What's special about what we cook in November? Here are three vegetables that will turn November into something special, something memorable.
Daily Unadventures in Cooking ~ Squash Risotto with Blue Cheese & Crispy Sage
"The crispy sage and the blue cheese melt into the risotto and combine really well with the sweetness of the roasted squash."
Rookie Cookie ~ Butternut Squash with Caramelized Onions & Pancetta
"Last winter, I had a pizza at Pizzeria 712 that was just like this pasta. Butternut squash, rosemary, caramelized onions and bacon. It was super delicious. Ever since then, I have wanted to make a pasta version of it and I pulled it off. In all honesty, this was better than the pizza."
dlyn ~ Butternut Squash Gratin
"There are so many ways to use winter squash, and I never get tired of looking for new ones. The fact that we still have about 40 winter squashes of various types is certainly an influence on my thinking, I’ll admit, but even if I had to buy them, I would still enjoy finding new ways to cook them. For one thing, they are very inexpensive right now, especially as an end of season bargain at Farmer’s Markets and local veggie stands."
StephenCooks ~ Shredded Brussels Sprouts with Fresh Herbs
"... this one is pretty much sprouts forward, with complementary onion, carrot, red pepper and fresh herbs to add depth to the flavor."
Gastro-Nomi ~ Green Apple, Brussels Sprouts & Pistachios
"If you were thinking "I want a salad that is fresh, crisp and all shades of green" this is the one for you. Think a crunch, a tang, and a nutty sweetness. It has autumn written all over it."
Nourishing Days ~ Roasted Brussels Sprouts with Pears & Thyme
"I think Brussels sprouts are one of those vegetables that a lot of people don’t like. Or at least they think they don’t like them. ... This is a wonderful fall dish that would be worthy even of a celebration table. And any recipe that can turn the disdained Brussels sprouts into something your husband goes back for thirds on is worth sharing, right?"
Simply Recipes ~ Pasta with Cauliflower
"It's outrageously good; I've been eating the leftovers for days, which just seem to get better as the flavors have more time to meld."
Lucullian Delights ~ Roasted Cauliflower & Potato Soup
"When I think soup, I get this fairytale vision of a huge iron pot hanging over a fire, lovingly stirred by a woman whose face is lit by the burning fire. A generous soup, that has been simmering for hours and filled with vegetables and maybe a bone here and there. It is such a romanticized view on soup making but I leave it like that. My own soup making is nothing near that vision but the love is there."
A Wee Bit of Cooking ~ Cumin-Roasted Cauliflower
"Nam nam nam. Need I say more?"
TasteFood ~ Root Vegetable Purée
"As I puréed the steamed vegetables [sweet potatoes, rutabagas, parsnips & turnips], I envisioned doctoring it with all sorts of extra spices, a little grated cheese, maybe even some minced onion. But then I tasted the purée, and was blown away by its soft, sweet, nutty flavor. Mild and delicate, all it needed was salt and pepper and a dollop of sour cream to lighten its texture. For a little autumnal flourish, I topped the purée with fresh sage leaves before baking, so their woody flavor would lightly infuse the vegetables."
Phoo-D ~ Autumn Panzanella
"A big loaf of leftover sourdough inspired me to create an autumn riff on a traditional panzanella (Italian bread salad). I cubed the loaf of bread and then toasted it with a red onion and sweet potato to create the base of the salad. Toasted pepitas added a flavorful nutty crunch, while a big pile of grated Parmesan cheese melted around the warm bread cubes nicely."
Greedy Gourmet ~ Swedeaphobia Cure
"Pumpkins and apples are reigning at the moment but soon they will give way to chestnuts, Brussels sprouts, and array of root vegetables and let’s not forget the swede [rutabaga]. Why does everyone avoid it like the plague? It’s not the most attractive vegetable on this planet but it definitely beats the celeriac in the looks department."
And you, what's your favorite fall vegetable? Leave a recipe or a link to a recipe in the comments!
BlogHer food editor Alanna Kellogg isn't the 'veggie evangelist' for nothing. At the moment, she's wild for butternut squash, most recently Savory Bread Pudding with Butternut Squash, Chard & Cheddar.
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