Top 10 Fall Garden Vegetable Recipes (2024)

By Editorial Staff

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A garden vegetable soup is full of hearty root vegetables that are abundant during the fall. Prepare a healthy pot of soup for the family by simmering leeks, potatoes, carrots, parsnips, green beans and a variety of herbs and spices such as garlic and rosemary with chicken broth in a large stockpot.

Butternut squash is a fall favourite as its brightly orange-coloured hue provides a host of essential nutrients and vitamins to keep you healthy during the cooler season. Roast a butternut squash in the oven or boil it on the stove over medium heat. Once cooked, mash its insides with sugar, butter, milk and flour and bake in a casserole dish for approximately 45 minutes or until lightly browned.

Preparing salads in the fall is an optimal way to eat and use various garden vegetables. Combine butter lettuce with romaine and top with tomatoes, chopped apples and pears, dried cranberries and goat cheese. Drizzle lightly with a balsamic vinaigrette or tbsp. of olive oil with honey.

Root vegetables make a filling and hearty foundation for a fall soup to serve with lunch or dinner. Carrot soup is a rich source of vitamin A, fibre and is low in calories and fat to keep your waistline slim.

Combining protein-rich legumes such as lentils with a fall root vegetable makes a hearty, comforting meal that will fill you up and satisfy your taste buds. Cook lentils with sweet potatoes, celery, onions, paprika, garlic and mushrooms in a vegetable broth for a meal that can be served to vegetarians and non-vegetarians in your family.

Dark green vegetables such as broccoli are a fall favourite that is a source of disease-fighting phytonutrients and antioxidants. Prepare a broccoli salad at home for a light side dish by steaming a bunch of broccoli florets and combining with sautéed onions, garlic and mushrooms in olive oil. Drizzle lightly with lemon juice.

Beets are a fall seasonal standout as they boast essential nutrients such as calcium, vitamin C and folate. Roast beets in the oven for a sweet, tender flavour and add to a salad with simple greens, slivered almonds, mint and a balsamic vinaigrette.

Gather a bevy of fall vegetables such as eggplants, tomatoes, zucchini and summer squash; slice and layer in a baking dish drizzled in a serving of olive oil and sprinkled with salt and black pepper.

Stuffing peppers provides a creative and unique addition to your weekly meal plan. Cut the top off of a green, red or yellow pepper and stuff with cooked brown rice, celery, mushrooms and goat cheese. Place peppers in the oven to bake for approximately 45 minutes to one hour or until peppers are tender.

Okay, this is a fruit, not a vegetable, but fall fruits can be used in dessert recipes for a hearty and healthier finish to a meal. Consider making an apple crisp with freshly picked apples from the orchard instead of buying store bought cakes and pies that have extra added sugars and artificial ingredients.