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Our Fave September Produce and What To Do With It


Fall is one of our favorite seasons ever, thanks to the abundance of delicious produce to be had and all the cozy, delicious dishes to cook with it! September welcomes us into fall, with its golden sunsets, and yellow leaves, it gets us ready for the season ahead and offers a fresh bunch of new produce. 

Creamy squashes, earthy mushrooms, versatile root veggies, warm spices, juicy apples—you name it, September's got everything you need to eat o your heart's content.

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'Tis the season of squash in every shape, size and flavor! There are literally hundreds of varieties to choose from, but some of the most popular ones include butternut squash, acorn squash, pumpkin, delicata squash, red kuri squash, kabocha squash and spaghetti squash, to name a few. Most squash varieties can be prepared in multiple ways: roasted, sautéed, steamed, simmered, pressure-cooked and puréed. In addition to being able to use them in a variety of dishes, most squashes can last for 1-3 months on your countertop or in the refrigerator (when uncut).

Cooking ideas: Cubed and sautéed with fresh herbs like thyme, rosemary or parsley; boiled and puréed into creamy soups; roasted with other seasonal root veggies until lightly caramelized; steamed and mashed into a vegetable purée; spaghetti squash can be roasted in the oven or cooked in the microwave, slow cooker or pressure cooker, then be scraped for its stringy flesh and used as a low carb pasta or noodle alternative.

Try our recipe: 5-ingredient stuffed butternut squash

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