Fall for Delicious, Nutritious Fall Vegetables's featured image

If you've been to a Farmer's Market lately you know that it's harvest season for a wide range of vegetables. Here are five of the best to put on your table – along with delicious and easy preparation ideas.  

Butternut Squash:  Butternut squash provides fibre and beta-carotene, as well as several B vitamins. Roasting butternut squash makes it sweet and tender. Peel, seed and cut squash into small cubes. Toss with vegetable oil, salt and pepper. Spread on a baking sheet and roast. 

Sweet Potatoes: Sweet potatoes contain calcium, potassium and vitamins A and C.  To make baked sweet potato fries, toss thin sticks of sweet potato with olive oil, salt and pepper. Scatter on a foil covered baking sheet. Bake at 450 degrees, about 15 to 25 minutes, turning and rotating the sheet once.

Kale: This leafy green is a powerhouse of nutrients including fibre, calcium and vitamin B6, vitamin A, vitamin C and vitamin K. Some varieties are great in a salad; others are delicious steamed or baked. Use chopped kale (be sure to remove the spine of leaves first) in a cheese omelet for a delicious brunch! It pairs well with melted cheddar.

Cauliflower:  Cauliflower can be eaten raw, added to salads, served steamed as a side dish, or pureed to add to soup. It's a good source of fibre and provides B vitamins and vitamin K, C and manganese. For a quick side dish, cut up cauliflower florets and steam until tender. Sprinkle with grated cheddar cheese – and serve!

Broccoli: Broccoli is a good source of fibre, provides vitamins A and C, folic acid and calcium. Kids love to dip their foods, so help them develop a love for broccoli while dipping it in hummus or another dip. Steamed or roasted broccoli is delicious too.