Fall and Winter Veggies

Harvest vegetables will make you fall in love with fall

This autumn, enjoy an abundance of colorful vegetables that will make any harvest meal healthful and delicious. This is the season for deep-colored pumpkins, squashes and sweet potatoes that are very low in sodium, cholesterol free and packed with fiber, potassium, and vitamins A and C.

A member of the gourd family, butternut squash is pale-yellow, hourglass-shaped and rich in vitamin B6, potassium, beta-carotene and vitamin C. Low in fat, it’s the perfect addition to your autumn meal.

Butternut squash can be steamed or sautéed, pureed for soups, cut into cubes for stew, mashed or roasted. Try the recipe below for a healthful side dish your holiday guests are sure to love.

Risotto-style butternut squash

Ingredients:

• 1 tbsp. olive oil
• 1 cup Arborio rice
• 1 garlic clove, chopped
• 3 cups low-sodium chicken or vegetable broth
• 1 tsp. crumbled sage
• 1 lb. butternut squash, peeled, cut into ½ inch cubes
• ¼ cup grated Romano or Parmesan cheese

1. Heat oil in a large saucepan over medium-high heat. Add rice and garlic; cook, stirring, two minutes. Stir in broth, sage and pepper to taste; bring to a boil. Reduce heat, cover and simmer for 15 minutes.
2. Stir in squash; cook five minutes more. Stir in cheese. Cover and let stand five minutes. Serve hot.