Now that the temperatures are getting cooler I am very excited for fall! Pumpkins are starting to pop-up on neighbors' porches and sleeves are reappearing on arms everywhere! :)
I try my best to think seasonally when preparing meals for my family and autumn is a great time to do that with the pumpkins, squash, and other root veggies growing in and around the farm.
My father-in-law, Mr. Winget, loved his garden and always had a beautiful array of vegetables for every season. He grew butternut squash every fall and Mrs. Winget would slice them in half and roast them in the oven with a few pats of butter and a sprinkle of brown sugar - delicious!
If you are as excited as I am about the autumn bounty of vegetables, here is a healthy recipe to try soon!
Harvest Veggie Tacos
- makes 10 small or 6 large tortillas
2 c butternut squash, cubed
8 oz fresh baby spinach
1 Tbs vegetable oil
1 small onion, diced
1 jalapeno pepper, finely chopped
2 garlic cloves, minced
1, 15 oz can black beans
1 tsp oregano
1/2 tsp cumin
4 Tbs cider vinegar
salt and pepper to taste
goat cheese, crumbled (for topping)
Steam squash until fork tender, about 15 minutes. Drain and set aside. Steam spinach until wilted, about 2 minutes. Set aside. Heat the oil in a skillet over medium heat. Add onion, jalapeno and garlic. Saute until the onion is translucent, about 8 minutes. Stir in the beans, oregano and cumin. Season with vinegar, salt and pepper. Add the squash and spinach. Wrap the tortillas in damp paper towels and microwave for 30 seconds. Fill the tortillas and sprinkle with goat cheese.
Don't substitute the goat cheese - it makes the dish!