Autumn's Harvest: Cucurbits Return with Nutritious Recipes and Seasonal Benefits

Autumn has arrived. While gray skies may dampen spirits, the vibrant return of cucurbits—pumpkins, squashes, and more—brings comfort and nourishment to your table this season.

Embrace Autumn's Seasonal Vegetables

Fruit and vegetable stands now burst with fall's rich hues, bidding farewell to summer produce and welcoming hearty autumn favorites. From cabbages in every variety (Brussels sprouts, cauliflower, white cabbage, kale, red cabbage), broccoli, carrots, and celeriac, to endives, spinach, fennel, turnips, chard, sweet potatoes, leeks, green beans, and heirloom gems like Jerusalem artichokes, parsnips, and rutabagas. Yet, autumn truly shines with its star: cucurbits.

Why Prioritize Seasonal Vegetables?

Eating seasonally delivers unmatched freshness, superior quality, and bold flavors from produce ripened naturally on the vine. It's also an eco-friendly choice, minimizing carbon emissions through shorter transport and storage.

Autumn Recipes: Spotlight on Cucurbits

As fall unfolds, cucurbits dominate market stalls and cookbooks alike. This diverse family boasts over 800 species, including favorites like pumpkin, potimarron, spaghetti squash, and butternut.

Packed with fiber, minerals, and vitamins, these veggies are perfect for seasonal energy boosts. At 90% water and low in calories, they're ideal for any diet. Enjoy the flesh and seeds—pumpkin seeds offer protein and antioxidants. Their sturdy skins ensure easy, long-term storage.

Cucurbits: A Budget-Friendly Choice

Affordability adds to their appeal: expect under €3 for a 400g pumpkin, less than €3.50 for a 700g butternut, and even better value per kilo for potimarron.

Mastering Cucurbit Cooking

Versatile and delicious, cucurbits shine in soups, veloutés, gratins, mashes, cakes, flans, soufflés, or stuffed dishes. Sprinkle roasted seeds over salads, cakes, or veloutés. Note: Most skins are inedible except pumpkin and butternut. Always scoop out the seedy, stringy core—save, clean, salt, and roast those seeds for a tasty aperitif.

Recipe: Cheesy Stuffed Butternut Squash Delight your palate with this comforting, cheese-filled squash recipe.

Ingredients:

• 2 butternut squashes
• Quinoa
• 1 onion
• Liquid cream
• Grated cheese (Cheddar, Emmental, or Comté)

1. Cook the butternut squash in boiling water or steam;
2. Meanwhile, prepare the quinoa as directed;
3. Once cooked, cut the squash in half lengthwise;
4. Remove the seeds and the stringy part;
5. Slice the onion and brown it in a pan with a little olive oil;
6. Mix with the flesh of the squash and cook for a few more minutes;
7. Add salt, pepper and spices of your choice;
8. Remove from the heat and add the quinoa, grated cheese and single cream;
9. Stuff the squash with this delicious mixture and bake in the oven for 10 minutes.

Autumn vegetables like cucurbits offer unmatched health perks and wallet wins. Incorporate them to infuse your fall meals with color, vitality, and irresistible flavor.