Happy October!

Whenever people ask what my favorite season is, instead of fall, I say that my favorite season is October. It’s the best time of year, in my opinion. There is still enough daylight out and the weather is just turning crisp. The fiery colors of leaves and the smell move me like no other time of year.

In my previous post, I was missing the usual fall produce. It has finally arrived, and I’m so happy to be eating these delicious and nutritious squash varieties again! 

My favorite is the acorn squash. There’s also the ever-present sweet potato in with this recipe. The days haven’t been dark enough yet to bring out the sun lamp, but this colorful recipe is sure to brighten up your mental health anyway. It’s packed with beta-carotene, an antioxidant and precursor to Vitamin A. Since it is a fat-soluble antioxidant, it is best cooked with olive oil or coconut oil. The spices bring out the natural sweet flavors of the orange vegetables, yet the salt balance them out.

Warm Beta-Carotene Salad

Ingredients:

• 1 acorn squash
• 1 small pumpkin
• 2 medium sweet potatoes
• 2 large carrots
• 2 Tbsp olive oil, divided into 1/2 Tbsp increments

• 2 Tbsp coconut oil
• 1 shallot
• 3 cloves of garlic
• 1 tsp. of salt
• 1 tsp. of cinnamon
• 1 tsp. of garam masala spice
• 1 tsp. of cumin
• Dried or chopped parsley
• Pumpkin seeds for garnish

Preheat oven to 400 degrees, Fahrenheit. With a heavy chef’s knife, cut the acorn squash and pumpkin in half. Scoop the seeds out and brush the insides with olive oil. (1/2 Tbsp for each side.) Put about half an inch of water in a metal pan and place the halves of the squash and pumpkin in, with the insides facing up.

Peel sweet potatoes, wrap in aluminum foil, and put on a baking sheet with the carrots. Put all the vegetables in and bake for 45 minutes. You’ll know they’re done when you can pierce them all with a fork.

Allow to cool before moving onto the next steps.

When they are cooled enough, gently peel the squash and pumpkin skins off. Slice those and the sweet potatoes into one inch cubes. Slice the carrots into 1/4 inch coins. 

Heat the coconut oil in a large pot. Add the chopped shallot, crushed garlic, and salt until they’re caramelized. (The salt will help draw out the water.) Add the roasted vegetables and stir to coat evenly with oil. Add spices and keep stirring. Cook for 15 minutes.

In individual bowls, scoop the warm beta-carotene salad, garnishing with sprinkling parsley and pumpkin seeds on top. Done!