Sticking with the autumn theme, we’re expanding on our list of foods that are in season to include some delicious veg! The condition for inclusion in the list is that the items have to be freely available in the autumn and that they’re packed with nutrients to see you through until spring!
Sprouts at Christmas have a bad reputation, but it doesn’t have to be that way! A small amount contain plenty of vitamin K, which is great for bone and brain health. Sprouts also boast a high quantity of iron for their size, which helps to transport oxygen round the body. If you’re not keen on the flavour, their bitter taste pairs well with more lively, tangy sauces such as balsamic vinegar.
The Brussels sprout’s big brother, cauliflower, is also in season at this time of year, and it’s great a side dish with your evening meal. There are a huge variety of ways to cook cauliflower, the most popular being steaming and boiling, but blending the vegetable down creates a lovely puree that never goes amiss.
Okay, we know we’re cheating a little with the next two since squash is a kind of fruit, but they’re cooked just like vegetables so we’re going to let it slide. Butternut squash is a classic winter squash in that it continues to ripen after picking, intensifying both the flavour and the health benefits. If you need folate, fibre and vitamin A, butternut squash is definitely for you!
When you think of pumpkins in October, you’re probably picturing something between a spiced pumpkin latte and a Halloween decoration, but there’s so much more to them than that! The carotenoids found in pumpkin flesh can reduce the risk of cancer and heart disease, and the seeds are high in protein, zinc and omega-3 fatty acids like the ones found in fish. Make yourself a delicious pumpkin soup, or take some inspiration from across the pond and enjoy a slice of pumpkin pie.