It’s officially winter, people! Just because the weather is colder and the decorative lights adorn houses, that doesn’t mean that fresh produce takes a backseat to comfort foods. In fact, the colder months actually bring some of the most nutrient-dense fruits and vegetables of the year. Winter produce is typically hearty, flavorful, and especially good for supporting the body when daylight is short and colds and flus are circulating. Consider this article a tour of some of the best seasonal winter produce; plus, your body will thank you for eating them.

Citrus Fruits (Oranges, Grapefruits, Lemons)

Think of winter as citrus season, and that’s no accident. It’s exactly when you need them most, as they are naturally rich in vitamin C, which supports immune function and helps the body absorb iron from plant-based foods. Vitamin C also works to enhance collagen production, which your skin desperately needs during dry winter weather. Citrus fruits also contain antioxidants that work to protect cells from damaging free radicals. Plus, their bright, fresh flavor is a mood booster during those gray winter days.

Kale

Kale is one of those leafy greens that thrives in cold weather, and frost actually makes it taste slightly sweeter. That’s true for a lot of other root vegetables, such as parsnips and sweet potatoes, as well. The light snow cover somehow makes them a little sweeter! Kale is rich in vitamins A, C, and K, all of which aid immune function, bone health, and vision. It also contains compounds that support heart health and help reduce inflammation. For such a tough-looking green, it’s surprisingly nutrient-dense. Just make sure to remove the thick, fibrous stems before you enjoy, as they can taste quite bitter.

Brussels Sprouts

Once unfairly hated, Brussels sprouts are now a winter favorite, and you can commonly see them on restaurant menus. These little green bulbs are rich in fiber, which helps keep you regular and may promote better heart health. The vitamin C in Brussels sprouts support immunity, but it also helps protect cells and may support long-term health.

Sweet Potatoes

A classic winter staple, sweet potatoes are filling, comforting, and quite versatile. They contain a lot of beta-carotene, which the body converts into vitamin A to support vision and immune health. Sweet potatoes also provide complex carbohydrates for steady energy, in addition to fiber that helps keep you full and supports gut health.

Carrots

It’s hard to think of carrots as a winter produce item, considering that you can buy them throughout the year. They are especially tasty during winter and just like sweet potatoes, carrots are rich in beta-carotene, which supports eye health and immune function. They also contain antioxidants and fiber, making them good for both overall health and digestion.

Beets

Beets are a cold-weather root vegetable with a vibrant crimson color and bold, earthy flavor. Beets contain nitrates that help to encourage healthy blood flow and heart function. They’re also a source of folate, which is integral for cell growth and healthy fetal development, and they contain antioxidants that help reduce inflammation.

Winter Squash (Butternut, Acorn, Kabocha)

As the name suggests, these squash varieties are freshest during winter, although they show up during mid-to-late fall. Winter squash are built for the season, as they have thick skin, long shelf life, and tons of nutrients. Most of them have a rich, orange flesh, meaning they are naturally rich in beta-carotene, but they also contain vitamins A and C, which encourage immune and skin health. They also provide potassium, which helps to naturally lower sodium levels in the body, a process that may lower blood pressure levels. Their natural sweetness makes them perfect for cozy winter meals, such as stews, soups, or roasted vegetable medleys.

Apples and Pears

Even though apples and pears are classic fall fruits, they are still going strong throughout winter. Both apples and pears are rich in fiber, especially in their skins, offering support to the digestive system and helping to keep blood sugar stable. They also contain antioxidants that support heart health and overall wellness.

Winter produce may not always look the most appealing, but it’s hearty, nutrient-dense, and exactly what the body needs during colder months. Plus, eating seasonally means better flavor, better nutrition, and often better prices. Even when it’s freezing outside, your plate can still be colorful, fresh, and full of health/life.

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An acorn squash is an excellent fall/winter squash that deserves a place on your table during colder weather. Similar to butternut squash in both color and flavor, acorn squash pairs beautifully with a touch of cinnamon, maple syrup, or a variety of herbs and spices. To stay consistent with fall and winter flavors, we went the cinnamon and maple route for this recipe. The squash caramelizes and becomes buttery-tender during the roasting process. Trust us when we tell you that this festive side dish does not disappoint.

One of the best things about this recipe, besides the highly addictive flavor, is how effortless and easy it is. All you have to do is slice the acorn squash in half, scoop out the innards, and then slice it into half moons. Just make sure that you do not slice the squash too thick or else it will take longer to cook. If you don’t want to spend time roasting them in the oven, you can consider cooking the squash slices in an air fryer or toaster oven, but you may need to do several batches, depending on the size of the appliance you use. The cooking time will also vary if you use an air fryer, toaster oven, etc.

If easy, wholesome side dishes really rev your engine, then you are going to love this recipe. It is every bit as cozy as it is delicious. In fact, it proves that healthy eating does not have to be a boring venture. Many healthy recipes are quite tasty and far from anything you think of when you imagine what “healthy” tastes like. This embraces sweet and savory flavors, combining them for cozy fall perfection. It is both versatile and crowd pleasing, so much so that your kids may even love it!

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Fall and winter invite many different squash types. They are gorgeous in color, unique in shape, and are quite versatile. You can steam them, roast them, boil them, puree them, and even add them to foods such as breads and pies. Although the more unique and seasonal varieties show up at local farmers’ markets, you can typically find a good variety at most major grocery stores during fall and winter. 

Squash is very dense and packed with flavor and nutrients. Most squash tends to have an orange flesh, such as pumpkins, butternut squash, or kabocha squash, which means it is rich in carotenoids. Those plant compounds benefit eye health, skin health, and immune function. They also contain complex carbohydrates and make great alternatives to classically unhealthy starches. Continue reading to learn more about winter squash and how to use them. 

Butternut Squash

A popular winter squash that is typically available year round, butternut squash is the sweetest and most flavorful during the fall and winter. It has a deep, orange-colored flesh that is sweet, nutty, and rich. You can use it in both sweet and savory recipes, such as soups, salads, vegetable medleys, baked goods, casseroles, and pies. You have to peel butternut squash and cut it in half to remove the seeds and stringy bits. 

Acorn Squash

An acorn squash is typically showcased in a themed, decorative box when you enter a grocery store during fall. It has a dark green skin and the shape resembles an acorn, hence the name. The flesh is either bright white or orange. This squash is perfect for roasting. Cut it in half, scoop out the seeds, and roast it cut-side down until you can easily pierce it with a knife. Serve it as a side dish or stuff the center of a roasted half with quinoa and diced vegetables.

Delicata Squash

This is a cylindrical squash with a delicate, cream-colored skin that has splashes of orange, green, and yellow. The delicata squash, also referred to as the peanut squash or Bohemian squash, can be sliced into rounds or half-moons. It is best roasted, but make sure to scoop out the seeds prior to cooking. It makes for a great side dish, but it can also be a main course if you want to stuff it with different things, such as rice, quinoa, or meat. 

Sugar Pumpkin

The sugar pumpkin, or pie pumpkin, is potentially the most popular winter squash. It is the type of pumpkin that you use if you want to make pumpkin pie from scratch, or if you want to make your own pumpkin puree. They have a bright orange skin with bright orange flesh and tend to be much smaller than traditional carving pumpkins. The rich, buttery flavor lends itself to both sweet and savory recipes. If you roast the pumpkin, you can also add it to a blender and blend with other ingredients to make a pumpkin soup. 

Spaghetti Squash

We saved the most unusual for last, as this oblong winter squash has a stringy flesh that resembles spaghetti once you cook it. Make sure not to overcook the squash or else it will just become mushy. When cooked properly, the strands come apart and you can use it as a pasta substitute. It has a mellow flavor, so it easily takes on a variety of herbs and spices, or even sauces. Cut it in half lengthwise, scoop out the seeds, and roast cut-side down until you can pierce the skin easily with a fork.

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Is there anything better than a warm bowl of comforting soup during a crisp autumn evening? A relaxing massage on a tropical beach might rival the bowl of soup, but just imagine that it isn’t for the sake of our argument. The ingredients in that bowl of soup, though, can either benefit or harm your health. Fortunately for you, the soups in this article are made from whole food ingredients and free of preservatives, excess sodium, added flavors, and unhealthy fats. 

There are many different soups, yet people tend to stick to a few classics: chicken noodle, tomato, or minestrone. If you purchase these soups in their canned form, chances are they are riddled with sodium, saturated fat, and processed ingredients. If you tend to enjoy soup when you are sick, you don’t want to put harmful ingredients in the body. In order to recover more quickly, the body requires nutritious foods that contain essential vitamins and minerals. The antioxidants in vegetables can help fight inflammation and get you on the mend more quickly than a can of beef stew.

Now, you do not have to fall ill in order to enjoy a bowl of soup. Comfort your soul on a crisp fall evening with one of the following soup recipes. If you make one of these soups, drop a comment and let us know how you liked it!

Creamy Celeriac Soup

This soup has a luxurious texture and depth of flavor. There is a slightly nutty flavor that makes this the perfect warming fall soup. It’s very easy to make, containing many members of the allium family, including leeks, onion, and garlic.

Click here to make the soup.

Roasted Root Vegetable Soup

Warm, comforting, and very filling, this roasted root vegetable soup includes root veggies like squash, carrots, and potatoes, and onion. Although we have a list of ingredients, you can take a little creative liberty with your root veggies.

Click here to make the soup.

Zucchini Potato Soup

An easy, velvety zucchini potato soup that is perfect for the chilly days of fall and winter. It makes for a great non-dairy, filling dinner!

Click here to make the soup.

Slow Cooker Butternut Squash Soup

Winter squash? Didn’t fall just start? You are not wrong but winter squash refers to squash that are harvested during the fall. And this soup uses one of the most notable squash of the season: the butternut squash. It’s easy to prepare, cozy, and has incredible depth of flavor.

Click here to make the soup. 

Tomato Lentil Soup

Get ready to feast on this culinary creation. This dairy-free, creamy tomato lentil soup is incredibly satisfying and packed with protein. It’s very adaptable, so you can put a little creative culinary spin on the recipe if the inspiration strikes.

Click here to make the soup. 

Creamy Vegan Carrot Soup

Feel a cold coming on? Warm your soul, soothe your sore throat, and enhance immune function with this creamy vegan carrot soup. Carrots contain phytonutrients that enhance the body’s defense mechanisms, making it more resilient against infections.

Click here to make the soup.

Vegan Kabocha Squash Soup

This perfectly creamy kabocha squash soup is rich, satisfying, and packs a little kick from the ginger and cayenne pepper. One of the cooler aspects of kabocha squash is that it has a lower glycemic load than sweet potato and pumpkin, so it won’t spike your blood sugar. 

Click here to make the soup.

Sweet Potato Kale Soup

This sweet potato kale soup is perfect for chilly fall and winter evenings! It’s filling and flavorful, so it wont’ last long at your table. Not only will it please your palate, but it will also keep your belly full without weighing you down.

Click here to make the soup.

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Do you care about the food you put into your body? We hope you do! If you truly care about the effect food has on your physique and physical performance, then you most likely have your macros figured out. By macros, we are referring to the macronutrients: protein, carbohydrates, and fats. What about your micros (micronutrients), though? Vitamins and minerals are necessary for overall health and quality of life. They also work to optimize your energy levels and enhance exercise performance. 

Consuming micronutrient-rich fruits and vegetables can benefit the body in more ways than you think. The great thing about fall is that you can enjoy a variety of fruits and vegetables that contain a wide variety of micronutrients. In fact, diversifying your intake of micronutrients can help boost exercise performance. Start incorporating the following three fall produce items into your diet and feel the difference. 

Winter Squash

Yes, it is still fall and not winter yet. Don’t let the name fool you because winter squash come into season during early fall. These squash varieties are rich in potassium, fiber, magnesium, vitamin A, and vitamin C. The most interesting micronutrient, in terms of winter squash, is pectin. Pectin is a form of soluble fiber, which helps to regulate blood glucose levels, which are already in a healthy range. By regulating these levels, pectin may help you sustain energy for a lot longer. You’ll be able to squash any mid-workout fatigue if you include a little butternut in your diet. 

Pro tip: Save the seeds when you clean your squash out before you prepare it. Much like pumpkin, you can roast squash seeds, so long as they are large and plump. You don’t want to burn them during cooking, either! Rinse and dry them before roasting them in an oven with some olive oil and sea salt for about 15 minutes at 300 degrees Fahrenheit. 

Beets

Although beets are not the most attractive produce item, they pack a serious nutritional punch. Beets are naturally rich in potassium, fiber, folate, vitamin C, and nitrites, which help to lower blood pressure. Potassium is also a key electrolyte that is essential for muscle contractions and nerve signaling. Beets have a natural ability to enhance the delivery of oxygen and other nutrients to working muscles. That’s why it beats out others in terms of boosting exercise performance. The dietary nitrites have a positive impact on oxygen demand while you are engaging in physical activity. 

One study found that consuming 16 ounces of beetroot juice per day significantly decreased oxygen demand during moderate-intensity activity. Additionally, researchers noted that the participants who consumed beetroot juice experienced an overall reduction in oxygen cost. Chugging 16 ounces of beetroot juice per day is not for everyone, though. Through other studies, researchers determined that eight ounces of beetroot juice per day can elicit exercise benefits. 

Pumpkin

There is no individual nutrient in a pumpkin that will magically boost your exercise performance. That said, this glorious orange gourd is beneficial for your gains. Don’t skip on the impressive amount of fiber, B-vitamins, vitamin A, and selenium. After you scoop out your pumpkin seeds to roast, you can use the pumpkin meet in myriad ways. You can make homemade pumpkin puree, which you can use in many recipes, or roast the pumpkin or even turn it into pumpkin hummus. Pie pumpkins tend to be on the sweeter (and smaller) side, just in case you don’t want to grab a huge pumpkin.

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Spaghetti squash (Cucurbita pepo) is a fall and winter squash variety that offers a nutty flavor and impressive nutritional profile. It is closely related to pumpkin, zucchini, and other types of squash. Traditionally, it is yellow and oblong in shape, but it can come in various shapes and colors, ranging from dark orange to white. It is naturally rich in fiber, beta-carotene, vitamin c, and other vitamins and minerals that we will highlight in this article. 

Before we detail the health benefits of spaghetti squash, we have to cover the name. When you cook spaghetti squash, it shreds into strands that resemble spaghetti noodles. Overcooking it, however, can turn the squash’s flesh into a mushy substance, not strands. It is a low carb and low calorie alternative to traditional pasta that comes with a whole lot more health benefits. The nutritional content of one cup of cooked spaghetti squash provides the following:

• Calories: 42
• Carbs 10 grams (g)
• Fat: 0.4 g
• Fiber: 2.2 g
• Protein: 1 g
• Vitamin C: 6% of the daily value (DV)
• Vitamin B6: 9% of the DV
• Niacin: 8% of the DV
• Manganese: 7% of the DV
• Pantothenic acid: 11% of the DV

Spaghetti squash also contains small amounts of magnesium, potassium, calcium, folate, thiamine, and iron. Continue reading to learn more about the health benefits of this unique squash. 

May Aid Digestive Health

Spaghetti squash is a great source of fiber, offering 2.2 g in one cooked cup, which satisfies 9% of the DV of fiber. Supplying the body with enough fiber can help optimize digestive health by keeping things moving. For this reason, nutritionists suggest that you find more ways to incorporate spaghetti squash and other fibrous foods into your daily diet. 

Boosts Bone Health

Spaghetti squash contains manganese, calcium, and magnesium, three minerals that are necessary for strong, healthy bones. It also contains vitamin C, which boosts collagen production, which supports bone structure. Collectively, all of these nutritions contribute to healthy bone density and work to reduce the risk of bone-related health conditions, such as osteoporosis. 

Helps Support Vision

Most fall and winter squash varieties, including spaghetti squash, contain an impressive amount of beta-carotene, which converts to vitamin A in the body. Vitamin A is integral for maintaining healthy vision. Some research shows that it helps protect night blindness. Spaghetti squash also contains lutein and zeaxanthin, two antioxidants that protect the eyes from sun damage and oxidative stress. The vitamin C in spaghetti squash also works to reduce the risk of cataracts and age-related macular degeneration. 

May Boost Metabolism

Vegetables can help boost your metabolism, and spaghetti squash is no exception. Nutritionists attribute this ability to the high B-vitamin content, specifically vitamin B6. B vitamins help convert food into energy, which aids the metabolism of fats, carbohydrates, and proteins. Additionally, the rich fiber content helps regulate blood sugar, which also promotes a steady supply of energy throughout the day. 

May Reduce The Risk Of Chronic Diseases

As discussed in this article, spaghetti squash contains myriad antioxidant compounds, including vitamin C and carotenoids. These antioxidants work to fight oxidative stress and aid inflammation reduction. The fiber helps to lower cholesterol and regulate blood pressure, while potassium works to maintain healthy blood pressure. All of these things help to keep chronic diseases at bay, especially inflammation-related conditions like heart disease, diabetes, and certain types of cancer.

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Squash thrive in two seasons: summer and winter. Unlike winter squash, which you can harvest and store for many months, summer squash are fruits eaten when they are still immature. Some summer squash that you know include zucchini, pattypan, or yellow squash. Although you may know how to cook a zucchini, there are many summer squash varieties that get left by the wayside. 

Perhaps you don’t know how to use or cook with summer squash, so you avoid them. Some look strange and intimidating, even. You are missing out on some serious nutritional benefits! That’s why this article is a crash course on summer squash and how they benefit your health. 

Chayote

This pear-shaped, light green summer squash exhibits a cucumber-like flavor and crisp texture. You can cook it or enjoy it raw, and it is a popular ingredient in Mexican and South American dishes, including stews, soups, and salads. Chayote is edible, but make sure to remove the rubbery peel before you consume it, as that makes it much easier to chew and enjoy. Chayote contains a lot of vitamin C, vitamin B6, copper, zinc, and fiber. Plus, one cup of cooked chayote only contains 38 calories!

Luffa

Luffa, or loofa, is the sponge gourd and member of the squash family Cucurbitaceae. You can eat these plants as long as you harvest them at the young stage. Mature luffas become very fibrous and have a rough texture when dried. That’s why they are used as alternative scrubbing sponges. They have a mild flavor, similar to zucchini and cucumber, and you can enjoy them similarly. One cup of raw luffa contains just 19 calories and fulfills 13% of your recommended daily intake (RDI) of vitamin C. Vitamin C offers great antioxidant properties and is necessary for collagen synthesis and immune function. 

Kousa

This pale-colored squash is commonly found in Middle Eastern cuisine during the summer. Some people call it Lebanese squash or gray zucchini. It has a mildly nutty, slightly sweet flavor that works well with savory dishes, such as soups and stir-fries. Unfortunately, nutritional information on this squash is limited, but it is likely similar to that of zucchini, which is next up on the list. 

Zucchini

Zucchini, although it is available year-round, is potentially the most popular and well-known summer squash. It has a mild, slightly sweet flavor profile and tender center. You can enjoy it raw, roasted, grilled, baked, steamed, or sautéed. Although it is low in calories, it offers lots of nutrients, including potassium, vitamin A, vitamin C, and a lot of antioxidant compounds, including lutein. Studies confirm that lutein-rich foods can help benefit eye health because lutein protects the eyes from damage that leads to age-related macular degeneration, among other eye diseases. 

Pattypan Squash

This small, unique-looking squash looks like a little saucer with scalloped edges. Although pattypan comes in several colors, it tastes the best when it is primarily yellow. The flavor is slightly sweeter than zucchini, and that sweetness really comes out when you roast it. Pattypan squash is a rich source of protective plant compounds, including benzoic acid. One study compared the antioxidant activity of five different squash, including zucchini and pumpkin. Pattypan squash exhibited the highest antioxidant potential out of all the squash varieties. Researchers attributed this to the high content of benzoic acid and its derivatives, all of which have strong cellular protective properties. 

Tromboncino 

Tromboncino, or zucchetto, is a beautiful summer squash native to Italy. It is only enjoyed during the summer months, but it belongs to the same family as butternut squash and other winter squash. You can let tromboncino mature on the vine and store it as you would a winter squash. That said, it is common to enjoy this when the fruit is young, which is why it falls into the summer squash category. In its young stage, tromboncino exhibits a sweet and nutty flavor with a texture that is slightly denser than zucchini. It is delicious regardless of when you eat this squash. 

Crookneck Squash

This yellow squash has a curved or crooked neck, hence the name. The skin, much like that of zucchini, is thin and edible, as is the soft flesh. You can enjoy crookneck squash in stir-fries, roasted vegetable medleys, or spiralized as noodles. Just like other squash varieties on this list, crookneck squash is low in calories. It also provides a lot of vitamin C, potassium, folate, and fiber. It also contains zeaxanthin, lutein, beta-carotene, and other carotenoids.

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It’s that time of year when winter squash varieties appear at farmers’ markets or on grocery store shelves. Squash fall into two categories: winter and summer. The category they fall into depends on whether they’re harvested and consumed when they are immature or fully developed. Winter squash varieties include butternut, acorn, kabocha, and Delicata, to name a few. 

When mature, winter squash have a hard exterior (rind) that protects them from the elements, such as frost, snow, wind, and rain. That is why they are ideal for long-term storage. The squash you acquire will dictate the type of dish you can make with it. Some squash varieties, such as spaghetti squash, can be the star of the show, while others work for appetizers or sides. Continue reading to learn about some excellent winter squash that exhibit impressive health properties. 

Spaghetti Squash

Trying to avoid pasta? Spaghetti squash is a great alternative that offers much more nutrients than packaged pasta. When you cook spaghetti squash, the flesh takes on a stringy texture, which resembles noodles. It is much lower in carbs than other squash in this list, providing just 29.9 grams of carbs per cup. Additionally, spaghetti squash offers B vitamins, vitamin C, manganese, and fiber, but is lower in nutrients when compared to butternut or acorn squash varieties. 

Kabocha Squash

The kabocha squash, or Japanese pumpkin, has a dark green exterior and bright orange flesh that is surprisingly sweet. You can roast, steam, or boil kabocha squash and add it to stews, soups, baked goods, and even salads. Because of its inherent sweetness, kabocha squash is a common ingredient in sweet dishes like pies and cakes. Nothing beats a savory kabocha squash winter soup, though! Kabocha squash exhibits impressive antioxidant activity, being high in vitamins A and C. It is also a great source of potassium, calcium, beta-carotene, and fiber.

Blue Hubbard Squash

Quite an interesting name for a squash, don’t you think? This unique winter squash has a beautiful bluish-green rind and sweet, yellow flesh that is rich in fiber, potassium, vitamins A and C, and other nutrients. One cup of this squash provides 10 grams of fiber, which satisfies 35% of the recommended daily intake (RDI) of fiber. Eating more fiber helps promote digestive health, regulating bowel movements and fueling the growth of beneficial gut bacteria. 

Acorn Squash

The acorn squash belongs to the same plant family as zucchini, pumpkins, and butternut squash. Shaped like an acorn, this squash can vary in color, with the exterior ranging from white to dark green. The flesh is yellow-orange and offers a slightly sweet yet nutty flavor, making it great for fall and winter dishes. Acorn squash is a great source of anti-inflammatory and antioxidant compounds, including alpha-carotene, beta-carotene, and zeaxanthin, all of which work to fight oxidative stress. Finally, acorn squash is rich in vitamins A and C, some B vitamins, potassium, and magnesium. 

Delicata Squash

The Delicata squash isn’t quite as popular as acorn or butternut squash, but it does have a naturally sweet flavor. The flavor is very similar to that of the pie pumpkin, but it has a thin, tender skin, making it easy to peel. It is low in calories and rich in potassium, making it a great food for people who aim to control blood pressure. One cup of Delicata squash provides 13% of the RDI of potassium. Delicata squash is also highly versatile and a great source of complex carbohydrates. 

Butternut Squash

Butternut squash is one of the most popular types of winter squash, exhibiting a sweet, nutty flavor. Packed with fiber, vitamins, minerals, and protective plant compounds, butternut squash needs to be on your fall and winter grocery list. One cup of cooked butternut squash provides 100% of the RDI of vitamin A, and over 30% of the RDI of vitamin C. Both of these vitamins act as antioxidants, working to neutralize free radicals in the body. That process helps protect cells against damage that may potentially cause disease. In addition to the vitamins A and C, butternut squash contains potassium, manganese, magnesium, and plant pigments. 

Red Kuri Squash

This type of Hubbard winter squash is quite striking and has an interesting tear-drop shape with a vibrant reddish-orange exterior. The flesh is highly sweet and packs a serious nutritional punch, offering lots of vitamins A and C, and minerals like potassium. The skin becomes very tender and edible when you thoroughly cook this squash, making it very easy to handle. It is a common ornamental squash for common decor, but don’t forget that you can eat it too!

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With shorter days and colder nights, you need recipes that are warm, comforting, and hardy. At the same time, you don’t want to make a recipe that takes four hours to make. That’s the great thing about this vegan butternut squash and chickpea stew. After about 15 minutes of prep work, the total cooking time is about 30-40 minutes. Now that’s the kind of time in the kitchen we’re talking about!

This stew is inspired by Moroccan flavors because it is infused with spices and ingredients from that area. Coriander and cinnamon are very aromatic and will fill your kitchen with their intoxicating aromas while the stew simmers. Plus, you have the pungent and spicy harissa that you add to the stew. Harissa is a North African red chili paste or sauce made from a few simple ingredients. More often than not, harissa contains garlic, olive oil, chiles, citrus, and a few warm spices. It can be a bit spicy, tangy, slightly sweet, and smoky, so you can add a little more or less to this stew depending on your spice tolerance.

Although you can enjoy this stew on its own, it does go great with couscous or rice. This decision is entirely up to you, though, because it is just as tasty with or without those side dishes. The crazy thing about this stew is that it is even better the next day after you reheat it. And don’t forget that you can always mix in a little extra dollop of harissa to enhance the spice level.

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Bring on the winter squash and comforting soups because fall is here! You may be thinking, “Winter squash? I thought fall just started!” You are not wrong, but winter squash actually refers to squash that are harvested during the fall. Of the winter squash that you see in the store, butternut, kabocha, pumpkin, and acorn squash are the most popular.

Sometimes, you want to make a comforting soup that boasts incredible depth of flavor, but you don’t have time to watch over it as it simmers for 4 hours on low heat. That’s why we love slow cookers! Your only responsibility is to add all of the ingredients into it and program the time and heat. Then you just let the slow cooking do the work. What you’re left with is a rich, incredibly flavorful creation that is ready to eat as soon as you get home.

There is one thing to note about that above statement: you have to blend the ingredients in the slow cooker. You can do this by using an immersion blender, or you can add the ingredients to a high-speed blender in batches. Once you puree the ingredients and the texture is luxurious and creamy, you can ladle it into bowls and enjoy. A quick note before you make the recipe: don’t forget to remove the bay leaves after cooking. Just be careful not to blend them with the rest of the ingredients.

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