Drop the sugary latte and try these healthy fall recipes instead

Nov. 12, 2018 / by Sean O'Nan, MS, RD, LD

Now that autumn is in full swing, it’s time to break out some scrumptious seasonal recipes. The following recipes highlight two fall favorites: pumpkin puree and acorn squash. Pumpkin is rich in vitamin A, which helps maintain normal vision and promotes proper organ function. Acorn squash also contains a good amount of vitamin C, which has also been shown to support your immune system and may help prevent certain types of cancer when eaten as a part of healthy diet.

Pumpkin-Apple Smoothie

Nutrition Facts (per serving): 375 calories, 22 grams protein, 12 grams fiber

Ingredients:

• 1/4 cup oats
• 1/4 cup canned pumpkin puree
• 3/4 cup plain Greek yogurt
• 1 medium apple, diced
• 1/2 small banana, sliced and frozen
• 1/2 cup milk
• 1/8 teaspoon pumpkin pie spice
• 1/2 cup ice cubes

Directions:

1. Place oats in blender, and blend for 30 seconds until they become a fine powder.
2. Add all remaining ingredients to blender, and blend until smooth.

Note: If you are looking to add extra calories to this recipe, use whole milk or heavy cream.

Parmesan Roasted Acorn Squash

Nutrition Facts (per serving): 128 calories, 3 grams protein, 2 grams fiber

Ingredients:

• 1 medium acorn squash
• 1/4 cup grated Parmesan cheese
• 8 sprigs of fresh thyme
• 2 tablespoons oil
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

Directions:

1. Preheat oven to 400 degrees.
2. Carefully cut acorn squash in half lengthwise and scoop the seeds out. Then, cut squash into 1/2-inch cubes.
3. In a large bowl, toss all ingredients together until well-coated, and spread on baking sheet.
4. Roast in oven until golden brown (25-30 minutes).

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