Cooking with squash and fall vegetables
05 October, 2026
When the wind turns crisp and the leaves take on golden hues, our cravings tend to change on their own. It's the moment when summer's crunchy salads make way for comforting dishes full of flavour and colour. Fall is also, without a doubt, the best season at the market: the stalls overflow with squash in fascinating shapes, earthy root vegetables and tender cabbages. On top of being affordable and grown locally, these foods are packed with vitamins and minerals to help us face the cooler weather. Here are a few tips to get to know the treasures of the fall harvest and cook them with ease.
Getting to know the different kinds of squash
Butternut, spaghetti, acorn or pumpkin: the squash section can feel a little intimidating. Yet each variety has its own texture and flavour.
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Butternut squash: With its sweet, creamy flesh and subtle nutty taste, it is the undisputed queen of velvety soups, risottos and homemade purées.
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Spaghetti squash: Once roasted, its flesh pulls apart with a fork into strands that look just like pasta. Serve it with a good Bolognese sauce or homemade pesto for a fun, nutritious alternative.
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Acorn or buttercup squash: Perfect for cutting in half, hollowing out and filling with a mix of sausage, cranberries, wild rice or quinoa before baking with a cheesy topping.
Bringing out the best in root vegetables by roasting
Rainbow carrots, turnips, parsnips, beets and sweet potatoes are the true stars of fall cooking. The best way to bring out their natural sweetness without spending hours at the stove is, without a doubt, roasting them in the oven.
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The magic of roasting: Cut your root vegetables into even cubes and coat them generously with olive oil, salt, pepper and dried herbs (rosemary, thyme, sage).
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Caramelization: Spread them on a baking sheet without crowding them and roast at 200°C (400°F) for 30 to 40 minutes. The high heat caramelizes their natural sugars, giving them a golden outside and a melt-in-your-mouth inside.
Turning leftovers into comforting meals
One of the biggest advantages of fall vegetables is that they keep well and are incredibly versatile. A single cooking session can easily feed the family for several days.
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Hearty soups and purées: Blend your roasted vegetables with hot broth and a splash of coconut milk or cream, then add toasted pumpkin seeds or leftover pulled chicken for a complete meal in 10 minutes.
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Stews and gratins: Add cubes of squash or sweet potato to your stews and lentil curries, or gather your cooked vegetables in a baking dish topped with local cheese.
Cooking as a family, with zero waste
Fall vegetables are perfect for getting kids involved in the kitchen. The little ones love scooping out squash seeds with a spoon, while the older ones can help with peeling or seasoning.
Whatever you do, don't throw out the seeds! Rinse them, dry them well, then toast them in the oven with a little oil and spices (paprika, garlic powder or maple syrup). They make a crunchy snack that's perfect for lunch boxes.
Cooking with fall vegetables is a wonderful, delicious way to celebrate the change of season. Let your creativity run free, fill the house with cozy, comforting aromas and savour the richness of our local harvest! 🍂🎃🥣
Put these tips into practice
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