This month not only am I encouraging you to eat seasonally but, I’m taking the October Unprocessed challenge and I’m inviting you to join me. Basically, for one full month we’ll be eating foods that are not processed or do not have ingredients that are un-common to a home kitchen. Here is the definition of unprocessed foods:
Unprocessed food is any food that could be made by a person with reasonable skill in a home kitchen with whole-food ingredients.
One of the best ways to eat unprocessed foods is to eat seasonally. As far as eating what’s in season this month, squash is at the top of my list. Acorn squash, is my very favorite squash, which I frequently make by simply baking it with butter and maple syrup. Butternut Squash is a close second in my favorites of the squash family. I make this Butternut Squash Soup every year as well as these Butternut Squash Enchiladas.
Please comment to share any recipes you have that use unprocessed ingredients and seasonal produce from the list above!
Here are some recipes using the seasonal produce for October.
Roasted Butternut Squash over Farro and Chickpeas from Vintage Mixer
Roasted Grape and Walnut Rice Pilaf from Vintage Mixer
Easy Roasted Tomatoes from Foodie Crush
Mushroom Orzo and Swiss Chard Soup from Cookin Canuck
Slow Cooker Cannellini Bean Stew with Sausage and Kale from Kalyn’s Kitchen
Creamy Cashew Chicken with Broccoli from Barbara Bakes
Grilled Pear Brie and Honey Crostini from Two Peas and Their Pod
Mile High Apple Pie from Completely Delicious
Endive and Ham au Gratin from Cafe Johnsonia
Wild Rice Soup with Kale and Sweet Potato from Project Domestication
Butternut Squash Tortellini from Taste and Tell
Slow Cooker Chicken Fettuccine with Mushrooms and Spinach from 365 Days of Slow Cooking
Apple Crisp Pancakes from Budget Gourmet Mom
How to make the seasonal produce image appear as your wallpaper: