Fall Foods

FuelED® with Jared

Fall is here and summer is over! Believe it or not, it is getting darker sooner and we have passed Autumn equinox already. Some of my favorite food and dishes come with the cooler weather—warm soups, sweet winter squash and of course a hot pot of hardy chili. 

Autumn equinox is about balance—equal parts light and dark. It is a great time to reflect on the balance of your diet. Are you getting enough fruits and vegetables? Are you making sure to enjoy some apple pie every once in a while? If you find yourself a little short on the recommended 3-5 servings vegetables and 2-4 servings fruit per day, try out one of these recipes to balance out your nutrition. 

Winter Squash Soup (recipe from Dietitian Jared)

6 lbs winter squash
1 onion
1 tomato
3 stalks celery
3 full sized carrots
½ stick butter
½ cup cream
2 tsp nutmeg
1 tsp coriander
1 tsp cinnamon
2 cups low-sodium chicken/vegetable stock

Salt/pepper to taste

- Cook down all vegetables with butter, 1 cup stock in large pot until soft and mushy.
- Put vegetables and liquid from pot in food processor and blend until smooth.
- Add cream and spices and simmer in pot. 



Baked Acorn Squash (recipe from Dietitian Jared

- Cut Acorn Squash in half and put flat side down on baking sheet

- Bake at 400 degrees for 40-50 minutes or until tender with fork

- Sprinkle a little brown sugar on the inside and eat with a spoon

Scott Jurek’s (ultra-marathon legend) Minnesota Chili

This recipe has a lot of ingredients. But it is amazing!




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