Your Guide to Fall Vegetables (5 APPETIZING Options)

The weather is turning cooler, Halloween candy is already on shelves, and pumpkin spiced everything is starting to appear. These facts can only mean one thing: fall is right around the corner. Autumn is a season for harvesting, collecting, and cooking, so we’ve rounded up the best fall vegetables to serve this season.


No, not pumpkin spice. We’re talking about the real deal. We’re talking about the real vegetable that contains massive quantities of Vitamin A for your eyesight, a healthy amount of fiber, and the antioxidant beta-carotene.

If you only buy pumpkins for decorating, you’re missing out on half the fun of this gourmet gourd. For cooking, you’ll get more flavor out of the smaller pumpkins, so don’t feel like you need to heft a huge one out to your car. You can prepare your pumpkin by choosing from two simple methods: baked or boiled. To bake the pumpkin, cut it in half (you can soften the rind by microwaving it for a few minutes), scoop out the seeds, and place the halves rind-side up in a baking dish. Place in an oven at 350 degrees for about an hour and a half. Scoop out the pumpkin and you’ve got the building block for an amazing pumpkin recipe – from scratch, not a can. The second method requires peeling the rind and cutting the hard flesh into cubes, which you can then boil until tender.


Carrots are one of the cheapest, versatile, and healthiest fall vegetables out there. It’s a well-known fact that carrots contain large quantities of beta-carotene, but they have also been shown to aide digestive systems, boost your immune system, and even keep your skin looking younger.

Carrots have a naturally rich flavor that can be brought out in full force by simply peeling and roasting them in your oven. Steaming is another easy option, and you can dress them up with a pinch of salt and pepper or a squeeze of lemon juice. Once the weather really starts to cool down, warm up by making delicious carrot soup with ginger and lemon.

Butternut Squash

Butternut squash, yet another orange fall vegetable, contains dietary fiber and Vitamin B6, which has been shown to help both the nervous and immune systems. This squash has a flavor that you may find similar to sweet potato and is great as soup, mashed, or as a simple side dish.

Once again, roasting is one of the easiest and most delicious ways to prepare butternut squash. First, peel the squash and remove the seeds, and then cut the flesh into medium-sized cubes. Toss the squash with olive oil, salt, pepper, and minced garlic, then spreading it out on a foil-lined baking sheet. Cook in the oven at 400 degrees for half an hour.


It may not be the prettiest “flower” in the store, but it sure is the healthiest. These lovely white bouquets contain the majority of your daily requirement of Vitamin C, plus Vitamins K and B6, folate, and fiber.

You’re going to be shocked to learn that one of the best ways to prepare cauliflower is to roast it. We know, take a moment. Once you’ve recovered from your surprise, start chopping up some garlic because you can roast it right alongside the cauliflower. Need some seasonings for this seasonal dish? Toss the cut cauliflower lightly with olive oil and then sprinkle on salt, pepper, and cumin for a simple and simply delicious dish.

Sweet Potatoes

Can you smell the sweet potatoes baking in the oven? If you can’t, here’s how to make that dream a reality. Preheat your oven to 400 degrees. While the oven is warming, stab each sweet potato a few times (to prevent explosions), place on a foil-lined baking sheet, and let those babies bake for about 45 minutes. Once they’re done, allow them to rest for 15 minutes, and then cut one in half, top with a pat of butter and a healthy sprinkling of light brown sugar. Now, that’s a simple vegetable to fall for.