Fall is a time for root and harvest vegetables, and this Roasted Feta Harvest Vegetable Pasta dish is a delicious way to enjoy them. The butternut squash, onion, zucchini, and spinach are all roasted with feta cheese and butter until tender and flavorful. Then, they’re tossed with cooked pasta and pumpkin puree for a creamy, comforting meal.
Nutrient-Rich Fall Harvest Vegetables
Fall harvest vegetables are packed with nutrients. Butternut squash is a good source of vitamins A, C, and potassium. Onions are a good source of vitamin C and quercetin, an antioxidant that may help protect against heart disease. Zucchini is a good source of vitamins C and K, and potassium. Spinach is a good source of vitamins A, C, and K, and iron. Fall harvest vegetables offer an abundance of essential nutrients that contribute to overall health and well-being. These vegetables are not only delicious but also packed with vitamins, minerals, and antioxidants that play vital roles in the proper functioning of the body.
Butternut squash, a prominent fall harvest vegetable, is a powerhouse of nutrients. It is an excellent source of vitamin A, which is crucial for maintaining good vision, healthy skin, and a robust immune system. Additionally, butternut squash is rich in vitamin C, a vital antioxidant that helps protect cells from damage and supports the immune system. Furthermore, it provides a significant amount of potassium, an essential mineral that regulates fluid balance, maintains healthy blood pressure, and contributes to proper muscle function.
Onions, another fall harvest staple, are not just flavorful but also incredibly nutritious. They are an excellent source of vitamin C, which plays a vital role in boosting the immune system, promoting collagen production, and maintaining healthy skin. Onions are also rich in quercetin, a powerful antioxidant that has been linked to numerous health benefits, including a reduced risk of heart disease and certain types of cancer.
Zucchini, a versatile summer squash, is another nutrient-packed fall harvest vegetable. It is an excellent source of vitamin C, an essential nutrient for immune function and collagen synthesis. Moreover, zucchini provides a significant amount of vitamin K, which is vital for proper blood clotting and bone health. It is also a good source of potassium, an essential mineral that helps maintain healthy blood pressure and supports muscle function.
Spinach, a leafy green that thrives in the cooler temperatures of fall, is a nutritional powerhouse. It is an excellent source of vitamin A, which is crucial for vision, skin health, and immune function. Additionally, spinach is rich in vitamin C, a vital antioxidant that helps protect cells from damage. Furthermore, it provides a significant amount of vitamin K, which is essential for proper blood clotting and bone health. Spinach is also an excellent source of iron, a mineral that plays a vital role in red blood cell production and oxygen transport throughout the body.
Kale, a leafy green vegetable belonging to the Brassica family, is renowned for its exceptional nutritional value. It is an excellent source of vitamins A, C, and K, as well as minerals such as calcium, iron, and magnesium. Kale is also a good source of antioxidants, including lutein and zeaxanthin, which are important for eye health. Additionally, kale is a low-calorie food that is high in fiber, making it a great choice for those looking to maintain a healthy weight.
Pumpkin in Savory Dishes
Pumpkin is a versatile ingredient that can be used in both sweet and savory dishes. In this Roasted Feta Harvest Vegetable Pasta dish, pumpkin puree adds a creamy texture and a subtle sweetness.
Other savory pumpkin dishes include pumpkin soup, pumpkin chili, and pumpkin risotto. Pumpkin, with its vibrant orange hue and sweet, earthy flavor, is a versatile ingredient that shines in both sweet and savory dishes. In the Roasted Feta Harvest Vegetable Pasta dish, pumpkin puree makes an unexpected but delightful addition, providing a creamy texture and a subtle sweetness that complements the roasted vegetables and tangy feta cheese. The pumpkin puree helps to bind the sauce together, creating a rich and velvety consistency that coats the pasta perfectly.
Beyond this unique pasta dish, there are countless other savory pumpkin dishes that showcase its culinary potential.
- Pumpkin soup is a classic fall favorite, offering a warm and comforting meal on a chilly day. The pumpkin puree gives the soup a velvety texture and a rich, earthy flavor that is enhanced by the addition of warming spices such as cinnamon, nutmeg, and cloves.
- Pumpkin chili is another hearty and flavorful dish that is perfect for a cozy evening. The pumpkin puree adds natural sweetness and depth to the chili, balancing out the spicy heat of the peppers and the tanginess of the tomatoes. The result is a complex and satisfying dish that is sure to warm you up from the inside out.
- Pumpkin risotto is an elegant and sophisticated dish that showcases the versatility of pumpkin. The pumpkin puree is slowly simmered with the rice, creating a creamy and flavorful sauce that coats each grain perfectly. The addition of Parmesan cheese and fresh herbs adds a touch of richness and complexity to the dish, making it a truly special meal.
- Pumpkin Smoothies or adding pumpkin to Oatmeal is a good way to get started with extra nutrients to kick start your day
- Add chunks of roasted pumpkin or butter nut squash to a salad or even stir them into chicken salad.
These are just a few examples of the many savory dishes that can be made with pumpkin. Its unique flavor and texture make it a versatile ingredient that can be used in a variety of ways. Whether you’re looking for a cozy soup, a hearty chili, or an elegant risotto, pumpkin is sure to deliver.
Differences Between Gourds and Root Vegetables
Pumpkins, squash, and zucchini are all members of the Cucurbitaceae family, a diverse group of plants that also includes cucumbers, melons, and gourds. While they share some similarities, there are also some key differences between these gourds and root vegetables.
One of the key differences between gourds and root vegetables is their nutritional content. Gourds are lower in starch and calories than root vegetables, and they are also a good source of vitamins A, C, and potassium. Root vegetables, on the other hand, are higher in starch and calories, but they are also a good source of fiber, potassium, and vitamin C.
Another difference between gourds and root vegetables is their culinary uses. Gourds are typically used in sweet dishes, such as pies and cakes. Root vegetables, on the other hand, are typically used in savory dishes, such as soups, stews, and casseroles.
Finally, gourds and root vegetables have different storage requirements. Gourds can be stored at room temperature for several months, while root vegetables should be stored in a cool, dark place.
Planning Meals in October Using Pumpkin
October is the perfect time to plan meals using pumpkin. Here are a few ideas I like to include in September and October:
- Pumpkin Chili
- Pumpkin Frittata
- Creamy Beef Pumpkin Pasta – like Cheeseburger Mac or Creamy Goulash
- Homemade Pumpkin Gnocci – super easy and just serve as a side with meatloaf, apple sausages, or Salisbury steak
- Pumpkin Enchiladas – load them with spinach too and even corn for a veggie version
- Pumpkin Alfredo
- One Pot Pumpkin Pasta with Sausage
- Pumpkin Pasta Sauce (red)
- Thai Pumpkin Curry
- Pumpkin Waffles and Bacon
- Acorn Squash Soup
With so many delicious ways to use pumpkin, you’re sure to find a pumpkin dish that you’ll love this fall.
Roasted Feta Harvest Vegetable Pasta Dish
Ingredients
- 2-16 oz bags butternut squash
- 1 block feta cheese
- 1 onion
- 2 tablespoons butter
- 3 teaspoons minced garlic
- 1 lb turkey breakfast sausage
- 1 zucchini or yellow squash
- 10 oz bag frozen chopped spinach
- 1 can pumpkin puree not pie filling
- Salt and pepper to taste
- 16 oz. box of penne or rigatoni noodles – or Spaghetti Squash
Instructions
- Preheat Oven to 400.
- Prepare Spaghetti Squash if using instead of dried pasta. (begin the cooking process on the spaghetti squash before you start roasting vegetables)
- Set out the frozen spinach.
- Add butternut squash to a baking dish.
- Cook squash in the oven for 10 minutes.
- Start boiling water for the pasta (remember you will save a cup of the pasta water for the sauce).
- Shred or chop the zucchini into ½ inch pieces and set aside.
- Brown turkey sausage in a large skillet, then drain on a paper towel-lined plate.
- Remove baking dish from oven and make a hole in the middle.
- Add feta cheese block to the middle of the baking dish.
- Add the zucchini around the cheese.
- Drizzle with olive oil and sprinkle, salt, pepper and thyme on top of the cheese.
- Place baking dish back in the oven and cook for 20 minutes.
- Chop the onion into small pieces.
- Cook the onion with the butter until it becomes translucent.
- Add garlic and cook until fragrant.
- Add the spinach and stir until nothing is frozen.
- Add the can of pumpkin and 1 cup of pasta water.
- Stir everything together and let it come to a simmer.
- Add the cooked sausage.
- Remove the squash and cheese from the oven.
- Immediately stir them together so the melty cheese and vegetables combine.
- Depending on your baking dish and skillet size, combine them together into one dish.
- Serve on top of the pasta or go ahead and mix everything together.
