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Crisp leaves, warm drinks and soft blankets – yes, it sounds like fall is here! We don’t always associate fall with fresh fruits and vegetables, but as the seasons change, there’s an abundance of fresh garden goodies available.

  1. Apples: It’s a given, apples are a favorite food for everyone from toddlers to grandma. They can be eaten fresh or incorporated into a favorite sweet or savory dish – try one of these 25 ideas. Apples are a good source of antioxidants and contain 4 grams of dietary fiber per serving. Apples can last up to two weeks if stored properly.
  2. Butternut Squash: Even though butternut squash is technically a fruit, it’s most often used as a vegetable. It can be baked, grilled, pureed, used in bread and more. Pick a squash that’s solid with matte skin, free of punctures and bruises and store it in a cool, dry place (not in the refrigerator) up to a month. Butternut squash contain omega-3 fatty acids and are a good source of vitamin A.
  3. Pears: This sweet and juicy fruit is the perfect raw snack, but is also delicious baked, poached or even grilled. Pears are a good source of vitamin C and contain 4 grams of fiber per serving. Plus, there are a variety of ways to work pears into your favorite dishes.
  4. Brussels Sprouts: Don’t turn up your nose just yet, these super veggies are delicious when cooked correctly. And even better, they’re packed with Vitamin K, are a very good source of folate and are a good source of iron. Brussels sprouts can be sautéed with olive oil and garlic and then topped off with a drizzle of balsamic or parmesan cheese, they can be baked in the oven alongside other savory fall vegetables and more.
  5. Cauliflower: This versatile vegetable has become a favorite the past few years. It may lower cholesterol and is an excellent source of vitamin C. Chefs and home-cooks alike are using cauliflower for everything from pizza crust, as a substitute for pasta or mashed as a side-dish. For more ideas on how to use cauliflower, click here.

It’s easy to keep dinner interesting this fall by making the most of what’s in season and putting new twists on tried and true favorites.

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