November 7th, really? I’m so behind this month. Better late than never they say so today I’m giving you a list of what typically can be found fresh in my neck of the woods during November. Better yet, I’ve got a recipe for you that combines two of the seasonal harvest at the peak of their ripeness for a nutritious treat. You’ll thank me.


Apples, Beets, Broccoli, Cabbage, Carrots, Chard, Collards, English Peas, Kale, Leafy Greens, Potatoes, Pumpkin, Radishes, Spinach, Turnip Greens, Winter Squash

This recipe if from the September issue of VegNews by David Hanley.

Apple Stuffed Acorn Squash

Serves 4

2 acorn or kabocha squash

4 medium apples

1/4 cup maple syrup

1 tablespoon vanilla

1 teaspoon cinnamon, divided

Preheat oven to 350 degrees. Halve the squash and scoop out the seeds. Core the apples and place 2 of them in a blender of food processor. Add maple syrup, vanilla, and 1/2 teaspoon cinnamon, then blend, adding a small amount of water to achieve a consistency thin enough to pour into cereal. Dice the remaining  2 apples into bite-sized chunks. Set aside. Fill the 4 squash halves with the apple chunks, then pour the apple-maple-cinnamon puree into the squash so it runs between the apple pieces. Sprinkle the remaining of the cinnamon evenly over the top of the acorn squash. Place the squash on a baking sheet and bake for 30 to 35 minutes. Remove and let cool before serving.

Now here’s the dish on this tasty treat. Fall squash is full of anti-inflammatory nutrients, which help boost our immune system protecting us against colds and flus. Acorn squash is particularly high in vitamin C, potassium, and magnesium which is beneficial in relieving bloating and constipation. This comes in handy especially around the holiday season when we might be indulging a bit too much. Burp!

The nutrient combination in apples are known to help protect us against disease, in fact more so than what research has shown. Score! I try to add cinnamon to as many things I can for its ability to help balance blood sugar and fight inflammation. It’s easy to add to smoothies, on top of oatmeal, and in warm drinks. Outside of it tasting delicious, vanilla is a natural mental and physical stimulant; I use it so frequently that I make my own. You want to add a protein kick to this, then top to off with some roasted walnuts. Winning!

 I’ll definitely be making this over the weekend. Enjoy!

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