For those of you wondering what to do with all those extra fall fruits and vegetables, I have some great new ideas. Fall is my favorite time of the year. I love the cool, crisp air that instantly reminds me of brown sugar, cinnamon and nutmeg. The flavors and foods are simple, rustic and delicious.

My mother-in-law requested an old recipe I made using sweet potatoes and apples so I whipped it up on Thanksgiving. The great thing is it is a stovetop side dish that can be made if the oven is occupied with roasts or holiday baking. This recipe also makes me grateful that I dug up my summer herbs and brought them indoors for the winter.

Sweet Potatoes with Apples & Garlic Serves 4-6

2 large sweet potatoes rinsed
2 TB olive oil
2 cloves minced garlic
1 teaspoon cinnamon
salt & pepper
1 TB minced rosemary, thyme & marjoram
1 TB butter
2 peeled and diced green apples
2 TB brown sugar

Method

Heat a large nonstick skillet on medium high.

Meanwhile, cut sweet potatoes into medium sized cubes. Toss in a bowl with the olive oil, garlic, cinnamon, salt, pepper and fresh herbs. Add to the hot pan in a single layer. Add the butter and continue cooking and turning gently with a spatula until browned on all sides. Add the diced apples, brown sugar, season again with salt and pepper and cook just until the apples soften and the brown sugar caramelizes. Serve warm. I bet this would also taste really great with some crumbled goat cheese. You could even substitute pears for the apples. This is a versatile dish and very delicious. Feel free to vary the fall herbs too. These three just happened to be what I had growing fresh.

Clementines also seem to be popping up again in the stores at great prices. In this recipe below, I’ve extracted the juices as a tasty addition to butternut squash while it bakes.

Baked Butternut Squash with Clementines Serves 6-8

1 large butternut squash halved and seeded
2 clementines halved
2 TB brown sugar
2 tsp cinnamon
¼ teaspoon nutmeg
salt and pepper
1 TB olive oil
2 TB butter

Method

Preheat oven to 325 degrees. Meanwhile line a shallow sheet pan with parchment paper.

Place the butternut squash flesh side up on the pan. Squeeze the juice of one clementine over the two halves. Sprinkle each half evenly with the brown sugar, spices and oil.

Bake for 30 minutes and then flip the halves flesh side down. Continue to bake until the skin bubbles and a fork inserted through the thickest point is soft. (30-45 minutes depending on the size of the squash)

Remove from oven. There will be juices on the pan. Allow the squash to sit until the juices are absorbed back into the squash.
Flip the squash over and scoop out the flesh into a large bowl. Add the butter and the remaining juices from the second clementine and stir until evenly incorporated.
Turnips are an inexpensive vegetable that most people only enjoy at Thanksgiving. I love them all the time, they are very filling ad they resemble a potato but are far less starchy. Here is my favorite way to prepare them.

Turnips w/Olive Oil Serves 4-6

1 large turnip peeled and cut into longer cubes
salt
3 TB olive oil
1 tsp minced fresh garlic
salt and pepper

Method

Boil the turnips until tender in water seasoned with salt.
Empty the turnips into a large bowl and immediately toss gently with the oil, garlic, salt and pepper. Serve immediately.