from Nutrion and Wellness Solutions by Heather Fink, MS, RD, CSSD
Fall is a wonderful time to celebrate food. With most road and trail races completed and fewer responsibilities with yard work, we can stay inside and have fun with cooking. Fall brings a bounty of nutritious fruits and vegetables that can be made into main dishes, side dishes and desserts. The following recipes highlight three of my favorite things to make during October and November. Enjoy!
Butternut Squash Ravioli (main dish)
The bright orange flesh of butternut squash is a rich source of fiber, vitamins A and C, and manganese. Baking the squash is the only time-consuming part of the process; the rest of this mouth-watering dish comes together within minutes. I use a potato peeler on the squash; I wasn’t sure it was going to effectively tackle the hard exterior the first time I tried it, but it works perfectly! This recipe does not demonstrate how to make the ravioli; I purchase the ravioli and make the topping.
Butternut Squash Ravioli
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