Summer is in the rearview mirror and the kids are fully immersed in school life. But wait - did I see holiday decorations popping up in more than one local store? Ugh!

But instead of lamenting the shift, I embrace the seasonal changes with fall-centric flavors that go beyond pumpkin spice everything. Let’s get cooking!

Delicious Fall Inspo

While summer offers a seemingly unlimited bounty of produce, don’t underestimate the nutritious wealth of fall. Hello squash, beets, and apples!

Here is a fall forward recipe, from our friends at Country Living, to get you inspired.

Roasted Butternut Squash With Cider Vinaigrette

I love butternut squash because it’s not only tasty, but it’s also super nutritious, and packed with vitamins, minerals, fiber, and antioxidants.

I think the whole-grain mustard and apple cider give this recipe some extra seasonal pizzazz, too.

INGREDIENTS

• 2 small butternut squash (about 1 1/2 pounds each), peeled, seeded, and cut into 1/2-inch-thick slices
• 1 medium red onion, cut into wedges
• 3 tbsp. olive oil, divided kosher salt freshly ground black pepper
• 1 c. apple cider
• 1 1/2 tbsp. whole-grain mustard
• 1 tbsp. red wine vinegar
• 2 tbsp. chopped fresh flat-leaf parsley

DIRECTIONS

1. Preheat oven to 425°F. Toss squash and onion with 2 tablespoons oil on two rimmed baking sheets. Season with salt and pepper. Roast, rotating pans once, until golden brown and tender, 20 to 25 minutes.
2. Meanwhile, bring cider to a boil in a small saucepan over high heat. Reduce heat to low and gently simmer until liquid has reduced to 3 tablespoons, 12 to 15 minutes.
3. Whisk together mustard, vinegar, reduced cider, and remaining 1 tablespoon oil in a bowl. Season with salt and pepper. Stir in parsley.
4. Drizzle squash and onion with vinaigrette just before serving.

Nutritional Benefits

A one-cup serving of cooked butternut squash provides more than 450% of the RDI for vitamin A and over 50% of the RDI for vitamin C.

According to Medical News Today,[i] butternut squash offers a host of health benefits including supporting digestive health and immune function.

Butternut squash’s lovely orange hue is due to beta carotene, which functions as an antioxidant. Countless studies[ii] have found that diets rich in antioxidants can boost health.

Final Thoughts on Fall

Autumn is the perfect time to experiment with new recipes. But, if you’re anything like me, sometimes these tasty concoctions can result in digestive upset, bloating and gas.

That’s why I’ve added a new product to my digestive health tool kit. It’s called NO BLØAT^™.

This product supports the breakdown of lactose and helps aid against gas and bloating. It features nine powerful digestive enzymes to support stomach comfort and digestion.

Plus, Zenwise^® added Reliably Alive^™ Probiotic DE111^® that’s scientifically proven to arrive alive in the small intestine where 90% of nutrient absorption occurs and 70% of immune system resides. Even better, it’s proven to work within hours – not days – of consumption.

Don’t let digestive upset ruin your fall fun – try NO BLØAT^™ .

Written by: Claudia Thompson, PhD, RD

*This post is a sponsored collaboration with Zenwise^®. As always, all opinions are my own.

 

[i] https://www.medicalnewstoday.com/articles/284479#benefits

[ii] https://www.nccih.nih.gov/health/antioxidants-in-depth