Monsters Gotta Eat Too

October is my favorite month. I love the autumn colors in Ohio, the crisp dry air, cozy food, cozy blankets, and most of all – spooky stuff! That’s right, in addition to my love of food and cooking, I am a big fan of horror movies. My favorite are monster movies – like Godzilla or The Host. I love when the monsters go around chomping on everything. Monsters gotta eat too, right?!

So, in the spirit of movie monsters, let’s talk about chowing down. Make sure you’re filling up on nutritious food this month to avoid getting “hangry” and destroying Tokyo. Let your hunger “fall away” with these seasonal recipes.

Winter Squashes

Winter squash, with it’s deep orange color, is rich in vitamin A. Vitamin A is an essential vitamin, best know for protecting our eyes and increasing our immunity to those fall flu bugs. It’s also low on the glycemic index, meaning 1 cup of mashed squash won’t raise your blood sugar as much as 1 cup of mashed potato. There are so many varieties of winter squash. Try this recipe for acorn squash.

Acorn Squash Dinner Boats:

Preheat the oven to 375°F. Cut an acorn squash in half and place skin-side down on a baking tray. Roast until a fork can easily pierce the flesh, 30-60min. (Alternatively, cook squash halves in the microwave. They’ll cook faster, but they won’t have as much flavor as the oven-baked squash.) Fill each half with cooked brown rice, sautéed mixed vegetables (I like onions and mushrooms), and top with Greek yogurt mixed with fresh dill. For extra protein, add a small handful of chopped toasted nuts, like almonds or pecans. Serve with a salad on the side, preferably one with dark, bitter fall greens like kale, mustard, or swiss chard.

Concord Grapes

I love the rich flavor of a concord grape. Did you know that grapes are high in antioxidants called polyphenols? These compounds may may help protect against cancer, eye problems, cardiovascular disease, and other health conditions. Grapes are a good source of fiber, potassium, and a range of vitamins and other minerals. (Source: med news today)

Easy Roasted Grapes

Preheat the oven to 325°F. Spread grapes on a baking sheet lined with parchment paper. Roast for about an hour, until the grapes are slightly smaller, very juicy, and darker in color. Scoop the cooked grapes into a resealable Tupperware and refrigerate up to one week. Serve over yogurt, oatmeal, or ice cream.