Spice Up Your Fall

Stock Up On Your Favorite Warming Spices

Fall’s harvest is full of deep colors, rich, comforting flavors, and an abundance of produce. To complement your bounty, we recommend stocking up on your favorite warming spices. Read on for some that are especially suited for the fall harvest and enjoy the recipe below for Savory Onion and Garlic Butternut Squash.

Allspice: apples, carrots, pumpkin, squash, sweet potatoes
Anise: apples, cabbage, pears
Basil: broccoli, cauliflower, corn, kohlrabi, parsnips, turnips
Bay: corn, rutabaga, squash, turnips
Caraway: apples, beets, cabbage, carrots, pears, potatoes
Cardamom: apples, pears, pomegranates, pumpkin, raspberries
Cayenne: celeriac, corn, Jerusalem artichokes, parsnips, turnips
Celery seed: beets, cabbage, potatoes, squash
Chives: beets, Brussels sprouts, potatoes, squash
Cinnamon: apples, cabbage, carrots, grapes, parsnips, pears, pomegranates, pumpkin, raspberries, rutabaga, squash, sweet potatoes, turnips
Cloves: apples, beets, carrots, pear, rutabaga, sweet potatoes
Coriander: carrots, corn, pomegranates, potatoes, pumpkin
Cumin: cabbage, carrots, cauliflower, Jerusalem artichokes
Dill: beets, cabbage, carrots, kohlrabi, parsnips, potatoes
Fennel: apples, beets, cabbage, celeriac, pears, squash
Ginger: apples, beets, parsnips, pears, pumpkin, raspberries
Marjoram: carrots, corn, leafy greens, leeks, parsnips, potatoes
Mustard: Brussels sprouts, cauliflower, celeriac, kohlrabi, potatoes
Nutmeg: apples, carrots, parsnips, pears, pumpkin, sweet potatoes
Oregano: broccoli, cabbage, celeriac, leeks, potatoes, turnips, squash
Paprika: Brussels sprouts, Jerusalem artichokes, potatoes, turnips
Parsley: broccoli, carrots, cauliflower, celeriac, parsnips, potatoes, squash
Poppy seed: beets, cabbage, rutabaga, turnips
Rosemary: broccoli, cauliflower, potatoes, rutabagas, spinach
Sage: broccoli, cabbage, carrots, corn, parsnips, squash
Tarragon: beets, leafy greens, potatoes, sweet potatoes
Thyme: cabbage, carrots, celeriac, corn, potatoes, pumpkin
Turmeric: cauliflower, corn, potatoes, parsnips, rutabaga

RECIPE: Savory Onion and Garlic Butternut Squash

Servings: 4 to 6
Preparation Time: 10 minutes
Cook Time: 35 minutes


1 large butternut squash
2 Tablespoons olive oil
½ teaspoon ground onion
½ teaspoon ground garlic
¼ teaspoon parsley
¼ teaspoon black pepper
¼ cup grated parmesan cheese


Preheat oven to 400 degrees.

Peel and cut squash into 1-inch cubes. Transfer to a large, rimmed baking sheet. Toss squash with oil and spices. Spread out in a single layer. Roast, tossing occasionally, until just tender and golden brown, about 30 minutes. Sprinkle with parmesan cheese. Roast for additional 5 minutes to melt and lightly-brown cheese.

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