24-Hour Crisis Hotline: (877)SAFEGBC or (877)723-3422 Mental Health & Substance Abuse Issues

6502 Nursery Drive, Suite 100
Victoria, TX 77904
(361)575-0611
(800)421-8825
Fax: (361)578-5500

Nutrition
Resources
Basic InformationLatest News
Cooking With GreensHow to Make Your Own Healthy Chicken TendersMillet: A Whole Grain You Might Be OverlookingNone of Top-Selling Kids' Drinks Meet Experts' Health RecommendationsPut Safety First When Planning to Pack Food-to-GoHow to Spice Up Everyday OatmealWhat Foods Are Most Likely to Cause Acne Breakouts?Farm-to-Table Movement Goes to SchoolBarley: A Tasty Alternative to RiceCould Eating Healthier Be a Natural Antidepressant?The Slow Cooker Makes a ComebackVeggies' Popularity Is All in the NameA Cool-Season Comfort Food Without Lots of CaloriesCooking Food Changes Makeup of Gut BacteriaHow to Make Your Own Healthful SauerkrautOvercoming Your Artichoke AnxietyCan Your Eating Habits Keep Alzheimer's at Bay?Simply Offering More Vegetarian Choices Cuts Meat EatingOrganic Chicken Less Likely to Harbor a Dangerous 'Superbug'Buffalo Cauliflower: A Better Bar FoodButter or Margarine? The Latest Round in a Long-Running DebateCarnivores' Comeback: Review Supports Red Meat in DietMany U.S. Seniors Are Going Hungry, Study FindsHow to Rebalance Your Carb IntakeSeasonal Drinks With a Lighter TouchHealth Tip: Don't Eat Too Much MeatHow to Give Wild Rice an Expert TouchAHA News: Meat Alternatives Have Gone Mainstream, But How Can They Fit in Your Diet?Try Roasted Root Vegetables for a Tasty Fall DinnerAmericans Are Still Eating Too Many 'Bad' CarbsEveryday Foods for Better Blood PressureLighten Up Your Favorite Mac 'N' CheeseSmarter Snacks for Football FansFoods That Will Make You Feel Full FasterParents, Throw the Garden at Your Picky EaterStock up on These Fall SuperfoodsA Surprising New Source of Omega-3sHealth Tip: Cleaning Reusable Water BottlesWhat's the Right Balance of Fats and Carbs?Avocado Toast With a TwistFast Prep Steps for Healthier SaladsSoups Are the New SmoothiesDrink Coffee, Avoid Gallstones?AHA News: Pumpkin Pulp, Seeds Lower Blood Pressure in Rat StudyGet Spicy With Homemade No-Salt SeasoningsGoing Vegetarian Good for Your Heart, But May Up Stroke RiskA Tasty, Good-for-You Treat: Roasted GarlicDrop the Pop: Soda Tied to Higher Risk of Early Death5 Ways to Cut the Fat From Your DietGet Smart About Eggs
Questions and AnswersLinks
Related Topics

Wellness and Personal Development

Stock up on These Fall Superfoods

HealthDay News
by By Len Canter
HealthDay Reporter
Updated: Sep 18th 2019

new article illustration

WEDNESDAY, Sept. 18, 2019 (HealthDay News) -- Butternut squash, Brussels sprouts and apples are all amazing fall superfoods and the perfect reason to get cooking.

Cheap and versatile, butternut squash is loaded with fiber and vitamin A. For an easy butternut squash mash, cut the squash in half, discard the seeds and roast for about 1 hour at 350 degrees. Scoop out the flesh and mash with olive oil, chopped fresh rosemary, grated Pecorino cheese and salt.

Roasting is also a great way to prepare Brussels sprouts, rich in vitamins C and K. Cut Brussels sprouts in half and saute with some olive oil in a large skillet over high heat until lightly browned. Then bake in a preheated 400 degree oven for eight to 10 minutes. Sprinkle with balsamic vinegar and chopped hazelnuts.

Apples are a great source of hunger-busting fiber, and apples baked in a slow-cooker make for a fabulous, filling dessert that's quick to prepare.

Easy-As-Pie Baked Apples

  • 1/4 cup brown sugar
  • 1/4 cup chopped walnuts, pecans, raisins or prunes
  • 2 tablespoons butter
  • 1 teaspoon cinnamon
  • 6 Gala or Macintosh apples
  • 1/2 cup apple juice or cider
  • 2 tablespoons orange liquor (optional)

In a large bowl, mix the sugar, walnuts, butter and cinnamon to make a filling.

Using a grapefruit spoon with sharp edges, a melon baller or a small paring knife, core most of the way through each apple, leaving about 1/2-inch at the bottom. Spoon the filling into the center of each apple and place the apples in the slow cooker. Pour the apple juice or cider and the liquor, if using, into the slow cooker around the apples.

Set the slow cooker on high heat and cook 2-1/2 to 3 hours until the apples are soft and begin to collapse. Serve warm. Refrigerate leftovers for up to 3 days in an air-tight container.

Note: If you don't have a slow cooker, preheat your oven to 350 degrees, use a 7-by-11-inch casserole dish and add ingredients as described above. Cover the dish with aluminum foil and bake for 45 to 60 minutes.

Yield: 6 servings

More information

The U.S. Department of Agriculture has all kinds of resources for more on apples, from buying guides to recipes.