Fall is in full swing here in Northern California and I am loving all the amazing produce that I’m finding—especially squash! It’s seasonal, simple to cook with, and inexpensive to boot. Plus, it’s full of cancer-fighting antioxidants. Butternut squash is generally available from August to March, but it hits its seasonal peak in October and December. I tasted an amazing butternut squash soup at a local restaurant a few weeks ago and the recipe below is my easy adaptation.

Foods like creamy risotto, chicken picatta, and homemade pizza are also easy to prepare, and they’re comforting on chilly evenings. I find that people are intimidated by making risotto, but really it’s incredibly simple to make and pretty foolproof. I actually enjoy the act of constant stirring at the end of the day because it clears my mind and helps me focus on one task at hand. Ask your kids to help you with the preparation—having them stir the pot is a fun and easy way to teach them a bit about nutrition.

Bon appétit!

Grocery list:
1 butternut squash
2 onions, 1 red and 1 white
2 quarts chicken broth
Organic chicken sausage
Arborio rice
Kalamata olives
Parmesan cheese
Eggs
Fresh basil
Refrigerated pizza dough, preferably whole wheat
Buffalo mozzarella cheese
Small can tomato sauce
Brown rice
1 lb boneless, skinless chicken breasts
2 lemons
Dry white wine
Bottle of capers
Broccoli
4 sweet potatoes