October 2024
Volume 2 Issue 10
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October is National Pumpkin Month!
Pumpkins originated in Central America but are grown on all continents now except Antarctica. The pumpkins don’t like the cold weather there! In October, 80% of the pumpkins grown in the US are available for purchase. That is nearly 800 million ripe pumpkins ready for picking in one month! Pumpkins are a super nutritious food. In fact, every single part of the pumpkin is edible, including the leaves, flowers, and seeds! Enjoy some pumpkin this fall and don’t forget to eat the whole thing!
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Roasted Vegetables with Chimichurri Sauce
Serves 4
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- 2 cup peeled and sliced carrots
- 2 cups chopped cauliflower
- 2 cups chopped broccoli
- 1/4 cup olive oil
- 1/2 cup parsley, chopped
- 1/2 cup spinach (or cilantro), chopped
- 3 garlic cloves, chopped
- 1 large jalapeño, deseeded and chopped
- 1/2 cup rice or red wine vinegar
- 2 tablespoons lime juice
- 1/2 cup olive oil
- 1 teaspoon red pepper flakes
- Salt, to taste
- Pepper, to taste
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- Preheat oven to 400F.
- Place chopped vegetables on baking sheet and coat with oil. Note: Make sure your vegetables are in one layer, you may need to use 2 sheets.
- Roast vegetables for 30-40 minutes or until caramelized, rotating the sheet(s) halfway through
- While vegetables are cooking prepare the sauce. First, purée parsley, spinach (or cilantro), garlic, and jalapeño in a food processor.
- Mix rice or red wine vinegar, lime juice, and oil in a bowl. Slowly add liquids and pureé until smooth.
- Add red pepper flakes, salt and pepper and stir to combine. Adjust seasoning as needed.
- Pour desired amount of chimichurri sauce over roasted vegetables once they are cooked.
- Store remaining sauce in a sealed container and refrigerate for up to 3 days.
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Roasting vegetables in the oven is a great way to prepare tasty veggies that are tender, lightly crisp, and sweetly caramelized. Roasting vegetables in the oven brings out the foods natural sweetness, making them appealing to everyone, even the pickiest of eaters. The traditional fall vegetables like carrots, cauliflower, broccoli, sweet potato, and butternut squash all work great for roasting. Here are a few tips to help you get started:
- Cut vegetables evening to have them finish cooking at the same time.
- Use a high temperature, like 400 degrees F, or a slightly lower temperature if you are using a convection oven.
- Don’t crowd the pan! The veggies need to be in a single layer without overlapping to help air circulate and crisp the veggies.
- Use enough oil to coat all your vegetables evenly but do not over saturate.
- Rotate pans as needed for even cooking.
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K-State Research and Extension is committed to providing equal opportunity for participation in all programs, services and activities. Program information may be available in languages other than English. Reasonable accommodations for persons with disabilities, including alternative means for communication (e.g., Braille, large print, audio tape, and American Sign Language) may be requested by contacting the JoCo KSRE Office two weeks prior to the start of the event at (913) 715-7000. Requests received after this date will be honored when it is feasible to do so. Language access services, such as interpretation or translation of vital information will be provided free of charge to limited English proficient individuals upon request. | | | | |
