Fall cooking centers on winter squash, apples, and root vegetables like carrots, parsnips, and sweet potatoes, most of which peak from September through November in the US. Unlike summer produce, these hold up well to long, slow heat, which is exactly what makes fall cooking feel cozy: roasts, braises, and things that simmer while you do something else. Here's what's in season and how to cook it.
What's in season in fall?
Fall produce tends to be sturdier than summer's, which is why it takes well to roasting and braising instead of needing to stay raw. Timing varies by region and by variety, some apples peak in September, others hold on the tree into November, so treat the months below as a general range.
| Produce | Peak months (US, general) | Simple way to cook it |
|---|---|---|
| Winter squash (butternut, acorn, kabocha) | September to November | Roast cubed at 400°F for 30-35 minutes |
| Apples | September to November | Eat raw, or bake into a crisp |
| Carrots and parsnips | September to December | Roast whole at 400°F for 25-30 minutes |
| Sweet potatoes | September to November | Roast whole at 425°F for 45-60 minutes |
| Brussels sprouts | September to December | Halve and roast at 425°F for 20-25 minutes |
Why do fall vegetables take so well to roasting?
Root vegetables and winter squash are dense and starchy, so dry heat has time to caramelize their natural sugars before the inside turns mushy. That's a different behavior from a summer tomato or zucchini, which is mostly water and breaks down fast under the same heat. Give fall vegetables the time roasting takes; rushing them at a lower temperature just steams them in their own moisture.
What's the best way to roast winter squash?
Butternut, acorn, and kabocha squash all roast the same way, only the peeling difficulty changes.
- Peel the squash if using butternut; acorn and kabocha skins are edible once roasted, so you can skip this.
- Cut into 1-inch cubes and remove the seeds.
- Toss with olive oil, salt, and pepper on a sheet pan, spread in a single layer.
- Roast at 400°F for 30-35 minutes, flipping halfway, until browned at the edges and tender through.
A pinch of cinnamon or a drizzle of maple syrup in the last 5 minutes leans the dish sweet; smoked paprika and a squeeze of lime leans it savory. Both work with the same base method.
How do you make a simple apple crisp?
Baking apples changes them from crisp and bright to soft and concentrated, which is the point in a dessert like this.