Winter can produce more than just snow

Try Some Winter Produce to Change Things Up

There are tons of options for winter fruits and veggies to change things up this winter. There are staples like apples, potatoes, and pumpkins. Then there are options that are slightly out of the box like Kale and Meyer Lemons, to winter squashes like butternut squash.

I’ve highlighted a couple of options below with a recipe for each. Trying different fruits and veggies may be a bit of a challenge to work into everyday meals, especially if you have any picky eaters in the house but I’ve found that offering options never hurts, and sometimes the things kids and even adult picky eaters like will surprise you.

Butternut Squash

Butternut Squash
  • High in Vitamin A

  • A good source of Vitamin C, Potassium and Fiber

  • The seeds can be baked and eaten just like pumpkin seeds

Mashed Butternut Squash


  • 1 large butternut squash (about 3 pounds)
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt

For Sweet Mash:

  • 2 tablespoons unsalted butter or olive oil
  • 1-2 tablespoons maple syrup
  • ¼ teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • ½ teaspoon kosher salt
  • ¼ cup milk of choice

For Savory Mash:

  • 2 tablespoons unsalted butter or olive oil
  • ¼ cup grated parmesan cheese (or nutritional yeast for dairy-free/vegan)
  • ½ teaspoon garlic powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ¼ cup milk of choice


  1. Preheat oven to 400°. Line a large baking pan with aluminum foil
  2. Wash and dry squash. Peel squash and then cut in half lengthwise. Scoop out seeds and then cut into 1-inch cubes.
  3. Toss with olive oil and salt. Roast in oven until fork tender 30-40 minutes
  4. Place cooked squash in a large bowl and using a potato masher or hand mixer, mash/whip squash until smooth in texture.

For Sweet Mash

  • Mix in the butter or olive oil, maple syrup, cinnamon, nutmeg, and salt. Slowly add in the milk a little at a time until you get your preferred consistency. Serve warm.

For Savory Mash

  • Mix in butter or olive oil, cheese, garlic powder, salt, and pepper. Slowly add in the milk a little at a time until you get your preferred consistency. Serve warm.

Zest Things Up with Meyer Lemons

Meyer Lemons are typically in season from December to May. They’re high in Vitamin C and Folate and full of antioxidants. Adding a squeeze of a slice of lemon to hot water or tea or adding zest to a batter are the typical uses that come to mind when I think of Lemons.

While there’s nothing wrong with either of those uses the following recipe has helped me zest things up this winter. Gremolata is a citrus-y herb-y garlic-y combo that can add a burst of flavor to a dish.

Add it to roasted or grilled vegetables, like cauliflower, green beans or roasted potatoes, or added to dips like hummus. Add olive oil to it and you have a quick sauce for pasta, chicken or fish.



  • 1 bunch of parsley (roughly 1 cup loosely packed)
  • 1 clove of garlic
  • 2 lemons, zested
  • Salt and Pepper to taste
  1. Finely chop the parsley. Finely mince or grate the garlic.
  2. Mix the parsley, garlic and lemon zest together and add salt and pepper to taste.


  • Can sub lime or orange for the citrus
  • Add grated parmesan cheese for an extra layer of flavor
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