“Orange” you glad It’s Fall?

Fall is here! That means cooler temperatures, shorter days and a slew of our favorite fall vegetables popping up at farmers’ markets and in grocery stores. While we know it’s best to “eat the rainbow,” sometimes it’s fun to highlight our favorite foods of a certain color, especially when they are so abundant seasonally. And who could argue? Fall is the perfect time of year to indulge in all things orange.

Orange fruits and vegetables are often packed with nutrients that benefit your skin, eyes and heart. In fact, the orange color comes from beta-carotene, a powerful antioxidant form of vitamin-A, which benefits eyes. And they also contain vitamin C, another antioxidant that’s good for our immune system and our skin.

Here are 5 of our favorite orange vegetables and suggestions for how to add them to your diet this fall:

Carrots — Roast them to bring out their natural sweetness and toss with balsamic vinegar. Or enjoy them raw with hummus.


Pumpkin — Puree into soup or add to baked breads and muffins.

Butternut Squash — Combine with apples, cranberries and grated Extra Sharp Cheddar for a festive side dish.

Sweet Potatoes — Turn them into homemade chips or fries to serve with homemade ranch dip, or bake and load with healthy toppings for a quick weeknight meal.

Ranch Hand Dip


Golden beets — Roast and add to salads with a little White Oak Cheddar, bacon and fresh apples.

Not familiar with some of the veggies mentioned above? Make it a goal to try a new orange food this fall! It just might become your new favorite!

Excited to add some orange foods to your weekly menu? Here are some ideas to get you started!

Chicken & Sweet Potato Pot Pie


Pumpkin Mac & Cheese



Butternut Squash Soup


Penne with Roasted Vegetables & Tomato Basil Cheddar


Fall Entertaining from Cabot Cheese

~Regan Jones, RD

Regan Jones is Cabot’s National Nutrition Communications Manager and the main voice behind @CabotRD on Twitter. Self-described as a “registered dietitian by education and food-lover by birth,” she writes for the Cabot Creamery Blog from her home in Georgia.

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