Fall’s Superfoods: Pumpkin, Squash & Zucchini

Hello everyone,

As the air cools and leaves turn, nature offers us a bounty of fall vegetables that do more than just taste delicious — they nourish the body and spirit. Let’s look at three seasonal stars:

Pumpkin
Rich in beta-carotene (which your body converts into vitamin A), pumpkin supports healthy eyes, glowing skin, and a strong immune system. Try it in soups, smoothies, or roasted with cinnamon.

Zucchini
Light yet nutrient-dense, zucchini hydrates and supplies vitamin C, potassium, and antioxidants. It’s wonderful spiralized into noodles, added to salads or lightly sautéed with garlic. 

Winter Squash (Butternut, Acorn, Delicata)
These hearty squash varieties provide fiber for digestion and steady energy, plus vitamins C and B6 to support immunity and metabolism. Roast them for a caramelized sweetness or blend into creamy, dairy-free soups.

A Simple Fall Bowl Idea:
Roast chunks of pumpkin, butternut squash, and zucchini with olive oil, sea salt, and rosemary. Pile them over a bed of greens or quinoa, then top with toasted pumpkin seeds for crunch.

This season, let your meals echo the beauty of the changing trees — colorful, grounding, and full of life. Here’s to eating with the seasons

Take care,

Kenny 
Kenny's Vegetarian Kitchen, Inc.
Holistic Consultant | Plant-Based Nutrition Advocate

Check out my book "Eat Raw and Go Naked, Recipes for Vibrant Living"

www.kennysvegetariankitchen.com | Instagram

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“Maintaining well-being is a life long practice.”

“All information in this blog is for informational purposes only. Please check with your health care practitioner before starting an exercise program or making dietary modifications that may adversely impact your health.”