Grit's Favorite Fall Eats: Pt. 1

Butternut squash, kale, Brussels sprouts, and crisp apples... grab these farmers market faves this weekend for a top-notch autumn pizza and some savory sprouts (aaaah, fall...)

Aaaah, fall. It's (pretty much) in the air. To celebrate this weekend, how 'bout heading to the farmers market and picking up some of the season's best? Read on for two of the best-looking—and tasting—recipes for fall. (And check back next week for part two: baked parsnip fries and Thai-spiced pumpkin soup.)


Photographs by Gayle Brookerstyling by Cynthia Groseclose, and recipes by Heather Garvin.



Butternut Squash & Kale Pizza

(Serves 4)



4 Tbsp. olive oil, divided

2 garlic cloves, crushed

1 Tbsp. freshly chopped sage leaves, or 2 tsp. dried sage

2 tsp. freshly chopped thyme leaves, or 1 tsp. dried thyme

1/8 tsp. kosher salt 

1 butternut squash (about 2 lbs.), peeled, seeded, and diced

1/2 small onion, thinly sliced

1 ½ cups chopped kale, packed

1/2 Tbsp. balsamic vinegar

1 (16 oz.) ball store-bought whole-wheat pizza dough, room temperature

2 Tbsp. cornmeal

2 oz. goat cheese

Freshly ground black pepper 



Preheat oven to 400°F. 

Heat two and a half tablespoons of the olive oil in a small skillet over low heat. Add the crushed garlic, herbs, and salt, and steep (do not allow oil to smoke) for four minutes, swirling pan occasionally to infuse oil. Remove from heat and allow to cool. 

Toss the cubed squash and onion with remaining oil in a medium bowl, then spread in a single layer on baking sheet. Cook for about 20 minutes, stirring halfway through, until just tender but not mushy. Remove from oven. Mix the chopped kale and vinegar together in a small bowl and toss with cooked squash.

Roll pizza dough to a 10 by 16-inch rectangle (or 15-inch round). Dust preheated pizza stone or large greased baking sheet with cornmeal and transfer pressed dough to it. Brush prepared infused olive oil over top of crust. Spread squash mixture over top and sprinkle with goat cheese. Add freshly ground black pepper, to taste. 

Cook until crust is crispy and golden, 15 to 20 minutes.  


Nutrition Facts (per serving): 482 calories, 19g total fat (4g saturated fat), 7mg cholesterol, 444mg sodium, 101g carbohydrates, 17g protein, 20g fiber, 7g sugar



Roasted Brussels Sprouts & Apples

(Serves 4) 



2 cups Brussels sprouts, trimmed and halved lengthwise

1 Tbsp. canola oil

Salt and pepper, to taste

1 large firm apple, cored and diced (choose a sweet variety such as Jonagold or Gala)

1 tsp. freshly grated lemon zest



Preheat oven to 400°F. In a medium bowl, toss the sprouts with the oil, salt, and pepper until well coated. 

Spread in a single layer on a rimmed baking sheet and roast for 15 minutes. Stir in the apples and continue cooking for an additional 15 to 20 minutes, stirring occasionally, until caramelized and tender. 

Transfer to serving dish, sprinkle with the zest, and serve warm.


Nutrition Facts (per serving): 78 calories, 4g total fat (0g saturated fat), 0mg cholesterol, 46mg sodium, 11g carbohydrates, 2g protein, 3g fiber, 6g sugar