What I Ate This Week | Apples + Winter Squash

Even though I’m still getting tomatoes from the garden, I am fully embracing the fact tomorrow is the official start of fall. In the past week, it’s really started feeling like fall too–it’s a little bit cooler out and the days are most definitely shorter. And now eating apples and pumpkin and winter squash no longer feels like jumping the gun. It’s fall!

Here’s what I ate this week:

Super Easy Apple Chips Super Easy Baked Apple Chips // Seriously, you need one ingredient. Just one! Or two if you want cinnamon on your chips. Like most things, homemade apple chips are so much tastier than the kind you buy and so easy to make too. Check out my post on Henry Happened to find out how!

Chard-Stuffed Acorn Squash Acorn Squash Stuffed with Chard & White Beans // I used roasted acorn and sweet dumpling squash to make these and because I don’t like white beans, I used edamame instead. Which was a little bit weird. But still better than white beans! I also got distracted by Facebook and burned these a little when they were broiling. Oops. But they were really good!

Apple with Maple Almond Butter Honeycrisp Apple + Maple Almond Butter // This week on my Facebook page I asked you all what your favorite varieties of apples are. A lot of you are fellow Honeycrisp fans, so yay for that! (Pink Lady are a close second for me.) I love these little maple almond butter packets and they were on sale at the grocery store this week, so I picked up a few to have with apples as an afternoon snack.

Braised Broccolini Braised Broccolini // This definitely doesn’t need to cook as long as the recipe says (as you can see from my overcooked broccolini), but it turned out much better than my previous broccoli braising experience. A nice, simple side dish.

Spaghetti Squash with Walnuts, Basil & Sun-Dried Tomatoes Spaghetti Squash with Walnuts, Basil & Sun-Dried Tomatoes // This is an adaptation of the pasta lunch I made a few weeks ago–I used roasted spaghetti squash instead of rotini and I tossed it with 2 teaspoons of lemon-infused olive oil, homemade sun-dried tomatoes, basil leaves, a tablespoon of chopped walnuts, and some Parmesan cheese. My new favorite lunch!


About Kiersten

Kiersten is the founder and editor of Oh My Veggies.   Read more from Kiersten →

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  1. says

    I feel like I haven’t been eating as many apples as I should lately, but a lot of our apple crop here was wiped out so the local ones really haven’t gone on sale or been very noticeable at all. I should still be eating more though – I love the idea of eating them with almond butter and had no idea you could make apple chips so easily – yours look better than storebought!

    • Kiersten says

      They are so much better than the ones you buy–I never liked those kind of apple chips because they have a strange texture and they taste so bland. These actually taste like apples! ๐Ÿ™‚

  2. says

    i am waiting for some pretty squashes to show up.. luckily our late summer is sticking around.. well it started lat august, so i am not compalining:)

  3. says

    Seriously, it all looks delicious; but, I cannot wait to try that Acorn Squash. Love the savory filling! I love white beans though so I’ll be using them.

  4. says

    I love, love, love baked apples and they were one of my favorite snacks. But my dr. has me on a pre-diabetic diet and no apples are allowed anymore. It sucks ๐Ÿ™ I love Justin’s hazelnut spread. I buy their products a lot as they’re a local company.

  5. says

    My husband is going to love you after I try out the apple chip recipe. I even have a dehydrator which makes it a even bigger shame that I never make them.

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