Fall Flavours: Cooking With Prairie Squash, Apples, and Root Veggies

 

As the prairie winds turn crisp and the leaves shift to shades of gold and crimson, Saskatchewan’s harvest season comes alive in the kitchen. Fall here isn’t just a season. It’s a celebration of abundance. From hearty squash and sweet, fragrant apples to earthy root vegetables pulled fresh from the ground, the autumn harvest is an invitation to slow down, gather around the table, and savour the simple, comforting flavours of the prairies.

Squash: The Cozy Cornerstone of Prairie Cooking

Few ingredients capture the essence of fall quite like squash. Grown across Saskatchewan’s fertile fields, varieties like butternut, acorn, and kabocha are perfect for everything from silky soups to savoury roasts.

How to use it:

     

      • Roasted Squash Soup: Roast butternut squash with onion, garlic, and a drizzle of canola oil. Blend with vegetable stock and a touch of cream for a velvety soup that pairs beautifully with fresh bread.

      • Stuffed Acorn Squash: Halve the squash and roast until tender, then fill with a mixture of wild rice, cranberries, and toasted pecans for a satisfying vegetarian main.

      • Prairie Squash Mash: Combine roasted squash with a little butter, salt, and maple syrup for a side dish that’s both nostalgic and comforting.

    💡 Local tip: Visit a nearby farmers’ market or U-pick farm in late September. You’ll often find unique heirloom varieties that taste richer and sweeter than store-bought options.

    Apples: The Sweet Heart of Fall

    While Saskatchewan might be known for grains and pulses, it’s also home to hardy apple varieties that thrive in our cooler climate. Their natural sweetness and tartness add balance to both sweet and savoury dishes.

    How to use them:

       

        • Apple & Cheddar Galette: A rustic pastry filled with sliced apples and sharp local cheddar — perfect for brunch or a light lunch.

        • Cider-Braised Pork: Pair sliced apples with onions and slow-cooked pork shoulder in a cider-based sauce for a quintessential fall meal.

        • Prairie Apple Crisp: Top sliced apples with oats, brown sugar, and cinnamon for a dessert that fills the house with the scent of autumn.

      💡 Local tip: Try mixing different apple varieties — such as Parkland and Prairie Magic — for deeper flavour and texture in baked dishes.

      Root Vegetables: Earthy, Hearty, and Hugely Versatile

      Carrots, parsnips, beets, and turnips are the unsung heroes of prairie cooking. These humble roots soak up the last of the summer sun and pack a nutrient-rich punch, offering sweetness, earthiness, and heartiness to cold-weather meals.

      How to use them:

         

          • Roasted Root Medley: Toss chopped carrots, beets, and parsnips with canola oil, rosemary, and sea salt. Roast until caramelized — the perfect side dish for roast chicken or turkey.

          • Prairie Borscht: Use garden beets to make a warming soup rich in colour and flavour, topped with a dollop of sour cream and fresh dill.

          • Mashed Turnip & Potato Blend: A classic prairie side, combining the sweetness of turnip with the creaminess of potatoes.

        💡 Local tip: Root veggies store exceptionally well — stock up at harvest time and keep them cool and dry to enjoy local produce well into winter.

        A Prairie Harvest on Your Plate

        Cooking with Saskatchewan’s fall bounty is about more than just taste, it’s about connection. It’s a way to honour the land, support local growers, and celebrate the rhythms of prairie life. Whether you’re simmering a pot of squash soup, baking an apple dessert, or roasting root vegetables straight from the garden, these humble ingredients bring warmth and comfort to the table as the days grow shorter.

        So throw on a cozy sweater, light a candle, and let the flavours of a Saskatchewan fall fill your kitchen. The harvest is here — and it’s delicious

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