What to eat in October: 12 fresh picks for hearty, healthy meals

Fall cooking is often dominated by pumpkins and apples, but there’s a whole world of delicious, overlooked produce waiting to be enjoyed this season.

From earthy root vegetables to vibrant leafy greens and crisp fruits, October offers a diverse harvest. Here are 12 of the best vegetables and fruits to cook with now, no pumpkin required.

Kohlrabi: crisp, peppery, and underrated

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This alien-looking vegetable is a cruciferous cousin of broccoli and cabbage. Peel and slice it raw into slaws, or roast it to bring out its sweetness. The leaves are edible too. Cook them like kale or collards.

Pears: autumn’s juiciest secret

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Often overshadowed by apples, pears are just as versatile, and even juicier. Roast them with root vegetables, bake into crisps, or pair with cheese in salads. Bosc and Anjou varieties are at their peak in October.

Rutabaga: hearty comfort in root form

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Often overlooked, rutabaga has a golden hue and slightly sweet, peppery taste. Roast it with herbs or mash it with butter for a cozy, cold-weather side. It’s also a fantastic addition to stews and casseroles.

Escarole: a bitter green with bite

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Escarole is a cold-loving leafy green from the chicory family. Its slightly bitter edge makes it perfect for hearty soups and sautés. Try swapping it for kale in your favorite recipes for a fresh seasonal twist.

Parsnips: sweet, spiced, and perfect for roasting

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Parsnips look like pale carrots but have a deeper, spicier flavor. They shine in roasted vegetable medleys, soups, or even mashed with potatoes.

Their natural sweetness pairs beautifully with honey or maple glaze.

Red cabbage: vibrant and versatile

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In season and full of crunch, red cabbage is great for braising, roasting, or tossing into slaws. Its deep purple hue adds visual flair, while its slightly peppery taste stands up to bold flavors like vinegar or mustard.

Winter squash: beyond butternut

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Step aside, pumpkin. Squash varieties like delicata, acorn, and honeynut deserve the spotlight too. Roast them simply with olive oil or stuff them for a show-stopping main. Each type has its own unique sweetness and texture.

Beets: bold, earthy, and nutrient-packed

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Beets bring a pop of color and a rich, earthy flavor to fall meals. Whether roasted with citrus, blended into dips, or tossed in salads, they’re as versatile as they are vibrant.

Bonus: they may support heart health and lower blood pressure.

Brussels sprouts: not just for the holidays

These mini cabbages hit their stride in fall. Roasted until crispy, shaved into salads, or sautéed with bacon, brussels sprouts are as adaptable as they are flavorful.

Try them with balsamic for a sweet-savory hit.

Celeriac: the knobby root worth knowing

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Also called celery root, celeriac has a subtle celery-like flavor with a hint of nuttiness. It’s excellent in soups, roasted, or mashed. Don’t be put off by its rough exterior, inside it’s creamy and delicate.

Fennel: anise-scented and caramelizes beautifully

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October is peak fennel season. When raw, it’s crisp and licorice-like; when roasted, it mellows and turns sweet. Pair it with citrus or blend into a gratin for a standout fall dish.