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As the leaves begin to change and the air grows crisp, the arrival of autumn brings a bounty of seasonal vegetables that can transform your meals into vibrant, healthy dishes. One such dish that captures the essence of fall is the Eggplant Zoodle Fall Bowl. This delightful recipe harmoniously combines the rich, earthy flavors of eggplant, zucchini, butternut squash, and kale, creating a colorful medley that not only pleases the palate but also nourishes the body.

Eggplant Zoodle Fall Bowl

Warm up this fall with the delicious Eggplant Zoodle Fall Bowl, a colorful and nutritious dish that beautifully showcases seasonal vegetables. Featuring zoodles made from zucchini, roasted butternut squash, and nutrient-rich kale, this recipe is not only easy to prepare but also versatile for various dietary needs. Packed with flavor and health benefits, it's a perfect choice for cozy dinners or family gatherings. Discover how to combine these vibrant ingredients for a satisfying meal that celebrates autumn's bounty.
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Ingredients
  

2 medium eggplants

2 medium zucchinis

1 cup cherry tomatoes, halved

1 cup butternut squash, cubed

1 cup kale, chopped

1/4 cup red onion, thinly sliced

3 cloves garlic, minced

2 tbsp olive oil

1 tsp dried thyme

1 tsp smoked paprika

Salt and pepper to taste

1/4 cup feta cheese (optional)

1/4 cup pumpkin seeds (for crunch)

Fresh parsley, chopped (for garnish)

Instructions
 

Prepare the Zoodles: Using a spiralizer, turn the zucchinis into zoodles (zucchini noodles). If you don't have a spiralizer, you can thinly slice the zucchini into ribbons. Set aside.

    Roast the Butternut Squash: Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 1 tbsp of olive oil, salt, pepper, and half of the smoked paprika. Spread on a baking sheet and roast for 25-30 minutes or until tender and slightly caramelized.

      Sauté the Vegetables: In a large skillet, heat the remaining 1 tbsp of olive oil over medium heat. Add the sliced red onion and minced garlic, sautéing until fragrant and translucent, about 2-3 minutes.

        Add Eggplant and Kale: Dice the eggplants into bite-sized pieces and add them to the skillet. Sauté for another 5-7 minutes until the eggplant is tender. Stir in the chopped kale, and cook until wilted, about 2-3 minutes.

          Combine Ingredients: Once the butternut squash is done roasting, add it to the skillet along with the cherry tomatoes, zoodles, thyme, the remaining smoked paprika, salt, and pepper. Gently toss everything together, cooking for an additional 3-5 minutes to heat everything through. Be careful not to overcook the zoodles; they should be slightly crunchy.

            Finish and Serve: Remove from heat and fold in feta cheese and pumpkin seeds. Serve the Eggplant Zoodle Fall Bowl warm, garnished with fresh parsley. Enjoy the layered flavors of fall!

              Prep Time, Total Time, Servings: 15 minutes | 50 minutes | Serves 4