Giveaway: Wüsthof Vegetable Knife

Wüsthof Vegetable Knife

When I was in high school, I was pen obsessed. I kept buying new ones, thinking that somehow each new pen would improve my handwriting, make me a better student and some generally brighten my prospects as a human being. Eventually, I got my thinking straightened out and realized that no tube of plastic and ink had that kind of power. Still, my appreciation for the sense of possibility that is contained in a fresh pen has never diminished.

pear chutney with dried cherries and ginger

In recent years, in part because I have enough leftover from high school and college to last me a lifetime, my pen purchases have slowed nearly to a stop. However, I found a new object that contains that same sense of promise. The kitchen knife. Now knives are more expensive than pens, so new ones don’t drift into my life as frequently as writing utensils once did, but I still love the excitement that comes when I introduce a new one into my kitchen.

Wüsthof Vegetable Knife The latest cutting tool to find space on my magnetic strip is this new vegetable knife from Wüsthof. What I love about this knife is that it is designed to make easy work of vegetables and it does it really well. As someone who spends a great deal of time breaking down produce for preserving, it’s been a godsend to have a knife that helps prevent food from sticking to the sides of the blade.

Wüsthof Vegetable Knife

The holes work in tandem narrow raised strip to help stubborn veg slide right off the blade (think about how annoying chopped potatoes can be, as so often they cling to the knife as you make your slices). So far, I’ve used this knife to break down a pumpkin (worked like a dream), chunk up sweet potatoes (perfection) and make quick work of a mountain of apples (nary a sticking piece among them). I’m counting on it to help me work through half a bushel of pears tomorrow and I’m sure it will do admirably well.

Wüsthof Vegetable Knife

Happily, the kind folks at Wüsthof have offered to give me one of these most excellent vegetables knives to giveaway here. It’s just the thing for all those winter root vegetables that are now coming into season. For more information on this knife and the full line of Wüsthof products, make sure to click over to their Facebook page and like it. That way, you’ll stay up-to-date with all their tools and any future giveaways!

Here are the giveaway details…

  1. To enter the giveaway, leave a comment on this post and tell me about your favorite autumn vegetable. Feel free to share a recipe if you have a favorite way of preparing it.
  2. Comments will close at 11:59 pm eastern time on Wednesday, October 26, 2011. Winner will be chosen at random (using random.org) and will be posted to the blog on Thursday, October 27, 2011.
  3. Giveaway is open to U.S. residents only (apologies to my more far-flung readers).
  4. One entry/comment per person, please.

Disclosure: Wüsthof gave me the knife that I’ve been using for the last few weeks and are provided the one for this giveaway. As always, my opinions are still all my own. It’s a good product and I’m happy to be able to share it with you guys.

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1,423 responses to “Giveaway: Wüsthof Vegetable Knife”

    • Last weekend I steamed a butternut squash. Then aromatics that included onions, celery carrots, parsley and mint were sautéed in a small Dutch oven. The peeled cooked squash, chicken stock and grated cheese were simmered. Yes, butternut squash is my favorite fall vegetable.

      • butternut squash is delicious!
        I just roasted one along with a kabocha, then removed the peel. threw it in the blender with some chicken stock and about a cup of onions I had sauteed for about 20 minutes with curry powder. Ended up with a creamy, sweet and spicy soup. Very tasty in fall!

        Would LOVE to cut up all my squashes with a new knife 🙂

  1. My favorite autumn veggie has to be squash. Just love me some mashed up squash with butter and brown sugar. Makes it feel like fall!

  2. OMG, I want to win this SO badly! I have sort of awful kitchen knives, which just won’t hold an edge. My boyfriend has finally just thrown his hands up in disgust and refused to sharpen them for me anymore. Anyway, this means that I’ve cut myself several times recently from dull blades slipping on veggies, but I can’t afford to buy new ones right now. So you should totally pick me to save my poor fingers 🙂 My favorite autumn veggie is winter squash, hands-down. We especially like Kabocha and acorn, roasted and sometimes glazed with bourbon and brown sugar or made into soup.

  3. My favorite autumn vegetable is spaghetti squash. I was just introduced to it last year and have made some wonderful things with it already this year.

  4. Butternut squash is one of my all-time favorites. The latest way I’ve prepared it was roasted. So easy! Cube up a squash, cut off the rind if it bugs you, drizzle with olive oil, sprinkle with salt & thyme and roast. Top with toasted pecans and some pungent blue cheese.

  5. My favorite autumn vegtable would be the pumpkin of course…..it is yummy and delicious and you can make so many things out of the sweet flesh that it produces. I have always taken pumpkins every year and processed them to add to all my baking for the winter. I also love to cook delicious breakfasts with it…..and the pumpkin butter is always a treat to have in my home! Add a little sugar and cinnamon and it makes October my favorite time of the year!

  6. My favorite autumn vegetable is hubbard squash! It’s a recent additional to my repetoire, and I’m been preparing it simply for now, with salt and butter.

  7. Ooh, brussels sprouts for sure. I love them so much that one year as a child, I requested them as part of my birthday dinner. My favorite preparations are simple: steam gently, halve, and sprinkle with salt, pepper and oil, and top either with grated hard cheese or squeezed citrus.

  8. Wow what a great looking knife! My favorite autumn veggie has to be squash, all varieties from acorn to pumpkin to butternut. All so multipurpose and almost inter-changeable in so many recipes. Made some summer to fall bread the other day, switched my Zuchinni bread up by taking out half the Zuk’s and replacing them with cooked acorn. Best of summer and fall!

  9. Sweet potatoes!!!

    My website link goes to one of my favorite sweet potato recipes, though really, I can take one, boil it, mash it with a fork and eat it plain and be quite content.

  10. This is a gorgeous knife. I love sweet potatoes. We chop, boil, then mash them up with butter and call them “sweet potato mashed potatoes!”

  11. I’ve started to love winter squash now… I hated it when I was a kid. Isn’t it funny how your tastes change? Last year I gave half of an acorn squash to my dog (I had my fill of it first, and hubby isn’t a fan unfortunately!), and I figured she’d eat out of it like a bowl.

    Nope!

    She ate the whole darn thing! Skin and all!

  12. I like all kinds of squash and pumpkin…somehow they represent fall and all the possibilities that autumn brings. Plus they’re just fun vegetables!

  13. Squash and pumpkin definitely. I loooooooove curry pumpkin soup and I could use a good knife. It’s only thing in my kitchen arsenal I don’t have.

  14. Butternut squash hands down. I’m an easy keeper, I just cut them into quarters and roast them with butter and salt and pepper.

  15. My favorite fall vegetable is the much misunderstood and unloved Rutabaga, primarily because they are a main ingredient in my favorite food…the Cornish Pasty. I too love a good knife and I have too few of them in my kitchen.

  16. I love brussel sprouts, just plain steamed brussel sprouts. Last night we had them oven roasted. I try to get them from the farmer’s markets but for the last few years I’ve been able to get them still attached to their “bats” at Trader Joes.

  17. I love Brussels sprouts. This was not always the story though. I avoided them ever since I was a child and my mom served me some. When she wasn’t looking I tried sneaking some to the dog. SHE wouldn’t even eat them. Mind you, this was a dog that ate her own poop. I knew something was wrong with them if SHE wouldn’t eat them. Years ago I decided to hike up my big girl pants and try again. I shredded them, sauteed them in bacon fat with some onion, then poured in a little water and steamed them for about 20 min. Then I crumbled some bacon on top. Viola! I now love Brussels sprouts. Even my kids request them. Mission success.

  18. Favorite Autumn vegetable, well we’ve been up to our ears in tomatoes and making salsa which I love! But I did make butternut squash for the first time ever this fall. I sauteed it and it was delicious!! Or my favorite fall treat is apple crisp!! Recipe is at home sorry! 🙂 That knife looks amazing!

  19. My favorite winter vegetable, by far, is delicata squash. I love the flavor and it’s so easy to prepare! I just cut it in half, scrape out the seeds and strings, and put the halves, cut side down, in a pie plate with water. Microwave for 10 minutes or so, peel, mash, and eat with butter!

  20. My favorite autumn veg right now might be carrots or beets, but this knife would be awesome for me to have at work where I have to break down tough delicate squash, a flat a at time! I have been thinking about a Wusthof upgrade, so I love this giveaway 🙂

  21. My favorite fall veggie is acorn or butternut squash. Here’s a great recipe for a casserole:
    http://goldenhourglass.blogspot.com/2009/09/recipe-corner-squash-casserole.html

    (and no, the blog’s not hacked, google just thinks it is, and I’m working on getting it fixed.)

    I’m so excited about this giveaway! I’m a single person in her thirties with a kitchen obsession, but one thing I haven’t invested in is a good knife set; I only have a couple random nice ones. Keeping my fingers crossed!

    Thanks,
    Ellen

  22. So difficult to decide! I really love celery root – mashing it and also putting it in soups. Second runner up: sweet potatoes. I roast them all of the time, and I like grating and sautéing them (good with other fall vegetables like beets, squash and celery root) with olive oil, salt, pepper and sometimes some cumin. Eating this mash with a poached egg and toast for breakfast is the best.

  23. It’s difficult to leave a response about only one autumn vegetable..I love them all! If I had to chose I would say a Buttercup squash! It will give you more than one delicious meal!

  24. Love the winter squash. Sliced in half, cooked cut-side down, butter, brown sugar, and cinnamon added when they’re soft. Yum.

  25. My favorite fall vegetable is pumpkin. The delicious possibilities are nearly endless, but I love roasting the seeds and putting pumpkin (or butternut squash) into chili and soups.

  26. Oh, gosh, I really need a good vegi knife. I would love to have one of these. I have several fall favorites. Apples and sweet potatoes are among the ones I love the most. I have been slicing and freezing apples for goodies for the holidays. Next, sweet potatoes.

  27. My favorite fall vegetable is anything that will make soup! My best recipe is butternut squash soup, but it has tons of other fall vegetables in it. I like to add vadaovan (french curry) oooohhhh sooo good!

  28. My favorite autumn veggie is the sweet potato. I love them baked with a little bit of butter, cinnamon, and brown sugar but they’re also great roasted with beets and tossed in an orange-ginger vinaigrette. I try to avoid fried foods but sweet potato fries are delicious dipped in raspberry vinegar or a spicy sweet chutney. I think I’d eat a sweet potato no matter how it was prepared.

  29. OMG, brussels sprouts! I could eat them forever and ever. And I have so many fond memories of apple picking, back when I lived in the heart of apple country (Syracuse, NY). Fall in Portland is a little too damp for my tastes, but mmm, the food. (And mmm, the clothes 🙂 )

    • I had the most amazing brussel sprouts last night, battered in apple cider batter and deep fried. Served with a yogurt horseradish sauce and toasted almonds. It was so delicious!!

  30. This is the first year I’ve planted a fall garden, and there have been many surprises. My favorite is probably turnips, both the greens and the roots, although I usually cook them separately. My favorite recipe is turnip green pesto: blanch the greens and throw in the food processor with all the usual pesto ingredients. So delicious!

  31. My favorite fall vegetables have been the carrots and parsnips from my garden and the butternut squash with sage butter my daughter made last week. It was awesome!

  32. My favorite fall vegetable is butternut squash. I have been baking it for my daughter’s baby food and finally tasted it, can’t believe I never gave it a try until now!!

  33. Call me strange, but I’m loving rutabagas right now. All roasted up with it’s fellow root veggies and a nice chicken.

  34. ooooooh….so many good autumn veggies to choose from….but my favorite has to be any kind of squash with butter and brown sugar. Or for true decadence, butter and maple syrup. Bake it, steam it, whatever….but pile on that decadence with a little salt on top.

  35. Everyone bragged about squash, so I have to put in a good word for beets, roasted with a little salt and olive oil and maybe a splash of balsamic. Canadian-based here, so my winnings (if there are any) go to my New Jersey friend who got me into this whole canning lark in the first place. Check out the “about me” on the blog for deets.

  36. My new fave is delicata squash – it’s a cute shape and the best part is you can eat the skin…just cut thinly, toss with olive oil and whatever seasonings you are in the mood for, bake till really soft, and enjoy!

  37. Beets! I love beets! Let me say it again… I L-o-v-e BEETS! I love them roasted or even just boiled with fresh chevre goat cheese and herbs. I love beet chocolate cake or brownies. I love the earthy, deep taste and texture of beets. I also love to pickle beets with a dallop of honey in each jar just before I seal the lid.

  38. It’s Brussels sprouts for me, hands down! They are so darn good and this time of year I can buy local at the farmer’s market.

    I love them tossed with butter, salt, and pepper and roasted in the oven. It brings out a rich nutty taste in them. But my favorite preparation is Jacques Pepin’s Brussels sprouts and bacon recipe. Super fast and additively tasty. Prep your your sprouts (1 lb) by cutting them into 1/4 inch slices. Slice 4-5 slices into 1/4 inch pieces and toss them in a skillet. Cook until crisp. Throw the sprouts and a little evoo into the same skillet and cook covered for just a couple minutes. Uncover and cook a couple more minutes and viola! You’re done and eating really, really good salty, porky, roasted Brussels sprouts. Super good.

  39. I really love brussels sprouts and cabbages of all kinds. Found a new cabbage to love this year thanks to one showing up in our CSA shares: the caraflex, which has a cute little tear-drop shaped head and makes me think of Beatrix Potter.

  40. Cauliflower is not only a fall vegetable but it does show up a lot more in the fall and I am addicted. I always have to buy more than I need because I can easily eat a whole head straight from the roasting pan while it’s still hot enough to burn my tongue.

  41. My favorite is an odd one that often gets over-looked. I love Celeriac (Celery Root). I like it as a slaw, stir-fried with caraway and salt, and I like it lacto-fermented. I always look forward to finding it in my CSA box this time of year.

  42. My favorite autumn vegetable is spaghetti squash. My grandparents grow an abundance and I always have some stock piled in my pantry for a quick weeknight meal. Generally, I bake it whole, then slice in half and fill with marinara sauce, parmesan and shredded mozzarella. Easy nutritious meal even the kids love.

  43. My favorite fall vegetable is butternut squash. I had never had it growing up so it was my husband’s parents who introduced it to me and I was reluctant at first, but wound up loving it! Last Christmas I used it to make butternut squash soup. I used Paula Dean’s recipe, easily found on foodnetwork.com. Currently in my freezer are two batches of all the veggies necessary for that recipe all diced up and ready for me to make into soup whenever I feel compelled to have some!

  44. I love pumpkin! Soup, latte, butter, cheesecake, bread… all things that Pumpkin belongs with. Now if I could just master growing them!

  45. My favorite Autumn vegetable is Spaghetti Squash, I love it because it’s like a magic trick. You cook the squash and it looks just like an ordinary one then as soon as you start running a fork through it, suddenly it’s spaghetti. So simple, such a childlike thing but it makes me smile every time I cook one.

    Lovely knife by the way. oddly enough I have a Beretta pocket knife that’s made the same way, with perforations in the blade that create air pockets in what you’re cutting, so that it doesn’t stick to the blade. It’s great for peeling veggies or just an apple.

  46. Lovely looking knife!

    I used to be an adamant licorice/anise hater. I simply couldn’t abide by anything that tasted or even hinted at tasting of such things. Until I had some grilled fennel. Sliced, tossed in olive oil, sea salt and freshly cracked pepper, thrown on a grill or broiled in a hot oven, it is a thing of beauty!

    Fennel is one of my new fall favourites.

  47. Oh my!! I would love love love to win this! My favorite autumn vegetable is probably. . . parsnips. Or winter squash. Or beets. It’s too hard to decide! Autumn is such a great time of year for veggies. I’ll go with beets – roasted and topped with a mustard dressing and sprinkled with bleu cheese.

  48. I would have to say my favorite fall veggie is Butternut Squash, especially when prepared in Butternut Squash with Hazelnuts (From Gourmet, Dec 2001). Every time I make it I will have a house full of friends at mere mention of it. It makes me think of a happy home filled with lots of friends and family. I also love that Butternut Squash can be used in so many different applications, both sweet and savory.

  49. I swoon for the sweet potato. I am pregnant and for some reason I can’t get enough of them. I like them mashed with cayenne pepper, I like them cut into fries, and I have even made them into hash! They are so versatile and delicious!

  50. I know it’s not exactly a vegetable (but neither are squashes, technically!) but my favorite thing about fall is apples! Apple pies and tarts, apple butter and jelly, apples eaten out of hand and cut up on a plate with cheese and crackers, apple festivals and those rare apple varieties you can only find one week a year. Mmmmm.

    I hope this still counts! I bet this knife could cut a mean apple. But I will also use it on many other vegetables, if I am lucky enough to win it.

  51. how can I pick just one? beets roasted with rosemary and thyme, served on top of spinach and topped off with some fresh goat cheese. any kind of squash. and sugar pumpkins. lots of sugar pumpkins.

  52. My favorite autumn vegetable is, hands down, pumpkin. It’s so versatile.. sweet in a mash or pie, savory in some delicate ravioli. Cupcakes, Bundt cakes, cookies, ice cream. Right now, though, my absolute favorite way to prepare pumpkin is roasted plain and then pureed – fresh, homemade, and local – for my 5 month old daughter.

  53. It’s hard to pick one fall vegetable as a favorite because so many good things are happening in fall. I love potatoes, as required by my Scotch-Irish genes and I love pumpkins because they are as iconic as they are delicious. Goodness, I hope I win!

  54. Potatoes! Scalloped potatoes-slice the potatoes and sprinkle with s&p and a little flour. Do this for 2 or 3 layers (slice some keilbassa in the layers makes it delish) then mix some cream of onion soup with milk and pour over the layers. Bake for 1-1 1/2 hrs.

  55. Our favorite fall vegetable is the lowly parsnip. Nothing signifies the end of the growing season like digging up frost sweetened parsnips. We put them an place you would use potatoes and/or carrots. Also delicious fried in butter with a little cinnamon.

  56. My favorite fall vegetable is onions…..raw, deep fried, pan fried, and fried with potatoes and eggs. They go with “everything”!!!

  57. Oh goodness, I totally know what you mean about potatoes sticking to the knife and it drives me BATTY! I would love, love, love to win this knife!

    My favorite autumn vegetable would have to be pumpkin, because it’s so versatile…I use it in baked goods, savory dishes, whatever. However, I also love sweet potatoes to the ends of the earth. There’s nothing like a quick batch of sweet potato fries for lunch, or sweet potato casserole for a decadent breakfast, or…..

  58. Sweet potatoes in a sweet syrup with marshmallows melted and toasted across the top are a favorite fall vegatable dish I’ve always loved. My mom used to make it during the cold of the autumn and winter seasons and it was one of the centerpieces of our family Thanksgiving dinners.

  59. I love kabocha squash prepared the traditional Japanese way — long-simmered in dashi with a bit of mirin, soy sauce, and sugar.

  60. We love stripped beets when they come out in the fall. The best part of home preserving is we get to enjoy these treasures without the tin taste (like when they come from a can). I love to serve them with some fresh goat cheese alongside homemade boule bread.

  61. Pumpkin!!! My favorite ways to prepare pumpkin–anything sweet from pumpkin waffles and scones to pumpkin cupcakes and pie. Last year I discovered Dorrie Greenspan’s recipe for “Pumpkin Stuffed with Everything Good” and it is my favorite savory pumpkin dish.

  62. I love kabocha squash, a Japanese variety that comes out in the organic markets in the fall. I have grown it before, and it is so delicious and buttery all by itself.

  63. I love squash too, but I have to go with sweet potatoes. Is that a winter veg lol. I roast them along with whole head or garlic, top cut off, salted and drizzled with olive oil. Then I cut roasted sweet potatoes in half lengthwise, top with little butter, dash of cinnamon and cocoa powder (secret ingredient), salt and pepper, I use cayene but fresh ground black with do, smooshed up roasted garlic and generous portion of goat cheese or feta. Roast until bubbly and devour 😉

  64. I love the golden beets you find at the farmer’s market this time of year. I like them shredded and sauteed with butter and lime zest, or roasted and added to a salad. Mmm…

  65. Pumpkin! I know it is a cliche, but I love it and this is one of my favorite ways to make it.

    Pumpkin Soup with Sage and Sweet Italian Sausage

    Source: Emeril Lagasse, 2007
    Qty Measure Ingredient
    ————————————————————
    3 pounds fresh pumpkin flesh, peeled, seeded, and cut into 1/2-inch dice
    4 tablespoons olive oil, divided
    2 teaspoons salt
    2 tablespoons unsalted butter
    2 cups chopped yellow onions
    1 leek, washed and sliced into rounds
    3 bay leaves
    1/2 teaspoon freshly ground white pepper
    2 teaspoons brown sugar
    8 cups chicken broth
    1 sprig sage
    2 to 3 sprigs parsley
    1 sprig thyme
    1/4 cup 1/2 cup dry white wine
    1/2-3/4 pound fresh sweet Italian sausage, crumbled
    Freshly grated Parmigiano-Reggiano, for garnishing

    Instructions: In a large mixing bowl, toss the pumpkin with 2 tablespoons olive oil and 1 teaspoon of the salt.
    In a large, heavy pot or Dutch oven, melt the butter with 2 tablespoons olive oil over medium-high heat. Add the pumpkin mixture, onions, leek, bay leaves, the remaining teaspoon of salt, the white pepper, and sugar. Cook, stirring, until the onions are soft and lightly golden, 8 to 10 minutes. Add the chicken broth, diced roasted pumpkin, herbs and wine. Stir to mix. Bring to a boil, and then reduce the heat to medium and cook, uncovered, for 20 to 25 minutes, or until pumpkin is tender and broth is just beginning to thicken slightly. Once the pumpkin is tender, puree the soup using an immersion blender.
    In a medium saute pan, brown the sausage. Using a slotted spoon remove the sausage from the pan and drain on paper towel. Add the sausage to the soup and simmer another 10 minutes.
    Remove the bay leaves and herb sprigs and discard. Garnish the soup with the cheese and serve with warm crusty bread.

    Recipe Summary
    Difficulty: Intermediate
    Prep Time: 25 minutes
    Cook Time: 45 minutes
    Yield: 2 1/2 quarts

  66. I have a collection of Wustuf knives, and I LOVE them! I don’t have this veggie knife but would love to add it to my collection. My fav fall veg would have to be squash also… I just roast it in the oven with butter, salt Nd pepper and serve. My kids love it and its so easy if I am having a busy day.

  67. My favorite cold weather vegetable has to be the sweet potato. And one of my favorite ways to prepare them is to peel, then cut into bite-sized chunks, toss with a little olive oil, a little thyme, and far more minced garlic than you think you need (no really, feel free to load it on), sprinkle liberally with kosher salt, and then bake it until the sweet potato pieces are just tender enough to eat. I could happily eat an entire pan of this by myself.

  68. Beets! Absolutely love them. One of my favorite ways is to roast them in the oven until tender, then slice them as thinly as possible and serve them with a slightly sweet mint, rice-wine vinagrette and some goat cheese. It’s delicious!

  69. My favorite Autumn vegetable to work with would be butternut squash, hands down! I have made soups, gratins, and even a variation of a lasagna (recipe came from a mid 90’s edition of Gourmet – probably either October or November in 1997 or ’98). I love the color of butternut squash, cleaning them seems easier, to me, than many other varieties, and the texture is something I crave this time of year. On another note completely, I also crave pomegranites and quince because they always seem so mysterious, juicy & beautiful. I don’t mind the stain on my cutting board! I also love the way roasting quince turns from white to Carnelian reddish-orange. It seems like a magical, alchemical process!

  70. Fall vegetables are my all time favorite to grow!
    BRUSSEL SPROUTS. what is not to love about them!!!!
    This wonderful knife would be perfect to cut the little x’s in the bottom of the brussel sprouts, so they cook evenly!

  71. I was pen obssessed, too, and it just got worse in college. In high school a friend and I found some inexpensive fountain pens. I found a different kind at the college bookstore. It’s a good thing I liked the ones that weren’t hundreds of dollars! I just bought ink to refill them. I still LOVE pens, but I haven’t bought any in a very long time (or ink either, for that matter).

    I think my favorite fall vegetable is potatoes! My favorite way to make them is also the easiest roasted rosemary potatoes http://theprudenthomemaker.com/RoastedRosemaryPotatoes.aspx

  72. I wouldn’t mind adding that knife to my kitchen…

    Favorite autumn vegetable? That would have to be hot peppers – technically a fruit, but so are many of the posts. Right now, I have a several Bhut Jolokia chili plants in the yard that are covered in green pods. If they ripen, I will have to make some more Ghost Sauce.

  73. It is an absolute toss-up between pumpkin and brussels sprouts! And I realize that brussels aren’t limited to autumn, so pumpkin should probably win!

  74. Sweet potatoes, sweet potatoes, sweet potatoes! I always thought I hated them when I was a kid and then I realized I just didn’t like them covered in marshmallows. Now, I roast the heck out of those guys all fall/winter long and eat them with pesto aioli…yumm!

  75. I love butternut squash. Blend it up with some coconut milk and add some curry powder, fresh garlic, and onions and you have the essentials for a great fall curry! I seem to have the same knife collecting obsession as you!

  76. Winter squash, peeled and cubed, wrapped in parchment with rosemary, s&p and a few dabs of butter, roasted in a hot 425 degree oven for about 30 to 40 minutes. Even my 5 year old loves this.

  77. Wow, a lot of people want this knife!

    My favorite fall vegetable has to be butternut squash. It’s good in everything, and it has such a long shelf life. One of my favorite recipes is Mark Bittman’s Butternut Squash, Braised and Glazed- it’s in How to Cook Everything Vegetarian.

  78. My favorite fall vegetable without a doubt is butternut squash from my garden. Just had it tonight, chunked, roasted with olive oil and seasoned with fresh sage, salt and pepper.

  79. Hmmm, tough choice! I guess I’ll go with butternut squash, because one of my favorite fall/winter recipes is a butternut squash/caramelized onion/goat cheese galette! Yum.

  80. I found a way to make Brussel Sprouts in a way that even people who don’t tend to like Brussel Sprouts seem to like. Slice up four strips of bacon and start to fry them. Peel the dark leaves off a pound of sprouts (the outside leaves tend to be bitter. Chop them into fine slices with a food processor or Wusthof vegetable knife ;). Throw them in the pan with the crispy bacon slivers. Add a dash of salt and a dash of pepper. Toss. Cover and let the spouts start to wilt (medium heat about two minutes or so. Remove the lid and cook until sprouts are tender. Finish with a dash of olive oil and squeeze of lime just before you toss the mix and dump it in a serving platter.

  81. I am a butternut squash addict,,baked,steamed,soup,,anyway anytime,,this knife would help tremendously considering the ones I have just do not hack the job,,would looove to own this

  82. I’d love to win, but I appreciate the recommendation just the same. I definitely need a new knife, and the design of this one sounds dreamy. Thanks!

  83. Radishes! I first roasted them last year, and I can’t wait to do it again! They’re great sliced in half (on quartered, depending on their size) and done up with just oil, salt, and pepper.

  84. I am so with you on the possibility of new knives. I’m always on the lookout for a new favorite.

    As for autumn vegetable: why, pumpkin and all the winter squashes, of course. However, I truly loathe it boiled & mashed; roasted, in soup, pancakes, fritters, quickbreads, all sorts of ways. But no mini-marshmallows, please! 🙂

  85. I love virtually all the fall vegetables…But truly, brussels sprouts are my favourite. When roasted with a little garlic, lemon, and pork fat, they become absolutely divine. I just love how they look–bright green little miniature cabbages, and they feel so indulgent.

  86. Oh gosh, do I have to pick just one? First, I LOVE pumpkins, any way it comes. But as of late, I’ve been loving me some beets and kale, not necessarily together though!

  87. My favorite fall vegetable is pumpkin. The best preparation I know of is a pumpkin, corn and lobster bisque, which I often serve on Thaksgiving.

  88. One of my favorite Fall vegetables is kohlrabi. Good in soups, stirfry, or raw with a dip.
    Easiest way to peel the often tough skinned vegetable is to slice it in 3/4 inch slices, starting at the top. Skin is toughest at the bottom, so care is needed to not slice yourself.
    Then trim the tough skin off the edges of the slices. Much faster and safer than other methods.

  89. My favorite autumn vegetable is pumpkin…it can be either sweet or savory. Whether it is center stage in cheesecake or pie, or soup it makes autumn a great season. My favorite way of preparing it is Baking it with a little ghee and adding salt and pepper if it will be going in soup –or just ghee if it will go into sweet items. I saw recently a blog entry that mentioned pressure canning pumpkin which I had never considered, except that in spring when all of the great fresh pumpkin is gone, you have in the cupboard. The knife looks fantastic. I am in the market for a couple of knifes to add to my kitchen, thanks for introducing me to a new brand.

  90. It’s hard to pick just one favorite fall veggie! I love brassicas, especially brussels sprouts, cabbage, and asian veggies like gai lan and tatsoi. I’ve decided to try making my own sauerkraut and kimchi in the coming months. Butternut squash is also a big favorite; there are too many potential ways to prep it to mention here. That knife looks awesome! I hate how veggies stick to my knife.

  91. Well I love pumpkin in the fall obviously (who doesn’t?!) but my favorite (and super simple) fall veggie recipe uses cauliflower! Just chop it up, drizzle with some oil, toss in some salt and roast in the oven until it starts browning. It tastes like popcorn! Yum! Think I’ll make that for dinner tonight… 🙂

  92. My favorite autumn vegetable is a toss-up between pumpkin and Brussels sprouts. Pumpkin is so versatile (savory, sweet, and drinkable!), but Brussels sprouts make me thinking approaching holidays. I like them best simply roasted with garlic and olive oil and some black pepper. However, shredded and sauteed up with garlic and shallots (and bacon, if that’s your thing) is also quite delish.

  93. I love roasting beets! I just wash them good, cut them in 1/2, and wrap in foil. I throw in some garlic, salt, pepper and a splash of balsamic vinegar and bake for an hour at 425. Delicious!

  94. My favorite autumn veggie had to be Delicata squash – cut, seeded, a light coating of olive oil – roast @ 400 for 25 – 35 min until fork tender.
    …and yes, I’d Love to have that knife!

  95. acorn squash, baked with brown sugar, salt and pepper and butter. or make a soup with hubbard squash with curry and cocconut milk, yum

  96. Butternut squash followed by pumpkin and then sweet potatoes. Wait, do collards count? Collards are the best using the recipe with apple cider vinegar, bacon, brown sugar and red onion. Yummy.

  97. My favorite fall veggie is Hubbard Squash! I love to bake it with a little real butter and a dab of brown sugar. SO tasty!

  98. Fall foods are my favorite — from pumpkin pies to the final crop of swiss chard. But my favorite of favorites are Brussels Sprouts. How could you not love them. They grow on what looks like a bean stalk; they look like itty bitty cabbages; and they liven up any autumn supper. Steam them until tender and serve with butter or trim and roast in a hot oven with a little olive oil and kosher salt. I could eat them every night.

    True story: My son, who is well over six feet tall, was having dinner with his then future in laws. His future mother in law turned to him and said, “Sam, what did you mother feed you that you are so tall?” Sam paused, thought, and replied, “Brussels Sprouts!” Enough said.

  99. I knw people will scoff but I use it as a veggie….. Fennel sweet wonderful fennel bulbs, herb, or veggie… oh how I love it…… raw or in my pumpkin soup its not fall till Ive made my soup…

  100. I’ve totally fallen in love with spaghetti squash this season. I roast it with brown sugar and butter, and then using a fork, I scrape out the noodle-y insides and toss them with sauteed garlic, tons of fresh thyme and smoked almonds. So. delicious.

  101. Kale is my absolute favorite! It tastes good in a nice balsamic reduction or baked into a frittata with some smokey bacon!

  102. Sweet Potato and Kale stew with chickpeas. Either that or curried roasted cauliflower. Mmmm, I love me some fall veggies! 🙂

  103. Pumpkins hands down… pumpkin eggnog drop cookies are to die for!!!! Also discovered a new love for tomatillos this year and they are perfect in green salsa 🙂 thanks for the fantastic giveaway!

  104. I love squash: stuffed, roasted, creamed into a soup, it doesn’t matter. I love them all. Great giveaway! I hate when sticking slices slow down chopping work.

  105. Favorite fall veggie? Kabocha squash; no wait, um rutabega in vegetable soup; um … no; potatoes, onions, carrots… oh, heck! I love them all!!!! And I could really use a great knife to cut them up! I am going to keep my eyes crossed until I win this! (That is really going to make it hard to cook!)

  106. Favorite autumn veggie would have to be parsnips. It used to be broccoli, but then I had food sensitivity testing done and found out I shouldn’t be eating any of the brassica veggies (insert dramatic sob here). Pumpkin and squash are tasty, and onions and garlic are indispensable, but nothing beats the zing that parsnip gives to a hearty stew or mashed potatoes. I always buy more than I’m going to need and then I slice and dry them for use in soups and stews. The cleaned ends get saved in a 1-gallon freezer bag, along with the scraps from carrots, celery, onions, etc. When the bag gets full, I make a batch of veggie stock.

  107. Pumpkins are my favorite, since they are so versatile. The can be savory or sweet, and pepitas are yummy! Thank you for the chance to win the knife – I could really use one 🙂

  108. Ok, I can’t believe I am admitting this but until this past Sunday I had never had butternut squash. Well, after tasting one as ravioli filling I am officially a convert! I forsee butternut squash soups, roasts and pastas in my future!

  109. My favorite fall vegetable I discovered just this year in my CSA. It’s Delicata Squash and it tastes like heaven. I’m a squash fan, but I had no idea this little yellow and green veriegated wonder would be so scrumptious. Next season I will be primed and ready with delicious recipes so I can get the most out of this wondrous autumn vegetable.

  110. My favorite Fall vegetable is Sweet Potato! Cook a sweet tater in its skin, crack it open & give it a bit of butter and you can pretend it’s Thanksgiving any day of the year!

  111. My favorite fall veggie is carrots. I love them a lot of ways but I love grating them and sauteing them with chopped onion, brown rice and cumin as a spice.

  112. My favorite fall veggie is the beet. We grow our own and they are so versitile. I can beet pickles with lemon slices, freeze chopped and sliced beets for use in the winter and roast fresh beets. YUMMM!

  113. Carrots (if carrots count as a fall veggie- I lump all root veggies into “autumn”)! I love that they can go sweet or savory, cooked or raw, and the color always cheers me up a bit.

  114. Lacinato kale! Otherwise, I pretty much loathe winter vegetables…. all that ORANGE.

    Lately I’ve been addicted to this kale Caesar slaw, modified slightly from Bon Appetit:

    1/3 cup fresh lemon juice
    8 anchovy fillets packed in oil, drained
    2 garlic cloves
    1 teaspoon Dijon mustard
    1 very fresh egg
    3/4 cup extra-virgin olive oil (I use a little less, so add to taste)
    1/2 cup finely grated Parmesan, divided
    Kosher salt and freshly ground black pepper
    14 ounces Tuscan kale or other kale, center stalks removed, thinly sliced crosswise (about 8 cups)

    Combine the first 5 ingredients in a blender; purée until smooth. With machine running, slowly add oil, drop by drop, to make a creamy dressing. Transfer dressing to a bowl and stir in 1/4 cup Parmesan. Season to taste with salt and pepper. Cover and chill.

    Toss kale and dressing in a large bowl to coat. Season to taste with salt and pepper. Top with remaining 1/4 cup Parmesan.

  115. Autumn is my favorite season all around, and I think I love everything about the food! Apples are high on the list, especially in recent years as I’ve been able to pick them to my heart’s content at local farms and can them up as chutney, sauce, butter, and mincemeat. With the addition of our chest freezer, I can make pies ahead and freeze them; apple pies are perfect for this. I also roast and store winter squash this way, for later use in pies, muffins, and cakes. While I do love to eat baked squash, I much prefer sweet potatoes of all varieties. Roasted, baked, or in soups and stews, I can eat them all winter long. A perennial favorite is Coconut Red Lentil Curry, which also very usefully (if you subscribe to a CSA) includes cabbage and cauliflower as well. Speaking of cabbage, a good cabbage soup is another thing that comes out of the freezer better than when it went in. And although nearly nothing in it is local, the first batch of split pea soup heralds the true beginning of fall in our household.

  116. My favorite is butternut squash. I didn’t know I loved it until I started making soups with it. I especially love it cooked with sage and parmesan – blended till it is creamy smooth. mmm.

  117. I love pumpkins, especially the seeds. I make pepito and cilantro pesto, and use the seeds in my granola. But as for the pumpkin, I stick with chocolate pumpkin bread, YUM!

  118. Strangely it took me 30 years of my life to discover my favorite autumn vegetable. Albeit a “new” favorite, I’ve recently discovered the parsnip.
    The roasted potato will always have a place in my heart as the ultimate starch… but just when I thought that I could no longer improve on them, I started roasting parsnips with my tri-weekly batch of sea-salt and olive oil fingerlings and o-m-g.
    The rabbit hole went deeper: Pancetta, mascarpone and parsnip puree for Gyoza, parsnip and acorn squash gratins, dark roasted parsnips on toothpicks with a sage aioli and a little nutmeg.. the list goes on, and my girlfriend is going to kill me if she sees another one on my cutting board.
    I am a huge fan of cold winter night late dinners, and to me, putting on a record, having a fire and a few pints and slow roasting root vegetables evokes holiday memories that I wont even delve into here… but the parsnip has breathed new life into my little seasonal tradition and has found a place in my kitchen and my heart. Rock on parsnip. And rock on Food in Jars.

  119. My favorite veggie (even though it’s available year-round in the store, it’s an end of summer in the garden type veggie) is the zucchini! I love grilling it on the BBQ and I also love sauteing them with butter on the stove. I could mention so many other baked goods or dinners that could feature zucchini, but I won’t because it would just be too long of a list 🙂 Thanks for this awesome giveaway!

  120. Oh, my! Such inspiration (the Wüsthof knife!) to get me to wax poetic about my favorite Autumn veg…

    Hubbard Squash!

    Yes, it’s large and blue and warty – it’s an exaggeration of all that is squash-y goodness. But when I chop it up to make squash soup (saving the rind to use as a most unusual soup tureen), it becomes a thing of beauty and (therefore) a joy forever!

  121. Favorite autumn veg has to be spaghetti squash because it’s so versatile. You can use spaghetti squash in a ton of different dishes, either as squash, or as a vegetable version of another ingredient.

  122. I have to say butternut squash, although I’m perfectly happy with any type of squash. My favorite way to prepare squash is roasted with olive oil and herbes de provence. The left overs (when there are any) are amazing in butternut squash risotto!

  123. I love golden beets, they have a much milder taste than red beets. I like to just wash them really well, quarter and throw in with my sweet potatoes and turnips in the bottom of the pan when I make a roast. Other times I’ve substituted golden beets for parsleyed potatoes as a quick side dish.

  124. I love brussel sprouts! I quarter them and toss them with olive oil, salt and pepper and stick them under the broiler until they’re charred. Sometimes I will even add some bacon fat. Can’t wait to eat some!

  125. Sweet potatoes are my new found favorite. I have recently discovered its warm smooth flavor…good in pie or fries, mashed or chucked and tossed with spices. I just love it.

  126. Apples!! I love apples, always have. I actually spent two days in an apple tree eating nothing but apples when I was 10 🙂

  127. My fav fall veggie is Pumpkin I LOVE them one thing is because they are cheap and the other thing is that are filling!! My fav recipe to make with them is Pumpkin Chili!! the recipe-
    1 med onion, chopped
    1 med red or green pepper, chopped
    2 tablespoons olive oil
    3 garlic cloves, minced
    3 c chicken broth
    2 small cans of black beans, rinsed and drained
    2-1/2 cups ground beef or turkey or chicken or my fav vension
    2 cups of processed and smooth pumpkin
    1 pint diced tomatoes, undrained
    2 teaspoons dried parsley flakes
    2 teaspoons chili powder
    1-1/2 teaspoons dried oregano
    1-1/2 teaspoons ground cumin
    1/2 teaspoon salt

    Directions
    In a large frying pan, saute the onion & pepper in oil until tender. Add garlic- cook 1 minute longer. Transfer to a slow cooker- stir in the remaining ingredients. Cover and cook on low for 4-5 hours or until heated through. Makes: 10 servings .
    YUM!!!

  128. This would be so handy when chopping up potatoes! I like doing a potato hash for breakfast..i wish I had a knife like this!

  129. I simply love fall sweet potatoes….I chunk them up, leaving that delicious skin on, toss them with olive oil and toss with chopped fresh rosemary and garlic..I roast them in a 400 degree oven until tender! Delicious!

  130. it’s so hard–a tossup between kale for flexibility, brussel sprouts for general amazingness, and roasted cauliflower for being THE BEST FOOD ON EARTH.
    but if i had to choose? brussel sprouts. i am even dressing as them for halloween!

  131. I love sweet potatoes or yams. My grandma’s favorite dish at Christmas was mashed yams, orange juice concentrate, nutmeg. Put half in a dish then a layer of cooked spinach. Cover with the rest of the yams. Bake until hot, add mini marshmallows and bake for another couple of minutes. I still love it!

  132. My favorite autumn vegetable? That’s a tough one. Pumpkins make me happy because they are so cute (and tasty), and spaghetti squash makes me laugh because it’s so silly (and tasty). I can’t decide so I’ll just say “Squash”.

  133. I am a sucker for a winter squash. I love them roasted with butter and sea salt. They have such intense and complex flavors that they stand alone well without much added to them, except the butter…lots of butter!!!!

  134. Oh, how I could use a good knife! My favorite fall food is squash – roasted, in a soup, with pasta, as dessert…. endless delicious options!

  135. Do tomatoes count? We just pulled in all our green ones before the frost and they will ripen slowly for the next month! Still taste way better than store bought!
    (and I don’t like any kind of squash. 🙁

  136. I love squash, parsnips, sweet potatoes and brussels sprouts! Roasted with olive oil and a little sea salt! But I’ll eat them almost anyway you can prepare them 🙂

  137. Definetly butternut squash … my husband makes the most amazing soup out of it … yummy, makes me hungry just thinking about it 🙂

  138. It is a toss up between sweet potatoes and acorn squash but I think the acron squash wins out becasue I love making roasted spicy squash seeds. Simply clean them and add any spice that tickles your fancy. My favorite is salt, cumin and paprika. Roast in the over until golden brown and enjoy!

  139. We loved squash. Butternut, acorn and spaghetti. Generally I roast them in the oven. We never have leftovers when squash is served.

  140. Wow, what a great giveaway! Veggies stuck to the knife are indeed a constant source of chopping irritation. I must say I love all fall vegetables, but my absolute favorite is roasted red cabbage with balsamic vinegar. A.ma.zing.

    Chop the red cabbage, toss it with some olive oil, salt and pepper, then mound in the center of a roasting pan, cover loosely with foil and roast. After about 30 minutes, remove foil, toss and spread cabbage out to get crispy in places (~10-15 min), then toss it with balsamic. I seriously eat an entire head of cabbage at once this way.

  141. My favorite autumn veggie is definitely butternut squash. My go-to recipe is a squash-apple soup. I’ve made it so many times I just eyeball the ingredients. I throw garlic & onion and a little oil in a dutch oven, cook those down for a bit, then add apples, some roasted red pepper, squash, veggie stock & a splash of cider and simmer til the squash is tender enough to be blended by my immersion blender. Then I add a little thyme & orange zest & devour with gruyere grilled cheese with thinly sliced apples & rosemary.

    I love Wusthof knives and would LOVE to have that veggie knife (especially since I’m a vegetarian)!

  142. the best autumn veggie is any kind of squash. cubed pumpkin, acorn, kobocha, butternut, etc. all you need is a an oven and a little bit of brown sugar and you have perfection!

  143. My fav has to be butternut squash and I’ll bet this knife would glide right through it! Thanks for the fun give-away:@)

  144. I love carrots. I just had them sauteed with an onion and sage, and added themto a pound of pasta with enough cream cheese and pasta water to make a sauce. Yum!

  145. My garden spinach is my favorite vegetable to have in the fall. Over the course of the warm summer I truly miss it, and it is so nice to grow it again in the cooler fall weather!

  146. oohh, squash, no question. I’m not sure that I’ve met a preparation I didn’t like yet… but I love it pureed with some maple syrup mixed in. mmm!

  147. I would have to say sweeet potato’s. I can be used in so many receipes. Mashed, candid, sweet potato butter, fried like french fries, and as Dr. Oz tells they are great for you.

  148. brussel sprouts! i didnt grow up eating them, so i skipped the whole childhood trauma of soggy, boiled sprouts and went right to roasted, nutty and deliciously crisp. my favorite fall comfort food = roughly hacked sprouts slathered generously with spicy, grainy mustard & olive oil and roasted or grilled until the stray leaves begin to char. the perfect side dish to any protein, or as a meal tossed with quinoa, red onions, lemon juice & feta. (the runner up: kale. it makes the absolute best kitchen sink salads and not only will it not wilt, but it actually tastes better the next day!)

  149. i love love love root veggies, especially rutabagas, turnips and sweet potatoes. one of the best recipes i’ve ever made is thomas keller’s roast chicken with roast veggies in the ad hoc cookbook. find it. make it!! sooooo worth it!

  150. Turnips.

    Roasted, with collards (yeah, I know….), with okra and cornbread and a smoked meat….

    (I wondered what those holes were for….)

  151. Purple Cabbage! Well, most people call it red cabbage but it’s purple! I like to slice it up and eat it raw with homemade buttermilk ranch dressing. It is a little sweet a little spicy. The best! I just need a great knife to slice through it. : )

  152. Sweet Potatoes are my favorite fall vegetable. I like them microwaved with a bit of marmalade or some other home-preserved jam, I like them in pies. I like them steamed, toasted, mashed. Served with sausage, or bacon, or garlic and olive oil. Or with soy sauce and ginger, for an asian theme.

  153. I know this isn’t especially original, but I have a moderate-to-severe obsession with pumpkin. Seriously. Breads, cakes, cookies, soups, pastas, stir-fries…I think I could happily subsist for weeks on this delicious god-send alone!

  154. I have to say all squash! Butternut Squash, and pumpkin…are my favs. I LOVE to make homemade pumpkin pies, and a friend intro’ed me into butternut squash soup. mmmmm He uses a lot of different squash to make soups, but i have to say that’s my favorite! mmmm Great! Now, I will have to make some this weekend! lol The knife looks awesome.. I have tried all the “best..as seen on tv ” knives.. ordered them from the internet… a WHOLE SET, last year… they aren’t sharp anymore.. and could never cut without the food sticking!

  155. I would have to say sweeet potato’s. They can be used in so many receipes. Mashed, candid, sweet potato butter, fried like french fries, and sweet pototo pie, and as Dr. Oz tells it they are great for you.

  156. It’s a tough choice between squash and sweet potatoes. There’s so much you can do with both of them! But I think I like sweet potatoes best…

  157. My favorite autumn veggie is acorn squash. We roast it, make soup and even make bread with it. Yum. The knife would be very helpful when it comes to cutting the raw squash.

  158. I absolutely love potatoes, parsnips, beets and Brussels sprouts. A local community kitchen near me is having a class soon on misunderstood winter veggies and I was blown away – all of the ones on the list were beloved by me! I don’t see how people can’t adore fall/winter vegetables.

  159. My new favorite fall vegetable is acorn squash. I never really ate them before, but decided to grow a few in my garden and they’re delicious!!

  160. I like squash, all different kinds of it, but I like Pumpkin BEST. Not only does it make great pie, it is bread, soup, veggie side, other desserts, decoration and a beautiful color. Our Jack O’ Lanterns are always carved with a big happy smile, because that is just how Pumpkin makes us feel here in our home.

  161. My favorite fall vegetable is the brussels sprout. I love them shredded and cooked with bacon, halved and cooked with brown sugar and a little vinegar, in pasta, or roasted. Actually, I have never met a (well cooked) brussels sprout I did not like.

  162. This knife set my heart all a-twitter. Seriously.

    My favorite fall veggie is brussel sprouts! I had then FOR THE FIRST TIME last year and I love them. I love them roasted with a little maple syrup and bacon.

  163. My favorite is brussel sprouts. I live in Michigan and I love to go to the farm stand by my house and choose from the giant stalks, bring one home, and have them for dinner. I could definitely use a new knife to cut them off the stalk!! Love your blog!!

  164. I like putting rutabagas and parsnips in rich, vegetable-laden lamb stew. The earthiness of these root vegetables does everything but stand up and shot “Autumn!” (Which can sometimes creep you out if you don’t expect your vegetables to make any noise.)

  165. My favorite autumn vegetable? Oooooh, that’s a good question. I would say it would have to be a tie between artichoke and eggplant. My mother is from Chile and you can hardly go a meal without artichoke so whenever I prepare artichoke, it gives me a feeling of home and family. My best friend introduced me to eggplant as she looooooves eggplant and always prepares it. My favorite way to make artichoke is to keep it simple. Boil until it’s soft and then dip in an olive oil/butter/lemon juice dip. Yum! For eggplants, I just like to slice them up in large slices and throw them on the grill (and eggplant parmesan is not bad either). YUM-MEEEEE!!!!!

  166. leeks! they are wonderful in the fall..my favorite recipe is a classic,”cock-a-leekie” soup out of the joy of cooking. always a sign of fall when the soup starts a-boilin

  167. What a great-looking, handy knife! My favorite autumn vegetable would have to be cauliflower. Steamed, roasted or turned into a healthier version of “mashed potatoes.”

  168. Kale and swiss chard cooked together with caramelized onions is my favaorite vegatable dish. My favorite fall veg. this year is the yellow wax beans I planted two months ago.

  169. That would have to be sweet potatoes. I never liked them as a kid because the only way I ever had them was covered in marshmallows (Yuck!). Since then, I have discovered the joys of a simple baked sweet potato, or a simple casserole with only a bit of spice, a little cream and butter and oh yum!

  170. I don’t know if I could choose a favorite autumn vegetable–there are so many lovely ones. I did, however, make an excellent sweet potato soup earlier today, and it’s such a simple recipe: peel and chop 1 medium sweet potato; boil it in liquid made of 1 cup broth, 1 cup milk with 2 tablespoons minced ginger (salt and pepper to taste of course) until the sweet potato is soft; blend and serve. Next time I make it, I’m thinking of adding a little peanut butter, as I do love peanut and sweet potato stew.

  171. hmmm… a favortie fall vegetable? Probably winter squash. It’s great in crepes (with caramelized walnuts) and enchiladas (with roasted garlic), and also delicious in cakes and pies. What’s not to like?

  172. As a farmer you are really going to make me pick one? Please don’t make me! 🙂 I love cabbage, brussel sprouts, carrots… Okay thinking about it for a minute I would have to say BEETS! Are my favorite; just can’t BEAT them!

  173. I love any kind of squash. Usually I bake it and put butter and brown sugar. For the last 3 years I have been making a butternut squash soup with wild rice and smoked sausage and it is delicious. I got the recipe off food network from emeril. Would love to win a knife as I cook almost every night for my family.

  174. What a beautiful knife! I love so many fall veggies, but Butternut Squash is up there. One of my fave recipes: roast butternut squash chunks with onion, bacon, garlic salt; toss with cooked penne pasta and top with feta cheese. Yummmmm…..

  175. Spinach. The kind that keeps getting sweeter as the cold intensifies. It is thick and nubbly and doesn’t seem to break down into mush at the slightest heat. (I wish I knew the variety, but I used to get it as a part of a CSA share. Man, that stuff was GOOD.)

  176. My favorite autumn veggie is winter squash (mostly cushaw, butternut, and other similarly fleshed ones). I recently used a butternut to make a dairy-free cheese sauce (for mac and cheese) and it was amazing!

  177. My favorite autumn vegetable is acorn squash. It’s so simple to make, just bake in the oven until it’s soft and eat as is or add maple syrup, butter, cinnamon or any other of your favorite spices. Yum!

  178. I am sooo in need of new knives! I woud love to have one. My fav fall veggie is a sweet potato, I grew up with them all sugared and covered in marshmellows and cooked to mush. Much to my surprise was a baked sweet potato still firm with just butter, oh my HEAVEN! lol

  179. My favorite fall veggie is butternut & acorn squash. So easy to fix. I lot of times I will just wash up the outside of the squash, poke it several times with a knife (that’s why I need to win this knife), then pop it in the microwave. A lot of times, this is all I eat. Yum!

  180. It has to be butternut squash. So versatile, simply roasted with cinnamon and brown sugar or made into a delicious pasta or risotto dish with sage, a comforting winter soup with spices, or stuffed with rice pilaf. I love it! I also love good knives, nothing is more frustrating than attempting to cut a butternut squash with a dull knife…

  181. beets are amazing…always been a favorite…although this year I am having a love affair with pumpkin even more so than usual…

  182. I LOVE butternut squash!!! Whether it is in soup, pureed, or roasted. But, with my current knife set it is down right scary to prep them. I may just have to go out and get this knife.

  183. I love sweet potatoes! (Although I have many runner’s-up in the fall-veg contest …) Best: cut into spears, tossed with olive oil and spices, and oven-roasted ’til they look a bit burnt.

  184. i have lately developed a great fondness for celery root, despite the fact that my attempt to grow some in my garden was a complete flop.

  185. I love brussels sprouts. I know that a lot of people don’t, but I think they’re fantastic little veggies. (And delicious roasted in bacon fat.)

  186. I’m very partial to Butternut squash, baked or steamed, with butter and brown sugar …. delicious! Also a big fan of late season tomatoes, that I turn into spaghetti sauce.

  187. How can I choose?! I love squash for soups and roasting. I love roasted brussels sprouts! And sweet potatoes! I love autumn!

  188. Butternut squash! For whatever reason I’m not really a fan of the other winter squashes, or the typical ways of preparing them (too sweet!), but I love me some butternut squash lasagna or soup or FRIES.

  189. My favorite fall veggie is sweet potatoes. Just roasted in the oven and eaten plain. My kids would say their favorite fall veggie is brussel sprouts.

  190. My favorite Fall vegetable is acorn squash. Cut in half and baked in the oven with nothing but a dollop of butter and some brown sugar right in the middle.

  191. After a youth entirely deprived of them brussel sprouts are my new favorite winter vegetable, I can eat a mountain of them.

  192. Are sweet potatoes considered an autumn vegetable? I know I can get them all year round but I usually only cook them in the fall. Peeled, sliced, and slowly cooked mostly in its own moisture with a bit of cream or half and half. I like to add chipotle for a kick.

  193. I’m really loving the Brussel sprouts at the farmers market these days. Just a simple steaming, a little butter and salt and pepper and I’m in heaven.

  194. I think it would be pumpkin. I break down a ton of pumpkins, freeze, and use the puree throughout the year for gluten free baking.

  195. We’ve been obsessed with cabbage around here…when roasted it gets sort of creamy and sweet….it’s just amazing! Thanks for the giveaway!

  196. When my kids were little I would include winter squash with dinner .. they would pick at it & the next day I would make a pie with the leftover squash. They would gobble up the “pumpkin” pie & then of course I would tell them again it was last nights squash!

  197. Oh, to choose a favorite autumnal vegetable… It would be a toss up between beets, sweet potato, and/or delicata squash. Any of these simply roasted with salt and pepper with butter or olive oil is enchanting. Thanks for the give-away!!

  198. Favorite…is it possible to play favorites? I really love the fresh gold potatoes that the farmer’s are bringing out now…some awesome mashed potatoes are a staple in my comfort food book 🙂

    Heather

  199. Winter squash and parsnips and apples, oh my! Fall is my favorite season for food! (of course, I say that about summer when tomatoes come, but still!)

  200. My favorite autumn vegetable is butternut squash- it can go into anything and everything and can be prepared so many different ways!

  201. My favorite fall vegetable is the blue Queensland squash. i like to roast it inside its dinosaur egg like shell, scoop it out and make pie with it. I will never eat pumpkin pie again now that I have had this wonder.

  202. Probably carrots, which I actually like best raw…. With hummus. Although white fleshed sweet potatoes are awesome just roasted in a fire…

  203. I just really love butternut squash. My favorite way to fix them is: use the neck to make oven fries, with just a little salt and mixed ground pepper, a couple of days later microwave the bulb, scoop out the squash and mash with maple syrup and butter.

  204. Acorn or butternut squash, for sure. These are so fantastic any way you make them, though I prefer roasted acorn squash stuffed with wilted kale sauteed in a teeny tiny bit of butter and dried cranberries, sprinkled with bacon and seasoned with salt and pepper. Also, I could totally use that knife! 😀

  205. I love this knife! I could so relate to your story about the search for the perfect pen, that was me all thought high school and college. My collection was enormous by my mid twenties but the irony of it all was when I got married. My husband had the same amount or more of various pens and pencils!
    Now the search goes on but for more elusive and expensive knives. I don’t necessarily need a knife for Arugula but I would have to say Arugula is my new fall favorite!

  206. I love squash in soups and I have really learned to love roasted brussel sprouts (never thought I would like either one).

  207. Cabbage & Zucchini, both of these cooked many differnet ways. Sautéed, fried or even pickled & Homemade sauerkraut.

  208. My favorite autumn produce is the last of the green tomatoes coming off of my plants. We made a yummy green tomato relish and canned a ton of it, actually more then we’ll be able to use by next year when we have to figure out what to do with the next bumper crop of green tomatoes. I would love the new knife! I cut bushels of produce. This knife would help so much.

  209. BEETS! I love beets…roasted..with the skins on…and 1/2″ of the greens intact. Drizzled with olive oil and sprinkled with sea salt…and roasted on the grill…served on a bed of sauteed bet greens…simplicity, squared

  210. Beets! (Favorite decadent beet recipe: cooked your preferred way, then tossed with a bit of melted butter, some feta, walnuts and a dash of balsamic vinegar – DIVINE.) But so many of the others are excellent too: butternut squash, carrots, potatoes, sweet potatoes, hardy greens, and, yes, even brussels sprouts IF cooked well.

  211. I could use a good veggie knife like this! It’s beautiful.
    Is there anything better than a homegrown potato? I’m diggin’ mine right now. I like to slice them thin, add some sliced onions, and fry them in olive oil and butter (combined) in a cast iron skillet until they are golden brown. Add course salt and pepper to taste. Done & delish!

  212. Kale rocks the house from autumn into winter in my house. The pacific northwest provides us with a bounty and I transform it into salads, as a nice green atop roasted veggies, into soups, quiche, or as a quick side dish to salmon and rice.

  213. I love butternut squash! It’s a new favorite but a favorite none the less. I love roasting them with a bit of olive oil and salt and pepper. Yummy.

  214. It has to be the potato. I grew up in Alaska so we harvest them a bit earlier than the Lower 48 does…but it still screams “autumn” to me!

  215. There is just something about a nice sweet potato (especially in tempura form) that makes it feel like fall. Definitely my favorite fall veggie.

  216. Beets! I love, love, love them. I’ve used several recipes for pickling them, and while they were all good, I haven’t hit on one that’s been “best” so far. But really, it’s hard to mess up a beet in my book – LOVE them!

    I’d love a chance to use this knife. Thank you for your review. While it will be awesome if I win it, I’m going to keep an eye out for it one way or the other!

  217. I love all kinds of winter vegetables, but I’m looking forward to all kinds of squash this fall and winter – I recently had an allergy scare that made me worry I might not be able to eat pumpkin or other squash anymore. Acorn squash with butter and brown sugar is on the menu this weekend!

  218. Zucchini, hands down. Mostly because I prefer baking to cooking, and it lends itself so well to my desires. Runner-up: Pumpkin. Who can resist?

  219. I love all that is PUMPKIN….and I love this wicked lookin knife!!! This pumpkin recipe is soo easy, delicious and my favorite!!!
    CRUSTLESS PUMPKIN PIE
    4 eggs, beaten
    15 oz can pumpkin
    12 oz can evaporated milk
    1 & 1/2 cups sugar
    2 tsp. pumpkin pie spice
    1 tsp. salt
    18 oz yellow cake mix
    1 cup chopped pecans
    1 cup butter, melted (use real butter…not margarine)
    Optional: whipped topping, chopped walnuts, cinnamon, sprinkles
    Combine eggs, pumpkin, evap. milk, sugar, spice and salt. Mix well and pour into an UNgreased 9X13 baking dish. Sprinkle with dry cake mix and nuts over top. Drizzle butter evenly over top; do not stir.
    Bake 350 degrees for 45 min to one hour (my oven is 45min perfect) or until a toothpick is inserted in center and comes out clean.
    Serve with whipped topping sprinkled with nuts, cinnamon, or sprinkles.
    I like it cold or served warm!
    ENJOY!!!

  220. This is a hard one for me…but I guess it has to be squash. Roasted up with a bit of olive oil and sea salt and pepper. I mash it up and use it in a homemade mac and cheese recipe I adapted from a magazine. It is TO DIE FOR..the sweetness of the squash adds to the cheese flavor of the chedder that is melted down for the sauce. MMmmmm I am about due to make a batch lol

  221. I’m eating a lot of celeriac these darkening days, courtesy of our CSA baskets. In a desperate bid to avoid another lunch with celeriac-carrot slaw I braised chunks of celeriac (along with turnips and carrots; I would have used potatoes as well had any remained) in vegetable stock and mustard. It was pretty good, but my favorite fall vegetable dish is my father’s once-yearly preparation of brussels sprouts with balsamic vinegar, pancetta, and breadcrumbs. I think it’s a New York Times recipe from several years ago, and it’s a hit every Thanksgiving.

  222. With very little hesitation I can say that my favorite fall veggie is sweet potatoes. Baked, mashed, cubed and added to soups, made into oven fries or simply steamed they are delicious.

  223. These days, onions. Caramelize them in lots of butter, serve with homemade spatzle cooked in chicken broth, and top with melted Gruyere. Add in a glass of gewurztraminer, and all is well with the world.

  224. I loooove butternut squash, especially in soups! But, last year I made pumpkin soup (ina pumpkin!) for the first time and man, it might actually edge out the butternut. But their flavors are so close that I’ll just have to love them both equally. =)

  225. butternut squash! diced and roasted, drizzled with a little tahini sauce (mixed with lemon, olive oil, a bit of water and a touch of honey). And of course, brussels sprouts roasted with balsamic! i love fall…

  226. That is indeed a beautiful knife. Like many other commenters, I love fall squashes. I usually go the savory route and make roasted with root vegetables, or in a risotto, or a winter panzanella (http://www.spiltwine.amberhorizon.com/?p=479), but lately, I’ve been wanting to make something sweet, like a squash pie, or roasted with a drizzle of maple syrup. mmm… I’m drooling just thinking about it.

  227. I have a set of Wusthof knives and I love everything about them. I don’t have this one and would love it win. Keeping my fingers crossed! My favorite fall vegetable is Butternut squash. I love to make savory butternut soup with it.

  228. My favorite autumn veggie is acorn squash. I nuke it in the microwave or bake in a small amount of water in the oven until soft. Scoop out the seeds. A small pat of butter, garlic salt, pepper, and a sprinkle of bacon. Delicious!

  229. I love spaghetti squash. Baked in the oven and then scraped, toss with some herbs (sage, chives, rosemary) top with just a little parmigianno reggiano — it tastes soooo good, doesn’t even need butter. I could definitely use a good vegetable knife – I eat so many vegetables each day and my little knife just isn’t ‘cutting it.’ (Ha!)

  230. My favourite autumn vegetable…hmmm maybe butternut squash? I soup it (basically just pureed with herbs & garlic), bake it with a drizzle of some date syrup (from http://www.organicsareforeveryone.com/), stir fry it, and my favourite is to cook it into mac and cheese! For the mac and cheese, I just add it to the béchamel sauce and use sharp cheddar…mmmm I think I might have to make some soon lol my mouth is watering 🙂
    Thanks for the awesome giveaway Marisa, I really enjoy your blog!
    p.s.
    When is your book coming out?

  231. I love sweet potatoes and pumpkin, But one of my favorite squash dish is one that my mother-in-law use to make. There is no name but she would take squash like Chayote, zucchini, yellow neck. Cut into chunks coat them with corn meal saute in a pan ( she used bacon fat to fry) then add a can of stewed tomatoes, cook till tender and then she would add cheddar cheese. Some times she would saute onions and cook the squash with it. Very simple very good

  232. I just can’t get past how delicious sweet potatoes are, and how I never fully appreciated them growing up. Now, I take my haul from the farmers market, bake them all at once – and the key, I’ve learned, is to bake them until they smell like they’re burning – then they’re PERfect – cool them overnight in the fridge, and freeze them individually. Then I can pop whatever little piece of meat I have left over, or a nice little bunch of veggies, in with a frozen sweet potato, and by lunchtime I have a lovely little meal waiting for me! (Today was a small piece of meatloaf, collard greens, and a sweet potato. Just perfect for a windy, rainy, blowy kind of NY day!)

    I hope I win the knife!!

  233. Butternut squash, hands down. I often eat a whole squash by myself in a few days! My favorite way to prepare it is cubed, tossed in olive oil and sea salt, and roasted.

  234. I love kale and winter greens of all sorts, but my big Aha! moment came when growing broccoli for the first time and realizing that the greens can be prepared just like collards. I especially like winter squash and sweet potatoes, too. I really like to use all of these ingredients as rustic taco fillings from time to time. Yum!

    I really need a decent knife, so thanks for this giveaway!

  235. My favorite autumn vegetable is butternut squash, followed closely by parsnips or turnips. However, if I were to win this knife I would be using it to make green tomato chutney, using the recipe you published last year along with tomatoes hanging on my vines. 🙂

  236. I’d have to say either sprouts or rutabagas. Either can be oven roasted in oil. I love pan roasting rutabagas and throwing them in a Woolton Pie. Or dicing them into a minestrone.

  237. We’ve recently discovered sweet potatoes! The kids even love them when made into fries. And they’re so easy and quick to make, why didn’t anyone tell me years ago? 🙂

  238. I LOVE butternut squash soup w/ onions, apples, chicken broth and all sorts of spices. Unfortunately because of my old knives, it takes me 10 minutes just to cut my squash!

  239. Butternut squash is my favorite: mashed, soupified, gnocchi’d and even just plain roasted. Just keep it far away from cinnamon & sugar.

  240. I love acorn squash and butternut squash. My favorite way to make either is to cube them up (smaller is faster), add butter, brown sugar and pumpkin pie spice and roast them in the oven. It makes the house smell good and feels like fall when I make it. I actually made the butternut squash tonight for dinner with pork chops topped with the Thanksgiving cranberry sauce I found from this sight! It was delicious! Thank you for the cranberry sauce recipe!

  241. Sweet potatoes! So many ways to eat them. Love to slice them up wedge style, toss them with some brown sugar and chili powder and roast them until they toasted, warm and sweet/spicy – yum!

  242. My favorite fall vegetable is butternut squash. I peel it; chop it into squares; place the squares on a baking sheet; pour olive oil to coat, sprinkle salt & pepper; bake in pre-heeated oven (375 degrees) for 45 minutes. Yum

  243. I love butternut and delicata squash! Until a couple of years ago I didn’t know that you could roast them in the oven with a drizzle of olive oil, and a sprinkle of salt and thyme. I had only ever had them with butter and brown sugar. So much better savory rather than sweet!

  244. Squash! Acorn, mostly, but winter and spaghetti are also great. And kale. I know we get it earlier in the season, too, but it gets so good when the weather gets cold.

  245. Persimmons! I love them! I would post my family’s super secret persimmon pudding recipe…but then it wouldn’t be super secret… My wife doesn’t really care for it, so when my mom sends some I get to have a field day!

  246. My favorite vegetable is collard greens! I’ve never discovered them until this year, and each week getting a new bunch from my farm share has led to amazing dinners, whether cooked regular with a smoked turkey neck, or in squash soup and finally cooked in a red lentil with cumin and cinnamon, lemon soup. So. Amazing.

  247. It’s a tie between pumpkin and butternut squash. I have one of each sitting on my kitchen counter right now just waiting to be put into a favorite recipe. Thanks for the chance to win this great knife.

  248. Sweet potatoes. Without a doubt. My mother makes a sweet potato casserole/souffle that I love. It’s got sweet potatoes, a little milk, butter and cinnamon and once it’s in the dish, you top it with a mixture of crushed pecans, brown sugar, and a bit of butter. It bakes for almost an hour and then you get to break into the crusty, sugary, crunchy pecan top to get to the sweet potatoes below almost like cracking into a creme brulee.

  249. Butternut squash. I look forward to it every fall. Love it simply roasted. Think next I’ll put it in some homemade mac-and-cheese and top it all off with some bacon.

  250. I was going to say winter squash, but since the nerd in me knows that it is technically a fruit, I’m going with brussels sprouts. Which, ironically enough, I just canned a bunch of tonight!!

  251. Butternut squash, in a risotto. Or in a lasagna with spinach and a bechamel sauce, yum! Or just simply roasted with some thyme, maple syrup, and brown sugar.

    Look at what you’ve done! All I can think about now is squash.

  252. the knife looks awesome-creeping apples are annoying:)
    i love butternut squash-just cut it into any shape-my 3 year old likes the squash to look like fries-and toss with olive oil and any spice of your choice and roast at 400-yum

  253. We love our wusthof knives! Although, the sticking thing has always bothered me. My favorite winter veg is probably beets, but asking me to pick is just cruel!

  254. My favorite autumn veggie right now is the butternut squash. I found a wonderful squash tomato soup that we’ve enjoyed twice already – and the temperatures are still in the 90s here in the desert so a soup HAS to be good to be made again in October!

  255. Do I really have to pick just one? Butternut squash to roast, pumpkin to turn into soup and bread but the highlight of the fall is the root veg gratin that has become a thanksgiving tradition. New potatoes, carrots, parsnips and rutabega baked with fontina and cream.

  256. ooh, i share your love of nice knives! my favorite autumn vegetable is an obvious choice, but a good one–butternut squash. i feel like you can do so much with it–make soup, roast it and put it in pasta, incorporate it into autumnal side dishes. so yummy!

  257. Sweet potato! boiled, creamed with milk and a little butter, then baked with a crumbled mix of pecans, brown sugar, and butter until crispy.

  258. Acorn squash and pumpkin are favorites at our house. For the squash, I halve it, then bake and glaze with maple syrup and nutmeg. The best pumpkin muffin recipe I have ever tried is Peter Reinhart’s from his book “Sacramental Magic in a Small Town Cafe”.

  259. Oooh, awesome! My favorite autumn vegetable would have to be butternut squash. We can’t grow it up here, so I have to settle for storebought. I like to just split it in the middle, turn both halves upside-down in a little bit of water in the oven, bake until it’s done to perfection, and then serve with plenty of pepper and butter. Yum.

  260. What a great give away! I would be so thrilled to win that knife.

    I’ve been on a bit of a beet kick since they showed back up at the farmers’ market, and winter squashes are sweet and lovely, but my all time favorite fall vegetables are nice dark greens of all kinds — kale and turnip and mustard and so much more.

  261. My favorite autumn veggie is the Acorn squash! I love to halve them, bake them until semi soft then add in a mix of brown sugar, chopped dates, cranberries and walnuts then top with a tad of butter and bake for about another 30 minutes…..LOVE!

  262. A good knife makes all the difference!

    My favorite fall veggie is kabocha. Since we are Asian, we simmer it in a light fish stock with soysauce, sake and mirin until tender. Delicious!

  263. My favorite autumn vegetable is pumpkin (and similar winter squashes…maybe they’re technically fruits)! Our household decided this year was the “year of the squash” so we’re pretty excited to go to the farmer’s market every week now 🙂

  264. I really hope I win this!!! My favorite fall veggie is acorn squash. I like to slice it and heap brown sugar and chopped pecans on it and stick it in the oven for a bit. Yum-o!!

    Katherine {Pasta and Peonies}

  265. O my, such a beautiful knife! I’m a lover of good pens and good knives as well — the former either very fine (staedtler, Japanese) or fountain, and the latter sharp wusthof always… My veg is definitely sweet potato, made into ‘fries’ in the toaster oven. Quick and fabulous.

  266. Brussels sprouts! We can get a whole stalk of ’em around here and our whole family loves them drizzled in olive oil, sprinkled with salt, and roasted. yum!

  267. I would love to win that beautiful knife! My favorite autumn veggie is butternut squash. I make a butternut squash soup in the crockpot that is delicious!

  268. We just got dried corn on the cob from our csa for making popcorn! I’m going to need a good knife to cut it all off the cob.

    • Molly who has the corn for popcorn… You need to leave the kernels whole if you are going to pop it. You should let the corn dry until you can “roll” the kernels off the cob. It is the intact skin on the kernel of corn that pops when you pop corn, suddenly releasing the tender white interior.

  269. Many said it but pumpkins.. this was my first fall working with fresh pumpkin i love smell from crocklot full of pumpkin butter to freezing pie gutts to fresh gluten free pumpkin bread for my son oh and we made pumpkin ice cream all so yummy!

  270. Ooh this is a tough one for me it’s gotta be between cauliflower and pumpkin. Cauliflower is just delicious, but pumpkin and its many preparations, especially roasted pumpkin seeds, are definitely one of the fall’s many perks!

  271. Pumpkin!! Love to make pumpkin butter cheesecake and pumpkin pie…and pumpkin soup…and pumpkin muffins…and pumpkin bread…you get the idea!

  272. What a great tool! My favorite fall veggie is butternut squash. We use it in a number of ways – as a lasagna filling, pizza topping, burrito filling or mashed and sweet. I love pairing it with tomato sauce in the form of spaghetti sauce or salsa. I also love it with caramelized onions and sage. Yum!

  273. I have to jump on the butternut squash bandwagon, and my favorite recipes always include kale…. for example, try pre-roasting squash until almost tender, then bake 15 or so more minutes with a stuffing of cooked quinoa mixed with sauteed kale/onion/mushrooms, walnuts and feta cheese – yum!

  274. my favorite fall veggie is the pumpkin. my wife and i are on a kick right now making pumpkin bread, pumpkin sugar cookies, pumpkin cheesecake and pumpkin boozy drinks!

  275. I would say that acorn squash and sugar (pie) pumpkins are closely tied. Acorn squash is so versatile (I’ve used it to make a squash pizza sauce and cookies, etc.) and since I don’t buy canned veg anymore, I can’t get enough pie pumpkins. The minute I have freshly roasted and pureed pumpkin I start baking pumpkin bread and pie. I would love, love, love to have one good knife. 🙂

  276. Belgian endive is best in the fall, I’m always excited to see it appear in the markets. I love roasting it slowly, with a drizzle of honey, a sprinkle of capers and a touch of sea salt. Very simple, but luxurious. And splitting the endive in half takes just the perfect sharp knife 🙂 ….

  277. APPLES. Apples, apples, apples. I cannot get enough of them. I don’t eat them most of the year, but this time of year I eat them fresh, baked, shredded in salads, oh! so good.

  278. Last year I would have said beets, but ever since two of my friends gave me pumpkins from their gardens I have to say my favorite fall veggie is pumpkin. At least this year its my favorite.

  279. Red cabbage…all year round I like it in salads, but in fall in becomes spiced red cabbage cooked with onions and apples and vinegar and sugar, allspice and cloves. It’s a lovely side dish that goes with just about any Fall dinner. I use a variety of recipes, mix and match. I am trying a new one this weekend from THE ETHNIC EPICURE that uses currant jelly.

  280. Sweet baby Jesus do I need a good knife. My favorite fall veggie is pretty much anything green. I love all the cabbage coming in right now bc it means fresh kraut. And I also have a soft spot for butternut squash.

  281. Roasted vegetables – combination of squash, onions tomatoes, sweet potatoes, and carrots drizzled with olive oil with salt and pepper to taste. Bake at 425 for 40 minutes – Wonderful stuff!

  282. So here’s a good knife story. My husband’s favorite fall vegetable is the squash. Especially butternut. I hate squash, but really like one recipe and will make it a couple times a year for him. It’s a panade from the Wednesday Chef’s site and involves breaking down one or two squashes into very thin slices. Requires a very sharp knife! Would love to win this.

  283. we love beets – the big huge sugar beets you can only get in autumn and winter. we make vegetarian borscht, beets with butter, pickled beets, anything with beets

  284. I am also a big butternut squash fan. My favorite is to cook it with onions, garlic, a ton of hot chili flakes, and some sage, until it’s all brown and carmelly and sweet and spicy and salty and gooooood, and then toss it with some pasta. But then I also love my wife’s spicy curried squash and apple soup with white wine.

  285. Squash! Hubbard, butternut, sweet dumpling… what’s not to love about squash? My favorite way to make it is really unhealthy (lots of butter, brown sugar, and salt & pepper) but it’s also delicious steamed and mashed with maple syrup, or diced and sauteed with apples.

  286. I love cabbage and beets. Beet pickled eggs are one of my favorite snacks. I made a 5 liter crock of sauerkraut this year too which makes me very happy!

  287. so many favorite autumn veggies but i’m digging butternut squash especially in soup with coconut milk, curry, and apples!

  288. My favorite is spaghetti squash. We did our first garden this year, and can’t wait for next year, it will be much bigger and have way more so we can also learn to do canning. Can’t wait….

  289. I love the macomber turnip. It only grows here in Massachusetts and is nice and sweet. But my new favourite that I just tried last week was the kuri squash.

  290. I love spaghetti squash, and so does my two year old. In fact, I just had some tonight and my knife broke under pressure.

  291. There are so many wonderful fall vegetables. Right now, pumpkin is my favorite. This is my first year cooking with pumpkin and I’m loving it! It’s great that so many food bloggers love pumpkin, because there are loads of good recipes and meal ideas.

  292. Favorite autumn vegetable: Acorn squash, halved, and baked with butter and brown sugar. However, do roasted pumpkin seeds count?

  293. Pumpkin soup, curry, seeds, and best of all pie! Pumpkin looks, smells and best of all tastes like fall. I love canning my surplus pumpkin as well.

  294. Love zucchinis:) Can cook them lots of different ways:) Like zucchini breads muffins, or battered and fried, or cubed an put in a broth with onions and spices:) Thank you for the give away opportunity:)

  295. Homegrown beets roasted with apples, chilled in a balsalmic vinegar reduction…lightly garnished with crumbled goat cheese are hard to beat in our warm falls here in wine country.

  296. Oh my goodness, that’s a lovely knife. And how nice that you’re giving one away!

    I’ve got some buttercup squash (my fave) that is just crying out to be choppity-chopped and roasted. It’s good by itself, and also in lasagna or with rice and orzo. And in soup, of course.

  297. What an awesome knife – thanks for the opportunity to win it!!
    My favorite fall veggie has to be these amazing sweet carrots that I get from a local organic farm at our weekly farmer’s market – they should be in season soon and I am so excited. They are amaizng to eat plain, make fermented ginger carrots, make honey carrots and more!!

  298. The fall food that has the most significance and charm for me is the Hachiya persimmon. The orange balls of fruit on a leafless, fall trees make such a perfect fall statement. When I used to live with my sister, we’d watch the persimmon tree in the backyard grow fruit and ripen when much of the rest of the garden was dying back. Then, when all the leaves fell from the tree and the fruit turned deep orange and gelatinous, we’d pick, and can, and bake. One day we looked out at the tree to see a fat, domestic cat perched on the branches nibbling the fruit! I like cutting the fruit in rings and drying it in a dehydrator. With this method, the fruit retains it’s beautiful orange hue and intense sweetness too.

  299. My favorite autumn vegetable is sweet potatoes. Although here in Hawaii, I especially like our locally-grown, bright purple-fleshed Okinawan sweet potatoes that are harvested year-round!

  300. I think my favorite fall veggie is dino kale. I love the way it looks with its dark wrinkled leaves. And it is delicious, it feels good to eat it. I always imagine I can feel myself getting healthier while eating it. Yum.

  301. I love pumpkin! Each fall I buy a few pie pumpkins and try a new from-scratch pumpkin recipe. Last year was pumpkin pie, this year pumpkin bread. And the seeds are so goo roasted with garlic and butter. Yum!

  302. It’s hard to make up my mind about what my favorite autumn vegetable is. The two that I can’t choose between are very similar in flavor and even share a common name. There is a squash with a flavor similar to the Sweet Potato, called the Delicata Squash, or the Sweet Potato Squash.

  303. Thanks for the giveaway!
    My favorite fall vegetable is either sweet potatoes or kabocha squash. I’m in Okinawa, so I get the lovely purple beni imo sweet potatoes, which are just the best, and the locally grown kabocha. I tend to like the sweet potatoes baked with a bit of butter, and the kabocha roasted with butter, sugar, and cinnamon. Yum!

  304. Give me a squash! I’ll stuff it, roast it, mash it! One of my favorites is butternut squash and chard lasagna. Oh and butternut ravioli! MmmMMM 🙂

  305. Butternut squash without a DOUBT! spent years avoiding this oddly shaped squash, but once i discovered it, I fell in love. roasting it is fast and fabulous, and making soup out of it is my favorite.

  306. My favorite, easy recipe for homegrown “Rainbow Carrots” (Renee’s Garden Seeds- a mix of white, yellow, orange, red and purple carrot varieties)

    In a skillet, add a small amount of water to washed carrots and steam, covered, until cooked nearly through. Do not allow carrots to brown. Drain water and add butter and maple sugar or syrup. Reduce heat and cook, turning carrots often until glazed and cooked through. Enjoy!

    *You can substitute any quality carrot for the “Rainbow Carrots”. Fresh, store-bought baby carrots work great in this recipe!

  307. I like butternut squash purée in baked mac n cheese.

    I love fountain pens. The Lamy Safari is a nice one for about $25. If you want to rekindle your fixation head over to the fountain pen network; they’ll have drooling over $1000 ones.

  308. Buttercup squash – a hard winter squash that is sweeter and drier than a sweet potato.

    Stick it with a sharp knife and place in microwave for 5 minutes. Peel and core one apple-cut apple into cubes.

    Remove squash from microwave and cut in half, scoop out seeds and put cut apples into spot where seeds were-put a pat of butter or margerine on top of apples. Place in baking pan, cover with aluminum foil, bake until tender( about 40 min.) scoop out apples and squash meat into bowl, mash up and serve hot. DELICIOUS!!!

  309. It has to be butternut squash, I love how versatile this veg is. You can cook it up sweet or savory, you can even turn it into a desert! One of my favorite ways to eat it in the winter is to sate it with some EVOO and herbs and then mix it into some home made tomato sauce and serve over some veggie meatballs.

  310. I like a lot of fall vegetables… and we have an amazing farm market in NYC that really showcases them. This week I might go for some of those amazing brussels sprouts. I like to slice them in half, toss them in olive oil and salt–sometimes a little balsamic vinegar or maple syrup, too–and roast them until they’re a bit crispy. We’ve also been known to throw them on the grill (with a basket to keep them from falling through). They’re amazing.

  311. I am about to end my canning season with a bushel of apples making applesauce. But really my favorite fall veg is butternut squash. I freeze a bunch of this. I bake the squash at 350 for 2 hrs and slice it open and scoop the innards into my blender w a bit of water and puree and freeze in bags to make my families favorite soup which I am adding below. I promise you will love it too if you try it! I make it stovetop or crockpot if its a working day. PS. I am not very happy with my knives and I am totally lusting after that wusthof. 🙂
    Ingredients:
    6 tablespoons chopped onion
    4 tablespoons margarine
    6 cups peeled and cubed butternut
    squash
    3 cups water 4 cubes chicken bouillon
    1/2 teaspoon dried marjoram
    1/4 teaspoon ground black pepper
    1/8 teaspoon ground cayenne pepper
    2 (8 ounce) packages cream cheese

    Directions:
    1. In a large saucepan, saute onions in margarine until tender. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper. Add cream cheese when hot, do not boil. Serve.

  312. Butternut squash!!! I bake, puree and freeze my squash just for this recipe!

    Ingredients:
    6 tablespoons chopped onion
    4 tablespoons margarine
    6 cups peeled and cubed butternut
    squash
    3 cups water 4 cubes chicken bouillon
    1/2 teaspoon dried marjoram
    1/4 teaspoon ground black pepper
    1/8 teaspoon ground cayenne pepper
    2 (8 ounce) packages cream cheese

    Directions:
    1. In a large saucepan, saute onions in margarine until tender. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper. Add cream cheese and stir until smooth. Do not boil soup.

  313. Rutabagas! Peel them and then shred in food processor. Saute onions, garlic in pan. Add shredded rutas to the saute and season with salt, pepper, whatever you like. Ras al hanout, a Moroccan spice blend is especially good. Play with a combination of ground cumin, ginger, turmeric, pepper, paprika, allspice and/or a touch of cinnamon if you don’t have any ras al hanout lying around. Go heavier on the paprika and lighter on the others. An alternative is to use fresh minced or shredded ginger and leave the powdered out. Cook all til ruta shreds are tender. Might benefit from a splash of water at some point to steam them up a little. Add minced parsley or cilantro at the end– something green.

  314. My favorite autumn veg is Celeriac! I love to have celeriac boiled or steamed and pureed smooth with butter cream and wasabi horseradish. This is an amazing substitute for mashed potatoes at Thanksgiving or anytime. You can also flavor with blue cheese, cream cheese and eggs and bake. It is creamy and decadent and oh so comforting when done with a crispy top.

  315. I can always use another good knife. This piece seems timely after reading yesterday’s NY Times Pepin piece where the focus was on technique and sharpening a knife is an important one. One of my favorite vegetables that I associate with fall is celery root. It’s fantastic with cabbage and does well shredded raw on its own.

  316. Cabbage is bright and crisp when raw and mellows and sweetens the longer it’s cooked. The cooler the weather in grows in, the sweeter it tends to taste (this effect is called “frost kissed”).
    So versitile and good in so many ways but I think it has to be when used in vegetable soup but then again skillet fried with cornbread is delicious also.

  317. Definitely butternut squash! So many recipes, so little time! Have you ever made pumpkin pie using butternut squash – OMG!! Makes the best pumpkin pie you ever had!! Then there is butternut squash chili which is perfect on a cold, rainy day. And can’t forget butternut squash soup!! The list is endless. Yes, I would have to say that my favorite fall veggie is butternut squash!

  318. I find it difficult to pick a “favorite” fall vegetable. It all depends on the day.
    Fall is my favorite time of the year. So many things to make… so little time.

  319. Celeriac — not easy to find so we grow it ourselves! Just made it into a celeriac and leek chowder, love the way it lends its haunting celery flavor to mashed with potatoes…