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If you’ve taken a good look around the produce section at your local store lately, you may have noticed that there are a few new crops of vegetables in town. From fresh broccoli to Butternut squash, fall vegetables are in season and on sale. It’s a perfect time to stock up and preserve them for savory dishes like this Harvest Vegetable Bake.
Preserving vegetables while they are in season not only helps save time and allows you to meal prep more easily, but it also gives you the ability to save in-season vegetables at their peak nutrition levels and use them just about any time of year.
Saving and Storing Food
My food storing and preserving routines have gone up and down over the years.
When my girls were little I did it all the time, but as they got older and were out of the house more, I kind of got out of the swing of it.
Over the past few years though, as my love for all things vegetables has grown, my desire to save seasonal and local produce has come back into play.
FoodSaver® FM5330 Vacuum Sealer System
I have used sealing systems in the past, but at the time, I didn’t like the way they were set up or how they worked. Now mind you, this was YEARS ago, so my opinion of them was kind of old school.
That was until I received the opportunity to try the FoodSaver® FM5330 Vacuum Sealer System. This system is packed with all kinds of characteristics that I liked.
- It helps keep foods fresh for up to 5x longer than regular storage zipper bags and other methods and does it in half the time.
- It is definitely a time-saver by having the ability to cook bulk/batch meals and then vacuum sealing them until needed.
- Making the bags and sealing them is super easy to. It basically does most of the work for you.
- I also like that the multi-layer bags are BPA-free and I can make them just about any size I need.
The FoodSaver® FM5330 came with everything I needed too. FoodSaver® Heat-Sealed Rolls and FoodSaver® Heat-sealed Bags. There are also containers available (sold separately) that work with the sealer system for greater storage capability.
Saving Ingredient for Later Creations
As I stated earlier, one of the reasons I like to preserve in-season foods is so that I can enjoy any time of year.
Butternut squash and Brussel sprouts are a perfect example of this. I can quickly prepare them, flash freeze them, and then save them for later use by using the FoodSaver® system.
Prepping and saving them this way allows me to make dishes like this Harvest Vegetable casserole quickly and easily.
Steps to Freezing Vegetables Using the Foodsaver® FM5330
- Peel and dice Butternut squash into cubes.
- Wash and dry Brussel Sprouts
- On a wax lined cookie sheet, spread vegetables out in an even layer.
- Place in freezer to flash freeze for no longer than two hours.
- Once vegetables are frozen individually, place in Foodsaver® FM5330 bag and follow instructions to vacuum seal.
How To Install A Roll
- Press the power button. The light will illuminate indicating the power is on.
- Open the Lower Seal and Cut Bar by unlocking the lever and pulling forward, away from the appliance.
- Insert roll from either side of the appliance.
- Pull the roll forward to the white line.
How To Make A Bag
- Close the Lower and Cut Bar. Turn the lever to seal position to make the first seal.
- Turn the lever to the unlock position and pull the pre-sealed roll to measure your bag.
- Turn the lever to seal position to make the seal of the next bag and slide Bag Cutter across to cut your bag.
How To Vacuum And Seal A Bag
- With both Hands, insert the open end of the bag through the bottom of the Vacuum View WIndow over the Drip Tray.
- With the bag and your hands in place, Push and Release the Vacuum and Seal Bar on both sides. The vacuum view window will close automatically and grasp the bag, which begins the vacuum process
- When the red seal light turns off, the vacuum seal process is complete and the machine will release the sealed bag automatically.
Label and place in freezer for up to 6 months
When a party or holiday event comes up and you need a nice, fresh dish to take, just pull out the bag of vegetables, allow to thaw and use in the recipe.
It’s super simple and allows you to share these delicious vegetables any time of year.
Harvest Squash Casserole – Prep Now, Savor Later
The perfect fall dish for any occasion. Easy to put together and packed with flavor. Plant-based
- Prep Time: 15 minutes
- Cook Time: 20
- Total Time: 35 minutes
- Yield: 4 to 6 servings
- Category: vegetables
- Cuisine: vegan
- 2 Tablespoons avocado oil
- ½ onion, chopped
- 3 cups peeled and diced Butternut squash
- 2 cups Brussel sprouts, cut in half if large ones
- 8 ounces Baby Bella mushrooms, sliced
- 1 teaspoon rosemary
- 1 teaspoon thyme
- ¼ cup vegetable broth
- 4 to 5 cups cooked quinoa
- ½ cup chopped, toasted walnuts
- Preheat the oven to 350°F and grease a 9×13 casserole dish with spray oil.
- Heat oil into a large skillet over medium-high heat.
- Add in onions and cook until translucent
- Lower heat to medium and pour in vegetables, seasonings, and vegetable broth
- Cook until vegetables are fork-tender, stirring occasionally.
- Remove vegetables from heat.
- Combine the quinoa and the vegetables in the casserole dish, tossing until mixed well.
- Top with walnuts and bake for 20 minutes
- Let cool for a few minutes and then serve as a side or main dish
Keywords: harvest dish, plant-based, butternut squash, brussel sprouts, vegan, vegetables, casserole, fall dish
Enter the FoodSaver® Sweepstakes
Stocking up with FoodSaver® bags and rolls this harvest and holiday season has its perks. Every bags and rolls purchased gets you closer to NYC!
Click here to enter for a chance to win a weekend for two to NYC and a years supply of FoodSaver® Bag and Rolls.
How About You?
What’s your favorite vegetable that you like to stock up and preserve while it’s in season?
Leave me a comment and let me know. I’d love to hear from you!