In autumn, when the leaves turn into shades of brown, red, and orange and the air becomes brisk, many people yearn for comforting food to balance the chill of the season and to commemorate the harvest. These recipes use ingredients of the season to create dishes that can be crafted with ease.

–Simple Autumn Salad–

Serves 5

–Dressing

Dijon mustard

Apple cider vinegar

Maple syrup (or honey)

–Salad

1 bag packaged salad greens (I used a 50/50 mix of lettuce and spinach leaves.)

1/2-3/4 cup dried cranberries

3/4 cup walnuts or pecans

1 apple, thinly sliced

Mix the salad ingredients together in a large bowl. In a small bowl, combine Dijon mustard, apple cider vinegar, and honey to suit your tastes. If you prefer a more acidic dressing, use less maple syrup. If you prefer a sweeter dressing, use more.

–Vegetable Stew–

Serves 4-6

8 oz can green beans

15 oz can pinto beans

8 oz can yellow corn

14 oz can diced tomatoes

14 oz can vegetable or chicken broth

1 tablespoon tomato paste

1-2 tablespoons chili seasoning mix

2 cups butternut squash, diced

1 medium green pepper, sliced into strips

1 medium onion, diced

1 tablespoon garlic, minced

Olive oil

Salt and pepper to taste

Preheat the oven to 400 degrees.

For this recipe, I bought pre-cut butternut squash, but you can use a whole one just as easily.

If using a whole squash: Cut the squash in half lengthwise and remove the seeds and fibers with a spoon. Place the two pieces, cut side up, in a baking pan and cover with aluminum foil. Bake for 40 to 50 minutes, or until you can easily pierce it with a fork (although you don’t want it cooked completely, since it will continue to cook in the stew later on). When it is cool enough to handle, scoop out the pulp, and cut into large dice. Set aside until needed.

If using pre-cut squash: Place the pieces of squash in a pan and toss with olive oil. Cover with aluminum foil, and place in the oven for 40 minutes. After about 20 minutes in the oven, take the squash out of the oven and flip the pieces over, then place back in the oven for the final 20 minutes.

Once the squash is done, set it aside to cool. Once it is cool enough to be handled, cut it into large, diced pieces. Set the diced squash aside.

Heat 2 tablespoons of oil in a large pot over medium heat. Add the onion and cook until translucent. Add the garlic and continue cooking the onion with the garlic until the onion turns golden.

Add the rest of the ingredients into the pot and stir. Turn the heat to high until it starts to boil, and then reduce heat to medium-low and cover for 20-25 minutes.

**Can’t give up the meat? Cooked, ground, or cubed beef can also be added to the stew.

–Pumpkin Pecan Pie–

Serves 8-10

1 pie shell (thawed, if frozen)

–Pumpkin layer

3/4 cup canned pumpkin

2 tablespoons packed dark brown sugar

1 large egg, lightly beaten

2 tablespoons sour cream

1/8 teaspoon cinnamon

1/8 teaspoon nutmeg

–Pecan layer

3/4 cup light corn syrup

1/2 cup packed light brown sugar

3 large eggs, lightly beaten

3 tablespoons unsalted butter, melted and cooled

2 teaspoons vanilla (can also use imitation vanilla)

1/4 teaspoon salt

1 1/3 cups chopped pecans

Preheat oven to 375 degrees.

Make the pumpkin filling by whisking the pumpkin, brown sugar, egg, sour cream, and spices together. Add the filling to the pie shell.

Make the pecan layer by mixing the corn syrup, brown sugar, eggs, butter, vanilla, and salt together. Then add the pecans and mix well. Pour the pecan mixture over the pumpkin filling.

Place in oven for 35 minutes. Once done, remove and let cool.

Serve at room temperature or chilled.