Pumpkin Oat Muffins
Pumpkin purée, rolled oats and warm spices make a batch of twelve muffins. Maple syrup and yogurt go into the batter, with oats scattered over the tops.
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Caramelized Onion and Gruyere Tart
Slow-cooked onions and tangy mustard fill a flaky puff pastry tart, finished with Gruyère and fresh thyme. Let the onions cool briefly before filling the pastry.
Creamy Butternut Squash Pasta with Sage
Roasted squash, shallots and garlic blend with cashews into a creamy sauce for rotini. Keep a few roasted squash cubes to scatter over the pasta with fresh sage.
Pear, Walnut and Blue Cheese Salad
Ripe pears, toasted walnuts and blue cheese meet peppery greens and crisp endive in a cider-mustard dressing. Toss just before serving for a fall side salad.
Apple French Toast Bake
Day-old baguette soaks up vanilla egg custard beneath cinnamon and maple apples. Assemble the dish the night before, then bake for a warm breakfast that serves a crowd.
Cranberry Orange Loaf
Fresh orange zest and tart cranberries brighten this tender butter loaf. Let it cool fully before adding the simple orange glaze and slicing it into ten portions.
Maple Dijon Pork Tenderloin
Pork tenderloin roasts with apple wedges, shallot and thyme, then rests while the maple-Dijon pan sauce reduces. Slice it for four autumn dinner portions.
Roasted Cauliflower Soup
Roasted cauliflower blends with vegetable broth, butter, lemon and nutmeg for a smooth autumn lunch. Reserve a few browned florets to finish the bowls.
Pumpkin Baked Oatmeal
Pumpkin, rolled oats and warm spice bake into a soft breakfast. Portion the pan for another morning and refrigerate promptly.
Sausage and Lentil Stew
A little Italian pork sausage seasons a pot of brown lentils, carrots, celery and spinach. Smoked paprika and cumin add warmth to this make-ahead dinner.
Braised Red Cabbage with Apples
Finely shredded red cabbage cooks slowly with apples, onions, wine vinegar and warm spices. A sweet-tart side to prepare ahead for an autumn roast dinner.
Pumpkin Bread
Canned pumpkin, butter and three warm spices make two simple loaves for breakfast or an afternoon slice. Cool before cutting, then freeze one loaf for another day.
Mushroom Risotto
Porcini soaking liquid gives this mushroom risotto depth, while gradual additions of stock help the rice turn creamy. Finish with butter, Parmesan and parsley for four dinner portions.
Roasted Beet and Lentil Salad
Tender beet wedges and red onion meet firm lentils, peppery watercress and a sharp lemon-mustard dressing. Serve this warm salad as four light lunches or side portions.
Turkey Pumpkin Chili
Pumpkin purée thickens a savoury pot of ground turkey, white beans and tomatoes. Spinach goes in at the end, with cocoa and warm spices in the sauce.
French Apple Cake
Firm apple cubes fold into a butter cake flavoured with vanilla and dark rum. A little sugar on top adds a delicate crust to eight autumn dessert slices.
Chicken Wild Rice Soup
Chicken, wild rice and diced vegetables cook gently before a milk sauce gives the soup its creamy finish. An eight-portion slow-cooker lunch for autumn days.
Honey Roasted Parsnips
Parsnips roast with honey and butter until golden at the edges. A short parboil and steam-dry step come before the oven.
Sweet Potato Breakfast Hash
Sweet potato, bacon, red pepper and kale share a skillet with four eggs. A savoury breakfast with cumin, paprika and a green onion finish.
Soft Ginger Molasses Cookies
Ginger, cinnamon and dark molasses flavour these sugar-coated cookies. Chill the dough before baking in batches for soft centres and gently set edges.
Pork Tenderloin with Mushroom Sauce
Pork medallions finish in a mushroom sauce with shallots, thyme and wholegrain mustard. A little cream brings the skillet together for a cool-weather dinner.
Stovetop Apple Butter
Apples cook down with brown sugar, cinnamon and a little allspice and nutmeg into a smooth fruit spread. Spoon it onto toast or stir a little into oatmeal.
Potato Leek Soup
Leeks and Yukon Gold potatoes simmer with thyme before blending into a smooth soup. A little cream and fresh chives finish six generous bowls for a cool-weather lunch.
Roasted Cabbage Steaks
Thick cabbage slices roast with olive oil and garlic until their edges brown and the centres soften. Lemon and parsley finish a simple vegetable side for autumn dinners.