As the leaves begin to change and a crisp breeze fills the air, there's no denying that fall has arrived. September marks the start of a new season, and with it comes a bounty of delicious fall produce, from the sweet, juicy apples to the versatile and iconic pumpkin. For the past several years I have really been experimenting with all the fresh produce that I have access to and have found that you can make not just sweet dishes but also savory dishes with these ingredients. 

When it starts to get chilly, my go-to is always soups. As the warm embrace of summer gradually gives way to the cools of autumn, I can't help but crave the comforting, steaming bowls of goodness that soups provide. It's a time when the first hint of frost kisses the ground, rain showers down, and daylight leaves a little earlier each day. That's when I know it's time to dust off my crockpot and gather the ingredients. Whether it's a rich and hearty vegetable stew, a velvety butternut squash bisque, or the timeless classic of noodle soups, they have become my sanctuary, warming not just my body but my soul. 

Apple and Pumpkin Soup

• Ingredients:
  • 2 cups pumpkin puree
  • 1 cup apple cider
  • 1 apple, peeled, cored, and diced
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 2 cups vegetable broth
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • Fresh parsley for garnish (optional)

• Instructions:
  • In a large pot, heat olive oil over medium heat. Add onions and garlic, and sauté until they become translucent.
  • Stir in the diced apple and cook for a few minutes until they start to soften.
  • Add pumpkin puree, apple cider, vegetable broth, ground cinnamon, ground nutmeg, salt, and pepper. Stir well.
  • Bring the mixture to a boil, then reduce the heat and let it simmer for about 15-20 minutes.
  • Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until smooth.
  • Adjust seasoning if needed. Serve hot, garnished with fresh parsley.

When I'm seeking a heartier yet happy meal that leaves me warm and satisfied, stuffed peppers or stuffed squash are my top picks. Both stuffed peppers and stuffed squash allow for showcasing the bounty of fall's harvest while providing a fulfilling and content meal. 

Pumpkin and Apple Stuffed Acorn Squash

• Ingredients:

  • 2 acorn squash, halved and seeds removed
  • 1 cup diced pumpkin
  • 1 cup diced apple
  • 1/2 cup cooked quinoa
  • 1/4 cup chopped pecans
  • 1/4 cup dried cranberries
  • 2 tablespoons maple syrup
  • 1/2 teaspoon ground cinnamon
  • Salt and pepper to taste
  • Olive oil for brushing

• Instructions:

  • Preheat your oven to 375°F (190°C).
  • Brush the inside of each acorn squash half with olive oil and season with salt and pepper. Place them on a baking sheet, cut side down, and bake for 30-35 minutes, or until they are tender.
  • In a bowl, combine diced pumpkin, diced apple, cooked quinoa, chopped pecans, dried cranberries, maple syrup, ground cinnamon, salt, and pepper. Mix well.
  • Once the squash is tender, remove them from the oven and flip them over. Stuff each squash half with the pumpkin and apple mixture.
  • Return the stuffed squash to the oven and bake for an additional 15-20 minutes until the filling is heated through.

Pumpkin and Apple Crisp

• Ingredients:
  • 2 cups peeled, sliced apples
  • 1 cup pumpkin puree
  • 1/2 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
• Topping:
  • 1 cup old-fashioned rolled oats
  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar
  • 1/2 cup unsalted butter, cold and diced

• Instructions:
  • Preheat your oven to 350°F (175°C).
  • In a large bowl, combine the sliced apples, pumpkin puree, granulated sugar, ground cinnamon, ground nutmeg, salt, and vanilla extract. Mix until well combined.
  • Transfer the pumpkin and apple mixture to a greased baking dish.
  • In another bowl, mix the oats, flour, brown sugar, and cold diced butter. Use your fingers or a pastry cutter to work the butter into the dry ingredients until you have a crumbly texture.
  • Sprinkle the oat topping evenly over the pumpkin and apple mixture.
  • Bake in the preheated oven for 40-45 minutes or until the topping is golden brown, and the filling is bubbly.
  • Let it cool slightly before serving. You can serve it with a scoop of vanilla ice cream or a dollop of whipped cream if desired.

It's truly remarkable how two entirely different ingredients can come together to create some of the most amazing dishes. The versatility of both apples and pumpkins in the kitchen never ceases to amaze me. I hope you enjoy these recipes just as much as I do, and I'd love to hear about your results if you decide to give them a try. Sharing culinary experiences is one of the joys of cooking, and your feedback is always appreciated. Here's to a season filled with delicious apple, pumpkin, and other autumn harvests.