Squash, corn, pumpkin, apples, pears and cranberries - autumn fruits and vegetables seem to come straight from the cornucopia when the weather turns cold and the leaves start to fall. The flavors of autumn are the best comfort foods. Fall and winter vegetables make the best stews, soups and main dishes, and when pears, citrus fruits and nuts are used in salads and other dishes, they can add a touch of elegance to a cozy meal.
Don't overlook the beauty of a real cornucopia, as an autumn centerpiece for a fall dinner party. Flattened autumn leaves, pine cones and acorns also can be used to decorate your table for the season.
Pear and Gorgonzola Salad
- 1 large head Boston lettuce
- 1/2 large head red lettuce
- 2 large ripe pears, peeled and sliced
- 1/2 cup crumbled gorgonzola cheese
- 1/2 cup olive oil
- 1 large shallot, minced
- 5 tablespoons balsamic vinegar
- 1 teaspoon salt
- 1/4 cup sugar
- 1 teaspoon coarsely ground pepper
- 1 cup pecans
In a small bowl, making the dressing: Stir oil and cheese together with a fork. Stir in balsamic vinegar, salt and shallot and whisk.
Make peppered pecans: Heat a heavy skillet over high heat until it's hot enough to vaporize a bead of water. Add pecans and toss for 1 minute. In a small bowl, mix together sugar and pepper and stir into pecans. Stir and toss until sugar melts. Turn onto a foil-lined baking sheet and spread nuts apart to cool.
In salad bowls, place lettuce and pears and toss with dressing. Top with peppered pecans.
Easy Pumpkin Soup
- 1/2 cup chopped onion
- 3 tablespoons butter
- 2 cups mashed pumpkin (canned or cooked, fresh pumpkin)
- 1 teaspoon salt
- 1 tablespoon sugar
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground pepper
- 3 cups chicken broth
- 1/2 cup half-and-half
Combine onion and butter in a skillet and brown. Add mashed pumpkin, salt, sugar, nutmeg and pepper. Slowly add chicken broth and heat thoroughly without boiling. Add cream at the end, just before serving. Serves 4-6.
Autumn Pork Roast With Apples and Cranberries
- 3-4 pound pork roast
- 1 cup cranberries, finely chopped
- 1 cup apples, chopped
- 1/4 cup honey
- 1 teaspoon grated orange peel
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
Salt and pepper pork roast and place in a crock pot. Combine cranberries, apples, honey, orange peel and spices. Pour over roast, cover and cook 4-5 hours on high or 8-10 hours on low.
Pecan Stuffed Squash
- 1 14.5-ounce can chicken broth, divided
- 2 small acorn squashes, halved and seeded
- 1/3 cup butter
- 2 cups seasoned stuffing mix, dry
- 1/2 cup chopped pecans
- 1/3 cup raisins
Reserve 2/3 cup broth and pour remaining broth into a 2-quart baking dish. Place squash cut-side down in broth. Bake at 400 degrees for 25-30 minutes. In a medium saucepan, heat reserved 2/3 cup broth and butter until butter melts. Stir in stuffing mix, pecans and raising. Turn squash cut-side up and spoon stuffing into squash cavities. Bake for 20 minutes or until squash is cooked, basting with broth after 10 minutes. Makes four servings.
Apple Danish Dessert
- 8 ounces cream cheese
- 1/3 cup powdered sugar
- 1 egg
- 1/4 cup chopped pecans
- 2 packages crescent rolls
- 2 Granny Smith apples, peeled, cored and sliced
- 1 tablespoon sugar
- 1/2 teaspoon cinnamon
- 1 tablespoon maple syrup
Mix together cream cheese and powdered sugar. Add egg and mix until smooth. Open crescent rolls, but do not separate. Press perforations together with fingers to make a vertical rectangle. Arrange sliced apples in the center of the rectangle, top with 1/2 of the cream cheese mixture, spread on it. Sprinkle with sugar and cinnamon. Spread on second half of cream cheese mixture. Sprinkle with chopped pecans. Cut both sides of the dough into strips and pull them across apples in center, angling the strips down and alternating to make a "braided" look. Bake at 350 degrees for 25 minutes or until golden brown. Brush with maple syrup, slice and serve.
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