It’s almost the end of the season for farmers’ markets.  As I was walking through this week, I noticed many empty stands and the remainder featuring plenty of vegetables such as acorn squash, butternut squash, potatoes, cauliflower, brussels sprouts, eggplant and sweet potatoes.  Fall has arrived.

This month we’re highlighting recipes for the fall harvest.  Stock up while you can.

Winter Squash Soup:

2 butternut squash, split, with seeds and stringy centers removed
2 Tbsp. olive oil
2 Tbsp. minced garlic
1 Tbsp. dried Italian herbs
Salt and pepper to taste
4-6 cups chicken stock
¼ cup dry vermouth

Preheat oven to 350 degrees.  Rub inside of squash with oil and garlic.  Sprinkle with herbs, salt and pepper.  Roast for 20-25 minutes or until cooked.  Remove from oven and let cool.  Remove flesh from shells and mash or puree’. Place in stockpot, add chicken stock and bring to simmer. Add vermouth.  Serve with hearty bread and butter.  Makes 4-6 servings.

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Stuffed Acorn Squash:

2 medium acorn squash, halved and seeded
2 cups onions, finely chopped
1 ½ cups cheddar cheese, shredded
2 Tbsp. butter 
1 cup cooked rice
2 Tbsp. fresh parsley, minced

Spread cut sides of squash with 1 Tbsp. of the butter.  Place squash, cut side down, in a 13x9x2″ baking dish.  Bake at 400 degrees for 30 minutes.  Saute’ onions in remaining butter until tender.  Combine onions with rice, 1 cup of the cheese and parsley.  Turn squash, cut side up.  Fill each with onion mixture.  Sprinkle with remaining cheese.  Bake another 30 minutes at 350 degrees.  Serves 4.

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Brussel Sprouts in Raisin Sauce:

1 lb. Brussels sprouts
1 Tbsp. butter
1 Tbsp. flour
1 ½ cups chicken stock
¼ cup raisins
Slivered almonds

Steam Brussels sprouts until tender.  Melt butter; blend in flour.  Add stock slowly, cooking and stirring until smooth.  Add raisins and simmer about 8 minutes.  Pour sauce over sprouts and top with slivered almonds just before serving.  Makes 4 servings.

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Easy Eggplant:

1 medium eggplant (approximately 1 lb.)
1 cup Parmesan cheese
½ cup bread crumbs
1/3 to 1/2 cup Italian salad dressing

Cut eggplant into 3/4″ slices.  Soak in cold water for 10 minutes; drain and blot dry on paper towel.  Combine cheese and bread crumbs.  Dip eggplant slices in salad dressing, then crumb mixture, both sides lightly.  Arrange slices in single layer on greased baking sheet.  Broil 2″ from heat or flame for 7-10 minutes, or until lightly brown.  Turn slices over and broil 5 more minutes or until lightly brown.  Serve immediately.  Makes 4-6 servings.

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Candied Sweet Potatoes:

½ cup butter
½ cup brown sugar
1/3 cup brandy or orange juice
½ tsp. salt
3 sweet potatoes or yams

Peel and chunk sweet potatoes.  Boil just until tender.  Drain well.  Melt butter and add other ingredients in frying pan.  Add potatoes.  Stir over low heat just until potatoes are well glazed. 

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Butternut Squash Tea Muffins:

2 cups all-purpose flour
1 cup whole wheat flour
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
½ tsp. nutmeg
¼ tsp. allspice
2 tsp. cinnamon
Grated rind of 1 orange
3 eggs
1 cup oil
1 ¾ cups packed brown sugar
2 tsp. vanilla extract
2 ½ cups shredded butternut squash
½ cup chopped walnuts

Combine flours, baking soda, baking powder, salt, spices and orange rind in bowl; mix well.  Beat eggs, oil, brown sugar and vanilla in mixer bowl until blended.  Stir in squash and walnuts.  Stir in flour mixture just until moistened.  Spoon into greased  muffin cups.  Bake in preheated 375 degree oven for 20-25 minutes or until muffins test done.  Makes 24.