One of the things I love best about living in Michigan is that we have all four seasons (sometimes three in one day, I often joke).

The changing of the calendar, the weather, and the clothing brings with it great comfort, and there’s always something to look forward to on the table.

I love an autumn filled with soups, chili, and cold weather root vegetables. Here’s the best of KS for your seasonal finds:

Pumpkin Recipes

• Healthy Pumpkin Muffins (and soaked pumpkin muffins)

• Crispy (Soaked) Spicy Pumpkin Seeds

• Healthy Pumpkin Cookies

• Grain-free Pumpkin Pancakes (or any orange vegetable)

• Cabbage Pumpkin Soup

Other Fall Recipes

• Apple Breakfast Bars (or dessert!)

• Roasted Fall/Winter Vegetables

• Chicken Barley Leek Soup

• Apple Crisp (slow cooker, gluten-free, & more!)

• Apple Flax Muffins

• Brussels Sprouts People will Love!

• Savory Greek Sausage Stuffed Squash

• 5 Ways to Preserve Your Apples

Grain-free Spaghetti Squash Lasagna

Now the million dollar question: what do you do with the rest of the pumpkin in the can? Here’s my simple system for leftover pumpkin including six ways to use it up.

(After swearing never to bake a pie pumpkin again in 2009, I now make them regularly. I got smarter. So I don’t end up using cans of pumpkin anymore, but it’s still nice to have ideas for all that pumpkin or squash puree that fall produces.)

What’s your favorite autumn recipe?

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Kitchen Stewardship is dedicated to balancing God’s gifts of time, health, earth and money.  If you feel called to such a mission, read more at Mission, Method, and Mary and Martha Moments.

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