Fall isn’t exactly in the air right now, with the cloudless skies and the sweltering pavement, but here are some recipes that use in-season produce when the days start to get a little bit chilly. Squashes, root vegetables, and pears are all at their peak from early fall through early winter, so take advantage of Mother Nature and try making these recipes.

Zucchini Brownies, from allrecipes.com

Ingredients

• 1/2 cup vegetable oil
• 1 1/2 cups white sugar
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 cups shredded zucchini
• 1/2 cup chopped walnuts (optional)

Directions

Preheat oven to 350°F. Grease and flour a 9×13 inch baking pan. In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini and walnuts (optional). Spread evenly into the prepared pan, and bake for 25 to 30 minutes in the preheated oven, until the brownies spring back when gently touched. 

Curried Butternut Squash Soup, by Robin Miller

Ingredients

• 2 halves butternut squash
• 2 cups vegetablebroth
• 1 teaspoon garlic powder
• 1 teaspoon onionpowder
• 1 teaspoon curry powder
• Salt and ground black pepper

Directions

Season the two halves of squash with salt and pepper, and place in a 405° oven for 45 minutes, when the squash becomes soft to the touch. Scoop the flesh out of the roasted butternut squash with a spoon. In a medium saucepan, combine the broth, butternutsquash, garlic powder, onion powder, currypowder, salt and pepper. Set pot over medium heat and bring to a simmer, about 10 minutes. Puree soup with an immersionblender until smooth. Ladle into bowls.

Rosemary Mashed Potatoes and Yams, from allrecipes.com

Ingredients

• 4 garlic cloves
• olive oil
• 3/4 pounds baking potatoes, peeled (cubed – optional)
• 3/4 pounds yams, peeled (cubed – optional)
• 1/4 cup milk
• 1/8 cup butter
• 1/2 teaspoon dried rosemary
• 1/4 cup grated Parmesan cheese
• heavy whipping cream
• salt and pepper to taste

Directions

Preheat oven to 325 degrees F. Roast garlic on a stove or in a toaster oven, and drizzle with olive oil. Roast for 20 minutes, or until very soft. Cool and peel the garlic. Boil potatoes and yams until tender, about 20 minutes. Place the potatoes and yams in a large bowl with milk, butter, rosemary, and garlic. Mash to desired consistency, adding heavy whipping cream or milk as needed. Mix in 1/4 cup cheese. Season with salt and pepper to taste.

Sautéed Pears With Vanilla Yogurt and Honey Peanuts, from culinary.net

Ingredients

• 1 tablespoon unsalted butter
• 3 large pears peeled, cored, and sliced
• 1 tablespoon sugar
• 1 tablespoon fresh lemon juice
• ¼ cup smooth peanut butter
• 1 tablespoon honey
• 2 cups low fat vanilla yogurt
• honey roasted peanuts, coarsely chopped
• ¼ teaspoon ground cinnamon (optional)
• ¼ teaspoon ground ginger (optional)
• Pinch of fine salt (optional)

Directions

Melt butter in large sauté pan over medium-high heat. Add pears and cook, stirring occasionally, until softened. Sprinkle with sugar and lemon juice (and cinnamon, ginger, and salt if desired). Cook over medium heat, stirring occasionally until soft (about 5 to 7 minutes ).

In a small bowl, combine the peanut butter, honey, and yogurt; stir until smooth.

To serve, place pears in a shallow bowl. Top with the yogurt mixture. Sprinkle peanuts on top. Serve immediately.

This piece was originally published in the pages of The Winged Post on Sept. 27, 2011.