Sweet or savory, fall produce leads to interesting dishes

As we race right into fall, we shift to apples, pears, squash and pumpkin recipes. There are so many options when cooking with these ingredients because you can make them sweet or savory. Using a butternut or spaghetti squash as the main entree is something I did not grow up eating, but we sure do enjoy it now. Well, I have to confess, our daughter and I do, but the boys of the household still prefer a meat protein as the main fare.

Spicy Apple Baked Beans

Who knew that sausage and apples in baked beans would be so good? The spicy yet sweet combination in this recipe is delicious. There will still be beautiful days to barbecue, and this could be your perfect side dish.

• 1 (55-ounce) can of Bush's original baked beans
• 1 large Fuji apple, diced or cut into chunks
• 1/2 cup natural applesauce
• Freshly grated nutmeg to taste
• 2 tablespoons Dijon mustard
• 1 small pinch cayenne pepper
• 3 to 4 tablespoons light brown sugar
• 1 pound hot ground sausage
• 1 small onion, diced

Brown the sausage with the onions. Drain off grease. Place the applesauce, apple chunks, mustard, brown sugar and cayenne pepper into a bowl. Grate in a small amount of fresh nutmeg. It only takes a little. Stir together until mixed well.

In large bowl, mix the spicy apple mixture into the beans. Add sausage and onions. Fold in. Bake in a glass or stoneware dish at 350 degrees for 45 minutes.

Apple, Cheddar and Bacon Bread Pudding

I have made other recipes using apples and sausage, so I am sure this delightful combination of apples and bacon will be just as wonderful. I really like the freezer option for planning ahead for company.

• 3 tablespoons butter
• 2 medium apples, peeled and chopped
• 1/4 cup packed brown sugar
• 6 cups cubed day-old French bread
• 1 pound bacon strips, cooked and crumbled
• 1 1/2 cups (6 ounces) shredded sharp cheddar cheese
• 5 large eggs
• 2 1/4 cups 2 percent milk
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt

For the sauce:

• 1 cup maple syrup
• 1/2 cup chopped pecans

In a large skillet, heat butter over medium heat. Add apples; cook and stir 2 to 3 minutes or until crisp-tender. Reduce heat to medium-low; stir in brown sugar. Cook, uncovered, 8 to 10 minutes or until apples are tender, stirring occasionally. Cool completely.

In a greased 8-inch-square baking dish, layer half of each of the following: bread, bacon, apples and cheese. Repeat layers. In a large bowl, whisk eggs, milk, cinnamon and salt; pour over top. Refrigerate, covered, several hours or overnight.

Heat oven to 350 degrees. Remove bread pudding from refrigerator; uncover and let stand while oven heats. Bake 45 to 55 minutes or until puffed, golden and a knife inserted near the center comes out clean. Let stand 15 minutes before serving.

In a microwave-safe bowl, microwave syrup and pecans until warmed, stirring once. Serve bread pudding with sauce.

Freeze option: After assembling, cover and freeze bread pudding. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350 degrees. Bake and serve bread pudding with sauce as directed. Yield: 9 servings.

Pear Harvest Salad Recipe

Our daughter can eat all types of salads nearly every day. She loves different combinations of ingredients and think this recipe will work nicely for her lunch in the weeks ahead.

• 2 packages (5 ounces each) spring mix salad greens
• 4 cups cubed cooked turkey breast
• 2 medium pears, sliced
• 1 medium ripe avocado, peeled and cubed
• 1/2 cup pomegranate seeds
• 1/2 small red onion, thinly sliced

For the dressing:

• 6 tablespoons cider vinegar
• 1/4 cup olive oil
• 3 tablespoons honey
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

For the topping:

• 1/2 cup crumbled blue cheese
• 1/2 cup honey-roasted sliced almonds

Divide spring mix among six plates. Layer with turkey, pears, avocado, pomegranate seeds and onion.

Whisk the dressing ingredients; drizzle over salads. Sprinkle with cheese and almonds. Yield: 6 servings.

Harvest-Time Pumpkin Beef Stew

This stew may be served in small pumpkins for a special presentation on your fall table. You can also substitute sweet potatoes for the pumpkin in the recipe.

• 1 tablespoon canola oil
• 1 beef top round steak (1 1/2 pounds), cut into 1-inch cubes
• 1 1/2 cups cubed peeled pie pumpkin or sweet potatoes
• 3 small red potatoes, peeled and cubed
• 1 cup cubed acorn squash
• 1 medium onion, chopped
• 2 cans (14 1/2 ounces each) reduced-sodium beef broth
• 1 can (14 1/2 ounces) diced tomatoes, undrained
• 2 bay leaves
• 2 garlic cloves, minced
• 2 teaspoons reduced-sodium beef bouillon granules
• 1/2 teaspoon chili powder
• 1/2 teaspoon pepper
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 1/4 cup water
• 3 tablespoons all-purpose flour

In a large skillet, heat oil over medium-high heat. Brown beef in batches; remove with a slotted spoon to a 4- or 5-quart slow cooker. Add the pumpkin, potatoes, squash and onion. Stir in the broth, tomatoes and seasonings. Cover and cook on low for 6 to 8 hours or until meat is tender. Remove bay leaves. In a small bowl, mix water and flour until smooth; gradually stir into stew. Cover and cook on high for 30 minutes or until liquid is thickened. Yield: 6 servings.

Rice-Stuffed Butternut Squash

The combination of wild rice, mango chutney, cranberries and curry powder give this side dish for two an exotic flavor. It's delicious and beautiful, and tastes best when butternut squash is in season.

• 1 small butternut squash (1 1/2 pounds)
• 3/4 cup cooked long grain and wild rice
• 1/3 cup ricotta cheese
• 3 tablespoons dried cranberries
• 3 tablespoons mango chutney
• 1 green onion, chopped
• 3/4 teaspoon curry powder
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 teaspoons butter

Cut squash in half lengthwise; discard seeds. Cut a thin slice from the bottom of each half so it sits flat. Place cut side down in an 11x7-inch baking dish; add 1/2 inch of hot water. Bake, uncovered, at 350 degrees for 30 minutes. Drain water from pan; turn squash cut side up. When cool enough to handle, scoop out pulp, leaving about a 1/4 inch of the shell.

In a large bowl, combine the pulp, rice, cheese, cranberries, chutney, onion, curry powder, salt and pepper. Spoon into squash shells. Dot with butter. Bake for 15 to 20 minutes or until squash is tender. Yield: 2 servings.

Have a great week, and until next time, happy cooking.