Loaded with vitamins, Acorn Squash has more potassium, calcium, magnesium, and folate than any other variety of squash. After baking the squash, we pile the center high with a flavorful stuffing including applewood smoked bacon, toasted walnuts, apples, gruyere cheese, and fresh fall herbs. Then sprinkled with more cheese, it’s bake until golden brown on top.   INGREDIENTS 1 tablespoon butter, melted ¼ teaspoon garlic powder Kosher salt Fresh ground black pepper 2 large or 3 medium acorn squash, halved and seeded 1 tablespoon plus 2 teaspoons fresh sage, divided 2 pieces applewood smoked bacon, cut into thin strips to make lardons ½ cup onion, finely chopped 1 celery rib, finely chopped 2 apples, Fuji, Honey Crisp, or other firm apple, cored and cubed 2 cups breadcrumbs1 cup toasted chopped walnuts ¼ cup boiled cider ¼ cup shredded gruyere cheese 2 tablespoons fresh parsley, chopped Fresh ground pepper INSTRUCTIONS Preheat the oven to 400˚F.

As a tasty side dish with meat, chicken, or burgers, our quick and easy roasted maple butternut squash pairs perfect with Israeli couscous, parsley, and pine nuts. Bring to your next seasonal get-together, tailgating, or as a side dish for any fall meal. INGREDIENTS: 2 cups small diced butternut squash 3-1/2 teaspoons, plus 1 tablespoon of olive oil, divided 1 tablespoon maple syrup Kosher salt 1 cup chopped onions 1 cup Israeli couscous 1¼ cups unsalted chicken stock ½ cup chopped parsley ½ cup toasted pine nuts ½ cup yellow raisins 1 ½ teaspoons of lemon juice INSTRUCTIONS: Preheat the oven to 350 degrees. Add the butternut squash, 1½ teaspoons of olive oil, 1 tablespoon of pure maple syrup and ½ teaspoon salt to a bowl. Stir until well combined and pour onto a parchment lined sheet tray. Bake for 30 minutes or until a small knife easily passes through the squash. Remove from the oven and set aside. While the butternut squash bakes, add 2 teaspoons of

It’s Pumpkin Spice time and we have it all wrapped up in a tasty Bundt Cake. Filled with a tunnel of vanilla cream cheese and topped with brown butter icing and caramelized nuts, the cake is spiced with a blend of allspice, cinnamon, ginger, nutmeg and cloves. It’s the American quintessential flavor of fall. Cream cheese filling 8 oz. cream cheese ¼ cup sugar 1 large egg 2 teaspoons vanilla bean paste Bundt cake 12 Tbsp. softened butter, plus more for the pan 2¼ cups all-purpose flour, plus more for the pan 2 tsp. baking powder 1 tsp. baking soda 2 tsp. cinnamon ½ tsp. nutmeg ½ tsp. ginger ½ tsp. ground cloves ½ tsp. salt 1 can pumpkin purée, 15 ounces ¾ cup buttermilk 1 teaspoon vanilla extract 1 cup sugar ¼ cup light brown sugar 3 large eggs Using a hand held or stand mixer, in a mixing bowl, beat the cream cheese, sugar, egg, and vanilla bean paste until smooth. Add to a large plastic disposal piping bag, being careful to keep the

You will be bringing your “A” game when you serve these crunchy, spicy, potato wedges at your next Tailgate or Football Watch Party. Crispy and drenched in a buttery Buffalo Hot Sauce, they are perfect for dipping in our cool Cilantro Ranch Dressing. Cilantro Ranch Dressing INGREDIENTS ¾ cup sour cream ½ cup mayonnaise ⅓ cup chopped fresh cilantro ¼ cup chopped fresh chives 2 cloves garlic, minced ¼ teaspoon salt ⅛ teaspoon black pepper INSTRUCTIONS Whisk together sour cream, mayonnaise, cilantro, chives, garlic, salt, and pepper in a bowl until well combined. Cover and chill for at least 1 hour, preferably overnight. Buffalo Sauce Potato Wedges INGREDIENTS 3 pounds Yukon Gold potatoes, medium size 2 tablespoons olive oil, plus more for the pan Kosher salt ¼ teaspoon fresh ground black pepper ¼ cup hot sauce, we prefer Uncle Franks ¼ cup unsalted butter 2 teaspoons white vinegar ½ teaspoon Worcestershire sauce ½ teaspoon garlic pow

This quick stove top entrée comes together fast and is beautiful enough for a dinner party or a special dinner at home. Fresh, sweet cherry tomatoes are pan-seared and caramelized, then mixed with squid ink pasta, deliciously flavored bread crumbs, Parmesan cheese, and topped with fresh basil. Pasta with squid ink tastes like pasta (no fishy flavor) but makes a stunning presentation with the colorful tomatoes and basil. You can purchase it at your local Williams-Sonoma store or on Amazon. INGREDIENTS Kosher salt ¼ loaf of ciabatta bread ¾ cup extra-virgin olive oil 1 pint cherry tomatoes Pinch crushed red pepper flakes 1 tablespoon anchovy paste 6 medium cloves garlic, finely chopped or pressed through a garlic press 8 ounces dried squid ink fettuccine ½ cup shredded Parmesan cheese, plus more for serving ¼ cup torn fresh basil leaves INSTRUCTIONS Start a large pot of water to boil; add a handful of salt. Cut the ciabatta bread into a few very thin sl

It’s our Lexington William Sonoma Fall Recipe.  Maple and cider-glazed chicken over chicken sausage, potatoes, peppers, and apples that’s tossed in a sauté with boiled cider and mustard. It’s a delicious addition to your fall menu. Maple, Cider & Thyme Glazed Roast Chicken INGREDIENTS One 3-to 4-lb. whole chicken, cut into 6 pieces – breasts, legs & wings Kosher Salt Black Pepper 2 tablespoons thyme leaves ½  cup grade B pure maple syrup ½  cup boiled cider 1 tablespoon chopped fresh sage leaves ½  teaspoon ground cinnamon ⅛ teaspoons crushed red pepper flakes INSTRUCTIONS Preheat the oven to 425°F. Dry the chicken skin. Salt the chicken and season with pepper. Place the chicken in roasting pan and roast for 20 minutes. Reduce the temperature to 375˚F and roast 30 minutes longer until the internal temperature of the chicken reaches 165˚F.  While the chicken roasts. in a small sauce pan combine the thyme, maple syrup, cider, sage, cinnamon,

When fall is in the air, the perfect dinner menu becomes chicken breasts stuffed with delicious apples and seasoned with cider and thyme. We added a creamy mustard and cider sauce to make this seasonal dinner complete. Perfect for a cool, cozy night at home or a dinner party with friends. If you have not butterflied chicken breasts before, most store butchers will be happy to either show you or do it for you. We offer two preparation methods for this recipe – oven or sous-vide. Boiled cider can be purchased from King Arthur Foods (kingarthurflour.com), or you can make your own by placing 3 cups of unfiltered apple cider into a saucepan. Cook over medium-high heat at a hard simmer reducing the cider to 1-1/2 cups. INGREDIENTS 2 tablespoons butter 1 cup finely diced onion 2 cups peeled, small diced Fuji apple 2 teaspoons fresh thyme leaves, divided 1 cup small dice cubed bread, dried overnight uncovered 1 ¼ cups unsalted chicken stock, divided 2 tablespoons lemo

Sweet fall apples, all wrapped up in crispy baked puff pastry. Filled with cinnamon and brown sugar, these baked fall delights are drizzled with caramel sauce right before serving. Perfect for celebrating National #appledumplings Day. INGREDIENTS: 1 sheet frozen puff pastry, thawed 4 small honey crisp apples, peeled and cored, seeds removed 1/3 cup brown sugar 2 tablespoons chopped pecans, toasted 1 teaspoon ground cinnamon 4 teaspoons small 3/8” butter cubes, divided 1 egg, whisked 2 tablespoons turbinado sugar To serve: 8 tablespoons room-temperature caramel sauce, homemade or high-quality store purchased INSTRUCTIONS: Preheat the oven to 375˚F. Line a sheet tray with parchment paper. On a lightly floured surface, roll pastry into a 14”x14” square. Cut into four 7” squares. Place an apple on each square. In a small bowl, combine the brown sugar, pecans, and cinnamon. Spoon the sugar  mixture into center of each apple and fill to the top. (

With all the flavor of the season, our farm-fresh dinner will soon be your fall favorite. Oven roasted, crispy skin chicken breasts are served with a cider lemon butter sauce alongside sweet sautéed apples, creamy cheddar polenta with fresh corn, and tangy mustard greens. With these easy to make recipes, you can pick your favorites or prepare them all. Pan Seared Chicken with Cider Lemon Sauce INGREDIENTS 4 boneless, with skin, chicken breast halves 2 tablespoons olive oil Kosher salt Freshly ground black pepper 5 tablespoons unsalted butter, divided ½ cup white wine 1 cup chicken sodium free chicken stock ½ cup boiled cider ½ cup fresh lemon juice INSTRUCTIONS Preheat the oven to 400˚F. Preheat a large cast iron skillet over medium-high heat, until the surface of the pan is very hot. With paper towels, dry the chicken breasts then season well with salt and pepper. Add the oil to the pan and heat until the oil is just moving in ripples. Place the ch

A decadent dark chocolate brownie bottom is layered with a creamy pumpkin cheesecake center and topped with a toasted marshmallow fluff icing. Need we say more? To top it off, we found our cute marshmallow pumpkins at Williams Sonoma. ( www.williams-sonoma.com  or your local store) INGREDIENTS Brownie Layer 6 ounces high-quality bittersweet or dark chocolate, chopped 2 ounces unsweetened chocolate, chopped 1 ½ sticks unsalted butter 1 ½ cups sugar 2 teaspoons vanilla 3 large eggs, plus 2 egg yolks, room temperature 1 teaspoon salt 1 cup all-purpose flour Cheesecake Layer 2 packages 8-ounce cream cheese, room temperature ½ cup sugar ¾ cup canned pumpkin (not pumpkin pie mix) 2 eggs ½ teaspoon vanilla ½ teaspoon of cinnamon ¼ teaspoon of ginger 2 tablespoons flour Toasted Marshmallow Icing ¾ cup sugar or superfine sugar* 1½ tablespoons light corn syrup 3 large egg whites 1 teaspoon pure vanilla extract Marshmallow Pumpkins Dec