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We’re getting into the thick of fall season here in Minnesota. Granted when you’re reading this column, it’s going to be almost 80 degrees outside, but we’ve had a nice, brisk weekend and after this little mini heatwave, we’ll be back into the fall temps in no time.

Fall is just one of the best  times of the year for cooking,  as some of the best ingredients are plentiful, and there’s a lot of creativity to be had.

I’m going to share some of my favorite recipes from  this time of the year, and it may include some of the regulars, like pumpkins and apples, but there’s a few other fun things here too!

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APPLE BUTTER CHEESE TWISTS

1 c. shredded sharp cheddar cheese

1/2 c. grated parmesan cheese

1 (17.3-oz.) package puff pastry sheets, thawed

1 large egg, lightly beaten

1/4 c. apple butter

2 tsp. chopped fresh thyme

Preheat the oven to 400°F. Line 2 baking sheets with parchment paper.

In a medium bowl, combine the cheddar and parmesan cheeses.

Sprinkle a clean work surface with ¼ cup of the cheese blend. Place 1 puff pastry sheet over the cheese and sprinkle with another ¼ cup of cheese blend. Use a rolling pin to press the cheese into the pastry. Roll the sheet into a 10-by-14-inch rectangle. Repeat the rolling out process with the second sheet of puff pastry and 1/2 cup of the cheese blend.

Brush the surface of one puff pastry sheet with egg wash. Place the other sheet on one of the prepared baking sheets, brush the surface with the apple butter, maintaining a 1-inch border, and sprinkle with the remaining ½ cup of the cheese blend and thyme. Top with the second sheet, egg wash-side down, pressing the layers gently together. Place the assembled sheet in the refrigerator for 30 minutes or the freezer for 15 minutes.

Transfer the chilled sheet to a cutting board. Using a sharp knife or pizza cutter, cut the pastry into ¾-inch wide strips. Transfer the strips to the prepared baking sheets, spacing them at least 1 inch apart. Pinch the ends to close and twist each end in the opposite direction to create a spiral. If they start to untwist, gently press the ends into the parchment. Refrigerate the twists for 30 minutes or freeze them for 15 minutes. Brush the chilled twists with more egg wash and bake until golden brown and crisp, 20 to 25 minutes.

Allow the twists to cool on a wire rack. Serve warm or at room temperature.

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PUMPKIN DIP

4 oz. cream cheese

1/2 c. pumpkin puree

1 c. powdered sugar

1 tsp. pumpkin pie spice

1/2 tsp. vanilla extract

1/2 c. heavy whipping cream

Graham crackers, to serve

Pretzels, to serve

Sliced apple, to serve

Sliced pear, to serve

In the bowl of an electric mixer fitted with a whisk attachment, beat the cream cheese, pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla on medium speed until smooth and creamy, 2 to 3 minutes.  Scrape down the bottom and sides of the bowl with a rubber spatula.

With the mixer on medium-low speed, gradually pour in the heavy cream. Increase the speed to medium-high and beat until the mixture is light and fluffy, about 30 seconds.

Serve the pumpkin dip with graham crackers, pretzels, apple slices, pear slices, or by the spoonful.

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BUFFALO CHICKEN SLOPPY JOES

2 Tbsp. unsalted butter

1 medium yellow onion, chopped

2 medium carrots, peeled and chopped

3 stalks celery, chopped

1 1/2 tsp. kosher salt, plus more to taste

1 tsp. ground black pepper

3 cloves garlic, finely chopped

2 lb. ground chicken

1 8-ounce can tomato sauce

1/2 c. buffalo sauce

2 Tbsp. honey or brown sugar

2 Tbsp. Worcestershire sauce

8 hamburger buns

Crumbled blue cheese, for serving 

Ranch dressing, for serving

Blue cheese dressing, for serving

In a large skillet or Dutch oven, melt the butter over medium-high heat. Add the onion, carrot, celery, salt, and pepper. Cook until the vegetables are softened but not browned, 3 to 4 minutes. Add the garlic and cook until fragrant, 30 seconds. Add the ground chicken and cook until the meat is crumbly and no longer pink.

Add the tomato sauce, buffalo sauce, honey, and Worcestershire, stirring well to combine. Simmer until heated through, tasting for salt.

Serve sloppy joe filling hot on hamburger buns with crumbled blue cheese and ranch or blue cheese dressing.

Slow cooker reheat instructions: Allow the filling to cool completely before transferring it to an airtight container and storing it in the refrigerator. At least 2 hours before it’s time to eat, place the filling into the crock of a slow cooker and heat on low, stirring occasionally, until hot, 1 to 2 hours.

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BUTTERNUT SQUASH LASAGNA

8 c. pre-chopped butternut squash (about 3 lb.)

6 fresh sage leaves

4 Tbsp. olive oil, divided

3 tsp. kosher salt, divided 

1 1/2 tsp. black pepper, divided

1 lb. hot Italian sausage

1 1/4 c. half-and-half

1 (10-oz.) package frozen chopped spinach, thawed

3 c. cottage cheese (large curd)

2 large eggs, beaten 

3/4 c. grated parmesan cheese, divided, plus more for sprinkling

4 garlic cloves, finely chopped

12 lasagna noodles, from 1 (16-oz.) package

8 oz. sliced whole milk mozzarella cheese, divided

4 oz. fresh mozzarella, sliced

Preheat the oven to 400°F. On a large rimmed baking sheet, toss together the butternut squash, sage leaves, 3 tablespoons olive oil, 1 1/2 teaspoons salt, and 1 teaspoon pepper. Spread into an even layer and roast until the squash is tender, about 45 minutes.

Meanwhile, heat a large skillet over medium heat. Add the Italian sausage and cook, stirring occasionally to crumble into small pieces, until the sausage is browned and cooked through, about 8 minutes. Remove from the heat and set aside.

Transfer the roasted squash and sage to a food processor with the half-and-half. Puree until the mixture is smooth and creamy, about 1 minute, stopping to scrape down the sides of the bowl as needed. Set aside. 

Wrap the spinach in a double layer of paper towels and squeeze to remove as much liquid as possible. In a large bowl, stir together the spinach, cottage cheese, eggs, ½ cup parmesan, garlic, 1 teaspoon salt, and the remaining ½ teaspoon pepper. Set aside.

Bring a large pot of water to a boil over medium-high heat. Add the remaining 1 tablespoon olive oil and ½ teaspoon salt to the boiling water, and cook the lasagna noodles until al dente, about 8 minutes. Drain and lay flat on a lightly greased baking sheet. 

To assemble: Arrange 4 cooked lasagna noodles in the bottom of a 13-by-9-inch baking pan, overlapping slightly if necessary. Spoon one third of the squash puree over the noodles; spread evenly. Top with half of the whole milk mozzarella slices (about 5 slices). Sprinkle evenly with half of the Italian sausage. Spoon half of the cottage cheese mixture over top; spread evenly. Repeat the layers with the noodles, squash puree, whole milk mozzarella slices, Italian sausage, and cottage cheese mixture. Top with the remaining 4 noodles and squash puree, spread evenly. Top with fresh mozzarella and sprinkle with the remaining 1/4 cup parmesan.

Cover the lasagna tightly with foil. Bake at 400°F for 30 minutes. Uncover, and continue baking until the lasagna is heated through and the top has browned, 20 to 25 minutes. Let stand for 10 minutes before serving with more parmesan.

TFD: “Life starts all over again when it gets crisp in the fall.” - F. Scott Fitzgerald

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