Fall is the season of harvest, comfort food, and the perfect time to shop local. And with several markets near Emory Glen like the Farmers Market on Tamina, and Lazy M Farms, it’s easy to find all the ingredients for your fall recipes close to home. Read on to discover 5 farm-fresh recipes that prove fall is the most delightful and delicious season of them all.

1. Classic Roasted Butternut Squash Soup

What You’ll Need:

• 1 butternut squash
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1/2 cup heavy cream (optional)

Instructions:

1. Preheat oven to 375°F (190°C) and cut the butternut squash in half lengthwise; scoop out the seeds, and brush with olive oil.
2. Place squash halves on a baking sheet and roast for 45 minutes or until tender.
3. In a large pot, sauté the chopped onion, and minced garlic in olive oil until translucent.
4. Scoop roasted squash flesh into pot.
5. Add vegetable broth and dried thyme; bring to a simmer and cook for 15 to 20 minutes.
6. Use an immersion blender to puree the soup until smooth.
7. Season with salt and pepper.
8. Swirl in heavy cream if desired.

2. Pumpkin, Walnut, and Sage Risotto

What You’ll Need:

• 1/4 cup olive oil
• 1/2 large yellow onion, finely diced
• 1 – 1 & 1/2 cups arborio rice
• 6 cups vegetable stock
• 1 cup pumpkin puree
• 1/4 cup grated pecorino cheese
• Kosher salt and black pepper to taste
• 2 cloves fresh garlic
• 1 cup walnut pieces
• 1/2 cup fresh sage leaves
• 1/2 cup grated pecorino cheese
• 2 tablespoons olive oil
• Kosher salt to taste

Instructions:

1. In a medium pot, heat vegetable stock over medium-low heat.
2. In another heavy pot, heat olive oil over medium heat.
3. Add onion and cook, stirring often until soft.
4. Add rice and cook, stirring often for 2 to 3 minutes until the rice is translucent.
5. Add warm stock 1 cup at a time, stirring frequently. As the stock is absorbed, add 1/2 a cup.
6. Continue until all the stock has been incorporated and the rice is cooked to al dente, about 20 minutes.
7. Stir in pumpkin and 1/4 cup cheese.
8. In the bowl of a food processor, combine garlic, and walnuts. Pulse until minced.
9. Add sage, cheese, and olive oil. Pulse until coarse. Add salt to taste.
10. In the final few minutes, add 1/2 cup of pesto to risotto, stirring until well incorporated.
11. Season with salt and black pepper. Serve immediately.

3. Savory Beef Pot Roast

What You’ll Need:

• 1 tablespoon vegetable oil
• 3 1/2 pounds beef chuck pot roast
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 1 cup diced carrots
• 1 cup diced celery
• 1 cup diced onion
• 1/4 cup butter
• 1 teaspoon dried rosemary

Instructions:

1. Preheat the oven to 275 degrees F (135 degrees C).
2. Heat vegetable oil into a large oven-safe pot over medium-high heat.
3. Season roast with salt and black pepper.
4. Cook in hot oil until brown on both sides.
5. Transfer to a plate. Add carrots, celery, and onion to pot.
6. Cook and stir until vegetables start to release their juices, scraping any brown flavor bits off the bottom for about 3 minutes.
7. Add butter and cook for about 5 minutes until onions are translucent.
8. Sprinkle in rosemary; return roast to the pot and cover.
9. Roast in the preheated oven until the chuck roast is tender for about 2 1/2 to 3 hours.
10. Season vegetables with additional salt and black pepper if desired.

4. Caramel Apple Pork Chops

What You’ll Need:

• 4 (3/4 inch) thick pork chops
• 1 teaspoon vegetable oil
• 2 tablespoons brown sugar
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• Salt and pepper to taste
• 2 tablespoons unsalted butter
• 2 medium tart apples, peeled, cored and sliced
• 3 tablespoons pecans (optional)

Instructions:

1. Place a medium baking dish into the oven and preheat to 175 degrees F (80 degrees C).
2. Heat a large skillet over medium-high heat.
3. Brush chops lightly with oil and place in pan.
4. Cook 5 to 6 minutes per side until no longer pink in the center. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
5. Transfer to baking dish to keep warm.
6. Stir brown sugar, cinnamon, nutmeg, salt, and pepper together in a small bowl.
7. Melt butter in a skillet over medium-low heat.
8. Stir in apples and brown sugar mixture. Cover and cook until apples are just tender, about 5 minutes.
9. Remove apples with a slotted spoon and arrange over pork chops; keep warm in the oven.
10. Cook sauce, uncovered, until slightly thickened for 2 to 3 minutes.
11. Remove pork chops from the oven. Spoon sauce over top and sprinkle with pecans.

5. Apple Crisp

What You’ll Need:

• 10 cups all-purpose apples, peeled, cored and sliced
• 1 cup white sugar
• 1 tablespoon all-purpose flour
• 1 teaspoon ground cinnamon
• 3 tablespoons water
• 1 cup quick-cooking oats
• 1 cup all-purpose flour
• 1 cup packed brown sugar
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 cup butter, melted

Instructions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place sliced apples in a 9×13-inch baking dish.
3. Mix white sugar, 1 tablespoon flour, and cinnamon together; sprinkle over apples.
4. Pour water evenly over apples.
5. Combine oats, flour, brown sugar, baking powder, and baking soda in a large bowl.
6. Add melted butter and mix with a fork until crumbly. Sprinkle evenly over apple mixture.
7. Bake in the preheated oven until top is golden brown and apples are bubbling around the edges, for about 45 minutes.
8. Top with ice cream or whipped cream if desired.

Next, discover Magnolia’s must-visit mom and pop shops and what makes Magnolia, TX a special place to call home.

Images courtesy of: Food Network (Pot Roast); From My Bowl (Pumpkin Risotto); Downshiftology (Butternut Squash Soup); Ramsey County (Butternut Squash Soup); Southern Living (Apple Crumble).