10 Recipes To Make With October's Harvest

A hard yellow fruit, quince becomes this lovely rosy shade when cooked down. The flavor of the jam is sweet, floral and most intense when you leave the fruit unpeeled.

Sweet and flavorfully spiced, this dish is perfect for meal prep and a quick weeknight dinner. With so much healthy fiber from the butternut squash, plus chickpeas and kale, this one should definitely be in your rotation.

Pumpkins are for more than just carving. They puree down to a smooth, silky texture and make an excellent mix-in for soups, sauces or even polenta. Top with Swiss chard and enjoy your new fall favorite side dish.

Cranberry sauce is fine, but have you ever used the berries to make a delicious dessert, like these jammy oatmeal bars? Great as a mid-day sweet treat, they are packed with enough nutrients for breakfast, too.

Persimmon season is short, so it’s important to make the most of it. The honey-like fruit is fine baked into breads and pies, but it also makes a beautiful cross-section, like it’s used in this recipe. Slice ripe fuyu persimmons and place upon a baked dark chocolate loaf cake for this jewel-like presentation.

Pomegranate arils (the little ruby-like seeds) are best enjoyed raw, unless your’re extracting the juice. Here, they are sprinkled atop a fudgy chocolate tart, on a crust made from walnuts and dates.

Sweet potatoes add a hearty heft to dishes like these black bean enchiladas, making for a satisfying vegetarian meal. If you want to make it vegan, just eliminate the cheese.

Kale is the main star of this soup, but potatoes add some bulk while linguiça sausage adds flavor. Serve this comforting bowl with a loaf of crusty bread.

Butter chicken is one of the greatest dishes from Indian cuisine, but this vegetarian version with cauliflower is equally compelling. The mild cauliflower chunks take on the flavor of the creamy, lightly spicy coconut-based sauce and it all comes together in 30 minutes — a weeknight miracle.

Add a little more flavor into hash browns with this combination of sweet potatoes and celery root. Celery root, or celeriac, is the knobby root vegetable cousin of the celery stalk with a starchy texture and mild taste. It can easily sub in for white potatoes in roasts, mashes or when shredded, like they are here, with more fiber and protein. Crack an egg or two on top before broiling for even more protein.