What’s on the Table at the Homestead: Our Favorite October Recipes

The garden has run the show since April, but in October, all of that becomes dinner. Of course, there’s a particular kind of cooking that belongs to this month: warm, roasted, baked, sweet or savory (and sometimes both at the same time!). What follows are the recipes we reach for in October at Stoney Creek Farm, and the ones we think you’ll want on your table too.

Soups and Stews for the Season

Butternut Squash Soup

Serves 4 to 6 | Ready in about 45 minutes

Ingredients

• 1 large butternut squash (about 3 lbs), peeled, seeded, and cubed
• 2 tablespoons butter or olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken or vegetable stock
• 1/2 teaspoon nutmeg
• 1/2 teaspoon cinnamon
• Salt and pepper to taste
• 1/4 cup heavy cream (optional)
• Toasted pepitas for serving

Instructions

1. Melt butter in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook 1 minute more.

2. Add squash and stock. Bring to a boil, then reduce heat and simmer until squash is completely tender, about 20 minutes.

3. Use an immersion blender or transfer in batches to a standing blender and puree until completely smooth.

4. Stir in nutmeg, cinnamon, and cream if using. Season with salt and pepper. Serve warm, topped with toasted pepitas or an extra swirl of cream.

Easy Pumpkin Chili

Serves 6 | Ready in about 35 minutes

Ingredients

• 1 lb ground beef or turkey (optional: leave it out for a vegetarian version)
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 can (15 oz) pumpkin puree, or 1 1/2 cups roasted and pureed sugar pumpkin
• 2 cans (15 oz each) diced tomatoes
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 2 cups beef or vegetable broth
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste

Instructions

1. If using meat, brown it in a large pot over medium-high heat. Remove and set aside, draining most of the fat.

2. In the same pot, sauté onion until softened, about 4 minutes. Add garlic and cook 1 minute more.

3. Return meat to the pot. Stir in pumpkin, tomatoes, beans, broth, and all spices.

4. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes, stirring occasionally. Taste and adjust seasoning.

5. Serve with sour cream, shredded cheese, sliced green onion, and a piece of crusty sourdough or cornbread alongside.

The Main Event

Butternut Squash Quiche with Caramelized Onions and Goat Cheese

Serves 6 to 8 | Active time: 40 minutes, bake time: 40 minutes

Ingredients

• 1 prepared pie crust (homemade or store-bought), fitted into a 9-inch pie dish
• 1 1/2 cups butternut squash, roasted until tender and roughly mashed
• 1 large onion, thinly sliced
• 2 tablespoons butter
• 4 large eggs
• 1 cup whole milk or half-and-half
• 3 oz goat cheese, crumbled
• 1/2 teaspoon fresh or dried thyme
• Salt and pepper to taste

Instructions

1. Melt butter in a skillet over medium-low heat. Add onion with a pinch of salt and cook slowly, stirring occasionally, until deeply golden and caramelized. Set aside.

2. Preheat oven to 375°F. Layer caramelized onions and roasted squash evenly in the prepared crust. Scatter goat cheese over the top.

3. Whisk together eggs, milk, thyme, salt, and pepper. Pour carefully over the filling.

4. Bake 35 to 40 minutes until the center is just set and the top is lightly golden. Rest 10 minutes before slicing.

Roast Chicken with Herbs

Serves 4 | Prep time: 15 minutes, roast time: about 55 minutes

Ingredients

• 1 whole chicken, 3 1/2 to 4 lbs
• 4 tablespoons softened butter
• 4 cloves garlic, smashed
• 1 lemon, halved
• Fresh herbs: a few sprigs each of thyme, rosemary, and sage
• Generous salt and black pepper

Instructions

1. Preheat oven to 425°F. Pat the chicken completely dry with paper towels.

2. Loosen the skin over the breast with your fingers and rub half the butter directly onto the meat under the skin. Rub the remaining butter all over the outside.

3. Season generously inside and out with salt and pepper. Stuff the cavity with garlic, lemon halves, and herb sprigs.

4. Tie the legs together with kitchen twine and tuck the wing tips under the body. Place breast-side up in a cast iron skillet or roasting pan.

5. Roast 45 to 55 minutes until the thigh registers 165°F and juices run clear when you pierce the thigh. Rest 15 minutes before carving.

6. Save the carcass and drippings. Cover with water, simmer a couple of hours with a halved onion and a carrot, and you’ve got stock for next week’s soup.

Pumpkin and Apple Butter

Pumpkin Butter

Makes about 2 cups | Ready in about 35 minutes

Ingredients

• 2 cups pumpkin puree (one 15-oz can, or from a freshly roasted sugar pumpkin)
• 1/2 cup apple cider or apple juice
• 1/2 cup brown sugar, packed (adjust to taste)
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon nutmeg
• Pinch of cloves
• Pinch of salt

Instructions

1. Combine all ingredients in a medium saucepan over medium heat. Stir well to combine.

2. Bring to a gentle boil, then reduce heat to low. Cook uncovered, stirring frequently to prevent scorching, until the mixture thickens significantly, about 25 to 30 minutes.

3. Taste and adjust sweetness and spice to your liking.

4. Pour into clean jars. Store refrigerated for up to 3 weeks, or process in a water bath canner for 10 minutes for shelf storage.

Slow Cooker Apple Butter

Makes about 4 to 5 cups | Hands-off cook time: 10 to 12 hours

Ingredients

• 4 lbs apples, peeled, cored, and roughly chopped (a mix of varieties is great)
• 3/4 cup sugar, adjusted to taste depending on how sweet your apples are
• 2 teaspoons cinnamon
• 1/4 teaspoon cloves
• 1/4 teaspoon allspice
• Pinch of salt
• 1 teaspoon vanilla extract

Instructions

1. Combine apples, sugar, spices, and salt in the slow cooker. Stir to coat. Cook on low for 8 to 10 hours until apples are very soft and deeply reduced.

2. Use an immersion blender to puree completely smooth. Stir in vanilla.

3. Prop the slow cooker lid slightly ajar and continue cooking on low for 1 to 2 more hours until thickened to your liking. It thickens more as it cools.

4. Pour into clean jars. Refrigerate up to 3 weeks, or process in a water bath canner (half-pint jars, 10 minutes) for shelf storage.

Fall Salads

Honeycrisp Harvest Salad with Apple Cider Vinaigrette

Serves 4 | Ready in 15 minutes

Ingredients

• 6 cups romaine lettuce, chopped
• 1 Honeycrisp apple, thinly sliced
• 1/3 cup dried cranberries
• 4 strips bacon, cooked and crumbled
• 1/4 cup blue cheese or goat cheese, crumbled
• 1/4 cup toasted or candied pecans

• For the vinaigrette: 3 tablespoons apple cider vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1/2 cup olive oil, salt and pepper to taste

Instructions

1. Make the vinaigrette: whisk together cider vinegar, mustard, and honey. Drizzle in olive oil while continuing to whisk until the dressing is emulsified. Season with salt and pepper.

2. Layer romaine in a large bowl or on a serving platter. Arrange apple slices, cranberries, bacon, cheese, and pecans on top.

3. Drizzle dressing over just before serving. Toss gently and serve immediately.

Pear Salad with Balsamic and Walnuts

Serves 4 | Ready in 10 minutes

Ingredients

• 5 oz mixed greens
• 2 ripe pears, cored and thinly sliced
• 1/3 cup walnuts, toasted
• 1/3 cup dried cranberries
• 2 oz shaved or crumbled Parmesan or pecorino

• For the dressing: 2 tablespoons good balsamic vinegar, 1 teaspoon honey, 1/4 cup olive oil, salt, and pepper

Instructions

1. Whisk balsamic, honey, olive oil, salt, and pepper together until combined. Taste and adjust.

2. Arrange greens on a platter or in a bowl. Layer pear slices, walnuts, cranberries, and cheese on top.

3. Drizzle dressing over just before serving. This salad doesn’t hold once dressed, so time it close to when you’ll eat it.

Baked Goods

Cinnamon Apple Muffins

Makes 12 muffins | Ready in about 35 minutes

Ingredients

• 2 cups all-purpose flour
• 1/2 cup sugar
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/2 cup butter, melted and slightly cooled
• 2 large eggs
• 3/4 cup whole milk
• 1 teaspoon vanilla extract
• 1 1/2 cups apple, peeled and diced small

• For the topping: 2 tablespoons sugar + 1/2 teaspoon cinnamon, combined

Instructions

1. Preheat oven to 375°F. Grease a 12-cup muffin tin or line with paper cups.

2. Whisk flour, sugar, baking powder, cinnamon, and salt together in a large bowl.

3. In a separate bowl, whisk melted butter, eggs, milk, and vanilla. Pour the wet ingredients into the dry and stir until just combined. Don’t overmix.

4. Fold in diced apple. Divide batter evenly among the muffin cups.

5. Sprinkle cinnamon sugar over each muffin.

6. Bake 18 to 22 minutes until a toothpick inserted in the center comes out clean. Cool 5 minutes in the pan before turning out.

Pear Crisp

Serves 6 to 8 | Ready in about 55 minutes

Ingredients

• 5 to 6 ripe pears, peeled, cored, and sliced2 tablespoons sugar
• 1 teaspoon cinnamon
• 1 teaspoon lemon juice

• For the topping: 1 cup rolled oats, 1/2 cup all-purpose flour, 1/2 cup brown sugar (packed), 1/2 cup pecans roughly chopped, 1/2 teaspoon cinnamon, pinch of salt, 6 tablespoons cold butter cut into small pieces

Instructions

1. Preheat oven to 350°F. Toss sliced pears with sugar, cinnamon, and lemon juice. Spread evenly in a greased 9×13 baking dish.

2. Combine oats, flour, brown sugar, pecans, cinnamon, and salt in a bowl. Work in cold butter with your fingertips until the mixture looks like coarse crumbles. Don’t overwork it.

3. Spread the topping evenly over the pears.

4. Bake 40 to 45 minutes until pears are bubbling around the edges and topping is deep golden. Rest 10 minutes before serving.

If your baking has you thinking about bread, our Southern Sourdough classes run through November at Stoney Creek Farm.

The Knowledge You Need for a Great Fall

Need to learn or brush up on your fall baking skills? Stoney Creek Farm has you covered. Check our events calendar for dates and to register, or sign up for our online classes.

The back porch farm store at Stoney Creek is open from sunrise to sunset and carries fresh eggs, sourdough bread, cinnamon rolls, and local raw honey. You should also pick up our book, Dirt Rich, for the philosophy beneath everything else. Follow along on YouTube and Facebook for seasonal kitchen content and farm life through fall and winter. Drop a comment below and tell us what’s cooking at your house this October!