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Fall is officially here and this week we want to share some tasty dinner ideas that are perfect when the weather begins to change. For me, nothing is better to escape the fall chill than a hearty chili or soup with fresh baked cornbread.

One thing I love to do is use seasonal squash to give my chili a unique and delicious texture. If you are looking to mix things up, try this recipe:

Butternut Squash Turkey Chili (Serves 8 to 12)

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Ingredients- 2 tablespoons canola oil

• 1 pound Harmons All-Natural Ground Turkey
• 2 cups yellow onions, medium dice
• 2 tablespoons garlic, minced
• 1 tablespoon jalapeno, seeds removed, minced
• 1 cup total, pasilla and Anaheim peppers, roasted, peeled and diced
• 2 pounds butternut squash, peeled and cubed into ½ inch to ¾ inch pieces
• 2 boxes Pomi chopped tomatoes
• 1 tablespoon plus 1 teaspoon tomato paste
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 2 teaspoons smoked paprika
• 1 can (14 ounce) pinto beans
• 3 teaspoons salt
• 1 teaspoon pepper
• 3 cups water or stock
• Sour cream and chives to garnish

Directions1. Preheat oven to 350 degrees Fahrenheit.
2. Line a cookie sheet with parchment paper and toss half of the diced butternut squash with half of the oil and a touch of salt.
3. Spread evenly on parchment and bake for approximately 25 to 30 minutes or until fork tender and very slightly browned.
4. Heat ½ of remaining canola oil in stockpot over medium heat.
5. Brown ground turkey until all pink is removed. Remove from pan and reserve in small bowl.
6. Keeping heat on medium, add remaining oil then add onions and jalapenos. Sauté until softened and translucent, approximately 2 to 3 minutes. Next add garlic and cook just until fragrant, about 30 seconds.
7. Back to the pot add the browned turkey. Also add the roasted chopped peppers, other half of diced squash, diced tomatoes, tomato paste, chili powder, cumin, paprika, beans, salt, pepper and water.
8. Stir to blend and then raise heat to medium high. Bring chili to a gentle boil and then reduce heat to medium-low and simmer for 35 to 40 minutes or until butternut has softened.
9. Finally, stir roasted butternut into chili and serve garnished with sour cream and chives.

Chili is a delicious fall tradition, but if you are looking to serve your family something a little different, try my Carrot Ginger Soup recipe. This has quickly become a favorite at my house because it is simple, sweet and savory:

Carrot Ginger Soup (Serves 8 to 12)

Ingredients

• 3 tablespoons canola oil
• 2 teaspoons salt
• ¼ teaspoon white pepper
• 2 pounds carrots, scrubbed and sliced into ½ inch pieces
• ½ cup leeks, white part, diced small
• 1 ½ cups white onion, diced medium
• 2 teaspoons garlic, sliced
• ¼ cup plus 1 tablespoon ginger, small dice
• 2 sprigs fresh thyme
• 2 teaspoons orange zest
• 3 cups veggie stock plus 3 cups water
• 2 cups heavy cream
• ½ cup toasted pecans and/or Harmons crostinis

Directions

1. Heat oil in a stockpot over medium heat.
2. Add leeks and onions and sauté until softened slightly and translucent, approximately 2 to 3 minutes.
3. Add garlic and ginger and cook just until fragrant, approximately 30 seconds.
4. Add carrots, thyme, orange zest, salt, pepper, veggie stock and water.
5. Bring liquid to a boil then reduce to a simmer.
6. Simmer until carrots are fork tender and soft enough to blend. If liquid evaporates before carrots are tender, simply add a bit more hot water.
7. Add cream to mixture and simmer to heat through.
8. Blend with an immersion blender until completely smooth and creamy.
9. Serve with toasted pecans and homemade croutons or crostinis.

Soup should be the consistency of a good sauce that coats the back of a spoon. If too thick, add more moisture in the form of water or stock. If too thin, allow to simmer over medium heat until proper consistency is reached.

Homemade cornbread is the perfect addition to soup and chili, and it is surprisingly easy to make. Here is my favorite cornbread recipe:

Cornbread (Serves 10-12)

Ingredients

• 1 ½ cups Bob's Redmill Cornmeal Flour
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1 ¼ teaspoons salt
• ⅔ cup condensed milk
• 8 tablespoons unsalted butter, melted and cooled slightly
• 2 large eggs
• 2 cups buttermilk Directions

1. Preheat oven to 400 degrees Fahrenheit.
2. Prepare a muffin tin OR 8 inch square baking dish with nonstick spray.
3. In a medium size mixing bowl, blend together the cornmeal, a.p. flour, baking powder, baking soda and salt.
4. In another mixing bowl blend together the condensed milk, melted butter, eggs and buttermilk.
5. Add wet ingredients to dry and blend just until no streaks are visible.
6. Scoop into muffin tin filling to the top.
7. Bake muffins for approximately 14 to 16 minutes or until tops are golden and skewer inserted into center of muffin comes out clean.
8. Do not over bake or muffins will be dry.

Never be afraid to make these recipes your own by using your favorite spices, vegetables and more. Everyone has a different palate, and it's fun to be creative in the kitchen. If you are looking for even more culinary inspiration and yummy fall recipe ideas visit Harmons Cooking School, and check out our other Ask a Chef articles. There you'll find delicious recipes for main dishes, desserts and more!

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