1st week of October: 
Star of the Show: Butternut Squash (GF, Vegan)
Dish: Stuffed Butternut Squash
Ingredients:
2 medium butternut squash
1/2 cup brown rice medley (or other grain of choice - quinoa works well for a GF option )
1/3 cup pecans, chopped (if allergic to tree nuts I suggest granola or a seed of your choice to add crunch)
Plant-based grounds (these have gluten in them) OR you can also use ground turkey (for a non-vegan, but GF version)
1 cup spinach, chopped
1/4 cup raisins (if you hate raisins, leave these out - or replace them with dried cranberries)
1/2 teaspoon curry powder
1/4 teaspoon ground oregano
3–4 tablespoons tahini
Fresh thyme, for garnish (optional)
Equipment:
Oven
Kitchen knife
Large spoon
Baking sheet
Parchment paper or silicone mat will make for easier cleanup
Medium saucepan/skillet
Small pot

2nd week of October: 
Star of the Show: Pumpkin
Dish: Pumpkin Bread (GF, Vegan)
Ingredients:
1/4 cup coconut oil (you could sub for vegetable or olive oil as well)
2/3 cup unsweetened almond milk (or any other plant-based milk)
1 cup pumpkin puree (you could make your own or get it in the can)
1 tablespoon apple cider vinegar (this can have gluten in it - so if GF, make sure to check ingredients)
8 tablespoons maple syrup (you substitute this with agave nectar or honey if you wish)
1 teaspoon vanilla extract
Pinch of salt
1 1/4 cup ground almonds (or almond flour)
1 1/4 cup GF flour (you can sub for AP flour if you want)
4 teaspoons baking powder
1/4 teaspoon baking soda
2 teaspoons of pumpkin pie spice
1/2 teaspoon ground ginger
Pumpkin seeds, for garnish (optional)
Equipment:
Oven
Double-boiler (I use a large bowl (heat-resistant) over a medium pot)
Loaf pan
Parchment paper
Spoon or spatula to mix

3rd week of October: 
Star of the Show: Cranberries
Dish: Gingerbread Cranberry Crumble Bars (GF, Vegan)
Ingredients:
2 cups cranberries (fresh is great, but frozen also works)
3/4 cups granulated sugar
1 tablespoon cornstarch
2 cups GF flour
3/4 cup light brown sugar
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
3/4 cup melted butter (vegan or dairy is good)
1 teaspoon vanilla extract
Equipment:
Oven
8" x 8" baking dish
Parchment paper (optional)
Medium saucepan
Spoon or spatula
Large bowl
Whisk
Cooling rack (nice to have but not required)

4th week of October: 
Star of the Show: Carrots
Dish: Roasted Carrot Fritters (GF, Vegan Options)
Ingredients:
2 cups carrots (peeled and grated) - generally 3 large carrots will do
1/4 cup green onions (sliced)
1 clove garlic (minced)
1/2 cup GF flour
1 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon ground mustard
1/2 teaspoon cumin
1 egg, beaten (for a vegan version you can use flax egg instead)
- to make a flax egg, combine 1 tbsp flax meal with three tbsp water in a bowl, whisk to combine, and let sit for 5 minutes
1 tablespoon oil of your choice
1/4 cup greek yogurt (you can choose a non-dairy yogurt instead for a vegan option)
1 lemon, for serving
2 tablespoons green onions, for garnish (optional)
Equipment:
Medium bowl
Plate/pan to rest the fritter patties
Medium to large skillet

1st week of November: 
Star of the Show: Apples
Dish: Apple Cinnamon Muffins (GF, Vegan Options)
Ingredients:
1/2 cup unsweetened apple sauce
2 eggs (can replace with flax eggs for a vegan option)
1/4 cup honey (for a vegan option, agave nectar works well)
1 teaspoon vanilla extract 
1/2 cup brown sugar
1 1/2 cups oat flour (some of these can have gluten - so make sure to choose the GF option)
pinch of sea salt
1 teaspoon cinnamon 
1/2 teaspoon apple pie spice
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup finely diced and peeled honey crisp apple
Equipment:
Oven
Medium bowl
Spatula or spoon
Muffin liners

2nd week of November: 
Star of the Show: Cauliflower
Dish: Roasted Cauliflower and Potato Curry Soup (GF, Vegan)
Ingredients:
2 teaspoons ground coriander
2 teaspoons ground cumin
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground tumeric
3/4 teaspoon ground pepper
1 1/4 teaspoons salt
1/8 teaspoon cayenne pepper
1 small head of cauliflower, cut into small florets (about 6 cups)
2 tablespoons olive oil
1 large onion, chopped
1 cup carrots, diced
3 large cloves of garlic, minced
1 1/2 teaspoons grated fresh ginger
1 fresh red chili pepper, minced (or 1 teaspoon red pepper flakes)
1 (14 oz.) can tomato sauce (no-salt added if possible)
4 cups low-sodium vegetable broth
3 cups diced and peeled russet potatoes
2 teaspoons lime zest
2 tablespoons lime juice
1 (14 oz.) can coconut milk
Chopped cilantro, for garnish (optional)
Equipment:
Oven
Small bowl
Large bowl
Baking sheet
Parchment paper or silicone mat can make easier cleanup
Large pot
Tongs
Large spoon or spatula

We will be using knives, stoves, and other kitchen utensils that can be dangerous in inexperienced hands. Each class we will discuss kitchen safety pertaining to the dish, but learners may need assistance depending on experience level in the kitchen.