As the leaves turn and the Ozarks settle into their golden hush, fall brings more than just cozy sweaters and apple butter—it brings the start of cold and flu season. Whether you're navigating sniffles, stress, or seasonal transitions, having a go-to stash of herbal remedies can make all the difference. At Rock Pillar Grounds, we believe wellness starts with preparation, and fall is the perfect time to build your family’s seasonal wellness kit. Here’s what we recommend including in your fall wellness kit—tailored for families who value natural care and practical routines. What to Include in Your Fall Wellness Apothecary A well-stocked kit supports immunity, digestion, sleep, and emotional balance . Here are some essentials we recommend: 🛡️ Immune Support Elderberry syrup or tincture – Rich in antioxidants and antiviral compounds Vitamin C & zinc – Daily support for immune resilience Raw honey – Soothes sore throats and supports digestion Garlic & onion – Natural antimicrobials for cooking and home remedies Probiotic-rich foods – Raw milk, yogurt, kefir, sauerkraut, or fermented veggies 🌬️ Respiratory Relief Herbal teas – Mullein, thyme, peppermint, and ginger for lung support Steam inhalation – Shower steamers or humidifier Saline spray or neti pot – Gentle nasal cleansing for dry indoor air Chest rub or infused oil – Eucalyptus, rosemary, or pine for congestion 🌙 Sleep & Nervous System Support Chamomile or lemon balm tea – Calming for kids and adults Magnesium lotion or bath flakes – Supports relaxation and sleep Weighted blanket or cozy wrap – Helps regulate nervous system Guided journal or bedtime storybook – Encourages emotional processing 🌿 Digestive & Metabolic Care Bitters or apple cider vinegar – Supports digestion before meals Ginger chews or tea – Eases nausea and bloating Herbal digestive blends – Fennel, peppermint, and dandelion root Warm broth or soup base – Easy nourishment during illness 🧰 First Aid & Everyday Essentials Thermometer & dosing chart – Keep track of symptoms and remedies Herbal salve or balm – For dry skin, scrapes, and bug bites Earache oil or warm compress supplies – Gentle care for seasonal ear pain Emergency contact list & flashlight – Just in case 💛 Tips for Building Your Apothecary Keep everything in a labeled basket or bin in a cool, dry place Include printed instructions or dosing guides for quick reference Rotate items seasonally and check expiration dates Involve kids in packing and learning—wellness is a family rhythm Apple scrap vinegar – A pantry staple for cleaning, rinsing, and gut health  🛒 Our Farm-Made Essential Wellness Products Are Ready This season, explore our curated selection of essentials to build your own personalized wellness kit—available now in the farm shop: Handcrafted, alcohol-based tinctures: Elderberry Tincture- Rich in antioxidants and antiviral compounds. Mullein Tincture- Loosens congestion and supports lung health. Grandma’s Antibiotic ( Usnea Lichen )- Nature’s answer to stubborn infections. Nature’s Opium (Wild Lettuce)- A calming blend for restlessness, tension, and sleepless nights. Used for its sedative and pain-relieving properties. Nature’s Aspirin (Willow Bark)- Gentle pain relief and anti-inflammatory support. Allergy Relief (Goldenrod & Stinging Nettle)- Used to support the body’s natural response to seasonal allergens. Mullein Flower Earache Oil- Gentle, effective, and safe for all ages. Mullein flowers infused in oil help soothe ear pain and reduce inflammation. Mullein & Marshmallow Cough Syrup- Sweetened with raw local honey, it’s designed to calm dry coughs, ease throat irritation, and support lung function. Homemade bone broth Herbal tea blends, magnesium salve, and tallow products. Eucalyptus Shower Steamers Apple Cider Vinegar Fall is a season of transition, and transitions ask us to slow down, listen, and prepare. A wellness kit isn’t just a box of remedies—it’s a gesture of care, a rhythm of stewardship, and a way to meet the season with confidence. Swing by the farm shop to browse our products or check out our website to order a pre-made kit. Let’s make this season one of warmth, resilience, and intentional care.

As the chill settles over Southwest Missouri and ovens start humming with holiday prep, there’s no better time to talk about one of our favorite cold-weather traditions: sourdough baking! At Rock Pillar Grounds, sourdough isn’t just a winter comfort—it’s a year-round ritual. Sourdough isn’t just bread—it’s a living, breathing connection to tradition, fermentation, and flavor. Why Sourdough Is Worth It   Sourdough bread is naturally leavened using wild yeast and beneficial bacteria. That slow fermentation process unlocks a host of benefits: Easier to digest – The long rise breaks down gluten and phytic acid Rich in nutrients – Better absorption of magnesium, folate, and antioxidants Longer shelf life – Naturally preserved without additives Complex flavor – Tangy, hearty, and deeply satisfying Gut-friendly – Thanks to lactic acid bacteria that support microbiome health It’s the kind of bread that nourishes body and soul—and once you taste it, store-bought just won’t compare. 🍞 Starting Your Own Sourdough Starter   Creating a sourdough starter is like cultivating a tiny ecosystem—just flour, water, and time. Here’s how to begin:   Basic Starter Recipe Ingredients: 1/2 cup flour 1/4 cup filtered water (room temperature) Steps: Mix flour and water in a clean jar until smooth. Cover loosely with a cloth or lid (not airtight). Let sit at room temperature (65–75°F) for 24 hours. Each day, discard half and feed with fresh flour and water (same ratio). After 5–7 days, you should see bubbles, a tangy smell, and rising activity—your starter is alive!   You’ll know it’s ready when it doubles in size within 4–8 hours of feeding, smells pleasantly sour, and passes the “float test” (a spoonful floats in water).  What is Discard?   Before you feed your starter, you remove part of it first—this is the discard. It keeps your starter manageable and prevents overgrowth. Discard isn’t “bad”—it’s just inactive, meaning it lacks the strength to raise bread but still adds sourdough flavor to recipes.   What to Do with Discard Sourdough crackers or flatbreads Pancakes and waffles Cookies, muffins, biscuits, pie crusts Pasta noodles Quick breads with baking soda or baking powder Compost or chicken feed

As the Ozarks settle into shorter days and colder nights, it’s time to shift gears from harvest hustle to winter prep. Winterizing your farm isn’t just about surviving the cold—it’s about setting the stage for a smooth, healthy start come spring. Here’s a list of what we do to button things up at Rock Pillar Grounds, from field to barn to farmhouse. 🐄 Livestock Care & Shelter   Stock up on feed and minerals—animals burn more energy in the winter & cold weather can prevent you from leaving your home Inspect barns and coops for drafts, leaks, and weak spots—reinforce as needed Deep clean goat barn & Deep-bed stalls and nesting boxes with straw or shavings for warmth and insulation Thorough scrubbing of water tanks before testing and installing tank heaters or de-icers to keep water flowing and prevent ice buildup Heat wrap pipes in the outdoor sink to prevent pipes from freezing in our milking area 🧰 Equipment & Infrastructure   Inspect fences, roofs and gutters for damage or blockages before snow hits Service tractors, mowers, and tools—change fluids, grease parts, and check batteries Store hand tools indoors to prevent rust and wear Organize your shop and feed room—you’ll thank yourself in January Prep snow removal gear (shovels, plows, salt) before the first flurries Inspect generator and ensure you have fuel and it is in working condition in case of ice storms or power outages. Refill all gas tanks for vehicles, generators and tractor. 🏡 Farmhouse   Label and rotate canned goods for easy access during cold spells Stock up on firewood, pantry staples, and herbal remedies Winterize windows and doors in your home and outbuildings Since we are on well water, no power = no water. So we make sure our water tanks are well stocked Check emergency supplies—flashlights, batteries, backup heat, and first aid Plan for downtime—use winter to review goals, learn a new skill, and dream up spring offerings Winter is also a time for reflection and rest—a chance to honor the slower rhythm while still tending to the roots of your farm’s legacy.   💬 Final Thoughts from the Porch Winter prep isn’t glamorous, but it’s the kind of quiet work that keeps a farm running smooth. It’s about stewardship, foresight, and a little grit. Whether you’re tucking garlic into the soil or deep-cleaning the chicken coop, every task is a promise to the land—and to the season ahead.

As the days shorten and the last tomatoes come off the vine, it’s tempting to close the garden gate and call it a season. But fall and winter are prime time for setting the stage for a strong, healthy spring garden. Fall and winter aren’t just the end of the growing season—they’re the beginning of the next one. Whether you’re working a few raised beds or a full acre, what you do now can make all the difference come spring. Here on the farm, we’re doing a few key things to prep our soil, protect our perennials, and plan ahead. 🧹 Garden Clean-Up & Soil Building We’re clearing out spent plants and pulling weeds before they go to seed, then layering in compost to replenish the soil. Since we don’t use a cover crop, we build fertility with a base layer of goat droppings beneath mulch and leaf litter. This helps feed the soil through winter while suppressing weeds and preventing erosion—setting the stage for next year’s garden. 🧤 Mulching & Perennial Care Our hardy jasmine, berry bushes, and overwintering herbs get a generous blanket of straw and wood chips. This helps insulate roots, retain moisture, and slowly feed the soil. Don’t forget to mark your perennials clearly—spring weeds love to hide them! 📦 Seed Inventory & Planning We’re taking stock of what grew well (and what didn’t), organizing leftover seeds, and making notes for next year’s layout. It’s a great time to order seeds, shallots, and spring bulbs while supplies last. If you save seeds, make sure they’re dry and labeled—future you will thank you. Fall may feel like a slow season, but it’s rich with opportunity. A little effort now—whether it’s mulching, planning, or preserving—sets the stage for a vibrant, productive spring. We’ll be sharing more tips, recipes, and updates as the seasons shift.

Fall on the farm means apples—sliced, simmered, sauced, and baked into everything from butter to cobbler. But what about the peels and cores? At Rock Pillar Grounds, we turn those scraps into something surprisingly powerful: apple scrap vinegar. Made with nothing more than apple leftovers, water, and a spoonful of sugar, this slow-fermented vinegar is a true homestead workhorse. After a few weeks of bubbling on the counter, it turns into a golden, tangy liquid that’s free from synthetic chemicals and full of purpose. From wiping down counters to freshening chicken water, apple scrap vinegar is a safe, non-toxic  staple for the home, garden, and barnyard alike. Simple to Make Fill a jar ¾ full with apple scraps (peels and cores from market apples work great), add a sugar-water mix, keeping scraps fully submerged (1 tbsp sugar per cup of water), cover loosely with a cloth or coffee filter, and ferment for 3–6 weeks. That's it! Uses and Benefits in the Home Natural Cleaning : Mix 1 part vinegar with 1 part water for an eco-friendly cleaner. Use it to wipe down countertops, degrease kitchen surfaces, or freshen laundry (add ½ cup to the rinse cycle). Culinary Magic : Add a splash to salad dressings, marinades, or quick pickles for a zesty, homemade flavor. Try a diluted sip (1–2 tsp in water) for a gut-friendly tonic (consult a doctor first). Personal Care : Dilute 1 part vinegar with 4 parts water for a clarifying hair rinse or add to bathwater for soft, soothed skin. Fruit & Veggie Rinse : A splash in the sink helps remove residue from produce. In the Garden Soil Enhancement : Dilute 1 tablespoon of vinegar per gallon of water to adjust soil pH for acid-loving crops like strawberries or herbs. Always test soil pH first to avoid over-acidification. Weed Management : Spray undiluted vinegar on young weeds in gravel paths or between raised beds for a natural herbicide. Be cautious around desired plants, as it’s non-selective. Pest Control : A diluted spray (1 part vinegar to 3 parts water) can deter ants and other pests from garden beds. Reapply after rain for continued effectiveness. Compost Accelerator : A splash helps kickstart microbial activity. For Livestock & Chickens Poultry Support:  Add 1–2 tablespoons per gallon of water in chicken drinkers to promote gut health and reduce harmful bacteria. The acetic acid may aid digestion, but introduce gradually and consult a vet if unsure. Livestock Care:  For goats or cattle, mix 1–2 tablespoons per gallon of water in troughs to encourage hydration and support digestion. Always provide plain water as an option and monitor for reactions. Fly Spray Base:  Combine with herbs and essential oils for a natural livestock spray Clean Coops and Barns:  Use a 1:1 vinegar-water solution to disinfect waterers, feeders, and coop surfaces. It’s a natural, animal-safe way to eliminate odors and grime. A Resourceful Farm Tradition Apple scrap vinegar is a perfect example of zero-waste homesteading — turning what would be compost into something useful, shelf-stable, and surprisingly versatile. When we are done making the vinegar, the apple scraps are fed to our chickens for an extra dose of fiber. It’s a perfect project for using local resources and teaching kids about fermentation, food preservation, and the value of every part of the harvest.

As the Ozark air turns crisp and the pastures quiet down, it’s garlic season here in Southwest Missouri. Whether you’re a seasoned grower or just dipping your boots into backyard gardening, planting garlic in the fall is one of the simplest, most rewarding ways to invest in next year’s harvest. Garlic is a quiet powerhouse in the garden. It repels pests, requires little fuss, and rewards patience with flavorful, long-storing bulbs. 🌱 Why Fall Is Garlic Time In our corner of Missouri—Zone 6b to 7a— mid-October through early November  is the sweet spot for planting garlic. The goal is to give each clove 2–4 weeks  to establish roots before the ground  freezes, without encouraging premature sprouting. A light frost is your signal to get planting, but don’t wait too long—once the soil dips below 50°F, garlic settles in nicely for winter. 🧄 Hardneck vs. Softneck: What’s the Difference? 🌱 Plan Your Garlic Bed with Next Year in Mind Garlic is a long-season crop—planted in October or early November, but not harvested until late May through early July. That means it’ll still be growing when most of your spring and summer crops are ready to go in.   Garlic needs its own dedicated space—somewhere it can grow undisturbed while the rest of your garden wakes up in spring. Avoid planting it in prime real estate you’ll want for early tomatoes, peppers, or squash. Instead, choose a corner, border, or raised bed that won’t interfere with your spring planting plans.   It pairs well with carrots, brassicas, and herbs like dill and chamomile—but steer clear of planting it near peas, beans, or asparagus, which don’t appreciate its strong presence.   If you’re working with limited space, consider planting garlic alongside cool-season crops that will be harvested early. These companions can be tucked around garlic rows and will be out of the way before garlic bulbs reach full size: Radishes Spinach Lettuce Beets 🌾 Planting Tips for the Ozarks Soil prep: Garlic loves loose, well-drained soil. Raised beds or amended rows work best in our rocky terrain. Spacing: Plant cloves 2–3 inches deep, pointy side up, and 4–6 inches apart. Mulch: Cover with straw or leaves to insulate and suppress weeds. Watering: Lightly water until the freeze; resume in spring if dry. Spring care: Remove mulch once shoots emerge and fertilize with compost.

As the last of the fall harvest rolls in and the porch pumpkins start to soften, it’s easy to overlook their value beyond decoration. But on a working farm, nothing goes to waste—and pumpkins are no exception. Packed with fiber, moisture, and essential vitamins like A, C and E, they’re a smart, seasonal supplement for your winter feed rotation. Whether you’re raising goats, cows, or chickens, pumpkins offer a low-cost way to enrich your animals’ diets, support digestion, and stretch your stored feed. In this newsletter, we’ll explore the benefits of feeding pumpkins to your animals, backed by research and practical tips for incorporating them into your winter feeding routine. Why Pumpkins? A Nutritional Powerhouse Here’s a breakdown of their nutritional perks:   Vitamins and Antioxidants : Pumpkins are rich in vitamin A (beta-carotene), vitamin C, and vitamin E, which support immune health, vision, and skin/coat condition—crucial for animals facing winter’s harsh conditions.   Fiber:  High fiber content aids digestion, especially for ruminants like goats and cows, helping maintain gut health during a season when fresh grass is limited.   Protein and Energy:  Pumpkins provide a supplemental source of protein (14-17% crude protein on a dry matter basis) and energy (60-70% digestibility), making them a valuable addition to winter diets.   Hydration:  With 83-88% water content, pumpkins help keep animals hydrated, especially when water intake may decrease in cold weather.   Natural De-wormer Potential:  Pumpkin seeds contain cucurbitacin, a compound that may help paralyze and expel intestinal worms in goats, sheep, and potentially chickens, though more research is needed to confirm its efficacy. Goats: Gut Health & Forage Variety   Fiber-rich flesh supports rumen function and keeps digestion smooth.  Overfeeding can cause diarrhea, so introduce gradually (1-2 cups chopped per goat daily). Serve chopped or baked to soften the rind—especially for younger or picky eaters. Nutritional Support for Pregnant Does: In winter, when many does are mid-pregnancy, pumpkins provide extra vitamins and antioxidants to support fetal development and maternal health. Deworming Aid: Studies suggest pumpkin seed extract may reduce gastrointestinal parasites in goats, making it a natural complement to your deworming program.  Chickens: Enrichment & Egg Support   Chickens go wild for pumpkin—both as a treat and a nutritional boost. Vitamin A aids in feather health and egg production. Seeds and flesh offer protein and fat for winter energy. Break open pumpkins or bake lightly to make pecking easier. Egg Quality: Pumpkin seed meal in laying hen diets can increase omega-3 fatty acids in eggs (up to 1095 mg/100g yolk) and reduce cholesterol by 10%, improving egg quality for human consumption. Boredom Relief: Whole pumpkins in the run keep chickens entertained during winter confinement, reducing pecking and stress. Start with a small hole to encourage pecking. Digestive Support: The fiber in pumpkin flesh can help firm up watery stools, though it’s not a cure-all for digestive issues Cows: Hydration & Nutrient Density   For cattle, pumpkins are a palatable source of moisture and energy. High water content helps maintain hydration during dry hay season. Beta-carotene supports reproductive health and milk quality. Protein and Energy Boost: Pumpkins are a palatable supplemental feed, offering 14-17% crude protein and 60-70% digestibility, ideal for dry pregnant cows or growing calves. Freezing and thawing softens pumpkins, making them easier to eat.   Safety First Before feeding, ensure pumpkins are: Unpainted, unbleached, and free of wax or rot. To prevent choking, cut into manageable pieces, smash or allow to freeze and thaw to soften Stored properly, they can last all winter. Do not feed spoiled or moldy pumpkins, as they can cause illness.

Whether you’re ladling it into mugs for a chilly porch lunch or pairing it with crusty bread and a sharp cheddar for dinner, this soup is a seasonal favorite that never goes out of style. It’s the kind of recipe that fills the house with warmth and the freezer with future meals! Classic Butternut Squash Soup Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes Ingredients (Serves 4-6): 1 medium butternut squash (about 2-3 lbs), peeled, seeded, and cubed 1 medium onion, chopped 3-4 cloves garlic, minced 2 tablespoons olive oil or butter 4 cups vegetable or chicken broth 1/2 cup raw milk cream (or heavy cream) Redmond salt and pepper to taste 1/2 teaspoon ground nutmeg or ceylon cinnamon (optional, for warmth) Optional garnishes: toasted pumpkin seeds, fresh parsley   Instructions: Prep the Squash: Peel and cube the butternut squash. (Pro tip: Microwave the whole squash for 2-3 minutes to soften for easier peeling.) Sauté Aromatics: In a large pot, heat olive oil or butter over medium heat. Add onion and garlic, cooking until soft and fragrant (about 5 minutes). Cook Squash: Add cubed squash and broth. Bring to a boil, then reduce to a simmer. Cook until squash is tender (15-20 minutes). Blend: Use an immersion blender (or work in batches with a regular blender) to puree until smooth. Season: Stir in nutmeg or cinnamon, cream (if using), salt, and pepper. Adjust seasoning to taste.   Serve: Ladle into bowls and add garnishes like seeds or herbs. Serve with crusty bread for a cozy meal. Tips: If using homegrown squash, cure for 10-14 days after harvest (as discussed earlier) to enhance sweetness. Around here, we lean savory—not sweet—so our butternut squash soup skips the usual nutmeg and cinnamon. We turn our leftovers into a hearty meal by adding sourdough noodles and cubes of pork tenderloin. It’s more of a full supper than a soup, and just right for chilly evenings on the farm.

This recipe is simple, satisfying, and low-fuss. Roasted strands of squash are tossed in a buttery garlic sauce, finished with a generous sprinkle of Parmesan, and kissed with fresh parsley. It’s a dish that feels indulgent but keeps things light—ideal for pairing with grilled chicken, roasted veggies, or enjoying all on its own. Garlic Parmesan Spaghetti Squash   Ingredients (Serves 2-4): 1 medium spaghetti squash (about 2- 2.5 lbs) 2-3 tbsp olive oil (optional: rosemary-infused) 2-4 cloves garlic, minced 1/3 cup grated Parmesan cheese Redmond salt and pepper, to taste Optional: Fresh parsley, chopped, for garnish   Instructions: Preheat Oven: Set to 400°F (204°C). Line a baking sheet with parchment paper.   Prepare Squash: Carefully cut the spaghetti squash in half lengthwise using a sharp knife. Scoop out the seeds and discard. Drizzle the cut sides with 1-2 tsp olive oil, season with salt and pepper, and place cut-side down on the baking sheet.   Roast: Bake for 30-40 minutes, or until the flesh is fork-tender and easily separates into strands. Let cool slightly.   Scrape Strands: Use a fork to scrape the squash into noodle-like strands, leaving them in the shell or transferring to a bowl.   Sauté: In a large skillet over medium heat, heat 1-2 tbsp olive oil. Add minced garlic and sauté for 1-2 minutes until fragrant. Add the spaghetti squash strands, toss to coat, and cook for 2-3 minutes to warm through.   Finish: Remove from heat, stir in Parmesan cheese, and season with additional salt and pepper to taste. Garnish with fresh parsley if desired.   Serve: Enjoy as a side dish or light main, or pair with marinara, pesto, or protein like shrimp or chicken for a heartier meal.   Tips: For easier cutting, microwave the whole squash for 4-5 minutes after poking holes in it to soften the skin.   To avoid soggy squash, don’t overcook, and consider salting the strands and letting them sit for 20 minutes to draw out excess moisture before sautéing.

As the days grow shorter and the air turns crisp, our fields begin to yield some of fall’s most comforting treasures—winter squash. Butternut, acorn, and spaghetti squash aren’t just delicious now—they’re perfect candidates for long-term storage and cozy meals all winter long. Winter squashes are culinary workhorses, packed with vitamins A and C, fiber, and rich in flavor!   Butternut Squash  has a sweet and nutty flavor with a smooth texture and a subtle earthy base that pairs beautifully with warm spices like cinnamon, nutmeg, and sage. Acorn Squash  has a mildly sweet, slightly nutty flavor, more neutral than butternut, making it more adaptable & great for stuffing or baking with maple syrup or savory fillings. Spaghetti Squash  has more of a mild, earthy taste with stringy “noodles” that pair well with robust sauces like marinara, pesto, or creamy Alfredo. Harvesting Winter Squash   When to Harvest:  Pick squash when rinds are hard and can’t be scratched with a fingernail. Stems should be dry, and colors should be deep (e.g., butternut’s tan, acorn’s dark green). Know your local frost date since it's important to harvest before the first frost date.   How to Harvest:  Cut squash from the vine with pruners, leaving 2-3 inches of stem to prevent rot. Handle gently to avoid bruising. Storing Winter Squash   Winter squash are storage champs, but proper care is key to longevity:   Curing:  Curing is recommended to get the longest shelf life out of your squash, but be aware that it needs to be checked regularly to prevent over drying, causing cracks, or high humidity, causing soft spots. Cure for 10-14 days in a warm, dry place (75-85°F) with good air circulation to harden the skin and enhance flavor. Place them on a slatted surface, not touching. Curing is not necessary if buying from the store.   Storage Conditions:  Store in a cool (50-55°F), dry place with 50-70% humidity, like a basement or garage. Avoid stacking to prevent rot.   Shelf Life: Butternut: 2-6 months Acorn: 1-2 months Spaghetti: 1-3 months     Tips Check weekly for soft spots or mold; use any damaged squash first.    Don’t store near apples or pears, which release ethylene gas and speed spoilage.   Freeze cooked squash puree in airtight containers for up to 6 months if you can’t use it in time. Using Winter Squash: Cook Now or Freeze for Later?   For immediate use , the most popular methods are roasting or steaming squash. Roasting: Cut squash in half, scoop out seeds, and place cut-side down on a baking sheet. Roast at 400°F for 40–45 minutes until fork-tender.  Steaming: Peel and cube squash, then steam for 10–15 minutes until soft. Best For: Quick sides, baby food, or prepping for soups.   Want ready-to-use squash for soups, stews, or baking? Try freezing and enjoy for up to a year (except spaghetti). Raw method: Peel, seed, and cube. Freeze on a baking sheet, then transfer to bags. No need to blanch. Cooked method: Roast, puree, and freeze in portions. Great for baby food, pies, or creamy soups.

Here on the farm, we love celebrating seasonal ingredients in ways that feel both nourishing and practical. Today, we’re sharing two of our favorite acorn squash recipes: one that leans into warm spices and maple sweetness, and another that’s stuffed with savory goodness for a satisfying meal straight from the oven. Savory Stuffed Acorn Squash with Sausage, Apples & Sage Prep Time: 15 minutes | Cook Time: 45-55 minutes | Total Time: ~1 hour Ingredients (Serves 4): 2 medium acorn squashes, halved and seeded 1/2 lb ground sausage (pork, turkey, or plant-based alternative) 1 medium apple (e.g., Honeycrisp or Granny Smith), diced 1 small onion, finely chopped 1-2 cloves of garlic, minced 1 cup cooked wild rice, quinoa, or breadcrumbs 2 tablespoons fresh sage, chopped (or 1 tsp dried sage) 1/4 cup grated Parmesan or cheddar (optional) 2 tablespoons olive oil Salt and pepper to taste   Instructions: Prep Squash : Preheat oven to 400°F. Brush acorn squash halves with 1 tablespoon olive oil, season with salt and pepper, and place cut-side down on a baking sheet. Roast for 30-40 minutes until tender. Make Filling : In a skillet, heat remaining 1 tablespoon olive oil over medium heat. Cook sausage, breaking it up, until browned (5-7 minutes). Add onion and garlic; cook until soft (3-4 minutes). Stir in diced apple and sage; cook for 2-3 minutes. Mix in cooked rice, quinoa, or breadcrumbs. Season with salt and pepper. Stuff Squash : Flip roasted squash halves cut-side up. Spoon sausage mixture into each half. Sprinkle with cheese, if using. Bake Again : Return stuffed squash to the oven for 10-15 minutes until heated through and cheese (if used) is melted.  Serve : Garnish with extra sage or a sprinkle of nuts. Pair with a green salad or roasted vegetables for a complete meal.   Notes: For a vegetarian twist, swap sausage for mushrooms or lentils, abundant at local markets in September Baked Maple Acorn Squash Prep Time: 10 minutes | Cook Time: 40-50 minutes | Total Time: 50-60 minutes Ingredients (Serves 4): 2 medium acorn squashes, halved and seeded 2 tablespoons butter (or vegan alternative) 2-3 tablespoons pure maple syrup (local maple syrup, if available) 1/4 teaspoon ground ceylon cinnamon or nutmeg (optional) Salt and pepper to taste Optional: Chopped pecans or walnuts for crunch   Instructions: Prep Squash : Preheat oven to 400°F. Cut acorn squashes in half (stem to tip) and scoop out seeds with a spoon. (Save seeds for roasting!) Season : Place squash halves cut-side up on a baking sheet. Add 1/2 tablespoon butter and 1/2-3/4 tablespoon maple syrup to each half. Sprinkle with a pinch of salt, pepper, and cinnamon or nutmeg (if using). Bake : Roast for 40-50 minutes, until flesh is tender and edges are caramelized. (Test with a fork for doneness.) Optional Crunch : Sprinkle chopped nuts over the halves in the last 5 minutes of baking. Serve : Scoop out flesh or serve in halves as edible bowls. Pair with roasted meats, grains, or a fall salad.