Autumn delight

Cook ravioli according to package directions, then drain and set aside. In a large skillet or Dutch oven, melt butter over medium heat. Add sage; stir until small brown specks can be seen in the butter, about 5 minutes. Immediately turn heat down to low, add garlic and kale, and cover with lid, cooking until kale is lightly wilted. Stir in cream and broth, then add squash and gently boil until slightly thickened, about 5 minutes. Add ravioli and heat through. Salt and pepper to taste.

Preheat oven to 400 F. Cut squash in half from stem to end. Scoop out the seeds, discarding strings. Pile seeds on a large baking sheet; drizzle with oil and sprinkle with salt. Spread out in an even layer and bake 7 to 10 minutes until roasted golden and crispy. Scrape into a small bowl to cool.

Slice squash halves into ½-inch-thick crescent moons. On the same baking sheet the seeds were on, place pork chops in the middle; rub with oil and sprinkle with garlic powder and salt, then flip them over. On one side of the baking sheet, pile squash and toss with oil and honey, then spread squash evenly in a single layer around the pork chops. Dice apples; spread among the squash. Sprinkle everything with garlic powder, salt, pepper, and herbs. Bake 20 to 25 minutes or until the thickest part of the pork reaches 145 F. Serve with roasted seeds sprinkled on top.

A light and refreshing appetizer that’s simple to prepare. Slice zucchini in thin strips or rounds, discarding the first and last (dark peel). Arrange on a plate or platter. Evenly sprinkle zucchini with lime juice, capers, and Parmesan cheese, and serve. 

Preheat oven to 350 F. In a large bowl, mix flour through salt. Make a crater in the middle and add all remaining ingredients. Stir well but do not overmix. Grease two 9x5-inch loaf pans and evenly divide batter between them. Bake 45 to 55 minutes, or until toothpick comes out clean. Cool completely before removing from pan and slicing.