October feels like a month meant for slowing down, for gathering what the garden still offers, for cozy afternoons spent in the kitchen, and for filling our homes with the scents of cinnamon, roasted seeds, and simmering soup. As the air cools and leaves begin to fall, it’s the perfect time to celebrate the simple pleasures of the season.
Roasted Pumpkin Seeds
When carving pumpkins this year, don’t toss those seeds! They’re one of October’s easiest (and most satisfying) snacks. After scooping them out, give them a quick rinse, boil for ten minutes, then dry overnight. This extra step helps ensure they roast up light and crisp, not chewy.
Try one (or both!) of these flavourful twists:
Sweet Seeds
+ 1 cup pumpkin seeds
+ 1 tbsp butter
+ ¼ tsp vanilla
+ 1 tbsp sugar
+ 1 tsp cinnamon
+ ½ tsp salt
Spicy Seeds
+ 1 cup pumpkin seeds
+ 1 tbsp olive oil
+ 1 tsp cayenne
+ 1 tsp garlic powder
+ 1 tsp Cajun seasoning
+ 1 tsp salt
Toss your seeds with the ingredients of choice, spread in a single layer on a baking sheet, and roast at 350°F for 10 minutes. Rotate the pan, then bake for another 5 minutes or until golden brown and crisp. If you can’t decide between sweet or spicy, mix them up, a little surprise in every handful!
Classic Apple Crisp
Nothing captures October quite like warm apples bubbling beneath a golden crumble. This cozy dessert is perfect for using freshly picked apples and fills the house with that unmistakable fall fragrance.
Ingredients:
+ 6 cups sliced apples
+ 2 tsp lemon juice
+ ¾ cup brown sugar
+ ½ cup rolled oats
+ ½ cup flour
+ 1 tsp cinnamon
+ ½ cup butter, cold and cut into cubes
Instructions:
Preheat oven to 350°F. Toss apples with lemon juice and place in a greased baking dish. In a bowl, combine brown sugar, oats, flour, and cinnamon. Cut in butter until the mixture is crumbly, then sprinkle over the apples. Bake for 40–45 minutes, until the topping is golden and the filling is bubbling. Serve warm, ideally with a scoop of vanilla ice cream or a drizzle of maple syrup.
Roasted Butternut Squash Soup
For something savoury and soul-warming, this roasted butternut squash soup makes the most of one of autumn’s best vegetables. It’s smooth, lightly sweet, and perfect for pairing with a chunk of crusty bread.
Photo & Recipe: Love & Lemons
Equipment
+ 5.5-Quart Dutch Oven
+ Blender/ Vitamix
Ingredients
+ 2 tablespoons extra-virgin olive oil
+ 1 large yellow onion, chopped
+ ½ teaspoon sea salt
+ 1 (3-pound) butternut squash, peeled, seeded, and cubed
+ 3 garlic cloves, chopped
+ 1 tablespoon chopped fresh sage
+ ½ tablespoon minced fresh rosemary
+ 1 teaspoon grated fresh ginger
+ 3 to 4 cups vegetable broth
+ Freshly ground black pepper
Instructions:
Heat the oil in a large pot over medium heat. Add the onion, salt, and several grinds of fresh pepper and sauté until soft, 5 to 8 minutes. Add the squash and cook until it begins to soften, stirring occasionally, for 8 to 10 minutes.
Add the garlic, sage, rosemary, and ginger. Stir and cook 30 seconds to 1 minute, until fragrant, then add 3 cups of the broth. Bring to a boil, cover, and reduce the heat to a simmer. Cook until the squash is tender, 20 to 30 minutes.
Let cool slightly and pour the soup into a blender, working in batches if necessary, and blend until smooth. If your soup is too thick, add up to 1 cup more broth and blend. Season to taste and serve with parsley, pepitas, and crusty bread.
Garnish with roasted pumpkin seeds or a drizzle of cream, it’s comfort in a bowl.
Photo & Recipe: Love & Lemons
October reminds us that there’s beauty in using what’s right in front of us, whether that’s transforming pumpkin seeds into a snack, apples into dessert, or squash into soup. It’s about celebrating the harvest, slowing down, and finding joy in the little things this cozy season brings.
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