The weather is starting to cool down and many people are bringing out their favorite, cozy recipes for the first time in months. If you’re wanting to make sure your recipes have the best flavor possible, you’ll want to use ingredients that are in-season.

According to the U.S. Department of Agriculture, fruits and vegetables that are inseason include apples, cranberries, garlic, onions, pears, potatoes, pumpkin and more.

These ingredients can be purchased locally at places like:

• Co-ops

• Capital City Farmer’s Market

• Norwich Farmer’s Market

• Community Supported Agriculture

If you’re looking for a new recipe to try, here are a few ideas:

Ingredients:

• 3 cups shredded butternut squash

• 1 cup shredded sharp white Cheddar cheese

• 2/3 cup all purpose flour

• 2 large eggs, lightly beaten

• 1 1/2 teaspoons chopped fresh thyme

• 1/2 teaspoon salt, plus more for sprinkling

• 1/4 teaspoon freshly ground black pepper

• 2 tablespoons vegetable oil, or more as needed

Directions:

• Combine the squash, cheese, flour, eggs, thyme, salt, and pepper in a large bowl.

• Heat 2 tablespoons oil in a large skillet over medium. Working in batches, drop batter by 3 tablespoon portions into hot oil. Flatten mounds into 3 inch circles.

• Cook until golden, 3 to 4 minutes, turning once.

• Sprinkle with salt immediately after removing from the skillet . Keep warm in a 200 degrees F (95 degrees C) oven while cooking remaining fritters. Add additional oil as needed during cooking. Serve warm.

Autumn Ratatouille with Hillshire Farm Smoked Sausage from All Recipes

Ingredients:

• ¼ cup olive oil, divided

• 1 (12 ounce) package Hillshire Farm® Smoked Sausage, cut into 1/4-inch slices

• 2 cups chopped sweet potato

• 2 cups chopped eggplant

• ½ cup thinly sliced shallots

• 2 cups chopped zucchini

• 1 pint cherry tomatoes

• 1 ½ teaspoons kosher salt

• ½ teaspoon black pepper

Directions:

• Preheat oven to 450 degrees F.

• Heat 2 tablespoons of the oil in a large oven-safe skillet over medium-high heat. Add sausage and cook 2-3 minutes until beginning to brown; remove from pan using a slotted spoon.

• Add sweet potato to pan; cook 5-6 minutes, stirring frequently, until lightly browned. Add remaining 2 tablespoons oil, eggplant, and shallots; cook 4-5 minutes, stirring frequently until slightly softened. Stir in zucchini, tomatoes, salt, pepper, and browned sausage.

• Transfer skillet to preheated oven and roast until tomatoes burst and vegetables are tender, 18 to 20 minutes.

Simple Beef Pot Roast from All Recipes

Ingredients:

• 1 tablespoon vegetable oil

• 3 ½ pounds beef chuck pot roast

• 2 teaspoons salt

• 1 teaspoon ground black pepper

• 1 cup diced carrots

• 1 cup diced celery

• 1 cup diced onion

• ¼ cup butter

• 1 teaspoon dried rosemary

Directions:

• Preheat the oven to 275 degrees F (135 degrees C).

• Heat vegetable oil into a large oven-safe pot over medium-high heat. Season chuck roast with salt and black pepper.

• Cook in hot oil until brown on both sides; transfer to a plate.

• Add carrots, celery, and onion into the pot. Cook and stir until vegetables start to release their juices, scraping any brown flavor bits off the bottom of the pot, about 3 minutes.

• Add butter, and cook until onions are translucent, about 5 minutes.

• Sprinkle in rosemary; return roast to the pot and cover.

• Roast in the preheated oven until the chuck roast is tender, about 2 1/2 to 3 hours.

• Season vegetables with additional salt and black pepper, if desired.

Find more fall recipes here.