“Cooking with Ontario's fall harvest means fresher flavors, lower costs and the simple joy of eating what's in season.”

Fall Recipe Roundup

Ontario fall is a season of abundance. Farmers’ markets are filled with squash, root vegetables, apples, and pears. Cooking with these ingredients means fresher flavors, better nutrition, and often lower prices. It also supports local growers while making the most of what the land gives us each year.

This roundup shares six recipes that balance hearty comfort food with lighter dishes, including both vegetarian and meat options. Each one highlights what’s in season here in Ontario during September, October, and November.

What's in Season in Ontario in Fall

Ontario fall produce includes:

• Apples and pears – crisp, sweet, and perfect for baking or eating fresh.

• Squash – butternut, acorn, pumpkin, delicata.

• Root vegetables – carrots, parsnips, beets, turnips.

• Cabbage and Brussels sprouts – crunchy and hearty.

• Leeks, onions, and garlic – aromatic bases for soups and stews.

• Kale and Swiss chard – sturdy greens that hold up well to cooking.

• Cranberries and grapes – bright pops of flavor for desserts or sauces.

Choosing firm, blemish-free produce and storing it properly will help you extend freshness. Squash lasts weeks in a cool pantry, while apples keep best in the crisper drawer of your fridge.

Tips for Cooking and Storing Fall Produce

• Store smart: Keep squash in a cool, dark place; apples in a crisper drawer; roots in a breathable bag in the fridge.

• Preserve: Roast and freeze squash puree, pickle cabbage, or make apple sauce to enjoy later.

• Swap freely: Substitute pears for apples in crisps or use different squash varieties depending on what you find at the market.

Try These Recipes This Season With Local Ontario Produce

Fall cooking in Ontario is about making the most of local ingredients while they’re at their peak. These six recipes are simple, cozy, and flexible enough to fit into your weeknight dinners or weekend cooking projects.

Roasted Butternut Squash and Apple Soup

Ingredients

• 1 medium butternut squash, peeled and cubed

• 2 apples, peeled and chopped

• 1 onion, chopped

• 2 tbsp olive oil

• 4 cups vegetable broth

• 1 tsp ground cinnamon

• ½ tsp nutmeg

• Salt and pepper, to taste

• Optional: roasted pumpkin seeds, coconut milk or yogurt for garnish

Instructions

1. Preheat oven to 400°F (200°C). Toss squash and apples with olive oil, salt, and pepper. Roast 25–30 minutes until tender.

2. In a large pot, sauté onion until soft. Add roasted squash and apples.

3. Pour in broth, cinnamon, and nutmeg. Simmer 10 minutes.

4. Blend with an immersion blender until smooth. Adjust seasoning.

Serve hot with a swirl of coconut milk or yogurt and a sprinkle of roasted pumpkin seeds.

Maple-Glazed Root Vegetables

Ingredients

• 3 carrots, peeled and chopped

• 3 parsnips, peeled and chopped

• 2 beets, peeled and chopped

• 2 tbsp olive oil

• 2 tbsp maple syrup

• 1 tsp fresh thyme

• Salt and pepper

Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet.

2. Toss vegetables with oil, maple syrup, thyme, salt, and pepper.

3. Spread evenly on sheet. Roast 30–35 minutes, turning once, until golden and tender.

   ---

   

Cabbage and Apple Slaw with Tangy Dressing

Ingredients

• 4 cups shredded cabbage

• 1 apple, thinly sliced

• ½ red onion, thinly sliced

• 2 tbsp apple cider vinegar

• 1 tbsp Dijon mustard

• 2 tbsp olive oil

• 1 tsp honey or maple syrup

• Salt and pepper

Instructions

1. Place cabbage, apple, and onion in a large bowl.

2. In a small jar, whisk vinegar, mustard, oil, honey, salt, and pepper.

3. Pour dressing over slaw. Toss well and chill for 20 minutes before serving.

Stuffed Acorn Squash with Wild Rice and Cranberries

Ingredients

• 2 acorn squash, halved and seeds removed

• 1 cup wild rice, cooked

• ½ cup dried cranberries

• 1 onion, chopped

• 2 cloves garlic, minced

• 2 tbsp olive oil

• 1 tsp dried sage or thyme

• Salt and pepper

Instructions

1. Preheat oven to 375°F (190°C). Place squash halves cut-side down on a baking sheet. Roast 30 minutes.

2. Meanwhile, heat oil in a skillet. Sauté onion and garlic until soft. Stir in rice, cranberries, sage, salt, and pepper.

3. Turn squash cut-side up. Fill with rice mixture. Roast another 15 minutes until tender.

Slow Cooker Beef Stew with Root Vegetables

Ingredients

• 1½ lbs stewing beef, cubed

• 3 carrots, chopped

• 2 potatoes, chopped

• 2 parsnips, chopped

• 1 onion, chopped

• 3 cloves garlic, minced

• 3 cups beef broth

• 2 tbsp tomato paste

• 1 tsp dried thyme

• 2 tbsp flour

• 2 tbsp oil

• Salt and pepper

Instructions

1. Toss beef with flour, salt, and pepper. Brown in oil in a skillet.

2. Transfer beef to slow cooker. Add vegetables, garlic, broth, tomato paste, and thyme.

3. Cover and cook on low for 7–8 hours or on high for 4 hours.

4. Adjust seasoning before serving.

Pear and Cranberry Crisp

Ingredients

• 4 pears, peeled and sliced

• 1 cup fresh or frozen cranberries

• 2 tbsp maple syrup

• 1 tsp cinnamon

• 1 cup rolled oats

• ½ cup flour

• ½ cup brown sugar

• ½ cup butter or plant-based butter, melted

Instructions

1. Preheat oven to 350°F (175°C). Grease a baking dish.

2. Toss pears and cranberries with maple syrup and cinnamon. Spread in dish.

3. In a bowl, mix oats, flour, sugar, and butter until crumbly. Sprinkle over fruit.

4. Bake 35–40 minutes until golden and bubbling. Serve warm.