Fairytale Pumpkin roasted with walnuts and dried cranberries with Brussels sprouts; Tomato soup, Pumpkin and cinnamon soup; Roasted spaghetti squash gratin; Zucchini-Asian Eggplant sauce; Babaganoushe using own grown eggplants..from garden to pan in less than 3 mins..& not all Pumpkins are carved..PHOTOS of Prep for tomorrow's Deliveries

2 weeks in the California sunshine (on my front porch step) has caused some of the inside seeds to sprout, and has added to the sweetness of the pumpkin.

One half  of this pumpkin (weighs 10 pounds) I am roasting whole for use at Thanksgiving in my pumpkin pies

Pasta sauce base made with own grown Asian eggplants. own grown peppers, onions, garlic and white wine, will add a tomato sauce, chopped zucchini and cook slowly for 1 hour..to be served with cooked pasta at client's home

These pumpkins have now become my all time faves..very deep colors and sweet flavors, and lots of flesh for recipes

Roasted Pumpkin with walnuts, dried cranberries and cinnamon..later will add cooked sprouts with fresh rosemary, sage, onions and garlic

Baked/roasted spaghetti squash for the gratin

Stewing the tomatoes for the gratin

Layers of cooked spaghetti squash, cheese, stewed tomatoes and basil to be baked at client's home

Chickpea and white eggplant dip

Pumpkin soup

Vegan cream of tomato soup, this one made with cashew milk

The completed roasted pumpkin with Brussels sprouts, walnuts and dried cranberries will be served with steamed quinoa

I love this time of year, where most of the fresh vegetables are naturally orange, such a happy color.
Usually in Southern California it is cooler, but as has become the norm now, we are headed for another heatwave.

These dishes are perfect for any type of weather as the soups are great served at room temp or even chilled, and the roasted pumpkin and squash gratins go well with any green salad or, my fave a crisp green apple and cabbage slaw.

Have a safe and wonderful Halloween, John Nigel

Own grown Asian eggplants for the gratin