LOUISVILLE, Ky. (WDRB) -- The fall season is upon us! With the fall season comes different foods and recipes that will keep us warm and cozy as the cooler temperatures start to hit.

If you are looking for some different recipes to try out this year, Chef Joseph Thomas has some for you to try out that will also leaves your friends and family impressed!

Spicy Sausage and Butternut Squash Rigatoni with Crispy Sage Leaves

Ingredients:

  • 16 oz. Rigatoni
  • 32 oz. of Diced Butternut Squash 
  • 1 lb. spicy ground pork
  • Half of a white onion - diced
  • 1 tbls minced garlic
  • 1/4 cup Olive Oil
  • 1/2 cup Parmesan
  • Salt and pepper
  • 3-5 Sage Leaves (for garnish)

Directions:

Add one tbls of olive oil to a pan. On medium heat, add the ground sausage and sauté (breaking it up into smaller chunks) until sausage is browned (or until internal temperature reaches 145 degrees)

Drain the sausage and set aside. In the same pan, sauté the onion for 1 minute and then add the minced garlic. (Add a teaspoon of olive if needed)

Sauté the garlic and onion for another minute, then add the butternut squash. Sauté the butternut squash for 3 minutes and then add a pinch of salt and pepper. Cover with water and let simmer until the squash is fork tender. Once the vegetables are tender with a slotted spoon and your vegetable to a blender. Puree your vegetables by slowly adding the water you cooked the vegetables in until everything has a smooth texture. Cook pasta according to package. Once you drain your pasta, save 2 cups of the pasta water. (Will need later for the sauce). Add the pork back to the same skillet on medium heat. Add your pasta and your butternut squash sauce. Let simmer for 5 minutes, and then add parmesan cheese and sage leaves. 

If the sauce has a thick consistency, add your reserved pasta water slowly until its the consistency of your liking. Salt and pepper to taste.

For crispy safe leaves, heat olive oil (1/4 cup) in a pan on medium heat. Once oil is hot, put sage leaves in the skillet, frying 10 seconds on each side. Set aside on a paper towel to drain.

Pumpkin Spiced French Toast with Pumpkin Butter

Ingredients for French Toast:

  • 2 eggs
  • 1/4 cup heavy cream
  • 1 tablespoon vanilla extract
  • 1/2 tbls pumpkin spice
  • 1 tablespoon powdered sugar
  • 4 slices of bread

Ingredients for Pumpkin Butter:

  • 1 stick of softened unsalted butter
  • 1/4 cup pumpkin puree
  • 1 tbls of brown sugar 

Directions:

In a medium bowl, whisk together eggs, cream, vanilla, pumpkin spice, and cinnamon. Mix well. Add powdered sugar. Mix well until dissolved. In a skillet, heat olive oil over medium heat. (Can use non-stick spray or butter). To serve, place French Toast on a plate, top with a spoon of the pumpkin butter, and drizzle with maple syrup. 

For the pumpkin butter, place in a small bowl and mix together with a mixer until it has a smooth consistency.

Fresh Fruit Sponge "Cake"

Ingredients:

  • 2 1/2 cups flour
  • 1 1/4 cups sugar
  • 3 tsp baking powder 
  • Pinch of salt
  • 3/4 cup coconut milk (could use any milk on hand)
  • 1/2 cup vegetable oil
  • 1/3 cup lemon juice
  • 1/2 tsp cinnamon 
  • 1 tsp vanilla
  • 1 1/4 cup fresh fruit

Directions:

In a medium bowl, combine dry ingredients and set aside. In a separate bowl, combine all wet ingredients. Add wet ingredients to dry ingredients - mixing only enough to just combine. Fold in the chopped fresh fruit. Place the batter in a parchment lined 10×13 baking pan and bake at 325 degrees for 16 minutes.

Check and rotate if needed until the cake is golden brown. Remove and let cool on the wire rack before drizzling with icing.

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