4 oven fall Recipes

yellow onions, peeled and cut into quarters (leave root end intact), russet potatoes , scrubbed and cut lengthwise into 1/2-in.-thick slices, turnips (1 1/2 lbs.), peeled and cut into eighths, carrots, peeled and cut into 3-in. lengths (cut thickest pieces in half lengthwise), parsnips, peeled and cut into 3-in. lengths (cut thickest pieces into halves or quarters lengthwise), butternut squashes, peeled, halved, seeded , and cut into 3- by 1-in. pieces, garlic cloves, loose papery outer skins removed, inner skins left on, orange sweet potatoes, peeled and cut into 3- by 1-in. pieces, extra-virgin olive oil, coarse salt , plus more to taste, freshly ground black pepper , plus more to taste, rosemary (3 in . each)

white wine vinegar, chopped fresh tarragon, dijon mustard, sugar, olive oil, sour cream, green onions, fresh corn kernels, halved cherry tomatoes

pumpkin , however small enough to fit whole in your oven (jack o lantern size), unsalted butter, fresh thyme sprigs, whole, sea salt, fresh ground pepper, onion, chopped, garlic cloves, chopped, extra virgin olive oil, pumpkin flesh (including aromatics from above), chicken broth (preferably organic ), old bay seasoning, cayenne pepper, cinnamon, chili powder, nutmeg, powdered ginger, sea salt , to taste, fresh ground black pepper , to taste, whipping cream