A Simple Fall Harvest: Two Cozy Recipes

Inside the Ingredients

By Nora Rae Pearl | Oct. 18, 2025

Sometimes the best things in life don’t require any seeking—they are already in front of you, ready to be found. This is the case for squash and potatoes, which are plentiful at every roadside stand this season. For pumpkins, butternuts, acorns, and other squash, drive out to Matt Harris Farm in Honor or The Ugly Tomato in Cedar. For local potatoes, head to Oryana in Traverse City and pick up a bag of Meadowlark Farm’s Goldrush Russet Potatoes. Then join us in the kitchen for these cozy—and filling—fall recipes.

Rustic Potato Gnocchi With Brown Butter & Sage

Light potato “jackets” that are perfectly fried and served with parmesan and fresh lemon.

Ingredients
1 pound Russet potatoes
Olive oil and coarse salt
2 egg yolks
1 cup Type 00 flour
1/2 teaspoon kosher salt
2 tablespoons sunflower oil
2 tablespoons butter, cut into cubes
4 large sage leaves, loosely torn
1 lemon
Parmesan

To make the gnocchi: Preheat the oven to 400 degrees. Line a baking sheet with foil. Place the potatoes on the baking sheet, then drizzle with olive oil and sprinkle with salt. Rub all over the potatoes so that they are fully coated. Bake for 50-60 minutes until they are tender. Allow to rest until cool enough to handle but still warm.

Cut in half, and carefully remove the hot flesh from the inside, discarding the skin. Place into a large bowl and mash until very smooth (or put through a potato ricer). Add the egg yolks, flour, and salt. Knead gently until you have a soft, slightly sticky dough. Bring a large pot of salted water to a boil. Divide dough into four pieces. One piece at a time, roll out on a lightly floured surface into a 1-inch thick log—it should be around 10 inches long. Cut into 3/4-inch thick little pillows. Each log should get around 15 pieces. Boil until the gnocchi floats and is cooked through, about 2 to 3 minutes.

To assemble: Remove the gnocchi from the water and place into a colander to drain excess water. Heat a large skillet over medium heat with 2 tablespoons of sunflower oil. Once the oil is hot, add the gnocchi. Cook on one side until golden, then flip them over. Add the butter and sage and continue to cook until the remaining side has browned. Once off the heat, zest over half of the lemon and grate on parmesan to taste. Enjoy immediately.

Butternut Squash & Spinach Lasagna

Fall’s bounty is layered with noodles, creamy béchamel, and spinach, then topped with Gruyère cheese.

Ingredients
1 large butternut squash
6 tablespoons olive oil, divided
Salt and pepper
1 teaspoon dried thyme
7 tablespoons butter
1 small onion, finely diced
4 teaspoons minced garlic, divided
6 large sage leaves, loosely torn
1/2 cup flour
3 1/2 cups whole milk
Nutmeg
12 oz. oven ready lasagna noodles
9 oz. fresh spinach
14 oz. sliced Gouda (20 slices), cut into thirds
8 oz Gruyère, coarsely grated

To make the butternut squash: Preheat the oven to 375 degrees. Line a large baking sheet with parchment. Peel the squash, then cut in half lengthwise and remove the seeds. Cut into 1/4-inch thick half moons. Fan out the slices on the prepared baking sheet, keeping them still very close together. Brush with 2 tablespoons of olive oil. Sprinkle generously with salt, pepper, and the dried thyme. Roast until tender, about 30 minutes. Set aside, but leave the oven on.

To make the béchamel: In a medium saucepan, melt the butter and 3 tablespoons olive oil over medium heat. Once hot, sauté the onion until soft and translucent. Add 2 teaspoons of the garlic and the torn sage leaves, cook for one minute. Whisk in the flour and cook for one minute, stirring constantly. Gradually work in the milk, one cup at a time. Cook until bubbly and thick, stirring often. Add in 3/4 teaspoon salt, 1/2 teaspoon pepper, and a generous pinch of nutmeg. Set aside off the heat. In a large bowl, toss together the spinach with the remaining 2 teaspoons of garlic and 1 tablespoon of oil.

To assemble: In a lasagna or casserole pan, add 3 tablespoons béchamel and spread across the bottom. Add 3 noodles, followed by a quarter of the sauce, one third of the butternut squash slices, one third of the spinach mixture, and 5 slices (15 pieces) of the gouda cheese. Repeat two more layers just like this. Do one final layer of noodles, topped with sauce and gouda cheese. Sprinkle the Gruyère on top. Bake for 45 minutes or until nicely browned. Allow to cool at least 20 minutes before serving.