Roasted Fall Vegetable Salad

2 cups halved Brussels sprouts (10 oz.)

2 cups coarsely chopped butternut squash

1 red bell pepper, cut into ¾ inch pieces

1 red onion, cut into ¾ inch pieces

4 Tbsp. olive oil, divided

½ tsp. salt

½ tsp. freshly ground black pepper

1 Tbsp. red wine vinegar

1 Tbsp. chopped fresh herbs, such as parsley or chives

1 small clove garlic, minced

1 tsp. Dijon mustard

2 Tbsp. pepitas (pumpkin seeds), toasted

Preheat the oven to 425°F. Line a large baking sheet with foil. Spread Brussels sprouts, squash, bell pepper, and red onion on prepared baking sheet. Drizzle with 2 tablespoons oil. Sprinkle with salt and pepper; toss to coat.

Roast vegetables in the preheated oven, stirring halfway through, until browned and tender, about 20 minutes. Let cool 10 minutes.

Meanwhile, for vinaigrette, whisk together vinegar, herbs, garlic, and mustard in a large bowl. Slowly pour in remaining 2 tablespoons oil, whisking until oil is incorporated and dressing is smooth and creamy.

Add vegetables to bowl with vinaigrette; toss. Let cool to room temperature (or chill, covered, up to 1 week). Sprinkle salad with pepitas just before serving.

Total time: 1 hour 15 minutes. Makes: 4 servings.

Pumpkin Cheesecake

Cheesecake layer:

2 (8 oz.) packages cream cheese, softened

½ cup white sugar

½ tsp. vanilla extract

2 large eggs

1 (9-inch) prepared graham cracker crust

Pumpkin layer:

½ cup pumpkin puree

½ tsp. ground cinnamon

1 pinch ground cloves

1 pinch ground nutmeg

Preheat oven to 325° F.

Make cheesecake layer: Beat cream cheese, sugar, and vanilla in a large bowl with an electric mixer until smooth. Add eggs, one at a time, blending well after each addition. Spread 1 cup batter in the graham cracker crust.

Make pumpkin layer: Add pumpkin puree, cinnamon, cloves, and nutmeg to the remaining batter; stir gently until well blended. Carefully spread on top of plain cheesecake batter in the crust.

Bake in the preheated oven until the edges are puffed and the surface is firm, 35-40 minutes.

Remove from the oven, set on a wire rack, and cool to room temperature, 1-2 hours. Refrigerate for at least 3 hours before serving, preferably overnight.

Total time: 4 hours 55 minutes. Makes: 8 servings.