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    Home » MONTHLY SEASONAL PRODUCE GUIDE

    What to Eat in October

    Modified: Apr 9, 2026 by Susan Pridmore · This post may contain affiliate links · Leave a Comment

    Fall weather brings cooler nights but many days are still warm. And farmers markets all over are loaded with freshly harvested apples, pears, winter hard squash, and more. It's a month of abundance.

    A cup of spiced creamy pumpkin soup with text overlay saying What to Eat in October.

    Jump to:
    • 🍎 Apples
    • 🍐 Pears
    • 🎃 Pumpkins
    • 🍁 Butternut Squash
    • 🍁 Delicata Squash
    • 🍠 Sweet Potatoes

    There are a lot of foods to choose from this month that are still at their peak. Some that are found in most markets are included below with links to recipes. Be sure to click on the links at the end of each section that whisk you to a page filled with more recipes that focus on each food.

    🍎 Apples

    Easy Apple Chutney (No Peeling Required)

    Apple chutney in a jar and a serving spoon.

    Apple Oatmeal Muffins

    Round up of appetizers, cocktails, cider, breads and condiments you can make for your vegetarian Thanksgiving. This collection ends with some fabulous desserts, because dessert for Thanksgiving is mandatory.

    More apple recipes...

    🍐 Pears

    Ginger Pear Jam with Cinnamon and Vanilla

    Jars of freshly made pear jam made with ginger, cinnamon, and vanilla on a cloth.

    Pear Vinaigrette

    A small bottle of homemade pear vinaigrette, with a green salad in the background.

    More pear recipes...

    🎃 Pumpkins

    Spiced Creamy Pumpkin Soup (Made with canned pumpkin)

    A cup of pumpkin soup topped with foamed Half & Half, sitting on a placemat with a spoon.

    Roasted Pumpkin Seeds (Pepitas)

    Roasted pumpkin seeds, also called pepitas, in a wooden bowl.

    More pumpkin recipes...

    🍁 Butternut Squash

    Roasted Butternut with Red Onions and Tahini

    Roasted butternut squash and red onions tossed with dates, chickpeas, and a tahini sauce in a serving bowl.

    Butternut Squash Casserole with Apples with Dried Fig Crumble Topping

    Butternut Squash Casserole dished up on a plate

    More butternut squash recipes...

    🍁 Delicata Squash

    Delicata Squash and Kale Salad

    Finished Spicy Delicata Squash Salad with massaged kale, avocado slices, and roasted pumpkin seeds.

    Delicata Squash and Apple Galette

    A puff pastry galette of delicata squash, apples, caramelized onions, blue cheese and honey.

    More delicata squash recipes...

    🍠 Sweet Potatoes

    Sweet Potato Fries

    Sweet potato fries on a parchment paper lined baking sheet, fresh from roasting in the oven.

    Sweet Potato Cakes

    Two plates of sweet potato patties crusted with sesame seeds, with sides of coleslaw.

    More sweet potato recipes...

    « Fig Bread Recipe with Anise and Honey
    20-Minute Greek Roasted Chickpea Salad Recipe »

    About Susan Pridmore

    Susan Pridmore is an award-winning cookbook author and the owner of The Wimpy Vegetarian. She has been featured in Huffington Post, Healthline, BuzzFeed, and has written for and developed recipes for The Food Network and Parade Magazine. She is professionally trained and focuses on easy vegetarian recipes for busy lives, bread-baking, and tips for new vegetarians. Susan lives in the mountains in Lake Tahoe with her husband and mini-labradoodle.

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    Susan at The Wimpy Vegetarian

    about the author:

    Susan Pridmore

    Hi there! I'm an award-winning cookbook author, culinary school graduate, professional photographer and recipe developer. My cookbook Simply Vegetarian was named #1 best cookbook for new vegetarians, and I want to make it easier for you to cook fabulous vegetarian meals. Come join me in the kitchen!

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