Better Homes and Gardens October 2012 Recipes

Turn in-season squash into a remarkable fall dinner salad with the help of a citrus, maple, and ginger dressing, along with crunchy pistachios, creamy goat cheese, and winter greens.

Beer isn't just for drinking. In fact, when used in cooking, beer intensifies the flavors of your favorite fall dishes. In this easy chicken-and-vegetable dinner recipe, brown ale is used as a braising liquid that adds rich, velvety texture and flavor.

Beers to try in this recipe: Newcastle Brown Ale, Samuel Smith's Nut Brown Ale, or Abita Turbodog

Introducing our most decked out, totally tasty mac and cheese yet! We added nutty butternut squash, crispy bacon, caramelized onions, and a smoky sharp cheese sauce for a mac and cheese recipe that leaves all others in the dust.

Watch how easy it is to make creamy, homemade macaroni and cheese.

Score big at your next tailgate or game-day party with our irresistible pumpkin cake whoopie pies with buttercream frosting. To achieve the football shape, use an egg-shape muffin tin.

A simple port wine reduction brings out the juicy flavors of cherries and apricots, while almonds add a hint of crunch. Add the mixture to hollowed-out roasted squash for a beautiful dish that is perfect for autumn.

Use up your pantry ingredients with our quick and easy fried-rice recipe. The secret? Carmelized pineapple, which takes only minutes to make but adds bold, savory sweetness. Plus, fresh cilantro and lime give it lots of bright flavor.

Say hello to your favorite new fall dessert. Laced with brown sugar and butter, this tart features deliciosly caramelized butternut squash and notes of nutmeg and orange zest.

Our cheesy corn-and-pepper hush puppies get their super crisp, fried deliciouness from beer -- its carbonation gives the batter a flavorful, airy crunch.

Beers to try in this recipe: Budweiser, Corona Extra, or Rolling Rock Extra Pale

Need a go-to fall potluck dessert? Our crunchy almond bars are perfectly chewy, not too sweet, and made with ingredients you have on hand.

Our maple-pecan squash mash goes great with a beef roast or other hearty fall main dish. The trick to its rich, creamy flavor is to use browned butter and puree the squash with sour cream. Delish!

Smoked sausage, apples, and green beans take on the sweet and tangy flavors of a brown sugar and citrus beer glaze in this quick and easy German-style stir-fry.

Beers to try in this recipe: Blue Moon Belgian White, Hoegaarden Original White Ale, or Shock Top Belgian White

Yes, you can get your vegetables while eating dessert! This autumn-inspired bread pudding features pears, dried cranberries, and squash, along with a decadent, smoky bourbon caramel sauce.

The secret to our sizzling and spicy fajitas? Letting the steak and veggies soak in a chile-lime marinade for at least 2 hours. For easy steak prep, place it in the freezer for 20 minutes before slicing; it should be firm but not frozen.

The bright flavor in this low-fat, hearty pork stew recipe comes from orange peel. Make sure you grate the full 2 teaspoons for a zesty kick in this pepper-, tomato-, and onion-loaded weeknight stew.

We've added a delicious fall twist to posole, a traditional Mexican soup made with chili powder and hominy, or dried maize. Butternut squash takes the place of half the hominy, while radishes, kale, and cilantro add a hearty depth of flavor to this healthy dinner.

Traditional shepherd's pie gets a wallop of fall flavor thanks to a Parmesan mashed butternut squash topper. Use Italian sausage in place instead of ground beef for even more sweet-and-savory contrast.

Marinating the porterhouse steak in stout beer infuses it with bold coffeelike flavor, while our tarragon-and-stout butter adds a perfectly savory topper. Use your extra butter over hot vegetables.

Beers to try in this recipe: Guinness Extra Stout, Murphy's Irish Stout, or Old No. 38 Stout