Autumn has arrived, the leaves begin to fall, then all the crops have been gathered and we prepare for THANKSGIVING. A time at the end of November,  to give thanks for good harvest,  plentiful crops, religious observance, and family get togethers.

Some thing very tasty to have when family call by. NUTTY PASTA with PUMPKIN and CAULIFLOWER 400 grams pumpkin,  200 gram penne pasta, 300 gram cauliflower chopped,  40 grams butter, 2 onions, sliced and  1/2 cup pine nuts. Tomato Basil Dressing : 1/2 cup olive oil ; 1/4 cup white wine vinegar; 1 teas castor sugar;  1 green shallot chopped; 1 tomato peeled, seeded, chopped; 1/2 cup shredded fresh basil. Cut pumpkin into 2 cm cubes.  Add pasta to large pan of boiling water, boil, uncovered, until almost tender. Add pumpkin and cauliflower, cook until vegetables are just tender, drain.

Meanwhile, heat butter in pan, add onions, cook, stirring, until onions are browned.  Add nuts, stirring, until nuts are lightly browned.  Combine pasta mixture, onion mixture and tomato basil dressing in bowl. TOMATO BASIL DRESSING - combine all ingredients in bowl, and mix well.  Serves 4.  can be made a day ahead and kept in refrigerator

MERINGUE BERRY PIE 1/2 cup sugar, divided         1/4 cup slivered almonds, toasted/ground 2 tabs. cornstarch    2 egg whites    1/8 teas. cream of tartar.

In the kitchen getting ready for Thanksgiving Day.

SAUCE & TOPPING. 1/2 cup sugar    1 tab cornstarch   1/3 cup water   1 pint fresh or frozen raspberries 1 quart vanilla ice cream     2 cups fresh mixed berries In small bowl, combine 1/4 cup sugar, almonds and cornstarch; mix well. In a small mixing bowl, beat egg whites at high speed until foamy.  Add cream of tartar; continue beating until soft peaks form. Gradually add remaining sugar, beat until stiff peaks form.  Fold in almond mixture.  Spread over bottom and sides of a greased 9 inch pie plate.  Bake at 275 degrees for 1 to 1 1/2 hours or until light golden brown. Turn off oven; do not open door. Let cool completely.   Meanwhile, for sauce, combine sugar and cornstarch in medium saucepan.  Gradually stir in water, mix until smooth.  Add raspberries, bring to boil over medium heat, stirring constantly.  Boil 1 minute or until thickened.  Set aside. Cool.    To serve, scoop icecream onto meringue; top with mixed berries and sauce.  Serve immediately. Store leftovers in freezer.   Serves 6 - 8 servings.

It is nice  to decorate the house for the Holiday Season - Thanksgiving , then its time to get put the tree up for Christmas.  I always like to to this at the end of November or early December to set the Festive mood.