It's that time of year to start making everything under the sun taste like pumpkin. In order to do this, you must first start out with a good pumpkin puree. No, I'm not talking about that nasty canned junk. I'm talking about freshly made, pure, full-of-flavor REAL pumpkin puree. It is so easy to make, and makes a huge difference in both texture and flavor in all pumpkin-based dishes.

To make this puree, you need sugar pumpkins. Sugar pumpkins are small, sweet, and have a ton of flavor. They are definitely much more desirable to use than the larger carving pumpkins. If you make a puree using carving pumpkins, it will turn out bland and stringy. 

The seeds of the sugar pumpkin are also ideal for roasting. The shells are crisp, and easily chewed. The seeds of carving pumpkins are tough.

This recipe makes roughly 5 1/2 cups of puree.

What you need:
2 sugar pumpkins

How to make it:
1. First, cut your sugar pumpkins in half, from top to bottom. Save the seeds if you want for roasting later.

2. Line a baking sheet with aluminum foil or a silicone mat.

3. Lay the pumpkins cut side down on the sheet.

4. Roast in a 350 degree oven for an hour, or until they can easily be pierced with a fork. The skin may be wrinkled.

5. Let the roasted pumpkins cool, then scoop out the insides and put into a blender or food processor. Blend or process until smooth.

This puree will keep for 6-8 months in the freezer, and up to a week and a half in the refrigerator.

Out of all the foods out there, macaroni and cheese is my absolute favorite. No, I don't mean the plastic-like junk out of a box. I mean creamy, cheesy, homemadey (is that a word?) goodness that is baked in an oven in a sea of scratch-made cheese sauce.

This recipe calls for Parmesan cheese. For the love of Mama Dixie, PLEASE don't use the prepackaged powdered kind. Look for a real block of Parmesan cheese in the deli section of your grocery store. It will make a huge difference in the taste and texture of this dish.

What you need:
12 oz dry elbow macaroni
1/4 cup salted butter
1/4 cup all-purpose flour
1 1/2cups milk
1 cup Half-and-Half
1/2 teaspoon dry mustard powder
1 teaspoon onion powder
salt & pepper to taste
4 cups shredded sharp cheddar, divided
1/2 cup freshly grated Parmesan cheese

How to make it:
1. Preheat oven to 425 degrees.

2. Cook the macaroni according to the directions on the package, but shave off about 2 minutes. You still want the pasta to be a tiny bit firm. Once the pasta is cooked, drain it, and then rinse it with cool water. You want to make sure you get rid of the starch.

3. In a large saucepan, melt the butter over medium heat, then quickly whisk in the flour. Stir constantly while cooking this mixture for 2 minutes.

4. Slowly whisk in the Half-and-Half, milk, mustard powder, and onion powder. Cook over medium heat, stirring constantly, until thickened a bit.

5. Remove the saucepan from the heat, and stir in the Parmesan cheese and 3 cups of the shredded cheddar. Stir until the cheese is melted.

6. In a large bowl, stir the macaroni and cheese sauce together. Pour into a baking dish and top with the remaining cheddar.

7. Bake for 18-20 minutes, until bubbly. Turn on the broiler, and brown the top just a bit.

Let this cool for about 15 minutes before serving. The sauce will thicken as it cools.

Most corn and black bean dishes are served cold, as a type of salad. This one is served hot, and is the perfect side to any Mexican dish.

What you need:
1 (15.5 ounce) can of black beans, drained and rinsed
1 (15.5 ounce) can of corn
1/2 cup diced red pepper
1/2 cup diced onion
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1 tablespoon olive oil

How to make it:
1. Add the oil to a heavy skillet, and cook the red pepper and onion over medium heat until soft.

2. Add in the beans, corn, and spices, stirring well.

3. Reduce the heat to low, and cook until heated through.

Serve!