The Joys of Fall: November Poetry

If you ask the members of my family what their favorite season is, the majority of them will say "Fall". And although it's not my first choice, I certainly see what they love about this season. The temperatures are less extreme, in fact my older son and I call this "sleeping weather". The colors of nature show themselves, although it's hard for me to appreciate the breadth of Mother Nature's beauty when you grew up in New England and now live in the Midwest. But it's there. 

We love the smell and the colors of a fire burning in the fireplace, especially on the weekends with football on the TV. Lazy Sundays spent with hot cocoa and grazing on appetizers through the day instead of planned meals. Yes, the joys of Fall are many.

So it seems appropriate that the Monthly Poetry Group chose Joys of Fall as our theme for November. I'm sure they'll all do the subject justice and I've included links to their poems at the end of this post. My particular interpretation, well that may be another story altogether.

The Joys of Fall

The joys of Fall,
lets count them all.
A roaring fire
and Sunday football. 

Done with all the fleas and bees.  
Exquisite colors on the trees.
No more mowing, yes please.
Not yet snow but lovely breeze.

Shopping sprees have now begun,
what for whom, so much fun,
store to store we happily run,
seeing their smiles, the best, bar none!

And oh, the food, I cook and bake,
family favorites we always make,
pecan pie, pumpkin spice cake,
of squash and apples, we partake.

Roasted Butternut Squash with Apples

The joys of Fall,
lets count them all,
it's a holiday windfall.
Celebrate blessings, big and small.

Before you go, click on these links to more poetry by some of my friends:

Dawn of Cognitive Script shares Indian Summer Jubilation. 

Lydia of Cluttered Genius shares Joy of Fall.

Diane of On the Border shares Princess, Me and Leaves.
Jules of The Bergham Chronicles shares Joys of Fall.

Roasted Butternut Squash with Apples

                                                                          ©www.BakingInATornado.com

Printable Recipe

Ingredients:
2 large butternut squash
1 large firm, tart apple (I like Honey Crisp or Braeburn)
3 TBSP olive oil
1/2 tsp salt
1/4 tsp pepper
1/2 tsp ginger
1 tsp brown sugar
1/2 tsp cinnamon
1/8 tsp nutmeg

2 TBSP maple syrup
salt, pepper, cinnamon

Directions:
*Preheat the oven to 400 degrees. Lightly grease a baking sheet.
*Peel, seed, and chop the squash into approximately 1 inch cubes. Place in a bowl.
*Peel, seed and slice the apple into about 12 slices. Cut each slice in thirds. Add to the bowl.
*Mix together the olive oil, 1/2 tsp salt, 1/4 tsp pepper, ginger, brown sugar, cinnamon and nutmeg. Add to the bowl and gently stir so the seasoned oil coats all of the fruit and vegetables. 
*Pour onto baking sheet and spread out over the pan. Drizzle with the maple syrup, sprinkle with additional salt, pepper and cinnamon to taste.
*Roast for 20 to 25 minutes or until the squash is tender.