Join “Jayni’s Kitchen” this week for “Pumpkin and Winter Squash: Fall Recipes with Nancy O’Connor.”

Host Jayni Carey and her guest will prepare the following recipes: Black Bean and Pumpkin Stew, Baked Butternut Squash with Apples and Cranberries, Baked Acorn Squash with Herbed Stuffing, and Green Tomato and Apple Crisp.

A new show airs at 6:30 p.m. each Tuesday on Sunflower Broadband Channel 6. The show also is broadcast at 9:30 p.m. Tuesday; 9 a.m., 5:30 p.m. and 9 p.m. Wednesday; 9:30 a.m. and 7 p.m. Thursday; 10 a.m. and 7:30 p.m. Friday; 9:30 a.m. Saturday; 10:30 p.m. Sunday; and 10 a.m. and 8:30 p.m. Monday.

Black Bean and Pumpkin Stew

2 tablespoons olive oil, divided

3 cups pumpkin, peeled, seeded and cut into 1/2-inch cubes

4 cloves garlic, minced

1 large onion, diced

1 to 2 hot peppers (to taste), seeded and finely minced

3/4 teaspoon ground cumin

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1 teaspoon chili powder

1 teaspoon salt

1 28-ounce can plum tomatoes, chopped

1/2 cup dry red wine or vegetable broth

3 1/2 cups vegetable broth

4 cups freshly cooked (or canned) black beans, rinsed and drained

2 cups corn kernels, fresh off the cob or frozen

Sour cream and fresh cilantro for garnish

Heat 1 tablespoon of the olive oil in a large heavy skillet over medium heat. Add the pumpkin and saute until beginning to brown, approximately 10 minutes. Set aside. In a large soup pot, heat remaining oil over medium heat. Add garlic, onion, and hot pepper. Saute until just beginning to get tender. Add cumin, cinnamon, cloves, chili powder and salt. Stir to combine. Add tomatoes and their juice, along with the wine and/or broth, and the sauteed pumpkin. Bring to a boil, reduce heat and allow to simmer 20 minutes. Add beans and corn. Simmer for another 20 minutes, adding more broth if necessary to thin the stew. Serve hot, with a spoonful of sour cream and chopped fresh cilantro for garnish. Serves 6 to 8.

Baked Butternut Squash with Apples and Cranberries

1 1/2 pounds butternut squash, peeled, seeded and cut into cubes

1/2 pound fresh cranberries (optional)

2 to 3 apples, chopped

1/4 cup raisins

Juice and grated peel of 1 small orange

2 tablespoons maple syrup (or honey)

Dash each of salt and cinnamon

Preheat oven to 350 degrees. Combine squash, cranberries, apples, and raisins in a large bowl. Transfer the mixture to a buttered casserole dish. Mix juice, orange peel, maple syrup and salt together. Pour over squash mixture. Lightly dust with cinnamon, cover, and bake until squash is tender, approximately 30 to 45 minutes. Serves 4.

Baked Acorn Squash with Herbed Stuffing

1 medium to large-sized acorn squash

1 tablespoon olive oil

1 clove garlic, minced finely

1 medium-sized onion, chopped

2 stalks celery, chopped

1 small apple, finely chopped

2 to 3 cups whole wheat bread cubes, cut in 1/2-inch cubes

1/2 cup vegetable broth

3/4 teaspoon salt

freshly ground black pepper

1 tablespoon finely chopped fresh sage leaves (or 1 teaspoon dried)

1 teaspoon finely minced fresh rosemary (or 1/4 teaspoon dried)

1 sprig fresh thyme leaves, finely chopped (or 1/4 teaspoon dried)

2 tablespoons chopped fresh parsley

Preheat oven to 350 degrees. Cut each squash in half lengthwise. Scoop out the seeds. Place squash halves, cut side down, in a covered baking dish. Add several tablespoons of water to the dish, and bake until tender, approximately 40 minutes. Remove from oven, allow to cool slightly.

Carefully scoop the pulp out into a small bowl, leaving about 1/4 inch of flesh in the shell. Place the empty shells cavity-side up in a clean baking dish. Set aside. Heat the olive oil in a large skillet over medium heat. Add the garlic, onion, celery and apple. Saute until just tender, approximately 10 minutes. If vegetables begin to stick, add several tablespoons of water to the pan. Add bread cubes and toss with vegetables. Pour vegetable broth over the mixture, stirring to evenly distribute. Add the cooked squash, breaking up any large chunks. Finally, stir in the salt, pepper and fresh herbs. Mix well. Remove stuffing from heat. Heap the filling into the squash shells. Cover, and return to oven for an additional 20 minutes or until heated through. Each half can be cut in half lengthwise. Serves 4.

Variations and additions: When you’re adding the herbs to the stuffing, throw in a handful of chopped pecans. Or try adding the chopped apple at the end of the stuffing preparation instead of sauteing it with the other vegetables – it will add texture to the stuffing.

Green Tomato and Apple Crisp

4 cups chopped green tomatoes

4 cups peeled, sliced apples

1/2 cup golden raisins

1 teaspoon grated orange rind

2 tablespoons unbleached white flour

1/2 teaspoon cinnamon

1/4 teaspoon ground cloves

1/8 teaspoon salt

1/2 cup honey

Crisp Topping:

1/2 cup whole wheat pastry flour

1/2 cup brown or turbinado sugar

1 cup quick-cooking rolled oats

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon salt

1/3 cup cold butter

Preheat oven to 350 degrees. In a large bowl, combine the tomatoes, apples, raisins and orange rind. Sprinkle on the unbleached white flour, cinnamon, cloves and salt, and toss with apples. Drizzle on the honey. Mix to distribute honey evenly. Place fruit in an oiled 7 1/2-by-12-inch baking dish.

Crisp Topping: Combine flour, sugar, rolled oats, cinnamon, nutmeg and salt in a medium-sized bowl. Cut in the butter with a pastry cutter or two knives until the mixture is the texture of coarse meal. Spread topping over the apple mixture.

Bake the crisp for approximately 50 minutes, or until apples are tender. Serves 8.