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: Baked Butternut Squash with Apples and Cranberries, Acorn Squash with Herbed Stuffing, Black Bean and Pumpkin Stew, and Green Tomato and Apple Crisp. All of these recipes are available online at www.freestatestudios.com.

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.

– Recipes by Nancy O’Connor