Baked Fennel with Parmesan

Ingredients:
3 fennel bulb

1 tbsp softened butter

coarse salt
ground pepper
1/3 cup grated parmesan cheese
4 sprigs thyme 

Directions:
Preheat oven to 450 degrees. Boil 3 fennel bulbs, trimmed and split lengthwise, until tender, about 15 minutes. Drain fennel, cut side down, on paper towels, 5 minutes. 
Place fennel, cut side up, in a buttered 8-inch square baking dish and brush with 1 tablespoon softened butter. Season with coarse salt and ground pepper and top with 1/3 cup grated Parmesan and 4 sprigs thyme. Bake until cheese is golden brown, about 20 minutes.   
By:Martha Stewart 

Fennel

Fennel is in the same plant species as celery. It is an herb with yellow flowers and feathery leaves, similar to dill. The bulb of the vegetable is most often eaten, but the tops can also be used to flavor dishes. It is a highly aromatic and flavorful herb with culinary and medicinal uses. It is also one of the primary ingredients of absinthe.

Gourds

A gourd refers to a number of species and subspecies, many with hard shells, and some without. Likely one of the earliest domesticated types of plants, subspecies of the bottle gourd have been discovered in archaeological sites dating from as early as 13,000 BC. Gourds have had numerous uses throughout history, including as tools, musical instruments, objects of art, film and food. Used largely for decoration today they are not usually eaten.

Jack B Little Pumpkins

Jack-B-Little pumpkins are not actually pumpkins but a variety of gourd. These pumpkins are a petite, ribbed version of the common large, orange pumpkin and weigh about five to seven ounces. An attractive deep-orange color, the outer surface of this tiny pumpkin is usually smoother than traditional pumpkins. They are grown for decorations in the fall and are not usually eaten.

Green Tomatoes

Green tomatoes are unripe tomatoes that can be breaded and fried, used to make salsa, or pickled. They are less acidic than red tomatoes and are less juicy. 
5 Ways to Use Your Green Tomatoes
How to Cook Green Tomatoes

Parsnips

The parsnip is a root vegetable closely related to the carrot and parsley. Its long tuberous root has cream-colored skin and flesh and can be left in the ground when mature as it becomes sweeter in flavor after winter frosts. The parsnip is native to Eurasia. It has been used as a vegetable since antiquity and was cultivated by the Romans, although there is some confusion in the literature of the time between parsnips and carrots. It was used as a sweetener before the arrival in Europe of cane sugar. It was introduced into the United States in the nineteenth century. The parsnip is usually cooked but can also be eaten raw. It is high in vitamins and minerals, especially potassium. It also contains antioxidants and both soluble and insoluble dietary fiber.

Pumpkin Mac and Cheese

Ingredients:
1 lb pasta (macaroni)

4 tbsps unsalted butter

3 tbsps flour
1 cup beer (amber)
2 tbsps maple syrup
2 cups milk
1 pinch cayenne pepper
1/4 tsp nutmeg
14 ozs pumpkin purée(I used a cheese pumpkin, roasted and pureed)
21/2 cups cheddar (grated)
fresh parsley (for garnish) 

Directions:
Start by pre-heating your oven to 350F.
Bring a large pot of water to a boil. Salt the water and then cook the pasta until al dente. Drain and set aside.
Melt the butter in a medium sauce pan over medium heat. Whisk in the flour ensuring no lumps develop; cook for 1 minute. Raise heat a small bit and add beer. Whisk well to ensure no lumps form. Once the beer has evaporated a bit (about 5 minutes), whisk in the maple syrup and milk. Season with cinnamon, cayenne and the nutmeg. Add salt and pepper to taste.
Allow the mixture to cook on medium heat until the sauce leaves a thick coat on the back of a spoon (about 3 minutes).Whisk in the pumpkin purée then stir in 2 cups of grated cheddar cheese.
Mix until the cheese is melted. Combine the pasta and the sauce and arrange in a casserole dish. Sprinkle remaining cheese on top. Dust tops lightly with paprika. Bake for 15 minutes and/or broil to allow the top to get brown and bubbly.
Garnish with fresh chopped parsley. Enjoy!