Warming infusion of autumn spices.

Frozen yams were a staple of my childhood Sunday meals. They were fake, made of a rubbery substance, I think. They were supposed to be "candied yams," but no candy was involved. They weren't my faves, but to my mother's credit, she did a fantastic job with the presentation. Those perfectly round, bright orange pre-cut yams made a big impression and stood out on the serving tray. I grew up thinking yams and sweet potatoes were the same thing, but they are different. Most individuals in the U.S. use the terms interchangeably. In this recipe, I've swapped out the frozen and artificial yams for genuine sweet potatoes and our Candied Walnut Rub, making it easy to make and delicious to eat.

Acorn squash is sometimes overlooked throughout the fall season even though it's a viable option for a meal. It looks lovely placed in a cornucopia arrangement, but it is rarely prepared in a home kitchen. Three ingredients are all you need for this simple T+Co recipe using our Candied Walnut Rub.

Savory Butternut Squash Flatbread with Sage and Goat Cheese is a must-try autumnal treat for everyone. The candied walnut spice, sage, and goat cheese combine to create an irresistible savory-sweet balance. You can simplify the process by using store-bought flatbread and pre-cut butternut squash. The crunchy flatbread pizza reminds me of a late-fall stroll amid freshly fallen leaves.