Now that it’s officially fall, we’re ready to turn our ovens back on and start cooking with the great fruits and vegetables available this time of year. Fall produce is ideal for roasting (add it to your sheet pan dinner) or adding to a pressure cooker recipe. Read on for what’s in its prime right now, and tips and tools for preparing.

Sweet Potatoes

Sweet potatoes scream fall to us. We like slicing them up and making sweet potato chips (Good tip: use a mandoline for even slices and even cooking). Or, we prep 1-inch cubes and keep them around for quick cooking throughout the week. The natural sweetness of the potato requires little seasoning—just oil, salt and pepper works fine. Plus, try roasted sweet potato salad with red pepper vinaigrette or spiralized sweet potato burger buns.

Brussels Sprouts

Brussels sprouts shaved for a salad or roasted with olive oil, salt and pepper make for a great side this time of year. We use the Mini Vegetable Slicer to slice through a lot at once. Or try adding them to a pizza: roasted potato pizza topped with brussels sprouts.

Winter Squash

Winter squash, such as delicata, spaghetti and butternut, are popping up at our farmer’s market more and more now. Try baking at a high heat (425) for about 30-45 minutes, or if you want to cut that time in half, spiralize your butternut squash and bake in the oven for 15-20 minutes.

Cranberries

Cranberries reach their peak right about now, and most of the time you can’t even find fresh cranberries in stores after fall. Add them to any baked good and then stash a few bags in your freezer so you can reap their benefits all year long. Try these recipes for cranberry pie, cranberry sauce, and a cranberry fizz, and spice up your water with cranberry and rosemary ice cubes.

Want more seasonal veggies? Find out what’s in season in November and great spiralizer recipes for fall.