(COLORADO SPRINGS) — Chef Janon Bourgeois joined FOX21 Morning News on Wednesday, Oct. 2 and featured autumn dishes with seasonal ingredients. See below for her recipes. BBQ Acorn Squash Ribs 1 Acorn Squash 1 tsp Avocado Oil (or other neutral oil) 1 Tbsp Favorite BBQ Rub Preheat the oven to 400 degrees. Divide squash in half, trimming the top and bottom and removing the seeds. Slice in 1 inch sections. Toss in oil and sprinkle with BBQ seasoning. Bake for 35-45 minutes until tender. Curry Pumpkin Wontons 1 cup of Pumpking Puree (or mashed sweet potato) 1 tsp Curry Seasoning 1/2 tsp Salt 32 Wonton Wrappers 1/2 cup Cottage Cheese 3 cups Frying Oil Combine pumpkin with curry seasoning and salt Place 1/2 Tbsp of pumpkin and 1/4 Tbsp of cottage cheese in the center of each wonton wrapper. Trace a wet finger along the edge of the wonton and seal making a large triangle. Fry in batches until golden brown. Delicata Truffles 4 Eggs 1 cup Granulated Sugar 1 cup Light Brown Sugar 1/2 cup Coconut Oil (melted w/extra for greasing the pan) 1 Tbsp Vanilla Extract 1 1/4 cups cocoa, sifted 1/2 cup Flour 1/2 tsp Salt 1/2 tsp Cinnamon 1 Delicata Squash Preheat the oven to 400 degrees Lightly grease a baking pan with coconut oil. In a large bowl, beat together the eggs, granulated sugar, brown sugar, coconut oil and vanilla. Stir in the cocoa, flour, salt and cinnamon. Slice the delicata long ways, removing the top and bottom and the seeds (leave on skin). Dice delicata and mix in the truffle batter. Pour into the greased pan and bake for 40 minutes. Allow to cool. Form into balls and chill.