As of September 21st, the Northern Hemisphere has officially entered the best of all the seasons; that’s right, fall is here! For some, this may mean breaking out sweaters, raking leaves, and ordering snow tires (seriously, for those of you who have never spent a winter in Vermont, I suggest getting your snow tires sooner rather than later).  However, for others, fall is about the arrival of bold flavors, full of spice to warm you up on those chilly days that mark winter’s pending arrival. Here are a few dorm-friendly flavors that pretty much sum up the fall food experience:

• Apples
• Cinnamon
• Ginger
• Butternut Squash
• Pomegranates (yes, they’re in season, so get them before they disappear!)

Now, I know getting your fill of fall flavors can be kind of hard on a limited budget and in a dorm room, but with a little finagling it is possible! Here are a few ways to quench your taste for the deliciousness autumn has to offer:

Apple & Cinnamon-

This one is probably the easiest. First, get down to the Apple Barn and pick yourself up some cider. If you don’t have a fridge to store it, that’s fine, they come in single serving bottles so you don’t have to worry about it spoiling. Next, you will need cinnamon and brown sugar (cinnamon sticks are preferred, but the ground stuff is fine too). You may also want to expand your spices to include allspice, nutmeg, and cloves, but cinnamon and brown sugar are musts.

• Pour cider into a microwave safe mug
• Add cinnamon and brown sugar in equal parts (1 tsp of each is best); if using a cinnamon stick, pair it with 1 tsp brown sugar
• Any other spices you wish to include (see above) should be used sparingly (just a pinch)
• Place mug in microwave and heat for 2 minutes.

It will be hot so be careful!

(If this doesn’t quite fill your cinnamon lust, you can always grab a cinnamon broom down at Price Chopper to hang in your room. They smell wonderful!)

Butternut Squash Ginger Soup

Yes, it is possible to cook butternut squash in a microwave! It may take some time, but you’re not paying the dorm’s electric bill, so have at it!

You’re going to need a butternut squash, water, brown sugar, butter, cream, salt, pepper, ground ginger, and nutmeg.

• Cut the squash in half lengthwise, scoop out the seeds. Store 1 half, and fill the other with water and 1 tbsp butter. Wrap in plastic wrap and place in microwave safe dish.
• Cook for 12-15 mins on high heat. Squash is done when fork goes in and out easily.
• Unwrap squash, drain water, and use a spoon to scoop the squash into a bowl
• Add 1 tbsp butter, 1 tsp nutmeg, 1 tsp ginger, and ½ tsp brown sugar.
• Add cream. The amount comes down to preference: how soupy do you like your soup? I go with 2 c, then whisk it together until smooth and microwave for another 2 mins until hot.
• Add salt + pepper to taste

Though it takes a bit of time, this recipe is perfect for cold November days.

Pomegranate-

No recipe here. They’re in season, so get them while you can. Personally, I like to juice mine (just squeeze and strain- no fancy equipment needed), add it to some vanilla Greek yogurt with some oats and honey, and garnish with the arils (seeds). It makes a great snack or light meal for any occasion!

Though a few flavors are missing (cranberries, pears, and pumpkin, oh my!), these suggestions are a great way to give your tastebuds the full fall experience!