This is a wonderfully colorful and delicious autumn meal that combines the rich colors and savory flavors of roasted purple cabbage, red-orange bell peppers, deep orange butternut squash and carrots, sweet onions, with the tartness of chimichurri sauce made with cilantro, parley, garlic, red wine vinegar, and extra virgin olive oil and grilled pork. The simple carrot, ginger soup balances the savory and tangy flavors of the roasted vegetables and chimichurri sauce with subtle hints of sweetness and spiciness. (Click on these links for the recipes: Roasted Autumn Vegetables, Chimichurri Sauce, Carrot Ginger Soup.)

This dinner pairs well with pumpkin ale. Two of my favorites include Dogfish Head Punkin’ Ale and the ever so rich and velvety Southern Tier Imperial Pumking Ale.