October has rolled around again and in the food world that means the arrival of pumpkin flavored everything. Required seasonal delights include slice of pumpkin pie and a pumpkin spice latte. Can’t get enough? Pumpkin tortilla chips, pumpkin cereal, pumpkin spice muffins, pumpkin toaster pastries, pumpkin butter, pumpkin yogurt, pumpkin beer or pumpkin ravioli should satisfy those cravings.

But gastronomically speaking, fall is so much more than pumpkin. Here are a few autumnal favorites to warm you from the inside out this month: 

Salted Caramel: Butter, sugar and salt. The basic ingredients of salted caramel are your dietitian’s nightmare and your tongue’s best friend. Salted caramel started the sweet and salty phenomenon and what better time to celebrate this paring. Make your own caramel apples, with sprinkle of the flakiest sea salt you can find, or try the salted caramel cookie at Mary’s Mountain Cookies.

Apple Cinnamon: This flavor duo transcends instant oatmeal packets. Fall is prime apple season around the country.

From art granny smiths and mackintoshes to sweet Fuji and crispy jazz, nearly all varieties of this fruit pair well with cinnamon. We recommend pork tenderloin, stuffed with apples and rubbed with cinnamon and fennel seed for a savory rendition; for a sweet take try the Apple Pecan Bourbon Bread at Café Vino.

Maple and Cranberry: The aromatic sweetness of pure maple syrup complements the tart, acidic, juiciness of fresh cranberries perfectly. Start by sauteing Brussels sprouts in a little olive oil or butter. Add fresh whole cranberries, cook until they just begin to burst, then finish with a generous drizzle of maple syrup. Top with walnuts and crumbled goat cheese.

Butternut Squash and Sage: Butternut squash is like pumpkin’s little brother. Equally as versatile and flavorful, it seems to always get pushed out of the spotlight during the cooler autumn months. A greenish-gray leafy herb, sage’s soft, savory aroma complements the creamy texture of roasted squash. Head downtown to Bisetti’s Ristorante and order the Harvest Squash Ravioli, served with a sage cream sauce.

Gluehwein and Kinderpunsch: These traditional German drinks are the secret to

staying toasty on blustery fall days. Gluehwein, made from spiced red wine, and Kinderpunsch, the non-alcoholic version, are best served hot, nearly steaming. Mix a bottle of red wine (or white grape juice), an orange, a few cinnamon sticks, cloves, and sugar to taste in a pot. Bring to a very low simmer for ten minutes. This apple cider alternative is our drink of choice after all day on the slopes.

Collegian Foodies Cody Moore and Matt Lawrence can be reached at entertainment@collegian.com or on Twitter at @CodyMooreCSU and @LawrenceFoods.