Halloween is a yearly celebration observed in several countries around the world. Although it is a common belief that Halloween originated from the Christian observance of All Hallows’ Eve (the day before All Hallows’ Day Feast), some historians maintain that Halloween has roots in Celtic harvest festivals, a celebration of the close of harvest season.

Either way, Halloween is a great reason to celebrate with a feast. Put aside all the candy bars and lollipops and check out these recipes showcasing autumn’s bounty.

Autumn Persimmon Cakes
3 cups chopped persimmons (about 4 fruit)
2 cups plus 2 teaspoons flour, divided
2 teaspoons baking powder
1 teaspoon salt
2 teaspoons pumpkin pie spice
1/2 cup butter
1/2 cup granulated sugar
1/2 cup brown sugar, packed
2 large eggs, room temperature
Juice of 1 lemon
1 teaspoon vanilla
1 cup chopped macadamia nuts
2 tablespoons powdered sugar for dusting (optional)

Preheat oven to 350 degrees. Line 6-8 miniature pie tins. In blender, combine persimmon with 2 teaspoons flour, blend until smooth; set aside.

Whisk together remaining flour, baking powder, salt and pie spice; set aside.

With electric mixer, cream butter and sugars until light and fluffy. Add eggs, lemon juice and vanilla; beat again until fluffy.

Add flour mixture and blend until just incorporated. Stir in persimmon puree and nuts.

Fill prepared tins halfway with batter. Bake 30-35 minutes or until cakes spring back and toothpick inserted at center comes out clean. Do not overbake.

Remove from oven and cool. Dust with optional powdered sugar and serve. Makes 6-8 miniature cakes.

Approximate nutritional information, per serving (based on 8 servings): 520 calories, 26 g fat, 10 g saturated fat, 75 mg cholesterol, 550 mg sodium, 70 g carbohydrate, 5 g fiber, 38 g sugar, 7 g protein

Roasted Kabocha and Ricotta Crostini
16 slices crusty whole grain baguette
4 tablespoons olive oil, divided
Salt and pepper, to taste
3 cloves garlic, 1 whole and 2 minced, divided
1 pound kabocha (Japanese pumpkin), peeled, seeded and cut into small chunks
Zest of 1 lemon
5 ounces ricotta cheese
3 ounces Boursin cheese
4 sprigs fresh thyme, stems removed
2 fresh sage leaves, finely chopped
Juice of 1/2 lemon, or to taste
1/2 cup chopped candied pecans

Preheat oven to 400 degrees. Place bread on baking sheet; lightly brush both sides of each slice with oil, about 2 tablespoons. Season with salt and pepper. Bake 10-15 minutes, until golden brown.

Remove from oven and rub each slice with 1 garlic clove (peeled but left whole). Set aside on wire rack.

On same baking sheet, place pumpkin and toss with remaining oil, 2 cloves minced garlic and zest. Season with salt and pepper. Roast 35 minutes or until tender and golden. Remove from oven and cool slightly.

In food processor, combine cheeses, thyme, sage and lemon juice; pulse until incorporated. Spoon mixture evenly onto crostini and top with roasted pumpkin. Garnish with candied pecans and serve. Makes 16 crostini.

Approximate nutritional information, per crostino (not including salt to taste): 150 calories, 9 g fat, 2 g saturated fat, 10 mg cholesterol, 150 mg sodium, 14 g carbohydrate, 1 g fiber, 2 g sugar, 4 g protein

More Hawaiian Electric Co. recipes are available at www.hawaiianelectric.com.