Begin by gathering your ingredients for the Cottagecore Recipes for Fall. Chop the butternut squash, leeks, and kale into bite-sized pieces. If you're using yams or pears, cube them as well. Preheat your oven to 400°F (200°C) if you plan to roast your vegetables.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once hot, sauté the leeks and root vegetables until tender and aromatic, about 5 to 7 minutes.

Transfer your sautéed vegetables into a blender, adding vegetable broth gradually until you reach a smooth consistency. Blend for about 1 minute.

Pour the mixture back into the skillet and simmer on low heat for an additional 10 minutes, letting the flavors meld together.

If making tarts or pasties, roll out your pastry and layer the kale and cheese mixture. Fill each pastry with the vegetable and cheese blend, then fold and crimp the edges to seal.

Place your creations on a baking sheet and bake for 25 to 30 minutes, or until the pastry is golden and flaky.

Once your dishes are out of the oven, let them cool for a few minutes before plating. Garnish with fresh herbs or balsamic glaze.