View Photos The season which we do not mention has, thankfully, not yet arrived. Weather like this calls for a fete.Chicagoan, Whipped blogger, and fall lover Caroline Lubbers’s delectable three-course meal takes advantage of seasonal bounty. She recommends an outdoor feast (use flannel blankets if it gets chilly).“Don’t get depressed about the departure of summer produce. Fall presents a variety of colors, delectable dishes, and entertainment fodder,” Lubbers says.“Light candles to create a cozy glow; fill bowls with small squash, pears, and nuts in their shells; make place mats with butcher paper and crayon rubbings of leaves; and bake something with cinnamon to fill your house with a luscious scent.”First Course: Acorn Squash Bisque with Fried SageServes four to sixIngredients2 lg. acorn squash1 tbsp. butter1 md. yellow onion, chopped1 leek, white part only, chopped1 tsp. fresh sage, chopped6 c. chicken or vegetable stockOlive oilWhole fresh sage leaves, cleaned and dried¼ c. creamSalt and pepper1. Halve squash, remove seeds, and peel; cut into 1-inch chunks.2. In a large saucepan, melt butter. Add onion and leek and cook for 3 minutes until fragrant.3. Add squash and chopped sage. Stir and cook for 2 minutes.4. Add stock and bring to a boil. Lower heat and simmer.5. While soup simmers, in a small pan, heat about ¼ inch of olive oil. When it is hot and shimmering, add whole sage leaves. They will fry and become crisp in less than 1 minute. Remove and drain on paper towel.6. When squash is tender enough to be pierced with a fork, puree it in batches in a blender.7. Return soup to saucepan and stir in cream. Season with salt and pepper.8. Ladle soup into bowls and top with one or two fried sage leaves.Get the second course recipe here and the third course here. For more Lubbers inspiration, go to whippedtheblog.com.Photo: Courtesy of Caroline Lubbers Fall’s harvest yields great eats. Celebrate the season with a bumper crop of recipe and entertaining ideas.