As hinted in my previous column<\/a>, I\u2019m coming to you with more autumnal foodie offerings this week. And, because I will most likely find out about even more new menus in the coming days, I reserve the right to bring out some more fall finds for you next week, should the spirit of the season move me.<\/p>\n By the way, I hope you all enjoyed last week\u2019s article. How many of you understood all of my \u201990s TV references? I hope you all did, because there will be a test later, and I would hate to give anybody a failing grade.<\/p>\n You\u2019ll see squash several times throughout this column, whether we\u2019re talking butternut or pumpkin. But don\u2019t worry, there are also salads and sandwiches, if you\u2019re not a fan of the winter fruits. And before you ask, I do consider burgers a type of sandwich. Don\u2019t try to argue with me on this one. That\u2019s just the way it is<\/a>.<\/p>\n Salads, soups, curry and flatbreads are on the menu<\/a> at Taste Community Restaurant. They\u2019re dishing out butternut squash bisque with brown butter and sage leaves, while the Fall Salad brings grilled chicken together with toasted farro, fennel, apples, grapes and arugula dressed with an apple cider vinaigrette.\u00a0<\/p>\n Another soup option is the ribollita, a Tuscan vegetable soup made with white beans, kale, carrots, onion, celery and pancetta. It comes with croutons and Parmesan.<\/p>\n For a little kick, there\u2019s hot honey flatbread with ricotta, arugula, walnuts and chili honey, but a non-spicy sandwich is also available: the miso-marinated Autumn Burger with kabocha squash and sweet potatoes. The latter adds some extra protein via fried egg, and aromatics come in the form of green onions and miso sauce.<\/p>\n Throughout October, the restaurant\u2019s Celebrity Chef Dinner & Fundraiser Series<\/a> will bring notable local chefs Preston Nguyen, Jon Bonnell and Yia Medina into its Arlington and Fort Worth kitchens to benefit Taste Project. The organization serves all diners \u201cregardless of financial means\u201d and runs on a pay-what-you-can model.\u00a0<\/p>\n 1200 S. Main St., Fort Worth; 817-759-9045<\/p>\n 200 N. Cooper St., Arlington; both locations share a phone number<\/p>\n State Fair of Texas-inspired burger at Rodeo Goat<\/p>\n October in North Texas is State Fair season, so Rodeo Goat<\/a> has a fair-themed Big Tex burger<\/a> on the menu for a limited time. According to their socials, the beef patty is piled high with a chicken-fried mashed potato cake, along with bacon, an onion ring and chorizo gravy.\u00a0<\/p>\n The Big Tex is one of the highlighted options in the eatery\u2019s Battle of the Burgers, pitted against the Honey Bacon Blue, a beef patty stuffed with blue cheese butter, honeyed bacon bits, fried kale and curry mayo.<\/p>\n Burgers can be made with chicken or turkey patties upon request, and anyone wishing to forgo meat can get a homemade vegan or Impossible version.<\/p>\n For a pumpkiny closer, there are Pumpkin Spice Goat Balls \u2014 dough stuffed with cheesecake filling, deep-fried and tossed in sugar and pumpkin pie spice. Autumn beers on offer are Lakewood Brewing Punkel<\/a> and Saint Arnold Oktoberfest<\/a>.<\/p>\n 2836 Bledsoe St., Fort Worth; 817-877-4628<\/p>\n Squash risotto and poached pear salad at Caf\u00e9 Modern<\/p>\n