Friends, we’re back with another fully curated menu celebrating the best flavors of the fall season. Over the past several weeks, we’ve gone heavy on the apple and figs, from dinner dishes to baked goods and everything in between. But this time, we’re adding two new autumn staples to your shopping list lineup: butternut squash and pumpkin. From pizzas to soups to the creamiest stovetop polenta we’ve EVER come across, this menu is pulling out all the stops for an incredible foodie adventure every day of the week.
If you’ve ever wondered what to do with a butternut squash you randomly picked up at the market, you’re not alone. But rest assured, cooking up that squash is far less intimidating than it looks. In this recipe, you’ll simply slice, roast, and top it on a pizza with plenty of fresh mozzarella in the mix. Just add wine, and you’ve got the ultimate mid-week dinner.
Have you cooked with polenta before? If not, consider this the perfect beginner’s recipe. You’ll be adding in a mixture of mushrooms and herbs to balance the flavor, but here’s the best part: the oven does 90% of the work. Your only task is to prep, bake, and enjoy.
Now that you’ve already got butternut squash in your grocery shopping cart, it’s only fitting to try out another variation of this classic fall flavor. This time around, you’ll be stuffing your squash with a mix of apples, sausage, spinach and herbs for a healthy dinner that also makes great leftovers. PS: this recipe is naturally gluten-free, just in case that’s your thing.
For a fall-approved dinner that’s big on flavor but minimal on calories, this soup is just the ticket. There’s a bit of legwork upfront to prep your meatballs, but once you start the stovetop action, everything comes together in a cinch. Serve it up in big soup bowls for your whole family, and don’t forget to top with generous amounts of freshly grated parm.
Sometimes a late-night craving strikes, and there’s no time to make a big fuss with the oven. And that’s where single-serve mug cakes come in. This mug cake creation from Jessica in the Kitchen features tons of pumpkin spice flavors, and is made with pantry ingredients you likely already have on hand. It’s a vegan-friendly recipe, but you can easily swap in any milk, oil or flour option you prefer.
Friends, this is the fall brunch situation you’ve been dreaming about. These cinnamon rolls from Broma Bakery are just as decadent as they sound, and feature fall flavor like none other. You’ll use a combo of cinnamon, nutmeg, cloves, and pumpkin puree, and finish things off with a cream cheese frosting generously spread over each and every bun.
Fall cocktails are getting a fun makeover thanks to this recipe from Megan of Short Girl Tall Order. Rather than the usual apple or cinnamon spices, she’s using pear and vanilla combo for a perfectly unexpected drink. Be sure you’ve got soda water and gin on hand, and you’ve got your new five o’clock go-to.
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