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Since it’s officially been fall for a month, we’re assuming you’ve done some serious damage at the farmers market—and we know just how to use your spoils. Here are seven dinners to cook this week starring hearty autumn produce like sweet potatoes, pumpkins and mushrooms.

RELATED: 50 Fall Dinner Ideas to Savor All Season Long

what to cook this week october 19 25 shopping list
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Shopping List

Produce
One 3- to 4-pound cheese pumpkin
1 leek
2 sweet onions
1 pint mushrooms
6 garlic cloves
3 small butternut squash
2 ears corn (or one 15.25-ounce can corn kernels)
½ pound baby red potatoes
1 lemon
3 shallots
5 sweet potatoes (or pre-spiralized sweet potato noodles)
4 cups kale
10 figs
3 large parsnips
1 bunch asparagus
2 bunches rosemary
2 bunches thyme
2 bunches parsley
1 bunch scallions
1 bunch mint

Meat
1 rotisserie chicken
1½ pounds sirloin or strip steak
4 ounces thick-cut bacon

Dairy
6 ounces grated Parmesan cheese
1 stick butter
7 ounces shredded Gruyère cheese
One 15-ounce container ricotta cheese
1 half-pint whole milk

Grains
12 ounces Arborio rice
6 ounces quinoa
12 thick slices grainy bread

Canned and Packaged Goods
One 32-ounce container chicken or vegetable stock
One 32-ounce container chicken broth
One 14-ounce can chickpeas
One jar roasted red peppers
5 ounces hazelnuts
16 ounces plain, unsweetened almond milk
3 ounces salted almonds

Pantry Ingredients: freshly-ground black pepper, salt, olive oil, apple cider vinegar, Dijon mustard, smoked paprika, garlic powder, red pepper flakes, all-purpose flour, maple syrup, white wine vinegar, nonstick cooking spray

Monday: The Best Damn Pumpkin Soup

Empty the pumpkin, pour in some chicken stock and seasoning, then roast the whole thing in the oven. Save the guts to cook your own pumpkin seeds.

Get the recipe

Tuesday: Baked Chicken and Mushroom Risotto

We tweaked the traditional recipe for minimum stirring and maximum decadence.

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Wednesday: Hearty Stuffed Butternut Squash

Loaded with quinoa, chickpeas, hazelnuts and all the Gruyère, it’s cheesy, nutty, salty—what more could you want?

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Thursday: Skillet Steak with Asparagus and Potatoes

We get it, steak is intimidating to cook. But this one-pan recipe is basically impossible to screw up.

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Friday: Sweet Potato Noodles with Almond Sauce

This warm-and-cozy meal is vegan as-is, but we wouldn’t blame you for topping it with a ton of grated Parmesan.

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Saturday: Bacon Fig Ricotta Tartines

Fresh rosemary, maple syrup and figs cooked in bacon fat? Helloooo, autumn.

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Sunday: Spiralized Winter Vegetable Gratin

This vibrant casserole deserves a spot in your weeknight dinner rotation.

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RELATED: The 30 Best Butternut Squash Recipes to Tackle This Sweater Season

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