Here’s What to Cook Every Night This Week (October 23 – 29)

Halloween, the pinnacle of spooky season, is just around the corner. We’re celebrating with seven decidedly autumnal dinners that will get all your girls and ghouls in the spirit. From mac and cheese in acorn squash bowls to a ridiculously easy pumpkin soup, these recipes are a breeze to prepare, despite being eye-catching and deliciously on-theme.

55 Halloween Dinner Ideas for Adults

what to cook this week october 23-29: pile of acorn squash
tarabird/Getty Images

Shopping List

2 lemons
8 garlic cloves
1½ pounds Brussels sprouts
2 red onions
One 1½- to 2-pound winter squash (such as red kuri, kabocha or
3 cups peeled, cubed pumpkin
1 yellow or orange bell pepper
1 lime
1 avocado, for serving
Cherry tomatoes, for serving
4 small acorn squash
1 sweet onion
3 ounces arugula
One 3- to 4-pound cheese pumpkin
1 leek
1 large bunch rosemary
2 bunches thyme
1 bunch cilantro, for serving
1 bunch scallions, for serving
1 bunch sage

2 pounds bone-in, skin-on chicken thighs (about 4 medium thighs)
3 ounces prosciutto

2 sticks unsalted butter
10 ounces full-fat Greek yogurt
40 ounces whole milk
2 ounces heavy cream
4 ounces grated Parmesan cheese
Sour cream, for serving
8 ounces shredded white cheddar cheese, plus more for serving
4 ounces shredded Monterey Jack cheese
9 ounces ricotta cheese
3 ounces crumbled blue cheese

6 ounces polenta
1 pound short pasta

Canned and Packaged Goods
1 ounces raw pistachios
Chipotles in adobo
20 ounces low-sodium vegetable broth
One 14-ounce can black beans
One 14-ounce can kidney beans
One 14-ounce can pinto beans
One 14½-ounce can fire-roasted diced tomatoes
One 4-ounce can diced green chiles
Fritos or tortilla chips, for serving
2 ounces panko breadcrumbs
Instant yeast
4 ounces pumpkin puree
24 ounces chicken or vegetable stock

Pantry Ingredients: nonstick cooking spray, extra-virgin olive oil, Dijon mustard, whole-grain mustard, honey, kosher salt, freshly ground black pepper, ground cumin, ground turmeric, ground cinnamon, crushed red pepper flakes, flaky sea salt, chili powder, cocoa powder, brown sugar, smoked paprika, dried oregano, all-purpose flour, ground nutmeg, balsamic vinegar

Monday: Honey Mustard Sheet Pan Chicken with Brussels Sprouts

Start the week off easy with a hearty sheet pan meal that’s kid-friendly, high in protein and oh-so autumnal. The Brussels crisp up next to the chicken thighs, soaking up all their savory juices as they caramelize.

Tuesday: Alison Roman’s Roasted Squash with Yogurt and Spiced Buttered Pistachios

This may look like an elevated girl dinner, but it’s honestly a breeze to whip up. In case you need more convincing, the pistachios are coated in brown butter (aka liquid gold), then tossed in a flurry of warm spices and flaky salt.

Wednesday: Pumpkin Polenta

Spiked with fresh herbs, butter and Parmesan cheese, this fall polenta couldn’t be more comforting if it tried. Substitute two cups canned pumpkin purée for roasted pumpkin if you’re pressed for time (or just feel like a shortcut).

Thursday: Chipotle Cocoa Three-Bean Chili

It’ll become a game day staple in your house at first bite, trust. To make it in your slow cooker, sauté the vegetables and spices in a pan, add the tomatoes to deglaze, then transfer with the rest of the ingredients to the Crockpot and cook for four hours on high. Ta-da.

Friday: Macaroni and Cheese in Acorn Squash Bowls

The picky eaters at your table will be stoked to devour this herby, oniony classic. Roast the squash ahead to save time right before dinner; they’ll warm up again when you bake the breadcrumb-topped mac before serving.

Saturday: Pumpkin Pizza Crust with Arugula and Prosciutto

The hardest step of this recipe is letting the drool-worthy dough rise for an hour—but we promise it’s worth the wait. Caramelized onions or dollops of fig jam would pair divinely with the tender prosciutto, sharp arugula and creamy blue cheese.

Sunday: The Best Damn Pumpkin Soup

In preparation for mischief night (or goosey night, if you’d prefer), it’s only right to serve this seven-ingredient soul-soother that’s pretty darn close to an edible jack-o’-lantern. Might we suggest using a hand mixer to gather the pumpkin guts in record time?

taryn pire

Food Editor

Taryn Pire is PureWow’s food editor and has been writing about all things delicious since 2016. She’s developed recipes, reviewed restaurants and investigated food trends at...