Halloween is just around the corner, so we’re gearing up for the grand finale of spooky season the only way we know how: with food. This week, we’re cooking seasonal recipes that are just right for a spine-tingling celebration, meaning they’re fall-inspired, kid-friendly and impressive without being high-lift. Read on for seven devilishly delicious dinners that are fit for the occasion.
Here’s What to Cook Every Night This Week (October 24 – 30)
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Published Oct 20, 2022
Johner Images/Getty Images
Shopping List
Produce
2 medium butternut squashes
3 large heads garlic
3 sweet potatoes
1 avocado
1 lime
2 leeks
4 small pie pumpkins (such as sugar pumpkins)
4 ounces baby kale or spinach
4 small acorn squash
1 sweet onion
1 lemon
1 bunch chives
1 bunch kale
1 bunch beets
1 bunch cilantro
1 bunch rosemary
4 bunches thyme
3 bunches sage
Meat
2 eggs
12 ounces pancetta or bacon
Four 8- to 10-ounce beef tenderloin steaks
One 3-pound whole chicken
Dairy
28 ounces whole milk
4 ounces grated Parmesan cheese
Shaved Parmesan cheese, for serving
12 ounces shredded white cheddar cheese
Crema, for serving
6 ounces fresh mozzarella cheese
12 ounces ricotta cheese
1 stick unsalted butter
2 ounces half-and-half or heavy cream
4 ounces shredded Monterey Jack cheese
Grains
12 ounces bucatini, spaghetti or linguini
1 pound short pasta
Canned and Packaged Goods
Pepitas, for serving
Dried cranberries, for serving
40 ounces vegetable or chicken broth
1 pound store-bought pizza dough
One 28-ounce can pumpkin puree
1 ounce panko breadcrumbs
Pantry Ingredients: extra-virgin olive oil, freshly ground black pepper, kosher salt, dried Italian herb seasoning, chili powder, cumin, bay leaf, smoked paprika, cayenne pepper, flaky sea salt, all-purpose flour, Dijon mustard, ground nutmeg, balsamic vinegar, honey
Monday: Butternut Squash Carbonara
Between the savory pancetta, creamy butternut squash and all that Parm, even picky eaters are no match for this autumn pasta. Serve the kids’ plates with apple cider (and yours with a glass of white wine).
Wednesday: Sweet Potato Cheese Fries
Little monsters will be psyched to see this unconventional meal hit the table. It couldn’t be cozier, thanks to oven-roasted sweet spuds and sharp cheddar cheese. Dried cranberries and pepitas up the fall factor even further.
Thursday: Pizza with Butternut Squash Sauce
This seasonal twist on a classic white pie is one for the books—since it starts with store-bought pizza dough, it’s not nearly as complicated to pull off as it seems. We’ll take crushed red pepper flakes on our slice, please.
Saturday: Macaroni and Cheese in Acorn Squash Bowls
Your guests will have no choice but to snap a pic for the ’Gram before digging in. That’s the power of using charming gourd bowls, but you can always skip them and substitute pre-cut squash to save time.
Taryn Pire is PureWow’s associate food editor. A former bartender and barista, she’s been writing about all things delicious since 2016, developing recipes, reviewing restaurants and investigating food trends at Food52, New Jersey Family Magazine and Taste Talks. When she isn’t testing TikTok’s latest viral recipe, she’s having popcorn for dinner and posting about it on Instagram @cookingwithpire.
