The autumn equinox is on September 23, meaning we’re just days away from the official start of fall. To celebrate, we’ve rounded up seven simple, satisfying dinners to cook this week that star the seasonal produce you’ve been dreaming of since last year. We’re talking sweet potatoes, squash, apples, Brussels sprouts and more. Read on to get your sweater season fix a few days early.
Here’s What to Cook Every Night This Week (September 18 – 24)
3 sweet potatoes
2 medium onions
10 garlic cloves
1½ pounds Brussels sprouts
1 red onion
3 cups peeled, cubed pumpkin (or 1 pumpkin)
1 large Japanese eggplant
1 medium butternut squash
2 bunches cilantro
1 bunch rosemary
2 bunches kale
1 bunch thyme
1 bunch chives
2 pounds bone-in, skin-on chicken thighs
4 ounces pancetta
4 ounces shredded cheddar cheese
Mexican crema, for serving
1 stick unsalted butter
7 ounces goat cheese
One 10- to 12-ounce block feta cheese
28 ounces whole milk
2 ounces heavy cream
4 ounces grated Parmesan cheese
Shaved Parmesan cheese, for serving
Pita, for serving
6 ounces polenta
7 ounces millet
12 ounces bucatini
Canned and Packaged Goods
Pepitas, for serving
Dried cranberries, for serving
2 sheets frozen puff pastry
Two 15-ounce cans chickpeas
One 14-ounce can pureed tomatoes
Pantry Ingredients: extra-virgin olive oil, chili powder, cumin, kosher salt, freshly ground black pepper, all-purpose flour, allspice, honey, crushed red pepper flakes, nonstick cooking spray, Dijon mustard, ghee, harissa paste
Monday: Sweet Potato Cheese Fries
Bring on the coziest, cheesiest feels with these decked-out sweet spuds, topped with melted cheddar, sliced avocado, tangy crema and cilantro. Most importantly, they’re also topped with crunchy pepitas and tart dried cranberries for a fall-inspired finishing touch.
Tuesday: Goat Cheese, Apple and Honey Tarts
Sweet, savory and downright elegant, these tarts are just right for serving with a bed of dressed greens. Use crisp, sweet apples that are prime for eating raw and will hold up in the oven, like Braeburns or Galas.
Wednesday: Baked Feta with Garlicky Kale and Chickpeas
A one-pan dinner that’s mostly cheese? Now we’re talking. Feel free to substitute the chickpeas with cannellini beans if you’d prefer, or play up their nuttiness by drizzling the whole skillet with tahini.
Friday: Pumpkin Polenta
Japanese eggplant is long, thin, supremely tender and more intensely flavorful than the bulbous eggplant you’re used to. Here, it unites with millet, onion, garlic, harissa paste and a few pantry staples to create a grain bowl worth cozying up with on the couch.
Sunday: Butternut Squash Carbonara
Consider this pasta the edible equivalent of your chunkiest, warmest sweater. The carbonara sauce starts with pancetta (or bacon) fat, which infuses every drop with intensely salty, savory flavor. The shaved Parm on top is just a bonus.