Savor the start of the season by incorporating squash, apples, and pumpkins galore into your dinner plans.


Monday: Parsnip-Apple Soup

Parsnip-Apple Soup

Unsure what to do with the overabundance of apples you picked at the orchard? Try this warm, seasonal soup that's easy to toss together and even easier to enjoy.

Recipe: Try our Parsnip-Apple Soup

Tuesday: Rach's Brown Butter, Sage & Sausage Casarecce

brown butter sage and sausage casarecce with bowl of sea salt
Credit: Photography by Kate Mathis

Packed with fennel-flavored sausage and crispy, fried sage, this rich, indulgent meal will satisfy all your carb cravings.

Wednesday: Pumpkin Risotto with Saffron

for saffron lovers: pumpkin risotto

Skip the PSL and opt for a lusher pumpkin taste. Bits of pancetta balance the sweetness, while a sprinkling of nutmeg and saffron enhance the fall flavors.

Thursday: Pan-Seared Cod with Spinach & Roasted Fall Vegetables

Pan-Seared Cod with Spinach & Roasted Fall Vegetables

Light, flaky cod transitions to fall when accompanied by a helping of in-season sweet potato and acorn squash. Spinach ties the elements together, creating a healthy, satisfying ensemble.

Friday: Butternut Squash & Black Bean Chili

butternut squash black bean chili
Credit: Photography by Greg Dupree

Survive the first few chilly nights with an aptly-named dish that's chock-full of hearty beans, squash, peppers, and tomatoes. Prepare to be warmed from the inside-out!

Shopping List

For the parsnip-apple soup:

  • 1 onion, chopped
  • 2 tbsp. olive oil
  • 1 lb. parsnips, peeled and chopped
  • 4 cups vegetable stock
  • 1 apple, peeled, cored, and chopped
  • 4 tsp. heavy cream
  • 1 tsp. chopped fresh rosemary

For Rach's brown butter, sage & sausage casarecce:

  • 2 tbsp. olive oil
  • 1 lb. bulk sweet Italian sausage with fennel seeds
  • 4 cloves garlic, chopped
  • 1/2 cup white wine or chicken stock
  • Salt
  • 1 lb. casarecce pasta or other short-cut pasta
  • 6 tbsp. butter
  • 18 to 20 fresh sage leaves
  • 1 1/2 cups fresh ricotta
  • 1 cup grated Parmigiano-Reggiano
  • 1/2 cup fresh flat-leaf parsley, finely chopped
  • White pepper and a little freshly grated nutmeg (no more than 1/8 tsp. each)

For the pumpkin risotto with saffron:

  • 1 quart chicken stock
  • A generous pinch saffron (20-24 threads)
  • 3 tbsp. EVOO
  • 1/4 lb. pancetta, finely diced
  • 1 lb. pumpkin, or butternut squash, shredded on a box grater
  • 1 small rib celery, finely diced
  • 1 small carrot, finely diced
  • 1 small onion, finely diced
  • 2 large cloves garlic, grated
  • Salt and pepper
  • Freshly ground nutmeg
  • 1 1/2 cups arborio rice
  • 1/2 cup white wine
  • 3 tbsp. butter
  • 1/2 cup grated Parmigiano-Reggiano (a couple of handfuls)
  • Sliced sage, for garnishing

For the pan-seared cod with spinach & roasted fall vegetables:

  • 1 onion, cut into 2-inch pieces
  • 1 large sweet potato (about 1 lb.), peeled and cut into 2-inch pieces
  • 1 large acorn squash (about 1 lb.), peeled, seeded, and cut into 2-inch pieces
  • 8 cloves garlic, halved
  • 5 tbsp. olive oil
  • 5 oz. baby spinach (about 5 cups)
  • 1/2 teaspoon dried oregano
  • 4 cod fillets (6 oz. each)
  • 2 tbsp. flour

For the butternut squash & black bean chili:

  • 2 tbsp. avocado or olive oil
  • 6 scallions, sliced, dark-green parts reserved for garnish
  • 1 red bell pepper, seeded and chopped
  • 3 cloves garlic, finely chopped
  • 1/2 small butternut squash, peeled and chopped (about 3 cups)
  • 2 cups vegetable stock
  • 1 can (about 15 oz.) black beans, rinsed
  • 1 can (about 14.5 oz.) diced fire-roasted tomatoes
  • 1/3 cup bulgur
  • 2 tbsp. chili powder
  • 1 tbsp. finely chopped chipotle pepper in adobo sauce
  • Sour cream, for garnish