Weeknight Dinner Planner: Cruise Into October with these 5 Cozy Dinners

Monday: Chicken, Biscuits 'n' Gravy Casserole

What's cozier than biscuits and gravy? Biscuits and gravy casserole with chicken and cheese, that's what!

Recipe: Try our Chicken, Biscuits 'n' Gravy Casserole 

Tuesday: Beef & Barley Stew

Nothing warms you up on a chilly fall night quite like a stew. Barley and fire-roasted tomatoes put a new twist on the classic beef stew.

Recipe: Try our Beef & Barley Stew 

Wednesday: Pumpkin Risotto

Switch out the pumpkin for butternut squash if you prefer that flavor, but don't skip out on the saffron or white wine!

Recipe: Try our Pumpkin Risotto

Thursday: Seared Arctic Char with Lentil Salad

Fish, grains, veggies, and herbs make for a hearty and delicious fall weather meal. 

Recipe: Try our Seared Arctic Char with Lentil Salad

Friday: Butternut Squash Ravioli with Rosemary-Sage Butter

This salty-and-sweet dinner treat has become a fall favorite in recent years. It's the perfect comfort food to end the first week of October!

Recipe: Try our Butternut Squash Ravioli with Rosemary-Sage Butter

Shopping list

For the chicken, biscuits 'n' gravy casserole:

• 1 medium to large rotisserie chicken
• 7 tablespoons unsalted butter, plus more for greasing the dish
• 8 ounces white mushrooms
• 1 medium onion
• 2 celery ribs
• 2 tablespoons all-purpose flour
• 1 cup chicken broth
• 1 cup milk
• 1 teaspoon fresh lemon juice
• Salt and freshly ground pepper
• 3 garlic cloves
• 2 cups baking mix, such as Bisquick
• 1/2 cup shredded cheddar cheese

For the beef & barley stew:

• 1 pound lean ground beef
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 14 1/2 ounce can diced fire-roasted tomatoes
• 1 teaspoon oregano
• 6 cups beef broth
• 3 carrots
• 3 ribs celery
• 1/2 cup pearl barley
• 1/2 cup chopped flat-leaf parsley
• Salt and pepper

For the pumpkin risotto:

• 1 quart chicken stock
• a generous pinch saffron (20-24 threads)
• 3 tablespoons EVOO
• 1/4 pound pancetta
• 1 pound pumpkin or butternut squash
• 1 small rib celery
• 1 small carrot
• 1 small onion
• 2 large cloves garlic
• salt and pepper
• freshly ground nutmeg
• 1 1/2 cups arborio rice
• 1/2 cup white wine
• 3 tablespoons butter
• 1/2 cup grated parmigiano-reggiano (a couple of handfuls)
• sliced sage

For the seared Arctic char with lentil salad:

• 2 cans (15 to 15.5 oz. each) lentils
• 1 cup finely chopped red onion
• 1 cup chopped fresh parsley
• 8 tbsp. olive oil
• 2 tbsp. red wine vinegar
• 4 fillets arctic char (about 6 oz. each)

For the butternut squash ravioli with rosemary-sage butter:

• 1 butternut squash (about 1 3/4 lb)
• 1 egg
• 3/4 cup plus 2 tbsp parmesan, plus more for serving
• 2 teaspoons brown sugar
• salt and pepper
• 1 pound Egg Pasta Dough
• 6 tablespoons butter
• 1 tablespoon sliced fresh sage
• 2 teaspoons chopped fresh rosemary