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

The weather outside may be cooling down, but these dinners will warm you right up!
Author:
Publish date:

Monday: Chicken, Biscuits 'n' Gravy Casserole

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

beef and 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

for saffron lovers: 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

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

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