These warm-and-cozy dinners are so good, you may just prefer them over the kids' Halloween candy!

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Monday: Chicken & Butternut Bake

Chicken & Butternut Bake

Baked chicken and creamy butternut squash are scary good together. Just add stuffing and creme fraiche to complete this cozy fall dish.

Recipe: Try our Chicken & Butternut Bake

Tuesday: Farro & Sausage Stew

farro & sausage stew

You can't go wrong with stew on a chilly fall night, and this lightened-up version is just what you're craving right now.

Recipe: Try our Farro & Sausage Stew

Wednesday: Rachael's Quick Pumpkin Mac & Cheese

pumpkin mac and cheese topped with chives
Credit: Photography by Kate Mathis

Pumpkin mac is sure to keep the kids full and warm through a night of trick-or-treating, and you'll wanna grab seconds while they're out collecting candy!

Recipe: Try Rachael's Quick Pumpkin Mac & Cheese

Thursday: Shrimp, Mexican Chorizo & Pineapple Tacos with Tequila & Lime

shrimp mexican chorizo pineapple tacos with tequila lime
Credit: Photography by Joseph De Leo

Celebrate Dia de los Muertos with a colorful, Mexican-inspired dinner.

Friday: Southwestern Kale & Sweet Potato Salad

Southwestern Kale & Sweet Potato Salad

Add some greens back into your diet after munching on candy all week! Sweet potatoes and toasted pumpkin seeds make this the perfect salad for fall.

Shopping list

For the chicken & butternut bake:

  • 3 shallots
  • 4 tablespoons butter
  • 1/3 cup creme fraiche
  • 1/3 cup chicken stock
  • 2 pounds boneless, skinless chicken breasts
  • 20 thin half- moon slices butternut squash
  • 1 1/2 cups herb stuffing mix
  • Chopped parsley

For the faro & sausage stew:

  • 1 cup whole-grain (not pearled) farro
  • 2 tablespoons EVOO
  • 8 ounces hot Italian sausage (about 2 links)
  • 4 cloves garlic
  • 5 cups chicken stock
  • 1 bunch kale
  • 1 teaspoon chopped fresh thyme leaves
  • Salt and pepper
  • 2 tablespoons grated pecorino-romano

For the pumpkin mac & cheese:

  • Salt
  • 1 lb. macaroni, medium pasta shells, or elbow pasta
  • 4 tbsp. butter
  • 4 tbsp. flour
  • 2 cups whole milk
  • 1 can (14.5 oz.) pure pumpkin
  • 1 tsp. (about 1/3 palmful) granulated garlic
  • 1 tsp. (about 1/3 palmful) dry mustard
  • 1/4 tsp. cayenne
  • White pepper and a little freshly grated nutmeg (no more than 1/8 tsp. each), to taste
  • About 3 cups freshly grated yellow cheddar (3/4 lb.)
  • 2 oz. (about 1 cup) freshly grated Parmigiano-Reggiano
  • Finely chopped chives

For the tacos:

  • 2 tbsp. olive oil
  • 3/4 lb. fresh (Mexican) chorizo
  • 3/4 lb. medium shrimp
  • Salt and pepper
  • 1/4 fresh pineapple
  • 1 bunch spring onions or scallions
  • 2 jalapeños
  • 1/3 cup (a handful) cilantro or parsley
  • 2 cloves garlic
  • 2 shots (3 oz.) silver tequila
  • 2 limes
  • 12–16 6-inch corn tortillas
  • Shredded white or red cabbage
  • Hot sauce, preferably Green Tabasco or Frank's RedHot

For the kale & sweet potato salad:

  • 5 tablespoons olive oil
  • 1 pound sweet potatoes
  • 1 bunch kale
  • 1 tablespoon fresh lime juice
  • 3/4 teaspoon ground cumin
  • 2 tablespoons pepitas