When days grow shorter and the air cools, slow, simple dinners bring comfort. Before the rush of the holidays, creamy soups, baked pastas, and one-pan meals make weeknights feel calm and cozy.
Roasted butternut squash pasta: Roasted squash purees into a silky sauce with garlic, onion, cream, and parmesan, finished with a pinch of nutmeg. It’s hearty yet light.
Ingredients: 1 medium butternut squash (about 2 lb), 2 tbsp olive oil, 3 garlic cloves, ½ small onion, 1 cup heavy cream, ½ cup grated parmesan, 12 oz fettuccine or penne, salt, pepper, nutmeg.
Method: Roast cubed squash at 400°F (200°C) for 25–30 minutes until soft. Sauté onion and garlic in olive oil, then blend with squash, cream, and cheese until smooth. Toss with cooked pasta and season to taste. Prep: 15 min. Cook: 30 min.
Chicken and wild rice soup: A thick, creamy soup with tender chicken, chewy wild rice, and sweet carrots, celery, and onions. A splash of cream makes it silky and comforting.
Ingredients: 2 cups cooked chicken, ¾ cup wild rice, 1 carrot, 1 celery stalk, ½ onion, 2 tbsp butter, 3 cups chicken broth, 1 cup milk or cream, salt, pepper.
Method: Sauté chopped vegetables in butter until soft, add broth and rice, simmer 20 minutes. Stir in chicken and milk, warm gently. Prep: 15 min. Cook: 40 min.
Pumpkin-spinach lasagna: Layers of pumpkin puree, ricotta, spinach, and mozzarella make a lighter, cozy lasagna. The pumpkin’s sweetness balances the cheeses.
Ingredients: 9 lasagna noodles, 2 cups pumpkin puree, 1½ cups ricotta, 2 cups mozzarella, 2 cups spinach, ½ tsp nutmeg, salt, pepper.
Method: Mix pumpkin with nutmeg and ricotta. Layer noodles with pumpkin mixture, spinach, and mozzarella. Bake at 375°F (190°C) for 35–40 minutes until bubbly. Prep: 20 min. Cook: 40 min.
Beef and barley stew: An old-fashioned stew with tender beef, carrots, potatoes, and nutty barley. It simmers until thick and richly flavored; parsley brightens it at the end.
Ingredients: 1 lb beef stew meat, 3 carrots, 2 potatoes, ½ cup barley, 1 onion, 4 cups beef broth, 1 tbsp tomato paste, salt, pepper.
Method: Brown the beef, add chopped vegetables and tomato paste, then stir in broth and barley. Simmer about 1 hour until thick. Prep: 15 min. Cook: 1 hr 15 min.
Baked mac and cheese: A creamy cheese sauce made with sharp cheddar and Gruyère coats elbow macaroni, topped with breadcrumbs that turn golden and crunchy.
Ingredients: 12 oz elbow macaroni, 2 tbsp butter, 2 tbsp flour, 2 cups milk, 1½ cups shredded cheddar, ½ cup shredded Gruyère, ½ cup breadcrumbs, salt.
Method: Make a roux with butter and flour, whisk in milk, then stir in cheeses. Mix with cooked pasta, top with breadcrumbs, and bake at 375°F (190°C) for 20–25 minutes. Prep: 15 min. Cook: 35 min.
Maple-mustard salmon with roasted carrots and parsnips: Salmon glazed with maple and Dijon caramelizes in the oven; roasted root vegetables make a sweet, earthy side. A squeeze of lemon balances the glaze.
Ingredients: 4 salmon fillets, 2 tbsp maple syrup, 1 tbsp Dijon mustard, 2 cups chopped carrots and parsnips, 1 tbsp olive oil, salt, pepper.
Method: Toss vegetables with oil and roast at 400°F (200°C) for 20 minutes. Brush salmon with glaze and bake 12–15 minutes more. Prep: 10 min. Cook: 30 min.
Sausage, sweet potato, and onion one-pan: Savory sausage with sweet potatoes and onions makes a colorful, filling skillet dinner. Stir in spinach at the end for freshness.
Ingredients: 2 sausages (about 8 oz), 2 medium sweet potatoes, 1 onion, 2 cups spinach, 1 tbsp olive oil, salt, pepper.
Method: Brown sausage, remove, then cook diced sweet potatoes and onion until tender. Return sausage and add spinach to wilt. Prep: 10 min. Cook: 25 min.
Chicken baked in creamy mushroom sauce: Chicken breasts bake under a rich mushroom sauce that turns silky and golden. Serve with mashed potatoes or buttered noodles.
Ingredients: 4 chicken breasts, 2 tbsp butter, 1 cup sliced mushrooms, ½ cup cream, ½ cup chicken broth, 1 tbsp flour, salt, pepper.
Method: Brown chicken and set aside. Sauté mushrooms in butter, stir in flour, broth, and cream to form a sauce. Pour over chicken and bake at 375°F (190°C) for 25–30 minutes. Prep: 10 min. Cook: 35 min.
Roasted squash risotto: Creamy Arborio rice stirred with roasted squash and parmesan becomes a comforting, golden risotto. Slow stirring rewards you with a silky texture.
Ingredients: 1 cup Arborio rice, 2 cups roasted squash cubes, 4 cups warm broth, 2 tbsp butter, ½ cup parmesan, salt, pepper.
Method: Sauté rice in butter, add warm broth a little at a time, stirring until absorbed. Fold in squash and cheese. Prep: 10 min. Cook: 35 min.
Turkey meatloaf with cranberry glaze: A lighter meatloaf made with ground turkey and topped with a tangy cranberry-ketchup glaze. Juicy and a bit festive.
Ingredients: 1 lb ground turkey, ½ cup breadcrumbs, 1 egg, 1 small onion, ½ cup cranberry sauce, 1 tbsp ketchup, salt, pepper.
Method: Mix turkey with breadcrumbs, egg, and chopped onion, shape into a loaf, and spread the cranberry-ketchup mixture on top. Bake at 375°F (190°C) for 45 minutes. Prep: 10 min. Cook: 45 min.
Pumpkin and chickpea curry: A warm, spiced curry where pumpkin puree and coconut milk create a silky sauce, and chickpeas add protein. Serve with rice.
Ingredients: 1 cup pumpkin puree, 1 can chickpeas, 1 cup coconut milk, 1 tbsp curry powder, 1 garlic clove, 1 tbsp oil, salt.
Method: Sauté garlic in oil, add pumpkin and curry powder, then stir in chickpeas and coconut milk. Simmer 15 minutes. Prep: 5 min. Cook: 20 min.
Sweet potato gnocchi with brown butter and sage: Soft gnocchi made from sweet potatoes tossed in nutty brown butter and crispy sage leaves. Finish with parmesan for extra flavor.
Ingredients: 1 cup mashed sweet potato, 1 egg, 1½ cups flour, 3 tbsp butter, 6 sage leaves, salt, parmesan.
Method: Mix sweet potato, egg, and flour into a dough, roll and cut into pieces. Boil until they float, then toss in brown butter with sage. Prep: 20 min. Cook: 20 min.
Slow-cooker beef stroganoff: Beef, mushrooms, and onions cook low and slow in a creamy sauce until everything is tender and rich. Stir in sour cream before serving and serve over noodles or rice.
Ingredients: 1 lb beef stew meat, 1 cup mushrooms, ½ onion, 1 cup sour cream, 1 cup beef broth, 1 tbsp flour, salt, pepper.
Method: Combine meat, mushrooms, onion, broth, and flour in a slow cooker. Cook on low 6–7 hours, then stir in sour cream before serving. Prep: 10 min. Cook: 6 hours.
