Everywhere I turn, friends seem to be goingapple pickingand heading to thepumpkin patch. Clearly, fall is here in full force. And that means all I want to cook are squash, apples, kale, pears, and all the other warm, autumnal ingredients. But since it's still so lovely out this time of year, I don't want to spend all day at the stove. Lucky for me, thanks to skillet-roasting and quick-braising techniques, there are plenty of ways to get hearty fall dinners on the table quickly. With this weekly meal plan, you can do it all week long.
Monday: A Simple Squash Pasta
很容易和地去周一无肉ing delicata squash, which doesn't even have to be peeled. Slice it into coins, then pan-roast the squash in brown butter for a simple and delicious pasta dinner. The whole thing comes together quickly; while the squash cooks, toss together a side salad and dinner is done. Pick up extra delicata squash, which you can cut into half-moons now for Thursday's dinner.
Tuesday: Cider-Braised Chicken
I can't get enoughapple ciderthis time of year. Use it in combination with mustard to make braised chicken in this cozy fall dinner. Turn your apple haul into a side dish by thinly slicing them, then cooking with kale for the perfect autumnal combo. And while you're at it, braise extra kale for tomorrow night's dinner.
Wednesday: All About the Pumpkin Seed Vinaigrette
Although delicata is certainly myfavorite fall squash (so easy! so delicious!), kabocha squash is another winner this time of year. You can use either for this recipe—the skins of both are thin and edible—as well as acorn or butternut. The squash roasts in the oven while the juicy pork chops get pan-seared. But the star of the dish is the tangy pumpkin seed vinaigrette. You'll also want to drizzle it over yesterday's leftover braised kale, served on the side; braised greens get better with age (#protip).
Thursday: Sheet-Pan Chicken Thighs
Still following the weekly meal plan? Then you've got extra delicata squash slices you prepped on Monday night, right? Use them tonight for this super-simpleroasted squash and Brussels sprout salad. It's the perfect side to go along with aclassic roast chicken; they both cook at 400°F, which means you can toss them in the oven together, drink a glass of wine and unwind, and then enjoy dinner.
Friday: Apples & Sausages
TGIF! Go easy on yourself with and use the rest of your haul of apples with this easy sausage and apple dinner. Halving the apples and pan-roasting them gives a pretty presentation, and white wine and vinegar add tang to the sauce. And since it's Friday, go ahead and treat yourself to dessert. Thissimple pear tarttakes 10 minutes to assemble (you can also use apples if you prefer to keep things all apple, all the time); let it bake while you eat dinner, and dessert will be ready to go when you want it.
