This month, please welcome back Aaron Hutcherson and his meal plans! Aaron is a regular contributor here on Our Site and the blogger behind The Hungry Hutch.
Hello, fall! Now that temperatures have cooled down a bit, I think it’s okay to turn on the oven more than once a week to make dinner.
And with the season in mind, I figured this week we could enjoy two of my favorite autumn foods: delicata squash and sweet potatoes.
While I’m sure you’re already very familiar with the latter, one of this week’s recipes is a great introduction to the beauty of the former. The colorful yellow and green exterior of delicata squash presents well on any plate, and it has a light, delicate squash flavor. If you’ve never tried it before you’re in for a treat.
With this roundup of recipes, I tried to include a little bit of something for everyone to enjoy while also exposing you to new ingredients and flavor profiles. Enjoy! (I mean, who doesn’t love fajitas?)
- New to Meal Planning? Start here! 10 Things to Know If You’re a First Time Meal Planner
- Looking for Previous Meal Plans? Here you go! (Plus all past meal plans!)
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Never had baked spaghetti? It's similar to lasagna except with different noodles. This version includes sweet Italian sausage and mushrooms, and the leftovers are great reheated for lunch throughout the week. Serve it with a simple Caesar salad.
I was first introduced to delicata squash a couple of years ago, and it's truly one of my favorites! Here, they're stuffed with pancetta, goat cheese, rice, and mushrooms. Skip the pancetta to make them vegetarian. When shopping for delicata squash, look for ones without a wax coating, which is not ideal because the skin is edible. Try to pick them up at the farmers market.
Shrimp and sweet potatoes may sound like a strange combination in these cakes, but there's a subtle sweetness to shrimp that plays well off the potatoes, jalapeños, cilantro, and spices in this recipe. Serve with tartar sauce and no-mayo coleslaw to make it a meal.
This certainly isn't your traditional pot roast. I love the North African ingredients used in this recipe – such as turmeric, ginger, cumin, cinnamon, and coriander – that really make it stand out. It goes great with couscous and glazed carrots.
You made it through the week, so let's celebrate with a mini fiesta! What I love about fajitas is that you just have to sauté the chicken and veggies, and then everyone gets to assemble it however they like. I'm a fan of flour tortillas, sour cream, guacamole, and some pickled jalapeños. If you’re feeling punchy, pair it with a classic margarita.