This week is all about that in-between fall feeling — some days still warm enough for tacos on the patio, some days practically begging for something cozy and pumpkin-y. We've got a little bit of both. The butternut squash carbonara is the kind of "fancy made easy" meal that makes a Tuesday feel special (frozen squash and garlic powder totally encouraged). The steak tacos are one of our most-made recipes for a reason, and we're telling you to double the batch on purpose — Thursday's sheet pan nachos are basically a victory lap for your leftovers. And because breakfast-for-dinner is a sacred tradition in this family, pumpkin pancakes make an appearance too. We even snuck in a prep-ahead snack so you've got something to grab besides the pantry chips by Wednesday afternoon. As always: use what you've got, sub what you need to, and don't stress about the parts that don't matter.
DINNER #1: Butternut Squash Carbonara | Total time: 30 minutes | Serves: 6
Carbonara is one of our favorite ways to mix up dinner seasonally, and still keep a familiar base. This butternut squash carbonara is a treat of a fall variety and everyone we recommend it to tells us that it feels like a fancy meal that you can still make on a weeknight! The recipe can look a bit involved, so make sure you check the notes for ways to make it easier!
Notes:
Make it easier: Buy frozen butternut squash, so that you don’t have to peel and chop. You can totally use garlic powder instead of chopping garlic and dried thyme (or leave it out), just lay the bacon over the veggies and drizzle the bacon with hot honey (add rosemary if you want), Once the bacon is cooked and the squash is soft, you can set the bacon aside. Toss the squash in a bowl and use an immersion blender to puree it, if you have one.
Fall Meal Plan #3
Butternut squash carbonara, double-batch steak tacos, and a pumpkin snack to get you through the week
