Weekly Meal Plan: Easy Autumn Eats

My (and I think everyone elses) favourite cooking and eating season is here: hello autumn! It is time for all things squash, mushroom and sage to take over our kitchens as we settle into cosy dinners and a wonderful falling leaves-like colour palette on our plates. Say hello to five easy, weeknight recipes (as well as lots of autumnal preserving and baking project ideas for the weekend) full of autumn flavours to take us into October.

Monday: Slow Roasted Tomato & Squash Soup with Homemade Garlic Bread

Make this delicious and cosy soup with early squash and the last of the home grown tomatoes for the ultimate #MeatFreeMonday: bonus points if you make a big batch to either freeze or enjoy for lunch throughout the week.

Tuesday: One Pan Sweet Israeli Chicken

Sweet potato, dates and shallots, all cooked in a spiced red wine sauce are what makes this one pan chicken number super special, serve it with a big pile of herby, wholemeal couscous to soak up all of that delicious sauce.

Wednesday: Slow Cooker Sausage & Butter Bean Casserole

Congratulations, you’ve made it to Wednesday! Get ahead and treat yourself with what is one of my most made recipes on this site (by me I mean) that we make at least once a month in the cooler months. Sausage casseroles with fat butter beans and smoky bacon lardons are always a win, and do remember the crusty bread for all those delicious juices!

Thursday: Creamy Squash Pasta with Crispy Bacon & Sage

Nothing screams autumn like a big bowl of pasta coated in a rich, creamy, naturally vegan squash sauce: you can keep this plain, made with any squash or pumpkin you want, but I do love the little optional extras to scatter on top: bacon bits, crispy sage and lots of parmesan shavings.

Friday: Easy Mixed Mushroom Risotto

Okay so this stunning mushroom risotto does take an hour to make, but it is a Friday night so I recommend you chill the wine you’re going to use and enjoy a nice glass of it while you stir slowly and unwind from the week that has just past. You know me, I love a good risotto packed with seasonal flavours but what I particularly love about this one is that it relies on dried mushrooms for depth and chestnut mushrooms for texture, making it much more affordable to make than your average mushroom dish, say than my Easy Mushroom Pappardelle.

A few little kitchen projects to enjoy over the weekend: How To Make Sloe Brandy, How To Make Sloe and Damson Gin, How To Make Damson Jam, Toasted Hazelnut Dark Chocolate Chip Cookies, Autumn Spiced Maple Frosting Mini Doughnuts, Super Simple 3-Step Chocolate Brownies, Autumn Praline Loaf Cake, Easy Apple & Cinnamon Hand Pies, American Chocolate Chip Cookie Squares.

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