What to Cook This Weekend

11 Recipes That Are All About the Pumpkin (and Apples) (and Everything Fall)

What's cooking this weekend? Breakfasts, lunches, and dinners that lean into the best fall produce.
A rectangular puff pastry tart topped with halved deeplycaramelized apples over sliced almonds. Left third of the tart...
Photo by Michael Graydon & Nikole Herriott, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich

It's the middle of October and we're granting you full permission to cook only recipes that include pumpkin and apples and wild mushrooms for the remainder of the season. Start your weekend with a super-comforting chicken and potato gratin and end it with a flaky apple tart. While you're at it, throw in some creamy pasta and a cookie-like cake too. When everything is uncertain, there's comfort in the kitchen.

  • Photo of chicken gratin on a serving dish with a spoon two glasses of white wine and a plate on the side.
    Photo by Joseph De Leo, Food Styling by Micah Marie Morton
    1/11

    Chicken and Potato Gratin With Brown Butter Cream

    In this soothing new recipe from Epi contributor Christian Reynoso, bone-in chicken thighs and drumsticks gently cook with herbs in a creamy brown butter sauce, then get topped with crunchy homemade breadcrumbs. Little halved potatoes brown with the chicken, so all you need is a crisp green salad on the side.

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  • Photo by Michael Graydon & Nikole Herriott, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich
    2/11

    Glazed and Flaky Apple Tart

    Halved apples (that's right, no slicing or dicing) roast with brandy and maple syrup, then get arranged on a pastry base with almond streusel to add crunch and absorb any excess juice.

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  • Photo by Marcus Nilsson, Prop Styling by Amy Wilson, Food Styling by Frances Boswell
    3/11

    Creamy Pasta With Crispy Mushrooms

    Here's your chance to use all the wild mushrooms you can find. We love this with feathery maitakes and meaty oysters—but whichever kind you choose, give them a quick sear to get them crispy before adding them to the creamy pasta sauce.

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  • Photo by Alex Lau, Food Styling by Sue Li
    4/11

    Butternut Squash, Coconut, and Ginger Muffins

    In this riff on Morning Glory muffins, we use grated butternut squash in place of carrot—and a combination of coconut, ginger, and a brown sugar for the crystalline crust.

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  • Photo by Joseph De Leo, Food Styling by Anna Stockwell
    5/11

    Creamy Squash Risotto With Toasted Pepitas

    Silky miso and a paprika-spiced squash purée makes this risotto hearty and satisfying. We highly recommend doubling (or tripling) the purée to use it in other meals throughout the week: Stir it into soup, serve it as a side, or turn it into a pasta sauce.

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  • Photo by Marcus Nilsson, Prop Styling by Amy Wilson, Food Styling by Frances Boswell
    6/11

    Roast Fish With Curry Butter

    With this slow-roasting method, flaky white fish turns all buttery and luxurious. You'll give the vegetables a head start in a hot oven before turning the heat way down, laying the fish on top, and letting everything finish cooking together.

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  • Photo by Marcus Nilsson, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich
    7/11

    Charred Sweet Potatoes With Hot Honey Butter and Lime

    Mixing hot sauce with butter results in a spicy, creamy spread that’s perfect for melting on top of burnished sweet potatoes.  A drizzle of pumpkin seed oil adds depth and texture, while a squeeze of lemon keeps things bright. Got more sweet potatoes to use up? We have a few ideas.

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  • Photo by Chelsea Kyle, Prop Styling by Nathaniel James, Food Styling by Anna Hampton
    8/11

    Pumpkin and Cookie-Butter Sheet Cake With Toasted Meringue

    This cookie-cake mashup is buttery, dense, and moist all at the same time. A light and fluffy meringue cuts through the richness.

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  • Photo by Chelsea Kyle, Food Styling by Katherine Sacks
    11/11

    Cheesy Delicata Squash and Kale Casserole

    Thinly sliced squash, kale, and plenty of ricotta cheese combine to create this hearty lasagna-like casserole. Quick-pickled raisins add brightness; hazelnuts bring the crunch.

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