In the fall, I love making cozy dishes like butternut squash soup with spiced pears (my kids love this) or simple lemon-herb roast chicken. I'm obsessed with this kale and Delicata squash salad (with lemony buttermilk dressing) - it's my go-to lunch lately, and I often add in chicken or cooked quinoa to make it extra-hearty. Finally, these pumpkin spice pancakes are a family favorite in October - I hope you enjoy them as much as we do!
If you want to get a head start prepping this weekend, I suggest making the soup ahead, as well as roasting the Delicata squash and prepping the kale for the salad in advance. This should take you around an hour total and will save you lots of time making dinner this week. Enjoy!
I am so excited to re-introduce a FREE version of Yellow Table Weekly on the blog! Each Friday, I'll share 5 seasonal recipes as cooking inspiration for the following week. Just click on the photos to access the recipes. Also, if you’d like to sign up for the newsletter, drop your email address below and you'll have the recipes emailed to you, as well as prep-ahead tips and my weekly blog post.