The First Dinner of Fall
Fall begins in the kitchen. Celebrate the season with a simple roasted butternut squash, mushroom, kale, and herb pasta, plus a look at what we're storing this week.
There's a moment every September when dinner starts to feel different.
The tomatoes are still hanging on. There may be a few peaches left on the counter. But suddenly, we're reaching for mushrooms, squash, hearty greens, and big handfuls of fresh herbs.
The oven comes back on.
Dinner gets a little warmer.
And the kitchen begins to smell like fall.
For the first day of the season, we're making something simple: Roasted Butternut Squash, Mushroom & Herb Pasta.
Nothing complicated.
Just good fall ingredients coming together for dinner.
Roasted Butternut Squash, Mushroom & Herb Pasta
You'll need:
1 medium butternut squash, peeled and cubed
8 ounces mushrooms, sliced
1 bunch kale, stems removed and roughly chopped
12 ounces pasta
2–3 cloves garlic, minced
A handful of fresh parsley
A few fresh sage leaves
Olive oil
Salt and pepper
Parmesan, for serving
A little pasta water
Make Dinner
Heat your oven to 425°F.
Toss the butternut squash with olive oil, salt, and pepper and roast until tender and beginning to caramelize around the edges.
While the squash roasts, cook your pasta according to the package directions, reserving a little pasta water before draining.
Sauté the mushrooms in olive oil until golden. Add the garlic and sage, followed by the kale, and cook just until the greens soften.
Add the pasta and roasted squash to the pan, tossing everything together with a splash of reserved pasta water and a little more olive oil if needed.
Finish with fresh parsley, Parmesan, salt, and plenty of black pepper.
Bring the whole pan to the table and let everyone help themselves.
That's our kind of fall dinner.
What We're Storing This Week
One of our favorite things about cooking with the seasons is watching the refrigerator change along with them.
This week, we're making room for:
Butternut squash and fall vegetables
Our Vegetable Bag is a kitchen staple for the vegetables we reach for throughout the week.
Mushrooms
The Mushroom Bag gives these delicate fall favorites their own place in the refrigerator.
Kale and hearty greens
Our Leafy Greens Bag helps create the right balance of moisture and airflow for the greens we're using in salads, soups, and dinners.
Parsley, sage, and fresh herbs
The Herb Bag keeps the herbs we cook with close at hand and ready for the next meal.
And for the first day of fall, we're adding a little something extra.
Orders over $100 will receive a free Herb Bag.
Because if there's ever a season for keeping fresh herbs nearby, this is it.
Welcome, Fall
There will be plenty of time for holiday meals and elaborate recipes.
The first dinner of fall doesn't need to be one of them.
A warm bowl of pasta.
Something fresh from the garden.
Everyone around the table.
That's enough to welcome a new season.