26 Recipes You Should Be Cooking This October

Tender shreds of chicken drumsticks and thighs make this brothy soup extra satisfying, while smaller-sized matzo balls make for easier eating.

It takes less than 45 minutes to make this one-pot soup, which is an ideal dinner for all the busy cooks out there. We like the fennel flavor of Italian sausage, but any chicken sausage works, too. 

This classic Thai tom kha gai soup gets its sweet-savory flavor from coconut milk, lemongrass, ginger, lime, fish sauce, chile paste, basil, and cilantro. It’s even better the next day after the flavors have had time to rest and meld together. Leftovers highly recommended.

Butternut squash is the key to a silky, October-appropriate soup like this one. Fresh corn kernels add a light crunch. We’ll take a bowl right now, please.

Serve this vegetarian version of traditional Mexican posole with all the toppings and sides—corn tortillas, cilantro leaves, sliced green onion, and crumbled cotija cheese

You don’t have to strictly stick to the ingredient list for this sweet, coconut-y curry. Once you get the proportions down, you can change up the main ingredients. Try eggplant or tofu instead of winter squash or toasted almonds instead of cashews.

We love this soupy stew for its warming effect and quick cook time (it only takes one hour!). It’s full of briny olives, just a bit of chile, and orange zest for a bright citrusy taste.

Chicken stew made with wine is a French classic—this herby version is made with white wine for a crisper flavor. Have a baguette ready for dunking.

Make this stew as an excuse to use up some pantry staples like canned beans and tomatoes. Odds are you have most of this vegetarian curry’s necessary spices (cumin, mustard seeds, curry, and cayenne) hiding in your kitchen, too.

Tartine Bakery’s sweet potato cake uses roasted, puréed sweet potato for a soft, moist crumb and a slight spiciness that feels like the perfect fall dessert. 

A mix of spices, coconut sugar, and just enough bourbon make this three-layered butternut squash cake a knockout. 

This is exactly the kind of pie you want to come home to at night. Cinnamon and lemon bring out the fruitiness of persimmons, and thick pie crust gives it a satisfying crunch.

A 5-ingredient dessert that is surprisingly low-lift, this sweet butternut squash recipe isn’t complete without warm, buttered walnuts and a scoop of crème fraîche on top.

Do you like creamy fillings and buttery, flaky crust? Same. That’s why we keep making this savory kabocha leek tart year after year.

Chef Josef Centeno shares this recipe for Tex-Mex style cauliflower in his new cookbook, Amá. You can also just make the cilantro-pecan pesto to use throughout the week.

Is there a better time to eat a plate of winter squash, ancient grains, and mustard greens than a chilly October evening? 

If you have 40 minutes on the clock to make a fulfilling dinner, try these tender potatoes and carrots. Simply roast them and toss with thyme and butter for a rustic, French take on veggies.

There’s nothing wrong with simple. Case in point: these roasted parsnips, which are mildly sweet like carrots but starchy like potatoes.

The garam masala (an Indian spice blend that typically includes black pepper and a mix of sweet and savory spices) in this Brussels sprouts, butternut squash, and lentils dish fills your kitchen with a better fragrance than any pumpkin candle ever could.

The skin of delicata squash is tender when roasted and very flavorful, so try it along with the flesh. Pomegranate and pumpkin seeds add a sweet, nutty crunch on top.

A hearty chicken pasta like this one is meant for sharing. Roast a chicken if you have time, or buy an organic, roasted chicken from the butcher or supermarket.

Smooth, eggy pappardelle noodles get the VIP treatment with roasted potatoes, peas, and bite-sized grass-fed beef meatballs. 

The solution to fresh pesto when basil isn’t in season anymore? This walnut version made with peppery arugula. 

Don’t get scared off by the mention of anchovies—they mostly work to add a salty, umami effect (rather than fishy) for most dishes, including this pasta. Chiles add spark to this sauce, and toasted bread crumbs add crunch.

Crunchy kale and puréed squash are layered between sheets of pasta and tangy tomato sauce for a lasagna to make when you don’t feel like eating meat.

A pair of Sunset readers submitted this pasta recipe to us and it’s still one of our favorite spicy sausage dishes to cook. You can use mild sausage instead if you’re not a fan of heat.