Here’s What to Cook Every Night This Week (October 23 – 29)

Produce
2 lemons
8 garlic cloves
1½ pounds Brussels sprouts
2 red onions
One 1½- to 2-pound winter squash (such as red kuri, kabocha or
acorn)
3 cups peeled, cubed pumpkin
1 yellow or orange bell pepper
1 lime
1 avocado, for serving
Cherry tomatoes, for serving
4 small acorn squash
1 sweet onion
3 ounces arugula
One 3- to 4-pound cheese pumpkin
1 leek
1 large bunch rosemary
2 bunches thyme
1 bunch cilantro, for serving
1 bunch scallions, for serving
1 bunch sage

Meat
2 pounds bone-in, skin-on chicken thighs (about 4 medium thighs)
3 ounces prosciutto

Dairy
2 sticks unsalted butter
10 ounces full-fat Greek yogurt
40 ounces whole milk
2 ounces heavy cream
4 ounces grated Parmesan cheese
Sour cream, for serving
8 ounces shredded white cheddar cheese, plus more for serving
4 ounces shredded Monterey Jack cheese
9 ounces ricotta cheese
3 ounces crumbled blue cheese

Grains
6 ounces polenta
1 pound short pasta

Canned and Packaged Goods
1 ounces raw pistachios
Chipotles in adobo
20 ounces low-sodium vegetable broth
One 14-ounce can black beans
One 14-ounce can kidney beans
One 14-ounce can pinto beans
One 14½-ounce can fire-roasted diced tomatoes
One 4-ounce can diced green chiles
Fritos or tortilla chips, for serving
2 ounces panko breadcrumbs
Instant yeast
4 ounces pumpkin puree
24 ounces chicken or vegetable stock

Pantry Ingredients: nonstick cooking spray, extra-virgin olive oil, Dijon mustard, whole-grain mustard, honey, kosher salt, freshly ground black pepper, ground cumin, ground turmeric, ground cinnamon, crushed red pepper flakes, flaky sea salt, chili powder, cocoa powder, brown sugar, smoked paprika, dried oregano, all-purpose flour, ground nutmeg, balsamic vinegar

It’ll become a game day staple in your house at first bite, trust. To make it in your slow cooker, sauté the vegetables and spices in a pan, add the tomatoes to deglaze, then transfer with the rest of the ingredients to the Crockpot and cook for four hours on high. Ta-da.