There’s a point every September when summer begins to feel like it’s packing its bags. The evenings get cooler. The light changes. Suddenly, a salad doesn’t seem quite as satisfying for dinner.
At the same time, it’s not exactly soup-and-sweater weather. Some afternoons are still warm. There are plenty of days when a lighter meal still sounds better.
That’s what makes this time of year so good for cooking. There’s a little bit of summer left hanging around, but fall ingredients are starting to show up, too. You’ve got more options, so no dinners need to become repetitive.
These three dishes fit right into that sweet spot.
1. Roast Butternut Squash Risotto
A tray of butternut squash roasting in the oven is a pretty good sign that fall has arrived.
The squash gets soft in the middle and nicely browned around the edges, with those little caramelized bits that are using the first to disappear from the pan. Stir it into risotto and it gets even better.
The rice should be creamy. But it should still have a little bite, with the squash mixed through in soft, sweet pieces. Parmesan adds plenty of savory flavor, while butter and fresh sage make the whole thing smell incredibly.
It’s a simple dinner, but it feels like the sort of meal that deserves to be eater slowly, to be enjoyed. This is preferable with some crusty bread and a glass of something nice.
2. Braised Oxtail Stew
Some meals are worth waiting for. Braised oxtail is definitely one of them.
There’s not much rushing involved. The meat needs to be browned. The vegetables need a little time to soften. Then the whole thing can sit on the stove for hours while the flavor develops.
That long cooking time is what makes the dish. The oxtail becomes incredibly tender. The broth turns rich and full of flavor. By the time it’s ready, the entire kitchen smells like dinner has been cooking all day – which, technically, it has.
If this is a new dish to try, an oxtail braised recipe will help with the basics.
Serve it over mashed potatoes, and there’s not much else needed. Maybe some bread to catch the extra sauce. Actually… definitely some bread!
3. Southwestern Sweet Potato Salad
Not every fall meal needs to be heavy, though.
Sweet potato salad is a good option for those days when it’s still warm enough to get outside by there’s a definite hint of fall in the air. Roast the sweet potatoes until they’re browned and slightly crisp. You can then toss them with black beans, corn, red onion, and whatever fresh herbs happen to be on hand.
The dressing is where things get interesting. Certain flavors – like that created by lime juice, cumin, olive oil, and a little chili – give the salad plenty of punch. This keeps the sweetness of the potatoes from becoming too much as well.
A few slices of avocado on top never hurt, either.
This works as a side dish, but it’s filling enough to be lunch or dinner on its own. It’s also one of those dishes that tastes just as good sitting at room temperature – and this is so handy when dinner happens a little later than planned.
To conclude, the best thing about the change of seasons is that there’s no need to rush it. Summer favorites can still linger while fall ingredients slowly make their way onto the menu – as shown above.