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We’ve finally hit the fall cool down. Earlier this week, it felt like we were in the dog days of August, but man did that cold front slap us like my mom used to slap me when I talked back to her!

It’s only fitting, then, that we get into the comfort food recipes that we all love. Casseroles, hot dishes, pastas, soups. Hearty, warm dishes that keep us cozy when the temperature drops.

Here’s some of my favorite  cozy dishes for this fall, with a few I’m excited to let our exchange student try (although he seems to be offended by any pasta that isn’t red sauce or pesto-based!)

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BUFFALO CHICKEN SLOPPY JOES

2 tbsp. unsalted butter

1 medium yellow onion, chopped

2 medium carrots, peeled and chopped

3 stalks celery, chopped

1 1/2 tsp. kosher salt, plus more to taste

1 tsp. ground black pepper

3 cloves garlic, finely chopped

2 lb. ground chicken

1 8-ounce can tomato sauce

1/2 c. buffalo sauce

2 tbsp. honey or brown sugar

2 tbsp. Worcestershire sauce

8 hamburger buns

Crumbled blue cheese, for serving 

Ranch dressing, for serving

Blue cheese dressing, for serving

In a large skillet or Dutch oven, melt the butter over medium-high heat. Add the onion, carrot, celery, salt, and pepper. Cook until the vegetables are softened but not browned, 3 to 4 minutes. Add the garlic and cook until fragrant, 30 seconds. Add the ground chicken and cook until the meat is crumbly and no longer pink.

Add the tomato sauce, buffalo sauce, honey, and Worcestershire, stirring well to combine. Simmer until heated through, tasting for salt.

Serve sloppy joe filling hot on hamburger buns with crumbled blue cheese and ranch or blue cheese dressing.

Slow cooker reheat instructions: Allow the filling to cool completely before transferring it to an airtight container and storing it in the refrigerator. At least 2 hours before it’s time to eat, place the filling into the crock of a slow cooker and heat on low, stirring occasionally, until hot, 1 to 2 hours.

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If you’re like me and sometimes wonder what you can do with butternut squash, here’s a great recipe to use up the fall fare!

CREAMY BUTTERNUT SQUASH PASTA

1/4 c. salted butter 

2 tbsp. olive oil 

1 c. walnuts, chopped

3 cloves garlic, chopped

1 tbsp. chopped sage, plus more for garnish

6 c. cubed butternut squash (about 30 oz. cubed)

1 tsp. kosher salt, plus more for pasta water

1/2 tsp. ground black pepper, plus more to taste

2 c. chicken broth

1/4 c. heavy cream

1 lb. penne pasta

1/2 c. grated parmesan cheese, plus more serving

Place the butter in a medium pot (with a lid) over medium heat. Let melt, then add the olive oil and walnuts. Cook until the walnuts are lightly toasted and the butter is golden brown, 2 to 3 minutes. Use a slotted spoon to transfer the walnuts to a paper towel lined plate.

Add the garlic and sage to the pot and cook briefly until golden and aromatic, about 1 minute. Add the squash, broth, salt and pepper. Bring to a simmer, then cover and cook for 15 to 20 minutes, or until the squash is fork tender. 

Transfer the squash mixture to a blender canister. Cover, then remove the top insert from the lid and cover with a kitchen towel (to let steam escape). Puree until very smooth, about 1 minute.  

Meanwhile, bring a large pot of water to a boil. Season with salt. Add the pasta and reduce to medium heat (just simmering). Cook 1 minute less than the package directions. Reserve 1/2 cup of the pasta water then drain the pasta in a colander.  

Return the large pot to medium heat. Add the butternut squash sauce, heavy cream, cooked pasta and 1/4 cup of the pasta water and parmesan cheese. Stir gently with a rubber spatula, until the sauce has thickened slightly and is coating the pasta, about 2 minutes. (Add more pasta water to reach desired consistency). Season with more salt and pepper to taste. 

Serve immediately topped with more chopped sage, parmesan cheese, and the reserved walnuts.

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The ultimate comfort food is this recipe!

CHEESEBURGER CASSEROLE

1 lb. dried elbow macaroni

1 lb. lean ground beef (90/10)

3 tbsp. unsalted butter

1/4 c. all-purpose flour

3 c. whole milk

1 tbsp. mustard (Dijon or yellow)

2 tbsp. grilling seasoning

2 tsp. Worcestershire sauce

1 tsp. kosher salt, plus more for pasta water

12 oz. sharp cheddar cheese, grated and divided (about 3 cups)

Nonstick cooking spray

8 slices American cheese

FOR THE TOPPING:

1 c. panko breadcrumbs

1/4 c. unsalted butter, melted

3 tbsp. sesame seeds

1/2 tsp. kosher salt

For the casserole: Preheat the oven to 425°F. Bring a large pot of water to a boil. Season generously with salt. Cook the macaroni until al dente, 7 to 8 minutes. Drain and set aside. 

In a large Dutch oven, cook the ground beef over medium heat, stirring occasionally to break into small pieces, until browned and cooked through, 7 to 8 minutes. Using a slotted spoon, transfer the beef to a paper towel-lined plate. Set aside.

Add the butter to the Dutch oven with the beef drippings and melt over medium heat. Sprinkle in the flour. Cook, whisking constantly, until lightly browned, about 2 minutes. Gradually whisk in the milk. Cook, whisking constantly, until thickened and bubbly, about 5 minutes. Reduce to low heat. Whisk in the mustard, grilling seasoning, Worcestershire, salt, and 2 cups of cheddar cheese, until melted and combined. Stir in the beef and macaroni. Transfer the mixture to a lightly greased 9x13-inch baking dish. Top with the remaining 1 cup of cheddar cheese, then lay the American cheese slices over top to fully cover the casserole. (Tear the pieces as needed.)

For the topping. In a small bowl, stir together the panko, butter, sesame seeds, and salt. Sprinkle the mixture evenly over the pasta. Bake until golden brown and bubbly, 15 to 20 minutes. Let cool for 5 minutes.  

TFD: “We read in bed because reading is halfway between life and dreaming.” - Anna Quindlen

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