What to cook in October: Big warming batches to come home to
After a day spent outdoors, there's nothing better than lots of lentils, pots of sauce, and all the apples
The way we see it, October is the month to spend time outdoors because it won't be long before we need to bundle up a whole lot more to do so. So in anticipation of the hours we'll spend enjoying brisk walks or jogs; taking in the foliage; picking apples from orchards; cozying up to bonfires; or just hanging out in the park with a Thermos of something seasonal, we've rounded up some recipes that are perfect to come home to. And by that we mean: bring on the warm, seasonal batch cooks!
This month, we recommend meals that you cook once and enjoy for a few days: big batches of proteins, grains and legumes, with sauces to pair as you please, along with soups and stews, casseroles, tray bakes and warming bowls. A little extra work upfront will leave you with satisfying leftovers to reheat when you come in from the fresh air — and help you out if you're continuing to find your back-to-school-and-work groove. Plus, some of autumn's main yields (bushels of apples, all the gourds) are ideal for cooking up in batches. In-season produce like squash, broccoli and root vegetables make for energizing sustenance too.
The dishes below can be scaled up as needed if you want an even bigger batch for the week. And we haven't forgotten about dessert. You'll spot some recipes that incorporate apples, pears, pumpkins and butternut squash, and will hold up for a couple of days after baking… if they last that long.