Fall meal prep for 2 or 4: 5 days of lunches and dinners

1. 1
   Prep the vegetables and fruit25 minCounter

   Set the oven to 400°F before you start so it is hot by the time the pans go in. Peel and cube the butternut squash into 1-inch pieces, cut the carrots into thick coins for roasting and thick chunks for the stew, and cut the apples and the red onions into wedges. Dice the yellow onions, slice the cremini mushrooms about a quarter inch thick, and cube the potatoes into 1-inch pieces. Strip the stems from the kale and roughly chop the leaves, then drain and rinse the canned chickpeas in a colander. Keep each prepped food in its own bowl so nothing gets mixed up.

   ResultCubed butternut squashCarrot coinsCarrot chunksApple wedgesRed onion wedgesDiced yellow onionSliced cremini mushroomsPotato cubesChopped kaleDrained chickpeas

2. 2
   Brown the beef15 minStove

   Pat the chuck beef dry, cut it into 1.5-inch cubes, and toss it with 2 tbsp of flour and salt. Heat 2 tbsp of olive oil in a large heavy Dutch oven over medium-high heat and brown the beef in batches without crowding, about 3 minutes per side, so every cube gets a deep crust. Move the browned beef to a bowl as you go and leave the fond in the pot, since it gives the stew its depth.

   ResultBrowned beef chuck

3. 3
   Roast the squash, chicken, carrots and chickpeas40 minOven · 400°FUnattended

   Spread the cubed squash on one sheet pan and the carrot coins with the drained chickpeas on another, tossing each with 5 tbsp of olive oil. Stir the maple syrup and the ground cumin into the carrot pan so every coin and chickpea is glazed, and season both pans with salt and pepper. On a third pan, arrange the chicken thighs skin side up with the apple wedges and the red onion wedges, tuck in 8 sprigs of thyme sprigs, and rub the chicken with oil and salt. Roast all three pans together, rotating them halfway, until the chicken reaches 165°F in the thickest part and the squash is tender and browned, about 40 minutes.

   ResultRoasted butternut squashMaple roasted carrots and chickpeasSheet pan chicken with apples and onions

4. 4
   Brown the turkey sausage10 minStove

   Crumble the Italian turkey sausage into a wide skillet over medium-high heat and cook, breaking it into small crumbles, until deeply browned, 8 to 10 minutes. Add 1 tbsp of olive oil and 1 diced onion and cook until the onion is soft and sweet, about 3 minutes more. Drain off any excess fat so the pasta bake is not greasy.

   ResultBrowned turkey sausage

5. 5
   Braise the beef and mushroom stew1hStoveUnattended

   Lower the heat to medium and cook the sliced mushrooms with 1 diced onion and 4 cloves of minced garlic for 5 minutes until the mushrooms release their liquid and start to brown. Stir in the tomato paste for a minute, then pour in the red wine and scrape up the browned bits from the bottom. Return the browned beef to the pot with the carrot chunks, the potato cubes, the beef stock and 6 sprigs of thyme sprigs, cover partly, and simmer gently for about an hour until the beef is fork-tender and the sauce coats a spoon.

   ResultBeef and mushroom stew

6. 6
   Make the béchamel10 minStove

   Melt 2 tbsp of butter in a medium saucepan over medium heat, then whisk in 2 tbsp of flour and cook for a minute without letting it color. Slowly pour in the whole milk while whisking constantly so no lumps form. Simmer over medium-low for about 6 minutes, stirring often, until smooth and thick enough to coat the back of a spoon, then season with salt and stir in the ground nutmeg.

   ResultLight béchamel sauce

7. 7
   Cook the penne12 minStoveUnattended

   Bring a large pot of well-salted water to a boil and cook the penne 2 minutes short of the package time, stirring during the first minute so it does not stick. Drain well in a colander and let it steam dry while you work; it finishes cooking in the oven and should stay al dente.

   ResultDrained penne

8. 8
   Steep the couscous10 minUnattended

   Bring a kettle of water to a boil and pour enough over the couscous to just cover it. Cover the bowl tightly and let it steam for 10 minutes. Fluff with a fork to break up any clumps, then spread it on a tray so it cools without clumping.

   ResultFluffed couscous

9. 9
   Assemble the squash lasagne12 minCounter

   Finely chop the sage leaves and stir them into the ricotta with a sprinkle of 1 oz of grated parmesan and salt. Spread a thin layer of the béchamel across the bottom of a 9-by-13-inch dish, then build layers of the lasagne sheets, the roasted squash, the sage ricotta and the shredded mozzarella, finishing with béchamel and a dusting of parmesan. Cover the dish tightly with foil and set it aside until the oven is free.

   ResultAssembled squash lasagne

10. 10
    Build the pasta bake10 minStove

    Melt 1 tbsp of butter in a large skillet over medium heat and cook 3 cloves of minced garlic for 30 seconds. Add the chopped kale and wilt it for 2 minutes, then return the browned sausage to the pan. Pour in the heavy cream and let it bubble gently for 3 minutes until slightly thickened. Fold in the drained penne and 2 oz of grated parmesan, spread everything in a baking dish, and scatter the panko over the top.

    ResultAssembled turkey sausage and kale pasta bake

11. 11
    Bake the lasagne and the pasta bake25 minOven · 400°FUnattended

    Set the oven to 400°F and place the lasagne and the pasta bake on the middle and upper racks. Bake covered for 15 minutes, then uncover and bake until the lasagne bubbles through the center and the pasta bake top turns golden, about 10 minutes more, rotating the dishes halfway.

    ResultBaked squash lasagneBaked turkey sausage and kale pasta bake

At each meal, open it in “Your plan” to see how to serve it.