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Starters
Roasted carrot–ginger soup
Roasted carrots and onions blended with ginger and apple; finish with thyme oil.
Shaved Brussels sprouts salad
Paper-thin sprouts, pear, toasted pecans, lemon–Parmesan dressing.
Main course
Wild mushroom & onion galette
Mixed mushrooms, caramelized onions, thyme, and goat cheese in a rustic crust.
Lentil, chestnut & root vegetable bake
French lentils with roasted parsnips and carrots; drizzle with sage brown butter or olive oil.
Sides
Maple-roasted delicata squashRoasted rings, a touch of chili, lime at the table; skin stays on.
Garlic mashed celeriac & potatoes
Light, aromatic mash folded with roasted garlic and good olive oil.
Cranberry–orange compote
Fresh cranberries simmered with orange zest, honey, and a sprig of rosemary.
Salad
Roasted beet & arugula
Chilled roasted beets, peppery greens, walnut vinaigrette.
Dessert
Pumpkin custard pots
Roasted pumpkin purée, gentle spice; top with lightly sweetened maple cream.
Red-wine poached pears
Cinnamon, vanilla, reduced syrup; serve with candied pecans or mascarpone.
Cook smart (quick notes)
• Roast, then blend: Roasting concentrates flavor for soups and vegetables.• Mix textures: Pair creamy elements (mash, custard) with crisp and fresh (salads).• Season boldly: Salt and a hit of acid (lemon, vinegar, citrus zest) wake up dishes.• Make-ahead wins: Cranberry compote and beets improve after a night in the fridge.• Oven flow: Roast squash and mushrooms together; bake desserts last while the table resets.
At-a-glance prep timeline
Day before: Roast beets; make cranberry compote; caramelize onions; roast carrots/onions for soup; par-bake galette dough; cook lentils; toast nuts; prep vinaigrettes and dressings.
Day of, early: Roast squash; assemble and bake galette; rewarm soup; boil potatoes/celeriac and mash; finish lentil bake; whip cream; chill pears.
Right before serving: Dress salads; warm sauces; finish with fresh herbs and citrus.