I hope you enjoy this recipe booklet and timing guide that I put together! Of course, you can make every recipe individually, or you can take the plunge and throw a delicious dinner party with this entire menu. In my video tutorial, I teach you how to time everything out to ensure the timing of each recipe is perfect so you can enjoy as much time out of the kitchen as possible. A huge thing I’ve learned while working in restaurants is that make ahead components and prepping ahead of time make for a very smooth experience when serving guests.

Get an entire downloadable PDF booklet with 3 seasonal recipes and timing guide to throw an easy, stress-free October Dinner Party BELOW!

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Spinach, almonds, goat cheese, apples, sweet potatoes, crispy rice (optional, but see my tutorial below on how to make a sweetgreen crispy rice dupe) and a balsamic vinaigrette. For protein, you can meal prep the crispy tofu that I show you how to make here OR you can make a bunch of hard boiled eggs. If you decide to do eggs, I would boil 1 egg per salad (so a total of 6 eggs.)For some reason, I was so averse to animal proteins until I hit mid second trimester in my pregnancy so I got really into tofu! Huge fan of this version here.

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Don’t have gluten-free flour? Use regular if you aren’t allergic! Or, you can use cassava flour, cornstarch or potato starch. If you use starch, use about 1 1/2 tsp and 2 1/2 tsp water. Make a slurry and add it (this reduces starchy/gummy clumps.)

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I initially tested this with brown butter int he filling, but I’ve learned that brown butter is 10000x more potent when it’s drizzled as a finishing touch instead of incorporated into a filing. And yes, you can absolutely make this traditional lasagna style. I just think roll ups are so cute and fun!! You must use a baking dish that is tall enough to support the noodles. If you don’t, they will fall over and flop. If you don’t have one, I recommend just making this a traditional lasagna ENJOY.

The post Cheesy Butternut Squash Lasagna Roll Ups with Balsamic Brown Butter appeared first on Dining with Skyler.

Make a big batch of caramelized onions using this technique!

You know I love a video cooking tutorial, so here’s my video on how to make this recipe as well

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And because you know I love a video tutorial, see my tiktok below!

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This is a great weeknight meal, potluck contribution or even a fun Thanksgiving side. I hope you enjoy it as much as I do!

If you can’t find rainbow chard, kale works great too. Just use the stems in the beginning, then add the chopped leaves at the end.

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I used pumpkin purée in this recipe, but you can absolutely use acorn or butternut squash. If you do, just cube it and let it simmer in the broth until tender (not just fork tender, but falling apart on the fork.) This should take 20-30 minutes.

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If you haven’t seen my caramelized onion tutorial yet, I’m putting the video below so you can make them in a big batch and enjoy lots of fun fall recipes with them (or just throw them on a cheeseburger – yum.)

For this recipe, I used pre-made pizza dough from Whole Foods. If you’re buying pre-made pizza dough, going for the dough ball in a bag and not the one in a can is a better choice. You can also easily make your own pizza dough with flour, water, salt, yeast and olive oil! If you google there are tons of recipes.

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My spin on coq au vin honors the traditional flavors of the dish, while adjusting some elements to meet my taste. If your taste is similar to my taste, you will love it. If you prefer the OG stewy coq au vin that we’re used to, then check out Julia Child’s recipe or the NY Times.

Back to my recipe. I did a few things differently here. First of all, I really don’t love boiled vegetables. (Do you?) So, instead of boiling my root vegetables throughout, I decided to boil them to cook internally, then halfway through the stew’s simmer time, transfer them to a sheet pan and roast with some potatoes until crispy. This way, they get the wine/stew flavor but also develop a crispy, caramelized and roasted texture that I love. If we’re going to make a recipe that takes over an hour…we better LOVE it.

I bumped things up another notch with some crispy seared maitake mushrooms (instead of traditional button mushrooms) and some green beans to serve with. Instead of adding the mushrooms and rest of the vegetables back to the stew, I just combine all of the elements in the bowl, and let each person choose how much of a stewy vibe they want.

Finally, the red wine I used in my recipe is totally different than the traditional nod to Burgundy (i.e: Pinot Noir or Gamay.) Pinot Noir would of course go beautifully here because it has an earthy element to it…however…most Burgundy pinots are pretty pricy. Now that I actually have a wine education I feel confident in this little switcharoo that I did here…which is to use a GSM (Grenache Syrah Mouverdre) blend from the Rhone Valley instead of a Burgundy. First of all, the prices from Rhone are more approachable than Burgundy. Second, I really like the taste that it brings to the chicken — the Syrah has a meaty/gamy element to it that blends beautifully with the Grenache, which has an herbal element to it along with ripe fruit. A nice, safe choice would be to get a bottle from Chateauneuf du Pape. You can drink whatever is left, of course.

If you don’t have cognac, use bourbon. If you don’t have either, just use some extra red wine. If you don’t want to use more red wine, use some chicken stock. THERE’S ALWAYS A WAY TO MAKE IT HAPPEN!!!

Make this gluten-free by substituting the flour used in the roux with a GF all purpose flour.

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