The one-pan dinner is having a proper fall moment
One skillet, one pot, barely any washing up. Here’s how to turn a few cheap ingredients into three proper autumn dinners this week.
fall recipes
The humble can that’s quietly running your fall dinners
Canned pumpkin and canned beans are cheap, shelf-stable and ready in minutes. Here’s how to turn them into three dinners you’ll actually want to make.
Brown butter pumpkin pasta: a 30-minute dinner for two
A creamy, budget pumpkin pasta made with canned pumpkin, brown butter and sage. Ready in half an hour, for one or for friends.
Pumpkin bolognese: the quick fall pasta everyone’s making
A 35-minute pumpkin bolognese that trades hours of simmering for a tin of puree, built for small kitchens and tight budgets.
Canned pumpkin is the budget ingredient fall cooking needs
One cheap can does soup, enchiladas and dessert. Here’s how to stretch a tin of pumpkin puree across a week of easy cooking.
Pumpkin black bean enchiladas for under 10 euros
A cozy, budget-friendly weeknight enchilada recipe using canned pumpkin and black beans, ready in under 45 minutes with simple swaps for leftovers.