What to Eat This Week – Fall Foods

Every time I go outside,  I am overwhelmed by the glorious smells of fall. Crunchy fallen leaves, the last lawn cut of the year, cold fresh air, rain and mud and mums. I’m not even joking. I open the door, step onto my front stoop, and breathe in so loudly that people who happen to be walking by look and laugh. This is my favorite time of year. And I love summer bounty and spring greens, but I am OBSESSED with the foods of fall. 
With the lovely butternut squashes and sweet potatoes coming our way, plus a pantry full of apples and herbs dried or stowed in the fridge, we are poised to have so truly tasty meals in the coming weeks. For #WhatToEatThisWeek, enjoy delicious (and totally reheatable) soups, easy pasta dishes, and easy, tasty stovetop dinners that’ll wow everyone – including you! 


Potato, Cheddar & Corn Chowder


4 pounds white potatoes, peeled and cut into pieces
1 large yellow onion, peeled and thinly sliced
2 (14.75-ounce) cans creamed corn
8 ounces Cabot Extra Sharp Cheddar, grated (about 2 cups)
1½ teaspoons dried minced garlic
Salt and ground black pepper to taste
About 1 cup heavy cream, depending on desired thickness



1 box Dreamfields Rotini, Penne Rigate or Elbows
1 cup chopped onion
3 large cloves garlic, minced
1 pound (90%) lean ground beef
1 can (8 ounces) no salt added tomato sauce
1 teaspoon dried oregano
1 package (10 ounces) spinach leaves, shredded
¼ cup fresh basil, shredded or 1 tablespoon dried
½ teaspoon crushed red pepper flakes
Salt (optional)
1 ½ ounces Cabot Sharp Lite50 Cheddar or Cabot Extra Sharp Cheddar(about ⅓ cup)


Cabot Cheddar Butternut Squash Soup


2 pounds butternut squash, peeled and cut into chunks
4 cups homemade chicken stock or prepared chicken broth
1 cup Cabot Light Sour Cream
4 ounces Cabot Sharp Lite50 Cheddar, grated (about 1 cup)
1 tablespoon Cabot Salted Butter
¼ teaspoon ground red pepper (cayenne)
Salt and ground pepper to taste
1 tablespoon sugar (optional)
Chopped fresh chives for garnish


Skillet Chicken with Cheddar Mushroom Sauce


1 ½ pounds boneless skinless chicken
1 teaspoon kosher salt, divided
¼ teaspoon freshly ground pepper
½ cup King Arthur All-Purpose Flour
4 teaspoons extra-virgin olive oil
8 ounces sliced mushrooms
1 cup finely chopped leeks, white and pale green part only, washed
½ teaspoon chopped rosemary
½ teaspoon dry thyme
½ cup dry white wine
2 cups reduced-sodium chicken broth
3 tablespoons Cabot Light Sour Cream
1 cup Cabot Seriously Sharp Cheddar, shredded
Chopped fresh parsley or chives for garnish, optional


Mussels Au Gratin


4 tablespoons Cabot Unsalted Butter
¼ cup panko (Japanese) breadcrumbs
1 ½ teaspoons canola oil
1 pound mussels, scrubbed, beards removed, patted dry
1 tablespoon minced shallot
1 ½ teaspoons minced garlic
1 tablespoon chopped fresh parsley, divided
1 tablespoon chopped fresh tarragon, divided
½ cup heavy cream
¼ cup dry white wine
3 tablespoons grated Parmesan cheese, divided
1 ounce Cabot Private Stock Cheddar or Cabot New York Vintage Cheddar, grated (about ¼ cup)


1 tablespoon Cabot Salted Butter1 recipe Herb Mac & Cheese1 cup half-and-half, whole or skim milk*
4 large sweet potatoes, peeled and cut into ⅛ inch-thick slices
Salt and ground black pepper to taste
2 ounces Cabot Sharp Cheddar, grated (about ½ cup)

If you would like to learn more about Cabot Creamery Cooperative, get more delicious recipes, or take a virtual tour of some of our 1,000 farm families, click here. If you find a recipe that you love on our site, please rate and review it – we appreciate your feedback!

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Dr. Averill (aka <3Ave) is a long-time member of the Cabot team (ca. 2006) and a life-time lover of cheese (the sharper the better!). She’s always been moved by the Cabot commitment to the farmers, our communities, and making quality products. You can catch her on Twitter most of the time, where she leads the @cabotcheese tweeting. When she’s not talking cheese, she’s digging into the past, and just finished her PhD in History.

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