A Taste of Autumn: Hosting a Three-Course Dinner Party

There's one thing I don't like doing when the weather gets cold and outside gets dark, and that's going outside. However, as someone who works from home and understands adulting can be really stressful, I recognize the importance of socializing. That's why I recommend having an autumn-themed dinner party.

Dinner parties can be a great way to bond and have fun with friends over food. Nothing says I love you more than good food. So gather the girls around and surprise them with your culinary skills, or you can cheat and order food (no one's judging).

If you're opting for a home-cooked autumnal meal that would be worthy to be featured on a Pinterest board or get saved on TikTok, then look no further. Here's a three-course meal idea that would have you looking sophisticated and bougie.

Starter: Roasted Butternut Squash Soup

Ingredients:

- 1 large butternut squash, peeled, seeded, and cut into cubes

- 2 small onions, chopped

- 4 cloves garlic, minced

- 2 tablespoons olive oil

- 4 cups vegetable broth

- 1 teaspoon ground cinnamon

- 1/2 teaspoon ground nutmeg

- Salt and pepper to taste

- 1 cup heavy cream (or coconut milk for a dairy-free option)

- Fresh sage leaves for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Place the butternut squash cubes on a baking sheet, drizzle with olive oil, and sprinkle with salt, pepper, and a pinch of cinnamon. Roast for 30-40 minutes or until the squash is tender and slightly caramelized.

2. In a large pot, sauté the chopped onions and garlic in olive oil until they become translucent.

3. Add the roasted butternut squash, vegetable broth, ground cinnamon, and nutmeg to the pot. Bring to a simmer and cook for about 20 minutes, allowing the flavors to meld.

4. Using an immersion blender, puree the soup until smooth. If you don't have an immersion blender, you can use a regular blender in batches.

5. Return the soup to the pot, stir in the heavy cream (or coconut milk), and heat gently.

6. Season with salt and pepper to taste.

7. Ladle the soup into bowls, garnish with fresh sage leaves, and serve hot.

Main Course: Maple Glazed Pork Tenderloin

Ingredients:

- 2 pork tenderloins

- 1/2 cup pure maple syrup

- 2 tablespoons Dijon mustard

- 2 cloves garlic, minced

- Salt and pepper to taste

- 2 tablespoons fresh rosemary, chopped

- 2 tablespoons olive oil

Instructions:

1. Preheat your oven to 375°F (190°C).

2. In a bowl, mix together the maple syrup, Dijon mustard, minced garlic, salt, and pepper.

3. Season the pork tenderloins with salt, pepper, and half of the chopped rosemary.

4. Heat olive oil in a large ovenproof skillet over medium-high heat. Sear the pork tenderloins on all sides until they are browned.

5. Pour the maple syrup mixture over the pork.

6. Transfer the skillet to the preheated oven and roast for about 20-25 minutes or until the internal temperature of the pork reaches 145°F (63°C).

7. Sprinkle the remaining rosemary over the tenderloins and let them rest for a few minutes before slicing.

8. Serve with your favorite autumnal sides like roasted vegetables or mashed potatoes.

Dessert: Apple Crisp with Vanilla Ice Cream

Ingredients:

- 6 cups sliced and peeled apples (e.g., Granny Smith or Honeycrisp)

- 1/2 cup granulated sugar

- 1 tablespoon lemon juice

- 1/2 teaspoon ground cinnamon

- 1/4 teaspoon ground nutmeg

- 1 cup rolled oats

- 1/2 cup all-purpose flour

- 1/2 cup brown sugar

- 1/2 cup unsalted butter, cold and cubed

- Vanilla ice cream for serving

Instructions:

1. Preheat your oven to 350°F (175°C).

2. In a large mixing bowl, toss the sliced apples with granulated sugar, lemon juice, cinnamon, and nutmeg. Transfer this mixture to a baking dish.

3. In another bowl, combine rolled oats, all-purpose flour, brown sugar, and cold, cubed butter. Use a pastry cutter or your fingers to work the butter into the dry ingredients until you have a crumbly topping.

4. Spread the oat topping evenly over the apples in the baking dish.

5. Bake for 40-45 minutes or until the topping is golden brown and the apple filling is bubbling.

6. Allow the apple crisp to cool slightly before serving.

7. Serve warm with a scoop of vanilla ice cream on top for an extra indulgent touch.

It's giving autumn, it's giving grown, and it's giving sociable. We love it!