October's top recipes were all about finding comfort in hearty, belly-warming pastas & stews (we're looking at you, Chicken Riggies, Boscaiola & Caponata Ragu) and embracing some of fall's best flavors: pumpkin, apple & butternut squash. Oh, and who could forget that STUFFED cheesy bread? Drool.
"I've shared this dish many times over the years, but it's time to bring it back again," Rach says. Watch Rach make it at home in the video above.
Slashing chicken is an easy way to get big flavor—perfect with Rach's twice-baked cheesy butternut squash.
These Pumpkin Spice Muffins from Tommy DiDario are gluten-free + dairy-free, thanks to an almond butter-based batter.
Rach makes a comforting Irish stew of beef chuck, carrots + baby potatoes with Dijon mustard.
Rach was inspired to make this simple, French-inspired dinner of chicken, green beans + rice by her dear friend Jacques Pepin.
Boscaiola is a traditional Tuscan-style pasta made with pancetta, mushrooms, garlic + white wine.
Rach shares her recipe for a cheesy stuffed bread with sausage & broccolini that she calls stupid good & silly easy.
Rach chops all the veggies "confetti-size" to help them cook faster for this pasta tossed with a caponata ragu.
Rach makes a "Stupid Good, Silly Easy Tray Bake" of sausages, apples, fennel, onion & fingerling potatoes.
Rachael's Cheesy Twice-Baked Butternut Squash is the ultimate fall comfort food and holiday side dish.