The Fall Shabbat Table
A cozy autumn Shabbat menu: butternut squash soup, slow-roasted brisket, maple sweet potatoes and apple cake, almost all made ahead.
SeasonalFallBrisketImpressMeat
Plan this menu in SHABAPShopping list, prep plan and guests in one place.
At a glance
- Serves
- 8
- Meals
- Friday night
- Dishes
- 6
- Kashrut
- Friday night: meat
- Cook on
- Wednesday, Thursday, Friday
For the week you want the table to feel special. Every dish here is made ahead, and brisket actually tastes better the day after. Impressive, without the Friday panic.
Friday night
Meat- 1.
Challah with a pomegranate-honey drizzle
Pareve - 2.
Roasted butternut squash soup
ParevePareve, made with oil. Make Wednesday, freeze or chill.
- 3.
Slow-roasted brisket with onions
Cook Thursday, chill, slice cold, rewarm in its juices. Cleaner slices, deeper flavor.
- 4.
Maple-roasted sweet potatoes with pecans
Pareve - 5.
Kale and apple salad with a cider vinaigrette
PareveKale holds its dressing for hours.
- 6.
Apple cake
ParevePareve, a family favorite for a reason. Bake Thursday.
Prep timeline
- WednesdaySoup.
- ThursdayBrisket, apple cake, roast sweet potatoes.
- FridaySalad, rewarm brisket, set the table.